–<\/span><\/h6>\nThis avocado egg salad is loaded with healthy fats and protein from the avocado and eggs. This is such an easy recipe and you can serve it in lettuce wraps, but it\u2019s good to eat with a fork too! Salads are always a great weight loss option and avocado and eggs are good to go with your keto meals. You can customize it to suit your taste buds! You can add bacon if you wish to.\u00a0<\/span><\/p>\nIngredients<\/span><\/h6>\n\n- 6 boiled eggs<\/span><\/li>\n
- 2 avocado, diced<\/span><\/li>\n
- 1\/2 lemon<\/span><\/li>\n
- 1\/4 cup minced red onion<\/span><\/li>\n
- 2 teaspoons fresh dill<\/span><\/li>\n
- \u00bd teaspoon salt<\/span><\/li>\n
- \u00bd teaspoon pepper<\/span><\/li>\n<\/ul>\n
Instructions<\/span><\/h6>\n\n- Peel and dice the boiled eggs and place in a medium mixing bowl.<\/span><\/li>\n
- Add the avocado to the eggs and stir well. The avocado will become creamier the more you stir and coat the eggs.\u00a0<\/span><\/li>\n
- Squeeze the lemon half over the eggs and stir in the onion, dill, salt, and pepper. Stir well to combine the mixture.<\/span><\/li>\n
- Serve immediately.\u00a0<\/span><\/li>\n<\/ul>\n
Nutritional info per serving :<\/span><\/h6>\n\n- Calories- 271<\/span><\/li>\n
- Fats- 23.6g<\/span><\/li>\n
- Carbs- 4.3 g<\/span><\/li>\n
- Protein- 10.5g<\/span><\/li>\n<\/ul>\n
<\/p>\n
2) Avocado Chips<\/b>– <\/span><\/h6>\nMissing chips and fries on a keto diet? Well not to worry, Spray the bottom of a dry measuring cup with nonstick cooking spray and press lightly on the scoops of an avocado mixture to flatten. It\\’s super easy, and totally mess-free!\u00a0<\/span><\/p>\nINGREDIENTS<\/span><\/h6>\n\n- 1 large ripe avocado<\/span><\/li>\n
- 3\/4 c. freshly grated Parmesan<\/span><\/li>\n
- 1 tsp. lemon juice<\/span><\/li>\n
- 1\/2 tsp. garlic powder<\/span><\/li>\n
- 1\/2 tsp. Italian seasoning<\/span><\/li>\n
- Kosher salt<\/span><\/li>\n
- Freshly ground black pepper<\/span><\/li>\n<\/ul>\n
Instructions-<\/span><\/h6>\n\n- Preheat oven to 325\u00b0 and line two baking sheets with parchment paper.\u00a0<\/span><\/li>\n
- In a medium bowl, mash avocado with a fork until smooth.\u00a0<\/span><\/li>\n
- Stir in Parmesan, lemon juice, garlic powder, and Italian seasoning.\u00a0<\/span><\/li>\n
- Season with salt and pepper.<\/span><\/li>\n
- Place heaping teaspoon-sized scoops of mixture on a baking sheet, leaving about 3\u201d apart between each scoop. Flatten each scoop to 3\\” wide across with the back of a spoon or measuring cup.\u00a0<\/span><\/li>\n
- Bake until crisp and golden, about 30 minutes, then let cool completely.\u00a0<\/span><\/li>\n
- Serve at room temperature.<\/span><\/li>\n<\/ul>\n
Nutritional Info Per Serving :<\/span><\/p>\n\n- 120- calories<\/span><\/li>\n
- 7 g- protein\u00a0<\/span><\/li>\n
- 4 g- carbohydrates<\/span><\/li>\n
- 2 g- fiber<\/span><\/li>\n
- \u00a00 g- sugar<\/span><\/li>\n
- 10 g- fat<\/span><\/li>\n<\/ul>\n
<\/p>\n
3) Baked Avocado Eggs<\/b>– <\/span><\/h6>\nBaked avocado eggs are the perfect keto and paleo breakfast. The avocado becomes so creamy!<\/span>This dish is also substantial enough to be served as a meatless dinner. It is healthy, filling, keto, and paleo. This recipe is Easy to make, packed with nutrients, they have protein, healthy fats, and are a good source of fiber, and so tasty.<\/span><\/p>\nIngredients<\/span><\/h6>\n\n- 1 large ripe avocado<\/span><\/li>\n
- 2 eggs, the smaller the better<\/span><\/li>\n
- \u00bd tsp kosher salt, divided<\/span><\/li>\n
- \u00bc tsp freshly ground black pepper, divided<\/span><\/li>\n
- \u00bc tsp red pepper\u2019<\/span><\/li>\n
- \u00a01 tbsp chopped parsley<\/span><\/li>\n<\/ul>\n
Instructions<\/span><\/h6>\n\n- Preheat oven to 450\u00b0 F. Line a small baking dish with parchment paper. Look for a small baking dish that would allow the avocado halves to stand upright..<\/span><\/li>\n
- Cut the avocado in half lengthwise and remove the pit. Using a spoon, scoop out a little of the flesh of each avocado half.<\/span><\/li>\n
- Season the avocado halves with half of the kosher salt and black pepper, and place them in the prepared baking dish.<\/span><\/li>\n
