This low-carb meal is a feast for your taste buds while keeping you on track with your health goals Nutrition Details: KCAL: 467 Protein: 39g Fats: 31g Carbohydrates: 8g Ingredients: 1 1/2 lb (650g) flank steak, sliced against the grain 4 medium zucchini 2 tablespoons olive oil 4 garlic cloves, minced 2 tablespoons butter or ghee Juice and zest of 1 lemon 1/4 cup (60ml) low-sodium chicken broth 1/4 cup chopped parsley 1/4 teaspoon crushed red pepper flakes Salt and fresh cracked black pepper, to taste Steak Marinade: 1/3 cup low-sodium soy sauce (or coconut aminos for paleo) 1/4 cup lemon juice 1/2 cup olive oil 1 tablespoon Sriracha sauce (or any hot chili sauce you like) How to Prepare: 1️⃣ Combine the ingredients for the steak marinade in an airtight container or a Ziploc bag. Add the flank steak strips into the marinade, seal, and allow them to marinate in the refrigerator for 30 minutes to one hour. 2️⃣ Meanwhile, wash and trim the ends of the zucchini. Using a spiralizer, create zucchini noodles and set them aside. 3️⃣ Bring the flank steak to room temperature and heat oil in a large skillet over medium-high heat. Reserve the marinade juices for later. Add the steak strips in one layer, season with salt and pepper, and cook the steak for one minute without stirring. 4️⃣ Add minced garlic, then stir the flank steak for another minute or two to cook the other side. Remove the grilled steak from the skillet and set it aside on a plate. 5️⃣ In the same skillet, add butter, lemon juice and zest, red pepper flakes, chicken broth, and the remaining marinade juices. Bring it to a simmer and let it reduce for 2-3 minutes, stirring regularly. 6️⃣ Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook them. Allow the cooking juices to reduce for one minute if the zucchini releases too much water. Finally, add the grilled steak strips back to the pan and stir for another minute. Enjoy 😉

This dish not only delights your taste buds but also provides essential nutrients for your well-being. Nutrition Details: KCAL: 562 Protein: 42g Fats: 38g Carbohydrates: 13g Ingredients: 1 medium Salmon Fillet 12 pieces Asparagus 1 tbsp Olive Oil 2 tbsp Minced Garlic 0.5 cup Vegetable Broth 1 tbsp Butter 0.5 medium Lemon (Juice) 1 tbsp Minced Parsley How to Prepare: 1️⃣ Season the salmon with salt and pepper. Let it sit while you prepare the asparagus. 2️⃣ Wash and trim the ends of the asparagus, then blanch them in boiling water for 2-3 minutes. Afterward, soak them in ice water to stop cooking. This way, they will cook faster and evenly in the skillet. You can skip this step if you have very thin asparagus. Drain and set aside. 3️⃣ Heat olive oil in a large cast-iron skillet over medium-low heat. Gently cook the salmon on both sides until golden brown. Remove the salmon fillets from the skillet and set them aside on a plate. 4️⃣ In the same skillet over medium heat, add minced garlic, then deglaze with vegetable broth (or wine). Bring it to a simmer. Add butter, lemon juice, hot sauce, and parsley. Give it a quick stir to combine. 5️⃣ Add the drained blanched asparagus and toss for 2 minutes to cook them up. Add the salmon back to the pan and reheat for another minute. Garnish with more parsley, crushed chili pepper, and lemon slices, and serve the garlic butter salmon and lemon asparagus immediately. Enjoy 😉

This keto-friendly pizza is a delightful way to enjoy a classic favorite while staying true to your dietary goals. It's high in protein and healthy fats, making it a satisfying and nutritious meal option. Nutrition Details: KCAL: 650 Protein: 36g Fats: 51g Carbohydrates: 8g Ingredients: 2 Eggs 85g Mozzarella Cheese (Shredded) 1½ tbsp Tomato Sauce (Unsweetened) ½ tsp Dried Oregano 85g Provolone Cheese (Shredded) 20g Pepperoni How to Prepare: 1️⃣ Preheat the oven to 400°F (200°C). 2️⃣ Start by making the crust. Crack eggs into a medium-sized bowl and add the shredded mozzarella cheese. Give it a good stir to combine. 3️⃣ Use a spatula to spread the cheese and egg batter on a baking sheet lined with parchment paper. You can form two round circles or just make one large rectangular pizza. Bake in the oven for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two. 4️⃣ Increase the oven temperature to 450°F (225°C). 5️⃣ Spread tomato sauce on the crust and sprinkle oregano on top. Top with shredded provolone cheese and place the pepperoni on top. 6️⃣ Bake for another 5-10 minutes or until the pizza has turned a golden brown color. 7️⃣ Serve with a fresh salad on the side. Enjoy 😉

This dish strikes a perfect balance between protein, healthy vegetables, and savory flavors, making it an ideal choice for your weekly meal plan. Nutrition Details: KCAL: 412 Protein (P): 37g Fats (F): 16g Carbohydrates (C): 30g Ingredients: 115g Chicken Breast ½ Tbsp Olive Oil 140g Broccoli ¼ Onion 85g Mushrooms 60ml Low Sodium Chicken Broth 15ml Soy Sauce 20g Brown Sugar 8g Corn Starch ½ tsp Sesame Oil ¼ Tbsp Ginger 2 cloves Garlic How to Prepare: 1️⃣ In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and cornstarch (warm broth will help dissolve the sugar faster). Set the sauce aside. 2️⃣ Cut the chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper. Heat a large, heavy skillet or wok over medium-high heat. Add 1 Tbsp of oil. Add the chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear, then stir-fry for another 5 minutes or until golden brown and just cooked through. Remove it to a bowl and loosely cover to keep warm. 3️⃣ In the same skillet, add another 1 Tbsp of oil along with broccoli florets, sliced onion, and sliced mushrooms. Stir-fry for 3 minutes or until the mushrooms are softened, and the broccoli is crisp-tender, then reduce the heat to medium/low. 4️⃣ Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer for 3-4 minutes or until the sauce is thickened, and the garlic and ginger are mellowed in flavor. To thin the sauce, add water a tablespoon at a time. 5️⃣ Return the chicken to the pan and stir another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice. Enjoy 😉