Shredhappens

CHOPPED EGG SALAD . You already know by now I love quick, easy, and high protein meals. . I also feel egg salad gets a bad rap, but its actually one of my favorite things when done right. . This is a super simple recipe thats low carb, packed with a ton of protein, and it’ll keep you full. Dont like lettuce as the base? Use bell peppers, or your favorite bread - sourdough would be amazing here. . Here is how to make it: . 1.Of course this would be cleaner in a bowl, but lets get messy and chop everything up on a cutting board. We’ll start with 1 medium avocado. Cut in half, scoop out the middle, and toss the seed away. . 2.I medium-boiled 4 eggs for about 9 mins. I just remove them from the fridge, toss in boiling water for 9 mins and 20 seconds. When time is up, just rinse under cold water, and peel them. They should peel super easily. Cut in half, then add to the board with the avocado. . 3.Toss in 1 dill pickle, sliced (about 1/4 cup), 1 small shallot, 1 to 2 tbsp German or brown mustard, 1 to 2 heaping tablespoon cottage cheese, a small handful of fresh dill, a small handful of cilantro, 1 tablespoon mayo, a pinch of salt, pepper. . 4.Chop everything with a knife. If you like it on the chunkier side, chop less. If you like it on the creamier side of things, keep chopping. Then just give it a taste and adjust as you wish. . 5.Pop these onto romaine lettuce leaves, then top with everything bagel and Chile lime seasoning. . ENJOY and follow me for more. . . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #healthyfoodshare #goodmoodfood #whatsonmyplate #saladrecipes

GARLICKY FETA BROCCOLI CHICKEN SALAD This is one of those easy meals that packs a ton of protein, flavor, and its super easy to prep in advance. . You can serve this as is, on top of sourdough, crackers, or even lettuce cups. The ratios below are what worked for me - you can add more or use less of any ingredient to your liking. . Here is how to make it: . 1.First is the sauce. This is as easy as it gets, but can take some time in the oven if you are using garlic confit. You can either use 4tbsp roasted garlic or 4-5 tbsp garlic confit. If making confit, you can add 1/3 to 1/2 cup garlic cloves to a small ramekin, fill to the top with olive oil, cover it, and put it in the oven at 275F for 2 hours. Remove, and let cool before using. . 2.Now that we have the garlic situation sorted out, let’s make the sauce. In a food processor add 4-5 tbsp of just the garlic confit, 4oz feta, 4 tbsp greek yogurt, 2 tbsp mayo, 2 tbsp white vinegar, 1/4 cup water, a generous pinch of salt, lots of fresh cracked black pepper. Process well, taste and adjust. . 3.Then, the salad. First, finely chop 6-8oz of raw broccoli and add it to a mixing bowl. . 4.Finely dice 2 baked chicken brsts (you can use thighs or rotisserie chicken here, too). Add it to the same bowl. . 5.Finely dice 1 red onion, add it to a smaller bowl, top with cold water, and mix a couple times over 5-10 minutes. Submerging them in cold water takes away that intense, sharp bite from the raw onion. After its soaked for a few minutes, strain and add to the same bowl as broccoli and chicken. . 6.Add as much sauce to the bowl as you want, toss everything together, give it a taste and adjust as you like. Then top with some more crumbled feta, some chili flakes, or any other topping you like. . ENJOY. . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #chickensalad #healthyrecipes #feta #healthyfoodshare

