Cauliflower Fried Rice

1. Prepare the cauliflower:

   • Remove leaves and core, chop into chunks, and pulse in a food processor until rice-sized. Or use store-bought riced cauliflower.

2. Cook the eggs:

   • In a large skillet or wok over medium heat, add a little oil. Scramble the eggs and set aside.

3. Sauté vegetables:

   • Add more oil, then cook onion, garlic, and any low-carb veggies (like carrots or zucchini) for 2–3 minutes until tender.

4. Add cauliflower rice:

   • Toss in the riced cauliflower, and stir well. Cook for 5–7 minutes, stirring occasionally until the cauliflower softens and starts to brown slightly.

5. Flavor it:

   • Add soy sauce (or coconut aminos), sesame oil, salt, and pepper to taste. Stir in the cooked eggs and optional protein.

6. Garnish and serve:

   • Top with chopped green onions and serve hot

Cheesy Broccoli Cheddar Spaghetti Squash

1.Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out the seeds, and place cut side down on a baking sheet. Roast for 30–40 minutes until tender

2.While squash roasts, steam broccoli until just tender (about 4–5 minutes), then chop into small pieces.

3.In a saucepan, melt butter, then stir in heavy cream, cream cheese, and cheddar. Cook on low until smooth and melted. Season with salt, pepper, and optional garlic powder.

4.Scrape the roasted spaghetti squash with a fork to create strands, keeping them inside the squash shell (or transfer to a bowl if preferred).

5.Mix the squash strands with chopped broccoli and pour the cheese sauce over the top. Stir until everything is well combined.

6.Top with extra cheese if desired, then return to the oven for 10–15 minutes until bubbly and golden.

Cheesy Bacon Ranch Chicken

1.Preheat oven to 375°F (190°C).

2.In a skillet, heat olive oil over medium heat. Season chicken with salt, pepper, and half of the ranch seasoning. Sear both sides of chicken breasts for 3–4 minutes per side, until golden. Remove from heat.

3.In a bowl, mix softened cream cheese, heavy cream, the remaining ranch seasoning, and half of the shredded cheese.

4.Spread the creamy mixture evenly over the chicken breasts in a baking dish.

5.Sprinkle crumbled bacon and the rest of the cheddar cheese on top.

6.Bake for 20–25 minutes or until chicken is cooked through (internal temp: 165°F / 74°C).