Cilantro Lime Chicken Salad

Cilantro Lime Chicken Salad served in a grey bowl

Cilantro Lime Chicken Salad is bright, fresh and bursting with flavor. In keeping with the summer theme, we love adding some mango salsa too!

If you love salad meals, check out our hearty orzo pasta salad, chinese chicken salad, southwest chickpea salad, tabouli salad, broccoli ramen salad.

Cilantro Lime Chicken Salad served in a grey bowl

Cilantro Lime Chicken Salad

As far as salads go, it’s really important for me that it’s full of flavour. I’m not a fan of bland, wimpy salads at all. I’d rather not eat them. They should also be hearty and filling if I want to have them as a meal.

And this Cilantro Lime Chicken Salad ticks both those boxes. Its bursting with fresh, bright flavours and is a super hearty salad. I know. Because I’ve been eating this all week. I’ve combined all the summer flavours – cilantro, lime, mangoes, spicy jalapenos, grilled bell peppers and onions and a lot of crunch from romaine lettuce.

Trust me when I say, this salad will be the first thing to go on the dinner table. It’s also amazing for grilling while you enjoy the summer sun.

Cilantro Lime Flavours

We are really infusing the salas with the flavours from cilantro and lime. We start by making a marinade that will also double up as a dressing later. So we divide it into half and use part marinade and part as dressing. It’s made of olive oil, apple cider vinegar, honey, cilantro, lime juice, lime zest, cumin, paprika and salt. You can’t go wrong with these flavours.

While the chicken is marinating, you can prep your other ingredients. Wash and dry the lettuce. A salad spinner will come really handy for that. And toss together a quick Mango salsa that’s a must when you are tossing together this salad. Mango salsa adds that perfect sweet spicy balance to this salad.

Mango salsa in a bowl

Mango Salsa

For the mango salsa, you’ll need chopped ripe mangoes, jalapeno, red onions, red bell peppers, mint, cumin, lime juice and salt. It’s so good you’ll be eating it all by itself! But save some for the salad – it really works!

Lets just say, this salad will convert you and you’ll be making it all summer long. It’s so refreshing, and amazing if served cold. You can also combine it with some quinoa or farro if you want to add some grains to your salad but I love it as is.

Closeup of cilantro lime chicken in the salad

More Chicken Salads

Cilantro Lime Chicken Salad served in a grey bowl
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Cilantro Lime Chicken Salad

Bright, fresh, this Cilantro Lime Chicken Salad is bursting with flavour
Course Salad
Cuisine Tex Mex
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 464kcal
Author Richa Gupta

Ingredients

Marinade cum Dressing

  • 1/2 cup Olive Oil
  • 3 tablespoons Apple Cider Vinegar
  • 1 tablespoon Honey
  • 1 tablespoon Lime Juice
  • 1/2 teaspoon Lime Zest
  • 3 Garlic Cloves minced
  • 2 tablespoons chopped Cilantro
  • 1 teaspoon ground Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Salt

For the Salad

  • 1 pound boneless, skinless Chicken Breasts
  • 2 heads Romaine Lettuce roughly chopped
  • 1 Red Bell Pepper cubed
  • 1 Red Onion sliced
  • 1 cup Mango Salsa (optional)

Instructions

  • Whisk together all the ingredients for marinade cum dressing. Marinate the chicken in half the dressing for 10 minutes, reserving the rest for the salad.
  • Heat a grill pan and place the chicken breasts on it. Cook on each side for 4-5 minutes. Let the chicken rest for 10 minutes and then slice.
  • In the same grill pan, add the red bell peppers and onions along with a tablespoon of the dressing and grill on high heat till lightly charred. Remove and set aside.
  • To assemble the salad, place roughly torn romaine lettuce at the bottom of the bowl. Place red bell peppers, onions, chicken and mango salsa (if using) on top. Drizzle with the remaining dressing. Toss and enjoy!

Nutrition

Calories: 464kcal | Carbohydrates: 20g | Protein: 29g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 743mg | Potassium: 1316mg | Fiber: 8g | Sugar: 11g | Vitamin A: 28488IU | Vitamin C: 55mg | Calcium: 120mg | Iron: 4mg

 

Avocado Egg Salad

Avocado egg salad is a twist on egg salad adding in the avocado for the color and delicious flavor! Add this to any sandwich or eat it straight from the bowl, it will be a new favorite!

You loved this Egg Salad recipe so much it is even better when you add an avocado! This combination is a perfect mix together!

Avocado egg salad on a sandwich on a plate.

Avocado Egg Salad

This is a light and tasty egg salad that has one extra special ingredient! An avocado! It may sound different but it is so tasty and good. Still having that rich, thick texture and intense flavor adds to this salad or sandwich combo. So easy to mix together and add it to any kind of bread or toast. Simple ingredients for a simple recipe!

You will be making this recipe over and over again. The ingredients are simple to mix together and makes a creamy deliciousness! When making this salad you may think of celebrations and this is perfect for those special occasions or when needing to feed a crowd. The colors are soft and subtle ready for spring time. Light and tasty to bring on the warmer weather and fun days ahead with this simple to make avocado egg salad recipe.

Easy Avocado Egg Salad Ingredients:

  • Eggs: Boil eggs ahead of time and peel to add into the bowl.
  • Avocado: Slice and mash into the egg mixture.
  • Mayonnaise: Adds the creamy texture and flavor.
  • Dill: Minced
  • Chives: Have an onion flavoring with a hint of garlic flavoring in the chives.
  • Dijon Mustard: An intense flavoring of mustard with a sweet twist.
  • Salt and Pepper: Just a pinch for taste!

How to Make Avocado Egg Salad:

  1. Boil Eggs: Add the eggs to a saucepan and fill with cold water.   Bring water to a boil and immediately remove from heat.  Cover and let the eggs stand for 10-12 minutes.  Take the eggs out of the water and let cool.
  2. Mix together salad: Peel and chop the eggs and add them to a medium sized bowl.  Add avocado, mayonnaise, dill, chives, Dijon mustard, salt and pepper.  Mix well and mash avocado as you mix.  Spread on bread or use with your favorite crackers.

