Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 
  
• 1/4 cup soy sauce
• 
  
• 2 tablespoons fish sauce
• 
  
• 1 tablespoon sesame oil
• 
  
• 1 tablespoon brown sugar
• 
  
• 1 lime, juiced
• 
  
• 2 cloves garlic, minced
• 
  
• 1 teaspoon ginger, grated
• 
  
• 1 red chili, finely chopped
• 
  
• 8 cups mixed salad greens
• 
  
• 1 cup bean sprouts
• 
  
• 1 red bell pepper, thinly sliced
• 
  
• 1 carrot, julienned
• 
  
• 1/4 cup cilantro, chopped
• 
  
• 1/4 cup mint leaves, torn
• 
  
• 1/4 cup peanuts, chopped
• 
  

Instructions:

In a bowl, mix soy sauce, fish sauce, sesame oil, brown sugar, lime juice, minced garlic, grated ginger, and chopped red chili to create the marinade

Add the thinly sliced pork tenderloin to the marinade, ensuring it's well-coated

Allow it to marinate for at least 30 minutes

In a hot skillet, cook the marinated pork slices until they are cooked through and have a nice sear

In a large serving bowl, arrange mixed salad greens, bean sprouts, sliced red bell pepper, julienned carrot, cilantro, and torn mint leaves

Top the salad with the cooked pork slices and sprinkle with chopped peanuts

Serve the Southeast Asian Pork Salad immediately, and enjoy the vibrant flavors of this refreshing and satisfying dish!

Ingredients:

• 2 1/4 cups all-purpose flour
• 
  
• 1/2 teaspoon baking powder
• 
  
• 1/4 teaspoon salt
• 
  
• 1/2 cup unsalted butter, softened
• 
  
• 1/2 cup granulated sugar
• 
  
• 1/4 cup almond paste
• 
  
• 1 large egg
• 
  
• 1 teaspoon almond extract
• 
  
• 1/2 teaspoon vanilla extract
• 
  
• 1/4 cup milk
• 
  
• 1/4 cup powdered sugar for rolling
• 
  

Instructions:

Preheat the oven to 350F 175C and line baking sheets with parchment paper

In a bowl, whisk together flour, baking powder, and salt

In another bowl, cream together butter, granulated sugar, and almond paste until light and fluffy

Beat in the egg, almond extract, and vanilla extract until well combined

Gradually add the dry ingredients to the wet ingredients, alternating with milk

Mix until just combined

Chill the dough in the refrigerator for about 30 minutes to firm up

Take about 1 tablespoon of dough and roll it into a ball

Roll the ball in powdered sugar to coat it

Place the coated dough ball onto the prepared baking sheets

Repeat with the remaining dough, spacing the cookies about 2 inches apart

Gently flatten each cookie with the bottom of a glass or your palm

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden

Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely

Ingredients:

• 4 large eggs
• 
  
• 4 oz mascarpone cheese
• 
  
• 1 tsp vanilla extract
• 
  
• 1 tbsp coconut flour
• 
  

Instructions:

In a mixing bowl, whisk together eggs, mascarpone cheese, and vanilla extract until smooth

Gradually add coconut flour while continuing to whisk until well combined and smooth batter forms

Heat a non-stick skillet over medium heat and lightly grease with coconut oil or butter

Pour 1/4 cup of batter into the skillet, swirling it around to evenly coat the bottom

Cook for about 2 minutes until the edges start to lift and the bottom is lightly golden

Flip the crepe and cook for an additional 1-2 minutes until cooked through

Repeat with the remaining batter, greasing the skillet as needed

Serve warm with your favorite keto-friendly toppings

Ingredients:

• 1 cup dried green lentils
• 
  
• 1 onion, diced
• 
  
• 2 carrots, diced
• 
  
• 2 stalks celery, diced
• 
  
• 3 cloves garlic, minced
• 
  
• 1 teaspoon dried thyme
• 
  
• 1 teaspoon dried rosemary
• 
  
• 1 teaspoon paprika
• 
  
• 1 teaspoon cumin
• 
  
• 4 cups vegetable broth
• 
  
• 1 can 14
• 
  
• 5 oz diced tomatoes
• 
  
• Salt and pepper, to taste
• 
  
• 2 cups spinach, chopped
• 
  
• Juice of 1 lemon
• 
  

Instructions:

Run cold water over the lentils and drain them

In the Instant Pot, put in the garlic, thyme, rosemary, paprika, cumin, diced tomatoes, onion, carrots, celery, and lentils

Add pepper and salt

Put the Instant Pot's lid back on and set it to auto-high pressure for 15 minutes

After you're done, let the pressure drop naturally for 10 minutes

Then, carefully let go of the last bit of pressure by hand

Add the chopped spinach and lemon juice and mix well

Check the seasoning and make changes if needed

Enjoy while hot!

