Today, we will dive in and show you how to make Turmeric Paste. And take full advantage of the healing properties of turmeric’s healing power. Whether you use it in smoothies, turmeric golden milk, curries, or this homemade golden paste is much better than its store versions.

WHAT IS TURMERIC PASTE

Turmeric paste may be a combination of ground turmeric, oil (this can be coconut oil, ghee, or different neutral oils), water, and ground black pepper. Also, different spices (like cardamom, ground cinnamon and ginger). Heated till melted nicely and changed into a paste for the aim of using it in turmeric milk, smoothies, curries, and other stuff.

Although turmeric is effective on its own, by combining it with different good-for-health ingredients, with cinnamon and ginger, we tend to get to boost its healing properties. With that being said, you’ll be able to make this paste simply by using turmeric powder, black pepper, coconut oil, and water. This turmeric paste can be stored in a jar in the refrigerator to use in numerous recipes.

Ingredients

• ½ cup ground turmeric

• 1 tbsp ground cinnamon

• 1 tsp freshly grated ginger (or ½ tsp ground ginger as a substitute)

• 1 tsp black pepper

• ¼ cup coconut oil

• 1 cup water

Instructions

1. Combine Ingredients

• In a small saucepan, add the turmeric, cinnamon, ginger, black pepper, coconut oil, and water.

2. Gently Heat

• Place the pan over medium-low heat. The goal is to warm the mixture—not boil it—to preserve the beneficial compounds in turmeric and ginger.

3. Whisk Continuously

• Stir or whisk the mixture as it heats to fully combine the ingredients and ensure the coconut oil melts evenly.

4. Avoid Overheating

• Keep a close eye on the paste. Remove it from heat as soon as it thickens slightly and everything is well incorporated. Overheating can degrade curcumin, the active compound in turmeric.

5. Store

• Once cooled, transfer the paste to a clean, airtight glass jar.

Make Ahead & Storage

• Refrigerator: Store in the fridge for up to 2 weeks. Stir before each use, as natural separation may occur.

• Freezer: Spoon the paste into small portions (like ice cube trays) and freeze for up to 3 months. Thaw in the fridge overnight before using.

This vegetarian keto Zucchini and Spinach Lasagna is gluten-free and low-carb. It is made with skinny ricotta, tomato sauce, mozzarella, and zucchini noodles.

How to make the perfect zucchini noodles?

As you see, rather than lasagna noodles, I take advantage of zucchini noodles. So, how to make excellent zucchini noodles? Well primarily, you’ll be able to make them using a sharp kitchen knife, a mandolin slicer, or a vegetable peeler.

Ingredients

• 1 tbsp olive oil

• ½ medium onion, chopped

• 4 garlic cloves, crushed

• 2 tbsp tomato paste

• 28 oz can crushed tomatoes with juice (or 1¾ lbs fresh tomatoes)

• Salt and freshly ground black pepper, to taste

• 1 tbsp fresh basil, chopped

• 3 cups fresh spinach

• 15 oz part-skim ricotta

• 1 large egg

• ½ cup freshly grated Parmesan cheese

• 4 medium zucchini, sliced lengthwise into ⅛-inch-thick slices

• 16 oz shredded part-skim mozzarella cheese

• ½ tsp chopped parsley, for garnish

• Optional: 1 bunch of asparagus, trimmed

Instructions

1. Make the Sauce

1. Heat olive oil in a large pan over medium heat.

2. Add onion and cook for 4–5 minutes until soft and golden.

3. Stir in garlic and cook for about 30 seconds, being careful not to burn it.

4. Add tomato paste, stir, then add crushed tomatoes (with juice if using canned).

5. Season with salt and black pepper.

6. Bring to a gentle simmer, cover, and cook for 30 minutes.

7. Remove from heat and stir in chopped basil and fresh spinach until wilted.

2. Prepare the Zucchini

1. Preheat the broiler.

2. Arrange zucchini slices in a single layer on a baking sheet coated with oil spray.

3. Broil for 5–8 minutes, flipping once if needed.

4. Let them rest for 5 minutes, then pat dry with paper towels to remove excess moisture.

   This step is essential to avoid a watery lasagna.

3. Optional Asparagus Topping

1. While the sauce simmers, toss trimmed asparagus with a drizzle of olive oil, salt, and pepper.

2. Roast at 400°F (200°C) for 10–12 minutes, or until just tender.

3. Set aside to layer on top of the lasagna before the final bake.

4. Make the Ricotta Mixture

1. In a medium bowl, combine ricotta, Parmesan, and egg.

2. Stir until well mixed and creamy.

5. Assemble the Lasagna

1. Preheat oven to 375°F (190°C).

2. Spread a thin layer of tomato-spinach sauce on the bottom of a casserole dish.

3. Layer 5–6 slices of zucchini to cover the sauce.

4. Spread a portion of the ricotta mixture evenly over the zucchini, then sprinkle with mozzarella.

5. Repeat layers until all ingredients are used, finishing with sauce and a generous layer of mozzarella.

6. Bake

1. Cover the dish with aluminum foil and bake for 30 minutes.

2. Uncover, add roasted asparagus on top if using, and bake for another 10–15 minutes, until the cheese is bubbly and lightly golden.

