BREAKFAST
Avocado and bacon egg cups
Enjoy a quick, tasty breakfast with Avocado Egg Cups – creamy avocado, runny eggs, bacon, and feta. It's a perfect start to your day!90
makes 1 serving
Ingredients
2 small eggs
1 large avocado
2 tbsp cumbled feta cheese
1 tbsp bacon bits
1 tbsp chopped green onion
Salt and pepper, to taste
Ingredients
2 small eggs
1 large avocado
2 tbsp cumbled feta cheese
1 tbsp bacon bits
1 tbsp chopped green onion
Salt and pepper, to taste
Steps
1. Preheat your oven to 375°F (190°C).
2. Cut the avocado in half and remove the pit. If needed, slice a small portion off the bottom of each half to create stable base. Place the avocado halves in a baking dish.
3. Scoop out a little bit of the flesh from each avocado half to make room for the eggs.
4. Gently crack one small egg into each avocado half, ensuring the yolk fits comfortably within the hollowed-out space.
5. Sprinkle each avocado and egg with salt and pepper to taste.
6. Distribute crumbled feta, bacon bits, and chopped green onions evenly over the eggs.
7. Place the baking dish in the preheated oven and bake for about 15-20 minutes or until the egg whites are set, and the yolks reach your desired level of doneness.
8. Carefully remove the avocado egg cups from the oven. Allow them to cool for a minute before serving. Garnish with additional chopped green onions, if desired.
9. Dive into these delicious Avocado Egg Cups with Bacon and Feta for a flavorful and satisfying breakfast or brunch!
2. Cut the avocado in half and remove the pit. If needed, slice a small portion off the bottom of each half to create stable base. Place the avocado halves in a baking dish.
3. Scoop out a little bit of the flesh from each avocado half to make room for the eggs.
4. Gently crack one small egg into each avocado half, ensuring the yolk fits comfortably within the hollowed-out space.
5. Sprinkle each avocado and egg with salt and pepper to taste.
6. Distribute crumbled feta, bacon bits, and chopped green onions evenly over the eggs.
7. Place the baking dish in the preheated oven and bake for about 15-20 minutes or until the egg whites are set, and the yolks reach your desired level of doneness.
8. Carefully remove the avocado egg cups from the oven. Allow them to cool for a minute before serving. Garnish with additional chopped green onions, if desired.
9. Dive into these delicious Avocado Egg Cups with Bacon and Feta for a flavorful and satisfying breakfast or brunch!
Note: Cooking times may vary, so keep an eye on the eggs to achieve your preferred level of doneness.
LUNCH
Grilled Chicken Caesar Salad Sensation
This low-carb recipe is perfect for a quick and delicious lunch or snack option that will keep you feeling satisfied and energized.
makes 1 serving
Ingredients
2 slices of turkey breast (sliced thin)
1 slice of your favorite cheese (cheddar or Swiss recommended)
A handful of baby spinach leaves
1 tablespoon mayonnaise
Salt and pepper to taste
1 slice of your favorite cheese (cheddar or Swiss recommended)
A handful of baby spinach leaves
1 tablespoon mayonnaise
Salt and pepper to taste
Steps
1. Lay the turkey slices flat on a clean surface.
2. Place the cheese slice on top, covering the turkey slices completely.
3. Lay the lettuce leaves on top of the cheese, making sure they cover the entire surface.
4. Carefully roll the layered ingredients tightly, starting from one end, to form a roll-up.
5. Secure the roll-up with toothpicks if needed.
6. Spread mayonnaise evenly over the top of the roll-up.
7. Sprinkle with a pinch of salt and pepper for extra flavor.
8. Enjoy the savory and satisfying turkey and cheese roll-up with crispy lettuce and creamy mayo.
1. Lay the turkey slices flat on a clean surface.
2. Place the cheese slice on top, covering the turkey slices completely.
3. Lay the lettuce leaves on top of the cheese, making sure they cover the entire surface.
4. Carefully roll the layered ingredients tightly, starting from one end, to form a roll-up.
5. Secure the roll-up with toothpicks if needed.
6. Spread mayonnaise evenly over the top of the roll-up.
7. Sprinkle with a pinch of salt and pepper for extra flavor.
8. Enjoy the savory and satisfying turkey and cheese roll-up with crispy lettuce and creamy mayo.
Ad
DINNER
Crispy Herb-Crusted Salmon with Roasted Asparagus
This harmonious dish showcases the perfect blend of fresh herbs, a juicy salmon fillet, and the earthy sweetness of roasted asparagus. A delightful combination that will leave your taste buds satisfied and craving more.
makes about 4 servings
Ingredients
4 salmon fillets (6 oz each)
1 lb asparagus spears
2 tablespoons extra virgin olive oil, divided
1 cup pork rind crumbs
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh thyme, chopped
1 garlic clove, minced
1 lemon, zest and juice
Salt and black pepper to taste
4 salmon fillets (6 oz each)
1 lb asparagus spears
2 tablespoons extra virgin olive oil, divided
1 cup pork rind crumbs
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh thyme, chopped
1 garlic clove, minced
1 lemon, zest and juice
Salt and black pepper to taste
Steps
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the pork rind crumbs, parsley, dill, thyme, garlic, lemon zest, salt, and black pepper.
3. Pat the salmon fillets dry with paper towels and brush them lightly with olive oil. Press the herb crust mixture onto the top of each fillet, forming an even layer.
4. Arrange the coated salmon fillets on one side of the prepared baking sheet.
5. Trim the rough ends of the asparagus spears and place them on the other side of the baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and black pepper.
6. Bake for 12-15 minutes or until the salmon is cooked through and the asparagus is tender.
7. Squeeze fresh lemon juice over the salmon and asparagus before serving.
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the pork rind crumbs, parsley, dill, thyme, garlic, lemon zest, salt, and black pepper.
3. Pat the salmon fillets dry with paper towels and brush them lightly with olive oil. Press the herb crust mixture onto the top of each fillet, forming an even layer.
4. Arrange the coated salmon fillets on one side of the prepared baking sheet.
5. Trim the rough ends of the asparagus spears and place them on the other side of the baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and black pepper.
6. Bake for 12-15 minutes or until the salmon is cooked through and the asparagus is tender.
7. Squeeze fresh lemon juice over the salmon and asparagus before serving.