Ingredients:

• 2 racks of pork ribs


• 1/4 cup paprika


• 2 tablespoons garlic powder


• 2 tablespoons onion powder


• 1 tablespoon dried oregano


• 1 tablespoon dried thyme


• 1 tablespoon ground cumin


• 1 tablespoon smoked paprika


• 1 tablespoon salt


• 1 tablespoon black pepper


• 1/2 teaspoon cayenne pepper adjust to taste


• 1/4 cup olive oil


• Optional: low-carb BBQ sauce

Instructions:

Preheat the oven to 275F 135C

Remove the membrane from the back of the ribs for tenderness optional

In a bowl, mix together paprika, garlic powder, onion powder, dried oregano, dried thyme, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper to create the dry rub

Rub the spice mixture evenly over both sides of the ribs, pressing it into the meat

Place the ribs on a baking sheet lined with aluminum foil

Drizzle olive oil over the ribs, ensuring they are well-coated

Cover the ribs tightly with another layer of foil and bake in the preheated oven for 3

5 to 4 hours, or until the ribs are tender

If using BBQ sauce, brush it over the ribs during the last 20-30 minutes of cooking for a caramelized finish

Once done, let the ribs rest for a few minutes before slicing and serving

Enjoy these tender and juicy Keto Oven Baked Ribs, whether you prefer them with a flavorful dry rub or glazed with low-carb BBQ sauce!

Ingredients:

• 1 large eggplant, peeled and sliced lengthwise


• 1/4 cup soy sauce


• 2 tablespoons olive oil


• 1 tablespoon liquid smoke


• 1 tablespoon maple syrup


• 1 teaspoon paprika


• 1/2 teaspoon garlic powder


• 1/2 teaspoon onion powder


• Salt and pepper, to taste

Instructions:

Put the paprika, garlic powder, onion powder, salt, and pepper in a small bowl

Add the liquid smoke, maple syrup, and mix them all together

Put the cut eggplant in the slow cooker and pour the marinade over it

Make sure the eggplant is covered all over

Turn the heat down to low, cover, and cook for 4 to 6 hours, or until the eggplant is soft and the texture of salmon

Warm up the "salmon" and serve it with your favorite sides

Ingredients:

• 1 cup unsalted butter


• 2 cups granulated sugar


• 4 large eggs


• 1 teaspoon vanilla extract


• 3/4 cup unsweetened cocoa powder


• 1 cup all-purpose flour


• 1/2 teaspoon salt


• 1/2 teaspoon baking powder

Instructions:

Preheat oven to 350F 175C

Grease a 9x13 inch baking pan

In a medium saucepan, melt the butter over low heat

Remove from heat, and stir in sugar, eggs, and vanilla extract

Beat in cocoa, flour, salt, and baking powder until well blended

Spread the batter evenly into the prepared pan

Bake for 20 to 25 minutes in the preheated oven, or until the brownies begin to pull away from the edges of the pan

Let cool on a wire rack before cutting into squares

Ingredients:

• 4 chicken breasts


• 1 cup chopped spinach


• 1/2 cup sundried tomatoes, chopped


• 1/2 cup shredded mozzarella cheese


• 1/4 cup grated parmesan cheese


• 2 cloves garlic, minced


• Salt and pepper to taste


• 2 tablespoons olive oil

Instructions:

Preheat oven to 375F 190C

In a bowl, combine chopped spinach, sundried tomatoes, mozzarella cheese, parmesan cheese, minced garlic, salt, and pepper

Cut a pocket into each chicken breast

Stuff each chicken breast with the spinach mixture

In a skillet, heat olive oil over medium-high heat

Sear stuffed chicken breasts until golden brown, about 3-4 minutes per side

Transfer chicken breasts to a baking dish

Bake in the preheated oven for 20-25 minutes, or until chicken is cooked through and juices run clear

Serve hot and enjoy!

Ingredients:

• 1 lb ground beef


• 1 small butternut squash, peeled, seeded, and diced


• 1 onion, diced


• 2 cloves garlic, minced


• 1 can 14 oz diced tomatoes


• 1 tsp chili powder


• 1/2 tsp paprika


• 1/2 tsp cayenne pepper adjust to taste


• Salt and pepper to taste


• 2 tbsp olive oil


• Fresh cilantro, for garnish

Instructions:

Heat olive oil in a large skillet over medium-high heat

Add diced onion and garlic, saut until fragrant and translucent

Add ground beef and cook until browned and crumbled

Stir in diced butternut squash and cook for 5-7 minutes until slightly tender

Add diced tomatoes, chili powder, paprika, cayenne pepper, salt, and pepper

Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until squash is tender

Garnish with fresh cilantro before serving

Enjoy your spicy ground beef and butternut squash!

