breakfast ideas healthy 101

INGREDIENTS Chicken Thighs 750 g boneless skinless chicken thighs around 5-6 fillets 1 fresh lemon juice 2 garlic cloves minced 1 tsp dried thyme 1 tsp Rosemary 1 tsp Salt 1/2 tsp cracked black pepper 2 tbsp olive oil Creamy Mushrooms Sauce 1 tbsp olive oil 250 g sliced fresh mushrooms 2 garlic cloves minced 1 tsp fresh parsley chopped 1 tsp dried thyme 1 tsp dried rosemary 1 cup Heavy Cream 1 tsp nutmeg salt and black pepper 1/2 cup fresh parmesan cheese shredded These boneless and skinless chicken thighs with mushroom sauce is an easy, quick and keto recipe that´s deliciously creamy, and all made in one skillet. INSTRUCTIONS Chicken Thighs Pat chicken thighs dry with paper towel and trim off excess fat. Season the chicken thighs with lemon juice salt. Let it absorb the lemon juice for 15 minutes. Combine the garlic cloves, thyme, rosemary, and pepper. Coat the chicken evenly with the combined seasoning. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear ch...

Ingredients 16 ounces cream cheese 1/2 cup low carb sugar substitute or equivalent 2 eggs 1/4 teaspoon xanthan gum optional 1/2 teaspoon sugar-free vanilla extract 1/4 cup blueberries 1/4 cup sliced almonds Instructions Beat softened cream cheese with electric mixer until smooth and creamy. Add sweetener, xanthan gum, eggs and vanilla. Beat with mixer until well blended. Fold in blueberries and almonds. Spoon into 12 muffin molds lined with the papers. Bake at 350°F for about 20 minutes or until set and tops just starting to brown (as in photo).. Cool and store in the refrigerator. Best served chilled. This article comes from a recipe written here .