Cold peanut noodles are one of my favorite dishes to order when I get Chinese food. However, being gluten free, I can't enjoy this dish out! I decided to make own recipe, so I could enjoy it at home! I used Palmini for the pasta, but any low carb pasta such as miracle noodles would work!
First, stir fry the veggies together! I used...
Then, while the veggies cook make the sauce! Whisk together...
Pour sauce into pan, stir, and serve! Enjoy this delicious, low carb dinner! It pairs excellent with some fish or chicken!
Winner, winner chicken dinner! These air fried chicken nuggets are a game changer! Follow the recipe below to enjoy this amazing dinner that takes you back to being a little kid!
Chicken cut up into little pieces
1/2 cup almond flour
2 tbs ground flax seeds
1 tbs Italian seasoning
1 tsp pepper
1 tsp garlic powder
1 tsp paprika
Crack egg into one bowl and whisk. In a separate bowl, mix together almond flour, flax, and seasoning. Take the chicken and dip it into the egg and then into the flour mixture! Cook in the air fryer for 15 minutes and flip the chicken half way through! If you don't have an air fryer you can bake your chicken nuggets at 400 degrees for about 25 minutes! Take out and enjoy! I paired mine with a home made honey mustard dipping sauce.
I love having a huge salad for lunch and recently, I've been adding in a scoop of 20/20 powder into my dressing for my protein! It makes the salad dressing super creamy and keeps me so full!
Pair with your favorite salad to keep you full longer and add more delicious flavor!
My favorite salad ingredients are...
I love turkey burgers, but dining out they are usually not gluten free and eating them without a bun is no fun! I decided to make fresh, homemade turkey burgers with my own bun! To make the bun, I used F-Factor's biscuit recipe and cut it in half. This recipe tastes like the real deal and although it does require a little work, it will never disappoint!
F-FACTOR 20/20 BUN: (makes 4)
2 scoops unflavored 20/20 powder
1/3 cup almond flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup nonfat greek yogurt
1 tbs coconut oil
Preheat oven to 400 degrees. Combine dry ingredients together and then add in the wet ingredients. Mix thoroughly. Scoop onto a parchment lined tray in 4 even scoops. Bake for 10-12 minutes. Allow them to cool and then cut in half or use 2 as a bun
TURKEY BURGER: (makes 4)
1 pound ground turkey meat
1/2 finely chopped onion
1 finely chopped sweet pepper
1 finely chopped green onion
Lots of finely chopped parsley
1 minced garlic
Spices: salt, pepper, paprika, & garlic powder (to taste)
Mix all of the ingredients together well. Simply form them into patties and refrigerate for about an hour so everything binds together really well. This isn’t required, but it makes the burger stay together really well. Plus, during this time you can prepare your 20/20 buns! Pan sear on medium heat for about 5-7 minutes on each side!
Now is the fun part... creating the burger 🍔 Spread avocado on the 20/20 biscuit and add the patty. Top with pickles, tomato, onion, lettuce and anything else! Pair it with some carrot fries for a great dinner filled with fiber and protein!
Mushrooms have so many amazing qualities!!
Did you know that mushrooms...
Usually, I pass on the mushrooms just because i’m not a huge fan, but with this delicious dish, I was reaching for seconds (and thirds). I made this “spaghetti” with Palmini Pasta so it’s basically just all veggies!! You can substitute with your favorite low carb pasta or indulge in the real deal! Either way, this dish won't disappoint!!
(Pictured is a serving for 3 people, but the recipe below is for 1)
-1 pack of mushrooms (I used baby portabello) cut up
-1/2 onion diced
-1 pack of noodles: I used hearts of palm noodles
-Salt & pepper
Sauté onion with a drop of olive oil. When it becomes translucent add in sliced mushrooms. Add in garlic powder and salt and pepper to taste. To loosen up the sauce add about 1/8th cup of water and let it cook on low heat. Once most of the water evaporates, sprinkle in the dill. Meanwhile, rinse palmini and then add it in. Allow your pasta to cook for about 20 minutes and then add in parmesan cheese! Serve & enjoy :)
Jack's Wife Freda is one of my favorite brunch spots in NYC! Being that going out right now for brunch is out of the question, I just decided to recreate one of my favorite meals! It's perfect to make when you have leftover spaghetti squash so it doesn't require a lot of work!
IN THIS BOWL:
-2 soft boiled eggs
-Tad of feta
Arrange all of your ingredients in a bowl and feel free to add any other leftovers that you may have on hand! I added in beets to my bowl to make it even more delicious!
