Saturday, June 22, 2013

Fat Bombs

3/4 cup melted Coconut Oil
9.5 T. melted Almond Butter or( 150 g.)
3 T Cocoa Powder
9 T melted Butter (I use 8T or 1 stick butter)
60 drops of Stevia

Melt together pour into small paper cups in mini muffin pans. Put into freezer for about ten minutes. Store in ziplock in fridge. 

Calories 133
Carbs 1.6g
Fat 14g
Protein 2 g

Note: Feel free to experiment and substitute more coconut oil for butter to reach your desired needs and taste. 

Thursday, June 13, 2013

chicken Cobb Salad

Chicken Cobb Salad

Rub 4 boneless, skinless chicken breasts (or Thighs) with olive oil, salt and pepper. One a baking sheet, roast in a 400 degree oven till cooked, slightly cool then shred. Toss 1 head chopped romaine with 2 Tbs. each olive oil and vinegar, season with salt and pepper. Top with cut up hard boiled eggs and avocado, crumbled bacon and blue cheese and the chicken. 

Monday, June 10, 2013

Monterey Chicken

Monterey Chicken

4 chicken breasts
1/4 cup BBQ sauce
1/4 cup crumbled bacon
1 cup Colby and Jack cheese, shredded
1 14 oz can Rotel tomatoes w/ green chilies, drained
sliced green onions

Pre-heat oven to 400 F. Pound chicken flat. season with salt and pepper. grill chicken. cover baking seat with foil, place chicken on cookie sheet. top each chicken with BBQ sauce, cheese, tomatoes and green chilies, bacon and onions. Bake 5 - 7 minutes

Marinade Option: 30 minutes before grilling
1/4 cup olive oil
2 Tbs soy sauce
2 tsp. McCormick's Montreal Stake Seasoning

pic with no cheese

Wholly Guacamole Eggs

A perfect summer morning quick fix breakfast.

2 fried eggs in butter (medium-well)
Sliced Tomatoes
1 half sliced Avocado or a squirt of Wholly Guacamole
Bacon Pieces
Salsa (optional)

Calculated without Salsa Calories 283 Carbs 2

Tuesday, April 16, 2013

Sweet Glazed Chili Salmon

1 T Splenda
1 T salt
1 tsp ground cumin
1 tsp chili powder
2 T olive oil
2 T cilantro, chopped
4 Salmon Stakes

Stir together in a small bowl, Splenda, salt, cumin, chili powder. Rub on Salmon Stakes (all sides). Cover and cook on med heat in frying pan with olive oil, flipping salmon every 4 minutes. Cooks in 12- 15 min or till fish flakes. Sprinkle with chopped cilantro!

Tuesday, April 9, 2013

Fish Night

Tilapia is one of my favorite fish, because its so fast to make, even if it's straight out of the freezer.
I pretty much make it the same way as Cod fish shown HERE.

Poach Tilapia in small amount of water with a little butter, sprinkled with Citrus Grill seasoning.

Perfect Green Beans
recipe by. Mama T

Bring water to boil in sauce pan. Place fresh green beans (best from Costco) in pan and boil for 3-4 min. Drain water and rinse beans with cold water. in same sauce pan, med/high heat, place 1 T butter in pan, and return beans, add 1-2 minced garlic cloves. cook another 3-4 min. you can also add a few shakes of crushed red pepper. yum!

Thursday, April 4, 2013

Mexican Lime Chicken Fajitas

Recipe inspired by Bro-in-Law, Kirk, who treated the whole family one night with his mad skills while were were in Mexico this Christmas! it was so good, we had him make it AGAIN! To make it Keto-Style, Instead of tortillas we place this goodness over a fresh bed of baby spinach!


Mexican Lime Chicken Fajitas

extra virgin olive oil
2-3 chicken breasts, cut into small pieces
1-2 cups bell peppers, (red, yellow, orange, green), sliced
white onion, sliced
salt and pepper
key limes
chili lime seasoning 
cilantro, finly chopped
baby spinach

Warm pan with 1 T olive oil, add cut chicken. season with salt and pepper, chili lime seasoning, and the juice of one key lime!! cook and transfer to plate for later. 

Add 1 T olive oil to same pan and add onions and peppers, season with juice of key lime, as well. 

Add chicken back to veggies and cook together. Add chopped cilantro, stir and serve over bed of baby spinach. 

you can add cheese and sour cream too. or make Amy's famous cheese 'taco shells' found HERE!  