The ingredients to make avocado egg salad in a glass mixing bowl.

How to Hard Boil Eggs?

Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover with a lid and bring water to a boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 – 7 minutes over medium-high heat for perfect hard-boiled eggs.

Avocado egg salad mixed together.

Tips for Making the Best Avocado Egg Salad:

  • Hard boil eggs: It is best to hard boil your eggs ahead of time. Try not to overcook the boiled eggs in the process.
  • Mashing avocados: Chunky avocados are better than a creamy avocado in this salad. Avocados are naturally creamy. The softer they are mashed and mixed together the better the salad will be.
  • Fresh Herbs: I personally prefer fresh herbs for this recipe. It seems to blend better and have that strong flavor that adds more to the salad.
  • Mayonnaise: If you need to substitute it for greek yogurt for an even lighter texture, that will alter the taste but will have the consistency needed.

Avocado egg salad mixed together in a gray bowl with a spoon inside of it.

How To Store It?

Store in an airtight container in the for 3 to 5 days long in the refrigerator. If you are enjoying a gathering and have the salad at room temperature it is best to store it after 1 to 2 hours or it is recommended to discard.

Avocado egg salad on a sandwich with Brussel sprouts.

Here are More Salad Sandwiches!

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Avocado Egg Salad

Avocado egg salad is a twist on egg salad adding in the avocado for the color and delicious flavor! Add this to any sandwich or eat it straight from the bowl, it will be a new favorite!
Course Main Course, Salad
Cuisine American
Keyword avocado egg salad, avocado egg salad recipe, egg salad recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 Sandwiches
Calories 205kcal
Author Alyssa Rivers

Ingredients

  • 8 large eggs
  • 1 large avocado
  • 1/4 cup mayonnaise
  • 1/4 cup dill minced
  • 2 tbsp chives minced
  • 2 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
  • Peel and chop the eggs and add them to a medium sized bowl. Add avocado, mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well and mash avocado as you mix. Spread on bread or use with your favorite crackers.

Nutrition

Calories: 205kcal | Carbohydrates: 4g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 222mg | Sodium: 395mg | Potassium: 250mg | Fiber: 2g | Sugar: 1g | Vitamin A: 366IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg

Classic Shrimp Scampi

shrimp scampi recipe

Classic Shrimp Scampi is a delicious recipe of pan-cooked shrimp drenched in decadent garlic butter and lemon sauce. This simple shrimp dish is made in minutes and is best served over pasta or with crusty bread for dipping.

If you love shrimp dishes then try this shrimp cocktail or this brown butter spicy garlic shrimp. Another popular shrimp recipe is this cajun popcorn shrimp.

shrimp scampi recipe

Best Shrimp Scampi Recipe

Classic Shrimp Scampi is one of those recipes you can easily prepare to impress your guests or serve as a simple, but elegant meal. It only takes about 10 minutes to make from start to finish, however, marinating the shrimp before cooking them is key. If you have the time let the uncooked shrimp sit in the garlic and olive oil marinated for 30 minutes.

This classic dish is most commonly served over a bed of spaghetti noodles however, you can just as easily pair this shrimp with rice pilaf or any other kind of vegetable. One step to not forget though is grabbing a large loaf of crusty bread to mop up the delicious scampi sauce with.

What is Shrimp Scampi

This delicious and simple recipe acquires its name from the sauce the shrimp is drenched in, called scampi. Scampi sauce consists of lemon, butter, garlic, and a dry white wine or broth. This flavorful mixture is perfect for dipping crusty bread into it or tossing it with cooked spaghetti noodles.

shrimp in garlic and oil sauce

Shrimp Scampi without Wine

The wine in this recipe isn’t necessary, though it’s part of the classic recipe, it can be swapped out. Any type of broth, especially chicken broth, will nicely take the place of the dry white wine. To change this ingredient remove the 1/4 cup of white wine and add 1/4 cup of broth.

scampi sauce cooking on stove

How Long to Cook Shrimp

The shrimp in this recipe should be just cooked, which means they’re slightly pink on the outside and white on the inside. An easy trick, though it causes the recipe to take a little longer is to line the shrimp in a large skillet. Wait for almost 1 minute from the time you placed the first shrimp down and then start back at the beginning and flip them to the other side. Again, wait for 1 minute from the time you flipped the first shrimp before removing them from the skillet.

You can just as easily place all the uncooked shrimp into a large skillet. Then toss them until they’ve reached proper doneness. Make sure to watch them closely as the outer layer turns pink and the shrink slightly in size. Then you’ll know they’re done.

shrimp on blue and white plate

More Delicious Shrimp Recipes:

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Classic Shrimp Scampi

Classic Shrimp Scampi is a delicious recipe of pan-cooked shrimp drenched in decadent garlic butter and lemon sauce. This simple shrimp dish is made in minutes and is best served over pasta or with crusty bread for dipping.
Course Main Course
Cuisine American
Keyword shrimp scampi
Prep Time 5 minutes
Cook Time 10 minutes
Marinating Time (optional) 30 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 443kcal
Author Aimee Mars

Ingredients

  • 5 Garlic Cloves
  • 1 teaspoon Salt
  • 3 tablespoons Olive Oil
  • 1 lb Large Shrimp peeled and deveined
  • 1/4 teaspoon Red Pepper Flakes optional
  • 1/2 cup Dry White Wine or Chicken Broth
  • 2 tablespoons Lemon Juice
  • 1/2 cup Butter
  • 1/4 cup Parsley chopped

Instructions

  • Thinly slice 2 of the garlic cloves and set aside. Mince the remaining 3 cloves into a large bowl and whisk with salt and 1 tablespoon of the olive oil. Add the shrimp to the bowl and gently toss to coat. Let chill for 30 minutes in the refrigerator before cooking.
  • Heat the remaining 2 tablespoons of oil in a large, preferably flat bottomed, skillet over medium heat. Carefully cook the shrimp until it becomes pink in the middle, about 1 minute per side. Use a slotted spoon to transfer the shrimp to a serving plate. Leave as much oil in the pan as possible.
  • Place the sliced garlic and red pepper flakes into the skillet and let cook until just fragrant. Add the wine (or broth) and lemon juice and cook, stirring occasionally until the liquid has reduced by half, about 2 minutes. Add the butter and cook until melted and the sauce thickens, about 5 more minutes. Pour over the shrimp.

