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Tag: Chorizo Breakfast Muffins
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Tags: Chorizo Breakfast Muffins
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Chorizo Breakfast Muffins
1. Preheat the oven to 350°F. Place a medium skillet over medium-high heat. Add 1 tablespoon coconut oil and wait for 30…
Eat Keto
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February 7, 2020
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Appetizer
Breakfast
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Dinner
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Lunch
Salad
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+ 2 tablespoon olive oil
+ 2 Tablespoons Coconut Oil
1 / 2-1 cac chili (according to your preferences)
1 14oz can diced tomatoes
1 5oz bag fresh spinach
1 beef bouillon cube , crumbled
1 can tuna drained
1 cup (250 ml) water
1 cup (packed) fresh basil leaves (no stems)
1 cup milk
1 cup shredded parmesan cheese
1 egg
1 Egg Yolk
1 finely chopped red onion
1 garlic clove , minced
1 inch piece fresh ginger, peeled and grated or minced
1 large garlic clove, minced
1 large head broccoli
1 lb sirloin steak, fat trimmed and sliced
1 lb turkey sausage
1 lb/500g ground beef (mince)
1 package of powdered ranch
1 pound 80/20 ground beef
1 pound ground pork
1 red bell pepper, seeded and cut into thin strips
1 small yellow onion, diced
1 tbsp cream
1 tbsp olive oil
1 Tbsp pine nuts
1 tsp coriander (optional)
1 tsp garlic
1 tsp salt
1-2 large cloves garlic
1.5 cac cumin
1.5 cup shredded cheddar cheese
1.5 tbsp almond flour
1/2 c. cream
1/2 c. grated white onion
1/2 c. mozzarella
1/2 c. parmesan cheese
1/2 cup heavy cream
1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
1/2 cup shredded cheese
1/2 cup unsweetened almond milk or heavy cream
1/2 onion , finely chopped
1/2 onion (white, brown or yellow)
1/2 tsp pepper
1/3 cup chopped cooked bacon
1/4 cup extra-virgin olive oil
1/4 cup freshly grated parmesan cheese
1/4 cup jalapenos (pickled or fresh), sliced or diced
1/4 cup shredded Cheddar Cheese
1/4 cups minced yellow onion
1/4 tsp baking powder
10 oz fresh tortellini (if frozen, cook 10 min longer)
14 oz water (I used the empty can of diced tomatoes to measure)
2 avocados, sliced
2 cups (500 ml) beef broth / stock
2 cups cheddar cheese, shredded
2 cups heavy cream
2 cups old or extra old cheddar cheese
2 Garlic cloves
2 garlic cloves , minced
2 slices of Violife plant-based cheddar
2 stalks celery, diced
2 tablespoons butter
2 tablespoons flour
2 TB Mayonnaise
2 tbsp avocado oil
2 tbsp balsamic vinegar
2 tbsp ketchup
2 tbsp lime juice
2 tbsp oil
2 tbsp unsalted butter
2 Tbsps fajita seasoning
2 Tbsps olive oil or avocado oil
2 to 4 drops of liquid stevia
2 tsp dijon mustard
2 tsp Italian seasoning
2 tsp Worcestershire sauce
3 boneless Skinless chicken breasts cooked (you can also use rotisserie chicken) chopped
3 cloves garlic, chopped
3 cups chicken broth (I used homemade bone broth from the freezer)
3 cups steamed broccoli
3 fresh garlic cloves, pressed
3 garlic cloves, pressed through a garlic press
3 peppers, sliced (green, yellow and red)
3 tbsp (35g) flour (all purpose / plain)
3 Tbsp Almond Flour
3 tsp dijon mustard OR 2 tsp dry mustard powder
4 cloves garlic, minced
4 cups chicken broth
4oz cream cheese or ricotta cheese
5 oz/150g mushrooms , sliced
6 cups ham broth or chicken broth or chicken stock
650gr chicken
7 nut & seed bread
a handful of fresh cilantro, to garnish
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medium zucchini, spiralized into noodles
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