This Avocado Chicken Salad Keto is made with perfectly seasoned.
The secret is in the dressing so follow along for the best summer salad eva!
Simple satisfying, healthy and delicious.You’re sure to feel great after eating this low carb protein packed salad.
Now don’t get me wrong I love carbs, but I also believe that in order to enjoy them.
I have to also enjoy not having them sometimes. And when summer rolls around, I try to limit them more for the sake of my figure.
I’ve been trying to cut out as many carbs as possible these past few weeks, because swimsuit season is right around the corner and I have to keep up with my buff partner.
He’s been hitting the gym a lot these past few month and since I pretty much just walk the dogs to stay in shape.
I knew I had to do a bit more now that I’m no longer in my 20’s anymore and the weight just seems to keep creeping up onto me now much faster.
So I created this salad and have been eating it every other day for lunch and even making a few meal preps.
It’s one of those guilt free yet so oh so satisfying salads that is sure to help anyone stay on track towards obtaining or maintaining those summer fitness goals.
Also I’m sure that if you brought this over to some kind of summer gathering this year, it would be gone in no time. And of course it’s up to you if you want to share the recipe 🙂
So if your looking to slim down a bit as well this summer then you are going to want to eat this salad as often as possible too.
Plus it’s super healthy for you so go ahead and make a few meal preps while your at it.
Packed with just enough protein and healthy fats to make it a meal or great as a side dish too. I hope you enjoy!
If you loved this recipe? Chances are you will also love some of my other pasta salad recipes.
Note: If you can’t get your hands on “Szeged chicken rub” you can replace it with Garlic Powder, Basil, Paprika, Oregano and some salt.
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Warm up to a BIG Bowl of “Chicken Pho Soup” it’s super simple to make guys. And is great for kicking or preventing the common cold? give it a try!
This Chicken Pho Soup is allot like basic chicken noodle soup, in the sense that it has chicken broth and chicken along with noodles in it. However it has a Vietnamese twist that your sure to love.
Anyone can make Vietnamese food and this soup is no different. The difference between this soup and those that come from the street vendors in Vietnam is the stock. In Vietnam they make the stock from scratch which I am not going to lie is delicious, but time consuming.
Making any kind of Pho Soup from scratch can take hours.
My recipe will have this soup on the table for you in under 30 minutes, so I encourage you to use your favorite chicken stock for this recipe. The better the stock the better the soup of course.
I like to spice my soup up by adding chili paste! If you don’t like spice just omit the chili paste.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Thai Chicken Noodle Soup is allot like basic chicken noodle soup, in the sense that it has chicken broth and shredded chicken along with noodles in it.
The main differences here are the addition of bean sprouts, spinach, lime juice, and chili paste that helps to spice it up! If you don’t like spice just omit the chili paste, simply enough.
Now there is a possibility that you were searching for a basic chicken noodle soup recipe and accidently stumbled upon this recipe.
And you may be thinking… “Thai Chicken Noodle” never heard of it? but that sounds good.
Well don’t let the name scare you, even if your not feeling so great this soup is sure to make you feel just as good as the traditional chicken noodle soups out there.
There are several ways to make a Thai chicken noodle soup, you can also make it with some red or green thai paste and coconut milk also if you’d like.
I have done that before and so you can find that recipe below! Otherwise if your looking for just a clear and more close to the original chicken broth soup you will want to follow this recipe.
I tend to make this soup more over the traditional chicken noodle these days. The elements of this soup are chicken broth, shredded chicken, rice noodles, green onions, bean sprouts, cilantro, chili paste and lime juice.
So if you like all those Thai flavors your sure to enjoy this soup.
I can literally eat this for days, it’s that good! So if you like Thai food as much as me then you are sure to enjoy this soup. Don’t forget the lime juice it just works, trust me.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Cabbage Tomato Salad is packed full of amazing Mexican flavors! So simple yet so refreshing!
Have you ever tried fresh Mexican pico de gallo salsa on a taco, fajita or burrito and thought “WOW” this would be great as a salad?
Well I have and eat it often as a salad too so instead of chopping the cabbage super fine I will leave it a bit more chunky.
This salad is made from chopped roma tomatoes, onion, cilantro, jalapeños peppers, salt, and lime juice.
And has literally no calories so feel free to eat as much as you like. Buen provecho!
I could eat this all day everyday!
When making this salad make sure to drain most of the liquid out of your tomatoes otherwise it will become mushy to fast. I recommend using roma tomatoes, that way there is not to much liquid.
SUPER FRESH AND FLAVORFUL!
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With each bowl costs less than $2 dollars, you can defiantly indulged.
What makes these noodles spicy is the addition of some red chili paste
SINGAPORE NOODLES
Singapore noodles are a very popular street food in some parts of Asia.
And are not made with flour like your typical noodles, rather they are made with rice.
Plus, making them at home is nice because they can be ready in under 15 minutes!
So forget the takeout tonight and make this delicious dish instead.
