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Olivia Recipes, Street: 1757 Southern Street, Westbury (2026)

04/06/2026

Smoked Trout Rillettes
A rich and flavorful spread made with smoked trout, perfect for serving on toast or crackers.
Ingredients
8 ounces smoked trout, skin removed and flaked
4 ounces cream cheese, softened
2 tablespoons butter, softened
Full Recipe in First comment
Enjoy ❤ 👇👇

04/06/2026

Perfectly Roasted Carrots

Ingredients:
- 12 carrots (about 2 pounds)
- 3 tablespoons olive oil (extra-virgin preferred)
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh dill or flat-leaf parsley, minced (optional)

Instructions:
1. Preheat the oven to 400°F.
2. Prepare the carrots: If thick, cut them in half lengthwise. Slice diagonally into 1 1/2-inch thick pieces.
3. In a large bowl, toss the sliced carrots with olive oil, kosher salt, and black pepper until evenly coated.
4. Spread the seasoned carrots in a single layer on a rimmed baking sheet to avoid steaming.
5. Roast in the oven for 20 minutes, turning halfway through for even browning. Check for tenderness with a fork.
6. Remove from the oven and toss with minced dill or parsley. Adjust seasoning if needed and serve hot or at room temperature.

Serving Size:
Serves 6

Nutritional Information (per serving):
Calories: 120
Net Carbs: 10g
Protein: 1g
Fat: 8g

Tips & Variations:
- For added sweetness, drizzle a tablespoon of honey over the carrots before roasting.
- Experiment with different herbs such as thyme or rosemary for a unique flavor twist.

04/06/2026

Chicken Feet Broth, Double Simmered
A nourishing broth made from chicken feet, rich in collagen and flavor, perfect for soups and stews.
Ingredients
2 pounds chicken feet
2 onions, quartered
3 carrots, chopped
Full Recipe in First comment
Enjoy ❤ 👇👇

04/06/2026

Keto Broccoli Salad

Ingredients:
- 3 heads broccoli, cut into bite-size pieces
- 1/2 cup cheddar cheese, shredded
- 1/4 red onion, thinly sliced
- 1/4 cup toasted sliced almonds
- 3 slices bacon, cooked and crumbled
- 2 tablespoons freshly chopped chives
- 2/3 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste

Instructions:
1. In a medium pot, bring 6 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl filled with ice water.
2. Add the broccoli florets to the boiling water and cook for 1 minute. Remove the broccoli with a slotted spoon and immediately transfer it to the bowl of ice water to stop the cooking process. Once cool, spin the broccoli in a salad spinner at least twice to remove excess water.
3. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and season with salt and pepper to taste.
4. In a large bowl, combine the broccoli, cheddar cheese, red onion, toasted almonds, crumbled bacon, and chives. Pour the dressing over the salad and toss until all ingredients are well combined and coated in dressing.
5. Refrigerate the salad until ready to serve.

Serving Size:
Serves 4

Nutritional Information (per serving):
Calories: 634
Net Carbs: 6g
Protein: 16g
Fat: 58g

Tips & Variations:
- For a different flavor, substitute the almonds with roughly chopped walnuts or pecans, and try using goat cheese instead of cheddar.
- If you're looking for a vegan option, replace the bacon with diced avocado or olives, and use your favorite vegan cheese or skip it altogether.

03/06/2026

Keto Snickerdoodle Cookies

1 1/3 cups almond flour (superfine, blanched)
1/4 cup coconut flour
1/3 cup sweetener (erythritol or your preferred low-carb sweetener)
1 large egg
1/4 cup butter (softened)
1/4 cup cream cheese (room temperature)
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract

Cinnamon Sugar Coating
2 tablespoons sweetener
2 teaspoons cinnamon

Preheat your oven to 350°F and line a baking tray with parchment paper or a silicone baking mat. Set aside.
In a medium bowl, whisk together the almond flour, coconut flour, salt, baking powder, and cream of tartar. Set aside.
In a large mixing bowl, use an electric mixer to beat the butter, sweetener, and cream cheese for 1–2 minutes until smooth and well combined.
Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.
Add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help the cookies keep their shape.
In a small bowl, mix together the sweetener and cinnamon.
Remove the dough from the fridge and roll it into balls, using about 2 tablespoons of dough per cookie (approximately 1 oz each).
Roll each dough ball generously in the cinnamon-sweetener mixture until fully coated.
Place the coated dough balls onto the baking tray and gently flatten each one with the back of a measuring cup, as keto cookies do not spread much while baking.
Bake the cookies for 8–10 minutes, until they are set and just lightly golden around the edges. Allow the cookies to cool on the tray for about 10 minutes before serving. They will firm up as they cool.

Serves 12

Nutritional Information (per serving)
Calories: 120
Net Carbs: 2g
Protein: 3g
Fat: 10g

Tips & Variations:
1. For a nut-free version, substitute almond flour with sunflower seed flour.
2. Add chopped nuts or sugar-free chocolate chips to the dough for added texture and flavor.

