The Health Keto

16/04/2025

Organic and healthy foods can help reduce inflammation in your gut

12/01/2025

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28/12/2024

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01/12/2024

🍰 Cinnamon Roll Cheesecake Recipe 🍰

Recipe in First (C.o.ʍ.m.е.ո.τ) 👇
Enjoy ❤👇👇

27/11/2024

🌴 Caribbean-Inspired Surf & Turf Yellow Rice Bowl 🌊
Ingredients:
- 1 pound flank steak, thinly sliced
- 1/2 pound large shrimp, peeled and deveined
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup long-grain rice
- 1/2 teaspoon turmeric
- 2 cups chicken broth
- 1/2 cup diced bell peppers (red and green)
- 1/4 cup chopped scallions (for garnish)
- Lime wedges (for serving)

Directions:
1. In a bowl, combine the sliced steak, shrimp, jerk seasoning, 1 tablespoon olive oil, garlic powder, and smoked paprika. Marinate for at least 30 minutes.

2. Heat a large skillet over medium-high heat. Add the marinated steak and cook for 4-5 minutes until browned. Remove and set aside.

3. In the same skillet, add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Set aside with the steak.

4. In a separate pot, heat the remaining olive oil over medium heat. Add the rice, turmeric, and diced bell peppers. Sauté for 2-3 minutes until the rice is lightly toasted.

5. Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed.

6. Fluff the rice with a fork and top with the cooked steak and shrimp. Garnish with chopped scallions and serve with lime wedges.

Pro Tip: For the most flavorful results, try marinating the meat overnight. The longer it marinates, the more the jerk seasoning infuses into the steak!

18/11/2024

🍋 Lemon Herb Salmon and Avocado Quinoa Bowl

📝 Ingredients:

For the Salmon:

🐟 2 salmon fillets (about 6 oz each)
🍋 Juice of 1 lemon
🌿 1 tbsp fresh dill, chopped
🌿 1 tbsp fresh parsley, chopped
🧄 2 cloves garlic, minced
🛢️ 1 tbsp olive oil
🧂 Salt and pepper, to taste
For the Quinoa Bowl:

🥄 1 cup quinoa, rinsed
💧 2 cups water or vegetable broth
🥑 1 avocado, sliced
🥒 1 cucumber, diced
🍅 1/2 cup cherry tomatoes, halved
🥬 1/2 cup baby spinach leaves
🌿 1 tbsp fresh parsley, chopped (optional)
🧅 1/4 red onion, thinly sliced (optional)
For the Lemon Herb Dressing:

🍋 Juice of 1 lemon
🥄 2 tbsp olive oil
🍯 1 tsp honey or maple syrup
🧄 1 clove garlic, minced
🌿 1 tbsp fresh parsley, chopped
🧂 Salt and pepper, to taste
🍳 Preparation Steps:

Cook the Quinoa 🍲:

In a medium pot, bring 2 cups of water or vegetable broth to a boil.
Add the rinsed quinoa, lower the heat, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
Cook the Salmon 🐟:

Preheat your grill or stovetop pan to medium-high heat.
In a small bowl, whisk together the lemon juice, garlic, fresh dill, parsley, olive oil, salt, and pepper.
Brush the salmon fillets with the lemon herb mixture.
Grill or pan-sear the salmon fillets for about 4-5 minutes per side, or until they are cooked through and flake easily with a fork.
Prepare the Dressing 🍋:

In a small bowl, whisk together the lemon juice, olive oil, honey, minced garlic, fresh parsley, salt, and pepper until well combined.
Assemble the Bowl 🍽️:

Divide the cooked quinoa into two bowls.
Arrange the avocado slices, cucumber, cherry tomatoes, and baby spinach on top of the quinoa.
Add the grilled salmon fillets to the bowl.
Drizzle the lemon herb dressing over the entire bowl.
Garnish with additional fresh parsley and thinly sliced red onions, if desired.
⏱️ Prep Time: 10 minutes
⏱️ Cook Time: 20 minutes
🍽️ Serving Size: Serves 2
📊 Calorie Count per Serving: Approximately 500-600 calories per serving (depending on portion size and ingredients used)

📋 Notes:

Preparation Tips:

For extra flavor, marinate the salmon in the lemon herb mixture for 15-20 minutes before cooking.
If you prefer, you can use grilled or roasted vegetables instead of raw ones in the bowl.
Calorie Info:
This bowl is packed with healthy fats from the avocado and salmon, protein from the quinoa and salmon, and plenty of vitamins and minerals from the fresh vegetables, making it a well-balanced and satisfying meal.

Additional Tips:

You can meal prep this bowl by preparing the quinoa, dressing, and vegetables in advance. Cook the salmon fresh when you're ready to eat.
Feel free to add other toppings like toasted seeds or nuts for added texture.
Enjoy your wholesome and delicious Lemon Herb Salmon and Avocado Quinoa Bowl! 🍋🐟🥑🍅

13/11/2024

Asiago Mustard Chicken in Creamy Sauce 🍗🧄
This rich and flavorful dish pairs tender, golden chicken with a creamy Asiago-mustard sauce—perfect for an elegant dinner with minimal effort.
Ingredients:
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 tbsp Dijon mustard
• 1/2 cup heavy cream
• 1/4 cup grated Asiago cheese
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh thyme (for garnish)
Instructions:
1️⃣ Season and Sear the Chicken:
• Heat olive oil in a skillet over medium heat. Season chicken breasts with salt, pepper, and garlic powder.
• Place chicken in the skillet and cook for 6–7 minutes on each side until golden and cooked through. Remove from skillet and set aside.
2️⃣ Make the Creamy Mustard Sauce:
• In the same skillet, whisk in Dijon mustard and heavy cream, scraping up any browned bits for added flavor.
• Bring the mixture to a simmer, stirring occasionally.
3️⃣ Add the Asiago Cheese:
• Stir in grated Asiago cheese and cook for 2–3 minutes, or until the sauce thickens to a creamy consistency.
4️⃣ Combine and Serve:
• Return the chicken to the skillet, spooning the sauce over the top. Simmer for an additional 2 minutes to heat the chicken through.
• Garnish with fresh thyme and serve hot. This dish pairs beautifully with roasted potatoes or sautéed greens.
Chef’s Tips:
• Substitute Asiago with Parmesan or Gruyère for a different twist on the creamy sauce.
• For an extra pop of flavor, add a splash of white wine to the sauce before adding the cream.
Total Time: ~25 minutes | Servings: 2

20/09/2024

Heavenly Banana Walnut Cream Cake 🍌🎂
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 ripe bananas, mashed
1/2 cup chopped walnuts
1/2 cup white chocolate chips
2 cups creamy custard (for filling and topping)
1 banana, sliced (for garnish)
1/4 cup whole or halved walnuts (for garnish)
Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Mix in the sour cream and mashed bananas until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped walnuts and white chocolate chips.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Once the cakes have cooled, spread half of the creamy custard over the top of one layer. Place the second layer on top and spread the remaining custard over the top.
Garnish with banana slices and whole or halved walnuts. Serve immediately or refrigerate until ready to serve.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 500 kcal per slice | Servings: 8 servings