I used to order this often from my local Chinese restaurant, now I make it at home every time myself.
WHAT GOES WELL IN SINGAPORE NOODLES
Shredded Chicken
Shrimp
Scallops
Tender pork, beef or lamb
Green Onions
Bamboo shoots
WHERE ARE SINGAPORE NOODLES FROM
As the name say’s it, they are said to have originated in Singapore, Hong Kong.
However today, despite its name. Some would argue that Singapore noodles are not solely from Singapore! Confusing eh?
Well not really, since Singapore is known to be the hub of many cultures.
Many of their dishes today have been influenced by many different types of foreigners over the centuries.
And so today you can find many different types of dishes eaten in Singapore.
These noodles are now well known worldwide, and are eaten by all types of people.
WHAT’S SINGAPORE NOODLES
Singapore noodles are made with vermicelli rice noodles and bunch of seasonings. It is known for it’s sweet & savory curry flavor that has hints of garlic, ginger and onions.
Which are all simmered in a chicken broth stock along with soy sauce, oyster sauce, fish sauce, sesame oil.
I tried Singapore noodles for the first time a few years back and have been addicted ever since.
Some are made with shrimp, chicken or chinese style pork, while others are vegetarian.
I made mine with eggs today which work fantastic too.
HOW ARE SINGAPORE NOODLES MADE
Singapore noodles are always made with rice vermicelli noodles, that are tossed in a delicious sauce typically in a hot wok. Along with vegetables, scrambled eggs and a meat of your choosing.
Such as shrimp, chicken, pork or beef.
CAN YOU REHEAT SINGAPORE NOODLES
Yes, just make sure that you are cooking the eggs fresh again or whatever meat you choose to add.
CAN SINGAPORE NOODLES BE FROZEN
No, you do not want to freeze them because rice noodles do not freeze well.
SINGAPORE NOODLE SAUCE
Curry powder
Sweet Garlic Chili sauce or Red Pepper flakes
Soya Sauce
Sesame Oil
Chinese cooking wine
White sugar
SPICY SINGAPORE NOODLES
I like to spice this dish up by adding in 1 tbsp of red chili paste, however you can omit that if you prefer a less spicer dish.
HOW TO MAKE SINGAPORE NOODLES
Place the vermicelli rice noodles in a large pot and cover with chicken stock and bring to a boil, turn down the heat and let the noodles soak till soft.
Remove the cooked vermicelli noodles and set aside.
Wash your carrots and green onions and then julienne the carrots carefully with a knife and chop the onions then set those aside.
Meanwhile whisk together in a small bowl 2 tbsp of curry powder, sesame oil, minced garlic and ginger, soya sauce and red chili sauce.
Then add 1 tbsp of cooking oil to your wok along with the sliced onion and saute for one mixture then remove.
In the same wok ad 1 tbsp of oil again and scramble the eggs then set aside.
Add the julienned carrots into the pan/wok and all the other ingredients along with the “liquid sauce” mixture.
Stir fry till all the vegetables are soft yet crispy.
Toss back in the strained vermicelli noodles,
Sautéing till hot.
Top with fresh cilantro or green onions. Enjoy!
MORE TIPS:
You will want to start by scrambling the eggs first and then soaking the vermicelli noodles after in hot water.
Preparing the vegetables ahead of time is a good idea too, I used carrots so I just julienne them.
Feel like adding chicken, pork or shrimp, go ahead it’s amazing too! Just make sure you are cooking that separately, then adding it to the cooked vermicelli noodles.
The varieties of vermicelli rice noodles are endless, so choose your favorite brand and let’s get to cooking this delicious recipe!
You may want to add more soya sauce near the end, stir everything together well and taste before adjusting the flavor.
If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!
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This Vegan Thai Coconut Green Curry is definitely on my list of all time favorite vegan meals. It’s super simple to make and is absolutely delicious.
Now of course you can add some chicken or shrimp to this if you’d like.
But why would you? when you have this amount of flavors coming from an already AMAZING dish.
You can make it more like a soup, like I do or you can make it more of a dry dish. To make it more like a soup you will want to add in more liquid than just the coconut milk.
I stuck with vegetable stock to keep with the vegan theme. Also if you want to keep it purley vegan, be sure to omit the fish sauce, but keep in mind the taste will be slightly different from most Green Thai tastes.
The amazing flavors in this dish come from the Green Thai Curry paste which has the traditional ingredient of “Lemongrass”, “Galangal” and “Kaffir lime leaves” in it.
You can add a few Thai bird’s eye chili slices into this also if your wanting additional heat.
However that is something I don’t always recommended because they are very hot and if not handled correctly can burn the hands and eyes.
So instead, I would recommend just a pinch of some Red Chili Paste instead. The Thai basil and cilantro is used at the end for a garnish and added flavor.
Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few kaffir leaves too.
Plus I always have them on hand in my freezer for when I am cooking anything Thai.
