Shredhappens

PICKLE BREADWICH - would you?? This is a lowcarb bread option thats ACTUALLY pretty good. I shared a Zucchini version of this last week and so many of you were asking if its possible to make a lowcarb version with pickles. It took a few tweaks, but its pretty good! Instead of cheese in the sandwich, we are putting it around it and makes a great flatbread like vessel that you can use to make your favorite lowcarb, keto-friendly sandwich. Full recipe below, and don’t forget to checkout my NEW high protein lowcarb cookbook shredhappens: so easy so good. Here’s how to make it: 1.Preheat oven to 400F. 2.Thinly slice pickles of choice, I used sandwich slices since they were evenly sliced thin. This is probably your best move. Lay them out on parchment paper and pat them dry. 3.On a parchment-lined tray, sprinkle a thin layer of cheddar on one side, and another layer further down. We are going to make two “slices” here. Lay out 4-5 pickle slices, keeping them as close as possible to each other to form a rectangle, season if you’d like, then add another thin layer of cheese. You dont want a lot of cheese, a little goes a long way. 4.Bake for 19–20 mins until golden and crispy. Remove from the oven, let it cool just slightly, and gently peel. 5.Now, the fun part. Assemble with whatever sandwich toppings you like. I added a layer of mustard, some sriracha for heat, added lettuce, red onion, tomato, avocado, and some organic chicken. You can use any kind of protein you want, cut in half and enjoy! If you make this, be sure to let me know! ENJOY!! . . . . . #lowcarb #lowcarbrecipes #healthyrecipes #keto #ketorecipes #healthyfoodshare #goodmoodfood

🥒 Creamy Cucumber Avocado Broccoli Salad   This just might be my salad of the summer: it’s got crispy, creamy, herby, salty, and crunchy all in one and the flavors come together so good. This can go really well with some grilled chicken or grilled shrimp if you want to add some protein and make it a satiating + nutritious meal. It can also go really well with roasted chickpeas, so feel free to make it your own. Here’s how I made it: 1.Start by thinly slicing 4–5 Persian cucumbers (or 3 Japanese cucumbers if you have them) into half moons, coins, or sticks. The key is to go thin, so they can soak up the flavors. 2.Add the cucumbers to a bowl or jar. 3.Add 6-7 ounces of finely chopped broccoli. The key here is finely chopped, so you dont get big bits in each bite. Add it to the jar! 4.Add 1 cubed avocado, a large handful of finely chopped fresh mint and chives. This is going to add a ton of flavor. If you dont have chives, you can sub in for 2 green onions or scallions. 4.Add 2 tablespoons of roasted walnuts or pistachios for a little crunch. 5.Finally, top it all off with a great creamy limey garlic dressing. I just mixed 2 tbsp mayo, 2 tbsp Greek yogurt, 1 tbsp dijon mustard, the zest of a lime, the juice of 2 limes, and a generous pinch of salt. Give it a good mix and pour it over the veggies. 6.Close the lid and give it a good shake, or just toss it gently in the bowl. 7.Finish with whatever else you like, Again, this would be great with a protein of your choice, or even as is, or topped with feta, some more walnuts, fresh herbs, and a dusting of sumac. You do you. If you make this, be sure to let me know what you think! ENJOY! #lowcarb #saladrecipe #cucumbersalad #mediterraneanrecipes #healthyrecipes #goodmoodfood #shredhappens #summerrecipes #avocadosalad

