1. Trout and Fennel Parcels

Ready in about: 20 minutes | Serves: 4

½ lb deboned trout, butterflied
Salt and black pepper to season
3 tbsp olive oil + extra for tossing
4 sprigs rosemary
4 sprigs thyme
4 butter cubes
1 cup thinly sliced fennel
1 medium red onion, sliced
8 lemon slices
3 tsp capers to garnish

Preheat the oven to 400ºF. Cut out parchment paper wide enough for each trout. In a bowl, toss the fennel and onion with a little bit of olive oil and share into the middle parts of the papers.
Place the fish on each veggie mound, top with a drizzle of olive oil each, salt and pepper, a sprig of rosemary and thyme, and 1 cube of butter. Also, lay the lemon slices on the fish. Wrap and close the fish packets securely, and place them on a baking sheet.
Bake in the oven for 15 minutes, and remove once ready. Plate them and garnish the fish with capers and serve with a squash mash.

Nutritional info per serving: Calories 234, Fat 9.3g, Net Carbs 2.8g, Protein 17g

2. Shrimp Stuffed Zucchini

Ready in about: 56 minutes | Serves: 4

4 medium zucchinis
1 lb small shrimp, peeled, deveined
1 tbsp minced onion
2 tsp butter
¼ cup chopped tomatoes
Salt and black pepper to taste
1 cup pork rinds, crushed
1 tbsp chopped basil leaves
2 tbsp melted butter

Preheat the oven to 350ºF and trim off the top and bottom ends of the zucchinis. Lay them flat on a chopping board, and cut a ¼ -inch off the top to create a boat for the stuffing. Scoop out the seeds with a spoon and set the zucchinis aside.
Melt the firm butter in a small skillet and sauté the onion and tomato for 6 minutes. Transfer the mixture to a bowl and add the shrimp, half of the pork rinds, basil leaves, salt, and pepper.
Combine the ingredients and stuff the zucchini boats with the mixture. Sprinkle the top of the boats with the remaining pork rinds and drizzle the melted butter over them.
Place them on a baking sheet and bake them for 15 to 20 minutes. The shrimp should no longer be pink by this time. Remove the zucchinis after and serve with a tomato and mozzarella salad.

Nutritional info per serving: Calories 135, Fat 14.4g, Net Carbs 3.2g, Protein 24.6g

3. Tuna Steaks with Shirataki Noodles

Ready in about: 30 minutes | Serves: 4

1 pack (7 oz) miracle noodle angel hair
3 cups of water
Cooking spray
1 red bell pepper, seeded and halved
4 tuna steaks
Salt and black pepper to taste
Olive oil for brushing
2 tbsp pickled ginger
2 tbsp chopped cilantro

Cook the shirataki rice as per package instructions: In a colander, rinse the shirataki noodles with running cold water. Bring a pot of salted water to a boil; blanch the noodles for 2 minutes. Drain and transfer to a dry skillet over medium heat. Dry roast for a minute until opaque.
Grease a grill’s grate with cooking spray and preheat on medium heat. Season the red bell pepper and tuna with salt and black pepper, brush with olive oil, and grill covered. Cook both for 3 minutes on each side. Transfer to a plate to cool. Dice bell pepper with a knife.
Assemble the noodles, tuna, and bell pepper in serving plate. Top with pickled ginger and garnish with cilantro. Serve with roasted sesame sauce (low-carb).

Nutritional info per serving: Calories 310, Fat 18.2g, Net Carbs 2g, Protein 22g

4. Red Cabbage Tilapia Taco Bowl

Ready in about: 20 minutes | Serves: 4

2 cups cauli rice
Water for sprinkling
2 tsp ghee
4 tilapia fillets, cut into cubes
¼ tsp taco seasoning
Pink salt and chili pepper to taste
¼ head red cabbage, shredded
1 ripe avocado, pitted and chopped

Sprinkle cauli rice in a bowl with a little water and microwave for 3 minutes. Fluff after with a fork and set aside. Melt ghee in a skillet over medium heat, rub the tilapia with the taco seasoning, salt, and chili pepper, and fry until brown on all sides, for about 8 minutes in total.
Transfer to a plate and set aside. In 4 serving bowls, share the cauli rice, cabbage, fish, and avocado. Serve with chipotle lime sour cream dressing.

Nutritional info per serving: Calories 269, Fat 23.4g, Net Carbs 4g, Protein 16.5g