The creamy lemon garlic aioli on the side adds the perfect bright and tangy finish. Perfect for a weeknight dinner, appetizer platter, or even a light summer lunch.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Equipment You’ll Need

• Large mixing bowl
• Sharp knife and cutting board
• Sheet pan
• Large skillet
• Small bowl for the aioli
• Measuring cups and spoons
• Spatula

Ingredients

For the Shrimp Cakes

• 1 lb shrimp, peeled (deveined, patted dry and diced small)
• 1 egg (large, organic)
• 1 bunch green onions (1 small bunch, finely diced)
• 1 red bell pepper (finely diced)
• 1 shallot (diced)
• Zest of 1 lemon
• 1 tbsp lemon juice (fresh)
• 1 cup almond flour
• 3 tbsp cilantro (fresh chopped)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp sriracha
• 1/2 cup mozzarella (freshly grated)
• 2 to 3 tbsp avocado oil for cooking

For the Lemon Garlic Aioli

• 1/2 cup mayonnaise (avocado oil based is healthiest!)
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp garlic (minced)

How To Make Them

1. In a large mixing bowl, combine the diced shrimp, egg, green onions, red bell pepper, shallot, lemon zest, lemon juice, almond flour, cilantro, salt, pepper, smoked paprika, sriracha, and grated mozzarella. Mix until combined
2. Stir the mixture well until everything is evenly incorporated and the ingredients hold together.
3. Form the shrimp cakes. Shape the mixture into about 15 shrimp cakes. Place them on a sheet pan in a single layer.
4. Transfer the pan to the refrigerator for at least 30 minutes. If you are short on time, place them in the freezer for about 20 minutes. This helps the cakes firm up so they hold their shape while cooking.
5. Add 2 to 3 tablespoons of avocado oil to a large skillet and heat over medium heat.
6. Once the oil is hot, add the shrimp cakes to the skillet. Cook for 3 to 4 minutes per side until golden brown and cooked through.
7. Make the lemon garlic aioli. In a small bowl, mix together the mayonnaise, lemon zest, lemon juice, and minced garlic until smooth and creamy.
8. Serve the crispy shrimp cakes warm with the lemon garlic aioli on the side for dipping.

Dietary Information

These shrimp cakes are naturally gluten free thanks to the almond flour, and they are also low carb. They fit well into keto and grain free eating styles. If you prefer dairy free, you can simply omit the mozzarella or replace it with a dairy free shredded cheese alternative.

Tips or Variations

• Dice the shrimp finely so the cakes hold together well while cooking.
• If the mixture feels too wet, add an extra tablespoon of almond flour.
• For extra crispiness, chill the cakes longer before cooking.
• You can bake the shrimp cakes at 400°F for about 12 to 15 minutes if you prefer a lighter cooking method.

Follow Me On Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

FAQ’s

Can I use frozen shrimp?
Yes. Just make sure the shrimp are fully thawed and patted very dry before chopping.

How do I store leftover shrimp cakes?
Store them in an airtight container in the refrigerator for up to three days.

Can I freeze shrimp cakes?
Yes. Freeze the uncooked cakes on a sheet pan first, then transfer them to a freezer bag. Cook them directly from frozen or thaw overnight in the refrigerator.

How do I reheat them?
Reheat in a skillet over medium heat or in a 350°F oven for about 8 minutes until warmed through.

The post Crispy Shrimp Cakes With Lemon Garlic Aioli appeared first on Cooking Katie Lady.

That’s why I love making my own homemade French onion soup/dip mix from scratch. Not only does it taste fresher and richer, but you can control exactly what goes into it. No junk, no unnecessary fillers — just real, wholesome spices. Plus, it’s naturally gluten-free, preservative-free, and can easily be adjusted for low-sodium diets.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why Make It from Scratch?

• Better flavor – Fresh, high-quality spices make all the difference.
• Healthier ingredients – Skip the soybean oil, MSG, and corn syrup solids.
• Customizable – Adjust the salt level to your taste.
• Budget-friendly – You probably have most of these spices already in your pantry.
• Versatile – Use it for dips, soups, casseroles, burgers, meatloaf, and even sandwiches.

Homemade French Onion Soup & Dip Mix Recipe

Ingredients

• ½ cup dried onion flakes
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp celery salt
• 1 tsp black pepper
• 1 ½ tsp sea salt
• ½ tsp turmeric

Instructions

1. In a small mixing bowl, combine all ingredients.
2. Transfer to a spice jar or airtight container.
3. Store in a cool, dry place for up to 5 months.

How to Use Your Mix

For French Onion Dip

Mix 2 tablespoons of the homemade mix with 1 cup sour cream (or Greek yogurt for a lighter version). Chill for at least 30 minutes before serving so the flavors can meld.