Wednesday, April 3, 2013

Keto Party Poppers

Jalapeno Poppers

Makes 18 poppers
9 jalapeno peppers
8 oz cream cheese, softened
1/4 cup salsa verde
1/2 cup shredded cheddar cheese
9 slices bacon cut in half

Cut the jalapenos in half and remove all of the seeds.  Combine thecream cheese, salsa verde and shredded cheddar in a small bowl.  Once combined, add to a pastry bag or a sturdy 1 quart ziplock bag and cut off one corner so you can squeeze the cheese out of the hole and into the peppers.

Fill the peppers with cheese mixture.  
Meanwhile, cook the bacon in the microwave or saute pan for a few minutes until it’s starting to brown a little but is still soft and pliable.  Cool and then wrap each jalapeno half in one piece of bacon.  Secure with a toothpick.  Place on a foil lined cookie sheet (with sides) and bake in a preheated 375 degree oven for 15 minutes.  Set the oven to broil and cook for 2-3 minutes, watching carefully to make sure they don’t burn!  This gives the peppers a nice roasty flavor and ensures that your bacon will be crisp.  Remove the jalapeno poppers from the oven and cool slightly before eating.  Super low carb appetizer and soooo delicious!!!!

Monday, April 1, 2013

Steak. Mmmm!

Is it just me, or does my dinner look happy?

Dinner tonight...
perfect tri tip steak
tomato and bacon salad
steamed broccoli

Here's my favorite steak seasoning... it's pretty much amazing. The Pampered Chef's Chili Lime Rub.

Monday, March 25, 2013

Thursday, March 21, 2013

Broccoli Salad

Broccoli Salad

1 -2 large heads Broccoli, broken into small pieces
1 c. chopped celery
1/2 c. red onion
1 lb. bacon, cooked crisp and broken
1/2 c. hulled sunflower seeds, optional*

1 c. mayonnaise
2 T vinegar, (i use Bragg's raw apple cider vinegar)
1/4 c. Splenda

Combine salad ingredients. Mix dressing ingredients and pour over. Chill before serving.

Wednesday, February 27, 2013

Crustless Quiche Lorraine

8 slices of bacon, cooked
3 large eggs
1 large egg yolk
1 1/4 c heavy cream
1 c swiss cheese
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven 357* and mix ingredients till well blended. Pour mixture into oven safe dish.

Bake quiche for 30 - 35 minutes, pull out and let stand for 15 minutes. When you pull quiche for it might still giggle... that's ok!! It will firm as it cools. Yum!!

Plant Protein!!

I'm always on the look out for good products that have low carbs, no sugar and lots of nutrients! This one fits the bill!

I received an email last week from The Green Smoothie Girl and she's promoting the kick off of her new Plant-Based Protein powder!! and for the next week she has a sale, BUY 2 Get 1 FREE!! i decided to give it a a try, because i was planning on getting more Atkins shakes last week anyway. The nice think about this plant based protein mix is that it doesn't have ANY sugar in it (and the Atkins one does.) Also, it has a total of 2 Net Carbs!  (score!) It's slightly sweetened by Stevia which doesn't effect your blood sugar!

The powder come in Vanilla, Strawberry and Chocolate. I've tried all and they are not the most tasty shakes I've ever had, but i really feel satisfied and I have lots of energy. My favorite is the Strawberry! you can mix it with water but i use 8 oz of Unsweetened Almond Milk!

if you'd like to check it out click HERE .

Side note: With the buy 2 get 1 sale each serving comes out to be $0.79! can't beat that!

Monday, February 25, 2013

Taco Shells

This is by far the coolest trick I learned through Pinterest. Lay a slice of Provolone cheese on a piece of parchment and place on a microwave safe dish. Microwave for 1 minute or until the cheese is golden brown, but not burnt. (On my microwave it took about 1 min 18 sec.) Take it out of the microwave and using the parchment paper for help hang the cheese over a butter knife for 30 seconds to create the shape of your taco shell. Then peel off the parchment paper. Viola! Taco Shell! The above photo is a picture of Kevin's second serving of tacos. He thought dinner was so cool he had to try it out for himself.

Almond Mill Crackers

The thing I miss most now that I am eating a keto friendly diet is the crunch! Sometimes I just want to eat something crunchy like a potato chip or cracker. This recipe completely satisfies that need.