BLTA CHOPPED EGG SALAD . You already know by now I love quick, easy, and high protein meals. . I also feel egg salad gets a bad rap, but its actually one of my favorite things when done right. This is a super simple recipe thats low carb, packed with a ton of protein, and it’ll keep you full. We’re using @Chosen Foods Classic Mayo made with avocado oil - its got simple ingredients and made from 100% pure avocado oil unlike other options. Plus, its contains good fats and we are all about eating good fats to stay full + satiated. . Dont like lettuce as the base? Use bell peppers, or your favorite bread - sourdough would be amazing here. . Here is how to make it: . 1.Let’s start with the bacon. You can use regular bacon, beef bacon, or turkey bacon. I used 8oz regular bacon. For easy cleanup my favorite way to make it is to lay out the bacon on a baking sheet and pop it into the oven at 400F for 19 minutes. It comes out perfect every time. Layout paper towel on a plate and add the bacon to cool off. This also removes excess fat. . 2.Next, I medium-boiled 4 eggs for about 9 mins. I just remove them from the fridge, toss in boiling water for 9 mins and 20 seconds. When time is up, just rinse under cold water, and peel them. They should peel super easily. . 3.Now, lets chop everything up! I added a large handful lettuce to a cutting board, the medium-boiled eggs, ½ small shallot, ½ avocado, 3-4 cherry tomatoes, a small handful baby pickles, 3 slices of the crispy bacon, 1.5 tbsp dijon mustard, 1 tsp hot sauce, a couple pinches of salt, and fresh pepper. . 4.To give this a creamy consistency, I added 2 tablespoons Chosen Foods Avocado Mayo. . 5.Chop everything with a knife. If you like it on the chunkier side, chop less. If you like it on the creamier side of things, keep chopping. Then just give it a taste and adjust as you wish. . 6.Pop these onto romaine lettuce leaves, then top with everything bagel and some crushed up crispy bacon. . ENJOY and follow me on SHREDHAPPENS for more. . . . . #lowcarbrecipes #lowcarb #keto #ketorecipes #healthyrecipes #healthyfoodshare #eggsalad #goodmoodfood #chosenpartner

💥HOMEMADE CHICKEN SHAWARMA . This is how to make the classic chicken shawarma in your home oven. The chicken come out so juicy, so flavorful, and it makes for easy meals all week long. . Here is how to make it: . 1.Start with 2.5 lbs of boneless chicken thighs. Trim off any excess fat to the extent you’d like. Add it to a bowl. . 2.Season the chicken well. Add 2-3 tablespoons olive oil, 3-4 pinches of salt, fresh cracked pepper, 2 tbsp of plain yogurt, the juice of 1/2 large lemon. Then add 1 tbsp thyme, 1.5 tbsp garlic powder, 1 tbsp smoked paprika, 1/2 tbsp Aleppo pepper, 1/2 tsp cayenne pepper, 1/2 tsp turmeric, 1/2 tsp cumin, 1/4 tsp cardamom, 1/2 tsp cinnamon, 1/8 tsp nutmeg. These seasonings are ideal, but if you don’t have cardamom or nutmeg, its all good! Feel free to adjust to your liking. . 3. Mix it super well, then thinly slice 1/2 large red onion and mix it in with the chicken. You ideally let this marinate for 2-6 hours, but even better overnight, but if you want to make it right away, you can. . 4.When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp (about 30 mins). Preheat your oven to 425F then pack the marinated chicken tightly into a bread loaf pan (about 8.5x4.5x2.5). Pop it into the oven for 45-55 mins at 425F. . 5.Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices (save the juice to use as broth or to pour over the chicken). . 6.Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips. . 7.Serve it up however way you want - as is, on top of a salad, on a power bowl, whatever! This stays well in the fridge in an airtight lid for 4-5 days. . I made a delicious lowcarb high protein chicken shawarma bowl with my @Kaizen Food Company lowcarb rice and it was SO Good. . ENJOY! . . . . #lowcarb #chickenrecipes #keto #ketorecipes #lowcarbrecipes #chickenshawarma #healthyrecipes

Down 100lbs - here’s what I eat in a day. You’re overlooking one key thing in your diet, and that's the importance of gut health. Use my code ARASH25 to get 25% off your first month of @Seed ! Seed DS-01® Daily Synbiotic is the only probiotic + prebiotic I’ve tried that actually WORKS. It has a dual capsule technology system that helps the good bacteria survive the trip all the way down to your colon where the good bacteria needs to go in order to be most effective! The gut drives so much of what happens in our mind (yes, our mood!), and body. I’ve taken it for months and its been a game changer for my digestion, immunity, and mood. Watch the full video for more simple ways to incorporate gut-healthy foods in your high protein low carb diet. #seedpartner #guthealth #weightlossjourney #lowcarb #highprotein #lowcarbrecipes #healthyrecipes