For French Onion Soup

Use about 3 tablespoons of the mix per 4 cups of broth (beef or vegetable). Simmer for 10–15 minutes, then serve hot with crusty bread and melted cheese.

For a French Onion Dip Sandwich

Cook your beef with the French dip seasoning and serve on toasted bread with melted provolone. I am sharing my Crock Pot French Dip Sandwich soon!!

Storage Tips

Keep your mix in an airtight container away from heat and moisture. Glass spice jars work great, and I love labeling mine so I always know when it was made.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

With this DIY French onion soup and dip mix, you’ll never need to buy the store-bought packets again. The flavor is brighter, the ingredients are cleaner, and you can whip up delicious dips, soups, and sandwiches anytime.

homemade french onion soup mix, DIY french onion dip mix, no MSG french onion soup mix, preservative free french onion mix, healthy french onion dip mix, gluten free onion soup mix, copycat Lipton onion soup mix.

The post Homemade French Onion Soup & Dip Mix appeared first on Cooking Katie Lady.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why You’ll Love This Dish

1. Light and Refreshing: The bright lemon flavor and crisp asparagus make this dish feel like summer on a plate. It’s light enough to enjoy on a hot day, but hearty enough to keep you satisfied and full.

2. Nutrient-Packed: Spaghetti squash is a fantastic low-carb alternative to traditional pasta, and it’s loaded with vitamins and minerals. Combined with lean chicken and nutrient-rich asparagus, this dish is as healthy as it is tasty.

3. Easy and Quick: This recipe comes together in under an hour, making it perfect for busy weeknights or a quick weekend meal. It’s simple to prepare, making it a great option for a stress-free dinner.

Ingredients

• 1 medium spaghetti squash (about 2 1/2 pounds)
• 2 tbsp olive oil, divided
• 3 tsp minced garlic
• 1 pound asparagus
• 3/4 cup blended cottage cheese (can also use ricotta cheese or Greek yogurt)
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup freshly squeezed lemon juice (from about 1 medium lemon)
• Zest of one lemon
• 3 tbsp pine nuts, toasted
• 1-2 tsp fresh thyme leaves (from 4 to 5 sprigs)
• Salt & pepper to taste for cooking squash & asparagus
• 20 oz. grilled chicken breasts (cooked in 1/2 tsp rosemary, 1 tsp garlic salt, & 1 tsp lemon pepper)

How To Make It

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle with 1 tablespoon of the oil & season with salt and pepper to taste. Bake for 35 minutes.
2. Meanwhile, trim the woody ends of the asparagus off and cut the stalks on a diagonal into 2-inch pieces.
3. Remove the spaghetti squash from the oven after the 35 minutes is up, add the asparagus to the other side of the baking sheet, and toss in the remaining 1 tablespoon of oil.
4. Return the baking sheet to the oven and roast until the asparagus is tender and starting to char, and the squash can be easily pierced with a fork, about 10 minutes.
5. Remove the baking sheet from the oven. When the squash is cool enough to handle but still warm, run a fork through the flesh to separate and remove the strands from the shell.
6. In a large mixing bowl, combine the spaghetti squash, asparagus, chicken, blended cottage cheese, parmesan, lemon juice, zest, garlic, pine nuts, thyme, salt, and pepper. Stir to combine.
7. Divide onto 6 plates and enjoy!

How To Store Leftovers

You can store your leftovers in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

This Summer Lemon Chicken and Asparagus Spaghetti Squash is a vibrant and nutritious meal that’s perfect for enjoying the best of summer’s flavors. The combination of lemon, chicken, and asparagus makes for a dish that’s both satisfying and refreshing. Plus, with its easy preparation and healthy ingredients, it’s a meal you’ll want to make again and again.

Give this recipe a try and let me know how you like it in the reviews section!

Truvani Organic Protein, Collagen & The Only Bars

Use the code “KATIE10” for 10% off!

Purchase Now

Branch Basics Non-Toxic Cleaning Products

Code “COOKINGKATIELADY” for 15% of all starter kits!

Purchase Now

Thrive Market

Get $60 FREE gift + 30% off your first order

Purchase Now

Oat Haus Granola Butter

Use the code “COOKINGKATIE” for 10% off!

Purchase Now

Kettle & Fire

Code “COOKINGKATIELADY” for 20% off Kettle & Fire organic bone broths

Purchase Now

Simply Delish Sugar Free Pudding and Jel Mixes

Use the code KATIE10 for 10% off!

Purchase Now

Jolie Filtered Shower Head

Try the Jolie filtered shower head for FREE plus get it for $20 off with a filter subscription.

Purchase Now

Royo Bread Low Carb Bread, Bagels, & Buns

Use the code COOKINGKATIELADY for 10% off!