3 oz almond flour, 3/4 cup
2 tsp splenda
1 egg white
3/8 tsp salt
1/8 tsp garlic powder
1/8 tsp onion powder

Mix all the ingredients well in a small bowl. Place dough on a parchment covered 15x18 cookie sheet. Spread out the mixture with your hands a bit then cover with wax paper or another parchment paper. Roll out the dough to about 1/8" thick. It will be about a 9x9 in square. Remove the top paper and with a pizza cutter cut into small squares. Makes about 48 crackers.

Bake for 10-15 minutes at 325 degrees or until golden brown. Break them apart on the score line and let cool. They will keep for weeks in an air tight container in your pantry.

Serving 8 crackers: 3 carbs

note: I used the whole egg so my crackers were a little harder to roll out and much thinner than they should be. They still had a super awesome crunch and tasted great. Also, I was kind of lazy with my dough cutting so I have all different sizes of crackers. Opps!

Chocolate Fudge Balls

I found this recipe originally through Pinterest.

6 oz Cream Cheese
4 packets Stevia
1/4 cup cocoa powder
Optional toppings:
chopped nuts or unsweetened coconut
(I used about 1/4 cup of coconut.)

Soften cream cheese slightly; add stevia and cocoa powder. Mix ingredients well. Place back into the fridge for about an hour then using a small cookie scoop drop one leveled scoop into coconut and completely cover with the coconut. This makes 8-9 balls. Store in an air tight container in the fridge.

note: I didn't put my mixture in the fridge before making into balls and it still worked.

2 carbs per ball

Strawberry Ice Cream

I found this recipe in my Vitamix cook book (page 224). I modified it to make it Keto Friendly.

1 cup Heavy Cream
1 lb frozen strawberries
1/4 cup splenda
1/2 tsp vanilla

1. Place all ingredients into the vitamix in the order listed and secure the lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 10, then to High.
4. Use tamper to press ingredients into the blades.
5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
6. Stop machine. Do not over mix or melting will occur. Serve immediately.

Makes 4 servings

Strawberry flavor: 6 carbs

Friday, February 15, 2013

Feta Chicken Patties

My super awesome friend Angie sent me this recipe. I can't wait to try it.

1 lb Ground Chicken
2 T Golden Ground Flax
1 Egg
2 oz Feta Cheese
1/4-1/2 Green Pepper, diced and precooked
1 tsp Dry Ranch Seasoning
Salt and Pepper

Here is what she said about it.
"Mix all ingredients. (with hands) Pile into whoopie pie pan. I made 8. Cook at 350 for 35-40 minutes until chicken reaches 170 degrees with meat thermometer. That was it. I only used the green pepper because I had it left over and I didn't want to waste it. I think this would be yummy if you added mushrooms and any type of cheese. These are super easy to make and they are the perfect size for a flax bun."

Calories 104
Carbs 1
Protein 13

Thursday, February 14, 2013

Crunchy Ranch Chicken and Alfredo

This meal is one of my favorites! I can't even begin to tell you how amazing it really is. No joke.

For the Chicken:
6 Chicken Breasts
Ground flax seeds (1- 1 1/2 cups. I never really measure.)
1 Ranch Dressing Seasoning Packet

Mix ingredients together and dip your raw chicken in the mixture. Place on a baking sheet and bake for 30 minutes at 350 degrees. Yes! It's seriously that easy!

Tip: I like to cut my chicken breasts in half then dip them in the mixture. It's easier for portion control and my chicken bakes even.

1/2 cup Butter
1 1/2 cup Parmesan Cheese
1 cup Heavy Cream

Cook slowly on medium until all the cheese is melted and mixture has thickened a little bit. Stir often so you don't burn it. Serve over your favorite low carb veggies. My favorites are zucchini, broccoli and cauliflower.

Tip: In the photo I didn't have enough Parmesan so I used 1 cup of each of the ingredients so it's a bit thinner than I prefer. Good news it was still super awesome, plus lowered the carbs.

Makes about 6 servings: 511 calories, Carbs 2.2g!

The UNwhich

Eating out doesn't have to be hard on the Keto Diet. We've discovered a few places that will cater to your food needs while you are on the road or in a hurry!

Our recent favorite place to dine is Jimmy Johns! What you are looking at is called the "Unwich" this one in particular is the LuLu sandwich... Unwiched! (no bread for those low carb lovers!)

