Number of servings: 1

Nutritional values per serving:

Calories: 332 | Fat: 28 g | Carbohydrates: 3 g | Net carbs: 2g | Fiber: 1 g | Protein: 18 g

Ingredients:

• Eggs: 3 large eggs
• Fresh spinach: 30g, chopped
• Feta cheese: 30g, crumbled
• Salt and pepper to taste
• Olive oil: 15ml

Directions:

1. Crack the eggs into a bowl and whisk them until well beaten. Season with salt and pepper.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the chopped spinach to the skillet and sauté for 1-2 minutes until it wilts.
3. Pour the beaten eggs over the spinach in the skillet. Once the eggs are mostly set, sprinkle the crumbled feta cheese over one half of the omelette. Carefully fold the other half of the omelette over the cheese, creating a half-moon shape.
4. Cook for another 1-2 minutes until the cheese melts and the omelette is cooked to your desired level of doneness. Slide the omelette onto a plate and serve immediately.

Number of servings: 1

Nutritional values per serving:

Calories: 450 | Fat: 28 g | Carbohydrates: 5 g | Net carbs: 2g | Fiber: 3 g | Protein: 20 g

Ingredients:

• Tofutaki (konjac) noodles: 1 pack, drained
• Shrimp: 200g, peeled and deveined
• Pepper and salt to taste
• Extra virgin olive oil: 7g
• Cooking cream, 20% fat: 150ml
• Cream cheese: 80g
• Grana Padano cheese: 80g
• Garlic: 5g
• Parsley: 5g

Directions:

1. Cook the noodles according to package instructions.
2. In a separate pan, melt the cream cheese over medium heat. Whisk in the Grana Padano cheese, minced garlic, black pepper, and salt. Gradually whisk in the cooking cream and simmer for 1-2 minutes, until the sauce thickens slightly.
3. Heat olive oil in a pan over medium heat. Add the shrimp and cook for 2-3 minutes per side.
4. Add the cooked shrimp to the Alfredo sauce and heat through. Pour the sauce over the cooked konjac noodles and garnish with chopped parsley.

Number of servings: 1

Nutritional values per serving:

Calories: 238 | Fat: 28g | Carbohydrates: 5.7g | Net carbs: 3g | Fiber: 2.7g | Protein: 16g

Ingredients:

• Almonds: 30g
• Gouda cheese: 40g (about 2 slices)

Directions:

1. Place almonds and cheese on a plate and enjoy your snack.

Number of servings: 1

Nutritional values per serving:

Calories: 450 | Fat: 30g | Carbohydrates: 10g | Net carbs: 6g | Fiber: 4g | Protein: 35g

Ingredients:

• Salmon fillet: 150g
• Olive oil: 15g
• Salt and pepper to taste
• Garlic: 5g
• Lemon: 1/2 lemon, sliced
• Broccoli: 150g

Directions:

1. Preheat your oven to 200°C (about 400°F). Pat the salmon fillet dry with a paper towel.
2. Place the salmon on a baking sheet lined with parchment paper. Brush the salmon with olive oil, ensuring it is well-coated.
3. Season the salmon with salt, pepper, and garlic. Bake the salmon in the preheated oven for about 12-15 minutes or until it is cooked through and flakes easily with a fork.
4. While the salmon is baking, toss the broccoli with a bit of olive oil, salt, and pepper. Spread the broccoli on a separate part of the baking sheet.
5. Place the broccoli in the oven alongside the salmon for the last 10-12 minutes or until the broccoli is tender-crisp.
6. Squeeze fresh lemon juice over the salmon and garnish with lemon slices. Plate the salmon alongside the baked broccoli. Enjoy!

Number of servings: 1

Nutritional values per serving:

Calories: 300 | Fat: 18g | Carbohydrates: 14g | Net carbs: 7g | Fiber: 7g | Protein: 11g

Ingredients:

• Ground flaxseeds: 13g
• Unsweetened almond milk (or any keto-friendly milk of choice): about 65ml
• Vanilla extract: 2ml
• Sweetener (erythritol or stevia): 5g
• Almond butter (or any nut/seed butter of your choice): 30g
• Berries (Fresh or frozen): 25g
• Optional toppings: sliced almonds, coconut flakes

Directions:

1. In a bowl, combine the ground flaxseeds, almond milk, vanilla extract, sweetener, and almond butter. Stir well and allow the mixture to sit for a few minutes to thicken. Refrigerate for at least 15-20 minutes or overnight.
2. Before serving, give the pudding a good stir to ensure everything is well mixed. Gently fold in the fresh or frozen berries and add optional toppings, enjoy your breakfast.

