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keto_diet_cycle KETO GREEN CHICKEN BOWL 🥑💝 -
Struggling to lose weight with keto diet?

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💝. - INGREDIENTS Chicken : 1 lb boneless, skinless chicken breast, cut into 1-inch cubes 3 tbsp olive oil 2 tbsp lemon juice 1 tbsp vinegar 1 tbsp Greek seasoning (see notes below) 1/4 tsp sea salt Tzatziki : 8 oz full-fat plain Greek yoghurt 1/2 medium Persian cucumber, grated 2 cloves garlic, grated Zest of 1 medium lemon 1 tbsp fresh lemon juice 2 tbsp minced fresh dill Sea salt, as needed Black pepper, as needed Vinegar Dressing 3 tbsp olive oil 1 tbsp vinegar 1 tsp minced fresh oregano Sea salt, to taste Toppings : 1 large Persian cucumber, diced 1 cup cherry tomatoes, halved 1/2 cup thinly sliced red onion 1/3 cup pitted Kalamata olives 4 oz feta cheese, crumbled DIRECTIONS To make the chicken, combine the chicken, oil, lemon juice, vinegar, Greek seasoning, and salt in a sealable container. Marinate the chicken in the refrigerator for 30 minutes or up to overnight. To make the tzatziki, stir together the yoghurt, cucumber, garlic, lemon zest, lemon juice, dill, salt, and black pepper in a medium bowl. Refrigerate the tzatziki until you are ready to serve. Heat a 10-inch (25-cm) or larger cast-iron skillet over medium-high heat. Add the chicken and marinade to the skillet. Cook the chicken for 3 to 4 minutes per side, until it is brown and its internal temperature reaches 165°F (74°C). To make the red wine vinegar dressing, whisk together the oil, vinegar, oregano, and salt in a small bowl. Top the chicken with the cucumber, tomatoes, onion, olives, and feta cheese. Pour the red wine vinegar dressing and top each bowl with the tzatziki just before serving.

Ingredients

1 tablespoon olive oil

3 tablespoons butter, divided

2 small zucchini, cut into thin, half moon slices

Salt and pepper, to taste

1 small yellow onion, finely diced

1 pound small button mushrooms, cleaned and patted dry

3 to 4 cloves garlic, minced

2 teaspoons fresh chopped herbs, use what you have on hand, or use 1 teaspoon dried herbs (thyme and oregano are great in this dish)

¼ cup vegetable broth

Chopped fresh parsley, for garnish

grated parmesan, for garnish

Instructions

Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.

Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. If there's any liquid in the skillet, wipe it out.

Return skillet to the burner and add remaining butter; melt butter over medium-high heat.

Stir in the onions and cook for 2 minutes, or until just softened.

Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.

Stir in garlic and herbs; cook for 20 seconds.

Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.

Pour in the vegetable broth and cook for 2 minutes.

Taste for salt and pepper and adjust as needed.

Healthier Turkey Meatballs! They’re perfectly flavorful, tender and delicious!
Ground turkey is mixed with flavorful onion, garlic, parmesan cheese and herbs, then formed into bite size rounds and oven baked.

I made the easiest dessert for my family tonight and it only takes 3 minutes to make.
Low Carb Chocolate Mousse

Ingredients:
1 cup heavy cream
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar substitute
1 teaspoon vanilla extract
Instructions:
Place all the ingredients in a medium mixing bowl.
Beat with a electric mixer until stiff peaks form, about 3 minutes and serve.
Garnish with sugar free chocolate chips, whip cream (optional)
I used a piping bag to place into the dessert cups to make it look decorative.

Makes 4 servings
Serving 1
Calories 218
Fat 22.6g
Net carbs 1.65g
Protein 1.75g
Fiber 1g

One Pan Keto Green Chili Chicken
Ingredients
1 tablespoon butter
1 tablespoon minced garlic
1 jalapeno, seeded and chopped
1 cup unsweetened almond milk
1/4 cup heavy cream
3 ounces cream cheese
1 (4 ounce) can green chilis
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1 cup shredded cheddar cheese
5 cups shredded chicken
1/2 cup shredded cheddar cheese (for topping)
Instructions
In a large skillet over medium heat melt the butter, add the garlic and jalapeno and sauté 30 seconds.
Add almond milk, heavy cream, cream cheese, undrained green chilis, spices and 1 cup of the cheddar cheese. Whisk mixture until it is smooth and cheese has melted.
Stir in and top with remaining cheddar. Reduce heat to low, cover and simmer 10 minutes.
Garnish with chopped green onions, additional jalapeno slices or avocado.

Chicken Spinach And Mushroom Low Carb Oven Dish 😍😋
INGREDIENTS
• 1 small bag fresh baby spinach
• 1 dash pepper
• 1 dash Herb and Garlic Seasoning
• 8 oz shredded mozzarella cheese
• 6 thin sliced chicken breasts
• 1 container green onion cream cheese
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1 Large package sliced mushrooms
INSTRUCTION
1) In a 9x13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top.
2) Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal.
3) Bake at 375°F for 20 minutes remove foil and bake uncovered for another 20-25 minutes, then sprinkle Motz Cheese on top and Bake uncovered for another 10 minutes or until starting to brown. Let cool for 10 minutes and serve.

