Cauliflower, Ham and Cheese Bake

(Ready in about 40 minutes | Servings 4)

This creamy casserole tastes so divine! Cauliflower combines beautifully with ham, cheese, Greek-yogurt and Mediterranean herbs.

Per serving: 188 Calories; 11.3g Fat; 5.7g Carbs; 1.1g Fiber; 14.9g Protein; 2.9g Sugars

Ingredients

1/2 teaspoon butter, melted

1 (1/2-pound) head cauliflower, broken into florets

1/2 cup Swiss cheese, shredded

1/2 cup Mexican blend cheese, room temperature

1/2 cup Greek-style yogurt

1 cup cooked ham, chopped

1 roasted chili pepper, chopped

1/2 teaspoon porcini powder

1 teaspoon garlic powder

1 teaspoon shallot powder

1/2 teaspoon cayenne pepper

1/4 teaspoon dried sage

1/2 teaspoon dried oregano

Sea salt and ground black pepper, to taste

Directions

Start by preheating your oven to 340 degrees F. Then, coat the bottom and sides of a casserole dish with 1/2 teaspoon of melted butter.

Empty the cauliflower into a pot and cover it with water. Let it cook for 6 minutes until it is nice and tender (mashable). Mash the prepared cauliflower with a potato ricer press or potato masher.

Now, stir in the cheese; stir until the cheese has melted. Add Greek-style yogurt, chopped ham, roasted pepper, and spices.

Place the mixture in the prepared casserole dish; bake in the preheated oven for 20 minutes. Let it sit for about 10 minutes before cutting. Serve and enjoy!

Easy Steak Salad

(Ready in about 20 minutes | Servings 4)

Sometimes you just want a simple salad for lunch. You can make a satisfying keto salad from start to finish in under 20 minutes.

Per serving: 231 Calories; 17.1g Fat; 6g Carbs; 3.4g Fiber; 13.8g Protein; 1.5g Sugars

Ingredients

2 tablespoons olive oil

8 ounces flank steak, salt-and-pepper-seasoned

1 cucumber, sliced

1/2 cup onions, finely sliced

1 ripe avocado, peeled and sliced

2 medium-sized heirloom tomatoes, sliced

2 ounces baby arugula

1 tablespoon fresh coriander, chopped

3 tablespoons lime juice

Directions

Heat 1 tablespoon of olive oil in a pan over medium-high heat. Cook the flank steak for 5 minutes, turning once or twice.

Let stand for 10 minutes; then, slice thinly across the grain. Transfer the meat to a bowl.

Add cucumbers, shallots, avocado, tomatoes, baby arugula, and fresh coriander. Now, drizzle your salad with lime juice and the remaining 1 tablespoon of olive oil.

Serve well chilled and enjoy!