Number of servings: 1

Nutritional values per serving:

Calories: 450 | Fat: 32 g | Carbohydrates: 6 g | Net carbs: 4g | Fiber: 2 g | Protein: 35 g

Ingredients:

• For the Salad:
• Chicken breast: 100g
• Salt and black pepper to taste
• Olive oil: 7g
• Romaine lettuce: 75g, chopped
• Parmesan cheese: 15g, shaved or grated
• For the Caesar Dressing:
• Mayonnaise: 15g
• Dijon mustard: 7g
• Garlic: 3g, minced
• Lemon juice: 7ml
• Parmesan cheese: 15g, grated
• Salt and black pepper to taste
• For the Crispy Bacon:
• Bacon: 25g

Directions:

1. Season the chicken breast with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken breast for about 3-4 minutes per side or until cooked through. Allow it to rest for a few minutes, then slice it into strips.
2. In the same skillet, cook the bacon until crispy. Once done, crumble it into small pieces.
3. In a small bowl, whisk together mayonnaise, Dijon mustard, minced garlic, lemon juice, grated Parmesan cheese (15g), salt, and black pepper. Adjust the seasoning to your taste.
4. In a bowl, combine the chopped romaine lettuce, sliced chicken, and Parmesan cheese (15g). Drizzle the Caesar dressing over the salad and toss until well coated.
5. Top the salad with crispy bacon crumbles and serve.

Number of servings: 1

Nutritional values per serving:

Calories: 111 | Fat: 9g | Carbohydrates: 5.5g | Net carbs: 3.5g | Fiber: 2g | Protein: 4g

Ingredients:

• Celery: 2 (about 00g), washed and cut into manageable lengths
• Almond butter: 15g
• Hemp seeds (optional): for garnish
• Coconut flakes or almond flakes (optional): for garnish

Directions:

1. Wash and cut celery into manageable lengths. Spread almond butter evenly over the celery sticks, topping with chia seeds, hemp seeds or coconut flakes.
2. Serve or store in an air tight container.

Number of servings: 1

Nutritional values per serving:

Calories: 650 | Fat: 30g | Carbohydrates: 9g | Net carbs: 5g | Fiber: 4g | Protein: 31g

Ingredients:

• For Pork Chops:
• Pork chop: 150g, bone removed
• Salt and pepper to taste
• Olive oil: 10g
• Garlic: 5g, minced
• Unsalted butter: 20g
• Fresh thyme: 3g
• For Green Beans:
• Green beans: 100g, trimmed
• Olive oil: 10g
• Garlic: 3g, minced
• Lemon: 5ml, juiced
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C). Season the pork chop with salt and pepper. In an oven-safe skillet, heat olive oil over medium-high heat. Sear the pork chop for 2-3 minutes each side. then set aside.
2. In the same skillet, cook garlic until fragrant. Add butter, thyme, and return pork chop. Spoon some sauce over the pork chop. Transfer the skillet to the preheated oven and bake for 15-20 minutes.
3. While the pork chop bakes, heat oil in another pan. Sauté garlic for 1 minute, then add green beans, season with salt and pepper, and cook for 5-7 minutes. Drizzle with lemon juice.
4. Serve the cooked pork chop with garlic butter sauce and lemony green beans.

Number of servings: 1

Nutritional values per serving:

Calories: 330 | Fat: 26g | Carbohydrates: 11g | Net carbs: 7g | Fiber: 4g | Protein: 17g

Ingredients:

• Almond Protein Powder: 18g
• Sweetener of your choice: 10-15g
• Baking Powder: 2g
• Egg: 1 egg
• Unsalted butter: 15g, melted
• Unsweetened almond milk: 15ml
• Vanilla extract: 1ml
• Fresh or frozen Blueberries: 20g
• Almond butter: 10g (optional)

Directions:

1. Grease the inside of a microwave-safe mug. In a bowl, mix the almond protein powder and baking powder.
2. Add the melted butter, egg, almond milk, sweetener, and vanilla extract to the dry ingredients. Mix until well combined. Gently fold in the blueberries.
3. Pour the batter into the prepared mug. Microwave on high for 90 seconds to 2 minutes, or until the cake is set in the middle. Drizzle almond butter on top (optional) and enjoy.

