fitness888

INGREDIENTS 8largeTomatoes 3tbspOlive oil(divided into 2 tbsp and 1 tbsp) ⦁ 1tbspBalsamic vinegar ⦁ 2tspItalian seasoning ⦁ 1 1/2tspSea salt(divided into 1/2 tsp and 1 tsp) ⦁ 1/2largeOnion(diced finely) ⦁ 2clovesGarlic(minced) ⦁ 1lbGround beef ⦁ 1/4tspBlack pepper ⦁ 12ozCauliflower rice(fresh or frozen) INSTRUCTIONS ⦁ Preheat the oven to 375 degrees F (191 degrees C). Line or grease a baking dish. ⦁ Slice the tops off the tomatoes. Scoop out the flesh and transfer it into a large blender. Remove as much flesh as possible without puncturing the exterior skin. ⦁ Place the tomatoes, cut side up, onto the baking dish with the "lids" on top or next to them. Set aside. ⦁ Add balsamic vinegar, Italian seasoning, 2 tablespoons (30 mL) olive oil, and 1/2 teaspoon sea salt to the blender. Blend until smooth. Set aside. ⦁ Heat the remaining 1 tablespoon (15 mL) olive oil in a large saute pan over medium heat. Add the chopped onions and saute for about10 minutes, until browned. ⦁ Add the minced garlic and saute for about a minute, until fragrant. ⦁ Add the ground beef. Season with sea salt and black pepper. Increase heat to medium-high. Cook for about10 minutes, breaking apart with a spatula, until browned and cooked through. ⦁ Add the cauliflower rice and tomato pulp mixture, including liquid. It will be very liquid, almost like soup. Increase heat to high to bring to a simmer. Simmer, stirring occasionally, for about10 minutes, until the liquid reduces and you end up with beef and cauliflower rice in tomato sauce. The cauliflower rice should be soft. Adjust sea salt and pepper to taste. ⦁ Pat the insides of the tomatoes with paper towels to get rid of extra moisture. Stuff the beef/cauliflower mixture into the empty tomatoes in the baking dish. Place the tomato "lids" on top. ⦁ Cover the stuffed tomatoes with foil and bake for30 minutes. Uncover and bake for15-20 more minutes, until tomatoes are soft and pucked on the edges. NUTRITION INFORMATION Calories: 499 | Fat: 36g | Total Carbs: 9g | Net Carbs: 7g | Fiber: 2g | Sugar: 3g | Protein: 34g

INGREDIENTS 3 tbsp Butter ⦁  4 cloves Garlic (minced) ⦁  10 oz Baby spinach (chopped; about 16 cups) ⦁  1/2 cup Heavy cream ⦁  3 oz Cream cheese (cut into small pieces) ⦁  1 tsp Italian seasoning ⦁  1/4 tsp Sea salt ⦁  1/4 tsp Black pepper ⦁  Parmesan cheese (optional, for topping) INSTRUCTIONS 1. Heat butter in a large saute pan or wok over medium heat. Add minced garlic and saute until fragrant. 2. Add spinach. Saute for 2 to 4 minutes, until wilted. If the pan is too full to stir at first, cover it for a minute or two, which will let the spinach at the bottom wilt. Then you can start to stir in a folding motion. 3. Add heavy cream, cream cheese, sea salt, black pepper, and Italian seasoning. Stir constantly until the cream cheese melts, then cook a few minutes until thickened. 4. If desired, sprinkle with Parmesan cheese for serving. Nutrition facts per serving (0.5cup) Calories: 274 | Fat: 27g | Total Carbs: 5g | Net Carbs: 4g | Fiber: 1g | Sugar: 1g | Protein: 4g