🥬✨Protein Cabbage Pillows   If you think you don’t like cabbage, you’ve got to try these.   Inspired by the Korean Beef Bowl on page 188 of my new cookbook (make it if you haven’t already!), these dumpling cousins are perfect if you want something super flavorful & fun to eat without the carbs and more protein. Here is how I made it: 1. Start by finely dicing 8oz mushrooms…small is key. Sauté in 1 tbsp avocado oil over medium heat for 7-10 mins until browned and the liquid has been released. You want to remove as much excess liquid from these as possible. Set aside. 2. In a small bowl, whisk 1/4 cup soy sauce, 2 tbsp monk fruit sweetener (or sugar), 1 tbsp toasted sesame oil, 4 minced garlic cloves, 2 tsp grated ginger, & 1 tbsp gochujang or chili garlic sauce. This will be your sauce. Reserve 1/4 of it for dipping later. 3. In the same pan you cooked the mushrooms, add 1 tbsp avocado oil, 3-4 finely diced small shallots (or 1/2 red onion), then add 1 lb ground beef and break it up well. When no more pink, add in the mixture from step 2. Let everything simmer & reduce for 5-10 mins, then turn off the heat and add 2 thinly sliced scallions & sesame seeds. Set aside. 1. Bring a large pot of salted water to a boil. Add 12-15 cabbage leaves and boil for 2.5–3 mins, just until softened. Remove & pat dry with a kitchen towel. You want a cabbage with large surface area, so Savoy or Napa is best. 5. Once cooled, trim 1/4 inch of the base of each leaf. Place 1.5-2 tbsp of filling near the base, fold the bottom over, tuck in the sides, and roll tightly into a dumpling shape. 6. Warm a pan over medium heat 1 tbsp avocado oil. Cook the rolls for 2 mins per side . 7. Dip in the reserved marinade or whatever dipping sauce you like ENJOY! If you make it, be sure to let me know! #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #healthyfoodshare #goodmoodfood

🥒 Chile Lime Cucumber Avocado Salad   This one smacks in all the right ways: crispy, creamy, herby, salty, crunchy—all the textures, all the flavor. Its so easy, and so good! If you’re tired of boring salads, this is my go-to when I want something refreshing but bold. Pairs well with grilled chicken, shrimp, steak, or just eaten straight from the bowl. Here’s how I made it: 1.Start by cutting 4–5 Persian cucumbers (or 3 Japanese cucumbers) into half moons, coins, or sticks. Whatever shape you like, just don’t make them too thick -you want them to soak up all the flavor. 2.Add the cucumbers to a bowl or jar. 3.Add 1 cubed avocado, 1 finely diced large shallot (or 1/3 red onion), a large handful of finely chopped cilantro. 4.Add 2 tablespoons of roasted pistachios for some crunch and flavor. 5.Finally, top it all off with 1 oz crumbled feta, the zest and juice of 1 large juicy lime, 1 tbsp olive oil, a generous pinch of salt, and ½ to 1 tbsp chile lime seasoning. 6.Close the lid and give it a good shake, or just toss it gently in the bowl. 7.Finish with more feta and finely chopped cilantro on top. Again, this would be great with a protein of your choice, or even as is. If you make this, be sure to let me know what you think! ENJOY! . . . #lowcarb #saladrecipe #cucumbersalad #chilelime #healthyrecipes #goodmoodfood #shredhappens #summerrecipes #avocadosalad

Watermelon Feta Salad 🍉 This might just be the fruit salad of the summer and a perfect addition to the spread this Memorial Day Weekend. It’s crunchy, sweet, sweet and refreshing - a TRUE mouth party and SO good. The combination of watermelon, feta, mint is a classic and amazing on it’s own, but when you add berries, lime, and pistachios into the mix it takes this salad to to a whole new level. You own the ratios here, so feel free to modify this however way you want based on your own taste buds. Here is how I made it (this makes a large, party-sized salad) 1.First, start with a big base of watermelon chunks - I like to make these in smaller chunks, about 1/4 inch cubes. I went with about 4-5 cups of cubed watermelon. 2.Add 4oz of blueberries and 4oz of raspberries to the mix. 3.Add 1/3 cup fresh chopped mint. 4.Add the zest of 1 large lime and squeeze the juice over the watermelon. 5.Add 4-5 ounces of feta over the top. 6. Add two tablespoons of the highest quality olive oil you have. 7.Add a couple small pinches of sea salt (dont go overboard since feta is quite salty) 9.Add a tablespoon or so of chile lime seasoning or tajin. 10.Toss well, and right before serving, add 1/3 to 1/2 cup of freshly toasted pistachios. 11.Give everything a really good mix, gently so as to not crush the watermelon, then give it a taste and modify as needed. This is best served IMMEDIATELY (and even better outside in the sunshine 😎) ENJOY!! #lowcarb #lowcarbrecipes #watermelonsalad #fruitsalad #healthyrecipes #healthyfoodshare #goodmoodfood #saladrecipe

