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Are you looking for a refreshing, low-carb dish that will brighten up your meal? This Keto Cauliflower Salad is not only delicious but also packs a nutritious punch! Ingredients: - 1 medium head of cauliflower, cut into florets - 4 large eggs - 1 cup cucumber, diced - 1/2 cup green onions, chopped - 1/2 cup mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon apple cider vinegar - Salt and pepper to taste - 1 teaspoon garlic powder - 1 teaspoon paprika (optional) Directions: 1. Start by bringing a large pot of salted water to a boil. Toss in the cauliflower florets and let them cook for about 5-7 minutes until they’re tender yet still firm. Drain the cauliflower and let it cool. 2. Meanwhile, take a separate pot and place the eggs inside, covering them with water. Bring it to a boil, then cover and remove from heat. Allow the eggs to sit for 12 minutes. After that, drain the hot water and cool the eggs in ice water. Once cool, peel and chop the eggs. 3. In a large mixing bowl, combine the cooled cauliflower, chopped eggs, diced cucumber, and green onions. 4. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. If you’re feeling adventurous, sprinkle in some paprika for an extra flavor kick! 5. Pour the creamy dressing over the cauliflower mixture and give it a gentle stir until everything is beautifully coated. 6. For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This allows all the delicious tastes to meld together. Nutrition Facts (per serving, approximately 1 cup): - Calories: 210 - Protein: 6g - Fat: 18g - Carbohydrates: 6g - Fiber: 2g Serving Size: About 1 cup Get ready to enjoy this crunchy, creamy delight that fits perfectly into your keto lifestyle. Dive in and savor every bite! #KetoSalad #LowCarb #HealthyEating #CauliflowerLove #KetoFriendly

Bouillabaisse – Provençal Seafood Stew An aromatic Mediterranean stew combining seafood, fennel, saffron, and citrus in a rich fish broth—a coastal French classic. Ingredients (Serves 4–6): * 500g white fish fillets (e.g., cod) * 300g mussels or clams * 300g shrimp * 1 fennel bulb, sliced * 2 tomatoes, chopped * 1 leek, sliced * 4 garlic cloves, minced * Zest of 1 orange * 1 tsp saffron threads * 1 tsp thyme * 1 liter fish stock * 1 cup dry white wine * Olive oil, salt, pepper Instructions: 1. Sauté fennel, leek, garlic in olive oil until fragrant. 2. Add tomatoes, wine, stock, orange zest, saffron, thyme. Simmer 30 min. 3. Add seafood in stages—fish, then shrimp, mussels last. Cook until done. 4. Serve with toasted baguette and rouille sauce. French Tip: For extra depth, simmer fish heads and shells into the broth beforehand—or serve with a splash of Pernod for authentic anise flavor.

ULTRA BBQ PULLED PORK & PINEAPPLE DEEP DISH Ingredients: 2 cups pizza dough 1 ½ cups BBQ pulled pork ½ cup pineapple chunks 1 ½ cups shredded mozzarella + cheddar blend ¼ cup red onion, thinly sliced ¼ cup smoky BBQ sauce (plus extra for drizzle) Optional: chopped cilantro Instructions: 1⃣ Press dough into deep dish pan. 2⃣ Layer pulled pork, pineapple, onion, and cheese. 3⃣ Drizzle with BBQ sauce. 4⃣ Bake until crust is golden & cheese is melty. 5⃣ Finish with cilantro & extra BBQ drizzle if desired. Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 6