Nutrition

Serving: 1cup | Calories: 443kcal | Carbohydrates: 3g | Protein: 24g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 347mg | Sodium: 1672mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1062IU | Vitamin C: 14mg | Calcium: 186mg | Iron: 3mg

Cabbage Soup – 30 minutes, start to finish!

Quick Cabbage Soup makes a comeback in this amazingly healthy recipe. Not only is this cabbage soup tasty and easy to make, but full of flavor, loaded with veggies and some tomatoes to give it some zest!

Close up of Cabbage Soup in a serving spoon.

Different from “cabbage roll soup,” this recipe skips the meat and rice making it lean and healthy! It is chock full of veggies easy to prep and cook! Pair it with these famous cheesy garlic breadsticks and a creamy cucumber salad.

How To Make Cabbage Soup

  1. Saute onion in olive oil (or bacon grease if you have it.) Add cabbage and saute.
  2. Add the rest of the ingredients and bring to a boil. Lower heat and simmer.
  3. Remove the bay leaf and adjust seasonings with salt and pepper before serving.

Try a dollop of sour cream on top of each serving!

Overhead image of ingredients for Cabbage Soup.

Variations

This is a great base recipe and perfect for additions from lean meats to rice or potatoes plus of course any kind of veggie!

What To Add To Cabbage Soup

So many things can be added, and it’s simple to keep it on the vegetarian side if desired!

  • Diced potatoes, carrot coins or small florets of broccoli or cauliflower add a healthy punch of vitamins.
  • To make it into a meal with some mini meatballs, a ham-hock or some ground beef!
  • Add starches such as couscous, rice, quinoa or pasta!

Can You Freeze Cabbage Soup?

Most non-dairy based soups and stews can be frozen and this quick cabbage soup is no different.

To freeze, once cooled ladle it into zippered bags or an airtight freezer container and label with the date. It will stay fresh in the freezer for about two months. (Keeping it longer may make it lose flavor.)

To thaw, let it come to room temp and reheat in the microwave or in a pot on the stovetop.  Add some extra diced tomatoes for color, or reinvent it entirely and add some drained canned corn or some diced bell peppers or green beans. Let your imagination run wild!

Image of Cabbage Soup in a bowl with another bowl in background.

Tasty Cabbage Recipes

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Quick Cabbage Soup

This healthy soup is so easy to make and freezes well for quick lunch or dinners!
Course Soup
Cuisine American
Keyword cabbage soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Calories 467
Author Holly Nilsson

Ingredients

  • 1/2 onion diced
  • 2 teaspoons olive oil
  • 6 cups cabbage diced 1/2"
  • 1 carrot shredded
  • 14 oz diced tomatoes with juice
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1 tablespoon tomato paste
  • 6 cups beef or chicken broth
  • 1 tablespoon parsley fresh

Instructions

  • Cook onion in olive oil until tender, 3-4 minutes.
  • While onion is cooking, dice cabbage. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.
  • While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.
  • Discard bay leaf, season with salt & pepper to taste and serve.

Nutrition

Calories: 467 | Carbohydrates: 7g | Protein: 30g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 149mg | Potassium: 693mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1456IU | Vitamin C: 26mg | Calcium: 75mg | Iron: 4mg

 

A serving of quick cabbage soup.

Top image - Cabbage soup ingredients in a pot. Bottom image - a serving of cabbage soup.
A serving of cabbage soup.

Buffalo Cauliflower

Buffalo Cauliflower takes all your favorite things about buffalo chicken wings – the crispy exterior, soft interior, and tangy, spicy buffalo taste – and turns them into a healthier option you don’t have to feel guilty about eating. Super easy and so good!

If you’re in love with all things buffalo, don’t forget to check out this Buffalo Chicken Dip, these Stick Honey Buffalo Wings, or these easy Buffalo Chicken Pinwheels.

Buffalo Cauliflower

I was never a buffalo chicken fan until met my husband. I sort of stuck my nose up at the thought, and when he made me try them for the first time I was hooked. The only thing I don’t like about them? The fact that they’re not exactly the healthiest for you. I’ve made various lighter versions of buffalo chicken, but today’s Buffalo Cauliflower really takes the cake!

This has all of my favorite aspects of a buffalo chicken wing – the tangy, spicy buffalo sauce and the ultra-crispy exterior — but transforms it into vegetable form.

Buffalo cauliflower is a great way to get your veggies in while still feeling like you’re indulging. And if you serve buffalo cauliflower with carrots and celery, well now you’ve really upped your veggie game.

Ingredients in Buffalo Cauliflower

Cauliflower. Of course, buffalo cauliflower starts with cauliflower. You can either buy a whole head of cauliflower and break it up yourself, or buy pre-packaged cauliflower florets. A 12-ounce package should do.

Flour. To mimic the crispy exterior of buffalo chicken wings, you want to coat the cauliflower in a batter of sorts. You could go about it a few different ways, but I like to dredge the cauliflower in a wet batter that’s flour-based and then coat the cauliflower in breadcrumbs.

Spices. I used the same spice blend I use with my classic buffalo chicken wings. It’s a combination of paprika, salt, black pepper, garlic powder, onion powder and onion powder.

Milk. This is part of the wet base of the batter. Use any kind of milk you have on hand.

Water. The second part of the wet base. I find using all milk can be a bit heavy, so water is used to thin it out a little.

Panko breadcrumbs. Panko breadcrumbs are essential to achieving a super crispy exterior. They’re light, airy, and irresistibly crispy,

The sauce

Hot sauce. Frank’s hot sauce is something I never stray from. It has the perfect balance of tangy, salty, and spicy. It’s perfect.

Lemon juice. Lemon juice adds a little bit of acid and citrusy flavor I love. Don’t leave it out!

