HIGH-PROTEIN PLANT BASED CUCUMBER SALAD

 HIGH-PROTEIN PLANT BASED CUCUMBER SALAD 

⏱ Prep time: 10 min (plus marinating) | Cook time: 15–18 min

🍽 Serves: 2

Ingredients

Tofu Bacon

200g extra-firm tofu, drained, pressed, and cubed

1 Tbsp tomato purée

3 Tbsp light soy sauce

½ tsp smoked paprika

Salad

1 salad cucumber, sliced into coins

½ red onion, diced

1 garlic clove, minced

160g Greek-style yogurt 

Juice of ½ lemon

Pinch of salt

Pinch of black pepper

1 Tbsp olive oil

300g cooked chickpeas

Method

Marinate the tofu:

In a bowl, combine cubed tofu with tomato purée, soy sauce, and smoked paprika. Cover and marinate overnight if possible, or at least 30 minutes in the fridge.

Preheat the air fryer to 200°C (400°F). Cook the marinated tofu for 15–18 minutes, turning often, until evenly crisp. Allow to cool slightly.

In a container or large bowl, add cucumber, red onion, garlic, yogurt, lemon juice, salt, pepper, olive oil, and chickpeas.

Add the crispy tofu bacon, seal the container, and shake (or stir) until everything is well coated.

Per serving: 541 kcal | 31g protein | 13g fibre | 59g carbs | 20g fat

Homemade Caesar Salad Dressing

 2/3 c Mayo

1/3 c Greek yogurt 

1 T Olive oil

1/4 c Parmesan 

2 T Lemon juice

3 cloves garlic

2 T Wostershire sauce

2 T Dijon mustard 

Salt dash 

1/2 t black pepper

Cayenne dash

Chicken Enchilada Pasta

 Recipe below ⬇️

To get my KETO pasta with 20g protein, search: Care Free Kitchen Keto Pasta on amazon or go to the link in my bio! It’s currently 20% off ❤️

What you need: 

8 oz low carb pasta, boiled & drained

2-3 chicken breasts

1 block of cream cheese

1 can of enchilada sauce

1 cup shredded Mexican cheese

1 cup of diced peppers & onions 

How to make it:

1. Cook all of your ingredients except the shredded cheeee and pasta in a slow cooker for 3 hours on high. 

2. Shred your chicken, add the pasta and cheese. Mix well & enjoy!

Easy No Rise Breadsticks

 2 Tbsp Yeast

2 1/2 Cups Warm Water

2 Tbsp sugar

2 Tbsp oil

1 Tbsp salt

6 cups flour

1/2 cup melted butter

Knead for 10 minutes

Roll out on a floured surface

cut into even pieces

Twist and put on cookie sheet

Melt a cube of butter

Johnny's Garlic Spread Season

350 for 20-25 min

Breakfast Muffins

 Ingredients 

-1/2 cup melted coconut oil or butter

-1/3 cup maple syrup

-1/2 cup peanut butter

-1 tsp vanilla extract

-1 cup plain cottage cheese

-1/4 cup Greek yogurt

-2 eggs

-1.5 cups flour

-1 tsp baking soda

-1/4 tsp salt

-2/3- 3/4 cup chocolate chips

1. Preheat oven to 375° and line muffin pan with liners. 

2. In a bowl, combine the melted coconut oil, maple syrup, peanut butter, vanilla extract, and eggs.

Whisk until well blended.

3. Whisk in the cottage cheese and Greek yogurt.

4. In a separate small bowl, mix the flour, baking soda, and salt. Stir in the chocolate chips.

5. Add the dry ingredients to the wet ingredients and mix with a spatula until just combined.

6. Scoop the batter into the muffin liners, filling them completely. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.

7. Let cool and serve.

Sandwich Bread

 Sandwich Bread Loaf

Ingredients:

- 2 cups warm milk.

- 1 Tbsp granulated sugar.

- 1 1/2 Tbsps dry active yeast.

- 1/4 cup honey.

- 1 egg.

- 1/4 cup melted butter.

- 2 tsps salt.

- 6 cups all-purpose flour.

- melted butter for brushing on tops. 

Instructions:

1. In stand mixer bowl, combine and whisk together warm milk, sugar and yeast. Let stand for 5 - 10 min to bloom and become frothy.

2. Add in honey, egg, melted butter, salt and flour. Mix with dough hook attachment for 5 min, or knead by hand until smooth.

3. After kneading to a smooth ball of dough, remove from bowl, oil the bowl good with olive oil, and place dough back in bowl. Coat well.

4. Cover bowl with dry dish towel and let dough rise in warm area for 1 hour to 1 1/2 hours, or until doubles in size.

5. Once risen, punch air out of dough to deflate. Transfer to clean countertop. Cut dough in half and shape first by flattening out dough with palm of hand, fold up each end, then roll to a log. Pinch seam closed. Repeat with second portion of dough.

6. Place rolled loaves into 2 separate well greased large bread loaf pans. Cover both pans with dry dish towel and let rise for 30 min, or until each loaf doubles in size.

7. Bake both in preheated 350°F oven for 25 - 30 min, until lightly golden brown on tops. Immediately brush tops with melted butter and dump both loaves out onto a wire cooling rack to cool completely, about 45 min, before slicing.

You're welcome 😉

Dinner Rolls

Soft Homemade Dinner Rolls Ingredients • 2 ½ cups warm water • 2 Tbsp active dry yeast • ½ cup salted butter, melted • 2 tsp salt • ½ cup sugar • 1 egg • 7 cups all-purpose flour Instructions 1. Combine warm water and yeast. 2. Add butter, salt, sugar, egg, and flour; mix and knead for 10 minutes. 3. Place dough in a greased bowl, cover, and let rise for 40 minutes. 4. Punch down and divide into rolls. 5. Cover and rise for 30 minutes. 6. Bake at 350°F for 22–25 minutes until golden and soft. Serve warm with butter… or just eat them straight off the pan. I won’t judge. 😄 #DinnerRolls #ThanksgivingSides #HomemadeBread #HolidayBaking #DeliciouslyBold