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Budget Carnivore Quiche 🥚🥩🧀 12 eggs 3/4 lb ground beef 2 cups cheddar cheese 1/2 cup cottage cheese Bake at 350° for 25 minutes in a heavily buttered 8x8 Pyrex. The whole pan comes out to roughly: 💪 200g protein 🔥 202g fat Cut into 4 servings and that’s... show more

Queen of Carni

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13,349 görüntüleme • 2 ay önce •via X (Twitter)

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Y’all asked for it so here it is, my Carnivore Crustless Quiche! 🥓 This makes an 8x8 casserole and it is STUPID easy. Ingredients: ∙8 eggs ∙1 cup cooked meat (I used bacon and it was everything) ∙2 cups shredded cheese of your choice (I did cheddar + gruyère) ∙3 tbsp heavy cream ∙Butter for the dish (and I mean HEAVILY) Directions: Brown your meat and let it cool. While that’s going, whisk your eggs, shred your cheese, and mix it all together with the heavy cream. Save a little cheese and bacon to sprinkle on top. Heavily butter your dish, pour everything in, top it with your reserved cheese and bacon, and bake at 350° for about 25 minutes until the knife comes out clean and there’s no jiggle in the middle. Let it rest 5 minutes before you cut it. Top with whatever you want, I went sour cream and I have zero regrets. The whole casserole costs about $8 to make and feeds 4 people. That’s $2 a serving. Still think carnivore is expensive? 😏 Drop any questions below, I got you. 🥓

Y’all asked for it so here it is, my Carnivore Crustless Quiche! 🥓 This makes an 8x8 casserole and it is STUPID easy. Ingredients: ∙8 eggs ∙1 cup cooked meat (I used bacon and it was everything) ∙2 cups shredded cheese of your choice (I did cheddar + gruyère) ∙3 tbsp heavy cream ∙Butter for the dish (and I mean HEAVILY) Directions: Brown your meat and let it cool. While that’s going, whisk your eggs, shred your cheese, and mix it all together with the heavy cream. Save a little cheese and bacon to sprinkle on top. Heavily butter your dish, pour everything in, top it with your reserved cheese and bacon, and bake at 350° for about 25 minutes until the knife comes out clean and there’s no jiggle in the middle. Let it rest 5 minutes before you cut it. Top with whatever you want, I went sour cream and I have zero regrets. The whole casserole costs about $8 to make and feeds 4 people. That’s $2 a serving. Still think carnivore is expensive? 😏 Drop any questions below, I got you. 🥓

Queen of Carni

20,054 görüntüleme • 5 ay önce

🧀🥚 CRISPY CHEESE CRUSTED DEVILED EGGS 🥚🧀 Everyone’s been asking, so here’s the recipe — and it’s SO simple. What you need: • Deviled eggs, halved • 1 beaten egg (for washing) • Finely shredded cheese (Parmesan, white cheddar, Asiago — your call) • 2 tbsp butter How to make them: Heat butter in a skillet until it JUST starts to brown, that’s your sweet spot. Dip the flat side of each deviled egg into the egg wash, then press into the shredded cheese. Pack extra cheese on top because more is more. 🧀 Place them face-down in the pan for 4-5 minutes, or until you see the cheese around the edges turn deep golden brown. Slide a spatula underneath, flip onto your plate, and VOILÀ. Crispy. Cheesy. Perfect. ✨ Top with hot sauce or salsa if you’re feeling spicy. High in protein, fat, and vitamins, and an entire plate costs under $2. You’ll be full for HOURS. Drop your pics in the comments when you make these I need to see them! 🥚🧀👇🏻

🧀🥚 CRISPY CHEESE CRUSTED DEVILED EGGS 🥚🧀 Everyone’s been asking, so here’s the recipe — and it’s SO simple. What you need: • Deviled eggs, halved • 1 beaten egg (for washing) • Finely shredded cheese (Parmesan, white cheddar, Asiago — your call) • 2 tbsp butter How to make them: Heat butter in a skillet until it JUST starts to brown, that’s your sweet spot. Dip the flat side of each deviled egg into the egg wash, then press into the shredded cheese. Pack extra cheese on top because more is more. 🧀 Place them face-down in the pan for 4-5 minutes, or until you see the cheese around the edges turn deep golden brown. Slide a spatula underneath, flip onto your plate, and VOILÀ. Crispy. Cheesy. Perfect. ✨ Top with hot sauce or salsa if you’re feeling spicy. High in protein, fat, and vitamins, and an entire plate costs under $2. You’ll be full for HOURS. Drop your pics in the comments when you make these I need to see them! 🥚🧀👇🏻

