#top 10 keto

[rohanpathe]

10 TIPS DIET

Here are 10 tips for a healthy diet:

Eat a variety of foods: Include different food groups such as fruits, vegetables, whole grains, lean proteins, and healthy fats in your diet. This ensures that you get a wide range of nutrients.

Portion control: Pay attention to portion sizes and avoid overeating. Use smaller plates and bowls to help control portion sizes and prevent excessive calorie intake.

Eat more fruits and vegetables: These are nutrient-dense and low in calories. Aim to fill half of your plate with fruits and vegetables for each meal.

Choose whole grains: Opt for whole grains like brown rice, whole wheat bread, and quinoa instead of refined grains. Whole grains provide more fiber and nutrients.

Limit added sugars: Minimize your consumption of sugary drinks, sweets, and processed foods that are high in added sugars. Choose naturally sweet foods like fruits instead.

Reduce salt intake: High sodium intake can contribute to high blood pressure. Limit your consumption of processed foods and try using herbs and spices to season your meals instead of salt.

Include lean proteins: Choose lean sources of protein like poultry, fish, tofu, legumes, and beans. These are lower in saturated fat and provide essential nutrients.

Stay hydrated: Drink plenty of water throughout the day. Water is important for digestion, metabolism, and overall health. Avoid sugary beverages and opt for water as your primary choice of hydration.

Limit processed foods: Processed foods are often high in unhealthy fats, sodium, and added sugars. Try to cook meals from scratch using fresh ingredients whenever possible.

Practice mindful eating: Pay attention to your hunger and fullness cues. Eat slowly and savor each bite. This helps prevent overeating and allows you to enjoy your food more.

Remember, it's always a good idea to consult with a healthcare professional or a registered dietitian for personalized dietary advice based on your specific needs and goals.

CLICK HERE 👇👇👇

[teaboot]

God I hate scrolling through Aesthetic and Transmasc tags and repeatedly getting blasted with a neck-deep wave of "pro-ana" #hashtag #Thinspo diet culture liquid diet grapefruit cleanse hip dip thigh gap top 10 easy meals under 10 calories low-carb keto Before And After Journey lose weight FAST! self care burn-fat-fast smart-snacking flat tummy bullshit

I don't even HAVE an eating disorder and here I am scrambling to block this crap taking -10 psychic damage every time a #coquette #gothic #dark academia thigh-high sock flies past like a string of paper lanterns in a hurricane

fUCK

[zenkindoflove]

1. How many works do you have on AO3? 21

2. What’s your total AO3 word count? 488,773

3. What fandoms do you write for? ACOTAR (active), Crescent City (active), A Song of Ice and Fire (former), The Big Bang Theory (former), Twilight (former - not on AO3), That 70's Show (former - not on AO3).

4. What are your top 5 fics by kudos?  

The Pon Farr Hypothesis (Shenny, The Big Bang Theory)

The Sweet Vibrations Discovery (Shenny, The Big Bang Theory)

Burn Forever With Me (Elucien, ACOTAR)

Summer Heat (Elucien & Erixius, ACOTAR)

Our Hearts Still Beat the Same (Elucien, ACOTAR)

5. Do you respond to comments? Yes! I try my best to respond to all comments these days. I like having conversations with my readers!

6. What is the fic you wrote with the angstiest ending? I don't do angsty endings. I'm very demure. Very mindful.

LOL, but no really, I almost always do some kind of hopeful/HEA kind of ending. But I have written some angsty drabbles. There is a Satharion drabble you can find in my drabble series called Mr. and Mrs. Ketos that is pretty sad for the prompt "to distract".

7. What’s the fic you wrote with the happiest ending? Most of them. I'm a fluff girl. I think the happiest of happy is likely Burn Forever With Me because it's basically Elucien accepting the mating bond and going into a frenzy. Which how much happier can you get?

8. Do you write smut? If so, what kind? Yes. Loads. At this point, the real question is when do I not write smut? And the answer is, not often.

My smut is very descriptive. I give people the manual. I like to make it immersive. I also have been told my smut is "smut with feelings" or "tender fucking". Which isn't to say it doesn't get raw and dirty. But I always am looking for what is the emotional core of this smut scene. How are they expressing love in this moment, even if it's one character snowballing cum into another's mouth? I also am always looking to make you kick your feet, even in the midst of a sex scene, so whenever I can, I try to show those little moments of tender touches that happen during sex.