OR make it at home: This was my version of the Unwiched LuLu!

lettuce leaves

... not as pretty but very delicious!

Tuesday, February 12, 2013

Chocolates on Valentines day!!

I recently came across this recipe and decided to give it a whirl. it has some of the same ingredients as my oh-so-favorite homemade granola bars, which of course have rolled oats... not so Keto friendly. However, this recipe it does have honey in it, but if you are really looking for a sweet treat, it's better to grab one of these than a slice of cake...

Homemade Peanut Butter Cups

1/2 c. coconut oil
1/2 c. almond/peanut butter (i use peanut butter)
1/4 c. honey
1/2 tsp. vanilla

1/2 c. cocoa powder

In a small sauce pan on medium heat, melt coconut oil, nut butter, and honey. Stir so it does not burn. when melted, add vanilla, stir. and pour into a blender. add 1/2 c. cocoa and mix well in blender.

Line mini muffin tins with papers and pour mixture into the cups.

chill in refrigerator for 1 hour.
or freeze for 40 minutes.

keep in refrigerator in a sealed container or Ziploc.

makes 24, mini cups
1 mini cup= 3 Net Carbs!

This is the Cocoa I found on Amazon, that only has 1 net carbs per serving.
Happy Valentines Day!!!

Monday, February 11, 2013

Fish night

what's for dinner tonight?

Cod -- poached in water with butter sprinkled with Citris Grill seasoning
Purple Cabbage -- steamed or boiled, seasoned with salt and pepper
Simple Salad --  enough said!

this is my favorite fish seasoning!

don't forget the jell-o for dessert!!

Friday, February 8, 2013

Keto Cart Salad

This is one of my favorite-go-to salads.
In September I took an afternoon to go visit my husband, Justin, at work. We decided to grab some lunch. He said he knew JUST the place. There was a darling old lady, with a lunch cart perched on the sidewalk of the busy streets of Denver. This was her Chicken Salad. I was in love! So simple, so fresh... and super easy to make at home! Hope you enjoy!

Mixed spring greens (large box found at Costco in refrigerated area)
Cherry Tomatoes
Grilled/baked chicken
Red onion
Feta Cheese

Dressing-- I prefer Ranch. Justin prefers Balsamic Vinaigrette... minus the Feta, of course!

Thursday, February 7, 2013

More Bacon, Please!

On my recent Costco visit I walked past this blue packaged beauty and the light bulb immediately went off.
THIS is a great way to add bacon to any meal with out having to take the time to fry it all up... it's also handy if you don't feel like smelling like bacon all day. (i actually love it, but, to each his own!)

Omelets, Salads, Soups, Cauliflower Pizza...Oh the list is endless!

Monday, February 4, 2013

Burger Night

Here's a fun idea for dinner. Bunless Burgers!

Beef burger,  cheddar cheese, bacon (you could even grill up some onions!)
Serve along side a spinach, avocado, tomato salad with Ranch Dressing!

<3 Delicious and totally satisfying!

Almond Butter Cookies

1 Cup Almond Butter
1 Cup Splenda
1 egg
1/2 tsp Vanilla

Mix all ingredients together. Form into small balls and press with fork. Bake at 350 degrees for 10-12 minutes. Makes 20 small cookies.

Calories: 76, Carbs 2g

Wednesday, January 30, 2013

Greek Chicken Soup

Here is another super fast meal.

1 lb cooked skinless chicken breasts, diced
Reserved water from boiled chicken
1 cup rice cauliflower
14oz chicken broth
1 1/2 cups celery, diced
1 lemon, juiced (3 T juice)
2 eggs

Bring chicken broth to boil. Add celery and boil for a few minutes until slightly tender. Add chicken until warm then add cauliflower. You don't want to over cook the cauliflower. In a separate bowl, mix half of the lemon juice and two eggs together. Slowly add one cup of hot chicken broth to the eggs and lemon and mix well. Be careful not to "cook" the eggs with the hot liquid. Take the soup off the heat and add the egg mixture. Squeeze remaining lemon juice on soup, serve immediately.

