This very simple salad with asparagus, romaine lettuce, radishes topped with lemon granola, and then drizzled with a lemon vinaigrette is perfect for Easter dinner or any spring/summer dinner or lunch. This bright beautiful salad is the first signs of spring. If your looking for a the prefect spring salad, this is it!

Spring Asparagus Salad With Lemon Vinaigrette - Keto | Low Cab | Gluten-Free
Spring Asparagus Salad With Lemon Vinaigrette - Keto | Low Cab | Gluten-Free

Spring Asparagus Salad With Lemon Vinaigrette Ingredients:

5 to 6 asparagus spears

3 radishes, thinly sliced

4 romaine lettuce leaves

2 Tbsp of crumbled Lolli's Lemon Drop Cookie Clusters

(Note: Salad ingredients are for 1 serving)


The Vinaigrette Dressing:

2/3 cup of California Olive Ranch Extra Virgin Olive Oil

Juice of 1 lemon

1 Tbsp grated lemon peel

1/4 cup of apple cider vinegar

1 Tbsp Choc Zero Vanilla Syrup

3 to 4 Tbsp Eat Sweet Logic Allulose Stevia Blend Sweetener

salt to taste


Directions:

1. In a bowl, whisk together all of the vinaigrette ingredients until smooth.

2. Blanch the asparagus spears just until they turn green (about 3 minutes). Drain and let cool completely.

3. On a serving plate, layer the romaine lettuce, radishes, and asparagus spears. Drizzle wit

vinaigrette, and top with crumbled lemon drop cookie clusters.

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Crispy Garlic Chicken Cutlets with Parsley Pesto Pasta - a family favorite just got better using California Olive Ranch Garlic Infused Extra Virgin Olive Oil in both the chicken cutlets and the parsley pesto. This olive oil is smooth, buttery and the garlic flavor is fabulous - I could drink it! By using this garlic infused olive oil, the garlic flavor is mellow (not pungent like fresh garlic) and allows you to really taste the parsley, nuts and the olive oil making a perfectly balanced pesto sauce. This parsley pesto sauce compliments all sorts of meats, vegetables, and pasta. My favorite way to eat pesto is tossed in a low carb pasta. However, it would be great for as a marinade for chicken, fish, beef, or vegetables as well. There are so many other ways to use pesto - how about as a dip for bread, or add to your salad (or salad dressing), or on your pizza, or a dollop on homemade tomato bisque. The uses are endless.


The chicken cutlets are dipped in egg wash then coated in an almond flour & Parmesan cheese mixture, and then pan fried with in the garlic infused EVOO. Perfect-O! The best chicken cutlets I've made yet! The garlic infused olive oil lends in a just the right amount garlic in every bite.


I'm super excited that I had the chance to partner with California Olive Ranch to make these delicious recipes! And right now their Garlic Infused extra Virgin Olive Oil is currently 30% off, so now is that time to stock up on it.

Crispy Garlic Chicken Cutlets with Parsley Pesto Pasta | Keto | Low Carb | Gluten-Free
Crispy Garlic Chicken Cutlets| Keto | Low Carb | Gluten-Free
Parsley Pesto Pasta | Keto | Low Carb | Gluten-Free

Crispy Garlic Chicken Cutlets with Parsley Pesto Pasta

Parsley Pesto Sauce:

Ingredients: 2 cups tightly packed flat-leaf parsley leaves

1/3 cup sliced almonds

3/4 cup California Olive Ranch Garlic Infused Extra Virgin Olive Oil

1/2 teaspoon kosher salt

1/2 teaspoon red pepper flakes

Directions:

In a food processor, add parsley, almonds, salt, and red pepper flakes and pulse until parsley is finely chopped. Add in the olive oil and pulse until combined. Let sit at least 1 hour for flavors to meld.


For Parsley Pesto Pasta: Ingredients: 8 ounces of low carb pasta (I used "Great Low Carb Bread Company" Spaghetti)

Directions: Cook 8 ounces of pasta in large pot of boiling water until done. drain. Return pasta to pot.

Add in 2 heaping tablespoons of pesto to the pasta and toss until all the pasta is coated.


Crispy Garlic Chicken Cutlets:

Ingredients:

4 to 6 thinly sliced chicken

1 large egg

1/2 cup almond flour

1/4 cup Parmesan cheese

salt and pepper


Directions:

1. In a shallow bowl, whisk the egg with a few shakes of salt and pepper.

2. In a second shallow bowl, mix together the almond flour and the Parmesan cheese.

3. Dip the chicken into the egg mixture, the dredge in the almond mixture, shaking off the excess.

4. Pour Garlic Infused Extra Virgin Olive Oil into a 10-inch skillet to about 1/4 inch deep. Heat over medium-high heat.

5. Working in batches, cook the chicken about 3-4 minutes on each side or until golden brown and the chicken is cooked through.