9. Do you write crossovers? Yes! Actually I wrote a few crossovers when I was in That 70s Show fandom - notoriously cross overs with slasher films because loads of them had teenagers in the 70s haha. I haven't done one for ACOTAR yet, but I do have an ACOTAR/Crescent City Modern AU I've been thinking of for a while.

10. Have you ever had a fic translated? Not that I know.

11. Have you ever co-written a fic before? YES! Quite a lot. I've co-written with three authors. Two when I was in That 70's show fandom. And I've written two fics with my ACOTAR bff @crazy-ache and we have more plans in the future to keep writing together. I love co-writing. It's a great way to grow as a writer. And the creativity that comes from two brains is BIG.

12. What is your all-time favorite ship? I can't answer that. My OTPs are my children. All my ships I feel longing for, in different ways. I will say, I have been the most prolific with Elucien in terms of frequency of writing in a short amount of time. So clearly they have really touched a big part of me.

13. What’s a WIP you want to finish but doubt you ever will? I mean all the fics I abandoned when I was younger? Definitely those lol. But I actually don't have a desire to return to them.

14. What are your writing strengths? Dialogue. As seen above, I have written for a lot of sitcom fandoms, and when you write for those fandoms, you get practice with writing with sitcom cadence which really helps with writing pithy dialogue in other genres. I also think I am a very good introspective writer. I think I am best being inside characters' heads. I also do think I am good at smut. I wouldn't write it so much if I didn't think so.

15. What are your writing weaknesses?  SHUTTING THE FUCK UP. No seriously, I do tend to be on the wordy side. It's one of the reasons I get into drabble moods because I do need to learn to be more concise and try to execute a scene without making it 5000 words. I also write very wordy sentences that need to be slashed and slashed.