Mediterranean Chicken & Rice Skillet 
This makes 4 servings: 480 calories and packed with 40g of protein each. And as always, its so easy and SO good. I’ve lost 100lbs and one of the biggest things that helped me was making high-protein meals that actually taste amazing. I use lots of spices, fresh herbs, and lemon which does wonders, and here I used my @kaizenfoodco high protein, lowcarb rice which adds 20g of protein per serving, but cauliflower rice, brown rice, or regular rice works too! Here’s how to make it: 1.Place 4 bone-in, skin-on chicken thighs in a bowl. (Skinless works too—I keep the skin on while cooking for max juiciness, then remove before eating.) 2.Drizzle with 1 tsp olive oil, season with a couple generous pinches of salt and fresh cracked pepper. 3.In a food processor, blend 1 big handful of fresh basil, 5 garlic cloves, juice of 1 lemon, 2 tbsp tomato paste, 1 tbsp Dijon mustard, and a couple pinches of salt & pepper. 4.Toss the chicken in this marinade and let sit for 1–6 hours. Or skip to the next step if you're in a hurry. 5.Preheat oven to 425°F. Let chicken come to room temp for 30 mins. Spray a cast iron pan with avocado oil, add chicken & diced red onion. 6.Roast for 35–39 mins (depending on your oven and chicken thickness). 7.Meanwhile, make a quick salad with: 1/2 finely diced red onion, 2–3 Persian cucumbers, 1 green pepper, 3–4 tbsp chopped parsley, 1 oz feta, 1 tbsp olive oil, juice of 1/2 lemon, 1.5 tsp sumac, salt & pepper. Mix, taste, adjust. 8.Cook your favorite rice. I used Kaizen rice to keep it low carb and high protein—remember, code SHREDHAPPENS always gets you the best deal. 9.Plate it up: add a serving of rice, roasted chicken, salad, a couple tbsp thick yogurt, sprinkle with sumac. ENJOY! . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #mediterraneanfood #healthyrecipes #goodmoodfood #lowcarbrice #proteinrecipes

Egg Salad Cucumber Boats 🥚🥒 You guys know I love a chopped egg salad, but this one might just take the cake. The star ingredient?? Curry powder 💥 It’s such an easy way to add a ton of flavor and of course, its so easy and SO good. This is on page 91 of my new cookbook, Shredhappens: So Easy, So Good. What you need: (makes 4-6 servings) 8 eggs 1/4 cup mayonnaise 6 tbsp plain Greek yogurt 2 tsp curry powder 2 tsp Dijon mustard 1 tbsp finely chopped fresh dill 1 tsp cayenne pepper Salt & freshly ground black pepper This is how I made it: 1.Bring 6 cups of water to a boil in a large pot. 2.Place the eggs in the boiling water and boil for 8-10 mins. Drain and rinse with cold water. 3.Once they’re cool to the touch, peel the eggs and finely chop them. 4.In a medium bowl, combine the eggs, mayo, yogurt, curry powder, mustard, dill, and cayenne and mix well with a fork. Add salt and pepper to taste. Give it a taste, and adjust if needed. 5.Serve right away in cucumber boats, as a sandwich, or with your favorite fresh veggie sticks or pita chips. Great for meal prep too - can store in the fridge for 2 to 3 days. This is one of my favorite easy recipes from my cookbook (page 91). Just comment SHREDHAPPENS and I’ll message you the details. . ENJOY! . . . . #lowcarb #lowcarbrecipes #goodmoodfood #ketorecipes #healthyrecipes #whatsonmyplate #keto #healthyfoodshare #eggsalad

🔥 Smoky Chicken Tacos + Roasted Corn Salsa This is the secret to the juiciest, most flavorful chicken at home. I prep a big batch to use throughout the week for easy meals like these tacos that are so easy and SO good. For the chicken: 1.5 lbs boneless skinless chicken thighs 1 tbsp olive oil 1 large lime 2 tsp smoked paprika 1/2 tsp cayenne 2 tsp chipotle powder 1/2 tsp cumin 2 tsp garlic powder Salt & Pep For the salsa: 2 cups roasted corn (canned works too) 1 diced avocado Large handful chopped cilantro Juice of 1 large lime 1/4 cup finely diced red onion Salt to taste To serve: Low-carb tortillas Shredded cheese Jalapeños, Avocado, Hot Sauce, Lime Here is how I made it: 1.Add the chicken to a bowl and drizzle with olive oil, season with spices, and lime juice. Mix well to coat evenly. 2.Let it sit for at least 2hrs, or overnight if you can. Pull it out of the fridge 30 mins before cooking. 3.This is how I get it juicy every time: heat a pan to medium, add 1 tbsp oil, then the chicken. Cook 3 mins on the first side with the lid on, flip, then 3 more mins with the lid on. Turn off the heat and let it sit, still covered, for 5 more mins. You may need to increase this time if your chicken thighs are thicker or if they are too cold. 4.While that’s going, toss together the corn, avocado, red onion, cilantro, lime juice, and salt. Taste & adjust anything you want. 5.Warm your tortillas in a pan with a thin layer of cheese so it melts :) 6.Load them up with chicken, salsa, extra avocado, jalapeños, sour cream, or whatever toppings you’re into. I add a little chili lime seasoning at the end. ENJOY! . . . . #lowcarb #highprotein #proteinrecipes #lowcarbrecipes #ketorecipes #keto #healthyrecipes #goodmoodfood