INGREDIENTS: 1 large head cauliflower separated into florets 3-4 cloves minced garlic 4 tablespoons olive oil Salt and pepper to taste DIRECTIONS: 1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil (optional), and set aside. 2. Combine florets, garlic, olive oil and salt & pepper in a large bowl and stir until the Cauliflower is fully coated in oil and garlic. Transfer to a baking sheet or a glass baking dish. 3. Bake uncovered for 25-30 minutes, flipping halfway, or until the cauliflower is tender. 4. To Make the creamy Sriracha Sauce: Whisk 1/2 cup mayo (or ranch dressing), 1/2 cup sour-cream, 2 tablespoons sriracha, 1 teaspoon lime juice. ➡ Nutritional Information: Calories: 163kcal Protein: 2g Fat: 14g Carbohydrates: 7g

INGREDIENTS: 1 pound chicken breasts 2-3 chicken breasts 1 teaspoon Italian seasoning or seasoning of choice 1/2 teaspoon garlic powder Pinch of salt and pepper 1 cup grated or zested parmesan cheese 1/2 cup almond flour 2 eggs 3 tablespoons olive oil or butter or oil of choice DIRECTIONS: 1. Lay the chicken breasts out on a cutting board and cut in half horizontally. Generously season with Italian seasoning (or seasoning of choice), garlic powder, salt, and pepper; Set aside. 2. Combine the parmesan cheese and almond flour in a medium shallow bowl. In another bowl, whisk the eggs. 3. Dip the chicken breasts into the egg mixture then into the parmesan mixture. shake off the excess breading. Repeat until all the chicken cutlets are covered. 4. Heat oil or butter in a large NON-STICK heavy duty pan. Add chicken cutlets in a single layer and cook for 5-6 minutes on each side, until golden and crispy. Be sure not to flip until the parmesan is golden on the first side or it will slide off. Repeat with remaining chicken cutlets. ➡ Nutritional Information: Calories: 364kcal Carbohydrates: 1g Protein: 36g Fat: 22g

INGREDIENTS: For the Chicken 1 lb boneless skinless chicken breasts or about 2-3 medium chicken breasts 1 teaspoon garlic powder 1 teaspoon oregano or Italian seasoning Salt and pepper to taste 2 tbsp unsalted butter 1 tablespoon olive oil 8 oz baby Bella mushrooms 1/4 cup onion minced 3-4 cloves garlic minced 1 1/2 cups heavy cream (or light cream, or half & half) 1/4 cup freshly grated parmesan cheese 2 tablespoons fresh herb of choice optional DIRECTIONS: 1. Slice chicken breasts in half horizontally to make them thinner. Season both sides of chicken breasts with garlic powder, oregano, and a pinch of salt and pepper. 2. Heat butter and oil in over medium-high heat in a large heavy duty pan or cast iron skillet. Add chicken breasts to the pan and cook 5-6 minutes per side. Remove chicken from pan and set aside. 3. To the same pan, add the mushrooms and onion to the pan and sauté for 2-3 minutes or until tender. Add the garlic and a pinch of salt & pepper; sauté for 1 minute or until fragrant. 4. Reduce heat to low and add the heavy cream, parmesan cheese, and herbs. Simmer for 1-2 minutes or until sauce begins to thicken. Taste and add more salt if needed. 5. Return chicken along with its juices to the pan and cook for another 1-2 minutes. Serve with pasta, rice, salad, or veggies. ➡ Nutritional Information: Calories: 569kcal Carbohydrates: 7g Protein: 30g Fat: 47g

INGREDIENTS: 1/2 cup raw bacon (about 4-6 slices) chopped into small pieces (optional) 1 tablespoon butter 4-5 cloves garlic minced or crushed 3 cups broccoli florets 1/2 teaspoon 1/2 teaspoon crushed red pepper optional Salt and pepper to taste 1 cup heavy cream or light cream or half & half 1/2 cup shredded mozzarella or cheddar, or your favorite melting cheese 1/4 cup parmesan cheese optional DIRECTIONS: Pre-heat oven to 400F. In a large pan over medium-high heat, cook chopped bacon for 2-3 minutes or until almost crispy. Remove bacon from pan and to the same pan, add the butter, garlic, broccoli, garlic powder, crushed red pepper and a dash of salt and pepper. Sautee for 2-3 minutes or until the garlic is fragrant. Add the heavy cream, cheese, and cooked bacon. Transfer to preheated oven and cook for 12-15 minutes or until the cheese is bubbly and the broccoli is cooked to desired doneness. Serve as a side or eat as a main meal! ➡ Nutritional Information: Calories: 341kcal Carbohydrates: 8g Protein: 9g Fat: 31g