16. Thoughts on writing dialogue in another language in fic? Oh, I doubt I'll be able to do that. I only know English.

17. First fandom you wrote for? That 70's Show!

18. Favorite fic you’ve written? Ack! Okay, that is so so hard. I don't even know what I'd say. I guess, if I had to absolutely choose, I would say Summer Heat because I think it is emblematic of all my skills as a writer in one fic. And it's the fic I introduced Alexius - the first OC I ever fully fleshed out and developed, and that will ALWAYS hold a special place in my heart because Alexius has given me so much confidence I never knew I had being a writer. He's really let me know that I can write original content with original characters on my own and shown me how to do it.

~~~~~~

No one tagged me 😭. But I ended up doing this anyways because I've been really wanting to and I decided I'd rather risk being a loser. But, to make sure no one else feels like a loser who wants to do it, I'm tagging everyone I can think of that I don't think I've seen do this. Sorry if you're tagged again and you did this! And if I didn't tag you I'm sorry. Please just be like me and go for it. At least we did it together!

@crazy-ache , @the-darkestminds , @olenvasynyt , @bonecarversbestie , @starsreminisce , @lucienarcheron , @teddyhoneybear , @jules-writes-stories , @avabrynne , @theshadowsingersraven , @tilseptemberends , @ataraxiasflame , @highlordofkrypton , @summerbummin , @sadiegirl2021 , @lovely-vanserra-sunshine , @sad-scarred-sassy , @yaralulu , @fieldofdaisiies , @dawneternal , @secret-third-thing

[recipess01]

Mouthwatering Halloumi Avocado Toast with a Zesty Twist 🥑🧀🍋

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 2

Calories per Serving: ~350

Ingredients

For the Toast

🍞 Bread: 2 thick slices of sourdough or whole-grain bread

🥑 Avocado: 1 ripe, mashed

🧀 Halloumi Cheese: 100g, sliced

🍋 Lemon Juice: 1 tbsp

🌿 Fresh Herbs: 1 tbsp (parsley or mint, chopped)

🥗 Optional Toppings: Cherry tomatoes, arugula, or chili flakes

Seasoning

🧂 Salt: to taste

🌶️ Black Pepper: freshly ground

🛢️ Olive Oil: 1 tbsp for frying

Directions

Prepare the Bread:

Toast the sourdough slices to your desired crispiness and set them aside.

Mash the Avocado:

In a small bowl, mash the avocado with lemon juice, salt, and pepper. Adjust seasoning to your taste.

Cook the Halloumi:

Heat olive oil in a non-stick skillet over medium heat. Fry the halloumi slices for 1-2 minutes on each side until golden and crispy.

Assemble the Toast:

Spread the mashed avocado generously on each slice of toast. Top with the fried halloumi slices.

Add a Zesty Twist:

Garnish with chopped herbs, a sprinkle of chili flakes, or a few cherry tomato halves for a burst of freshness.

Serve and Enjoy:

Drizzle with a little olive oil or a squeeze of extra lemon juice before serving.

Tips & Variations

Add a poached egg on top for extra protein.

Swap halloumi for feta if desired.

For a spicy kick, sprinkle smoked paprika or cayenne pepper.

➡ take my ebook Keto Recipes: Quick & Easy Low-Carb Meals for Beginners link in bio

[rederiswrites]

So ME/CFS (myalgic encephalomyelitis/Chronic Fatigue Syndrome) and fibromyalgia are two syndromes (collections of symptoms often found together, with unknown causative mechanisms) with largely overlapping symptoms. They're currently classified as different diagnoses, but there are plenty of people who aren't convinced that they're actually different things. The biggest diagnostic difference seems to be whether the pain or the fatigue is the biggest problem.

I'm sure there are plenty of people who, like me, couldn't possibly say which of those is ruining my life more. I, like many, fulfill all the diagnostic criteria for both. I have the specific patterns of pain and inflammation characteristic of fibro, but I also have the postural orthostatic problems (Stand Up Feel Real Bad disorder) and extreme fatigue of ME/CFS. There's no test; diagnosis is an inherently subjective thing.

This is just gonna keep being about medical problems, so have a cut.

I also have problems that may be related or may be separate or may be part of the constellation of physical issues associated with ADHD, like loose tendons that lead to terrible core strength and janky joints. So while generally the pain spots for fibromyalgia are considered to have no actual material cause, I am pretty sure that my right hip and shoulder are in fact fucked up, and fibro is just making it experientially worse. I've also got a rib that spends more than half its time in just slightly the wrong goddamn place. I have multiple friends who have hypermobility problems that make mine look like a papercut, but combining them with fibro isn't a lot of fun.