Queen of Carni

13,207 görüntüleme • 6 ay önce

🍫 High-Protein Chocolate Lava Cake (42g Protein!) 😳Cottage Cheese Dessert Hack. If you think you hate cottage cheese, this will change your mind. Creamy, fudgy, molten chocolate center… but actually healthy. Perfect post-workout or guilt-free treat. Ingredients (1 large serving): ✅1–2 cups cottage cheese (blended smooth) ✅2 eggs ✅2–3 tbsp cacao powder (or unsweetened cocoa) ✅Powdered monk fruit (or your favorite sweetener, to taste) ✅Splash of vanilla extract ✅Handful of sugar-free/dark chocolate chips Quick Method: 1. Blend cottage cheese until completely smooth (looks like thick yogurt). 2. Mix in eggs, cacao, sweetener, and vanilla. 3. Pour into oven-safe dish, top with chocolate chips. 4. Bake at 400°F (~200°C) for ~12–15 min until set on top but gooey inside. Macros (approx): 42g protein, low carb, no weird ingredients.

🍫 High-Protein Chocolate Lava Cake (42g Protein!) 😳Cottage Cheese Dessert Hack. If you think you hate cottage cheese, this will change your mind. Creamy, fudgy, molten chocolate center… but actually healthy. Perfect post-workout or guilt-free treat. Ingredients (1 large serving): ✅1–2 cups cottage cheese (blended smooth) ✅2 eggs ✅2–3 tbsp cacao powder (or unsweetened cocoa) ✅Powdered monk fruit (or your favorite sweetener, to taste) ✅Splash of vanilla extract ✅Handful of sugar-free/dark chocolate chips Quick Method: 1. Blend cottage cheese until completely smooth (looks like thick yogurt). 2. Mix in eggs, cacao, sweetener, and vanilla. 3. Pour into oven-safe dish, top with chocolate chips. 4. Bake at 400°F (~200°C) for ~12–15 min until set on top but gooey inside. Macros (approx): 42g protein, low carb, no weird ingredients.

🦅 Eagle Wings 🦅

89,326 görüntüleme • 4 ay önce

Crockpot BBQ Chicken w/ Mac ’N Cheese Low-Cal | High-Protein | Budget-Friendly Who says you can’t enjoy BBQ and mac ‘n cheese while staying on track? This meal prep is packed with protein, full of flavor, and keeps your goals in check! Ingredients: 3 (8 oz) chicken breasts (24 oz total) 18 oz G. Hughes sugar-free BBQ sauce 12 oz uncooked barilla protein macaroni pasta 7 oz reduced-fat cheddar cheese 2 oz Asiago cheese 2 cups fat-free milk 2 tbsp light butter 2 tbsp all-purpose flour 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp ranch seasoning 1 tsp salt ½ tsp black pepper ¼ tsp smoked paprika ¼ tsp cayenne pepper How to Make It: 1️⃣ Crockpot Chicken: Add chicken breasts to the crockpot. Pour BBQ sauce over the top and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred when done. 2️⃣ Mac ’N Cheese: Cook macaroni per package instructions. In a saucepan, melt butter, whisk in flour and dry spices and seasoning then slowly add milk. Stir until thickened, then mix in cheeses until smooth. 3️⃣ Portion It Out: Divide evenly into 6 meal prep containers—BBQ chicken on one side, mac ‘n cheese on the other! Macros Per Serving: 513 Calories 49g protein 49g carbohydrates 13g fat *makes 6 servings Meal prepping doesn’t have to be boring! Try this out and let me know what you think! 🍽 #macrofriendly #macro #mealprep #nutrition #prep #fitness #macncheese #bbqchicken #crockpot

Crockpot BBQ Chicken w/ Mac ’N Cheese Low-Cal | High-Protein | Budget-Friendly Who says you can’t enjoy BBQ and mac ‘n cheese while staying on track? This meal prep is packed with protein, full of flavor, and keeps your goals in check! Ingredients: 3 (8 oz) chicken breasts (24 oz total) 18 oz G. Hughes sugar-free BBQ sauce 12 oz uncooked barilla protein macaroni pasta 7 oz reduced-fat cheddar cheese 2 oz Asiago cheese 2 cups fat-free milk 2 tbsp light butter 2 tbsp all-purpose flour 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp ranch seasoning 1 tsp salt ½ tsp black pepper ¼ tsp smoked paprika ¼ tsp cayenne pepper How to Make It: 1️⃣ Crockpot Chicken: Add chicken breasts to the crockpot. Pour BBQ sauce over the top and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred when done. 2️⃣ Mac ’N Cheese: Cook macaroni per package instructions. In a saucepan, melt butter, whisk in flour and dry spices and seasoning then slowly add milk. Stir until thickened, then mix in cheeses until smooth. 3️⃣ Portion It Out: Divide evenly into 6 meal prep containers—BBQ chicken on one side, mac ‘n cheese on the other! Macros Per Serving: 513 Calories 49g protein 49g carbohydrates 13g fat *makes 6 servings Meal prepping doesn’t have to be boring! Try this out and let me know what you think! 🍽 #macrofriendly #macro #mealprep #nutrition #prep #fitness #macncheese #bbqchicken #crockpot