03/06/2026

Keto Bagels with Almond Flour

Ingredients:
- 2 ½ cups low-moisture mozzarella cheese, shredded
- 1 ½ cups almond flour, superfine and blanched
- 3 oz cream cheese, softened
- 2 large eggs, beaten (room temperature)
- 1 tsp baking powder
- 1 tbsp Everything Bagel Seasoning Mix

Instructions:
1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Set aside.
2. In a microwave-safe bowl, combine the shredded mozzarella cheese, cream cheese, almond flour, and baking powder.
3. Microwave the cheese mixture for 60 seconds. Stir well until all ingredients are fully incorporated.
4. While the mixture is still warm, add the beaten eggs. If the dough is too sticky, add 1-2 tablespoons of almond flour and mix until well combined.
5. Divide the dough into six equal parts. Using your hands, form long strings and shape them into bagels by pressing the ends together.
6. Place the formed bagels on the prepared baking sheet and sprinkle with Everything Bagel Seasoning Mix.
7. Bake for 12-15 minutes or until the bagels are golden around the edges.

Serving Size:
Serves 6 keto bagels.

Nutritional Information (per serving):
Calories: 210
Net Carbs: 5g
Protein: 10g
Fat: 17g

Tips & Variations:
- For a cheesy flavor, mix in some grated Parmesan cheese into the dough before shaping the bagels.
- If you prefer a different seasoning, try using sesame seeds or garlic powder instead of Everything Bagel Seasoning for a unique twist.

03/06/2026

Keto Garlic Bread
Ingredients:
- 1 packet (0.25 oz) instant dried yeast
- 1 tablespoon heavy cream
- 1/3 cup warm water (about 110°F)
- 1 1/2 cups almond flour
- 2 tablespoons psyllium husk
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs, lightly whisked
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 3 garlic cloves, finely chopped
- 2 tablespoons olive oil (for drizzling)
- 1 cup grated mozzarella cheese
- Chopped fresh parsley, for garnish
Instructions:
1. Preheat your oven to 400°F. Grease and line an 8-inch square baking pan with parchment paper.
2. In a small bowl, combine the yeast, heavy cream, and warm water. Whisk together and let it sit for about 10 minutes until it becomes frothy.
3. In a large mixing bowl, whisk together the almond flour, psyllium husk, ground flaxseed, baking powder, and salt. Create a well in the center of the dry ingredients.
4. Pour the yeast mixture, whisked eggs, olive oil, and apple cider vinegar into the well. Mix everything together until well combined.
5. Transfer the dough into the prepared baking pan. Cover loosely with plastic wrap and let it rise in a warm place for about 1 hour, or until it has slightly puffed up.
6. Once risen, bake the bread in the preheated oven for 15 minutes. Remove from the oven, drizzle with olive oil, sprinkle with chopped garlic, and top with grated mozzarella cheese.
7. Return the bread to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool slightly. Garnish with chopped parsley before serving.
Serving Size:
Serves 8
Nutritional Information (per serving):
Calories: 150
Net Carbs: 2g
Protein: 6g
Fat: 12g
Tips & Variations:
- For a spicier kick, add a pinch of red pepper flakes to the garlic before sprinkling it on the bread.
- Substitute the mozzarella with your favorite cheese, such as cheddar or pepper jack, for a different flavor profile.

03/06/2026

Beef Heart Tartare with Egg Yolk
A gourmet dish featuring finely chopped beef heart, served raw with a rich egg yolk and seasoned to perfection.
Ingredients
200 grams beef heart, finely chopped
1 egg yolk
1 tablespoon capers, chopped
Full Recipe in First comment
Enjoy ❤ 👇👇

03/06/2026

Bison Tongue, Sliced and Grilled
A delicious recipe for bison tongue that enhances its natural flavors through grilling.
Ingredients
1 bison tongue
3 tablespoons olive oil
2 teaspoons salt
Full Recipe in First comment
Enjoy ❤ 👇👇

02/06/2026

Hearty Vegetable Lasagna

Ingredients:
- 1 (16 ounce) package lasagna noodles
- 2 tablespoons vegetable oil
- 1 pound fresh mushrooms, sliced
- ¾ cup chopped green bell pepper
- ¾ cup chopped onion
- 3 cloves garlic, minced
- 2 (26 ounce) jars pasta sauce
- 1 teaspoon dried basil
- 1 (15 ounce) container part-skim ricotta cheese
- 4 cups shredded mozzarella cheese, divided
- 2 large eggs
- ½ cup grated Parmesan cheese

Instructions:
1. Cook lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water and drain.
2. Heat vegetable oil in a large saucepan over medium heat. Add mushrooms, green bell pepper, onion, and garlic; cook and stir until tender, about 5 minutes.
3. Stir in pasta sauce and dried basil; bring to a boil. Reduce heat and simmer for 15 minutes.
4. While the sauce is simmering, mix together ricotta cheese, 2 cups of mozzarella cheese, and eggs in a medium bowl until well combined.
5. Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
6. Spread 1 cup of the cooked tomato and vegetable sauce into the bottom of the prepared baking dish. Lay down half of the lasagna noodles and layer half of the ricotta mixture, followed by half of the remaining sauce, and half of the Parmesan cheese on top.
7. Repeat the layering process with the remaining noodles, ricotta mixture, sauce, and Parmesan cheese. Top with the remaining 2 cups of mozzarella cheese.
8. Bake in the preheated oven, uncovered, for 40 minutes. Let stand for 15 minutes before serving.

Serving Size:
Serves 12

Nutritional Information (per serving):
Calories: 320
Net Carbs: 30g
Protein: 18g
Fat: 15g

Tips & Variations:
- For added flavor, consider adding spinach or zucchini to the vegetable mixture.
- Substitute the ricotta cheese with cottage cheese for a different texture and taste.

Olivia Recipes

04/06/2026

04/06/2026

04/06/2026

04/06/2026

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03/06/2026

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02/06/2026

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