Butter. A little bit of butter goes a long way in achieving a velvety sauce.

How to make Buffalo Cauliflower

Making buffalo cauliflower takes a few steps, but they’re all very quick and easy. Here’s how it goes:

Make the batter. Add the flour and spices to a medium bowl. Slowly whisk in milk and water. Season to taste with salt and pepper.

Dredge the cauliflower. Working in batches use tongs to coat the cauliflower in the batter. Use a slotted spoon to drain any excess batter from the cauliflower. Transfer the cauliflower to a large zip lock bag filled with the panko breadcrumbs.

Coat the cauliflower in breadcrumbs. After adding the cauliflower to the ziplock bag, close it and shake until the florets are evenly coated. Use the tongs to transfer the cauliflower to a large baking sheet. Repeat the previous steps until all cauliflower are coated.

Bake. Place in the oven and bake at 425-degrees until the buffalo cauliflower is golden brown and crispy, about 25-30 minutes.

Toss in sauce. While the buffalo cauliflower bake, make the sauce. Use the same bowl (washed) used to toss the cauliflower in to make the sauce. Add hot sauce, butter, and lemon juice to the bowl. Place in the microwave for 30-second increments until butter is melted. Whisk and set aside.

Once the cauliflower is crispy, add to the bowl with the sauce. Gently toss the cauliflower in sauce and transfer to a platter. Serve with your favorite crudités and dips.

 

Can I make Buffalo Cauliflower in advance?

Unfortunately no. Buffalo cauliflower is best served right away.The crispy exterior will lose it’s crunch if you make it too far in advance. You can, however, prep the batter and sauce before to make the process super quick and easy,.

Do I need to use panko breadcrumbs?

Yes! Panko is what make this baked buffalo cauliflower so crispy!

Substitutions and Tips and Tricks for Recipe Success

  • Our favorite hot sauce is Frank’s, but use whatever your favorite is.
  • Be sure to line your baking sheet with foil so the buffalo cauliflower gets nice and crispy.
  • If the buffalo cauliflower gets too brown, flip halfway through cooking

What to serve with Buffalo Cauliflower

Buffalo Cauliflower

Buffalo Cauliflower takes all your favorite things about buffalo chicken wings – the crispy exterior, soft interior, and tangy, spicy buffalo taste – and turns them into a healthier option you don't have to feel guilty about eating. Super easy and so good!

  • 1 medium head cauliflower, cut into florets
  • 1/2 cup flour
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1 cup water
  • 1/2 cup milk
  • 1 cup panko bread crumbs
  • 1/2 lemon, juiced
  • 1 tbsp butter
  • 1/2 cup hot sauce
  1. Preheat oven to 425 degrees. Line a large baking sheet with foil. 

  2. Whisk flour and spices together in a large bowl. Slowly whisk in water and milk. Add panko breadcrumbs to a large zip lock baggie. 

  3. Working in batches, toss the cauliflower with the batter. Don't overcrowd. I did this in about four bathes. Use a slotted spoon to let all the excess batter drip off. Transfer to the baggie with the panko. Seal and shake until cauliflower are coated. Transfer to the prepared baking sheet. Repeat with remaining cauliflower. 

  4. Bake in the oven until crispy and golden brown, about 25 minutes. 

  5. While the cauliflower cooks, add the hot sauce, lemon juice, and butter to a medium bowl. ( I use the same bowl from earlier, just washed out.) Microwave in 30-second increments until the butter is melted. Whisk to combine. 

  6. When the cauliflower is brown and crispy, transfer to the sauce. Toss until coated. Serve immediately. 

Easy Keto Pancakes

Sweet, fluffy, and keto-friendly! These delicious Easy Keto Pancakes are a simple and healthy brunch option for when your craving a carb-filled breakfast but don’t want to mess up your macros.

If you’re looking for more delicious keto recipes then be sure to try this homemade keto ice cream or this keto pizza.

Keto pancakes stacked on top of each other with fresh fruit and whipping cream on top.

Easy Keto Pancakes

I was hesitant at first when everyone around me started eating a keto-friendly diet, but then when I saw how great they felt and that they weren’t starving themselves I became interested. One of my biggest hesitations towards a low-carb lifestyle is that I thought I’d have to give up some of my favorite foods such as pancakes. I now know pancakes, as well as many other carb-laden foods, can also be made keto-friendly. These Easy Keto Pancakes are so light and fluffy with a hint of sweetness I actually prefer them to the old-fashioned pancake version.

The slightly sweet flavor allows you to skip the syrup and enjoy them just as they are or with a nut-butter spread on top. I’ve shown them here dripping in syrup and with berries, but these toppings aren’t a necessity.

Mixing the keto pancake recipe together in a large bowl with fresh blackberries, blueberries and raspberries in separate bowls around the outside.

How to Make Keto Pancakes

These are some of the easiest pancakes to prepare. They take no time at all to whip up. Not only do they taste like old-fashioned pancakes, but they come together like them too.

  • Start by mixing all the dry ingredients together in a large bowl.
  • Then in a separate smaller bowl whisk the eggs, milk, oil, and vanilla extract together until smooth. Pour those ingredients into the dry and whisk again until mostly smooth. Some lumps are okay.
  • Preheat your pan on the store over medium heat. Spray with cooking oil.
  • Using a 1/4 sized measuring cup scoop out the batter and place it into the pan and let it cook until it begins to bubble. Then flip it over and cook on the other side.

PRO TIP: If you’d like to make a smaller batch you can simply cut all the ingredients in half for a smaller amount.

Keto pancake cooking on a skillet over the gas stove top.

How to Store Keto Pancakes

Once you make a batch of these delicious pancakes, they can easily be stored for later. Place them in an air-tight container in the fridge for up to a week. This is a great way to meal plan for a yummy breakfast treat during the week.

Can You Freeze these Pancakes

These keto pancakes are a delicious way to meal prep or store for later use. They freeze very well and can be kept in the freezer for up to 2 weeks.

Keto pancakes stacked together with fresh fruit and whipped topping on top.

