Healthy, delicious low-carb, protein recipes

Shrimp Scampi with Spaghetti Squash topped with chlorella pesto sauce


Chlorella Pesto Sauce
3 cups Fresh Basil Leaves
1 cup Pine Nuts
4 cloves Garlic, peeled
1/4 cup Grated Parmesan Cheese
(3g/1tsp) Sun Chlorella
1/4 cup Olive Oil
Salt and Pepper to taste

10 large raw shrimp, peeled and deveined
3 Garlic Cloves, Minced
½ Tbsp Ground Coriander
½ Tbsp Ground Cumin
½ Tbsp Cayenne Pepper
½ Cup White Wine
Salt to taste

1 Cooked Spaghetti Squash
2 Tbsp Olive Oil


1. Pre-heat oven to 400 degrees F.
2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, you can microwave your squash for 5 minutes to soften it up.
3. Rub the cut side of the squash with 1/2 tsp olive oil and place on a baking sheet. Roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Once squash is roasted, allow to cool slightly until easily handled.
4. Heat a stainless steel skillet to medium-high heat with 1 tsp of oil and sauté your shrimp until cooked on both sides.
5. Combine the basil, garlic, pine nuts, parmesan cheese, and Sun Chlorella in a food processor and pulse until coarsely chopped. Add the oil and process until fully incorporated and smooth. Season with salt and pepper.
6. Use a fork to separate and fluff the strands of spaghetti squash and remove strands. While the squash is still warm, toss together with chlorella pesto sauce.
7. Stuff the tasty strands back into your squash boat and top with the sauté shrimp.


Protein-packed Chlorella Buddha Bowl

8 oz. Tofu
1 Sweet Potato, peeled and cubed
1 Onion, sliced
2 Garlic Cloves, Minced
1 cup Chickpea
¼ cup Carrot, shredded
1 cups Quinoa, cooked
1 cup Leafy Greens, whatever you have available
1 Avocado, sliced
1 Tbsp oil
Salt and Pepper to taste

Tofu Marinade
2 Tbsp vegetable oil
½ Tsp sesame oil
1 Tsp hot sauce
2 Tsp dried thyme
1 Tsp paprika
½ Tsp salt

1/2 Cup tahini
1 Avocado
1/4 Cup water
2~4 Tbsp fresh parsley
1/4 tsp sea salt
(3g/1tsp) Sun Chlorella


1. Preheat oven to 400ºF (200ºC).
2. Lay sweet potato, onion, and minced garlic on a baking sheet and drizzle with oil, salt, and pepper.
Bake for 20-25 minutes.
3. Combine marinade ingredients in a small bowl and whisk to combine.
4. Add the marinade and tofu to a re-sealable zipper storage bag and marinate for at least 30 minutes.
5. Fry the tofu in the heated pan on low heat for about 10 minutes on each side. Slice tofu to your preference.
6. For the dressing: add the tahini, water, avocado, fresh parsley, sea salt, and Sun Chlorella in a food processor and pulse until finely mixed.
7. Combine the cooked quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a large bowl.
8. Pour the dressing on the mixed ingredients.