Number of servings: 1

Nutritional values per serving:

Calories: 480 | Fat: 40g | Carbohydrates: 6g | Net carbs: 2g | Fiber: 4g | Protein: 23g

Ingredients:

• Avocado: 1 large avocado (about 200g)
• Canned tuna: 1 can, drained (about 140g)
• Mayonnaise: 30g
• Salt and pepper to taste
• Fresh lemon juice (to taste)
• Fresh parsley, chopped (for garnish)

Directions:

1. Cut the avocado in half and remove the pit. In a bowl, mix together the drained tuna and mayonnaise.
2. Season the tuna mixture with salt and pepper to taste. Add fresh lemon juice to the tuna mixture, adjusting to your taste preferences.
3. Spoon the tuna mixture into the hollowed-out center of the avocado half. Garnish with chopped fresh parsley. Enjoy your meal

Number of servings: 1

Nutritional values per serving:

Calories: 144 | Fat: 11g | Carbohydrates: 4g | Net carbs: 3g | Fiber: 1g | Protein: 7g

Ingredients:

• Fresh mozzarella balls: 40g
• Cherry tomatoes: 50g
• Fresh basil leaves: 7g
• Extra virgin olive oil: 5ml
• Balsamic vinegar: 5ml
• Salt and pepper to taste

Directions:

1. Drain the fresh mozzarella ball. Wash the cherry tomatoes and basil leaves.
2. Take toothpicks or a small skewer. Thread a mozzarella ball, a cherry tomato, and a basil leaf onto the skewer. Repeat with the remaining ingredients to create more skewers.
3. Place the assembled Caprese skewers on a plate. Drizzle extra virgin olive oil, balsamic vinegar over the skewers.
4. Sprinkle with a pinch of salt and pepper to taste. Serve and enjoy!

Number of servings: 1

Nutritional values per serving:

Calories: 443 | Fat: 35g | Carbohydrates: 11g | Net carbs: 7g | Dietary Fiber: 4g | Protein: 25g

Ingredients:

• Ground beef: 150g
• Cabbage: 100g, shredded
• Onion: 25g, finely chopped
• Garlic: 2 cloves, minced
• Tomato paste: 1 tablespoon
• Beef broth: 60ml
• Paprika: 1 teaspoon
• Cumin: 1/2 teaspoon
• Salt and pepper: To taste
• Olive oil: 15ml
• Cheddar cheese: 30g, shredded

Directions:

1. Preheat the oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Sauté onions, garlic, and beef. Add tomato paste, paprika, cumin, salt, and pepper. Cook for 2-3 minutes.
2. Mix in shredded cabbage. Cook for 5-7 minutes until slightly softened.
3. Pour beef broth, stir, and simmer. Transfer to casserole dish. Bake for 20-25 minutes.
4. Sprinkle shredded cheddar cheese on top during the last 5 minutes until melted. Enjoy your meal.

Number of servings: 1

Nutritional values per serving:

Calories: 183 | Fat: 15g | Carbohydrates: 10g | Net carbs: 5g | Fiber: 5g | Protein: 5g

Ingredients:

• Coconut milk: 120ml (unsweetened)
• Chia seeds: 24g
• Vanilla extract: 1ml
• Keto-friendly sweetener: 4-8g (stevia or erythritol, to taste)
• Fresh raspberries: 30g
• Hemp seeds or other seeds/nuts for topping

Directions:

1. In a bowl, combine coconut milk, chia seeds, vanilla extract, and sweetener. Stir well.
2. Adjust consistency with water if too thick. Let it sit for a few minutes, then stir to prevent clumping.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Before serving, stir again. Top with fresh raspberries and seeds or nuts.