More Pancake Recipes

Easy Keto Pancakes

Sweet, fluffy, and keto-friendly! These delicious Easy Keto Pancakes are a simple and healthy brunch option for when your craving a carb-filled breakfast but don't want to mess up your macros.

  • 2 cups Almond Flour
  • 1/2 cup Coconut Flour
  • 2 tablespoons Stevia
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 5 large Eggs
  • 2/3 cup Almond Milk (and non-dairy and low-cab milk will work)
  • 1/2 cup Oil
  • 2 teaspoons Vanilla Extract
  1. In a large mixing bowl, whisk the almond flour, coconut flour, stevia, baking powder, and salt together and set aside.

  2. Using a smaller bowl beat the eggs, almond milk, oil, and vanilla extract together until smooth. Pour the wet ingredients into the dry and continue to whisk them until slightly smooth (some lumps are okay).

  3. Warm a large pan with a flat bottom on the stove over medium heat. Using a 1/4 cup measuring cup or a ladle spoon the batter out into the pan. Once the batter begins to bubble and firm flip the pancake and allow it to cook on the other side. Repeat with the rest of the batter.

Brown Butter Lemon Salmon

Brown Butter Lemon Salmon is a freshly seared salmon sautéed in olive oil, infused with a brown butter glaze with fresh parsley, thyme and rosemary herbs with a squeeze of fresh lemon juice. This is the perfect balance of a light and tasty family meal!

Salmon is quick and easy to make that is insanely delicious! If you love all the flavor of salmon try this Walnut Crusted Maple Salmon, Honey Garlic Dijon Broiled Salmon (15 Minutes!) or Baked Sesame Teriyaki Salmon.

Brown butter lemon salmon with a spoon drizzling brown butter glaze over top of the salmon.

Brown Butter Lemon Salmon

Salmon is by far one of my most favorite meals!

It is simple to make, tastes out of this world and is light and flavorful.

This brown butter lemon salmon is just that!

Light and flavorful in every bite, it comes together quickly and easily plus the flavoring is seriously the BEST!!

You can’t go wrong with this salmon.

The tender, juicy pieces of salmon falls apart and melts in your mouth with every bite.

Once you start eating there is no controlling you to hold back. It is SO good!

What you need to make Brown Butter Lemon Salmon:

These salmon fillets are perfect for already being portioned out for each person and easy to sauté.

A little bit of olive oil to coat the pan and some fresh herbs to enhance the salmon even more.

This brown butter lemon salmon turns out to be light and flaky with tender pieces of salmon meat.

It is one unforgettable taste that you will be craving every time you hear the word salmon.

  • Salmon: Fillets are best and cook perfectly in portions.
  • Olive Oil: It is best to cook in an oil to help from sticking to the pan.
  • Salt and Pepper: to taste!
  • Butter: Adds that rich brown butter flavoring.
  • Lemon: Juice from a half of a lemon.
  • Thyme, Parsley Rosemary: Chopped and has the perfect blend of herbs and flavor to add to this salmon.

How to make Brown Butter Lemon Salmon:

This just takes minutes to make and turns out AMAZING!

You will be surprised how quick, easy and painless this brown butter lemon salmon recipe is to make.

It is a tried and true favorite and will be easy to make on a busy weeknight.

  1. Sauté the salmon: In a large skillet add the olive oil and turn to medium high heat. Add the salmon skin side down and cook for 4-5 minutes. Flip to the other side and continue to cook for 4-5 minutes until the top has a golden brown crust and the salmon flakes easily. Remove and set aside on a plate.
  2. How to make the brown butter: Add the butter to the pan. Whisk until the butter starts to foam and turn brown. Add the lemon juice and fresh herbs. Return the salmon to the pan and serve.

How do you know when Salmon is done cooking?

Salmon is one of the easiest meats to cook.

It comes together quickly and easily with this walnut crusted maple salmon recipe.

Once you start to notice there is little juice around the salmon, that entails that the salmon is being cooked through.

Cook the salmon further only to get the degree of doneness that you desire.

Using a meat thermometer to measure the internal temperature can help during this process when cooking this walnut crusted maple salmon recipe.

When flakes separate easily but the salmon is translucent, its rare but edible. My favorite part!

Try not to overcook your salmon as it can become dry and tough to enjoy.

Keep in mind a thicker piece of salmon will take longer to bake compared to a thinner piece of salmon.

The FDA recommends an internal temperature of 145 degrees Fahrenheit to be enjoyed.

A 2 to 3 pound salmon filet will cook at:

  • 425 degrees Fahrenheit 7 to 10 minutes
  • 400 degrees Fahrenheit 12 to 15 minutes
  • 375 degrees Fahrenheit 16 to 20 minutes
  • 350 degrees Fahrenheit 21 to 24 minutes

The process of cooking the brown butter lemon salmon in a skillet

What to serve with Salmon:

Greens always seems to brighten up a plate of salmon.

I love a mixture of vegetable on my plate next to meat.

These vegetable, side salad, rice or even a side of bread complete this Walnut Crusted Maple Salmon.

Any of these side dishes will pairs well and adds so much more to this meal making it complete.

For a lighter side, this Walnut Crusted Maple Salmon has all the nutrients and tastiness you need.

Enjoying it as is, words just as great!

Tips for making Brown Butter Lemon Salmon:

  • How to know your salmon is cooked: The meat is cooked with the fat liquifies and runs out. Cook the salmon further only to get the degree of doneness that you desire. When flakes separate easily but the meat is translucent, its rare but edible.
  • Bake or broil: This is a toss up. I do love baking my salmon and love having that tender juiciness. Broiling a salmon brings out its natural oiliness. Also, it creates a great glaze on the crust.
  • Aluminum foil: this is a MUST to keep in all the juices and teriyaki sauce will soak in the salmon as it is baking. Plus an easier clean up for you!
  • Different types of fish: I recommend using fresh salmon but this sauce will work well on other types of fish such as swordfish, halibut, cod and trout.

Brown butter lemon salmon being sautéed by lemons and asparagus on the side.