A few months back, at my bestie's prompting and with his help, I started eating keto, which is essentially just restricting carbohydrates so harshly that they represent less than 20% (or less than 10%, this seems to be bioindividual) of your diet, at which point your body begins building energy transport molecules out of fat (ketones) instead of glucose. This has a history of treating several conditions (originally, seizures, but now also diabetes and inflammatory conditions), well before it became popular for weight loss.

It was an experiment. Believe me, I have mixed feelings about the fact that it worked. At first, it worked really, really well. I went from mostly bedbound to up and working full days outside. I've started to hit diminishing returns and having to nap more often, but it's still a radical improvement. I just forget how bad it was too fast. I hate how fast we forget how far we've come.

I haven't talking about it though, because I am so conflicted about restrictive diets as a thing. This started as an experiment, and as an experiment I could sell myself on no apples no potatoes no rice no crackers no no no no etc for a few weeks. After a few weeks I could decide whether it was worth it. And now here we are and it works.

But I've gone through So Much food restriction, starting when Phantom was two and we discovered that gluten fucks us both up. Then the Boy was sensitive to so many things as a baby that I cut out the entire Top Eight allergens (let's see, can I remember? Milk, eggs, peanuts, gluten, corn, soy, uhh....others...) for a year while he was nursing. Once you've cut wheat AND eggs AND corn out there is almost no commercial product you can eat and you have to prepare everything from scratch. With a toddler and a baby. I was literally starving. I used a calorie tracker for a while and found that I was nearly a thousand calories short per day, on average. I could barely think.

It's become a huge depression trigger for me. I tell people that my last major depressive episode was triggered by not being able to eat dairy, and I'm not kidding. I'm struggling with it now, too. Most of the time I'm good, but still, despite medication, I get very low and I just want to be able to fucking eat something tasty and comforting and EASY. I just want...cheese and crackers. A whole piece of fruit. A baked potato. Rice with my stir fry. But then I eat too much fucking watermelon and I can tell the difference in my wellbeing the next day.

Food becomes a minefield. Every meal becomes a struggle. You question every bite, every symptom. At least once a day the whole thing is just too annoying and I decide to just not eat, because fuck it. I dunno if it reaches eating disorder levels, but it's certainly maladaptive. I hate that I've gotten here because what you eat actually DOES matter. it's like the question of how you talk yourself out of anxiety when the world is objectively falling apart.

But I can do the things I love. I owe all this garden progress to not having had a glass of juice or a bowl of pasta in four months. Not to mention the abrupt cessation of all my dermatitis problems, frequent "silent" heartburn, a ton of digestive problems, migraines, most headaches, and more. "Nothing is worth risking depression" but is it though?

I'm holding on to the hope that these changes will allow me to heal. That I'll be able to make long-term progress, as many people say they have, and reintroduce restricted foods gradually. That I'll be able to cement the opportunity diet gave me with regular movement and conditioning and slowly claw my way up the spiral.

But on days when I feel like shit anyway, and I can't have some fucking chips about it....yeah. It's not great.

[lowcarbloves]

Keto French Crepes

These delicious low-carb French crepes are made with simple ingredients.

Makes 8 crepes

Prep Time: 3minutes minutesCook Time: 3minutes minutesTotal Time: 6minutes minutes Servings: 8 crepes Calories: 121kcal Cost: $15

🙏 𝔽𝕠𝕝𝕝𝕠𝕨 𝕗𝕠𝕣 𝕞𝕠𝕣𝕖🔃 𝕊𝕙𝕒𝕣𝕖 𝕨𝕚𝕥𝕙 𝕗𝕣𝕚𝕖𝕟𝕕𝕤 𝕒𝕟𝕕 𝕗𝕒𝕞𝕚𝕝𝕪 𝕞𝕖𝕞𝕓𝕖𝕣𝕤 𝕨𝕙𝕠 𝕟𝕖𝕖𝕕 𝕚𝕥.

Ingredients

1 1/3 cup Almond Flour

4 Eggs (large)

4 oz Cream Cheese

1/4 cup Almond Milk (unsweetened)

2 tablespoons Granulated Sweetener

3/4 teaspoon Pure Vanilla Extract

1 1/2 tablespoons Butter (melted)

Instructions

Blend all the ingredients in a blender at high speed until smooth and creamy. Don’t forget to scrape down the sides from time to time. It will take about 50 seconds.

Pour the batter into a bowl and let it rest for 10 minutes.