MEDITERRANEAN SHRIMP . This is one of those easy, low effort meals that tastes like a million bucks. You can make this in less than 30 minutes and it goes well with any sort of base (rice, quinoa, or if you’re lowcarb, my @Kaizen Food Company lowcarb rice!) . Here is how to make it: . 1.Start with 1lb of wild, peeled, and deveined shrimp. Add to a mixing bowl, and pat them dry with a paper towel. . 2.In a smaller bowl, mix together 4 tablespoons olive oil, 1 tbsp tomato paste, the zest of half a lemon, the juice of 1/2 large lemon, 1 tbsp fresh oregano, dill, or parsley, 2 thinly sliced garlic cloves, and a generous pinch of salt. Mix well. Then add to the shrimp and mix well, ensuring the shrimp is evenly coated with the mixture. . 3.Bring a non toxic non stick pan to medium heat, add the shrimp and cook for 60-90 seconds on first side, flip, and another 60-ish seconds on second side. You dont want to overcook shrimp as it becomes rubbery. . 4.For the yogurt sauce, mix together 1.5 cup plain yogurt, 1 finely diced Persian cucumber, 1 handful of fresh dill (about 3 tablespoons), 1 green chili or jalapeño pepper with most of the seeds removed, a couple squeezes of lemon juice, 1 tablespoon olive oil, and a pinch of salt and pepper. Mix well, then taste and adjust to your liking. . 5.Plate things up, and enjoy! I spread some of the yogurt sauce as the base, topped with shrimp, and topped it all with a dusting of Aleppo pepper and fresh dill - any fresh herb will do. . Again, you can enjoy this with rice, quinoa, or if you’re lowcarb, my high protein Kaizen rice. . ENJOY. . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyfoodshare #healthyrecipes #mediterraneanfood #mediterraneanrecipes #shrimprecipes

SHREDHAPPENS MIDDLE EASTERN BEEF AND RICE BOWL. Yes its lowcarb + high protein since i used my @Kaizen Food Company lowcarb rice! This is one incredible lineup flavors and one of the most delicious ways to get over 50g of protein in one meal. Best of all, this is amazing for meal prep - just store your beef, rice, and sauce separately and make lunch and dinner bowls as you like throughout the week! . Here is how I made it: . 1.Add 1lb beef and 1lb lamb to a bowl. You can use beeef if you like, but I like the flavor lamb provides. To add a ton more flavor add 1 grated (or processed) medium yellow onion, a couple pinches salt, pepper, 2 tbsp paprika, 1.5 tbsp oregano or thyme, 1 tsp cumin, 1/2 tsp powdered ginger, 1/4 to 1/2 tsp cinnamon, and 1/4 tsp cardamom. Mix really well, then ideally set it aside to marinate for 2-6 hours before cooking. . 2.When you’re ready to eat, bring a pan to medium heat. Add 1 tbsp avocado oil. Add the meat, and use a spatula to continuously break it apart while the meat cooks so you get minced meat. When its done, taste and adjust how you like with more salt or spices. . 3.For the sauce, I added 3/4 cup yogurt to a food processor with 3 tbsp mayo, the juice of 1 large lime, 1 tbsp garlic chili crunch (or salsa mocha), 1/2 tbsp onion powder, 1 handful of fresh cilantro, and a couple pinches of salt. . 4.Then get your veggies ready. I used a large handful of greens, some avocado, red radish, and fresh herbs, but you can use whatever you like. . 5.And finally, get your base ready. To keep this high protein + lowcarb, I used my Kaizen rice. It has 20 grams protein and 6 net carbs for a serving. Just cook according to directions. . 6.Then assemble and enjoy! I used a large base of greens and my Kaizen protein rice, added the minced cooked beef, added the avocado, cucumbers, radish, toasted pine nuts, and added some of the yogurt sauce. . ENJOY . . . #lowcarb #lowcarbrecipes #ketorecipes #healthyrecipes #keto #highprotein

#stitch with @ @Beth Wilkas Feraco #lowcarb #highprotein #lowcarbpasta #proteinpasta #kaizenpasta

