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 Dry Ingredients 3/4   cup / 75g   coconut flour 2   tbsp   psyllium husk powder 1   tsp   xanthan gum 1   tsp   baking powder GENEROUS pinch   salt 1   tbsp   nigella and/or sesame seeds Wet Ingredients 1   cup / 240ml   hot water 1/4   cup / 60g   full fat natural yoghurt 2   tbsp   coconut oil / olive oil   melted Topping 2  tbsp   coconut oil / butter / olive oil   melted handful   chopped parsley or coriander / cilantro generous pinch   salt Instructions Preheat the oven to 180 Celsius / 356 Fahrenheit. Mix all dry ingredients in another bowl - coconut flour, psyllium husk powder, xanthan gum and salt. Make sure there are no lumps. Add the wet ingredients - hot water, yoghurt, melted coconut oil or olive oil - and stir together until a dough forms. Form a dough ball and let it sit for a few minutes until the coconut flour and the psyllium have absorbed all t...

INGREDIENTS 8 chicken thighs, bone in, skin on Private Reserve Extra Virgin Olive Oil 6 garlic cloves, roughly chopped 1 cup dry white wine 2 limes, juice of 2 cups chicken broth 1 bunch cilantro, stems removed, chopped; more for garnish Spice mix: 1 tbsp seasoned salt like this one 1 tsp sweet Spanish paprika (or hot paprika, if you like) 1 tsp black pepper 1 tbsp garlic powder 1/2 tsp ground nutmeg INSTRUCTIONS Preheat your oven to 375 degrees F. In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes. When ready, heat 1-2 tbsp of olive oil in a cast iron skillet with a lid like this one. Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly. Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth. Bring the liqui...

Ingredients Hamburger Steaks 1 1/4   pounds   ground beef  (85% lean) 2   tsp   Worcestershire sauce 2   tsp   Mc Cormicks Montreal Steak Seasoning 1/4   cup   crushed pork rinds*   (or 1/4 cup breadcrumbs if not low carb) 1/4   cup   heavy cream 1   tbsp   fresh minced parsley 1   tsp   oil salt and pepper Mushroom and Onion Gravy Recipe 1/4   cup   diced onions 8   oz   sliced button mushrooms 1/4   cup   water 1/3   cup   heavy cream 2   tbsp   whisky (brandy,bourbon, or rum)   (optional) 1   tsp   beef base (bouillon) 1   tbsp   butter Instructions NOTE: There is no egg in this recipe. Preparation: Make a panade by soaking the pork rinds (or bread crumbs) in 1/4 cup of heavy cream until absorbed - about 10 minutes. Mince the parsley and finely dice the onions.  Method: Add the ground beef to a medium bowl, breaking it up as y...

Ingredients 1 TBSP butter 2 cloves garlic, minced 4 oz cream cheese 2-3 TBSP milk ¼ C Parmesan cheese 4-5 medium zucchini, spiralized salt & pepper to taste *optional - sliced cherry tomatoes for garnish Instructions In a large pan, melt butter over medium low heat. Then add minced garlic. Let the garlic and butter cook together for a minute or so, then add cream cheese and milk. Allow the cream cheese to melt and start forming a simple sauce. Add in all the zucchini noodles. Toss the zoodles to coat with the sauce. Add Parmesan cheese and cook all together, just until the noodles are barely fork tender and all the cheese has melted. Serve immediately and enjoy! This article comes from a recipe written here .

INGREDIENTS 1 1/4 cup (150 g) blanched almond flour 6 tbsp psyllium husk powder 1 tsp baking powder 1.5 tsp salt 4 egg whites 1/2 cup (120 ml) boiling water oil for frying (about 1-2 tbsp) INSTRUCTIONS Mix the dry ingredients in a large bowl. Add the egg whites and mix well. Pour the boiling water a little at a time over the dough and mix with a silicone spatula. The psyllium will absorb the water as you mix. Once completely mixed, let the dough sit for 5 minutes. Separate the dough into 8 balls. Place one ball at a time over a piece of parchment paper and cover with another piece of parchment paper. Place your heaviest skillet or frying pan ( I used a Lodge cast iron skillet) over the dough ball and press with your weight.  You can also twist the skillet, once pressed, left to right like a steering wheel, to expand the dough even more. This will create thin tortillas, but they will thicken a bit once cooked. Repeat this step with the 7 other dough balls until you have 7 more torti...

Ingredients 2 cups almond flour 2 tbsp grassfed gelatin 1 tbsp ground ginger 1 tsp ground cinnamon 1/2 tsp baking soda 1/4 tsp ground cloves 1/2 cup butter softened 1/2 cup almond butter 1 cup granular Swerve sweetener 2 large eggs room temperature 2 tsp Yacon syrup optional 1/2 tsp vanilla extract Instructions Preheat the oven to 325F and line two baking sheets with parchment or silicone liners. In a medium bowl, whisk together the almond flour, gelatin, ginger, cinnamon, baking soda, and cloves.  In a large bowl, beat the butter, almond butter and sweetener until smooth. Beat in the eggs, Yacon, and vanilla extract until well combined.  Add the almond flour mixture and continue to beat until the dough comes together. Roll into 1 inch balls and place a few inches apart on the prepared baking sheet.  Bake 5 minutes, then remove from the oven and gently press down a bit (to encourage them to spread). Return to the oven and bake another 7 minutes or so, until just barely go...