The smell and taste of fall
I decided to kick my infamous slow cooker oats up a notch for the fall and make a slow…
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recipes
good food is one of life’s greatest pleasures.
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Kyle made these delicious crispy honey chicken thighs for low carb day this week and they were out of this world. Kooper and I…
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When I make these banana chocolate chip muffins, they don’t last long! I always make a big batch, so feel free to cut the…
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This recipe has quickly become a favorite… both in the Kirstein household and with lots of friends who’ve made it. And, it can all…
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This is a family favorite. We love making it on Sunday and having it for the week. We make two versions… one with onion and one without. Kooper and I eat the one without onion and it is just as delicious! 😉
Ingredients
- 3 cucumbers
- 2 tomatoes
- pint of cherry tomatoes
- 3 avocados
- 1 green bell pepper
- 1 red onion
- 1 cup kalamata olives
- 1 tsp oregano
- 1 tsp parsley
- 6 oz feta
Dice and chop it all up! Mix the ingredients together in a large bowl and top with crumbled feta, oregano and parsley.Lemon Dressing
- 1/4 cup EVOO
- 2 lemons (juiced)
- 4-5 garlic cloves (minced)
- 2 tsp dried oregano
- sea salt & pepper
Whisk the dressing and toss all of the ingredients in the lemon dressing. Chill for an hour or two for optimal results, but is is okay to serve right away.Mediterranean Salad will keep for approximately 3-4 days in the refrigerator. You can also experiment and add other fun ingredients like chickpeas, roasted red peppers, arugula or other lettuce, etc.!
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These are fantastic! Definitely my favorite fat bomb recipe thus far. They even seem like a little dessert or treat. I modified this recipe just a bit after seeing it on instagram (@shealmorgan). The mini chocolate chips are definitely my favorite part!
Simple Ingredients (~8 servings)
- 1/4 cup coconut oil
- 2 tbsp maple syrup
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 1 cup almond flour
- 3 tbsp mini chocolate chips
Combine wet ingredients and combine dry ingredients separately. Roll into balls (will be a bit sticky- you can roll them in almond flour if you want). And, freeze!
I prefer to eat them straight from the freezer. They will keep for about 3 months.
Pro Tip: They stick when frozen, so I recommend putting parchment paper down first.
MACRONUTRIENTS
8.6g Fat
4.5g Carbs
0.8g Protein -
Kyle is quite the chef and is always coming up with new recipes. Most recently, he’s been perfecting his smokin’ skills on his Traeger Smoker. Chicken thighs are a great choice for those that are paleo, keto, whole30 or low carb because they pack in the healthy fat.
Check out this recipe with smoked chicken thighs topped with garlic parmesan seasoning!
Ingredients
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- chicken wings (we prefer organic)
- extra virgin olive oil
- salt & pepper
- parmesan cheese (both finely shredded and coarsely shredded)
- fresh parsley
- garlic
Smoked Chicken Wings
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- Coat wings with extra virgin olive oil, salt and pepper.
- Smoke wings at 300 degrees for one hour.
- Top wings with garlic parm seasoning.
- Broil wings in oven for a few minutes for the parmesan to melt.
Garlic Parmesan Wing Seasoning
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- Mince garlic and chop parsley.
- Mix parmesan, garlic and parsley together.
Let us know what you think if you've made it! 5/5 -