Enjoy!!

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This Olive Oil Lemon Curd Cheesecake will be sure to brighten your day! It’s a creamy rich cheesecake that has a lemon coconut crust, and is topped with a tart lemon curd. A wonderful combination of sweet and tart. The key ingredient in this cheesecake is olive oil - I'm telling you it makes the creamiest cheesecake and the smoothest lemon curd you'll ever have! This cheesecake is chock full of great ingredients and it is keto / low carb / sugar-free / gluten-free and is delicious! If you are lemon lover, this cheesecake is for you. It's the prefect dessert anytime, especially with spring right around the corner.


I used California Ranch 100% California Extra Virgin Olive Oil in all components of this cheesecake. I love their olive oil because it is the richest in flavor, as the fruit is picked the moment it is ripe, then crushed and bottled right in California. You can find California Ranch Olive Oil products in your local grocery store (Walmart, Costco, etc.) as well as online. Head to California Ranch Olive Oil and register for their newsletter to receive latest recipes (there's nearly 1500 recipes), and you will receive 10% off your first online order.

Olive Oil Lemon Curd Cheesecake | Keto | Low Carb | Sugar-Free | Gluten-Free
Olive Oil Lemon Curd Cheesecake | Keto | Low Carb | Sugar-Free | Gluten-Free
Olive Oil Lemon Curd | Keto | Low Carb | Sugar-Free | Gluten-Free
Olive Oil Lemon Curd Cheesecake | Keto | Low Carb | Sugar-Free | Gluten-Free

Olive Oil Lemon Curd Cheesecake | Keto | Low Carb | Sugar-Free | Gluten-Free

Olive Oil Lemon Curd Cheesecake Ingredients: Lemon Curd:

6 Tbsp 100% California Extra Virgin Olive Oil

2 eggs

2/3 cup fresh lemon juice

2/3 cup allulose stevia blend sweetener (Logica)

pinch of salt

Cheesecake Crust:

1 1/2 cup sunflower seed flour (Think.Eat.Live)

1 1/2 cup almond flour

1/2 cup unsweetened coconut flakes

1/2 tsp salt

2 tsp lemon zest

6 Tbsp allulose stevia blend sweetener (Logica)

4 Tbsp 100% California Extra Virgin Olive Oil

Cheesecake Filling:

16 oz cream cheese, room temp

1/2 cup allulose stevia blend sweetener (Logica)

2 eggs, room temp

1/4 cup 100% California Extra Virgin Olive Oil

3 Tbsp fresh lemon juice

2 tsp vanilla

1/4 tsp salt

16 oz sour cream

Cooking Directions:

Make Lemon Curd:

1. In a microwave safe bowl, mix olive oil, eggs, sweetener and lemon juice.

2. Microwave for 1 minute. Stir. Continue to microwave at 30 second intervals until lemon curd starts to

thicken and sticks to a spoon. Curd will thicken more as it cools. Set lemon curd aside to cool.

Make Cheesecake:

1. Preheat oven to 350F. Wrap a 9" springform pan with foil so there are no seams. Set aside.

2. Place all the crust dry ingredients in a bowl and add the olive oil. Mix together with a fork until all the ingredients are well incorporated.

3. Turn the crust mixture into the springform pan, spread out evenly, and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides.

4. Bake crust for 10 minutes until lightly brown and set. Remove and let cool.

5. Using an electric mixer fitted with a paddle, beat the cream cheese and sweetener together until smooth, about 2 minutes. Add eggs one at time, beating after each added until blended. Add the olive oil, lemon juice, vanilla and salt and mix until just combined. Stir in sour cream.

6. Pour into the prepared crust. Create a water bath by placing the spring form pan in a roasting pan, and fill roasting pan with hot water until it reaches about 2 inches up the sides of the pan.

7. Bake for 60 minutes. Cheesecake should still jiggle in the middle. Remove from oven and spoon the lemon curd on top of the cheesecake. Return to the oven and bake another 10 minutes. Turn oven off and let cool for 1 hour. Remove from roasting pan and the cheesecake cool another hour on the counter. Refrigerate for 4 hours or overnight. Nutritional Information: Coming ...

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