Rhonda Plata
My Recipes
Pressure Cooker Cuban-Style ChickenBy Rhonda PlataA pressure cooker like an Instant Pot makes quick work of chicken thighs, and the flavoring of orange and lime juice, garlic, cumin, and oregano will brighten your day. Cuban-style chicken is traditionally served with beans and rice, but for a keto meal, sub in cauliflower rice (add annatto powder and onion for a Cuban look and taste).
Turkey and Zucchini NoodlesBy Rhonda PlataSimple, filling, and high in protein with only 5 grams of net carbs per serving, spiralized zucchini noodles (zoodles) with a meat sauce are the perfect fast weeknight meal. Our recipe uses turkey, but ground beef or lamb are great substitutes, too. Grate parmesan or pecorino on top and serve with keto rolls and butter.
Cod and Shrimp StewBy Rhonda PlataSimmering cod and shrimp in a cumin-scented coconut milk broth creates a delicate seafood stew that's not quite bouillabaisse, not quite Thai coconut curry, but takes inspiration from both. It comes together quickly, making a perfect choice for a weeknight dinner.
Air Fryer Breakfast BurritoBy Rhonda PlataThis recipe puts your air fryer to good use melting the cheese in your breakfast burrito and getting the tortilla hot and crispy. It only takes a few minutes to cook once you have the bacon and eggs prepared, and you'll have the perfect filling, protein-packed breakfast for any morning.
Mushroom and Cabbage Stir-FryBy Rhonda PlataIf you're craving Chinese takeout or just a noodle-based Asian dish, stir-fried cabbage and mushrooms over shirataki noodles might be the solution. Our version is vegetarian, but this recipe works equally well with the addition of stir-fried strips of pork, skirt steak, or shrimp.
Spinach and Feta Scramble Lettuce WrapBy Rhonda PlataSpinach and feta are a classic pairing for a reason, and they give this egg scramble a Mediterranean vibe. Add mushrooms or cheese for an even more filling breakfast.
Honey Ginger Salmon and Roasted FennelBy Rhonda PlataIn this easy sheet pan recipe, you'll roast the fennel first, then add the salmon for the last ten minutes. To make the salmon even more flavorful, marinate it for at least 15 minutes in the honey-ginger-oil mixture before cooking.
Bacon and Gruyere Egg MuffinsBy Rhonda PlataThese handy little bacon and cheese egg muffins are a great way to use up leftover cooked bacon (or sub out the bacon for crumbled breakfast sausage or plant-based chorizo). We love how Gruyere tastes in these, but any cheese you choose will be delicious.
Sugar-Free Hot Honey MeatballsBy Rhonda PlataThese hot honey meatballs couldn't be easier; just combine with the sauce ingredients and let them simmer in the slow cooker for a couple of hours while you go about your day. Serve with zoodles and keto rolls.
Blackberry Protein PopsiclesBy Rhonda PlataBlitz blackberries, yogurt, almond milk, protein powder and the keto sweetener of your choice in a blender to make these tasty, satisfying popsicles that have just 3 carbs per serving. If you can't get blackberries, substitute another keto-friendly berry, like blueberries or strawberries.
Easy Keto Dill PicklesBy Rhonda PlataWhile the prep time for this recipe says 10 minutes, keep in mind that you'll need to let the pickles sit in their brine for at least 24 hours to get the best flavor. You can use this treatment on other vegetables to make them into salty snacks, too. Try carrots, daikon radish, or green beans.
3-Ingredient Keto Peanut Butter CookiesBy Rhonda PlataIn just 20 minutes, and with just 3 ingredients, you can be chomping on these peanut butter cookies. These are the perfect way to get a quick dessert fix after your meal, or even between meals.
Cucumber and Peanut SaladBy Rhonda PlataCucumbers in an Asian-inspired dressing of vinegar, tamari, sesame oil, sweetener, and garlic make a cooling, quick, and tasty keto side dish that's vegan and versatile for any occasion. Try it at your next backyard barbecue or with a vegan keto noodle dish.
Keto Chipotle ColeslawBy Rhonda PlataSpice up your keto coleslaw (literally) with some chipotle powder, and balance the smoky chili heat with lime juice and just a touch of keto sweetener. Using a mandoline or food processor to shred the vegetables will make this dish come together even more quickly.
Chicken and Cucumber BitesBy Rhonda PlataIn this recipe, you'll hollow out fat cucumber slices to stuff with cream cheese, chicken, and veggies. If you take care while stuffing the slices, you'll end up with attractive bites reminiscent of sushi rolls, but with only a handful of carbs. Make these for an impressive keto appetizer or take them to work as a light lunch.
Salmon Stuffed Cherry TomatoesBy Rhonda PlataThese adorable stuffed cherry tomatoes make a great keto appetizer or snack, but you can use any size tomato here—a couple of medium-sized tomatoes would make a perfect cold lunch or light dinner.
Nut and Seed Keto GranolaBy Rhonda PlataEspecially delicious in yogurt parfaits, this keto nut and seed granola will satisfy you anytime you need a quick breakfast or a snack. As an added bonus, it has just 4 grams of carbs per serving.
Herb, Cheese, and Bacon BitesBy Rhonda PlataKeto snack (and appetizer) recipes can be hard to come by sometimes. These herby, cream cheesy bites have enough fat to keep you satisfied between meals and they come together in no time (keep in mind that while they don't require cooking, they do need to be refrigerated at least an hour before eating).
Cajun Beef with Cilantro Lime MayoBy Rhonda PlataHalfway between a tortilla-less fajita dish and a salad, this Cajun steak dish is fast, full of flavor, and has only 3 carbs per serving. If you have the carbs to spare, serve it with low-carb tortillas, or try lettuce wraps.
Spinach and Chorizo FrittataBy Rhonda PlataFrittatas are famous for being healthy, easy ways to use up leftover cooked meats and vegetables, so you don't have to follow this recipe's suggestions for fillings. If you have leftovers like ground beef, cooked bacon, odds and ends of cheese, or sauteed peppers lying around, throw them in (grate the cheese first, and pre-cook any raw meat)! To make this vegetarian, sub in plant-based chorizo or leave it out entirely.
Egg, Chorizo, and Turnip HashBy Rhonda PlataThis egg, chorizo, and turnip hash can compete toe-to-toe with the traditional potato versions, and tastes great in a low-carb tortilla with salsa, sour cream, and other fixings of your choice. For a vegetarian twist, use plant-based chorizo.
Air Fryer SquashBy Rhonda PlataButternut squash is a dense vegetable that takes time to cook, but an air fryer makes quick work of it. Smoked paprika matches the squash's heft, but other spices work here, too, including chili powder and even cinnamon.
Southern Fried CabbageBy Rhonda PlataChopped bacon, garlic, and smoked paprika spice up basic green cabbage in this delicious side dish that will get even the kids to eat their vegetables. For a vegetarian version, sub out the bacon for a plant-based version, or use chopped shiitake mushrooms or smoked tofu.
Peanut Butter Mocha Chia PuddingBy Rhonda PlataPrep time is ultra-fast for this tasty (and totally vegan) pudding, and no cooking is needed, but keep in mind that it will need at least 3 hours of time in the refrigerator to reach the proper texture.
Broccoli Cheddar Egg MuffinsBy Rhonda PlataBroccoli and cheddar make the perfect pairing in these keto egg bites that are ideal for eating on your way to work—and tucking away as a snack between meals. With just 1 carb per serving, they'll fit easily into your macros for the day.
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