INGREDIENTS: 2 medium zucchini 1 large egg beaten ½ cup almond flour or panko/Italian breadcrumbs ½ cup parmesan cheese grated 1 teaspoon Italian seasoning or seasoning of choice ½ teaspoon garlic powder optional Pinch of salt and pepper Oil for spraying olive or oil of choice DIRECTIONS: 1. Cut the zucchini in half and into sticks (aka fries) about 1/2 inch thick and 3-4 inches long. 2. In a shallow bowl, combine the almond flour (or bread crumbs), grated parmesan, spices and a pinch of salt and pepper. Mix to combine. 3. Dredge zucchini in egg and then in the almond flour mixture and place on a plate or baking sheet. Generously spray zucchini with cooking spray. 4. Working in batches, place the zucchini fries in a single layer in the air fryer. and Cook for 10 minutes at 400F, or until crispy. ➡ Nutritional Information: Calories: 147kcal Carbohydrates: 6g Protein: 9g Fat: 10g

Steak Roll INGREDIENTS: 1 lb. flank steak butterflied 2 tablespoons oil ½ cup onion chopped 3-4 cloves garlic minced or crushed 4 ounces cream cheese 8 ounces sliced Provolone cheese or mozzarella or your favorite melting cheese 2 cups baby spinach Salt and pepper to taste DIRECTIONS: 1. Preheat oven to 375F degrees. Butterfly Steak by slicing horizontally across and pounding. Season with salt and pepper. Set aside. 2. Heat 2 tablespoons oil to a small saucepan over medium-high heat. Add onion and cook for 2-3 minutes or until tender and almost golden. Add the garlic and sauté for another minute. Remove from and stir in cream cheese until fully combined. Season with salt and pepper. 3. Spread the cream cheese mixture on the steak, then layer the spinach and cheese. Roll up steak and tie with kitchen twine or pierce with toothpicks or short kabob skewers to keep the roll intact. Using a sharp knife, slice roll between pieces of toothpicks or twine. Season pinwheels lightly with salt and black pepper. 4. Heat a large heavy-duty pan to medium-high heat. Add the steak pinwheels and sear for 2-3 minutes per side. Transfer to a baking dish or place the entire pan in the oven if it is oven safe, and bake for 10 minutes. Remove from oven, tent with aluminum foil and let rest for 5 minutes before serving. ➡ Nutritional Information: Calories: 528kcal Carbohydrates: 5g Protein: 41g Fat: 37g

INGREDIENTS: 1 pound chicken breasts cut into 1'' pieces 2 tablespoons olive oil 1 teaspoon Italian seasoning 1/4 teaspoon crushed pepper optional Salt and pepper to taste 3-4 cloves garlic minced 1/2 cup tomatoes chopped 2 cups broccoli florets 2 cups baby spinach 1/2 cup shredded cheese mozzarella, cheddar, parmesan, or favorite melting cheese 4 oz cream cheese DIRECTIONS: 1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add the chopped chicken breasts, season with Italian seasoning, crushed red pepper, and salt & pepper. Sautee for 4-5 minutes or until chicken is golden and cooked through. 2. Add the garlic and sauté for another minute or until fragrant. Add the tomato, broccoli, spinach, shredded cheese, and cream cheese. Cook for another 3-4 minutes or until the broccoli is cooked through. 3. Serve with cooked pasta or rice ➡ Nutritional Information: Calories: 358kcal Carbohydrates: 7g Protein: 30g Fat: 23g