🍔 Are you about the lettuce wrap life? If you are looking for easy meals that taste incredible, this is a great high protein lowcarb burger wrap with a healthier homemade burger sauce. Plus, the onions are an unebelviable thing to keep on hand for different meals throughout the week. Here’s how I made it: 1.Start by caramelizing 2 yellow onions. Thinly slice them up and cook low and slow in 1 tablespoons of butter with a couple pinches of salt, stirring often for 25-30ish minutes until golden, then add a splash of balsamic at the end to bring out the color and sweetness. 2.Mix 1 lb ground beef with a few pinches of salt, cracked pepper, 2 teaspoons onion powder, and 2 teaspoons sweet paprika, then shape into 5–6 patties. 3.Cook the patties in a hot pan until golden and crusted, then top with sharp cheddar and let it melt. 4.While those cook, slice your tomato, grab some pickles, and prep whatever toppings you love. 5.For the sauce, mix 2 tablespoons mayo (or thick Greek yogurt if you’re feeling it), 2 tablespoons unsweetened ketchup, 1–2 teaspoons white vinegar, 1 teaspoon smoked paprika, and 1 tablespoon relish or ½ a grated dill pickle—taste and adjust until it’s exactly how you like it. 6.Grab 2 romaine lettuce leaves, overlap them slightly, and cut a slit about a third of the way up from the bottom so you can fold it into four. 7.Fill each quadrant: burger and mustard in one, sauce and tomato in another, caramelized onion in the next, and pickles or other toppings in the last—then fold it up and devour. Didn’t miss the bun one bit.
 #shredhappens #lowcarbrecipes #highprotein #lowcarb #keto #ketorecipes #healthyrecipes #healthyfoodshare

Cottage cheese is having its moment, again, but along side ground beef and sweet potato. This is my take on its and its so good. This clocks in at 450 calories, 40 grams protein, and 33 net carbs. If you are watching carbs closely, you can do it with spaghetti squash, eggplant, or even zucchini or cauliflower. I’ve started running again, so I’ve dialed up my carb content and this was perfect fuel for me. This is also one of those meals that will keep you full for hours because of the protein, slow digesting carbs, and healthy fats. Great for a high protein meal prep! Here is how I made it (makes 4 servings) 1.Bake 4 sweet potatoes on a wire rack at 375°F for 60 minutes. Time depends on thickness. These hold up great in the fridge all week. 2.While that’s going, cook 1 lb lean ground beef (I used 93/7) in 1 tbsp olive or avocado oil. Season with salt, pepper, garlic powder, oregano, and sweet paprika—or use a taco seasoning packet if you want it simple. 
3.Let the sweet potatoes cool for a couple mins, then slice open and spread apart. 4.Add 1 serving of cottage cheese, 3–4 oz of the cooked beef, 1/3 sliced avocado, finely diced red onion, a handful of cilantro, and your favorite hot sauce or drizzle. 5.I just used my Everyday Cilantro Sauce from page 116 of the cookbook. In a food processor, combine a large handful of fresh cilantro, 2 garlic cloves, 1 jalapeño (seeds removed if you want it milder), the juice of 1 large lime, 2 tablespoons sour cream, 1 tablespoon olive oil, and 1 tablespoon chili lime seasoning. Add a pinch of salt. Process until smooth. Taste and adjust salt, lime, or heat to your liking. You can top this with anything you want! If you try it, let me know what you think, As always, if you want more recipes, checkout my Shredhappens: So Easy, So Good cookbook with 100+ protein-packed, low-carb recipes that taste amazing. ENJOY! . . . . . #lowcarb #lowcarbrecipes #highproteinrecipes #highprotein #healthyrecipes #goodmoodfood #mealprep

