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@andresspp05: #run #21k #athlete #spain #correr

andresspp05
andresspp05
Region: BE
Wednesday 08 November 2023 12:28:04 GMT
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LOWCARB PASTA SALAD with @kaizenfoodco . Like, over the top good. Use “TIKTOK” for a gift at checkout! . As always, use your favorite pasta, but I was going for lowcarb + high protein here (kaizen pasta has 20 grams protein and only 6 net carbs), so it worked perfect for me. . This is so easy to put together and the sauce… SO GOOD. . Here is how to make it: . 1.First, you’ll want to grab your favorite pasta. I used my Kaizen lowcarb pasta. Boil 6-8oz according to packaging instructions and let cool. . 2.Then for the sauce, in a small food processor process together 1 handful basil, 1 handful cilantro, 1 handful parsley, 4 heaping tablespoons yogurt, 1 medium avocado, a couple pinches salt, ground pepper, the zest of 1 full lemon, the juice of half a lemon, and 1 small shallot. Process well, taste, and adjust as you need/want to. . 3.Then, lightly pan fry 2oz pepperoni, chorizo, or salami with 2 teaspoons of capers. Optional, but clutch! . 4.Then, just pull the salad together in a large serving bowl. I added the cooked and cooled pasta as the base, added the sauce, then topped with 1 cup sliced cherry or grape tomatoes, 3 tablespoons of sundried tomatos, the pepperoni & capers. . 5.Toss it well. Then top with avocado slices, fresh basil, and lots of lemon zest. . If you want to make this salad and store it, you can always keep the sauce separate to make it stay fresh longer. . . ENJOY! #keto #ketorecipes #lowcarb #lowcarbrecipes #ketopasta #lowcarbpasta #proteinpasta
LOWCARB PASTA SALAD with @kaizenfoodco . Like, over the top good. Use “TIKTOK” for a gift at checkout! . As always, use your favorite pasta, but I was going for lowcarb + high protein here (kaizen pasta has 20 grams protein and only 6 net carbs), so it worked perfect for me. . This is so easy to put together and the sauce… SO GOOD. . Here is how to make it: . 1.First, you’ll want to grab your favorite pasta. I used my Kaizen lowcarb pasta. Boil 6-8oz according to packaging instructions and let cool. . 2.Then for the sauce, in a small food processor process together 1 handful basil, 1 handful cilantro, 1 handful parsley, 4 heaping tablespoons yogurt, 1 medium avocado, a couple pinches salt, ground pepper, the zest of 1 full lemon, the juice of half a lemon, and 1 small shallot. Process well, taste, and adjust as you need/want to. . 3.Then, lightly pan fry 2oz pepperoni, chorizo, or salami with 2 teaspoons of capers. Optional, but clutch! . 4.Then, just pull the salad together in a large serving bowl. I added the cooked and cooled pasta as the base, added the sauce, then topped with 1 cup sliced cherry or grape tomatoes, 3 tablespoons of sundried tomatos, the pepperoni & capers. . 5.Toss it well. Then top with avocado slices, fresh basil, and lots of lemon zest. . If you want to make this salad and store it, you can always keep the sauce separate to make it stay fresh longer. . . ENJOY! #keto #ketorecipes #lowcarb #lowcarbrecipes #ketopasta #lowcarbpasta #proteinpasta
These middle eastern kabobs are as juicy and flavorful as it gets. Full recipe below, i also have an ebook in my profile with my best lowcarb and keto recipes. . These homemade kabobs are packed with so much flavor and are SO easy to make. Meal prep them in advance for easy meals throughout the week. . I used ground beef, but highly recommend using a 50/50 mixture of ground beef and lamb if you want to add even more flavor. . Here is how I made it: . 1.First, before the two secret ingredients, these are key. 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 mixture. Then add three pinches salt, 1tbsp thyme, 1/2 teaspoon turmeric, 1/2 teaspoons cumin, 1 to 1.5 tbsp sumac, 1/2 tbsp Aleppo pepper, and fresh cracked pepper. . 3.Now, to make it super juicy, add 1/2 tbsp baking powder and 1/4 cup bone broth. Trust me on this. Mix it well, ensuring everything is mixed well. Cover and let it soak up the flavors for at least 2-4 hours , but ideally, overnight. . 4.When you are ready to make these, dip your fingers/hands in a bit of water to make it easier, then use your fingers/hands to roll them into logs, into patties, or whatever shape you prefer. You can grill these or if you dont have one, pan fry them on medium-high heat till they develop a nice crust on all sides. Time depends on how thick/thin you make them. . 5.I plated these up and dusted them with more sumac, fresh parsley, and served it with an easy labneh (or thick greek yogurt) dip 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 1.5 to 2 tbsp sumac. Mix well, then let onions sit for 1-2 hours, stirring a couple times during that time. . You can eat these as is, in a bowl, or in wraps. . ENJOY!! . #lowcarb #lowcarbrecipes #keto #ketorecipes #mediterraneanfood