May not be the prettiest, but it certainly is delicious! This salmon is super easy to make! Best of all its even easier to clean up! This salmon becomes super juicy in the tomato sauce and it pairs perfectly with some veggies! You can even add some to the sauce while you're making it for a full meal of fiber and protein!
This recipe makes 4 servings!
What you'll need:
1 pound of salmon filet into 4 pieces
About 8 cloves of garlic
1 jar of your favorite tomato sauce or homemade sauce
1 fresh lemon squeezed
1 tsp lemon zest
1/2 tbs crushed red pepper
1 tbs cumin
1/2 tbs caraway seeds
1/2 tbs salt
1/2 tbs pepper
1/2 tbs cayenne pepper (depending on spice preferences)
1. Smash garlic and sauté with olive oil
2. Once garlic becomes golden brown, add in tomato sauce
3. Add in all of the spices and lemon and let it simmer for about 15 minutes
4. Add in salmon to the pan face down and cover with sauce
5. Cook for 30 minutes on a low flame covered
6. Serve in the pan and enjoy! You can add parsley to decorate it on top!
The perfect recipe to make just in time for passover! This is one of my favorite recipes that my grandma makes and I'm so excited to share it with you guys! It's low in carbs, high in fiber, and #ffactorapproved! It's so easy to make and can be the perfect side dish at your passover Cedar!
5 grated zucchini
1 finely chopped onion
1/4 cup almond flour (can sub in any other type of flour)
salt and pepper to taste
After shredding the zucchini place it in a bowl with a little bit of salt and set aside. Meanwhile, chop the onion and sauté it on a pan. Drain the excess water out of the zucchini using a cheese cloth. If you don't have one you can just use paper towels! Mix the zucchini with the cooked onion (it should be golden brown and glossy), almond flour, egg and pepper. Spray a nonstick pan with olive oil and cook the latkes in evenly shaped patties for about 5 minutes on each side. Enjoy!
These days, there's nothing better than a nice warm bowl of soup. I made this pasta-less minestrone soup last night thats It’s filled with tons of veggies and vitamins! This soup is perfect to boost immunity during a time like this!
What you'll need:
1 small onion
1 large carrot
3 stalks of celery
1/2 red sweet pepper
1/2 yellow sweet better
1 can of white beans
2 cartons of vegetable stock
3 small zucchini chopped
1 medium cauliflower head cut into small florets
1/4 cup chopped Dill
1/4 cup chopped Parsley
WHAT TO DO:
1. Sauté onion, carrot, celery, red sweet pepper, and yellow sweet pepper in a pan. Once the vegetables become soft add in one large can of canned crushed tomatoes.
2. In a large pot boil the canned white beans. (Add only enough water to cover the beans). Once the beans become soft add in vegetable stock and then add in the sautéed veggies to the large pot.
3. Meanwhile, chop the zucchini and cauliflower into small florets and sauté in a pan. Add these in as well to the large pot!
4. Add salt, red pepper, oregano and one squeezed fresh garlic. Simmer for about 30 minutes and then add in chopped parsley and dill! Enjoy !
Don’t overcook the vegetables ( so don't chop too small)
Make sure beans are soft before you add the rest of the veg
Add greens after you turn off the soup and dont cover so they stay green!
In need of some comfort food? Don't worry, me too! To satisfy that craving, I made this delicious baked spaghetti squash. You can substitute the recipe for Palmini pasta, zucchini noodles, or any other "pasta"! It's super easy to make and its also a great dinner option during passover!
1. Cook Spaghetti Squash
Bake for one hour whole at 350. Allow it to cool and then carefully cut the squash in half. Drizzle with olive oil and place back into the oven face down at 350 again for about another 45 minutes. When you take it out, it should be soft and pasta like. Remove the seeds and then using a fork, comb through it and set aside.
2. Make Filling
In a bowl combine:
1/4 cup of basil finely chopped
1/4 of parsley finely chopped
1/4 cup part skim mozzarella cheese
1/2 cup low fat ricotta cheese
seasoning (I use red pepper, black pepper, oregano. salt, & pepper)
Mix everything together and set aside.
Cover bottom of a baking dish with tomato sauce just so it doesn’t stick. Add in half of the spaghetti squash and spread half of the ricotta mixture over it with some tomato sauce. Add the remaining spaghetti squash and cover it with the rest of the ricotta and tomato sauce. Add mozzarella cheese on top (I use fresh mozzarella) and bake it in the oven for 25 minutes at 350!