Serves 6, Calories 124, Carbs 2g

Greek Spinach and Feta Stuffed Chicken

It's time to get your Greek on! I don't know about you, but I love Greek food. I still remember the first time I ever had a Gyro. It was about 12 years ago. I actually tried it on a dare. I remember being completely shocked at how good it was. From that moment, I was hooked! I love how Greek flavors build on each other and make something so unique and Delicious. Over the years I have been slowly adding Greek dishes to my kitchen. This is a yummy chicken favorite of mine.

3 T Olive Oil
1 Yellow Onion, diced
3 Cloves Garlic, minced
12 oz Fresh Spinach, chopped fine
1/2 cup Feta Cheese
1/2 tsp Nutmeg
1/2 tsp Pepper
4 Chicken Breasts
1 tsp Salt
4 T Lemon Juice
1 lemon, sliced

Take 2 tablespoons of olive oil and saute the onion and garlic on medium high heat. While the onion and garlic cook butterfly your chicken breasts. Do this by cutting the breast in half through the thickness of the breast. Make sure not to go all the way through the chicken. When you open up the chicken (like a book) it  will look like a butterfly. Place a piece of parchment over the breast and using a meat tenderizer (or in my case the side of a Princess mug), hit the chicken several times so that it has the same thickness through the whole chicken. Do this for all 4 breasts and set aside.

Once the onion and garlic are ready put in a medium size bowl; add spinach, feta, nutmeg and pepper. Place 1/4 of the mixture on one side of a butterflied piece of chicken. Then fold the other side of the chicken over the feta mixture. Do this for all 4 pieces. Place in a lightly greased baking dish.

Combine the remaining olive oil, lemon juice and salt together and drizzle over the chicken. Place sliced lemons around the chicken. Bake at 375 for 35-40 minutes.

Makes 8 Half Breast Servings Calories: 158, Carbs: 4g

Saturday, January 26, 2013

Breakfast Sandwich Eggs

Hey remember this? My son and I are big fans of Amanda's Fax Buns. We especially love making them into breakfast sandwiches. Here is a quick tip on making your morning a little bit easier. After baking a batch of Flax Buns I wipe the whoppie tin clean, add more non-stick spray.  This is the perfect size for one large egg per space. Bake at 350 degrees for about 15 minutes. About 10 minutes in take a knife or fork and pop the yoke. Premake your sandwiches using your favorite ingredients, wrap in parchment paper and place in a freezer bag. In the morning when it's time for a quick warm meal. Remove the parchment paper, wrap in a paper towel and microwave 1-2 minutes. Breakfast is served!

Friday, January 25, 2013

Shrimp, Mushroom and Feta Salad

Shrimp, Mushroom and Feta Salad

Sometimes you just need a fast meal. When I was at the store today I decided to pick up some already steamed shrimp that was seasoned with OldBay seasoning. I used that as my inspiration for a new salad. I wasn't sure where I was going with it so the mushrooms were added last. This salad was so good I didn't even need dressing. Hope you like it.

3oz Pre-Cooked and Seasoned Shrimp
1 cup Sliced Baby Bella Mushrooms
1 T Butter
2 cups cut Romaine
1 oz Crumbled Feta Cheese

Saute the mushrooms with the butter about 5 minutes on medium high heat; stir occasionally. While your mushrooms are cooking put your romaine on your plate and top with Shrimp. Allow you mushrooms to cool slightly then place on the romaine and shrimp. Sprinkle with feta.

 240 Calories, 11 carbs

Wednesday, January 23, 2013

Cafe Rio... low carb style

pork tenderloin
1 c. of favorite low carb tomato salsa
1/2 c. water
1/2 c. chopped cilantro

Place pork, water and salsa in crock pot cook on HIGH for 4 1/2 - 5 hours. Shred pork and sprinkle with chopped cilantro. let sit in crock pot juices for 30 minutes on low.

Creamy Cilantro Dressing
1 pkt. Hidden Valley Ranch Mix
8 oz. Salsa Verde Green Salsa (La Victoria Brand)
1/2 bunch of cilantro with the stems
2 cloves garlic
3/4 c. mayo
3/4 c. sour cream
juice and zest of 1 lime
1/8 tsp. hot sauce

Mix in Blender. i usually make this the day before we eat it, seasoned to perfection!

