• 5. Recipe Ideas
  • Exploring the Fusion: Tasty Low-Carb Recipes for your Intermittent Fasting Plan

Exploring the Fusion: Tasty Low-Carb Recipes for your Intermittent Fasting Plan

If you’re practicing a low-carb diet and intermittent fasting, finding recipes that are both satisfying and nutritious can be a challenge. That’s why we’ve curated a collection of delicious and satisfying recipes tailored specifically for you!


Garlic Butter Cod with Lemon Asparagus Skillet

Yield: 4 servings



4 cod fillets, about 6 oz each
1 bunch of asparagus, trimmed and cut into 2-inch pieces
3 tablespoons of unsalted butter
3 garlic cloves, minced
1 tablespoon of chopped fresh parsley
1 tablespoon of lemon juice
1/2 teaspoon of lemon zest
Salt and black pepper to taste
Lemon wedges for serving




Pat dry the cod fillets with a paper towel and season with salt and black pepper.

In a large skillet over medium heat, melt 2 tablespoons of butter. Once melted, add minced garlic and cook for 30 seconds or until fragrant.

Add the cod fillets to the skillet and cook for 3-4 minutes per side or until they are opaque and flaky. Remove the cod fillets from the skillet and set aside.

Add the remaining tablespoon of butter to the skillet and toss the asparagus pieces to coat. 

Cook the asparagus for 5-7 minutes or until they are tender but still have a slight crunch.

Add the lemon juice, lemon zest, and chopped parsley to the skillet with the asparagus. Stir everything together and season with salt and black pepper to taste.

Return the cod fillets to the skillet, spooning the garlic butter sauce over the top of each fillet. 

Allow the cod to cook for another 1-2 minutes or until heated through.

Serve the Garlic Butter Cod with Lemon Asparagus Skillet hot, garnished with lemon wedges if desired.


Shrimp and Broccoli Stir-Fry

Yield: 2 servings




1 lb shrimp, peeled and deveined
2 cups broccoli florets
1 red bell pepper, sliced
3 cloves of garlic, minced
2 tablespoons coconut aminos (a low-carb alternative to soy sauce)
1 tablespoon sesame oil
1 tablespoon olive oil
1/2 teaspoon ginger powder
Salt and black pepper to taste
Optional toppings: sesame seeds, sliced green onions




In a small bowl, combine the coconut aminos, sesame oil, ginger powder, salt, and black pepper. Set aside.

In a large skillet or wok, heat the olive oil over medium-high heat.

Add the minced garlic to the skillet and cook for about 30 seconds until fragrant.

Add the shrimp to the skillet and cook for 2-3 minutes until they start turning pink and are almost cooked through.

Push the shrimp to one side of the skillet and add the broccoli florets and sliced bell pepper to the other side. Stir-fry the vegetables for 3-4 minutes until they are crisp-tender.

Pour the sauce mixture over the shrimp and vegetables in the skillet. Stir to coat everything evenly.

Continue cooking for an additional 1-2 minutes until the shrimp are fully cooked and the sauce has thickened slightly.

Remove the skillet from heat and let it sit for a minute to allow the flavors to meld together.

Serve the shrimp and broccoli stir-fry in bowls. Garnish with sesame seeds and sliced green onions, if desired.


Enjoy your low carb shrimp and broccoli stir-fry!



Chicken Stuffed with Spinach

Yield: 4 servings




4 boneless, skinless chicken breasts
4 cups fresh spinach leaves
1/2 cup grated Parmesan cheese
1/4 cup cream cheese
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and black pepper to taste
Olive oil for cooking




Preheat the oven to 375°F (190°C).

Butterfly each chicken breast by slicing it horizontally almost in half, leaving one side intact so you can open it up like a book.

In a medium mixing bowl, combine the spinach, Parmesan cheese, cream cheese, minced garlic, dried basil, dried oregano, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.

Spoon the spinach mixture onto one side of each butterflied chicken breast. Fold the other side of the chicken breast over the filling, enclosing it completely.

Secure the stuffed chicken breasts with toothpicks to hold them together.

Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and cook for 3-4 minutes per side until golden brown.

Transfer the skillet with the chicken breasts to the preheated oven. Bake for 15-20 minutes or until the chicken is cooked through and no longer pink in the center.

Remove the stuffed chicken breasts from the oven and let them rest for a few minutes before serving.

Serve the low Carb Chicken Stuffed with Spinach with a side salad or roasted vegetables for a complete and delicious low-carb meal.