INGREDIENTS: ½ Cup Almond Flour ½ Cup Peanuts ½ Cup Cashews ½ Cup Butter 2 Cup Cream Cheese ¾ Cup Sour Cream 1/2 Cup Sukrin 3 Eggs 2 TBSP Vanilla Essence 1 TBSP Lemon Zest 1 TBSP Lemon Juice 1 TSP Salt DIRECTIONS: 1. Add the almond flour, peanuts, cashews and butter to a food processor and pulse until smooth. 2. Press into a lined and greased 8-inch springform pan. 3. Bake for 10 minutes at 350°F. Remove and let cool. 4. Add the rest of the ingredients to a blender and blend until smooth. Pour into the tin and bake for 40 minutes at 325°F until a knife inserted into the center comes out clean. 5. Serve with strawberries. ➡ Nutritional Information: Net Carbs: 12.3g Protein: 17.9g Fat: 62.2g Calories: 662

Vegan Protein Pancakes INGREDIENTS: 1 Cup Almond Flour 2 Scoops Soy Protein 2 TBSP Sukrin 1 TBSP Vanilla 3 TBSP Ground Flax Seed 6 TBSP Water 1 Cup Unsweetened Almond Milk 1 TBSP Cinnamon 1 TSP Baking Powder Strawberries to serve DIRECTIONS: 1. Mix flax seed and water in a small bowl and let sit for 5 minutes. 2. Mix all the dry ingredients in a large bowl. 3. Add the wet ingredients and the flax mixture to the bowl. Stir until well combined. 4. Refrigerate for 10 minutes until pancake mix has thickened slightly. Heat a pan and add a little coconut oil. Fry 1/4 cup of the batter at a time. Be careful not to get the pan too hot otherwise the pancakes will burn before cooked through, They should take about 2-3 minutes each side. 5. Stack, top with berries and enjoy! ➡ Nutritional Information: Net Carbs: 12.9g Protein: 39.2g Fat: 35.2g Calories: 641

INGREDIENTS: 1 1/2 pounds boneless skinless chicken breasts or 4 chicken breasts For the Marinade: 2 garlic cloves finely minced 3 tablespoons olive oil ¼ cup cilantro chopped Juice of 1 lime 1/2 tsp. cumin ½ tsp paprika ½ tsp salt or to taste ¼ tsp black pepper Avocado Salsa: 2 avocados diced 2 small (or 1 large tomato) chopped ¼ cup red onion chopped 1 jalapeno de-seeded and chopped (optional) 1/4 cup cilantro finely chopped Juice of 1 lime Fresh cracked pepper & salt to taste DIRECTIONS: 1. In a large bowl, whisk all the ingredients for the marinade and set aside. 2. Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours. 3. Grill chicken over medium-high heat or in a large on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately. To Make Avocado Salsa 1. While the chicken is grilled, combine all the ingredients for the salsa in a small bowl. Cover with plastic wrap in the fridge until ready to use. ➡ Nutritional Information: Calories: 468kcal Protein: 39g Fat: 29g Saturated Fat: 4g

INGREDIENTS: 10 OZ Block Mozzarella ¼ Cup Psyllium Husk ½ Cup Hemp Seeds ¼ Cup Almond Flour 2 Eggs Coconut Oil for frying DIRECTIONS: 1. Cut the block of mozzarella into 12 sticks. 2. In a bowl beat 2 eggs. In another, add psyllium, hemp seeds and almond flour. 3. Coat the sticks in the egg, then the dry mixture. Freeze until solid (about 40 minutes). Repeat and freeze again. 4. Heat 1/4 cup of coconut oil and fry the sticks until crisp and browned. 5. Drain and serve with low-carb ketchup. ➡ Nutritional Information: Net Carbs: 11.2g Protein: 48.3g Fat: 40.3g Calories: 641