- Break each egg into a small bowl, then carefully slide the yolk, and as much as will fit from the white, into the center of each avocado half.<\/span><\/li>\n
- Bake until whites are set, about 15 minutes.<\/span><\/li>\n
- Season the baked avocado egg with the remaining kosher salt, freshly ground black pepper and red pepper flakes, and garnish with chopped parsley.<\/span><\/li>\n
- \u00a0Serve immediately.<\/span><\/li>\n<\/ul>\n
Nutritional Info-\u00a0<\/span><\/h6>\n\n- Calories: 208<\/span><\/li>\n
- Fats: 17g<\/span><\/li>\n
- Carbs: 1.6g<\/span><\/li>\n
- Fiber: 6g<\/span><\/li>\n
- Sugar: 0.4g<\/span><\/li>\n
- Protein: 7g<\/span><\/li>\n<\/ul>\n
<\/p>\n
4) Lemon Chicken Avocado Boats<\/b>–<\/span><\/h6>\nThis lemon chicken avocado boat recipe is another creative and fun display of a delicious keto-friendly dish. The recipe is healthy and packed with nutrients. It would be a great innovative try for those who are looking for something different.<\/span><\/p>\nINGREDIENTS<\/span><\/h6>\n\n- 5 boneless skinless chicken thighs, (300 g)<\/span><\/li>\n
- 3 garlic cloves, minced<\/span><\/li>\n
- 1 lemon<\/span><\/li>\n
- 2 tbsp. coconut vinegar<\/span><\/li>\n
- 3 sprigs fresh oregano<\/span><\/li>\n
- 1 tsp pink Himalayan salt<\/span><\/li>\n
- Two tbsp. grass-fed butter<\/span><\/li>\n
- 2 large ripe Hass avocado<\/span><\/li>\n
- 2 tbsp. olive oil<\/span><\/li>\n<\/ul>\n
INSTRUCTIONS<\/span><\/h6>\n\n- First of all, Heat a large skillet, with a tight-fitting lid, on medium heat.<\/span><\/li>\n
- Once it has come to temperature, add in the butter.\u00a0\u00a0<\/span><\/li>\n
- Next, add in the garlic cloves, then the chicken thighs. Sprinkle with salt. Sear on each side, for two minutes.<\/span><\/li>\n
- Squeeze the lemon juice into the skillet, and add in the lemon halves, followed by the vinegar and oregano sprigs. Lower the heat to low. Cover with a tight-fitting lid and simmer for twenty minutes.\u00a0\u00a0<\/span><\/li>\n
- Alternatively, you can just add all the ingredients to your slow cooker and cook on low for four hours.<\/span><\/li>\n
- Once cooked, remove the lemon and oregano. Use two forks for shred the chicken.<\/span><\/li>\n
- Halve your hass avocado, remove the seeds, and use tongs to pile shredded chicken onto each avocado half.<\/span><\/li>\n
- Garnish with fresh herbs or chives, drizzle with olive oil.<\/span><\/li>\n
- Share and enjoy!<\/span><\/li>\n<\/ul>\n
Nutritional Info-\u00a0<\/span><\/p>\n\n- Calories- 356<\/span><\/li>\n
- Fats- 26 g<\/span><\/li>\n
- Carbs- 8.8 g<\/span><\/li>\n
- Protein- 26g<\/span><\/li>\n<\/ul>\n
<\/p>\n
5) Caprese Stuffed Avocado-<\/b><\/h6>\n
This easy Caprese stuffed avocado recipe is healthy & delicious! It\\’s so simple to make with common ingredients you probably have right now.\u00a0 <\/span>Caprese stuffed avocado is like all the best things about an Italian Caprese salad packed into a delicious California avocado. With ripe tomatoes, fresh mozzarella, aromatic basil, and flavorful balsamic vinegar, it\u2019s practically the epitome of summer on your plate. This recipe is not only for low carb keto dieters but also for everyone who wants to enjoy summer meals.<\/span><\/p>\nIngredients-<\/span><\/h6>\n\n- Two large avocados<\/span><\/li>\n
- 2 oz Fresh mozzarella balls (cut in small pieces)<\/span><\/li>\n
- 2\/3 cup Grape tomatoes (halved)<\/span><\/li>\n
- 1\/4 cup fresh basil<\/span><\/li>\n
- Sea salt<\/span><\/li>\n
- Black pepper<\/span><\/li>\n
- 4 tsp Balsamic vinegar<\/span><\/li>\n<\/ul>\n
Instructions-\u00a0<\/span><\/h6>\n\n- Slice the avocados in half and remove the pits. Scoop half of the flesh out of each avocado half (leave half undisturbed) and transfer to a bowl.<\/span><\/li>\n
- Mash the avocado in the bowl. Stir in the grape tomatoes, fresh mozzarella balls, and fresh basil. Season with sea salt and black pepper.<\/span><\/li>\n
- Scoop the mixture back into the avocado halves. Drizzle with balsamic vinegar.<\/span><\/li>\n<\/ul>\n
Nutritional Info Per Serving:<\/span>
\n<\/span><\/p>\n\n- Calories- 191<\/span><\/li>\n
- Fats- 16g<\/span><\/li>\n
- Protein – 5g<\/span><\/li>\n
- Carbs- 10g<\/span><\/li>\n
- Fiber- 6g<\/span><\/li>\n<\/ul>\n