MEDITERRANEAN ROASTED CARROTS This is one of of those dishes that will make you fall in love with eating your veggies. If you’re super lowcarb, feel free to use squash. And if you aren’t watching carbs too closely, this would be amazing with sweet potatoes, too. You can serve this as an appetizer, as a warm salad of sorts, or even devour it as a main. You do you. . Here is how I made it: . 1.Start by washing and peeling 6-8 medium carrots. Cut them into thirds, then cut those in half. Add to a bowl. . 2.Drizzle about 2 tbsp olive oil over the carrots. Season with a couple pinches salt, pepper, 1 tbsp paprika, 1/2 tbsp garlic powder, 1 tbsp thyme (or oregano), and 1 tsp cumin. Mix well. . 3.Lay the carrots out on a baking tray or dish, making sure they are not overly crowded. Optional: drizzle with a little more olive oil. . 4.Roast in the oven at 400F for 35-40 mins. Time carries by oven, so keep an eye on it. You can flip them at the end and roast the other side for another 5 mins. . 5.To make the yogurt feta sauce, grab a mixing bowl. Add 1 cup thick plain yogurt, crumble about 1.5 to 2 ounces feta, drizzle with 1 tbsp olive oil, add 1 tsp Aleppo pepper, and season with salt. Mix, taste, and adjust. . 6.Spread the sauce on the bottom of a serving plate. Top with carrots, and top with 1/2 cubed avocado, a handful of finely chopped pistachios, 2 tbsp fresh finely chopped parsley, 1 tbsp fresh finely chopped mint, some Aleppo pepper flakes, feta crumbles, then squeeze some lime juice. . My toppings are what worked well for me, but feel free to experiment and see what you like! . If you make it, be sure to tag me on SHREDHAPPENS! . ENJOY! . . . . #lowcarb #lowcarbrecipes #healthyrecipes #feta #roastedveggies #salad #saladrecipes #healthyfoodshare #goodmoodfood

SPICY AVOCADO PISTACHIO SALSA . Looking for an easy + delicious game day idea?? If you’re a guac lover, this is a great way to switch things up.The flavors and textures in this are next level! If . Here is how I made it: . 1.Start by finely dicing 1 pint of cherry or grape tomatoes. I cut these in half, cut them in half again, and cut into thirds. The smaller, the better it’ll be. Add it to a large bowl. . 2.Add 2-3 cubed up avocados to the bowl. I kept things chunky for this,but you can use smaller cubes if you like. . 3.Finely dice 1/2 red onion, 2 jalapeños (deseed the peppers here if you want this less spicy), a large handful of cilantro, and add it all to the bowl. . 4.Top it with 1/2 cup of roasted pistachios (make sure they’re roasted, that’s key). . 5.Squeeze the juice of 1 large juicy lime, drizzle 2 tbsp GOOD olive oil, add a couple good pinches of salt, add fresh cracked pepper, some Chile lime seasoning, and give everything a really good mix. . 6.Taste and adjust as you wish with whatever you like. . 7.Plate up the salsa, and serve it with your favorite low carb crackers, low carb vessel, or chips of your choice! . If you make it, be sure to let me know on SHREDHAPPENS. . ENJOY!! . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #goodmoodfood #healthyfoodshare #guacamole #guac #appetizers

