Gluten Free Sesame Thai Rice Noodles

A tasty gluten-free take on traditional Thai noodles, full of colorful vegetables and tossed in a tasty sesame sauce. Great for a quick and tasty dinner during the week

Ingredients:

• 8 oz gluten-free rice noodles
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup snap peas
• 3 green onions, chopped
• 1/4 cup gluten-free soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp sesame seeds
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

Follow the directions on the package to cook the rice noodles

Remove the water and set it aside

Put sesame oil in a large pan and heat it over medium-low heat

Put in the minced garlic and cook for one minute

Slice the bell pepper, cut the carrot into thin strips, and add the snap peas to the pan

For three to four minutes, or until the vegetables are soft but still crisp, cook

Add chopped green onions, gluten-free soy sauce, rice vinegar, and honey, and mix them in

Toss everything together until its all well mixed and hot

Add chopped cilantro and sesame seeds to the top after taking it off the heat

Hot noodles should be served with lime wedges to squeeze over them

Feel free to eat your gluten-free Thai sesame rice noodles

Low Carb Keto Creamy Lemon Garlic Chicken

This Low Carb Keto Creamy Lemon Garlic Chicken is a tasty and rich dish that is great for people on the ketogenic diet. The perfectly cooked chicken breasts taste rich and sour thanks to the creamy lemon garlic sauce. This is a satisfying meal for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried oregano
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish

Instructions:

Season both sides of chicken breasts with salt and black pepper

In a large skillet, heat olive oil over medium-high heat

Add chicken breasts and cook until golden brown on both sides and no longer pink in the center, about 6-7 minutes per side

Remove chicken from skillet and set aside

In the same skillet, add minced garlic and cook until fragrant, about 1 minute

Pour in chicken broth, heavy cream, butter, lemon juice, lemon zest, thyme, rosemary, and oregano

Stir to combine and bring to a simmer

Reduce heat to low and stir in grated Parmesan cheese until melted and sauce is creamy

Return chicken breasts to skillet and spoon sauce over them

Simmer for an additional 2-3 minutes to heat through

Garnish with chopped parsley before serving

Keto Pumpkin Butter

Enjoy the tastes of fall with this tasty Keto Pumpkin Butter. Its made with healthy ingredients and no added sugars, so you can spread it on low-carb toast or use it in your favorite keto desserts.

Ingredients:

• 2 cups canned pumpkin puree
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Optional: 1 tablespoon MCT oil or coconut oil for added healthy fats

Instructions:

In a saucepan over medium heat, combine the pumpkin puree, almond milk, and sweetener

Stir in the pumpkin pie spice, vanilla extract, and salt

Cook the mixture, stirring frequently, until it begins to simmer

Reduce the heat to low and let the mixture simmer for about 20-25 minutes, stirring occasionally, until it thickens to your desired consistency

If using, stir in the MCT oil or coconut oil until well combined

Remove from heat and let it cool before transferring to a jar or container

Store in the refrigerator for up to two weeks

Enjoy on keto-friendly bread, pancakes, or as a topping for yogurt

Red Onion & Feta Tarts - Errens Kitchen

These savory tarts from Errens Kitchen combine the sweetness of caramelized red onions with the tanginess of feta cheese, all nestled atop flaky puff pastry. They make for a delicious appetizer or light meal.

Ingredients:

• 1 sheet of puff pastry, thawed
• 2 tablespoons olive oil
• 2 red onions, thinly sliced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces feta cheese, crumbled
• 1 tablespoon chopped fresh thyme leaves
• 1 egg, beaten for egg wash

Instructions:

Preheat the oven to 400F 200C

Roll out the puff pastry on a lightly floured surface and cut into squares or circles depending on preference

Place the pastry squares/circles onto a baking sheet lined with parchment paper

In a skillet, heat the olive oil over medium heat

Add the sliced red onions and cook until softened, about 8-10 minutes

Sprinkle the sugar over the onions and continue cooking until caramelized, about 5 minutes

Season the onions with salt and black pepper, then remove from heat and let cool slightly

Divide the caramelized onions among the pastry squares/circles, leaving a border around the edges

Top each tart with crumbled feta cheese and chopped thyme leaves

Brush the edges of the pastry with beaten egg to create a golden crust

Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown

Serve warm or at room temperature, optionally garnished with additional thyme leaves

Enjoy these delightful Red Onion & Feta Tarts from Errens Kitchen

Honey Mustard Chicken, Avocado Bacon Salad

This Honey Mustard Chicken, Avocado, and Bacon Salad is a tasty and filling keto meal. It tastes great and is full of protein and healthy fats, so its great for lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 avocado, sliced
• 4 slices bacon, cooked and crumbled
• 4 cups mixed salad greens
• 1/4 cup cherry tomatoes, halved
• 1/4 cup sliced red onion
• 1/4 cup crumbled feta cheese
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

Season the chicken breasts with salt and pepper

Heat a grill or grill pan over medium-high heat

Grill the chicken breasts for 6-8 minutes per side, or until cooked through and no longer pink in the center

Remove from the grill and let rest for 5 minutes before slicing

In a small bowl, whisk together the honey, Dijon mustard, olive oil, and apple cider vinegar to make the honey mustard dressing

In a large salad bowl, combine the mixed greens, cherry tomatoes, sliced red onion, avocado slices, and crumbled bacon

Top the salad with the sliced chicken breasts and crumbled feta cheese

Drizzle the honey mustard dressing over the salad, tossing gently to coat

Serve immediately and enjoy

Chicken Ranch Burger

Its really simple to make these Chicken Ranch Burgers, and they taste great and are juicy. The tasty Parmesan cheese, breadcrumbs, and ranch dressing are mixed with ground chicken, and then it is grilled until its done. For a tasty take on the classic burger, put them on toasted buns and top them with your favorite things.

Ingredients:

• 500g ground chicken
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup ranch dressing
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 4 hamburger buns
• Lettuce leaves, tomato slices, and red onion slices for topping

Instructions:

In a bowl, mix together ground chicken, breadcrumbs, Parmesan cheese, ranch dressing, garlic powder, onion powder, salt, and pepper until well combined

Divide the mixture into 4 equal portions and shape them into burger patties

Preheat a grill or grill pan over medium-high heat

Grill the chicken burger patties for about 5-6 minutes on each side, or until cooked through

Toast the hamburger buns on the grill for a minute until lightly browned

Assemble the burgers by placing lettuce leaves on the bottom bun, followed by a chicken patty, tomato slices, red onion slices, and the top bun

Serve the Chicken Ranch Burgers hot with extra ranch dressing if desired

Skinny Pumpkin Spice Latte

Enjoy the tastes of fall with this Skinny Pumpkin Spice Latte. This is a healthy way to enjoy the cozy taste of pumpkin pie spice in your morning coffee.

Ingredients:

• 1 cup brewed coffee
• 1/2 cup unsweetened almond milk
• 2 tablespoons canned pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1 packet of stevia or sweetener of choice
• Whipped cream optional
• Cinnamon for garnish optional

Instructions:

Add the pumpkin puree, pumpkin pie spice, and vanilla extract to a small saucepan

Set it over medium-low heat

Stir until everything is well mixed and warm, but dont let it boil

Make yourself a cup of your favorite coffee

Put the coffee that has been brewed into a mug, and then add the stevia or another sweetener of your choice

Mix the pumpkin spice mix with the coffee by stirring it in

If you want, you can add whipped cream and cinnamon on top

Have fun with your skinny pumpkin spice latte