Uploaded April 2026 | Updated September 2026, 3 weeks ago
THANK YOU FOR WATCHING!!
Souper Cubes: amzn.to/4t78VB9
RECIPES:
*Egg Scramble*
Ingredients: (makes 1 serving)
- 1oz baby portobello mushrooms
- 1oz red onion
- 1oz jalapeno
- 1oz red bell pepper
- 1oz smoked gouda
- 20z Black Forest ham
- 3 eggs
-1/2 tbs butter
Directions:
Dice the vegetables and ham into uniform pieces. Melt butter in a skillet and sauté the vegetables and ham until they soften. Add in the eggs and stir continuously until cooked through then add the smoked gouda. stir for a few more seconds. Salt to taste and enjoy.
*Asparagus Soup*
alldayidreamaboutfood.com/keto-asparagus-soup
*Chicken Cauliflower Fried Rice*
Ingredients: (makes 9 servings)
- 40oz riced cauliflower
-6oz yellow onion
- 3oz carrots (diced)
- 3oz frozen peas
- 2 tbs avocado oil
- 1/2c soy sauce
- 1tbs ponzu sauce
- 6 eggs
-20 os chicken breast (cubed)
-1tbs toasted sesame oil
Directions:
Heat avocado oil in skillet. Add the chicken and cook until browned before adding the onion and carrot. When the vegetables soften push the contents of the pan to the outside edges and add the garlic cook for an additional minute before adding the eggs to the center and scrambling. Add the cauliflower, frozen peas, soy sauce, and ponzu. Stir until everything is combined and warmed through. Turn off the stove and add the toasted sesame oil, mix it in and enjoy.
*Zucchini Chicken Lasagna*
Ingredients: (makes 11 servings)
- 10 roma tomatos
- 2 medium yellow onions
- 1 yellow bell pepper
- 1 garlic bulb
- 3 zucchinis
- 1.5lb ground chicken
- ground fennel seeds
- italian seasoning
- garlic powder
- sage
- mozzarella
- parmesan cheese
-350g cottage cheese
Directions:
Preheat oven to 400 degrees. Chop the tomatoes, onions, and bell pepper into 1 inch pieces and put on a baking sheet. Drizzle with avocado oil and season with Italian seasoning, garlic powder, salt and pepper. Cut the garlic in half and place cut side up into a piece of foil, drizzle a little avocado oil on top and fold the corners of the foil over top loosely. Roast all the veggies in the oven for about 30-35 minutes until soft and a little charred. Let cool and blend to desired consistency and set aside. Heat avocado oil in a skillet and add the ground chicken, season with fennel, garlic powder, sage, salt and pepper. When the chicken is cooked through add the sauce and cottage cheese. Let cook until cheese melts and everything is combined. To make the lasagna slice zucchini really then and layer sauce and zucchini, repeat 3 times and top with mozzarella and parmesan cheese.
THANK YOU FOR WATCHING!!
Souper Cubes: amzn.to/4t78VB9
RECIPES:
*Egg Scramble*
Ingredients: (makes 1 serving)
- 1oz baby portobello mushrooms
- 1oz red onion
- 1oz jalapeno
- 1oz red bell pepper
- 1oz smoked gouda
- 20z Black Forest ham
- 3 eggs
-1/2 tbs butter
Directions:
Dice the vegetables and ham into uniform pieces. Melt butter in a skillet and sauté the vegetables and ham until they soften. Add in the eggs and stir continuously until cooked through then add the smoked gouda. stir for a few more seconds. Salt to taste and enjoy.
*Asparagus Soup*
alldayidreamaboutfood.com/keto-asparagus-soup
*Chicken Cauliflower Fried Rice*
Ingredients: (makes 9 servings)
- 40oz riced cauliflower
-6oz yellow onion
- 3oz carrots (diced)
- 3oz frozen peas
- 2 tbs avocado oil
- 1/2c soy sauce
- 1tbs ponzu sauce
- 6 eggs
-20 os chicken breast (cubed)
-1tbs toasted sesame oil
Directions:
Heat avocado oil in skillet. Add the chicken and cook until browned before adding the onion and carrot. When the vegetables soften push the contents of the pan to the outside edges and add the garlic cook for an additional minute before adding the eggs to the center and scrambling. Add the cauliflower, frozen peas, soy sauce, and ponzu. Stir until everything is combined and warmed through. Turn off the stove and add the toasted sesame oil, mix it in and enjoy.
*Zucchini Chicken Lasagna*
Ingredients: (makes 11 servings)
- 10 roma tomatos
- 2 medium yellow onions
- 1 yellow bell pepper
- 1 garlic bulb
- 3 zucchinis
- 1.5lb ground chicken
- ground fennel seeds
- italian seasoning
- garlic powder
- sage
- mozzarella
- parmesan cheese
-350g cottage cheese
Directions:
Preheat oven to 400 degrees. Chop the tomatoes, onions, and bell pepper into 1 inch pieces and put on a baking sheet. Drizzle with avocado oil and season with Italian seasoning, garlic powder, salt and pepper. Cut the garlic in half and place cut side up into a piece of foil, drizzle a little avocado oil on top and fold the corners of the foil over top loosely. Roast all the veggies in the oven for about 30-35 minutes until soft and a little charred. Let cool and blend to desired consistency and set aside. Heat avocado oil in a skillet and add the ground chicken, season with fennel, garlic powder, sage, salt and pepper. When the chicken is cooked through add the sauce and cottage cheese. Let cook until cheese melts and everything is combined. To make the lasagna slice zucchini really then and layer sauce and zucchini, repeat 3 times and top with mozzarella and parmesan cheese.