These middle eastern kabobs are as juicy and flavorful as it gets. Full recipe below, i also have an ebook in my profile with my best lowcarb and keto recipes. . These homemade kabobs are packed with so much flavor and are SO easy to make. Meal prep them in advance for easy meals throughout the week. . I used ground beef, but highly recommend using a 50/50 mixture of ground beef and lamb if you want to add even more flavor. . Here is how I made it: . 1.First, before the two secret ingredients, these are key. 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 mixture. Then add three pinches salt, 1tbsp thyme, 1/2 teaspoon turmeric, 1/2 teaspoons cumin, 1 to 1.5 tbsp sumac, 1/2 tbsp Aleppo pepper, and fresh cracked pepper. . 3.Now, to make it super juicy, add 1/2 tbsp baking powder and 1/4 cup bone broth. Trust me on this. Mix it well, ensuring everything is mixed well. Cover and let it soak up the flavors for at least 2-4 hours , but ideally, overnight. . 4.When you are ready to make these, dip your fingers/hands in a bit of water to make it easier, then use your fingers/hands to roll them into logs, into patties, or whatever shape you prefer. You can grill these or if you dont have one, pan fry them on medium-high heat till they develop a nice crust on all sides. Time depends on how thick/thin you make them. . 5.I plated these up and dusted them with more sumac, fresh parsley, and served it with an easy labneh (or thick greek yogurt) dip 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 1.5 to 2 tbsp sumac. Mix well, then let onions sit for 1-2 hours, stirring a couple times during that time. . You can eat these as is, in a bowl, or in wraps. . ENJOY!! . #lowcarb #lowcarbrecipes #keto #ketorecipes #mediterraneanfood
SALMON SUSHI WRAPS! . Full recipe below & get more ideas in my ebook, checkout my bio. . I’m months late to the tortilla trend hack, so I decided to use it on nori sheets to do a sushi version and these came out GOOD . I used some salmon for mine - I actually loved this combination, so at a minimum try making this “salmon salad”. And I used avocado, cucumbers carrots, and cream cheese for my fillings 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 and let it cool (I seasoned mine with salt, pepper, garlic powder, and smoked paprika and air fried for 11 minutes at 400F and let it cool). . 2.Add COOLED salmon to a bowl, add 1 to 1.5 tbsp mayo, 1 tsp sesame oil, 1 tbsp Tamari or soy sauce, 1 tbsp rice vinegar, juice of 1/4 small lemon, a pinch of salt, and sesame seeds. Mix it well, taste, and adjust as needed. . 3.Grab a flat sushi nori sheet. Grab some scissors and cut halfway up the middle to make 4 separate quadrants. . 4.Fill up each quadrant with your desired toppings. . 5.I used 2 tbsp of the salmon salad, added about 1/4 of an avocado, some carrot strips, 1 tbsp cream cheese and cucumber slices. . 6.Then 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 used a simple spicy sauce that I made by mixing 2 tbsp mayo, juice of 1/2 lime, 1 tbsp sriracha, pinch of salt. . ENJOY. . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #sushi #tortillahack