Purchase Now

Trifecta

Use the code CKL40 for 40% off your first Trifecta meal prep order!

Purchase Now

Dan-O’s Seasoning

Use the code COOKINGKATIELADY for 10% off!

Purchase Now

The post Lemon, Chicken & Asparagus Spaghetti Squash appeared first on Cooking Katie Lady.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Every time I stroll down the cookie aisle at my local grocery store, it’s always a goldmine of recipe inspiration for me. I love coming up with better for you homemade versions of common favorite store-bought sweets.

Ingredients

• 1 1/2 cups organic almond flour (packed firmly)
• 3 tbsp organic maple syrup
• 3 tbsp grass-fed butter (**use coconut oil if dairy free)
• 1/4 tsp almond extract
• 1/2 tsp vanilla extract
• 1/4 tsp fine sea salt
• 85g organic dark chocolate , melted – I like the brand Hu. Super clean!

Why Almond Flour?

Almond flour is the star ingredient in this recipe, offering a delightful nutty flavor and a tender crumb that perfectly mimics the traditional Fudge Stripe Cookies. Unlike regular flour, almond flour is naturally gluten-free, making it an excellent choice for those with gluten sensitivities or anyone looking to reduce their gluten intake. Plus, almond flour is rich in protein, healthy fats, and essential nutrients like vitamin E, magnesium, and fiber.

What Can I Use Instead of Maple Syrup?

You can use any liquid sweetener you prefer. Honey is another great option. Be sure to stick to a natural, refined sugar-free sweetener though! By avoiding refined sugars, you can better manage your weight, maintain steady energy levels, and reduce risk of chronic illnesses, leading to a healthier and more balanced lifestyle.

How do I Make These Dairy Free?

Simply swap the butter out for coconut oil, or any vegan butter that you like!

How To Make Them

1. Add all of the ingredients except the chocolate to a stand mixer. You can also mix by hand, but it can take a while to incorporate all the ingredients so I prefer a stand mixer. Mix until just combined.
2. You should have a thick dough. Wrap the dough up in plastic wrap or parchment paper and chill for at least 30 minutes to firm up. The colder the dough, the easier it is to work with.
3. Preheat your oven to 350°F. Remove from the fridge and roll the dough out to about a 1/4 inch in thickness.
4. Use a cookie cutter or the lid of a mason jar to form your cookies (you will need to take the scraps and re-roll those out to create more cookies 2 or 3 times until all the dough is gone). I was able to make 13 cookies.
5. Use a straw (or something similar in shape) to cut a little hole out in the middle of the cookies.
6. Bake for 11-12 minutes. Cool completely on the pan.
7. Melt your chocolate and dip the bottoms of each cookie in the chocolate. Line them up on a baking sheet chocolate side up. Place in the fridge for a few minutes to harden.
8. Remove from the fridge and flip the cookies chocolate side down on your baking sheet now. Drizzle the remaining melted chocolate lightly over the tops of the cookies. Place the cookies back in the fridge for 10 minutes or so for chocolate to be completely hardened. Enjoy!

Tips for Success

Here are some important Fudge Strip Cookie making tips to keep in mind:

• Don’t forget to chill the dough – If you go straight into rolling out your dough and cutting out your cookies, the dough will be too soft and the cookies will just break apart. Allow the dough to chill in the fridge for at least half an hour before rolling it out.
• Don’t forget to chill the cookies. Chilling the cookies in between the chocolate drizzling is key. This allows the chocolate to harden so that you don’t wind up with a big ol’ mess of smeared chocolate. I like to do the bottoms first, but it really does not matter as long as you allow each side to set completely.
• Dip the cookies so that the chocolate comes just over the bottom edge – You only want to have a nice, thin, clean layer of chocolate on the bottom. The cookie is the star of the show! If you dunk the cookies too much, it will just be a mess.
• Tap off as much excess chocolate as you can when coating the bottoms of the cookies. I’ll sometimes use a spoon to spread the chocolate & even it out and get rid of any excess chocolate. 

How To Store

If storing in the freezer – Store in an air tight container or freezer safe bag for up to 3 months. I love making an extra batch of these and freezing them to have on hand! I love a good frozen cookie.

If storing in the fridge – Store in the fridge for up to 2 weeks in an air tight container. You can definitely store these at room temp in a cool, dry place as well, but I just prefer them cold!

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

My Healthy Copycat Fudge Stripe Cookies are a delicious, wholesome twist on the classic childhood treat we all loved growing up. By using almond flour and natural sweeteners, you get to enjoy the same good old taste of fudge stripe cookies without the guilt or toxic ingredients. Whether you’re reminiscing about the good old days or just looking for a nutritious snack, these cookies are the perfect solution!

So go ahead, bake up a batch, and enjoy a healthier version of this beloved classic. Your taste buds (and your body) will thank you!