Mediterranean-Inspired Guacamole Guac is one of my favorite dips, so I decided to load it up with some big & bold Mediterranean flavors with crispy oven roasted chickpeas, some pomegranate, feta cheese, black olives, walnuts, and fresh herbs. As with regular guac, the key is to use cold avocados right out of the fridge. Trust me, chilling your avocados and veggies beforehand makes all the difference. Here is how to make it: 1️⃣ Start with cold ingredients. Make sure the avocados and veggies are in the fridge for at least 2 hrs before making this. 
2️⃣ Prep the mix-ins first… Finely dice ½ red onion, 1 jalapeño (remove the seeds if you want less spicy), & 1/3 cup fresh cilantro. Mince 2 fresh garlic cloves.
 3️⃣ Mash the avocados. Slice open 3 avocados, remove the pit and skin, and mash with juice of 1 lime, ½ tsp Aleppo or chili pepper, and a couple generous pinches salt. I like it somewhat chunky, but you decide what you like. 4️⃣ Make the crispy chickpeas. Toss 1 can of drained chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, and ½ tsp garlic powder. Roast at 400°F for 28-30 mins until crispy.
 5️⃣ Finally, load it up: add 2 tbsp crumbled feta, ½ cup pomegranate seeds, 2-3 tbsp crushed toasted walnuts, 2-3 tbsp finely diced olives, a handful of fresh mint or parsley, and a drizzle of GOOD olive oil. This would be perfect with your favorite vessel of choice (chips, crackers, veggies), as a sandwich spread, or crowned over any protein. If you try it, let me know on SHREDHAPPENS! #lowcarb #lowcarbrecipes #guac #sauces #keto #ketorecipes #healthyrecipes #goodmoodfood #healthyfoodshare #mediterraneanfood

🔥🍋 One-Pan Lemony Chicken Bake 
This is what I like to call one of the confidence-builder meals in my cookbook. Like… make this once and you’ll feel like a total superstar in the kitchen (I even wrote that in the book, page 119!). 
The flavor combo is next level: lemony, garlicky and it makes your whole house smell like you did that thing. Serve it with salad, veggies, mashed potatoes, rice, or if you’re watching carbs, I had mine with my Kaizen high protein, low carb rice. 📕 checkoit my new shredhappens cookbook with 100 high-protein, low-carb, Mediterranean-inspired recipes just like this!! It’s called shredhappens so easy, so good. Here’s what you need: 
2 pounds bone-in, skin-on chicken thighs
3 tbsp olive oil
Salt & pep
1 shallot, minced
3 tbsp fresh dill, finely chopped
5 garlic cloves, minced
1 tsp lemon zest
2 tbsp Dijon mustard
1/4cup grated pecorino
2 lemons 2 tbsp parsley, chopped (for garnish)
4 lemon wedges (for garnish) Here’s how I made it: 1.Preheat oven to 425°F. 2.Pat the chicken dry and place in a baking dish. 3.Massage with 2 tbsp olive oil, season with salt + pepper. 4.Add shallot, dill, garlic, lemon zest, mustard, pecorino, and 4 tbsp lemon juice. 5.Rub everything into the chicken. Let sit for 30 mins to 2 hrs if possible. 6.Pour the remaining 2 tbsp lemon juice over the top + drizzle with the last tbsp of olive oil. 7.Bake for 30-35 mins. Baste with pan juices, then bake 10-15 more until golden and cooked through. 8.Spoon the drippings over the top, garnish with parsley + lemon wedges, and serve! ENJOY! . . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #goodmoodfood #healthyfoodshare #chickenrecipes

