Basic Girl Baked Salmon & Citrus Broccoli Dinner - Keto, Paleo, Low Carb

This might seem like such a basic weeknight meal, but sometimes simplicity is just what you need.

I'll be honest; this is a meal I often have throughout the week. It's pretty easy to make, requires one pan, and is ready in under 30 minutes. It's a classic gut-friendly recipe that will impress anyone you make it for.

You'll love that it's packed with rich buttery flavor from the salmon, a slight punch of heat from the crushed red peppers, and a slight citrus bite of the lime and olive oil tossed broccoli. Here I've paired it with a cup of Ginger Vinegar Sparkling water that has prebiotic properties which boost gut health and immunity. The naturally bitter and tartness is the perfect accompaniment to cut through the richness of the other elements in this recipe.

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Basic Girl Baked Salmon & Citrus Broccoli Dinner

Keto, Paleo, Low Carb

Recipe makes 1 serving

What You’ll Need

1 4-5oz salmon filet

1 cup broccoli

1 tsp red crushed chili flakes

1.5-2 tbsp olive oil

juice of 1/2 lime

pink salt, to taste

What You’ll Need To Know

Preheat oven to 400F. Coat the salmon lightly with olive oil and salt, and place it skin side down in a tray or cask iron skillet. Sprinkle red chili flakes, pink salt and pepper.

In a mixing bowl, add broccoli, olive oil, lime juice, and pink salt mixing it together to get a nice coat. Place broccoli around salmon and and bake for 12-15 minutes.

I like my salmon skin very crispy and ended up removing it and placing it back in the oven to cook up for 5 more minutes while I plated my dish.

Chilled Avocado-Coconut Milk Soup

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Rediscovering the deliciousness of a flavor packed chilled soup.

Even better?

It’s made from avocado!

On a recent trip to the Mid-Willamette Valley, I got the chance to experience a Sip & Savor tasting at St. Innocence Winery. One of the dishes of the tasting was a chilled avocado soup with coconut milk featuring a light yet vibrant curry spice. It was delicious!

This soup was inspired by it. And, I’m sure you’re going to love it, especially in the Summer months.

I’ve packed as much healing goodness into this recipe as possible to create a mouthful of flavor, yet creamy and cooling Summer soup – perfect as we head into August. By pairing this chilled soup with avocado and coconut milk, this soup is naturally plant-based and dairy-free. The full fat of the avocado and coconut milk also make it the perfect clean Keto meal or snack. This soup is filled with flavor of the combination of herbs used and has a slight punch of heat. The best part? This recipe makes 4 servings, and only has 4.6g net carbs.

Chilled Avocado-Coconut Milk Soup - www.livethelittlethings.com - keto recipe,  plant-based, gluten-free
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Chilled Avocado-Coconut Milk Soup

Gluten-Free, Dairy-Free, Keto, Low-Carb, Plant-Based

Recipe makes 4 servings

What You'll Need

2 avocados, cut into chunks (200g)

3 cups water

1 cup full fat coconut milk

1 lime, peeled

10 sprigs of Italian Parsley

2 garlic cloves

1 1/4 tsp crushed chili flakes

1/2 tsp ground cumin

1 1/2 tsp pink himalayan salt

1/4 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp dried basil

1 tbsp olive oil

 

What You'll Need To Know

Combine ingredients in a blender, and process until smooth, about 90-120 seconds. I used a Vita Mix and started at setting 2 and gradually increased to setting 4.

Cover and refrigerate 2 hours or until fully chilled.

Pour soup into serving bowls. Garnish with parsley, olive oil and sprinkle of crushed red chili flakes. Enjoy!

Avocado Quesadilla (Keto-Friendly Recipe)

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I'll be very honest, I was stumped at what to call this recipe.

Tortilla-free quesadilla?

Keto-dilla?

Low Carb Dilla?

Tortilla or not, quesadillas are the perfect quick hot lunch at home – and they make great appetizers, too!

According to Wikipedia, a quesadilla is: A quesadilla is a flour or corn tortilla filled with a savory mixture containing cheese, other ingredients, and/or vegetables, then folded in half to form a half-moon shape. It is usually cooked on a griddle – although I use a frying pan – until the tortillas are crispy but not burnt.

There is no denying that they are darn delicious. A perfect, quick and easy meal to grab-n-go. Growing up in a Mexican household, quesadilla's were something that popped up throughout the week... filled with cheese, potatoes, beans, or avocado and queso cotija. The combinations were endless.

So, the other day while I was thinking of what to make for lunch, I had a craving for one. More specifically the ooey-gooey cheese in a slightly greasy flour tortilla. After searching Pinterest for a gluten-free version, no luck. But, I did come across plenty of low-crab versions. Which lead me to this. It was inspired by Officially Gluten-Free's Keto Chicken Quesadilla recipe. In my lacking of parchment paper, and pure laziness of making my way a few blocks down to the grocery store, I opted for a non-stick. I know, not the best. I improvised with what I had, and the ingredients in my fridge. The result? Pure deliciousness.