Heat a crepe pan over medium heat and grease it with a bit of butter. Once heated, pour about 1/3 of a cup of batter into the pan. Tip and rotate the pan so the batter spreads evenly and thinly.

Cook for about 2.5 minutes or until you notice the edges start to dry. Flip the crepe and cook for another minute.

That’s it! Repeat with the remaining batter. Serve with whipped cream, berries, or any other keto topping!

[emily1-johnson]

Keto Samoa Bars Recipe

Ingredients:

Base:

2 cups almond flour

1/4 cup melted butter

1/4 cup erythritol

Caramel:

1/2 cup coconut cream

1/4 cup butter

1/4 cup erythritol

1/2 teaspoon vanilla extract

Topping:

1/2 cup toasted coconut flakes

1/4 cup sugar-free dark chocolate (melted)

Instructions:

Mix the base ingredients and press the mixture into a baking dish. Bake at 175°C (350°F) for 10 minutes.

For the caramel, heat coconut cream, butter, and erythritol until thickened, then add vanilla.

Spread the caramel over the base and sprinkle with toasted coconut flakes.

Drizzle the melted chocolate on top and let it cool.

Slice and enjoy!

[eat-healthyisgood]

🍗🍗Crispy skinned chicken breast topped with a creamy spinach and sundried tomato sauce, broccolini and roasted cauliflower⁠

To make this scrumptious meal start by heating a frying pan with a little olive oil and fry a chicken breast skin down until crispy, flip chicken breast over and cook for another 2-3mins.⁠

Place in a baking dish and into a preheated oven at 200C.⁠

While chicken is cooking blanch some cauliflower florets and broccolini until just tender, drain.⁠

In the same pan that you cooked the chicken sauté one rasher of bacon, diced, and toss through the cauliflower.⁠

Add to the baking dish along with the chicken. Season with salt and pepper.⁠

Bake until chicken is cooked through and cauliflower is crispy approx 10-15mins depending on the thickness of chicken.⁠

Meanwhile, sauté a handful of baby spinach and 3 sliced sundried tomatoes in a little olive oil, add some pouring cream and season with a sprinkle of powdered garlic and onion.⁠

Simmer until sauce starts to thicken.⁠

Sprinkle in grated Parmesan cheese and season to taste.⁠

When chicken is cooked through remove from oven and cover lightly with foil and allow to rest for 5 mins.⁠

While chicken is resting heat some butter and toss through the broccolini.⁠

Serve your chicken topped with sauce, broccolini and cauliflower on the side.⁠

Enjoy 👌🏻⁠

•

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[ketoguy40]

Low-Carb Comfort – Easy Keto Spaghetti Bake

If you’re craving something hearty and comforting while staying true to your keto goals, this keto spaghetti bake is the answer. Using simple, wholesome ingredients like air-fried zucchini and yellow squash as a pasta substitute, this dish is packed with flavor, low in carbs, and quick to make. Plus, with melted cheese on top, it’s a satisfying meal that won’t leave you missing the carbs. Let’s dive into this delicious recipe!

Ingredients:

• 2 medium zucchini, sliced into rounds

• 2 medium yellow squash, sliced into rounds

• 1 lb ground meat (beef, turkey, or your choice)

• 1 cup low-sugar spaghetti sauce (look for a sauce with 3-4g net carbs per serving)

• 1 ½ cups shredded mozzarella cheese

• Salt and pepper to taste

• Olive oil spray for air frying

Instructions:

1. Air Fry the Veggies:

• Preheat your air fryer to 375°F.

• Lightly spray the zucchini and yellow squash rounds with olive oil and season with salt and pepper.

• Air fry the veggies for 10-12 minutes, or until they’re slightly golden and tender, shaking halfway through.

2. Cook the Meat:

• In a skillet over medium heat, cook your ground meat until fully browned. Drain any excess fat.

• Season the meat with salt, pepper, or any of your favorite spices.

3. Assemble the Bake:

• Preheat your oven to 350°F.

• In a baking dish, layer the air-fried zucchini and yellow squash.

• Pour the browned meat evenly over the veggies.

• Add the low-sugar spaghetti sauce on top of the meat.

• Sprinkle the shredded mozzarella cheese generously over the entire dish.

4. Bake:

• Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden.

5. Serve:

• Allow the bake to cool for a few minutes before serving. Enjoy!

Carb Count and Serving Size:

• Servings: 4

• Net Carbs per Serving: Approximately 7g

This keto spaghetti bake is a fantastic, filling meal that hits all the right notes—rich in flavor, satisfying texture, and perfect for your low-carb lifestyle. It’s a dish that feels indulgent while keeping you on track, and the combination of the air-fried veggies and melted cheese is simply irresistible.

Try it out and let me know what you think!

[bakingtherapy]

Just Keep Baking #26 Black Bean Cookies