Ingredients:

• 1 cup kimchi, chopped


• 1 cup all-purpose flour


• 1/2 cup water


• 1/4 cup sliced green onions


• 1 egg


• 1 tablespoon soy sauce


• 1 tablespoon vegetable oil


• 1/2 teaspoon sugar


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• Vegetable oil for frying

Instructions:

In a mixing bowl, combine the chopped kimchi, sliced green onions, and a pinch of salt

Mix well and let it sit for about 5 minutes to soften the kimchi

In another bowl, whisk together the all-purpose flour, water, egg, soy sauce, sugar, salt, and black pepper until you have a smooth batter

Add the softened kimchi mixture to the batter and mix until everything is well combined

Heat a non-stick skillet or frying pan over medium-high heat and add a bit of vegetable oil to coat the bottom

Pour a ladleful of the kimchi batter onto the hot skillet, spreading it out into a thin, even layer

Cook the kimchi jeon for about 2-3 minutes on each side or until it's golden brown and crispy

Repeat the process with the remaining batter, adding more oil to the skillet as needed

Once all the kimchi jeon is cooked, transfer them to a serving plate, cut into slices, and serve hot

Ingredients:

• 500g thinly sliced beef ribeye or sirloin


• 1 cup soy sauce


• 1/2 cup brown sugar


• 1/4 cup rice vinegar


• 3 cloves garlic, minced


• 1 tablespoon ginger, grated


• 1 tablespoon sesame oil


• 1 teaspoon black pepper


• 2 cups mushrooms, sliced


• 1 large carrot, julienned


• 1 onion, thinly sliced


• 2 cups napa cabbage, chopped


• 3 cups cooked white rice


• Sesame seeds and green onions for garnish

Instructions:

In a bowl, mix soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper to create the marinade

Add thinly sliced beef to the marinade, ensuring each piece is coated

Let it marinate for at least 30 minutes

Heat a large pot or wok over medium heat

Add marinated beef and cook until browned

Remove beef and set aside

In the same pot, add mushrooms, carrots, and onions

Stir-fry until vegetables are tender

Add napa cabbage to the pot and cook until wilted

Return the cooked beef to the pot and stir everything together

Serve the one-pot meal over a bed of cooked white rice

Garnish with sesame seeds and chopped green onions before serving

Ingredients:

• 1 lb sushi-grade tuna, cubed


• 1/4 cup soy sauce


• 1 tbsp sesame oil


• 1 tbsp rice vinegar


• 1 tsp sriracha sauce


• 1/2 tsp grated ginger


• 2 cups cooked sushi rice


• 1 avocado, sliced


• 1/2 cucumber, thinly sliced


• 1/4 cup sliced green onions


• 1 tbsp sesame seeds

Instructions:

For the marinade, put soy sauce, sesame oil, rice vinegar, sriracha sauce, and grated ginger in a bowl and mix them together

Toss the cubed tuna in the marinade to coat it evenly, then put it in the fridge for at least 30 minutes

Put cooked sushi rice into bowls

Put tuna that has been marinated, cucumber, green onions, and sliced avocado on top of each bowl

Cover the bowls with sesame seeds

Serve right away and enjoy!

Ingredients:

• 6 medium-sized apples, cored and diced


• 1/4 cup brown sugar


• 1 teaspoon cinnamon


• 1/4 cup caramel sauce


• 1 tablespoon lemon juice


• 1 tablespoon cornstarch dissolved in 2 tablespoons water

Instructions:

In a slow cooker, combine diced apples, brown sugar, cinnamon, caramel sauce, and lemon juice

Stir well to coat the apples evenly with the mixture

Cover and cook on low for 2-3 hours or until apples are tender, stirring occasionally

Once the apples are tender, stir in the cornstarch mixture

Cook for an additional 15-20 minutes until the mixture thickens

Serve warm as a dip with graham crackers, pretzels, or apple slices

Ingredients:

• 1 cup spinach leaves


• 1/2 cup Greek yogurt


• 1/2 cup mixed berries blueberries, raspberries, strawberries


• 1/4 cup cucumber, chopped


• 1/4 cup pomegranate seeds


• 1 tablespoon chia seeds


• 1 tablespoon honey


• 1/2 teaspoon ground flaxseed


• 1/2 cup almond milk


• Ice cubes optional

Instructions:

Place spinach leaves, Greek yogurt, mixed berries, cucumber, pomegranate seeds, chia seeds, honey, and ground flaxseed in a blender

Add almond milk to the blender to help with blending and adjust the consistency as desired

Blend until smooth and creamy

If you prefer a colder smoothie, you can also add ice cubes before blending

Pour the Mediterranean Superfood Smoothie into a glass and enjoy the delicious and nutritious goodness!