SALMON SUSHI WRAPS! . Full recipe below & get more ideas in my ebook, checkout my bio. . I’m months late to the tortilla trend hack, so I decided to use it on nori sheets to do a sushi version and these came out GOOD . I used some salmon for mine - I actually loved this combination, so at a minimum try making this “salmon salad”. And I used avocado, cucumbers carrots, and cream cheese for my fillings 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 and let it cool (I seasoned mine with salt, pepper, garlic powder, and smoked paprika and air fried for 11 minutes at 400F and let it cool). . 2.Add COOLED salmon to a bowl, add 1 to 1.5 tbsp mayo, 1 tsp sesame oil, 1 tbsp Tamari or soy sauce, 1 tbsp rice vinegar, juice of 1/4 small lemon, a pinch of salt, and sesame seeds. Mix it well, taste, and adjust as needed. . 3.Grab a flat sushi nori sheet. Grab some scissors and cut halfway up the middle to make 4 separate quadrants. . 4.Fill up each quadrant with your desired toppings. . 5.I used 2 tbsp of the salmon salad, added about 1/4 of an avocado, some carrot strips, 1 tbsp cream cheese and cucumber slices. . 6.Then 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 used a simple spicy sauce that I made by mixing 2 tbsp mayo, juice of 1/2 lime, 1 tbsp sriracha, pinch of salt. . ENJOY. . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #sushi #tortillahack
LOWCARB PASTA SALAD with my @kaizenfoodco lowcarb pasta. Youve gotta try this recipe! Code TIKTOK saves 20% on the pasta! . Here is how I made it: . 1.First, I boiled 8oz of my Kaizen Lowcarb Pasta in a large pot of salted water. Generously salted water is key for pasta! Kaizen pasta has only 6 net carbs and packs 20 grams of plant based protein. I used Fusilli and boiled mine for 5 minutes. Rinse well and let it cool. . 2.For the veggies, I finely chopped 3 persian/mini cucumbers, 3 roasted red peppers (I bought them jarred), 1 cup of cherry tomatoes, 1/3 a large purple onion, 3/4 cup black olives, 1 avocado, and a handful of parsley. These ratios are all up to you . 3. Toss the cooled pasta and prepped veggies into a large salad bowl. . 4.To make the dressing, grab a mason jar or container. Add the juice of 1 large lemon, 1/3 cup of a GOOD olive oil, 1 tsp dijon mustard, 1 finely minced garlic clove, 1/2 tbsp oregano, 1/2 to 1 tbsp sumac, 2-3 pinches salt, fresh cracked pepper. Close the lid then shake shake shake. . 5.Add the dressing to the salad, top with 2-3 tablespoons of toasted pine nuts and 1-2 ounces of feta cheese (crumbled). Toss the salad together, and enjoy!! . If you make it, let me know what you think! . And if you want to try the pasta, it’s on my site (use code TIKTOK) and Amazon. . ENJOY! . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #ketopasta #lowcarbpasta #saladrecipe
LOWCARB PASTA SALAD with my @kaizenfoodco lowcarb pasta. Youve gotta try this recipe! Code TIKTOK saves 20% on the pasta! . Here is how I made it: . 1.First, I boiled 8oz of my Kaizen Lowcarb Pasta in a large pot of salted water. Generously salted water is key for pasta! Kaizen pasta has only 6 net carbs and packs 20 grams of plant based protein. I used Fusilli and boiled mine for 5 minutes. Rinse well and let it cool. . 2.For the veggies, I finely chopped 3 persian/mini cucumbers, 3 roasted red peppers (I bought them jarred), 1 cup of cherry tomatoes, 1/3 a large purple onion, 3/4 cup black olives, 1 avocado, and a handful of parsley. These ratios are all up to you . 3. Toss the cooled pasta and prepped veggies into a large salad bowl. . 4.To make the dressing, grab a mason jar or container. Add the juice of 1 large lemon, 1/3 cup of a GOOD olive oil, 1 tsp dijon mustard, 1 finely minced garlic clove, 1/2 tbsp oregano, 1/2 to 1 tbsp sumac, 2-3 pinches salt, fresh cracked pepper. Close the lid then shake shake shake. . 5.Add the dressing to the salad, top with 2-3 tablespoons of toasted pine nuts and 1-2 ounces of feta cheese (crumbled). Toss the salad together, and enjoy!! . If you make it, let me know what you think! . And if you want to try the pasta, it’s on my site (use code TIKTOK) and Amazon. . ENJOY! . . . #lowcarb #lowcarbrecipes #ketorecipes #keto #ketopasta #lowcarbpasta #saladrecipe
This mediterranean roast is all you ever need! Checkout bio for my ebook. Full recipe 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 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, or cover it for the first portion. . 3.Season both sides of beef with a couple pinches 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 12oz of beef broth (I used @kettleandfire - you already know its the best out there. Add 6-8 cloves garlic, 1 red onion quartered, and 2 sprigs of fresh oregano. . 5.Cover, then place 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 hours, 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. Its going to be so so good. . 7.To make the 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,. . 8.Plate this up however way you prefer. I used cauli rice, added the beef, added the sauce, and added cucumber, tomato, fresh mint, and topped it all with sumac. . . #lowcarb #lowcarbrecipes #ketorecipes #keto #healthyrecipes #goodmoodfood #mediterraneanfood