3 SECRETS for the juiciest chicken. . These are the secrets to the juiciest chicken breasts you’ve ever had: BAKING SODA, COOKING WITH LID ON, AND LETTING IT REST - these are practically dripping with juice and they’re so good . Ingredients 3 chicken breasts 1/2 teaspoon baking soda 1 teaspoon oregano 1 teaspoon garlic powder 1 teaspoon smoked paprika 2 tablespoons plain yogurt Juice of 1/2 lemon Salt & pepper to taste . Here is how I made it: 1.Add 3 chicken brsts to a bowl and season with a generous pinch of salt and black pepper, 1 teaspoon of oregano, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and 1/2 teaspoon of baking soda to soften up the fibers. Add 2 tablespoons of plain yogurt, the juice of half a lemon, and mix very well. . 2.Let chicken marinate for 30 minutes (outside of the fridge). By not using cold chicken, it help cook the chicken evenly. . 3.Bring a pan to medium heat. Once hot, place the marinated chicken in the pan. Cover the pan with a lid and cook for 3 minutes. This method will trap the moisture, making the chicken juicier. . 4.After 3 minutes, flip the chicken. Cover again, reduce heat to MEDIUM-LOW, and let them cook for another 7-8 minutes. If you used cold chicken, or if your pan wasn’t hot enough, or if your chicken was too thick, this may require more time (and not be juicy, so follow the directions and ultimately, the chicken is done when its internal temperature reaches 165°F). . 5. Once cooked, remove the chicken from the pan and place on a cutting board or a plate. Let rest for 5 minutes. Resting allows the juices to redistribute throughout the chicken, making it more tender and juicy.   6.After resting, slice the chicken breasts against the grain and serve. They should be exceptionally juicy and flavorful! . You can serve this however way you wish – with your favorite veggies, salad, or with rice, quinoa, or if you’re lowcarb/keto my Kaizen lowcarb rice. . I usually do chicken thighs, but this is an amazing way to make regular chicken super moist! . ENJOY . . . . #CookingHacks #KitchenHacks #lowcarb #lowcarbrecipes #chickenrecipes #keto #ketorecipes #healthyrecipes #healthyfoodshare

LOWCARB SUSHI WRAPS . If you like sushi like me, these folded sushi wraps are SO easy and SO good. . I used salmon for mine - I actually loved this combination, so at a minimum try making this “salmon salad” if you want a quality protein option. For the rest of my fillings I used avocado, cucumber, carrots, and cream cheese but you can always use whatever you prefer. Some rice or cauliflower rice would of course, take these to the top! 🙌 . Here is how I made it: . 1.Grab 1lb leftover salmon, or just make some & let it cool (I seasoned mine with salt, pepper, garlic powder, and smoked paprika & airfried for 12 mins at 400F and let it cool). . 2.Add COOLED salmon to a small bowl with 1.5 tbsp mayo, 1 tsp sesame oil, 1 tbsp Tamari or soy sauce, 1 tbsp rice vinegar, the juice of 1/4 small lemon, a pinch of salt, & sesame seeds. Mix well, taste, and adjust as you like. . 3.Grab a flat sushi nori sheet. Grab scissors and cut halfway up the middle of the sheet to make 4 separate quadrants. . 4.Fill up each quadrant with your desired fillings. . 5.I used 2.5 tbsp of the salmon salad, added about 1/4 of an avocado, some carrot strips, 1 tbsp room temp cream cheese and Persian cucumber slices. . 6. To fold it up, start with the bottom left quadrant and fold up, then fold across, then fold down. . 7.Eat as is or dunk, dip, or spoon some sauce or soy sauce on top. I made a simple spicy sauce by mixing 2 tbsp mayo, juice of 1/2 lime, 1 tbsp sriracha, pinch of salt. . ENJOY! . . . . . #lowcarb #sushilovers #lowcarbrecipe #keto #ketorecipes #healthyrecipes #salmonrecipe #healthyfoodshare #whatsonmyplate #lowcarbrecipes

