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