This mediterranean roast is all you ever need! Checkout bio for my ebook. Full recipe 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 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, or cover it for the first portion. . 3.Season both sides of beef with a couple pinches 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 12oz of beef broth (I used @kettleandfire - you already know its the best out there. Add 6-8 cloves garlic, 1 red onion quartered, and 2 sprigs of fresh oregano. . 5.Cover, then place 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 hours, 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. Its going to be so so good. . 7.To make the 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,. . 8.Plate this up however way you prefer. I used cauli rice, added the beef, added the sauce, and added cucumber, tomato, fresh mint, and topped it all with sumac. . . #lowcarb #lowcarbrecipes #ketorecipes #keto #healthyrecipes #goodmoodfood #mediterraneanfood
CHICKEN TIKKA MASALA LETTUCE CUPS with @kevins.natural.foods . These are so good, filling, and ready in less than 10 minutes. The Kevin’s chicken tikka masala seriously is one of the best ready to eat entrees I’ve ever tried - if you’re looking for convenient fully cooked high quality meals, you can use code SHRED10 to save 10% on Kevin’s site - 💥 just stock up on the chicken tikka masala - they’re GOOD. . It would be perfect with rice, quinoa, or whatever base you prefer, but I felt these lettuce cups were the perfect way to serve them up and used some of my cauliflower snowflakes too. . Here is how I made them: . 1.First, make the chicken tikka masalla on a stovetop according to package instructions. The chicken is fully cooked, so this part only takes 5 minutes. . 2.Next, wash and dry some lettuce leaves. I used butter lettuce but any kind works. . 3.To make the cauliflower rice, or what I call snowflakes, grab 2 cups of cauliflower florets and roughly cut them. Take out a food processor and throw in your cauliflower florets. Pulse until they are into small snowflake sizes. Don’t over do it, 10ish seconds is generally all it takes. You can then cook the cauliflower with some olive oil and salt in a pan, or even eat it raw. Your call. . 4.Top each lettuce cup with the cauliflower. . 5.Then add a ton of fresh cilantro, red hot chili peppers and whatever else you prefer. If you want to add valume, some thinly sliced cucumbers would be great here too. . ENJOY! . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #goodmoodfood
CHICKEN TIKKA MASALA LETTUCE CUPS with @kevins.natural.foods . These are so good, filling, and ready in less than 10 minutes. The Kevin’s chicken tikka masala seriously is one of the best ready to eat entrees I’ve ever tried - if you’re looking for convenient fully cooked high quality meals, you can use code SHRED10 to save 10% on Kevin’s site - 💥 just stock up on the chicken tikka masala - they’re GOOD. . It would be perfect with rice, quinoa, or whatever base you prefer, but I felt these lettuce cups were the perfect way to serve them up and used some of my cauliflower snowflakes too. . Here is how I made them: . 1.First, make the chicken tikka masalla on a stovetop according to package instructions. The chicken is fully cooked, so this part only takes 5 minutes. . 2.Next, wash and dry some lettuce leaves. I used butter lettuce but any kind works. . 3.To make the cauliflower rice, or what I call snowflakes, grab 2 cups of cauliflower florets and roughly cut them. Take out a food processor and throw in your cauliflower florets. Pulse until they are into small snowflake sizes. Don’t over do it, 10ish seconds is generally all it takes. You can then cook the cauliflower with some olive oil and salt in a pan, or even eat it raw. Your call. . 4.Top each lettuce cup with the cauliflower. . 5.Then add a ton of fresh cilantro, red hot chili peppers and whatever else you prefer. If you want to add valume, some thinly sliced cucumbers would be great here too. . ENJOY! . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #goodmoodfood

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