Finnish Lohikeitto – Creamy Salmon Soup A comforting Finnish soup made with fresh salmon, potatoes, leeks, and dill in a creamy broth. Ingredients (Serves 4): * 400g fresh salmon fillet, skin removed and cut into chunks * 4 medium potatoes, peeled and diced * 1 leek, cleaned and sliced * 1 onion, chopped * 1 liter fish stock or water * 200ml cream * 2 tbsp butter * Fresh dill, salt, and pepper Instructions: 1. In a large pot, melt butter and sauté onion and leek until soft. 2. Add diced potatoes and fish stock, bring to a boil, then simmer until potatoes are tender. 3. Add salmon chunks and cook gently until fish is cooked through (about 5–7 minutes). 4. Stir in cream and chopped dill. Season with salt and pepper. 5. Serve hot with rye bread. Finnish Tip: For extra flavor, add a splash of white wine before adding the potatoes.

Warm up with this Keto Greek Lemon Chicken Soup – a comforting, low-carb delight bursting with zesty lemon and fresh veggies! #KetoRecipes #HealthyEating #SoupSeason #LowCarb #ComfortFood Ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups chicken broth - 1 pound boneless, skinless chicken thighs - 1 medium zucchini, diced - 1 cup fresh spinach - 1/4 cup fresh lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) Directions: 1. Begin by heating the olive oil in a large pot over medium heat. Toss in the diced onion and sauté until it becomes translucent, which should take about 5 minutes. 2. Next, add the minced garlic and let it cook for another minute, just until it's beautifully fragrant. 3. Pour in the chicken broth and bring it to a nice boil. Once boiling, add the chicken thighs, then reduce the heat to a simmer. Let it cook for 20-25 minutes, or until the chicken is cooked through and tender. 4. Remove the chicken from the pot and, using two forks, shred it into bite-sized pieces. Return the shredded chicken to the pot. 5. Stir in the diced zucchini, fresh spinach, lemon juice, oregano, salt, and pepper. Let it all simmer together for another 5-10 minutes until the zucchini is nice and tender. 6. Give it a taste, adjust the seasoning if needed, and serve hot. Don’t forget to garnish with fresh parsley for that perfect finishing touch! Nutritional Values (per serving): - Serving Size: 1 cup - Calories: 320 - Protein: 30g - Fat: 14g - Carbohydrates: 6g - Fiber: 2g - Net Carbs: 4g Enjoy this hearty, nutritious soup that will keep you cozy and satisfied!

Looking for a cozy, comforting dish that fits your keto lifestyle? This Keto Chicken Broccoli Casserole Bake is cheesy, creamy, and absolutely delicious! Ingredients: - 2 cups cooked chicken, shredded - 2 cups broccoli florets, steamed - 1 cup shredded cheddar cheese - 1 cup heavy cream - 1/2 cup cream cheese, softened - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 teaspoon paprika - 1/2 cup grated Parmesan cheese - 1 tablespoon olive oil Directions: 1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil to prevent sticking. 2. In a large mixing bowl, combine the shredded chicken, steamed broccoli, garlic powder, onion powder, salt, black pepper, and paprika. Stir until everything is well mixed. 3. In another bowl, whisk together the heavy cream and softened cream cheese until it’s smooth and creamy. Pour this mixture over the chicken and broccoli combo, stirring gently to coat everything evenly. 4. Transfer the mixture to your prepared baking dish, spreading it out nice and even. 5. Top it off with shredded cheddar cheese and sprinkle grated Parmesan cheese over the top for extra flavor. 6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. 7. Let your casserole cool for about 5 minutes before diving in! Nutrition Facts (per serving): - Serving Size: 1 generous portion - Calories: 450 - Protein: 35g - Fat: 32g - Carbohydrates: 6g - Fiber: 2g - Net Carbs: 4g Enjoy this delicious casserole with family or as a meal prep favorite! Perfect for those cozy nights in. #KetoRecipe #ChickenCasserole #LowCarb #HealthyEating #DeliciousDinners

Lemon Parmesan Crusted Salmon Delight Ingredients: - 4 salmon fillets - 1/2 cup breadcrumbs - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 2 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Lemon wedges for serving Preparation Steps: 1. Start by preheating your oven to 400°F (200°C). 2. In a mixing bowl, whisk together the breadcrumbs, grated Parmesan cheese, minced garlic, dried oregano, salt, and black pepper until well combined. 3. Take your salmon fillets and pat them dry with a paper towel to ensure a nice, crispy crust. 4. Drizzle olive oil and lemon juice over each fillet, brushing it evenly to create a flavorful base. 5. Generously coat the top of each fillet with the Parmesan breadcrumb mixture, pressing gently for it to stick snugly. 6. Arrange the coated salmon fillets on a baking sheet lined with parchment paper for easy clean-up. 7. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is perfectly cooked and the topping turns a delightful golden brown. 8. Plate your salmon and serve with fresh lemon wedges on the side for an extra zesty kick. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins Calories: 350 kcal per serving | Servings: 4 servings Suggested Pairings: - Complement your salmon with vibrant steamed asparagus - A refreshing quinoa salad will elevate the meal - Indulge in creamy garlic mashed potatoes for a comforting side #salmonrecipe #dinnerideas #healthyfood

Cozy up with this hearty Keto Beef Stew that’s brimming with flavor and simmered to perfection. A low-carb delight for chilly nights! #Keto #BeefStew #LowCarb #ComfortFood #HealthyEating Ingredients: - 2 pounds beef chuck, cut into 1-inch cubes - 3 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups beef broth (low-sodium) - 2 cups cauliflower florets - 1 cup carrots, sliced (optional for strict keto) - 1 cup celery, chopped - 2 teaspoons dried thyme - 2 teaspoons dried rosemary - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons Worcestershire sauce - 1 tablespoon apple cider vinegar Directions: 1. Grab a large pot or Dutch oven and heat up that olive oil over medium-high heat. Toss in the beef cubes and let them brown on all sides – it’s all about the caramelization! Once browned, remove the beef and set it aside for a moment. 2. In the same pot, add the chopped onion and minced garlic. Sauté away until the onion becomes translucent, about 3-4 minutes. Your kitchen should be smelling heavenly right about now! 3. Time to bring that beef back into the fold. Add it to the pot along with the beef broth, Worcestershire sauce, apple cider vinegar, thyme, rosemary, paprika, salt, and pepper. Stir well to combine – get all those flavors mingling. 4. Bring everything to a delightful boil, then reduce the heat and cover. Let it simmer for 1.5 to 2 hours, or until that beef is unbelievably tender. Patience is essential here! 5. Add the cauliflower florets and celery to the pot, and if you’re feeling adventurous and not too strict with your keto, toss in those carrots as well. Let it simmer for another 20-30 minutes, until the veggies are tender and bursting with flavor. 6. Before serving, give it a taste and adjust the seasoning if needed. Serve hot and enjoy every spoonful of this comforting dish! Nutritional Values (per serving): - Serving Size: 1 cup - Calories: 320 - Protein: 30g - Fat: 20g - Carbohydrates: 8g - Fiber: 3g Dig in and savor the warmth of this delicious stew!