🔥 ZUCCHINI BREADWICH with Mediterranean Chicken Salad If you haven’t made my zucchini breadwich yet… it’s so good—especially loaded with this chopped Mediterranean chicken salad I made with @Chosen Foods classic mayo. Their mayo is made with 100% pure avocado oil and it’s my go-to for chicken, tuna, or egg salads. If you want a low-carb sandwich that actually hits the spot, this is it. The “bread” is thinly sliced zucchini with a thin layer of cheese baked into a flatbread-style crust that’s perfect for your favorite low-carb sandwich. Here’s how I made it: 1.Preheat oven to 400°F. Thinly slice 1 large zucchini with a mandoline or veggie peeler. 2.Pat dry, then line parchment paper on a tray. Sprinkle a thin layer of cheddar, then overlap the zucchini into a rectangle. Add garlic powder, paprika (if you’re feelin’ fancy), and another thin cheese layer. Optional: spray with Chosen Foods Avocado Oil spray. 3.Bake 15 mins until golden + crisp. Let it cool slightly. 4.Chop 8oz cooked chicken, 1/3 cup sun-dried tomatoes, 1/2 cup marinated artichokes, handful fresh basil, 2 scallions, 3 tbsp avocado mayo, salt, pepper, and chili flakes. 5.Scoop as much of the chicken salad as you want onto the bread. Add a layer of Calabrian chili pepper paste + arugula. 6.Add the top, cut in half, and enjoy. Let me know if you try this on SHREDHAPPENS! ENJOY!. . . . . . #chosenpartner #highprotein #lowcarbrecipes #lowcarb #lowcarbrecipes #keto #ketorecipes #chickensalad #mediterraneanfood

Did you know Guacamole was ranked as the fourth best dip or spread in the world?? I kind of feel it should be higher, but regardless, its so easy to make. I think I made a couple of non traditional moves here, but this is how I like it and would love to know how you make yours. Also… I like my guac fairly chunky and on the colder side. So I keep my avocados in the fridge right up until I want to make this. This is perfect with chips or any crunchy vessel, as a spread on any sandwich, or on top of any protein or meal. Ingredients: ✅ 3 large avocados ✅ 1 large handful fresh cilantro (1/3 cup finely chopped) ✅ 1/2 large red onion, finely diced ✅ 1 jalapeno, finely diced ✅ 2 garlic cloves, minced ✅ 1 large juicy lime ✅ 1/2 tsp cumin ✅ 2 generous pinches salt Here is how I made it: 1.I prefer cold avocados straight out of the fridge for this, so make sure you store them in the fridge for at least 2 hrs before making. 2. Finely chopp a large handful of fresh cilantro. Add it to a board or large bowl. 3.Dice up 1/2 a large red onion and 1 jalapeño pepper. Finely diced is key. Add 2 minced garlic cloves. For the jalapeños, if you like it spicy, keep the seeds ,but you can also remove them. Add these to the bowl with cilantro. 4.Scoop out the fresh from your avocados and add to the rest of the ingredients. 5.Squeeze the lime juice over everything. 6.Add 1/2 tsp c umin, a couple generous pinches of salt, then mash using your utensil of choice. I like my guac on the chunkier side, so I dont mash it too much, but feel free to mash and mix to your right level of consistency. 7.Serve this up right away, or set in the fridge for 1-2 hours to serve chilled. ENJOY! . . . . #lowcarb #lowcarbrecipes #guac #sauces #keto #ketorecipes #healthyrecipes #goodmoodfood #healthyfoodshare #whatsonmyplate #spreads

HIGH PROTEIN CHICKEN SALAD ROLL If you want a ridiculously good high protein meal, checkout this chicken salad. I ate it with cucumber rolls and these were AMAZING! >> And, if you love lowcarb high protein recipes, order my new shredhappens cookbook with 100 high protein lowcarb recipes that are SO good. I used cottage cheese and chicken here for lots of protein. Here is how to make it: 1. Add 1lb cooked, shredded chicken to a bowl. You can also use rotisserie chicken if you like. 2. Finely dice 1/2 red onion and optional, soak it in 2 cups of water for 10 mins to mellow the flavor, then drain and add to a bowl. 3. Chop a handful of fresh cilantro, cube 1 avocado, & toss into the bowl. 4. For the dressing, process: 5 tbsp cottage cheese, 3 tbsp mayo, 1 tbsp onion powder, juice of 3 large limes, a handful of cilantro, a generous couple pinches salt & pepper. Taste and adjust as you like. 5. Eat this on its own, on some sourdough, a lettuce wrap—or roll it up in cucumbers like I did. Here is how to roll it up: 6. Thinly slice a large English cucumber. 7. Lay them out on parchment paper, slightly overlapping by about 1/3. 8. Pat the cucumber dry with a paper towel. This is important. 9. Spread 2 tbsp of whipped cream cheese over the slices. 10. Add 4oz of the chicken salad at the bottom, leaving space on all sides. Top with onion & avocado. 11. Roll it up tight—start from the bottom, fold over the toppings, and continue to roll carefully, pressing down to pack it nice and tight. 12. Slice with a sharp knife, then top with EBTB and chipotle hot sauce. If you make it, be sure to let me know what you think on SHREDHAPPENS . . . . . #lowcarb #lowcarbrecipes #cucumbersalad #chickensalad #healthyrecipes #goodmoodfood #healthyfoodshare #keto #ketorecipes