How to store Salmon:

  • Making ahead: really the only thing you need for this recipe is the sauce and the salmon. You can make the sauce ahead of time and when ready warm up to drizzle over top of your salmon before baking it.
  • Refrigerating: when you have baked your salmon, let cool completely and add to an airtight container. Let rest in your refrigerator for 5 to 7 days.
  • Freezing: let your salmon cool completely before storing it in the freezer. Add it to a ziplock bag and remove all the air out of it. Then, place in the freezer for 1 month. When ready to reheat, you can thaw for 24 hours in the refrigerator or cook at 425 degrees Fahrenheit for 8 to 10 minutes or until it is warmed up.
  • Warming up: I prefer the oven to reheat my items but for meal planning the microwave is quicker and less hassle. Simply microwave for 1 to 2 minutes at a time not over heating it.

More Delicious Salmon Recipes to Try:

Brown butter lemon salmon on a plate with asparagus and lemon wedges.

Brown Butter Lemon Salmon

Brown Butter Lemon Salmon is a freshly seared salmon sautéed in olive oil, infused with a brown butter glaze with fresh parsley, thyme and rosemary herbs with a squeeze of fresh lemon juice. This is the perfect balance of a light and tasty family meal!

  • 2 pounds salmon
  • 1 Tablespoon olive oil
  • salt and pepper
  • 1/2 cup butter
  • Juice of half lemon
  • 1 tablespoon thyme
  • 1 tablespoon parsley (chopped)
  • 1 teaspoon rosemary (removed from stem and chopped)
  1. In a large skillet add the olive oil and turn to medium high heat. Add the salmon skin side down and cook for 4-5 minutes. Flip to the other side and continue to cook for 4-5 minutes until the top has a golden brown crust and the salmon flakes easily. Remove and set aside on a plate.
  2. Add the butter to the pan. Whisk until the butter starts to foam and turn brown. Add the lemon juice and fresh herbs. Return the salmon to the pan and serve.

Mexican Shrimp Skillet

Mexican Shrimp Skillet is full of thick, plump shrimp with black beans, golden yellow corn, ripe cherry tomatoes, chopped bell peppers, black olives mixed together in my famous taco seasoning all in sautéd in one pan. All under 20 minutes!

The perfect combination of shrimp and cajun seasoning! If you love the cajun shrimp flavors try this Cajun Shrimp and Sausage Vegetable Skillet, Creamy Shrimp Fajita Pasta Skillet or 20 Minute Skillet Blackened Shrimp Fajitas.

Mexican shrimp skillet in a skillet with a spoon.

Mexican Shrimp Skillet

There is color, there is flavor and it is tried and true Mexican flavor shrimp skillet!

Such a great one pan, easy weeknight meal that the family will love.

It is simple to make and comes together in less than 20 minutes!

This Mexican skillet has all the flavor added to it plus the bonus of including shrimp into the recipe.

One pan is just what you need to cook this skillet recipe. I love how easy and tasty this becomes!

What goes in a Mexican Shrimp Skillet:

Simple ingredients that don’t take long to prepare.

Chopping bell peppers and using a few canned ingredients makes this an easy dinner to make.

The cherry tomatoes brings out so much flavor and using my homemade taco seasoning just adds to the one pan skillet dinner.

All in all, you can’t go wrong with this main dish for your next family dinner!

  • Olive oil: helps brown the vegetables and shrimp.
  • Red and Green Bell Peppers: chopped and diced then sautéed until tender.
  • Shrimp: large peeled and deveined fresh shrimp.
  • Taco Seasoning: try The Best Homemade Taco Seasoning from my site.
  • Corn: can cooked.
  • Black Beans: drained and washed with cool water.
  • Cherry Tomatoes: washed and whole. 
  • Olives: chopped from a can.
  • Cilantro: when ready to serve, garnish over top. 

Red and green bell peppers chopped and diced sautéing in a skillet then adding in shrimp to sauté.

How to make Mexican Shrimp Skillet:

  1. Sauté bell peppers and shrimp: In a large skillet, add the olive oil and turn to medium high heat. Add the bell peppers and sauté until almost tender.
  2. Cook the shrimp: Add in the shrimp and cook until they are opaque and cooked through about 3-4 minutes.
  3. Mix together vegetables and seasoning: Add in the taco seasoning, corn, black beans, tomatoes, olives, and cilantro and mix until it is incorporated.

Tips for making Mexican Shrimp Skillet:

  • Should I use fresh or frozen shrimp? This will taste great with fresh or frozen shrimp. If you are using a frozen shrimp be sure to give them time to defrost before cooking them into the skillet.
  • How to defrost frozen shrimp quickly? Place shrimp in a colander and run cold water over the shrimp until they have thawed. Once thawed, pat this down completely making sure they are dry before cooking or place in the refrigerator over night or until thawed from the refrigerator.
  • Shrimp: Peeled and deveined is the best way to go. It is less hassle and they are already prepared for you! There are varying size shrimp to choose from. 21-30 size is the size you will want to choose.
  • Cooking shrimp: The shrimp will begin to curl as you are cooking. They will turn to a light pink color and cook quickly.
  • What to serve it with it: Mexican, white or brown rice is our favorite, cauliflower rice, coleslaw or quinoa or make a taco and wrap it in a tortilla or lettuce wraps.
  • How to make homemade taco seasoning? My recipe The Best Homemade Taco Seasoning has several seasonings that are a perfect match for this Mexican shrimp skillet. It is the best because of how flavorful it is. It can last in a sealed container for up to 3 months.

Add Toppings to this Mexican Shrimp Skillet:

You can’t go wrong with making this Mexican shrimp skillet recipe with all the extra toppings.

Turn this skillet into another amazing recipe with all the extra toppings to create a more flavorful dish.

These toppings are pre-made, pre-bought even or simple to cut and prepare for a quick alternative recipe.

Try all or a few of them the next time you  are this Mexican shrimp skillet!