Bacon and Mushroom Pizza INGREDIENTS: 1 Cup Mashed Cauliflower 1 Cup Mozzarella 3 TBSP Flax Meal 3 TBSP Almond Flour 6 Slices Bacon 12 Mushrooms 1⁄2 Cup Mozzarella 2 TBSP Tomato Paste DIRECTIONS: 1. In a medium bowl, mix the steamed and mashed cauliflower, mozzarella, flax meal and almond flour. 2. Wrap in plastic and freeze for 40 minutes. 3. Roll between 2 sheets of parchment paper until thin. Bake at 375°F for 10 minutes. 4. Top with tomato paste, mushroom, bacon and mozzarella. 5. Return to the oven for 10 minutes until the bacon is cooked and cheese melted. ➡ Nutritional Information: Net Carbs: 12.4g Protein: 45.8g Fat: 41.4g Calories: 593

Chicken and Mushroom Quiche INGREDIENTS: Pastry: 100 G Almond Flour 40 G Coconut Flour 1 TSP Xanthan Gum 1 TSP Salt 2 TBSP Rosemary 150 G Cold Butter 1 Egg 2 TBSP Apple Cider Vinegar Filling: 6 Eggs ½ Cup Cream 3 Cups Shredded Chicken 1 Cup Chopped Mushrooms 2 TBSP Thyme 3 Cloves Garlic DIRECTIONS: 1. Add the almond and coconut flour into a food processor along with the salt and xanthan gum. Pulse briefly to combine. 2. Add 150 grams of cold butter cut into small cubes, the salt and rosemary. Pulse until a breadcrumb texture forms. Form a well and add one egg and the apple cider vinegar. Pull together and knead gently until a dough forms. 3. Refrigerate for 20 minutes. Remove and roll between two sheets of parchment paper. Using the back of a rolling pin, gently transfer to a greased quiche pan and trim off the excess dough. 4. Bake the crust for 10 minutes at 325°F. In a large bowl, combine 6 eggs, ½ cup of cream, garlic and fresh thyme. Pour into the pie crust and top with shredded chicken and mushrooms. 5. Return to the oven for 45 minutes or until a knife inserted into the center comes out clean. ➡ Nutritional Information: Net Carbs: 7g Protein: 22.4g Fat: 40.5g Calories: 484

No-Grain-Ola INGREDIENTS: 1 Cup Almonds 1 Cup Peanuts 2 TBSP Peanut Butter 1 TBSP Cinnamon ½ Cup Hemp Seeds ½ Cup Chia Seeds ½ Cup Pumpkin Seeds 2 TBSP Cacao Nibs ¼ Cup Flax Seeds ½ Cup Cashews 2 TBSP Coconut Oil Stevia DIRECTIONS: 1. Mix 2 tablespoons of peanut butter, 1 tablespoon of ground cinnamon, 2 tablespoons of coconut oil and stevia in a small bowl. 2. In a larger bowl mix the remainder of the ingredients. Combine and mix until all nuts are well coated. 3. Transfer to a parchment paper–lined baking sheet and bake at 325°F for 25 minutes or until nuts are well toasted. Stir every 5-8 minutes to avoid burning. 4. Let cool and serve with a splash of unsweetened almond milk. Store in an airtight container. ➡ Nutritional Information: Net Carbs: 10g Protein: 35.2g Fat: 54.9g Calories: 693

INGREDIENTS: 1 LB Ground Chicken 1 TBSP Cumin ½ Cup Onion 4 cloves Garlic 8 Strips Bacon 8 Slices Mozzarella Iceberg Lettuce 1 Egg DIRECTIONS: 1. In a large bowl, mix ground chicken, cumin, onion, garlic and egg. 2. Form into 8-10 small burgers. 3. Fry for 6-7 minutes on medium high heat until crispy and cooked through. Fry the bacon until desired crispness is achieved. 4. Layer the sliders in a small iceberg lettuce leaf and secure with a toothpick. ➡ Nutritional Information: Net Carbs: 3.8g Protein: 39.6g Fat: 27.7g Calories: 415

