Keto Cheese Balsamic Chicken .
What Makes the Difference Between People Who Succeed and Fail on the Keto Diet… (Link in the bio 👆)
4 boneless skinless chicken breasts
1 tablespoon oil
salt and pepper, to taste
1/2 teaspoon each dried oregano, thyme, and basil
1/2 teaspoon garlic powder
4 slices Cache Valley Sliced Provolone Cheese
1/2 cup Cache Valley Shredded Mozzarella Cheese
1/2 cup Cache Valley Shredded Six Cheese Italian Cheese
2 tablespoons butter
1/2 cup balsamic vinegar
Preheat oven to 375 degrees. Use a sharp knife to cut a pocket horizontally in the thickest side of each chicken breast, being sure not to cut all the way through.
Place one slice of provolone cheese in the pocket, topped with 1/4 of the mozzarella, and 1/4 of the six cheese Italian. Use toothpicks to close and secure the opening.
Drizzle chicken breasts with olive oil. Season with salt and pepper, oregano, thyme, basil, and garlic powder and use your fingertips to rub seasonings into the chicken.
In a large oven-safe skillet (see note) over medium-high heat, melt butter. Once almost melted. Add chicken and brown on each side for 2-4 minutes. Whisk together the balsamic vinegar , pour over chicken and cook 2 minutes longer.
Transfer pan/skillet to oven and bake for about 15-20 minutes until chicken is cooked through and cheeses are melted. Spoon balsamic sauce from the pan over the chicken, top with fresh basil if desired, and serve. .
Keto 🍋Fresh Lemony Shrimp + Avocado + Tomato Salad 🥑🍤 .
😍 Tag someone who would love this! 👇👇
makes about 3-4 servings
1 lb. raw shrimp, peeled and deveined
2 Tbsps olive or avocado oil, divided
(I use avocado oil for cooking, and olive oil as the drizzle/dressing)
1-2 fresh garlic cloves, minced or pressed
2 large avocados, diced
8 oz. mixed cherry tomatoes, cut in half
1 green chili, seeded & sliced
a good handful of fresh cilantro or flat-leaf parsley leaves, chopped
1 large fresh lemon, both juice and zest of
sea salt and fresh ground black pepper
Heat one tablespoon of oil in a large skillet over medium-high heat.
Add shrimp, and minced garlic, then cook for 3-4 minutes, or just until shrimp turns pink and is no longer translucent.
Season shrimp with sea salt and pepper to taste, remove from heat.
In a large bowl add cooked shrimp, chopped tomatoes, diced avocado, sliced chili, and chopped cilantro leaves.
Drizzle with remaining 1 Tablespoon of oil and squeeze in your fresh lemon juice, add zest, then very gently toss to combine everything together.
Adjust seasonings to your taste and enjoy!
I prefer this salad eaten within a few hours of preparing, but it stays good in the fridge for a day or two.
. 📷 @cleanfoodcrush
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Frittata-ing my way into the weekend with this mini, personal broccoli, cherry tomato, and parmesan frittata with avocado toast topped with hot pepper flakes on the side before I head to the Flyers game. What are you all up to this weekend?
Blackened Shrimp Avocado Burrito Bowls
1 pound large shrimp, peeled and deveined
1 Tablespoon Chili Powder
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon cumin
½ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon pepper
2 Tablespoons olive oil, divided
1 can corn
1 can black beans
2 cups brown rice, cooked (I used a brown rice quinoa blend)
2 avocados, sliced
Greek Yogurt Avocado Cilantro Ranch:
¼ cup chopped cilantro
¼ cup greek yogurt
1 garlic clove
3 Tablespoons olive oil, add more for smoother consistency
½ teaspoon salt
¼ teaspoon pepper
In a large bowl add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. In a medium sized skillet add the olive oil and shrimp. Cook over medium high heat until no longer pink.
To assemble the bowls, divide the shrimp, corn, black beans, rice, and avocado evenly. If using for meal prep, add the avocado right before eating. Drizzle with dressing.
To make the Greek Yogurt Avocado ranch: In a food processor, add avocado, cilantro, greek yogurt, garlic, olive oil and salt and pepper. Pulse until smooth. At a little water if smoother consitency is desired.
Easy 15 minute Lunch Recipe 🍛✨
Swipe for more! Recipe details and macros below...
This meal includes high protein, with healthy fats and carbohydrates💪🏼🍛
Utilising a nose to tail approach by using chicken livers, which is one of the most nutrient dense sources of foods. This recipe posted by @livevitae uses liver protein as one of nature’s ultimate multivitamin in its active form. I understand that this recipe may not be for some. However, recently, there has been a movement towards nose to tail eating, consuming many different parts of an animal, so it doesn’t go to waste. in this example, liver is a source of Vitamin A in particular - Modern day junk light exposure depletes our vitamin A requirements.
Want more carbs less fat? Remove 🥑 add 🍠
Want more fat less carbs? Remove 🍠 add 🥑
• 125g organic chicken liver
• 1/2 tbsp EV Olive Oil
• 1 courgette / zucchini
• 1 medium sweet potato
• 1/2 avocado
• 1/2 tbsp each of cumin and coriander seeds - freshly grounded
• handful of tomatoes
• fresh basil
1. Heat pan on medium heat. Add 1/2 oil.
2. Spiralise veg. Add the sweet potsto first.
Sauté for 3 mins.
3. Add the courgette, continue for 3 mins.
4. Add tomatoes, spices, continue for 3 mins.
5. Remove veg on to warm plate.
6. Heat remaining oil in pan on medium high. Add livers cook 2 minutes per side. Add splash of water to use as a glaze. Remove.
7. Plate up garnishing with fresh basil, season to taste.
Alternatively, use chicken breasts or other lean sources of meat 👌🏻 but they do not compare to liver.