Sul sul, gerbits. Have you ever had a can of something in your pantry and wondered “what can I do with this?” Well that is what happened to me the other day. I was making an inventory of what I have in my pantry and I found a can of black beans. And I wondered what I could do with it. 

I have heard of black bean brownies before, and I was curious about them. Wondering if they would smell or taste like black beans. And so I found a recipe for black bean chocolate cookies. 

I will be the first to admit, I am not the biggest fan of beans. There is just something about them that just triggers a gag reflex in me. I don’t know why. It just happens. But if it in something else and it is not the only flavor then I am perfectly fine. 

This recipe is perfect for those on the keto diet or for those who don’t have any flour on hand. Because this recipe calls for no flour. The recipe will be in the description down below if you want to check it out. 

The first thing you want to do preheat your oven to 375℉. 

You are going to rinse and drain your can of beans and then place it in a food processor. And make sure to have it fitted with the steel blade. 

Along with the beans, you are going to place your room temperature butter, and eggs into the food processor. 

Pulse until it is mostly smooth. 

Add your vanilla, sugar, baking soda, salt, and melted chocolate. 

If you are like me, and forgot to buy the baking chocolate you can easily make it yourself if you have cocoa powder and oil. This recipe calls for 2 ounces of unsweetened chocolate. And for each ounce you are going to add 3 tablespoons of cocoa powder plus 1 tablespoon of fat. 

For this recipe I used vegetable oil. And it came out tasting amazing. Obviously, I didn’t try this chocolate mixture because of how bitter it was, but at the end of the day, it worked. 

Once again you are going pulse the food processor until smooth. The cookie dough will have the same consistency of hummus. 

Now you are going to add your cocoa powder. Yes, even if you made the melted chocolate you will still need this cocoa powder, because it is a different ingredient. 

As you will see, the consistency of the dough is now very similar to fudge. 

Add most of the chocolate chips and mix by hand until the chips are evenly distributed. 

Using a cookie scoop or two spoons, scoop the portions of the dough about 2 tablespoons each and place the about 2 inches apart.

With one of the spoons you are going to spread the cookie. 

Add a few chocolate chips to each cookie. 

Place the baking sheet in the refrigerator to chill for about 10 minutes so that the cookies can keep shape. 

Because I did not have enough space in my fridge I put the dough in the bowl and chilled it there. And then I added them to the cookie sheet. Whichever way works for you.

Now you are going bake these cookies for a little bit longer than normal. The recipe says to bake them for about 18 minutes. But as most of you know, I don’t particularly like baking cookies for that long. Because my oven usually burns cookies if they are in the oven for longer than 8 minutes. 

But I just learned a tip, if a recipe says to bake it for 18 minutes, that means that you bake it for 9 minutes on the top rack and then 9 minutes on the bottom rack so that it has even baking. 

Remove them from the oven and allow them to cool completely on the baking sheet. 

These cookies were gone. Usually I have cookies that I can put in the fridge and have them for breakfast or whatever. These cookies did not last that long. They were so full of flavor and you could not even taste the fact that there were black beans in them. Even if some of the people who ate them swore that they could. I, personally, could not taste the black beans.

Honestly, while making these cookies I had a slight headache. Probably a protein issue. Once the cookies were all done and out of the oven, I tried a cookie and was first surprised at the taste. And second I forget how much protein are actually in beans. So after my second cookie, I wouldn’t say that my headache went away, but it definitely was lesser. 

I hope that you enjoyed this recipe. Again the recipe will be in the description down below. Vadish, Dag Dag!

Show the original author some 💖💖💖 Gluten Free on a Shoestring

Printable version of this recipe: on the blog

Feel free to support me on:

🐥Patreon 🐥 Kofi 🐥 Facebook 🐥 Pinterest 🐥

[rachellaurengray]

Explore the Best Food and Recipe Boards on Pinterest here!

Are you looking for mouthwatering recipes, culinary inspiration, and cooking tips? Joining these top-rated food and recipe boards on Pinterest is quick and easy. Check out the list below to discover a world of delicious and creative ideas:

1. High Protein, Low Sugar Recipes: Your destination for healthy and satisfying recipes with high protein and low sugar content.

2. Interesting Recipes: Explore a wide variety of unique and innovative recipes to spice up your meal rotation.

3. Drink Menu: Find refreshing drink recipes, from energizing smoothies to soothing teas, perfect for any occasion.

4. Coffee Lovers: Dive into the world of coffee with mouthwatering recipes, brewing techniques, and latte art inspiration.

5. All Things Keto and Weight Loss: Discover keto-friendly recipes and weight loss tips to support your health and wellness goals.

6. Keto Recipes: Indulge in delicious low-carb recipes designed to keep you satisfied and on track with your ketogenic lifestyle.

7. Skinny Mixes: Enjoy guilt-free treats and low-calorie recipes for snacks, desserts, and beverages.

8. 5 Ingredients or Less: Quick and easy recipes made with just 5 ingredients or less, perfect for busy days.

9. Food Art: Get inspired by stunning food presentations and creative culinary creations to elevate your cooking.

10. Cocktails: Raise a glass to good times with a collection of cocktail recipes and mixology tips.

Joining these boards will connect you with a community of like-minded food enthusiasts and provide you with endless inspiration for your culinary adventures. Start exploring, engaging, and sharing your own ideas today!

[ketoguider]

Tom Brady Diet plan: Boost Energy, Reduce Inflammation, and Dominate Life

[bitesandlaughs]

Egg & Turkey Sausage Stuffed Bell Peppers (Keto Breakfast)

Pro Tip: Pair it with your favorite cup of yerba mate while it bakes for the ultimate cozy vibe.

________________________________________

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Macros (Approximate Per Serving)

• Calories: ~250-300 kcal

• Protein: ~20-25 g

• Fat: ~15-18 g

• Net Carbs: ~4-6 g

________________________________________

Ingredients For 4 Servings:

• 4 bell peppers (any color)

• 7 eggs

• 2 turkey sausages, halved lengthwise and diced

• 1 tablespoon smoked paprika

• 1 tablespoon salt

• 1 tablespoon diced oregano

• 1 cup shredded mozzarella cheese

• 1 cup grated Parmesan cheese

• Cooking oil spray

________________________________________

Instructions

1. Prepare the Bell Peppers

• Preheat the oven to 380°F (193°C).

• Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the peppers face-up on a baking tray.

2. Mix the Filling

• In a large bowl, crack the 7 eggs.

• Add smoked paprika and salt. Whisk until well combined.

• Dice the turkey sausages and stir them into the egg mixture.

3. Stuff the Peppers

• Use a ladle to fill each bell pepper half with the egg mixture.

• Sprinkle mozzarella cheese and Parmesan cheese evenly on top.

• Lightly spray the peppers with cooking oil and sprinkle diced oregano on top.

4. Bake the Peppers

• Place the tray in the oven and bake for 15 minutes, or until the eggs are set and the cheese is golden and bubbly.

5. Optional Fun

• While waiting, enjoy a cup of refreshing yerba mate!

6. Serve & Enjoy

• Remove the tray from the oven and let the peppers cool slightly. Serve warm and savor the deliciousness! ________________________________________

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Keto stuffed bell peppers recipe. High protein keto meal. Low carb stuffed peppers. Easy keto dinner recipe. Keto egg and sausage recipe. Cheese stuffed peppers keto. Oven-baked bell peppers. Quick keto meal idea. Healthy stuffed bell peppers. High protein low carb recipes.

[bulleblog]

These Tomato Zucchini Egg Cups are a delightful keto-friendly breakfast or brunch option. They are not only low in carbs but also packed with flavor and nutrients.

Ingredients: 2 medium zucchinis, thinly sliced. 4 large tomatoes, halved and seeds removed. 4 eggs. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put olive oil in a muffin tin to grease it. Make a nest with the thinly sliced zucchini in each muffin cup. In each zucchini nest, put a tomato half with the cut side facing up. Put an egg in each half of the tomato. Put some olive oil on top of the eggs and season them with salt and pepper. Put the pan in a hot oven and bake for 15 to 20 minutes, or until the egg whites are set and the yolks are still a little runny. Before serving, sprinkle with fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 20 minutes

Nollan

[lowcarbloves]

Cauliflower Pizza Crust (Low Carb Keto Pizza)

Prep:

15minutes mins

Cook:

25minutes mins

Total:

40minutes mins

Servings: 4 serving

Ingredients

Cauliflower Pizza Crust