  • Shredded Cheese 
  • Avocados sliced 
  • Sour Cream
  • Salsa
  • Greek Yogurt
  • Onions diced up
  • Guacamole 

Variations for making Mexican Shrimp Skillet:

  • Heat: If you love spicy things try adding in jalapeños, chili powder or red pepper flakes.
  • Protein: When you are not a fan of shrimp try using chicken, salmon or another type of fish and beef. Choosing other types of protein needs to be cooked more depending on the type of protein it is.
  • Citrus: Lime juice just adds that pop of flavor to cool down and twist the meal around a little bit.
  • Canned Food: Simplify your life and making this Mexican shrimp skillet. Any canned food is best when making this skillet recipe. ‘
  • Beans: Make this with pinto beans, white beans or even chickpeas.
  • Tomatoes: Fresh tomatoes are best but you can also use the diced tomatoes instead of the cherry tomatoes.
  • Vegetables: Add in extra vegetables like zucchini or squash, cauliflower, spinach or kale.

Mexican Shrimp Skillet with an up close photo with a spoon and shrimp on it.

Storing Mexican Shrimp Skillet:

  • Can you make this Mexican shrimp skillet ahead of time? Yes, this is a great meal plan or preparing for dinner. Simply make the Mexican Shrimp Skillet according to the directions. Once it is cooled down, store the leftovers in an airtight container for up to 3 days in the refrigerator.
  • Can you freeze Mexican shrimp skillet? Yes! This is a great make ahead freezer friendly dish. If you are planning on freezing this, it is best to do this without the shrimp. If you do have the shrimp in the skillet ahead of time. Separate the shrimp from the vegetable mixture and freeze in separate bags. When ready to warm up, thaw overnight in the refrigerator.
  • Warming up: When ready to warm up the Mexican shrimp, place in the microwave warming up slowly. Over the stovetop is also a great choice and stirring occasionally until it is warmed up thoroughly.

More Delicious Mexican Recipes:

Mexican shrimp skillet served on a plate.

Mexican Shrimp Skillet

Mexican Shrimp Skillet is full of thick, plump shrimp with black beans, golden yellow corn, ripe cherry tomatoes, chopped bell peppers, black olives mixed together in my famous taco seasoning all in sautéd in one pan. All under 20 minutes!

  • 1 Tablespoon olive oil
  • 1 red bell pepper (chopped)
  • 1 green bell pepper (chopped)
  • 1 pound large shrimp (peeled and deveined)
  • 1 recipe for Taco Seasoning
  • 1 15 ounces can corn
  • 1 15 ounces can black beans
  • 1 cup cherry tomatoes
  • 1/2 cup chopped olives
  • 1/4 cup cilantro (chopped)
  1. In a large skillet, add the olive oil and turn to medium high heat. Add the bell peppers and sauté until almost tender. Add in the shrimp and cook until they are opaque and cooked through about 3-4 minutes.
  2. Add in the taco seasoning, corn, black beans, tomatoes, olives, and cilantro and mix until it is incorporated.

Easy 5 minute Avocado Toast

Easy 5 Minute Avocado Toast is a toasted grain bread with ripe mashed avocados with variations of toppings to make each avocado toast unique and flavorful depending on the time of day.  Perfect for a quick breakfast, light lunch or snack!

Avocados are a healthy and delicious. If you love avocados like we do try this Avocado, Tomato and Cucumber Arugula Salad, Avocado Shrimp Ceviche or Avocado Chicken Salad.

Avocado toast made 6 different ways.

Avocado Toast

Avocado toast is an open faced sandwich or bread that is toasted just enough to be a crispy outside and golden brown inside.

Mashed or thinly sliced avocados are mixed with seasonings and layered on top of the toast.

Many variations can be made on top of the avocado toast.

Additional ingredients and toppings enhances the flavor over top of the toasted bread.

These additional flavors bring out the best in this avocado toast recipe.

When you are on the go or need a light and healthy snack these are quick and simple to make with all the flavor!

How to choose an Avocado:

It is best to use ripe avocados for this recipe.

If the avocados are still firm or hard to the touch, the avocado may not have the right flavoring or texture that tastes best.

Simply remove the pit by using a paring knife and twisting. The pit will easily turn and grip onto the knife while being removed.

Once the pit is removed, slice the avocado and carefully remove it from its outer shell.

Then thinly slice it or add it to a bowl to be mashed together.

What you need to make the Avocado Toast:

A thick and sturdy type of bread is best.

Whole grain is best for more nutrition and a healthier bread.

This will make your tastebuds go crazy!!

Golden toasted bread has a crisp texture with a creamy avocado is the perfect combination.

Top this with the everything bagel seasoning over top and you have the BEST avocado toast recipe!

  • Bread: whole grain is best
  • Avocados: soft and ripe, ready to be cut and sliced.
  • Lemon Juice: for zest and to keep the avocado green.
  • Red Onion: chopped and diced up.
  • Garlic Powder: for added flavoring.
  • Salt and Pepper: to taste!

Avocado toast being toasted then mixed together in a bowl and spread over top the toasted bread.

How to make Avocado Toast:

Mashed avocado has a more creamier and elegant spread over top compared to the sliced avocado.

Simply cut in half and remove the pit, then add your avocados to a bowl.

It is best to mash the avocados one at a time with a fork.

Be ready to overwhelm your tastebuds with this tried and true avocado toast!

  • Toast bread: Toast the slices of bread until golden.
  • Mix avocados base: In a medium sized mixing bowl, Add the avocados to the bowl and mash to desired consistency with a fork. Add in the lemon juice, red onion, garlic powder, and salt and pepper to taste.
  • Spread overtop of toast: Spread the avocado mixture on top of the toasted bread and top with your favorite garnishes.

Tips for making Avocado Toast:

  • Avocados: ripe avocados are best! This will ensure a softer mash as well as more flavorful avocado.
  • Serve Immediately: Once you have mixed the avocado, it is best to spread and enjoy right away. After time, the avocado will begin to turn a brown color.
  • Making it ahead of time: If you are in need of making your avocado mixture ahead of time, add in a very thin layer of lemon juice overtop to help slow down the browning process. When ready to serve, stir together the lemon juice and avocado mixture.
  • Doubler the recipe: Don’t be afraid to double this recipe when serving a group of people or having it for appetizers.
  • Add in Garlic: For more of a garlic flavor, rub a raw garlic clove that is peeled over top of each slice of toast before spreading the avocado mixture.

