lifesabitchandthenyoudie

[lifesabitchandthenyoudie]

Indulge in the decadent delight of Salted Pistachio Dark Chocolate Truffles. These rich and creamy truffles are infused with the nutty goodness of pistachios and a hint of sea salt, perfectly balanced with the bittersweet dark chocolate coating. They make for an elegant treat or a thoughtful gift for chocolate lovers.

Ingredients: 8 oz 225g high-quality dark chocolate, chopped. 1/2 cup 120ml heavy cream. 1/4 cup 60g shelled pistachios, finely chopped. 1/4 tsp sea salt. 1/4 cup 30g cocoa powder, for rolling.

Instructions: In a saucepan, heat the heavy cream over low heat until it begins to simmer. Remove from heat immediately. Add the chopped dark chocolate to the hot cream and let it sit for a minute to melt. Stir the chocolate and cream mixture until smooth and well combined. If needed, you can gently heat it again on low heat while stirring to ensure complete melting. Fold in the finely chopped pistachios and sea salt, mixing until evenly distributed. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or until it becomes firm enough to handle. Using a spoon or melon baller, scoop out small portions of the chilled mixture and roll them into bite-sized truffle balls. Roll the truffles in cocoa powder to coat them evenly, tapping off any excess. Place the coated truffles on a parchment-lined tray and refrigerate for another 30 minutes to set. Once set, you can store the truffles in an airtight container in the refrigerator until ready to serve.

Prep Time: 30 minutes

Cook Time: 10 minutes

Rich

[lifesabitchandthenyoudie]

This Bacon Ranch Chicken Wrap is easy to make and tastes great. It only takes 10 minutes or less. It tastes great because it has crispy bacon, soft chicken, ranch dressing, and fresh vegetables all wrapped up in a warm tortilla.

Ingredients: 2 boneless, skinless chicken breasts. 4 slices of bacon. 1/2 cup ranch dressing. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup shredded cheddar cheese. 4 large flour tortillas. Salt and pepper to taste.

Instructions: Season chicken breasts with salt and pepper. In a skillet over medium-high heat, cook bacon until crispy. Remove and drain on paper towels. Crumble into small pieces. Using the same skillet, cook chicken breasts until cooked through, about 4-5 minutes per side. Remove and let rest for a few minutes, then slice into thin strips. Warm the flour tortillas in the skillet for about 10 seconds on each side or until heated through. To assemble the wraps, spread ranch dressing evenly on each tortilla. Layer shredded lettuce, diced tomatoes, sliced chicken, crumbled bacon, and shredded cheddar cheese on top of the ranch dressing. Fold in the sides of the tortilla and then roll it up tightly from the bottom to create a wrap. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Lisa Wootens

[lifesabitchandthenyoudie]

With this zucchini pasta recipe, you can make a light and cool summer dish. Garlic and olive oil are used to saut spiralized zucchini. Parmesan, basil, and lemon zest are then added on top for a flavor boost. It's an easy and quick way to enjoy all the summer vegetables!

Ingredients: 4 medium zucchinis. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh basil leaves. 1 tablespoon lemon zest.

Instructions: Using a spiralizer, make long strands of zucchini that look like spaghetti. Warm up a big pan with olive oil over medium-low heat. Put in the red pepper flakes and minced garlic. Cook for one minute, until the garlic smells good. Toss the zucchini noodles in the oil that has garlic in it after adding them to the pan. For two to three minutes, or until just tender. Add pepper and salt to taste. Take it off the heat. Add lemon zest, chopped fresh basil, and grated Parmesan cheese to the zucchini pasta. Mix them together. Gently toss to mix, and serve right away.

Prep Time: 10 minutes

Cook Time: 5 minutes

Taya P

[lifesabitchandthenyoudie]

A low-carb twist on classic mac and cheese using cauliflower as a base, loaded with creamy cheese sauce for a satisfying keto comfort food experience.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons butter. 1/2 cup heavy cream. 1 1/2 cups shredded cheddar cheese. Salt and pepper to taste. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 cup grated parmesan cheese.

Instructions: Preheat oven to 375F 190C. Steam cauliflower florets until tender, about 5-7 minutes. In a saucepan, melt butter over medium heat. Stir in heavy cream and bring to a simmer. Gradually add cheddar cheese, stirring until melted and smooth. Season with salt, pepper, garlic powder, and onion powder. Fold in steamed cauliflower until well coated. Transfer mixture to a baking dish and sprinkle with parmesan cheese. Bake for 15-20 minutes or until golden and bubbly. Serve hot as a comforting and cheesy keto-friendly alternative to traditional mac and cheese.

Prep Time: 10 minutes

Cook Time: 20 minutes

Nora

[lifesabitchandthenyoudie]

What a great treat! This Easy Fluffy Cherry Cheesecake Dip has all the creamy goodness of cheesecake and all the fruity sweetness of cherry pie filling. It's great for get-togethers, parties, or just as a sweet snack!

Ingredients: 8 oz cream cheese, softened. 1/2 cup powdered sugar. 1 cup whipped topping. 1/2 cup cherry pie filling. 1 teaspoon vanilla extract.

