Category: Lunch

Beef Empanadas (Keto)

Posted on May 1, 2019 by - Lunch

Beef Empanadas (Keto) Recipe from That Vibrant Life
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Beef Empanadas (Keto)

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  • Author: Jessica Parker
  • Yield: 4 1x
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Description

Comfort food alert! This is one that comes with no guilt, however, if you are in the low carb camp. This simple recipe uses fathead dough for the crust. You can doctor this up with olives and sour cream if you like. We added salsa on top and it was delicious with or without!

Ingredients

Scale

Dough

  • 1.50 cups Mozzarella
  • 3 oz Cream Cheese
  • 1.25 cups Almond Flour
  • 1 Egg

Filling

  • 1 lb Ground Beef (grass fed and finished)
  • ½ cup Onion, chopped
  • 1 tsp Chile Powder
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1 tbsp Olive Oil
  • ½ cup Salsa

Instructions

  1. Preheat oven to 425 F.
  2. In a pan over medium heat, saute onions in olive oil until starting to soften. Add ground beef and seasons. Cook until browned. Add the salsa, combine well and set aside.
  3. Add mozzarella and cream cheese to a bowl and microwave for 30 seconds. Stir and microwave again for 30 seconds until cheese is melted and combined well.
  4. Add egg to cheese mixture and mix well.
  5. Add almond flour and mix until smooth and combined well.
  6. Roll out dough between two pieces of parchment paper until about 1/4″ thick. Use a bowl to cut uniform circles.
  7. I take the excess dough, mush it into a ball and roll it out again.
  8. Lay the circles on a cookie sheet lined with parchement paper or a silcone baking mat.
  9. Place a couple of spoonfuls of the meat mixture in the middle of each circle and fold in half. Press the edges down with a fork.
  10. Cook at 425 F for 12 minutes or until they start to turn golden brown. Top with whatever you’d like…sour cream, olives, salsa…. serve warm!

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Keto Taco Cups

Posted on February 17, 2019 by - Lunch

Keto Taco Cups Recipe from That Vibrant Life
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Keto Taco Cups

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  • Author: Jessica Parker
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Description

This Taco Cup recipe is Keto friendly, but it is for sure one of those crowd pleasers (keto and non-keto alike)! It is quite the keto comfort food! If you miss bread, fat head dough is for sure my favorite way to satisfy that craving. It is so much like regular bread. It is a recipe I use constantly, especially if we have non-keto people over and I want to make something everyone can have. It’s great for rolls, buns, or things like this!

Ingredients

Scale

Fat Head Dough

  • 2 oz Cream Cheese
  • ¾ cup Shredded Mozzarella
  • 1 Egg, beaten
  • ¼ tsp Garlic Powder (or Trader Joes’ “Everything But The Bagel” Seasoning)
  • ⅓ cup Almond Flour
  • 2 tsp Baking Powder
  • ½ cup Shredded Cheese (I like to use Pepper Jack)

Filling

  • 1 lb Ground Beef (grass fed and finished)
  • 1 tbsp Chili Powder
  • ¼ tsp Garlic Powder
  • ¼ tsp Onion Powder
  • ⅛ tsp Crushed Red Pepper
  • ¼ tsp Oregano
  • ½ tsp Paprika
  • 1.50 tsp Ground Cumin
  • 1 tsp Sea Salt or Pink Himalayan Salt
  • 1 tsp Black Pepper
  • 1.50 cups Shredded Cheese (your choice)
  • Optional toppings: sour cream, salsa, hot sauce, avocado

Instructions

  1. Preheat oven to 350F.
  2. In a small bowl, add cream cheese and shredded mozzarella cheese. Microwave on high for 20 seconds at a time, stirring in between, until melted (don’t cook too long! It’s so important to stir really well every 20 seconds. It melts really fast!)
  3. In a separate bowl, whisk egg until beaten. Add dry ingredients and mix well.
  4. Combine cheese mixture with egg mixture. Then add in remaining shredded cheese and mix well.
  5. Put dough in the refrigerator to chill while you prepare the meat filling.