Garlic Parmesan Roasted Brussel Sprouts

16 oz Brussel Sprouts
3 tbsp olive oil
1/2 tsp salt and black pepper
1 tsp Italian seasoning
3 garlic cloves, minced
1/2 cup grated parmesan

Preheat oven to 400.
Trim the bottom off the Brussel Sprouts then slice in half top to bottom and rinse.
Prepare a large baking sheet. Line with parchment paper if you wish.
Pat the Brussel Sprouts dry with a paper towel and place in a large bowl.
Add olive oil, salt and pepper, Italian seasoning, garlic and parmesan. Toss gently to coat evenly.
Place on the prepared baking sheet, spreading evenly into one layer.
Bake 25-30 min until golden brown.

Makes 6 servings.

Enjoy!!

ONLY ACTIVE MEMBERS WILL SAY YUMMY ON THIS ONE 😋
Red Velvet Cheesecake - Don't LOSE this recipe 😍
INGREDIENTS
FOR THE RED VELVET LAYERS
Butter, for cake pans
All-purpose flour, for cake pans
1 box red velvet cake mix, plus ingredients called for on the box
FOR THE CHEESECAKE LAYER
2 8-oz. packages cream cheese, softened
2/3 c. granulated sugar
2 large eggs
1/3 c. sour cream
1 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
FOR THE CREAM CHEESE FROSTING
2 8-oz. packages cream cheese, softened
1/2 c. (1 stick) butter, softened
2 1/4 c. powdered sugar
1 tsp. pure vanilla extract
DIRECTIONS
Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box instructions.
Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level out tops of the cake so they're flat (save scraps for decorating!).
Make cheesecake layer: Line a 9" springform pan with parchment and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined.
Pour filling into prepared springform pan and bake until only slightly jiggly in the center, about 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling.
Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until combined.
Assemble cake: On a cake platter, place one red velvet cake. Top with cheesecake layer, pressing down firmly, then top with second red velvet cake.
Using an offset spatula, frost cake with cream cheese frosting.
Garnish with red velvet cake crumbs before serving.

My very first home made keto loaf - 🍞

Ingredients
1 1/2 cups of finely milled almond flour, measured and sifted
1 tablespoon granulated sugar substitute (optional)
3 eggs, room temperature
1/2 cup and 2 tablespoons of full fat sour cream
1/4 cup of unsalted butter, room temperature
1 1/4 teaspoons of baking powder
1/4 teaspoon of sea salt

Instructions
Preheat the oven to 350 degrees.

Measure and sift your almond flour.

In a medium-sized bowl combine the almond flour, baking powder, sugar substitute, salt. Set aside.

Grease well with butter an 8-inch loaf pan and line with parchment paper leaving an overhang to lift out of the pan easily.

In a large-sized bowl using an electric be**er mix the softened butter, sour cream, light fluffy.

Next, add the eggs one at a time be sure to combine well after each addition. But do not overmix.

To the wet ingredients slowly add all the dry ingredients one tablespoon at a time while continuing to use the mixer at a low setting.

Add the batter to the prepared pan.

Bake the bread in the center rack for 30-40 minutes until an inserted toothpick comes out clean.

Allow the low-carb sour cream bread to cool in the pan for 10 minutes before inverting to a baking rack to cool completely for another 20 minutes or so.

Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Mini keto cream buns (Swedish semlor)
Ingredients
Cardamom buns
2 large eggs
4 oz. (½ cup) cream cheese, room tempered
2 oz. butter, room tempered
½ cup (2¼ oz.) powdered erythritol
2 tsp baking powder
1½ tsp ground cardamom (green)
1½ cups (6 oz.) almond flour
3 tbsp whey protein isolate (unflavored) or coconut flour
1½ tbsp ground psyllium husk powder
Almond paste
¾ cup (3 oz.) almond flour
2 tbsp powdered erythritol
4 drops bitter almond extract
4 tbsp heavy whipping cream

Instructions
Preheat the oven to 350°F (175°C).
Combine eggs, cream cheese, butter, erythritol, baking powder, and cardamom in a large bowl and mix well.
Add almond flour, whey protein powder, and psyllium husk powder to the same bowl. Stir until smooth. Let the dough rest for about 5-10 minutes, or until the psyllium husk has absorbed the liquid and the dough has a solid consistency.
Shape into separate buns and place on a baking sheet lined with parchment paper. Bake for about 15 minutes or until the buns are a nice golden color. Use a toothpick or thin skewer to test that they're cooked in the middle. (They are cooked when the toothpick comes out with no dough on it.)
Remove from oven and let the buns rest until they have cooled down.
Mix the ingredients for the almond paste in a bowl and blend until the filling is evenly combined and smooth.
For serving, take a sharp knife and cut out the top on each bun. Make a small pit in the middle and fill with the almond paste mixture.
Spread out or pipe heavy whipped cream on top and put the lid on. Dust with powdered erythritol using a small sieve or a tea strainer for the final touch.