Number of servings: 1

Nutritional values per serving:

Calories: 480 | Fat: 40g | Carbohydrates: 8g | Net carbs: 5g | Fiber: 3g | Protein: 25g

Ingredients:

• Zucchini: 150g (1 medium-sized)
• Shrimp: 100g, peeled and deveined
• Extra virgin olive oil: 10g
• Salt and pepper, to taste
• For the Pesto:
• Basil leaves: 30g
• Parmesan cheese: 25g, grated
• Pine nuts: 30g
• Garlic: 1 clove, minced
• Extra virgin olive oil: 25g
• Salt and pepper, to taste

Directions:

1. Use a spiralizer or vegetable peeler to create zucchini noodles.
2. Blend basil, Parmesan, pine nuts, garlic, and olive oil until coarse. Season with salt and pepper.
3. Toss shrimp with oil, salt, and pepper. Grill until opaque and cooked through.
4. Sauté zucchini noodles until just tender. Toss with pesto. Top with grilled shrimp.
5. Serve immediately, optionally garnished.

Number of servings: 1

Nutritional values per serving:

Calories: 191 | Fat: 15g | Carbohydrates: 4g | Net carbs: 2g | Dietary Fiber: 2g | Protein: 13g

Ingredients:

• Celery sticks: 2 (about 100g), washed and cut into manageable lengths
• Cream cheese: 30g
• Smoked salmon: 50g, thinly sliced
• Fresh dill: For garnish (optional)
• Salt and pepper to taste

Directions:

1. Wash and cut celery into manageable lengths.
2. Evenly spread cream cheese on celery.
3. Top with thin slices of smoked salmon. Optionally add fresh dill for flavor and color.
4. Season with salt and pepper to taste. Arrange on a plate, serve.

Number of servings: 1

Nutritional values per serving:

Calories: 402 | Fat: 30g | Carbohydrates: 5g | Net carbs: 3g | Dietary Fiber: 2g | Protein: 30g

Ingredients:

• Seabass fillet: 150g
• Olive oil: 15g
• Salt and pepper: To taste
• Baby spinach: 100g
• Garlic: 5g, minced
• Heavy cream: 30ml
• Parmesan cheese: 20g, grated
• Unsalted butter: 15g

Directions:

1. Season seabass fillet with salt and pepper. Pan-sear in olive oil until golden brown on both sides.
2. Remove seabass and set aside. In the same pan, sauté garlic in olive oil. Add spinach, cook until wilted.
3. Stir in heavy cream, Parmesan, and season with salt. Return seabass to the pan briefly.
4. Serve seabass over creamy spinach. Garnish with black pepper.

Number of servings: 1

Nutritional values per serving:

Calories: 420 | Fat: 33 g | Carbohydrates: 3 g | Fiber: 1 g | Protein: 21 g | Net Carbs: 2g

Ingredients:

• Eggs: 2 large eggs
• Salt and pepper to taste
• Extra virgin olive oil: 15g
• Mushrooms: 75g, sliced
• Goat cheese: 40g, crumbled
• Fresh chives, chopped (for garnish)

Directions:

1. Whisk eggs, salt, and pepper in a bowl. Heat olive oil in a non-stick skillet over medium heat.
2. Sauté sliced mushrooms for 3-5 minutes until softened.
3. Pour eggs over mushrooms. Once most of the liquid egg is set, sprinkle crumbled goat cheese on top. Continue cooking until eggs are set but still slightly moist in the center.
4. Garnish with fresh chives. Slide the frittata onto a plate, slice, and serve.

Number of servings: 1

Nutritional values per serving:

Calories: 453 | Fat: 33g | Carbohydrates: 10g | Net carbs: 6g | Fiber: 4g | Protein: 33g

Ingredients:

• Salmon fillet: 150g
• Extra virgin olive oil: 15g
• Paprika: 1g
• Salt and pepper: To taste
• For Avocado Salsa:
• Avocado: 100g, diced
• Tomato: 150g, diced
• Red onion: 25g, finely chopped
• Fresh cilantro: 5g, chopped
• Lime juice: 10ml
• Salt and pepper: To taste

Directions:

1. Preheat your oven to 375°F (190°C). Place the salmon fillet on a baking sheet lined with parchment paper. Brush the salmon with olive oil, sprinkle with paprika, salt, and pepper.
2. Bake for about 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.
3. In a bowl, combine diced avocado, tomato, red onion, cilantro. Add lime juice, salt, and pepper. Mix gently.
4. Place the roasted salmon on a plate. Top with the fresh avocado salsa. Garnish with additional cilantro if desired. Serve immediately.