Filling

  1. Brown the ground beef and then add all of the seasonings and combine well.
  2. Remove the dough from the fridge and place it between 2 large piece of parchment paper. Roll the dough out until it’s fairly thin; about 1/4 inch thick.
  3. Grease a muffin tin with butter or coconut oil (just 6 of the cups need to be greased)
  4. Use a large mouthed jar or large circle cookie cutter to make cut 6 circles out of your dough. Then carefully press each of the circles into the individual muffin tin cups.
  5. Spoon meat mixture into each cup, dividing evenly then top each cup with shredded cheese.
  6. Bake at 350F for 10-15 minutes or until golden brown.
  7. Serve warm or cold! They are really good either way and a great snack! Top with whatever your little heart desires, they are good with or without added toppings!

Nutrition

  • Serving Size: 6

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Jamaican Jerk Chicken Lettuce Cups

Posted on February 15, 2018 by - Lunch

Jamaican Jerk Chicken Lettuce Cups Recipe from That Vibrant Life
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Jamaican Jerk Chicken Lettuce Cups

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  • Author: Jessica Parker
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Description

People probably get sick of me saying “this is delicious” or something similar about these recipes I share. Well…it’s because I don’t share recipes that aren’t delicious! This one, definitely my new favorite. If you like dynamic flavor…spice {but not spicy hot}…and lime…you’ll LOVE this!

Ingredients

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Chicken

  • 2 tbsp coconut oil
  • 1 tbsp Jamaican jerk seasoning
  • 2 cups cooked chicken, shredded
  • 1 small lime
  • 1 medium bell pepper, chopped

 

Lime Mayo

  • 1 clove garlic, minced
  • 1 lime
  • ½ cup mayonnaise
  • ½ tsp garlic powder
  • course sea salt, to taste

 

Tacos

  • 1 head butter lettuce

Instructions

  1. Melt the coconut oil in a pan over medium heat. Add jerk seasoning & sauté for a minute to release the flavors.
  2. Add the shredded chicken & cook 2-3 minutes to warm through. Crush and add thyme & adjust seasoning to your preference.
  3. Turn off heat. Juice the lime and stir in lime juice. Finely dice bell pepper and combine with seasoned chicken.
  4. For the lime mayo: combine minced garlic, juice of the lime & zest in small bowl.
  5. Spoon some of the prepared chicken into the butter lettuce leaves. Top with diced bell pepper & lime mayo. Roll up and enjoy!

Nutrition

  • Serving Size: 1

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BLT, Chicken, Balsamic & Feta Salad

Posted on March 1, 2017 by - Lunch

BLT, Chicken, Balsamic & Feta Salad Recipe from That Vibrant Life
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BLT, Chicken, Balsamic & Feta Salad

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  • Author: Jessica Parker
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Description

If you’re looking for a filing and tasty salad that is full of savory flavors…look no further! This is easily a meal in itself and one you’ll want to make again!

Ingredients

Scale

Basalmic Dressing

  • ⅓ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 tbsp water
  • 2 tsp Italian seasoning
  • 2 tbsp minced garlic
  • 1 tsp honey
  • ¼ tsp teaspoon salt (add more to taste)

Salad

  • Chicken: either 2 chicken breasts, cooked or use the meat from a rotisserie chicken (we love doing this on busy nights when there’s not a lot of time for cooking!).
  • 6 slices bacon, cooked & crumbled
  • 8 cups mixed salad lettuce leaves
  • 2 tomatoes, chopped
  • 1 red onion, thinly sliced
  • 1 avocado, sliced
  • ½ cup mushrooms, chopped
  • ¼ cup crumbled feta cheese
  • salt and pepper, to taste

Instructions

  1. Whisk balsamic dressing ingredients together until well combined. Set aside.
  2. Arrange all salad ingredients in a large bowl. Top with the bacon, chicken, avocado and sprinkle with feta, and salt and pepper to taste. Drizzle with dressing, and enjoy!

Nutrition

  • Serving Size: 1

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