Keto

Difficulty Level: 2/5
Preparation time: 10 minutes
Cooking time: 8 minutes
Servings: 4

Ingredients:

½ cup soft goat cheese
4 Kaiser rolls 2-oz
¼ tsp freshly ground black pepper
¼ tsp salt
1/3 cup chopped basil
Cooking spray
4 big Portobello mushroom caps
1 yellow bell pepper, cut in half and seeded
1 red bell pepper, cut in half and seeded
1 garlic clove, minced
1 tbsp olive oil
¼ cup balsamic vinegar

Directions:

In a large bowl, mix garlic, olive oil and balsamic vinegar.

Add mushroom
and bell peppers.

Gently mix to coat.

Remove veggies from vinegar and
discard vinegar mixture.

Coat with cooking spray a grill rack and the grill preheated to medium high
fire.

Place mushrooms and bell peppers on the grill and grill for 4 minutes per side.

Remove from grill and let cool a bit.

Into thin strips, cut the bell peppers.

In a small bowl, combine black pepper, salt, basil and sliced bell peppers.

Horizontally, cut the Kaiser rolls and evenly spread cheese on the cut side.

Arrange 1 Portobello per roll, top with 1/3 bell pepper mixture and cover
with the other half of the roll.

Grill the rolls as you press down on them to create a Panini like line on the
bread.

Grill until bread is toasted.

Nutrition:

Calories per Serving: 317;
Carbohydrates: 41.7g;
Protein: 14.0g;
Fat: 10.5g

Difficulty Level: 2/5
Preparation time: 5 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients:

4 slices mozzarella cheese
½ lb. thinly sliced roast beef deli
¼ cup basil pesto
2 tbsp softened butter
8 slices, ½-inch thick Italian bread

Directions:

Spread the butter on one side of four of the bread slices, then top with pesto
and evenly spread.

Top with beef, then cheese slices and cover with the un-buttered bread slice.

Place on a Panini pan and grill until crispy.

Serve and enjoy.

Nutrition:

Calories per Serving: 248;
Carbohydrates: 2.5g;
Protein: 23.3g;
Fat: 15.8g

Difficulty Level: 2/5
Preparation Time: 15 minutes
Cooking time: 15 minutes
Servings: 4

Ingredients:

4 pita breads
2 eggs, whisked
4 oz. ham, chopped
1 tablespoon olive oil
¼ teaspoon salt
4 oz. Parmesan, grated
1 cup water

Directions:

Rub the pitas with the olive oil. Place them in ramekins and put them on the
trivet.

Combine the whisked eggs, ham, salt, and grated cheese in the mixing bowl.

Pour the egg mixture into the ramekins with pita and transfer the trivet into
the instant pot.

Pour the water into the bottom of the Instant Pot bowl.

Close the lid and cook the pitas for 15 minutes on High pressure.

Do a natural pressure release and serve the breakfast!

Nutrition:

Calories 199,
Fat 15.1,
Fiber 2,
Carbohydrates 45.4,
Protein 22.6

Difficulty Level: 3/5
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients:

3/4 lb fresh shelling beans, shelled
3/4 lb fresh peas (such as English peas, edamame, etc.), shelled
1 lb pole beans, preferably assorted (such as purple wax, Romano, and
yellow)
6 young pea shoots
1/2 tsp. ground sumac
1 1/2 Tbsp. extra virgin olive oil
Sea salt
For the Zesty Thyme Yogurt Sauce:
1/4 cup Greek yogurt
1 1/2 Tbsp. fresh thyme leaves
1 garlic clove, grated
1/2 lemon, juiced and zested
Cayenne
Sea salt

Directions:

Combine all the ingredients for the yogurt sauce in a bowl, then season to
taste with salt and cayenne.

Cover the bowl and refrigerate until ready to
serve.

Prepare a bowl of ice water and set aside.

Boil some salted water in a saucepan, then add the fresh beans and peas.

Boil
for 2 minutes, or until tender, then remove immediately with a metal mesh
strainer and plunge into the ice water to prevent them from being soggy.

Blot the peas and beans dry using paper towels, then place in a large bowl
and set aside.

Refill the bowl of ice water.

Boil the salted water in the saucepan again, then add the pole beans and cook
for 2 minutes or until almost tender.

Remove immediately with a metal mesh
strainer and plunge into the ice water to prevent them from being soggy.

Blot the pole beans dry using paper towels, then add to the bowl of peas and
beans.

Toss everything to combine.

Drizzle the olive oil over the peas and beans, then season with salt and
sumac.

Toss well to combine, then add the yogurt sauce on top.

Garnish with
pea shoots and thyme, then serve right away.

Nutrition:

Calories 153,
Fat 0.5 g,
Carbohydrates 39.1 g,
Sugar 25.7 g,
Protein 1.2 g,
Cholesterol 0 mg

Difficulty Level: 2/5
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients:

3/4 lb cauliflower, chopped
1/2 Tbsp. ground toasted cumin seeds
1 garlic clove, grated
2 Tbsp. crumbled feta cheese
1 1/2 Tbsp. freshly squeezed lemon juice
1 Tbsp. chopped fresh flat leaf parsley
Chili flakes
Sweet smoked paprika
Sea salt
Canola oil

Directions:

Place a skillet over high flame and heat just enough canola oil to cover the
bottom.

Allow the oil to smoke slightly, then add the chopped cauliflower and stir fry
for about 2 minutes or until browned and crisp.

Season with salt.

Reduce to medium flame as you continue to stir fry the cauliflower.

Sprinkle
in the cumin, lemon juice, grated garlic, and a dash of chili flakes, then stir
well to combine.
Transfer the cauliflower to a platter, then top with feta, parsley, and a dash of
paprika.

Serve right away.

Nutrition:

Calories 300,
Fat 19.3 g,
Carbohydrates 30.6 g,
Sugar 8.8 g,
Protein 3.4 g,
Cholesterol 0 mg

Difficulty Level: 2/5
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2

Ingredients:

2 mangoes, peeled and cubed
½ tablespoon sweet paprika
2 garlic cloves, minced
2 tablespoons cilantro, chopped
1 tablespoon spring onions, chopped
1 cup cherry tomatoes, cubed
1 cup avocado, peeled, pitted and cubed
A pinch of salt and black pepper
1 tablespoon olive oil
¼ cup tomato puree
½ cup kalamata olives, pitted and sliced

Directions:

In your instant pot, combine the mangoes with the paprika and the rest of the
ingredients except the cilantro, put the lid on and cook on High for 5 minutes.

Release the pressure fast for 5 minutes, divide the mix into small bowls,
sprinkle the cilantro on top and serve.

Nutrition:

Calories 123,
Fat 4g,
Fiber 1g,
Carbs 3g,
Protein 5g

Difficulty Level: 2/5
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2

Ingredients:

½ pound walnuts, chopped
A pinch of salt and black pepper
1 and ½ cups black olives, pitted
½ tablespoon Cajun seasoning
2 garlic cloves, minced
1 red chili pepper, chopped
¼ cup veggie stock
2 tablespoon tomato puree

Directions:

In your instant pot, combine the walnuts with the olives and the rest of the
ingredients, put the lid on and cook on High 10 minutes.

Release the pressure fast for 5 minutes, divide the mix into small bowls and
serve as an appetizer.

Nutrition:

Calories 105,
Fat 1g,
Fiber 1g,
Carbohydrates 4g,
Protein 7g