Number of servings: 1

MunkPack Keto Bar Almond Butter Cocoa Chip: 38g

Nutritional values per serving:

Calories: 150 | Fat: 12g | Carbohydrates: 13g | Net carbs: 2g | Dietary Fiber: 5g | Protein: 5g

Number of servings: 1

Nutritional values per serving:

Calories: 503 | Fat: 35g | Carbohydrates: 10g | Net carbs: 7g | Dietary Fiber: 2g | Protein: 40g

Ingredients:

• Sirloin steak: 150g
• Asparagus spears: 100g, trimmed
• Extra virgin olive oil: 15g
• Unsalted butter: 15g
• Garlic: 5g, minced
• Salt and pepper: To taste
• Fresh parsley: For garnish (optional)
• Lemon wedges: For serving

Directions:

1. Rub the steak with olive oil, salt, and pepper. Heat a pan over medium-high heat. Sear the steak for about 4-5 minutes per side or until it reaches your desired doneness.
2. In the same pan, add olive oil if needed. Toss the trimmed asparagus in the pan and cook for about 5-7 minutes or until they are tender-crisp.
3. Melt butter in a separate pan, add minced garlic, and sauté until fragrant. Set aside.
4. Let the steak rest for a few minutes before slicing it against the grain. Arrange the cooked asparagus on a plate, place the steak on top, and drizzle with the garlic butter. Garnish with fresh parsley, serve with lemon wedges.

Number of servings: 1

Nutritional values per serving:

Calories: 260 | Fat: 20g | Carbohydrates: 9g | Dietary Fiber: 4g | Protein: 15g | Net Carbs: 5g

Ingredients:

• Smoked salmon: 60g, sliced
• Avocado: 1/2, sliced
• Cucumber: 25g, thinly sliced
• Cherry tomatoes: 25g, halved
• Red onion: 20g, thinly sliced
• Cream cheese: 15g, softened
• Salt and pepper: To taste
• Lemon wedge: For serving

Directions:

1. Arrange the smoked salmon slices in the center of a bowl.
2. Surround the salmon with avocado slices, cucumber, cream cheese, red onion, and cherry tomatoes.
3. Gently toss the ingredients together for a mixed salad.
4. Serve with a lemon wedge on the side for an extra burst of flavor.

Number of servings: 1

Nutritional values per serving:

Calories: 433 | Fat: 33g | Carbohydrates: 13g | Net carbs: 8g | Fiber: 5g | Protein: 26g

Ingredients:

• Shrimp: 100g, peeled and deveined
• Avocado: 1/2
• Cherry tomatoes: 25g, halved
• Cucumber: 25g, sliced
• Red onion: 12.5g, thinly sliced
• Mixed salad greens: 50g (lettuce, spinach, arugula, etc.)
• Feta cheese (optional): 15g, crumbled
• For Lime Vinaigrette:
• Extra virgin olive oil: 20g
• Lime juice: 7ml
• Dijon mustard: 3g
• Garlic: 2g, minced
• Salt and pepper, to taste

Directions:

1. Season shrimp with salt and pepper. In a skillet over medium heat, cook shrimp for 2-3 minutes per side or until they turn pink and opaque. Set aside.
2. In a small bowl, whisk together olive oil, lime juice, Dijon mustard, minced garlic, salt, and pepper. Adjust the seasoning to taste.
3. In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, and sliced avocado. Add the cooked shrimp to the salad.
4. Drizzle the lime vinaigrette over the salad. Toss gently to coat everything evenly. Add Feta Cheese
5. Divide the salad into a serving bowl and enjoy!

Number of servings: 1

Nutritional values per serving:

Calories: 297 | Fat: 25g | Carbohydrates: 6g | Net carbs: 3g | Fiber: 3g | Protein: 15g

Ingredients:

• Green and black olives: 25g
• Brie cheese: 25g, sliced
• Cheddar cheese: 25g, sliced
• Almonds or walnuts: 15g
• Cherry tomatoes: 25g
• Pepper: to taste
• Fresh basil leaves: For garnish
• Olive oil: For drizzling

Directions:

1. Arrange sliced cheeses, olives, nuts, and cherry tomatoes on a plate.
2. Drizzle with olive oil, and sprinkle some pepper to enhance flavor.
3. Enjoy.