7. Rest and Serve

• Let the lasagna rest for 10 minutes before slicing to help it set.

• Garnish with fresh parsley and serve warm.

Make Ahead & Storage

• Make Ahead: Assemble the lasagna up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready to serve.

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Wrap individual portions tightly in plastic wrap and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.

Share the image below to your Pinterest board if you liked this Keto Lasagna!

These Low-carb Chocolate Muffins With Almond Flour are great if you want to give up desserts and switch to a low-carb lifestyle. It’s made with cocoa powder, almond flour, and natural sweetener.

It’s time to indulge your appetite with these Low-carb Chocolate Muffins; you won’t feel bad once you eat them. I promise to you that these low-carb chocolate muffins with almonds are guilt-free yet really delicious.

They’re nice, moist, chocolatey, delicious, and super straightforward.

Why you’re going to love these Low Carb Chocolate Muffins

• It’s an ideal and decadent treat for a low-carb diet.
• These Muffins are a chocolate treat that is prepared in half an hour.
• It’s way healthier than the regular chocolate muffin cake recipes. It’s created with almond flour. Therefore, it’s gluten-free, dairy-free, and paleo-friendly too.
• All the ingredients you most likely have already got accessible.
• Additionally, it’s freezer-friendly, and my children love it.

What is the best natural sweetener for these Low-carb Chocolate Muffins?

My favorite choices are:

Xylitol: It’s a sugar alcohol that it’s found naturally in specific plants and contains four-hundredth fewer calories than regular sugar. Also, it’s a really low glycemic, which is nice for diabetes since it doesn’t spike blood sugar. This was the primary natural sweetener that I’ve ever baked with and I love it so much; simply, it doesn’t leave an awful taste.

Monk Fruit Sweetener Lakanto: this is a brand new sweetener that I’m using, and so far I’ve been really enjoying it. It has virtually no aftertaste and contains no calories and carbs, which is ideal for low-carb and keto diets. I used this one to create these chocolate muffins.

Swerve I really want to use this one; however, I’ve heard the negative aspect of this sweetener is that it has some cooling sensation after you eat a treat made with this sweetener. It’s also healthy and natural, and all its ingredients come from various fruits and starchy root vegetables. Has no artificial sweeteners.

Share the image below to your Pinterest board if you like these Low-Carb Chocolate Muffins!

• 2¼ cups of almond flour: I use blanched almond flour
• 1 tablespoon of cocoa powder
• ½ teaspoon of baking soda
• ¼ teaspoon of salt
• 3 large pasture-raised eggs if available
• ½ cup of liquid monkfruit syrup
• ¼ cup coconut oil melted
• 2/3 cup of Lily’s Dark Chocolate Chips

Instructions

Preparation

1. Oven Preheating: Begin by preheating your oven to 350˚F (175˚C).

2. Muffin Tin Preparation: Line a muffin tin with paper liners. Once done, place it aside, as you’ll need it later.

Dry Ingredients

3. Combining the Dry Ingredients: In a medium-sized mixing bowl, combine the following:
   • Baking soda
   • Almond flour
   • Cacao powder
   • Salt
   Stir these ingredients together until they’re thoroughly mixed.

Wet Ingredients

4. Mixing the Wet Ingredients: In a separate bowl, combine:

   • Eggs
   • Monkfruit sweetener (You can also use honey or maple syrup as a substitute.)
   • Melted butter

   Whisk these ingredients together until smooth.

Combining Mixtures

5. Integrating Dry & Wet Mixtures: Gradually pour the wet ingredients (egg mixture) into the bowl with the dry ingredients (almond flour mixture). Stir carefully and thoroughly until you achieve a smooth consistency.

6. Adding Chocolate Chips: Fold in the chocolate chips into the mixture. Ensure they’re evenly distributed.

7. Filling the Muffin Cups: Divide the batter evenly among the muffin cups you prepared earlier. Aim to fill each cup three-quarters full. This usually equates to about 2.5 tablespoons of batter per muffin cup. Note: The batter might seem thick, but this consistency ensures perfect muffins.

8. Final Touch: For an extra treat, sprinkle a few more sugar-free chocolate chips on top of each muffin, if desired.

Baking

9. Baking Time: Place the muffin tin in the preheated oven. Bake the muffins for 25-30 minutes. You’ll know they’re ready when the tops are firm to the touch and a toothpick inserted into the center of a muffin comes out clean.

Cooling

10. Initial Cooling: Once baked, remove the muffin tin from the oven and place it on a wire rack. Allow the muffins to cool inside the tin for about 5 minutes.

11. Final Cooling: Carefully remove the muffins from the tin and place them directly on the wire rack. Let them cool for an additional 10 minutes.

Nutrition Information

Amount per serving (1/12) , Calories: 200, Fat: 17,5g, Saturated Fat: 5g, Cholesterol: 55mg ,Monounsaturated Fat: 1g, Sodium: 170mg, Potassium: 19mg, Carbohydrates: 6g, Fiber: 4g, Sugar: 2g, Protein: 7g