Ingredients:

• 2 cups dried black beans
• 
  
• 1 onion, diced
• 
  
• 2 cloves garlic, minced
• 
  
• 2 carrots, diced
• 
  
• 2 celery stalks, diced
• 
  
• 1 bell pepper, diced
• 
  
• 1 can diced tomatoes
• 
  
• 4 cups vegetable broth
• 
  
• 1 teaspoon cumin
• 
  
• 1 teaspoon paprika
• 
  
• 1/2 teaspoon chili powder
• 
  
• Salt and pepper to taste
• 
  
• Fresh cilantro for garnish optional
• 
  

Instructions:

Rinse the dried black beans and soak them overnight in water

In a large pot, saut the diced onion and minced garlic until fragrant

Add in the diced carrots, celery, and bell pepper

Cook until vegetables are slightly softened

Drain and rinse the soaked black beans, then add them to the pot along with diced tomatoes, vegetable broth, cumin, paprika, and chili powder

Bring the stew to a boil, then reduce heat and let it simmer for about 1

5 to 2 hours, or until the beans are tender

Season with salt and pepper to taste

Serve hot, garnished with fresh cilantro if desired

Ingredients:

• 4 large lettuce leaves
• 
  
• 2 avocados, sliced
• 
  
• 8 slices turkey bacon, cooked crisp
• 
  
• 1 large tomato, thinly sliced
• 
  
• 1/4 cup mayonnaise or Greek yogurt for a healthier option
• 
  
• 1 tsp Dijon mustard
• 
  
• Salt and pepper to taste
• 
  

Instructions:

It's best to use Greek yogurt or mayonnaise

Put the two together in a small bowl

Add pepper and salt to taste

Place the big lettuce leaves on a clean surface

Place a large spoonful of the mayo mix on top of every lettuce leaf

On each lettuce leaf, put two crispy turkey bacon slices

On top of the bacon, put some avocado slices

Last, put tomato slices on top of each wrap

Carefully fold the sides of the lettuce over the food, and then roll the wraps up tight

Cut each wrap in half diagonally, and if you need to, use toothpicks to keep them together

Serve right away and enjoy!

Ingredients:

• 1 cup all-purpose flour
• 
  
• 2 tablespoons sugar
• 
  
• 1 teaspoon baking powder
• 
  
• 1/2 teaspoon baking soda
• 
  
• 1/2 teaspoon salt
• 
  
• 1 cup buttermilk
• 
  
• 1 egg
• 
  
• 2 tablespoons melted butter
• 
  
• 1 teaspoon vanilla extract
• 
  

Instructions:

In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt

In another bowl, beat the buttermilk, egg, melted butter, and vanilla extract

Combine the wet and dry ingredients, mixing until just combined

Don't overmix; a few lumps are okay

Heat a griddle or non-stick skillet over medium heat and lightly grease it

Pour 1/4 cup of batter for each pancake onto the hot griddle

Cook until bubbles form on the surface, then flip and cook until golden brown on both sides

Serve hot with your favorite toppings

Ingredients:

• 1 lb ground beef
• 
  
• 2 cups broccoli florets
• 
  
• 3 cloves garlic, minced
• 
  
• 1/4 cup soy sauce
• 
  
• 2 tbsp brown sugar
• 
  
• 1 tbsp sesame oil
• 
  
• 1 tsp grated ginger
• 
  
• 1/4 cup beef broth
• 
  
• 2 tbsp cornstarch
• 
  
• 2 tbsp water
• 
  
• Cooked rice, for serving
• 
  

Instructions:

In a skillet, cook ground beef over medium heat until browned

Drain excess fat

Add minced garlic and grated ginger to the skillet

Cook for 1-2 minutes until fragrant

In a small bowl, whisk together soy sauce, brown sugar, sesame oil, and beef broth

Pour the sauce mixture into the skillet with the beef and garlic

Stir to combine

Add broccoli florets to the skillet

Cook until broccoli is tender, about 5-7 minutes

In another small bowl, mix cornstarch and water to make a slurry

Pour the slurry into the skillet and stir well

Cook for an additional 2-3 minutes until the sauce thickens

Serve the ground beef and broccoli over cooked rice

Enjoy your Ground Beef and Broccoli A Taste of Madness!

Ingredients:

• 1 cup quinoa, cooked
• 
  
• 4 large bell peppers, halved and deseeded
• 
  
• 1 can 15 oz black beans, drained and rinsed
• 
  
• 1 cup corn kernels
• 
  
• 1 cup diced tomatoes
• 
  
• 1/2 cup diced red onion
• 
  
• 2 cloves garlic, minced
• 
  
• 1 teaspoon ground cumin
• 
  
• 1 teaspoon smoked paprika
• 
  
• Salt and pepper to taste
• 
  
• 1/4 cup chopped fresh cilantro
• 
  
• 1/4 cup vegan cheese, optional
• 
  

Instructions:

Warm the oven up to 190C 375F

Cook the quinoa and put it in a large bowl

Add the black beans, corn, tomatoes, red onion, garlic, cumin, paprika, salt, pepper, and cilantro

Put some of the quinoa mixture into each half of the bell pepper and gently press it down

Cover the stuffed peppers with foil and put them in a baking dish

Bake for 25 to 30 minutes, or until the peppers are soft

If you want, you can take off the foil and sprinkle vegan cheese on top of the stuffed peppers

Bake for another 5 minutes, or until the cheese melts and bubbles

Enjoy while hot!