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Avocado Quesadilla (Keto-Friendly Recipe)

Recipe Makes 2 Servings


What You'll Need

½ Cup Mozzarella Cheese

½ Cups Cheddar Cheese

1 tbs Taco Seasoning (see recipe below)

1 small avocado, sliced

Ranch or sour cream (I used this brand)

Optional: hot sauce for dipping

What You'll Need To Know

In a bowl, mix together the two cheeses.

On a stovetop, heat a non-stick frying pan on medium heat. Sprinkle in 1/2 cup of cheese mixture evenly into a circle, season with Taco Seasoning, and let it cook for about 4-5 minutes. The cheese should be crispy on the bottom and melted on top.

Add in the Just Mayo Ranch, Ranch, or sour cream on one side and top with avocado. With a spatula, fold over the other half, press it firmly and plate.

If desired, garnish with chopped fresh cilantro.


Taco Seasoning

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What You'll Need

1 tsp chili powder

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp dried oregano

½ tsp paprika

1½ tsp ground cumin

1/2 tsp red pepper flake

1 tsp salt

1 tsp black pepper

What You'll Need To Know

Mix together in a mixing bowl, and store in an airtight container.



 Pepita Avocado-Lime Sauce

It was several years ago when I found myself first enjoying a fully raw, plant-based meal at Café Gratitude in San Francisco, a plant-based restaurant specializing in gourmet cuisines that later closed in 2011. You can still find CG all over Southern California or in your home through their cookbook, I Am Grateful: Recipes and Lifestyle of Cafe Gratitude.

I remember taking the first bite of a Sundried Tomato Pizza with an olive tapenade and cashew cream sauce. I was blown away at the flavors and how satisfying this all plant-based meal was. And, so began my love affair with this soul-satisfying lifestyle. Yes, of course, I had eaten vegetables in my life – but not like this. This was on another level. The warmth of a bite of flavor-packed forkfuls, layered with a comforting richness, did it for me. This Pepita Avocado-Lime Sauce salad dressing sauce is incredible and takes me back to that first experience.

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Pepita Avocado-Lime Sauce

(Gluten-Free, Vegan, Paleo, Keto)

What You'll Need

1/2 medium avocado
2 cloves of garlic
2 1/2 tbsp apple cider vinegar
1/2 cup olive oil*
1/4 cup pepitas pumpkin seeds (I used this brand)
1 tsp cumin
1 lime, peeled and diced
1/2 cup chopped fresh cilantro
3/4 cup water
1 tsp White Truffled Sea Salt (I used this brand)**

What You'll Need To Know

Place all ingredients into a food processor or high-speed blender, and pulse until smooth (about 30-45 seconds).

This dressing will be thick and can be used as a dip. Add more water for a runnier consistency (another 1/4 cup).

Keep in an airtight container for at least a week, but 3 to 4 days is best.

* I recommend using California olive oil for it's bright and green with a rich, buttery mouthfeel.

** Optional. You can also use plan sea salt. 

Pumpkin Pie Fat Bombs

Get ready to fall in love because of this decadent, and delicious Pumpkin Pie Fat Bombs tastes JUST like a piece of homemade pumpkin pie. Trust me here! They require no baking and are super easy to make. I can't bake to save my life, so anything that requires blending, rolling and letting it sit for a bit, I'm down to try. These Pumpkin Pie Bites are bursting into the signature seasonal spices of nutmeg, clove, ginger, and cinnamon in a no-bake, gluten-free and keto-friendly snack or dessert. Can you believe they've got only 2 net carbs per serving?

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What You'll Need

1/2 cup pumpkin puree
4 tbsps ghee*
2 tbsps coconut oil
3-4 drops stevia
1 tsp ginger
1 tbsp cinnamon
1/2 tsp cloves, ground
1/2 tsp nutmeg
1/4 cup pecans
A pinch of sea salt
1/2 cup coconut shavings

What You'll Need To Know

1. Melt coconut oil in the microwave until liquified. Add the ghee and whip well with a fork until blended.

2. Keep whipping and stir in the pumpkin until smooth add creamy. Add stevia, spices, sea salt and stir. Add mixture into a high-speed blender, adding the pecans and blend for 1-2 minutes.

3. Transfer mixture back to bowl and place the bowl in the refrigerator for 15-20 minutes for mixture to firm up.

4. Remove from fridge and roll into a 1" ball, and sprinkle coconut flakes. Place balls back in the refrigerator for at least one hour.

* You can substitute ghee for coconut manna or grass-fed butter

Recipe makes 12.