▢1.5 pounds cauliflower, florets

▢1/2 cup shredded cheese, or 1/3 cup soft cheese

▢1 egg, beaten

▢1 teaspoon Italian seasoning

▢salt and pepper, to taste

Pesto Chicken Pizza

▢1/3 cup pesto sauce

▢1/2 cup shredded chicken

▢3/4 cup mozzarella cheese, shredded

▢2 cups (packed) baby spinach

▢2 garlic cloves, minced

Margherita Pizza

▢1/3 cup marinara sauce

▢4 oz mozzarella ball, sliced

▢fresh basil leaves

▢red pepper flakes (optional)

Instructions

Preheat your oven to 400 degrees Fahrenheit. Remove the cauliflower florets from the stem or use frozen and thawed cauliflower florets. Grate them using a food processor or box grater.

Add the cauliflower rice to a microwave safe bowl, cover, and microwave for 4-5 minutes to soften. Alternatively, you could saute the cauliflower rice in a pan on medium heat on the stove for 8-10 minutes. Then let it cool to the touch.

Transfer the cauliflower rice into a nut milk bag or thin kitchen towel. Drain the cauliflower by squeezing it until all the excess moisture is out. Squeeze as hard as you can!

Place the drained cauliflower rice in a large mixing bowl. Add the cheese, egg and seasonings. Use your hands to mix everything together to form the pizza dough.

On a parchment lined baking sheet, press the dough dough down into an even circle. The diameter should be around 9 inches. If you have a pizza stone, that's even better and will produce a crispier crust.

Bake for 25 minutes, or until slightly golden, then remove from oven. You could also bake for 20 minutes and flip the crust over, then bake an additional 5-10 minutes for an even crispier crust.

Add the toppings and bake for an additional 10 minutes.

Nutrition

Calories: 177kcal | Carbohydrates: 10g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 282mg | Potassium: 602mg | Fiber: 4g | Sugar: 4g | Vitamin A: 242IU | Vitamin C: 83mg | Calcium: 226mg | Iron: 1mg

[kathys-home-kitchen]

Easy Ground Beef Stir Fry

My husband has been very motivated to get healthy this year. He does cardio by playing men's league hockey three times a week, weight lifting, and by eating right. He came home from weight lifting one night saying he wanted a simple ground beef and veggies and that's it. That sounded kind of boring to me. So I thought, why not make it like a mix between a fried rice and a basic taco meat. Here's what I came up with. It is now my husband's favorite meal!

Let me know what you think!

Beef Stir Fry

1.5 pounds lean ground beef-- I use 92% lean (you can also use ground turkey)

1.5 tsp cumin

1 tsp salt

1/2 tsp crushed red pepper (if you like really spicy feel free to add more!)

1.5 tsp oregano

4 eggs (I use 2 eggs and 1/2 cup egg whites)

1/2 onion-finely diced

4 cloves garlic-finely chopped

About 8 mini red peppers thinly sliced

About 6 mushrooms/shitake or button work great in this

2-3 Tb vegetable oil-I've been using avocado oil lately

1.5 cups Spinach- rinsed, dried and chopped into ribbons (kale works too if you prefer)

Fresh parsley-optional

Cooked Rice

Teriyaki sauce drizzle on top

Jalapeno optional

Teriyaki Sauce:

1/2 cup soy sauce

1/2 cup dark mirin

1/4 cup granulated sugar

Teriyaki Sauce Directions

Heat soy sauce and mirin in a small saucepan over medium-low heat. Bring to a slow simmer and stir in the sugar until dissolved. Continue to simmer about 5-8 minutes until it thickens to desired consistency. Allow it to cool while making the stir fry, sauce will continue to thicken as it cools.

Beef Stir Fry Directions

1. Start cooking rice.

2. Cut up onions, garlic, peppers, mushrooms, and spinach.

3. Put all the spices (cumin, salt, crushed red pepper, and oregano) in a little bowl and combine.

4. Crack eggs into a bowl and add egg whites.

5. Heat a large frying pan over medium heat.

6. Add a Tb of oil to the pan.

7. Brown the ground beef.

8. Add all the spices and cook for another minute.

9. Remove ground beef from pan and pour into a large serving bowl.

10. Add more oil if necessary to the pan and saute the mushrooms and peppers for a minute or two and then add onions, and garlic and saute until fragrant and translucent.

11. While veggies are sautéing, whisk the eggs and egg whites together until fluffy.  

12. Add more oil to the pan if necessary and pour the eggs into pan.

13. Cook just until the eggs begin to set up.

14. Pour the beef back into the pan and fold into the eggs.

15. Cook until the eggs are fully cooked and distributed like in a fried rice mixture. Stir in fresh parsley if desired.

16. Pour back into the serving bowl. 

Serve over rice (or cauliflower rice for Keto) or just by itself and drizzle with teriyaki sauce.

Enjoy!!