Viral home recipe Satisfy Your Craving with Irresistible Keto Boneless Wings INGREDIENTS: 1 lb Ground Chicken 1 Egg 2 TBSP Almond Flour 2 TSP Salt 1 TSP Liquid Smoke ½ Cup Low Sugar Hot Sauce 1 Stick Butter Keto Ranch Celery DIRECTIONS: 1. In a medium bowl, mix the chicken, egg, almond flour, salt and liquid smoke. 2. Spoon onto a lined baking tray into 12 wing shapes. Freeze for 30 minutes. 3. In a pot, melt the butter, keeping the heat low. Add the hot sauce in a slow stream until completely combined. Set to the side. 4. Remove the wings from the freezer and fry for 5 minutes on each side until browned and the chicken is fully cooked. Add wings to the bowl with the hot sauce and mix until completely coated. 5. Serve with keto ranch and celery. ➡ Nutritional Information: Net Carbs: 1g Protein: 23.1g Fat: 38.7g Calories: 439

Egg Roll Bowl INGREDIENTS: 1 Head Cabbage 1 TBSP Olive Oil 1 LB Ground Pork ½ Onion 1 TBSP Sesame Oil ¼ Cup Soy Sauce 4 Cloves Minced Garlic 2 TBSP Minced Ginger 2 TBSP Chicken Stock 1 Stalk Green Onion 1 TBSP Sriracha DIRECTIONS: 1. Heat a medium pan and add olive oil. 2. Once hot, add the onion, cabbage and a pinch of salt. 3. Sauté until the cabbage is tender. 4. Add the garlic, ginger, sesame oil and pork. Cook until the pork has browned. Add the soy sauce, sriracha and chicken stock, simmering for 5 minutes. 5. Serve with chopped green onion and a dash of sriracha if preferred. ➡ Nutritional Information: Net Carbs: 2g Protein: 20g Fat: 18.3g Calories: 307

INGREDIENTS: ½ Head Cauliflower 1 TBSP Cumin Seeds 1 TSP Onion Powder 1 TSP Garlic Powder 1 TBSP Olive Oil 100 G Almond Flour 50 G Coconut Flour 1 TSP Xanthan Gum 1 TSP Salt 100 G Butter 50 G Cream Cheese 1 Egg 2 TSP Apple Cider Vinegar DIRECTIONS: 1. Take the cauliflower and cut into small florets. 2. Toss in a small amount of olive oil and the cumin seeds. 3. Roast for 30 minutes at 375°F until browned and crispy. Let cool for 10 minutes. 4. Add all cracker ingredients into a food processor and pulse until combined. Wrap in cling film and freeze for 30 minutes. 5. Roll between 2 sheets of parchment paper and slice into crackers. Bake for 25 minutes at 350°F, flipping halfway through. 6. In a food processor, add the cauliflower, onion, garlic ➡ Nutritional Information: Net Carbs: 15.6g Protein: 16.1g Fat: 53.2g Calories: 618

INGREDIENTS: ½ Cup Almond Butter ½ Cup Almond Meal ¼ Cup Sukrin 2 TBSP Vanilla 2 Egg Yolks 2 TBSP Cacao Nibs DIRECTIONS: 1. Mix all ingredients in a medium bowl. 2. Press into a small, greased skillet. 3. Bake in a 350°F oven for 15 minutes. 4. Remove from the oven and serve with keto ice cream. ➡ Nutritional Information: Carbs: 13.6g Net Carbs: 13.6g Protein: 32.7g Fat: 66.5g Calories: 905