Instructions: Beat the softened cream cheese in a bowl until it is smooth and creamy. Add the vanilla extract and powdered sugar and keep beating until everything is well mixed. Carefully fold in the whipped topping until it's all mixed in. Put the mixture in a serving dish and make sure it's spread out evenly. Put the cherry pie filling on top. Put it in the fridge for at least an hour before you serve it. You can dip graham crackers, pretzels, or fruit slices in it.

Prep Time: 10 minutes

Cook Time: 0 minutes

Bobby Matthews

[lifesabitchandthenyoudie]

These gluten-free deviled eggs are a delicious appetizer or snack, perfect for parties or gatherings. The combination of creamy yolks, crispy bacon, and fresh chives creates a flavor explosion that will impress your guests.

Ingredients: 6 large eggs. 3 slices cooked bacon, chopped. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1 teaspoon apple cider vinegar. 1 tablespoon chopped chives. Salt and pepper, to taste. Paprika, for garnish.

Instructions: Place eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat, then remove from heat and let sit, covered, for 12 minutes. Transfer eggs to a bowl of ice water and let cool for 5 minutes. Peel eggs and slice in half lengthwise. Carefully remove yolks and place them in a bowl. Add mayonnaise, Dijon mustard, apple cider vinegar, chopped chives, salt, and pepper to the yolks. Mash together until well combined and creamy. Spoon or pipe the yolk mixture back into the egg whites. Top each deviled egg with chopped bacon and a sprinkle of paprika. Serve chilled and enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes

Caiden C

[lifesabitchandthenyoudie]

A tasty keto-friendly dessert with a nutty crust and fresh mixed berries on top. It's the perfect way to satisfy your sweet tooth while staying low-carb.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup flaxseed meal. 1/4 cup chia seeds. 1/4 cup sliced almonds. 1/4 cup unsweetened shredded coconut. 1/4 cup erythritol or preferred keto-friendly sweetener. 1/2 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1 cup mixed fresh berries strawberries, raspberries, blackberries. 1/4 cup unsweetened almond milk. Optional: additional sweetener to taste.

Instructions: Flaxseed meal, chia seeds, sliced almonds, shredded coconut, erythritol, melted coconut oil, vanilla extract, cinnamon, and salt should all be mixed together in a large bowl. Make sure to mix it well until it turns into dough. To make the crust, press the mixture into the bottom of a 9x9-inch baking dish that has been greased. Put it in the fridge for at least 30 minutes to set. Toss the mixed berries with almond milk and a sweetener, if you want, in a different bowl. Place the berry mix on top of the crust that has been chilled. Put the dish back in the fridge and let it chill for another one to two hours before serving. Cut it into squares and serve it cold. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Terrence M

[lifesabitchandthenyoudie]

This Green Olive Pesto Pizza is a tasty change from regular pizza. The green olive pesto gives the dish a sour and salty taste that goes well with the fresh basil and creamy mozzarella cheese. There are lots of Mediterranean flavors in this quick and easy recipe.

Ingredients: 1 pizza dough. 1/2 cup green olive pesto. 1 1/2 cups shredded mozzarella cheese. 1/2 cup sliced green olives. 1/4 cup chopped fresh basil. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 475F 245C. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the rolled-out dough to a pizza stone or baking sheet. Spread the green olive pesto evenly over the dough, leaving a small border around the edges for the crust. Sprinkle the shredded mozzarella cheese over the pesto. Evenly distribute the sliced green olives on top of the cheese. Drizzle olive oil over the pizza and season with salt and pepper to taste. Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove from the oven and sprinkle chopped fresh basil over the hot pizza. Slice and serve hot. Enjoy your Green Olive Pesto Pizza!

Prep Time: 15 minutes

Cook Time: 15 minutes

Elliot

[lifesabitchandthenyoudie]

A hearty winter salad featuring nutty farro, sweet and tangy blood oranges, pomegranate seeds, and a rich stout balsamic glaze. Perfect for a festive and flavorful meal.

Ingredients: 1 cup farro. 2 cups water. 2 blood oranges, peeled and segmented. 1/4 cup pomegranate seeds. 1/4 cup crumbled feta cheese. 2 cups mixed winter greens e.g., kale, arugula. 1/4 cup chopped toasted walnuts. 1/4 cup stout beer. 2 tablespoons balsamic vinegar. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Add the water to the farro in a saucepan. Bring to a boil, then lower the heat, cover, and let it cook for 25 to 30 minutes, or until the farro is soft and the water is gone. Take it off the heat and let it cool down. The stout beer should be cooked slowly in a small saucepan over low heat for about 10 minutes, or until it is half as much. Add the balsamic vinegar and stir it in. Let it cook for another two to three minutes. Take it off the heat and let it cool down. The cooked farro, blood orange segments, pomegranate seeds, crumbled feta cheese, and mixed winter greens should all be put in a large salad bowl. Pour the olive oil over the salad and mix it all together. Add pepper and salt to taste. Just before you serve the salad, drizzle the thick balsamic glaze over it. Add the toasted walnuts that have been chopped on top of the salad. Drunken Winter Farro Blood Orange Salad is ready to eat right away.

Prep Time: 15 minutes

Cook Time: 30 minutes

Caiden C