I find they really enhances the dish, however you do not have to add any kaffir lime leaves if you don’t have them. Because like I said before the s“Green thai curry paste” already has them crushed inside.
Oh and be sure not to forget to squeeze some lime juice in at the end. It will adds that extra element of tang that is needed to create an authentic thai dish.
Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home.
Literally you can have almost any thai recipe on the table in under 30 minutes.
Our favorite “Green Thai Curry paste”.
One of our favorite Coconut Milks or look for an Organic Kind
Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties or Thai have the best products.
Notes:
“Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
If your wanting to use fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” do not eat them. There just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.
If you love Thai food as much as me, then you will want to try my other thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time.
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Have you ever tried Laksa Soup? It is a spicy noodle soup that has been one of the most popular soups from Singapore to Thailand and throughout Malaysia for centuries.
And today has become very popular throughout europe and the west!
What gives it its unique taste is the fresh tamarind and dried shrimp.
If your not sure what that is follow along, it’s pretty simple to find now a days in a simple pre made package.
Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these at home.
Literally you can have this dish on the table in under 20 minutes.
Keep in mind a good coconut milk, will be half solid a half watery.
One that is all watery does not work as well for this dish, so be sure to buy a full fat one and organic if possible as I always find that to be the best.
Whenever I say I’m making fresh homemade Laksa soup for dinner I get those frantic calls from my partner to remind me that he’s fast on his way home and will be making no pit stops along the way.
I guess he loves me so very much, no really he loves me and this soup equally very much ha!
Before I learned to make homemade laksa soup we would go out pretty often for a big bowl at our local dinner.
WHAT IS IN SINGAPORE LAKSA SOUP
Traditional Laksa soup has
Tamarind paste
Dried shrimp
Galangal
Lemongrass and some other Thai ingredients.
You can always go to your local asian store and find those ingredients and add them one by one or you can just use the premade paste which has it all in it! Saving you a ton of time and effort.
This is my favorite Singapore Laksa paste, serves 2-3 people!
HOW TO MAKE SINGAPORE LAKSA SOUP
My soup is made with:
Singapore Laksa Spice Paste
One fresh Chicken breast
An egg
Creamy coconut milk
A few kaffir lime leaves
Vermicelli rice noodles
Fresh bean sprouts
Lime and Cilantro.
This soup is sure to satisfy even the pickiest of Laksa soup lovers out there.
Also feel free to add shrimp to this as well if desired.
Even though we use the premade “Laksa paste” in this recipe, which has all the ingredients one needs. I also like to add a few Kaffir lime leaves because I love that tangy lime taste, if you have any on hand feel free.
I always have Kaffir lime leaves in my freezer for whenever I’m making anything Thai.
I find it really enhances this dish even more, however this is optional as the lime juice at the end does a good job to adding that similar taste.
Also be sure to only squeeze the juice of a lime in at the end, you do not want to cook the lime. It will ruin the flavor of the soup.
Notes: Things to keep in mind 🙂
Look for a good solid coconut milk, you do not want to use any low fat variety. One that is all watery does not work as well for this dish, typically organic or traditional Thai coconut milk varieties have the best products.
“Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. But the paste that I use has all those ingredients in it.
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
Do not eat the “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor. Make sure to bruise each leaf before adding to the pot.
Want more heat, simply serve some red chili paste on the side like I do. I try to stay away from fresh thai chilies for this soup, because those babies are super hot and can burn the eyes and hands if not handle properly.
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Easy Cuban Black Beans Recipe is my all time favorite way to serve black beans. This dish is vegan / vegetarian and will have you not missing the meat in this recipe whatsoever.
We eat these Easy Cuban Black Beans Recipe weekly in my house and serve them with jasmine rice fresh cilantro and limes.
If you have never had this dish before then I encourage you to give it a try because it’s super delicious and not to mention a healthy meal the whole family will enjoy!
I also love that they are packed full of protein, which really makes for a satisfying meal.
In Cajun and Creole cuisine the hearty black bean has become a staple food and I can see why.
It’s meaty and jam packed with nutrients.
When cooked right these black beans have a meaty flavor, making them a very popular bean in the vegan/vegetarian community.
If I have enough time, I prefer to use uncooked black beans for this recipe.
So I will soak my beans overnight to ensure they cook properly the next day.
To soak black beans you will want to cover them in about 10 inches or more of water overnight and place them in the fridge to ensure they don’t ferment.
However soaking the beans is not necessary since you can always purchase pre cooked canned beans which work just as good.
If you are soaking the beans overnight like I do, just make sure to rinse them several times before soaking.
This is because you are going to want to use that bean water in the cooking process.
Serve with some chopped fresh tomato and avocado and make sure to sprinkle generously with salt before serving.
This recipe is definitely something your going to want to add to your recipe book 🙂
Notes: If soaking uncooked beans overnight, be sure to place them in the fridge otherwise they may ferment on the counter and have to be discarded.
Looking to use dry beans vs canned? Here is a quick Conversion chart
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