JUICY MIDDLE EASTERN KABOBS Follow ketorecipes for more easy, high protein, meiterrranean + middle eastern inspired recipes. These homemade kabobs are packed with an insane level of flavor and are SO easy you’ll love em. I used all ground beef here, but highly recommend using a mixture of ground beef or lamb if you want to add even more flavor. (About 50% ground beef, 50% ground lamb). Here is how I made it: 1.In a food processor, pulse together 1/2 medium yellow onion, 3-4 large cloves garlic, and a large handful of fresh parsley. Pulse well. 2.Add 1b of ground beef (or mixture of beef/lamb) to a large bowl. Top it with the marinate. Then add three pinches salt, 1tbsp thyme, 1/2 tsp turmeric, 1/2 tsp cumin, 1 to 1.5 tbsp sumac, 1/2 tbsp Aleppo pepper, and fresh cracked pepper. 3.Now, to make it super juicy, add 1/4 to 1/2 tsp baking soda and 1/4 cup bone broth. Mix it well, ensuring everything is mixed well. Cover and let it soak up the flavors for at least 30 mins, but ideally 2-4 hours. 4.When you are ready to eat, dip your fingers in a bit of water to make it easier, then use your hands to roll them into logs, patties, or whatever shape you prefer. You can grill these or if you dont have one, or pan fry them on medium heat till they develop a nice crust on all sides. Time depends on how thick/thin you make them, so just make them to your liking. 5.I plated these up and dusted with more sumac, fresh parsley, and served it with an easy labneh dip (or thick greek yogurt) that I mixed with lemon juice, salt, and topped with olive oil and Aleppo pepper. 6.I also added some simple pickled red onions I made by slicing 1 large red onion super fine. Add the onion to a bowl. Top with the juice of 1 large lemon, a couple pinches salt, and 2 tbsp sumac. Mix well, then let onions sit for 30 mins or so, stirring a few times during that time. You can eat these as is, in a bowl, or in wraps. If you’re lowcarb, you can also serve them with my Kaizen lowcarb rice! Find that at @kaizenfoodco + code SHREDHAPPENS saves you 20%. ENJOY!! #lowcarb #lowcarbrecipes #keto #ketorecipes #mediterraneanfood #middleeasternfood #healthyrecipes

LOWCARB SMASHBURGER . This is how to make the viral smashed burger but lowcarb and Mediterranean style! . Here is how I made it: . 1.Start with 1lb of ground beef and 1lb of ground lamb. Lamb adds a ton of flavor, so I highly recommend using a mix here, but you can use regular ground beef if you prefer. Add it to a large mixing bowl. . 2.To add even more flavor, lets process together 1/2 yellow onion, 1 shallot, 3-4 cloves garlic, and a handful of fresh parsley. Process it well in a small food processor until it becomes almost like a pulp. . 3.Add the pulp to the mixing bowl, add 3-4 pinches of salt, ground pepper, 1 tbsp dried mint, 1/2 tbsp oregano, and 1 tsp cayenne pepper. . 4.Mix this REALLY well, and ideally, you let it marinate for 4-8 hours. But if you want to make them right away, you can do that too. . 5.Form meat mixture into a small ball, put it on your favorite low carb tortilla, put a parchment paper on top and apply some weight on top. You want to have a thin layer of the meat covering the surface of the tortilla. I used my hands here to just make sure its all even. You can use a rolling pin or a bottle :) . 6.Add 1 tbsp oil or spray a pan with some cooking spray. Put the tortilla with the meat side down on medium-high heat for a couple minutes, pressing it down with a spatula. Make sure you keep the weight on it. Flip, tilt just a little bit to get rid of any excess moisture, then cook for a minute on the tortilla side down. . 7.Remove, then add your favorite toppings. I topped it with a garlicky herby sauce, some simple pickled red onions, cucumbers, tomato, and feta. . 8.For the garlicky herby sauce, I mixed together 2 tbsp thick plain greek yogurt, 1/2 tbsp mayo, 1 minced garlic, a pinch of salt and pepper, and 1/2 tsp oregano. . 9.For the onions I finely shredded a red onion, added 4-5 tbsp red wine vinegar, a couple pinches of salt, and 2 tbsp sumac. Mix it well, then let it sit for about 30-60 mins, mixing every few minutes. . ENJOY! . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyfoodshare #goodmoodfood #healthyrecipes #mediterraneanfood #middleeasternfood