🥒 Mediterranean Cucumber Salad This is one of the most refreshing cucumber salads with all the right Greek and Mediterranean vibes. It’s super easy to make and absolutely delicious. You can easily add some shrimp, chicken, halloumi, or a white fish for some protein or you can eat it straight up. Here’s how I made it: 1.We’ll start by thinly slicing 4–5 Persian cucumbers (or 3 Japanese cucumbers) into half moons, coins, or sticks. Whatever shape you like, just don’t make them too thick -you want them to soak up all the flavors and to get a little bit of everything in each bite). 2.Add the sliced cucumbers to a bowl or mason jar. 3.Finely dice half a red onion and toss it in a bowl of water for 5-10 minutes to reduce the pungent smell. 4.Finely chop a handful of fresh dill for little bursts of flavor, and roughly chop 1/3 to 1/2 cup of black/kalamata olives, and add 2 tablespoons of toasted walnuts for crunch and flavor. 5.Finally, dress it up with 2 tablespoons of good olive oil, the zest and juice of 1/2 lemon, a pinch of salt and pepper. If you want, you can add some feta cheese, too, if you are feeling it. 6.Close the lid and give it a good shake, or just toss it gently in the bowl. Again, this would be great with a protein of your choice, or even as is for a light meal. ENJOY! . . . #lowcarb #saladrecipe #cucumbersalad #mediterraneanrecipes #healthyrecipes #goodmoodfood #whatsonmyplate #goodmoodfood #keto #ketorecipes #lowcarbrecipes

Koftas With Cucumber Dill Yogurt Sauce💥 This is is one of my FAVORITE recipes from my new Shredhappens So Easy So Good cookbook, find it on page 112 (and on the cover!) Ingredients: For the Lamb Koftas: ½ pound ground lamb ½ pound 80/20 ground beef Salt and pepper 1-1.5 tbsp sumac 1 small shallot, minced 3 garlic cloves, minced ½ cup finely chopped fresh parsley ⅓ cup toasted walnuts, coarsely chopped 4 oz feta cheese, crumbled For the cucumber dill yogurt sauce: ¾ cup thick Greek yogurt 1½ tbsp lemon juice 1-2 garlic cloves, minced or grated 2 tbsp fresh dill 2 Persian cucumbers, shredded Optional: add some crumbled feta, not necessary Salt and pepper Directions: 1. In a large bowl, combine the ground lamb and beef with a couple of pinches of salt and pepper, the sumac, and the shallot, garlic, parsley, walnuts, and feta. Mix well, cover, and let the meat soak up the flavors for at least 30 minutes. 2. For the cucumber dill yogurt sauce: While the meat is marinating, grab a medium bowl and combine the yogurt, lemon juice, minced garlic, dill, cucumbers, and salt and pepper to taste. Mix them together, give it a taste, and adjust if needed. Set aside in the fridge. 3. When you are ready to make the koftas, dip your fingers in water, then use your fingers to roll the meat into patties. 4. Set a large skillet over medium heat. Once the pan is hot, add the koftas and cook until they develop a nice brown crust on all sides, usually 2 to 3 minutes per side. 5. Plate the koftas and sprinkle them with sumac and fresh parsley. Serve with the cucumber dill yogurt sauce, your favorite base (rice, veggies, or my @Kaizen Food Company lowcarb rice!) Enjoy! And thank you so much for all the love you’re giving my new shredhappens cookbook. I so appreciate all of your incredible reviews! . . . . #lowcarbrecipes #lowcarb #healthyfoodshare #mediterraneanrecipe #mediterraneanfood #keto #ketorecipes #highprotein #proteinrecipes