Avocado toast made three different ways with lemon wedges next to them.

Variations of Avocado Toast:

Mix and match your avocado toast just the way you love it!

It is perfect for making in the early mornings, a light lunch or a quick snack.

This avocado toast recipe is so simple to make and comes together in minutes!

  • Grains: The bread should be thick and crunchy once toasted. Sourdough, five grain bread, multigrain, rye or French bread works well.
  • Vegetables: Sliced tomatoes or cherry tomatoes, lettuce, reddish, cucumbers, sliced celery are crunchy and delicious.
  • Spice: Add a little hit with pico de Gallo, paprika, red pepper flakes, jalapeños or cayenne pepper to the avocado mixture.
  • Protein: Eggs, salmon, shrimp, ham, bacon or sliced meat taste great on top.
  • Cheese: Mozzarella balls or feta cheese are the perfect blend.
  • Leafy herbs: Fresh basil, cilantro, dill or parsley bring in more flavor.
  • Seasoning: Sprinkle everything bagel seasoning overtop for all the delicious seeds that add just the right flavoring.

More Tasty Avocado Recipes:

Avocado toast made with toasted bread, avocado mixture and tomato slices with everything bagel season.

Easy 5 Minute Avocado Toast

Easy 5 Minute Avocado Toast is a toasted grain bread with ripe mashed avocados with variations of toppings to make each avocado toast unique and flavorful depending on the time of day.  Perfect for a quick breakfast, light lunch or snack!

  • 4-6 slices bread
  • 2 ripe avocados
  • 1 Tablespoon lemon juice
  • 2 Tablespoons red onion (chopped)
  • 1/2 teaspoon garlic powder
  • salt and pepper
  1. Toast the slices of bread until golden. In a medium sized mixing bowl, Add the avocados to the bowl and mash to desired consistency with a fork. Add in the lemon juice, red onion, garlic powder, and salt and pepper to taste.
  2. Spread the avocado mixture on top of the toasted bread and top with your favorite garnishes.

 

Keto Pizza

Keto Pizza is an easy to make crispy pizza crust is low carb and perfect for a weeknight meal the whole family will love! 

This Keto Pizza is made using fathead dough, which means it’s low carb and perfect to help you stay on track of your goals! Not to mention it’s tasty! Serve this alongside of some Creamy Brussels sprouts, some Creamed Spinach, or some Creamy Cucumber Salad to complete a low carb meal. 

Keto Pizza

Keto Pizza

The crust to this Keto pizza is made from fathead dough. Which is a great low carb way to make pizza crust! It can also be used to make bagels, with the addition of baking powder. Bagels were the first things I ever made using fat head dough and they were SO good. So of course, using that dough to make pizza crust was up next! This recipe is quick and easy to make, which is perfect for a busy day, or weeknight meal. 

How to make Keto Pizza:

  1. Melt the mozzarella and cream cheese together. The easiest way is just to do this in the microwave, or you could set up a double boiler system on your stovetop. Don’t put it right into a saucepan on direct heat. 
  2. Add in the eggs, salt, and coconut flour. Stir it all together. The cheese should still be nice and warm through this step to help the dough mix together. 
  3. Place the pizza dough on a prepared baking sheet, and spread out with your fingers or use a rolling pin, to about 1/4 of an inch thick. 
  4. Bake the crust for 10 minutes. Remove from heat, add the pizza sauce and toppings of choice. 
  5. Bake for an additional 10 minutes. 

Keto pizza dough in a bowl.

Keto pizza dough in a bowl.

Some tips for making this Keto pizza crust:

  • Use pre-shredded part skim mozzarella cheese. If you use fresh mozzarella it will have too much liquid when you heat it up and the dough won’t come together. 
  • If the dough is too sticky to work with, put a little bit of oil on your hands while you work with it. 
  • You can substitute almond flour for the coconut flour in this recipe. 
  • Knead the dough with a stand mixer, food processor or your hands. I find that the hands is the easiest method, you can squeeze and knead the dough together. 

Low Carb Topping Ideas:

Keep in mind the toppings! Since we’re making a low carb pizza crust, you also want to keep the toppings low carb. Here’s some fun ideas for you to switch things up! 

  • Buffalo Chicken: Chopped grilled chicken, crumbled blue cheese, red onion, buffalo sauce.
  • Chicken Alfredo: Alfredo sauce, chopped chicken, parmesan cheese, fresh herbs
  • Meat Lovers: sausage, pepperoni, sliced ham
  • Veggie Lovers: zucchini, tomato, bell pepper, mushrooms
  • Margherita: mozzarella, tomato, basil

Keto pizza

Some other Low Carb Recipes you may enjoy:

  • Texas Style Barbacoa
  • Easy Shredded Mexican Chicken
  • Cilantro Lime Shrimp

Quick and Easy Keto Pizza

Keto Pizza. This easy to make crispy pizza crust is low carb and perfect for a weeknight meal the whole family will love! 

  • 1 and 1/2 cups part skim mozzarella (shredded)
  • 2 tbsp cream cheese
  • 2/3 cup coconut or almond flour
  • 2 large eggs (beaten)
  • 1/4 tsp salt

Toppings

  • 1 cup mozzarella (shredded)
  • 1 ounce pepperoni
  1. Preheat oven to 425 degrees F

  2. Line a large baking sheet with parchment paper and spray with cooking spray, or brush with oil.

  3. In a medium size bowl add the 1 and 1/2 cup shredded mozzarella and cream cheese. Heat in microwave for 60 seconds. Remove and stir. Continue heating in 20 second increments until fully melted and able to be stirred together.

  4. Add in the eggs, salt, and flour. Stir together until blended.

  5. Place the dough on the prepared baking sheet and press out to be 1/4 of an inch thick.

  6. Bake the pizza crust for 10 minutes. Remove and then add the toppings.

  7. Bake with the toppings for an additional 10 minutes.