MEDITERRANEAN SALAD Once you have one of my salads, you’ll immediately understand why I love making them. These are my most favorite recipes to make and I promise you and your dinner companions will love starting off a meal like this, or even eating a big bowl for your main course. This is one of the most perfect Mediterranean salad combinations - the flavors and textures are amazing, plus the dressing and feta just take it to the top! . Here is how I made it: . 1. For the base I used 1/2 head of small cauliflower that I turned into snowflakes in the food processor. This is key to make it super fine (you want it to be like snowflakes) so dont use bagged cauli. Add it to a bowl. . 2.To the bowl add 1/2 small purple cabbage, super finely diced. The goal is to get this super small. . 3. Finely dice 3 persian cucumbers and add it to the bowl with a bunch of fresh flat parsley super finely chopped, 1 large avocado cubed. . 4.To take this to the top, I added 1/3 cup toasted walnuts (pistachios or pine nuts are ok too), and topped it with 2-ish ounces crumbled feta. . 5. To make the dressing, grab a mason jar and add 1/4 cup of GOOD olive, the zest + juice of 1 large lemon (or 2 small lemons), 1 tbsp dijon mustard, 1 tsp aleppo pepper or chili flakes of choice, 1 tsp oregano or thyme, 1 tsp garlic powder, a couple pinches sea salt, fresh ground pepper. Close the lid and give it a good shakey shake. Give it a taste test and adjust to your liking. . 6.Pour dressing over salad, toss well, taste, and modify however way you want. . 7.This salad is best enjoyed served immediately. If prepping in advance, keep dressing separate. . If you make it, be sure to let me know what you think! . . . ENJOY! . . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #salad #saladrecipes #mediterraneanfood #mediterraneanrecipes #healthyrecipes #goodmoodfood

I wanted to take a moment to share this because I’m currently at the @natprodexpo and I’ll be meeting with Whole Foods Market later today. My wife, Madalina, and I brought Kaizen to life when we couldn’t find a pasta alternative that checked all the boxes during my 100lb weight loss journey. We wanted pasta that was low in carbs, high in protein, free from questionable ingredients, and most importantly, one that scratched the pasta itch! We developed @kaizenfoodco in our home kitchen, and 4 years later, it’s received incredible feedback from those seeking a healthier swap and those who love pasta but have dietary restrictions.  Having this small business has been an incredible journey, and we’re ready to take it one step further. I know there are so many others out there experiencing the same frustration with the pasta aisle that I once had! With any luck, Kaizen will soon be available in stores, offering a solution to countless others facing similar struggles. Thank you so much for following along here on ShredHappens. Your support truly means the world to me, and Kaizen wouldn’t be possible without you. If you’ve had the chance to experience Kaizen before, I’d greatly appreciate it if you could share your thoughts in a review.  As always, code SHREDHAPPENS saves you 20% on our site (link is in my bio). 🔥 Kaizen is also available right here on TikTok Shop! 🇨🇦 If you’re in Canada, you can find Kaizen on @naturamarket, @lowcarbcanada.ca, and @amazonca.  🇦🇺 If you’re in Australia or New Zealand, Kaizen’s available on @lowcarbemporium. 🌎 For the rest of the world, @iherb ships Kaizen internationally.  From the bottom of my heart, thank you.  -Arash #lowcarb #highprotein #keto #plantprotein #ketopasta #lowcarbpasta #proteinpasta #lupinpasta #kaizenpasta #healthyfoodshare #goodmoodfoods

Tired of the same old meal prep? 🥱😴 I got you covered with these protein-packed power bowls for quick and easy meals throughout the week. Each of these recipes are posted on my page. Which bowl are you going for?! Let me know in the comments. 1️⃣ Chipotle Chicken & Rice Bowl 2️⃣ Saucy Salmon Power Bowl 3️⃣ Healthy Hibachi Steak Bowl 4️⃣ Chicken Shawarma Power Bowl 5️⃣ Middle Eastern Chicken & Rice Bowl You can use any rice of your choice, but to keep these bowls macro-friendly, I used my @kaizenfoodco rice. Each serving of the rice has 6g net carbs and 20g protein on its own 💥💪 As always, code SHREDHAPPENS saves you 20% on the kaizen site. Link is in my bio 😊 Also available right here on TikTok shop. #healthyfoodshare #protein #proteinpasta #keto #lowcarbpasta #lowcarblifestyle #proteinrice #lowcarbrice #lowcarb