Truvani Organic Protein, Collagen & The Only Bars

Use the code “KATIE10” for 10% off!

Purchase Now

Branch Basics Non-Toxic Cleaning Products

Code “COOKINGKATIELADY” for 15% of all starter kits!

Purchase Now

Thrive Market

Get $60 FREE gift + 30% off your first order

Purchase Now

Oat Haus Granola Butter

Use the code “COOKINGKATIE” for 10% off!

Purchase Now

Kettle & Fire

Code “COOKINGKATIELADY” for 20% off Kettle & Fire organic bone broths

Purchase Now

Simply Delish Sugar Free Pudding and Jel Mixes

Use the code KATIE10 for 10% off!

Purchase Now

Jolie Filtered Shower Head

Try the Jolie filtered shower head for FREE plus get it for $20 off with a filter subscription.

Purchase Now

Royo Bread Low Carb Bread, Bagels, & Buns

Use the code COOKINGKATIELADY for 10% off!

Purchase Now

Trifecta

Use the code CKL40 for 40% off your first Trifecta meal prep order!

Purchase Now

Dan-O’s Seasoning

Use the code COOKINGKATIELADY for 10% off!

Purchase Now

The post Healthy Copycat Fudge Stripe Cookies appeared first on Cooking Katie Lady.

I used this silicone mini muffin tin to make them in fun & easy bite sized pieces, but you can also lay it out on a baking sheet and then break them apart into smaller pieces after baking. These are gluten, dairy, refined sugar free, and made with simple, wholesome ingredients. Feel free to switch up the nuts and seeds! If you like nutty sweets, be sure to try my Baklava Protein Cake as well. Happy baking!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

• 115g cashews (about 3/4 cup)
• 115g almonds (about 3/4 cup)
• 70g pumpkin seeds (about 1/2 cup
• 34g dried cranberries (about 1/4 cup)
• 25g chia seeds (about 2 tbsp)
• Generous pinch of sea salt
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 80g organic maple syrup (about 1/4 cup)

How To Make Them

1. Preheat your oven to 350°F.
2. In a mixing bowl, combine all of the ingredients and stir until all of the nuts and seeds are fully coated in the maple syrup.
3. Divide the nut mixture among a silicone mini muffin pan. This is the one I have. You can also use a baking sheet and just break up the pieces afterwards.
4. Bake for 18 minutes. Allow the nut clusters to cool COMPLETELY. This is super important. Place them in the fridge if you are dying to try them because your kitchen is going to smell so good hehe.
5. Pop the individual seed & nut clusters out of the mini muffin tin. Enjoy!!

How To Store Leftovers

Store leftovers in an air tight container in a cool, dry place. I love these eco friendly silicone collapsible containers by Stojo. Use the discount KAT15 for 15% off!

Get Nuts & Seeds At A Discount!

Nuts & seeds can get sooo expensive! You can find all of the nuts and seeds for this recipe at Prozis. They are super affordable and their nuts & seeds are all raw (meaning no added salt, flavors, etc.). You can also use the discount code KATIE10 at checkout for a discount!

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The post Healthy Nut & Seed Clusters (Gluten, Dairy & Refined Sugar Free) appeared first on Cooking Katie Lady.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

What You Will Need:

• 1 cup small curd cottage cheese (higher the fat %, the more flavor)
• 9 large organic eggs
• 1 large red bell pepper (diced)
• 1 bunch green onions (diced)
• 1/2 tsp salt & pepper (or to taste)
• 1 tsp oregano
• ¼ tsp garlic powder
• ⅓ cup freshly grated cheddar cheese
• ⅓ cup feta cheese
• 1 cup organic baby spinach
• Any other veggies you’d like!

How To Make It

1. Preheat your oven to 400°F. Spray a standard pie dish with olive or avocado oil spray and set aside.
2. In a large mixing bowl, whisk the eggs until smooth.
3. Add the bell pepper, green onions, feta, cheddar, and spices. Stir until fully combined.
4. Add the spinach and mix again to evenly distribute.
5. Pour the mixture into the prepared pie dish.
6. Bake for 40–45 minutes, or until the eggs are set, the top is golden, and the center is not jiggly.
7. Let cool for 15 minutes before slicing and serving. Enjoy!

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave or warm in the oven at 350°F until heated through.

Tips for the Best Egg Bake

• Use small curd cottage cheese and mix it in well — it melts right into the eggs for a creamy texture.
• Want extra veggies? Mushrooms, zucchini, or broccoli work great.
• For a dairy-free option, swap the cheeses for dairy-free alternatives.
• This recipe is perfect for meal prep — bake once and reheat all week.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The post Cottage Cheese Egg Bake appeared first on Cooking Katie Lady.