Keto Dinner INGREDIENTS: Meatloaf: 1 LB Ground Beef 1 LB Ground Pork ½ Cup Onion 1 Egg 1 TBSP Thyme 1 TBSP Sage 1 TBSP Basil 1 TBSP Paprika 4 Cloves Garlic 2 T Olive Oil Mashed Cauliflower: 1/2 Head Cauliflower 3 TBSP Butter ¼ Cup Parmesan Zucchini: 2 Medium Zucchini 1 TBSP Olive Oil 2 Cloves Garlic 1 TSP Turmeric DIRECTIONS: 1. For the meatloaf, mix all ingredients in a bowl and transfer to a greased and parchment-lined loaf tin. Bake at 350°F for 45 minutes or until cooked through. 2. For the mashed cauliflower, steam half a head of cauliflower for 20 minutes or until tender. Add to a food processor with the butter and parmesan cheese. Pulse until smooth, adding a splash of water if necessary. 3. For the zucchini, cut the zucchini squash into spears and roast at 350°F for 10 minutes. Add the garlic, oil and turmeric to a bowl. 4. Remove the zucchini from the oven and cover in the oil mix. Return to the oven for 20 minutes or until cooked through. ➡ Nutritional Information: Net Carbs: 7.1g Protein: 30.2g Fat: 40.4g Calories: 523

INGREDIENTS: 2 Zucchini 2 Large Portobello Mushrooms ¼ Cup Parmesan Paprika Rosemary Sprigs ¼ Cup Almond Flour 2 Eggs Coconut Oil for frying DIRECTIONS: 1. Slice the zucchini and mushrooms into long strips. 2. In a bowl, beat 2 eggs. In another, mix the parmesan, paprika, rosemary, salt and almond flour. 3. Coat the mushrooms and zucchini in the egg mixture and coat in the dry mix. 4. Fry in coconut oil for 6-8 minutes until crispy on the outside and cooked through. ➡ Nutritional Information: Fat: 22.1g Net Carbs: 8.2g Protein: 17.4g Calories: 302

⦁ Chicken Meatballs INGREDIENTS: 1 LB Ground Chicken 1 Egg 2 TBSP Almond Flour 1 TBSP Chives Filling: 4 OZ Cream Cheese 4 OZ Frozen Spinach 1/2 Cup Monterey Jack 1/2 Cup Cheddar 3 Cloves Garlic DIRECTIONS: 1. In a medium bowl, mix the cream cheese, spinach, cheese and garlic. 2. Spoon onto a baking tray into 12 small balls and freeze for 1 hour or until solid. 3. In another bowl, mix the ground chicken, egg, almond flour and chives. 4. Take a frozen filling ball and roll the chicken mixture around it. 5. Repeat and return the chicken balls to the freezer for 20 minutes. 6. Take a hot pan, add coconut oil and fry the Keto Chicken and Spinach meatballs until cooked through. ➡ Nutritional Information: Net Carbs: 4g Protein: 28.5g Fat: 28.9g Calories: 387

Chicken Tenders INGREDIENTS: 4 Boneless Chicken Thighs 1 Egg ½ Cup Almond Flour 2 Cups Pork Panko 1 T Paprika ½ Cup Coconut Oil for frying ¼ Cup Mayo 1 Pickle 1 T Diced Red Onion 1 T Mustard Optional: Cayenne Pepper DIRECTIONS: 1. Take boneless chicken thigh cutlets and cut in half lengthways. 2. Marinade overnight in pickle brine overnight or make your own using the recipe below. 3. Mix Almond flour and 2 teaspoons of salt, pepper and smoked paprika. 4. Dip each tender in almond flour mix, then beaten egg and then pork panko. 5. In a high sided frying pan, heat coconut oil to approximately 325 degrees. 6. Drop breaded tenders into the coconut oil and fry until golden, about 5 minutes each side. 7. Place on paper towels. Coat in a little Cayenne pepper if spicy chicken is preferred. 8. In a small bowl, mix mayo, diced pickle, diced red onion and mustard. 9. Serve on the side. ➡ Nutritional Information: Calories: 926.15 Carbs: 4.5g (3.05%) Net Carbs: 3.5g (2.37%) Protein: 73.8g (50.07%) Fat: 69.1g (46.88%) Total Weight: 147.4g