🎉BABY ICEBERG UNWICH . These little baby iceberg unwich are seriously so good… I could’ve easily eaten 3. . You can use whatever fillings you want, but this combination did not disappoint. . Pile it high with your favorite veggies and go double protein. . Here is how I made mine: . 1.Start with a baby iceberg lettuce. Wash and dry. Then cut in half. . 2.Spread your favorite condiments. I went with truffle mayo and dijon mustard - you can use what you like. . 3.Add your favorite protein - I went with some nitrate free calabrese and varzi. The varzi had a little spicy hot kick to It which was great. Again, use shredded protein of choice, tuna, or whatever you prefer. . 4.Top it with your favorite cheese. I went with Gruyère. . 5.Add some creamy avocado slices. . 6.Top with red onion and tomato slices. . 7.Then add some salt, fresh cracked pepper. . 8.Put the other half of the baby iceberg on, then cut in half. . Grab extra napkins, and devour. . What would you fill this with? . . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #goodmoodfood #healthyfoodshare #healthyrecipes #whatsonmyplate

Easy Meditteranean Roast Bowl . This is one of those easy mails you’ll have on repeat. It preps in just 10 minutes and goes in the oven all in one dish. It perfect for easy meals all week long whether you’re doing it on its own or with tacos, bowls, quesadilla, or salads. . A good sauce is super important, so I paired it uwith a delicious cucumber mint feta sauce thats listed below. Here is how to make it: . 0.Before we start, feel free to double or triple this recipe depending on your family and belly situation. . 1.Preheat your oven to 350F. . 2.Start with 2.5lbs of beef chuck roast and add it to an oven safe dish. You’ll want one with a lid so you can cover it for the first portion. If you dont have one, cover with tin foil. . 3.Season both sides of chuck roast with salt & fresh pepper. Season each side with 1/2tbsp smoked paprika, 1/2 tbsp onion powder, 1/2 tbsp oregano, and 1/2 tsp cumin. Rub it in well. . 4.Pour in 12-16oz of beef broth, add 6-8 whole cloves garlic, 1 red or yellow onion quartered, and 2 sprigs of fresh oregano for some flavor. . 5.Cover, then pop it in the oven at 350F for 2.5 to 3 hours. If yours is more than 2.5lb aim for about an hour per pound + 30 mins. So if its 3 lbs, 3.5 hrs, etc. . 6. After 3 hrs, remove the chuck roast from the oven, shred using two forks, mix well with the drippings, then put back in the oven at 375F for 45 mins to 1 hour. Shred again when you remove from the oven. You can taste and adjust this at this point. . 7.To make the cucumber feta yogurt sauce, in a small food processor add 3 heaping tablespoons yogurt, 1 oz feta cheese, 2 small garlic coves, 1 handful mint, a pinch of salt and pepper. Give it a taste and adjust as you’d like, then fold in 1/2 to 1 finely diced or shredded Persian cucumber. . 8.Plate this up however way you want! I used cauli rice (Kaizen lowcarb rice would be amazing here, too!), added the beef, added the sauce, and added cucumber, tomato, fresh mint, and topped it all with sumac. . ENJOY. . . . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #healthyrecipes #mediterraneanfood #middleeasternfood #goodmoodfood

💥CRISPY ACORN SQUASH FRIES . If you love fries like me, you’ve gotta try these crispy acorn squash fries. I dipped them in a garlicky aioli and they are so good!! . Here’s how to make them: 1.We’ll start by cutting an acorn squash down the middle, remove the insides, then cut them into fry shapes. . 2.In a bowl mix together 2-3 tbsp avocado oil, salt, pepper, 1/2 tbsp smoked paprika, 1/2 tbsp oregano, and 1/2 tbsp onion powder. Toss in the squash, and mix well. . 3.Finely shred 2-3 ounces of pecorino and Parmesan cheese. . 4.Coat the acorn squash with pecorino cheese on both sides. . 5.Lay them out on a baking sheet and bake at 425F for 20 minutes, remove, flip, put it back in for another minute or two. 6.Make the easy sauce by mixing 2 tbsp mayo, 2 tbsp thick Greek yogurt, the zest of a full lemon, juice of half a small lemon, 1 finely minced garlic clove, 1 tsp smoked paprika, and a couple pinches salt. Taste and adjust . ENJOY! . . . . #lowcarb #lowcarbrecipes #healthyrecipes #EasyRecipes #healthyfoodshare #goodmoodfood #whatsonmyplate #veggies