Number of servings: 1

Nutritional values per serving:

Calories: 385 | Fat: 25g | Carbohydrates: 10g | Net carbs: 5g | Dietary Fiber: 5g | Protein: 35g

Ingredients:

• For the Pork:
• Pork loin: 200 grams
• Olive oil: 1 tablespoon (15 ml)
• Garlic powder: 1/2 teaspoon
• Paprika: 1/2 teaspoon
• Salt and pepper to taste
• For the Eggs:
• Eggs: 2
• Salt and pepper to taste
• For the Salad:
• Mixed greens: 2 cups
• Avocado: 1/2, sliced
• Olive oil: 1 tablespoon (15 ml)
• Lemon juice: 1 tablespoon (15 ml)
• Salt and pepper to taste
• For the Cheese:
• Cheese: 50 grams, grated or sliced

Directions:

1. Preheat oven to 375°F (190°C).

2. Rub the pork loin with olive oil, garlic powder, paprika, salt, and pepper. Place the pork on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for a few minutes before slicing.

3. Boil or fry the eggs to your preference. Season with salt and pepper.

4. Toss mixed greens with olive oil, lemon juice, salt, and pepper. Add sliced avocado on top.

5. Place sliced baked pork, cooked eggs, and salad with avocado on a plate. Add cheese on top or on the side. Serve immediately.

Number of servings: 1

Nutritional values per serving:

Calories: 292 | Fat: 20g | Carbohydrates: 17g | Fiber: 7g | Protein: 18g | Net Carbs: 10g

Ingredients:

• Plain Greek yogurt (unsweetened): 150g
• Berries (blueberries, strawberries, or raspberries): 50g
• Almonds (or walnuts): 15g
• Chia seeds: 10g
• Sweetener (stevia or erythritol), to taste

Directions:

1. In a serving bowl or glass, layer Greek yogurt at the bottom.
2. Add a layer of mixed berries on top of the yogurt. Sprinkle chia seeds and chopped nuts over the berries.
3. Optionally, sweeten with keto-friendly sweetener to taste. Repeat the layers until the bowl is filled. Enjoy the breakfast!

Number of servings: 1

Nutritional values per serving:

Calories: 308 | Fat: 20g | Carbohydrates: 11g | Net carbs: 6g | Fiber: 5g | Protein: 26g

Ingredients:

• Chicken breast: 150g, thinly sliced
• Broccoli: 150g, cut into florets
• Bell pepper: 100g, thinly sliced
• Extra virgin olive oil: 15g
• Garlic: 3g, minced
• Ginger: 3g, grated
• Soy sauce: 15ml
• Sesame oil: 5ml
• Salt and pepper: To taste
• Green onions: 10g, chopped (for garnish)

Directions:

1. Heat olive oil in a pan over medium-high heat. Add thinly sliced chicken breast and cook until browned and cooked through.
2. Add minced garlic and grated ginger to the pan, sautéing for about 1 minute. Add broccoli and bell pepper slices, stirring well.
3. In a small bowl, mix soy sauce and sesame oil. Pour the mixture over the chicken and vegetables. Season with salt and pepper to taste. Garnish with chopped green onions.
4. Serve hot and enjoy your meal!

Number of servings: 1

MunkPack Keto Bar Coconut Cocoa Chip: 32g

Nutritional values per serving:

Calories: 140 | Fat: 13g | Carbohydrates: 13g | Net carbs: 2g | Dietary Fiber: 5g | Protein: 4g

Number of servings: 1

Nutritional values per serving:

Calories: 337 | Fat: 25g | Carbohydrates: 10g | Net carbs: 5g | Dietary Fiber: 5g | Protein: 23g

Ingredients:

• Scallops: 150g
• Cauliflower: 150g, riced
• Unsalted butter: 10g
• Garlic: 3g, minced
• Salt and pepper: To taste
• Extra virgin olive oil: 10g
• Fresh parsley: For garnish (optional)
• Lemon wedge: For serving

Directions:

1. Rice the cauliflower using a food processor or box grater. Heat olive oil in a pan over medium heat. Sauté cauliflower rice until tender. Set aside.
2. Pat scallops dry and season with salt and pepper. In the same pan, add more oil if needed. Sear scallops for 1-2 minutes per side until golden brown and opaque.
3. Melt butter in the pan and add minced garlic. Cook for a minute until garlic is fragrant. Toss cauliflower rice in the garlic butter.
4. Plate garlic butter cauliflower rice and top with pan-seared scallops. Garnish with fresh parsley if desired. Serve with a lemon wedge on the side.