Sun-Kissed Tomato Walnut Salad ☀️🥗 This is the kind of salad that makes you forget you’re eating a salad. Its one of the best flavor + texture combinations that feels like a Mediterranean vacation in a bowl. Its one of the NEW recipes in my brand new cookbook, SHREDHAPPENS: So Easy, So Good. This one’s on page 96! I served this up with a a tomato-walnut dressing that’s nutty, tangy, and packed with fresh herbs. Add feta or your favorite protein and you’re set. Here’s how to make it: 1.In a large bowl, combine ½ head finely shredded red cabbage, 3 diced Persian cucumbers, 15 or so quartered cherry tomatoes, 1 or 2 julienned carrots, 1/2 head shredded romaine, 1 minced shallot, and 2 to 3 tablespoons chopped fresh mint. 2.Toast 1/4 cup walnuts in a dry pan over low heat for a few minutes, stirring occasionally until golden. Let cool. 3. In a food processor, combine the toasted walnuts, 10 sun-dried tomato halves, 9 tablespoons lemon juice, ⅓ cup olive oil, 4 garlic cloves, 1 small shallot, 3 tablespoons fresh basil, 2 tablespoons fresh tarragon, 1 tablespoon fresh thyme, and salt and pepper to taste. Blend until creamy and smooth. 4.Pour the dressing over the salad and gently toss to coat. 5.Top with 3 to 4 ounces of cubed feta (optional) or your favorite protein and serve right away. Remember to checkout my new shredhappens cookbook if you want more recipes like this. ENJOY!! . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #mediterraneanfood #mediterraneanrecipes #goodmoodfood #healthyfoodshare #healthyrecipes #saladrecipes

CHICKEN SKEWERS - MIDDLE EASTERN STYLE Grilling season is approaching and these are the most amazing chicken skewers you can make right at home (in the oven too!) All these take is an easy marinade - you skewer them up and put them in the grill or just pop them in the oven, and top with the most amazing garlicky white sauce. Here is how to make it: . 1.We’ll start with our marinate. Cut 2.5lbs boneless skinless chicken thighs into 1.5 inch to 2 inch pieces. Add to a bowl. Drizzle with 2 tbsp olive oil. Season with salt, pepper, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp Aleppo or chili flakes, and 1/4 tsp cinnamon. Add 1.5 tbsp tomato paste, 2 tbsp sour cream or thick yogurt, and the juice of 1 small lemon. Give it a REALLY good mix, then marinate for 2-6 hours, but ideally overnight. . 2.When you’re ready to eat, remove the chicken from the fridge and let sit for 30-45 mins to come up to room temp. Skewer them up on 12 inch skewers - this should make about 5-6 skewers. Add onions or peppers as you wish. . 3.Preheat oven to 400F. Add skewers to a sheet lined with parchment paper and place in the oven for 36-38 minutes. . 4.While the chicken is cooking, make the garlicky white sauce. Grab a bowl, add 4 minced garlic cloves, 2 tbsp mayo, 2 tbsp sour cream, 1 to 2 tbsp finely chopped fresh flat parsley, the zest of a lemon, the juice of half a lemon, a generous pinch of salt, pepper, and give it a really good mix. Give it a taste. If you’d like it more lemony, add more lemon juice, or if you want to thin out the sauce, you can add 1 to 2 tbsp water. . 5.Remove chicken from the oven, top with some white sauce drizzles, fresh parsley, sumac, and whatever else you like. . 6.I also made a quick and easy tomato red onion and parsley salad, then served it all over my kaizen lowcarb rice. . If you make it, be sure to let me know what you think on SHREDHAPPENS . . ENJOY . . . . #lowcarb #lowcarbrecipes #ketorecipes #mediterraneanfood #middleeasternfood #keto #ketorecipes #healthyrecipes #healthyfoodshare #chickenkabobs

VIRAL CARROT SALAD 🥕 This one not only packs a ton of nutrients, but its such an easy and flavorful salad to make. You can eat it as is, or pair with chicken, shrimp, or your favorite kind of protein Here is how I made it: 1.We’ll start by thinly shaving 3-4 medium carrots. Its gotta be thinly shaved. 2.Add them to a jar or a bowl 3.Add a large handful of finely chopped fresh cilantro and 1 finely minced garlic clove 4.To make the dressing, mix together the juice of a lime, 2 tbsp rice vinegar, a splash of soy or tamari, 1 tsp sesame oil, and 1/2 to 1 tbsp powdered monkfruit sweetener or honey. Give it a good mix. 5.Pour the dressing over the carrots. Shake or toss really well, then top with toasted sesame seeds and crushed pisatachios for a crunch! ENJOY! . . . . #lowcarb #lowcarbrecipes #healthyrecipes #salads #saladrecipes #goodmoodfood #healthyfoodshare #whatsonmyplate