Cilantro Lime Rice
3 1/2 c. water
4 cubes/tsp. chicken bouillon
1 tsp. cumin
2 cloves garlic
6 Tbsp. butter, divided
6 sprigs cilantro, chopped
2 c. riced cauliflower**

Place riced cauliflower in pot and cook on med high with 3 tbs of butter, till slightly browned, 5 min. Add cumin, garlic, remaining butter, and chopped cilantro. Cook for another 1-2 min. add water and bouillon and bring to a boil. place lid on pot and turn temp down to low... simmer for 15 min. stir and continue cooking with lid off if there's still liquid in the 'rice'.

** click HERE to watch video on how to rice cauliflower

2 large ripe avocados
1/2 jalapeno pepper, seeded and minced
1/4 of a red onion finally chopped
1/4 c. chopped cilantro leaves
1/4 c. juice of a lime
salt and pepper

combine all ingredients into a bowl and mash together until smooth. add additional lime and salt to taste. enjoy.

Monday, January 21, 2013

Egg Salad

Most people forget about egg salad until Easter time when they are trying to get rid of those colored eggs... Well, there's nothing i love more than an egg salad sandwich... infact, i fell in love with my husband over an egg salad sandwich...(true story, sounds wierd but it was magical)... only difference we just need to get a little creative since we don't eat BREAD anymore!

Egg Salad
4-5 hard boiled eggs
1/4 - 1/3 cup mayo
1-2 tsp. mustard
sea salt
black pepper
1 tsp. ground Flax seed, optional

Peal and shred hard boiled eggs (using a cheese grater) into bowl. add other ingredients and stir.

Three options for "bread"

Lettuce leaves-

Oopsie Rolls (click to go to recipe)

Flax Buns (click to go to recipe)

Thursday, January 17, 2013


This is pretty simple dinner but it's packed full of omega-3 fatty acids, which are an essential fatty acids that the body doesn't naturally make, the only way to get them is through your diet. there are many benefits to adding these fatty acids into your diet... prevention of heart disease, lower bad cholesterol, brain health, inflammation prevention. you can read details HERE.

Salmon stake brushed with extra virgin olive oil and sprinkled with dill
Bake 350 for 25 min
Serve with steamed brussel sprouts, spinach and avocado salad.

your choice of dressing:
fresh lemon juice
blue cheese
balsamic vinaigrette 

don't forget that tall glass of water ;)

Tuesday, January 15, 2013

Bacon Wrapped Chicken:

2 Chicken breast halves or 4 Tenderloins (double recipe to make more)
1/2  block of regular cream cheese
1 TBS garlic salt
cheddar cheese(optional, i think it's better without this)

In a small bowl i mix Cream cheese, garlic powder, and cheddar cheese. slice cooked chicken in half and place cream cheese in chicken and wrap bacon around chicken. place in oven safe dish, or fry in frying pan.

Take chicken and slice open on the side and spoon cream cheese mixture in chicken and wrap with bacon

place on cookie sheet and Bake 400 for 45 mins, turn halfway through. Then broil to make sure bacon is crispy!

Serve with garden salad! 

Friday, January 11, 2013


 Happy New Year!!

I'm excited to get back into the swing of things and hope you are too!! I've got lots of Keto-Friendly recipes and ideas lined up. 2013 is OUR year to gain control over our health and overall happiness!

let us being... with Breakfast

I know this might sound like a pregnant woman's order but this just so happens to be my favorite way to cook an omelet. The cream cheese and broccoli are delicious together. This is just one of many ideas... omelets are so fun... and cater it to your preferences and its a simple go to option for any meal of the day! (don't forget to check ingredients on the YES/NO guidelines HERE)

chopped fresh/frozen broccoli
white onions, finely chopped
2 eggs, beaten with tablespoon of water
cherry tomatoes
cream cheese
salt and pepper

melt butter in pan. add frozen or fresh broccoli and onion, cook a few minutes then add beaten eggs. cook for a few min. add tomatoes and 4-5 small dolips of cream cheese. Stir and continue cooking. enjoy!

you may also like these options for Breakfast:
Cream Cheese Pancakes

Flax Seed Buns

Chocolate Spinach Breakfast shake

Egg Muffins

If you received this email it's because you or someone you know asked me to put you on the mailing list! :) if you wish to not get these emails anymore simply reply and say "unsubscribe!" No worries or hard feelings! To your great health, Amanda

Egg Muffins

Photo from: Kalyn's Kitchen

Head over to Kalyn's Kitchen and check out this quick and easy way to prepare breakfast a head of time for those busy mornings! delish and Keto-Friendly!

Click HERE