Naughty Gym

19,937 görüntüleme • 1 yıl önce

HIGH PROTEIN + HEALTHY 🥜🍫CHOCOLATE PEANUT BUTTER LAVA CAKE You won’t believe this healthy dessert is high-protein with 50g protein, super lowcarb, and completely flourless! It makes two giant servings at 215 cals and 25g protein each and it’s SO good. Healthy desserts like this have been the game changer in keeping me on track during my 150lb weight loss journey - this is my fav one, and so good if you love chocolate and have a sweet tooth. Can you taste the cottage cheese? NO! Here is how I made it: Ingredients: 2 servings blended cottage cheese (about half a 16oz tub) 2 large eggs 3-4 tbsp powdered monkfruit (or sweetener of choice) 2.5-3 tbsp cacao powder (I use 3.5 tbsp for a richer taste) Splash of vanilla extract Optional: a sprinkle of chocolate chips Optional: Powdered Peanut butter and 1 tbsp crushed peanuts for the frosting 1️⃣ Process or blend 8oz cottage cheese in a small food processor until smooth and transfer to an oven-safe dish. 2️⃣ Crack in the eggs 3️⃣ Add the cacao powder (adjust for desired darkness). I like richer so I add more, but do what works for you. 4️⃣ Add 3-4 tbsp powdered monkfruit or preferred sweetener. 5️⃣ Add a splash of vanilla extract & mix thoroughly with a fork till no clumps. 6️⃣ Sprinkle chocolate chips on top, if desired, and add 1 to 2 tsp peanut butter inside. To make this lower calorie, skip the peanut butter here and just top it with the lower calorie pb frosting below. For the lower calorie peanut butter frosting mix 1-2 tbsp powdered peanut butter with 1-2 tbsp water or almond milk and 1 tsp powdered monkfruit. I promise, it’s just as good! 7️⃣ Pop it into the oven and bake at 350°F for 32 minutes. 8️⃣ Remove, let cool for 2 minutes, then top with the lower calorie pb drizzle, some crushed peanuts, and enjoy! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . . #lowcarb #lowcarbrecipes #keto #healthyrecipes #healthyfoodshare

HIGH PROTEIN + HEALTHY 🥜🍫CHOCOLATE PEANUT BUTTER LAVA CAKE You won’t believe this healthy dessert is high-protein with 50g protein, super lowcarb, and completely flourless! It makes two giant servings at 215 cals and 25g protein each and it’s SO good. Healthy desserts like this have been the game changer in keeping me on track during my 150lb weight loss journey - this is my fav one, and so good if you love chocolate and have a sweet tooth. Can you taste the cottage cheese? NO! Here is how I made it: Ingredients: 2 servings blended cottage cheese (about half a 16oz tub) 2 large eggs 3-4 tbsp powdered monkfruit (or sweetener of choice) 2.5-3 tbsp cacao powder (I use 3.5 tbsp for a richer taste) Splash of vanilla extract Optional: a sprinkle of chocolate chips Optional: Powdered Peanut butter and 1 tbsp crushed peanuts for the frosting 1️⃣ Process or blend 8oz cottage cheese in a small food processor until smooth and transfer to an oven-safe dish. 2️⃣ Crack in the eggs 3️⃣ Add the cacao powder (adjust for desired darkness). I like richer so I add more, but do what works for you. 4️⃣ Add 3-4 tbsp powdered monkfruit or preferred sweetener. 5️⃣ Add a splash of vanilla extract & mix thoroughly with a fork till no clumps. 6️⃣ Sprinkle chocolate chips on top, if desired, and add 1 to 2 tsp peanut butter inside. To make this lower calorie, skip the peanut butter here and just top it with the lower calorie pb frosting below. For the lower calorie peanut butter frosting mix 1-2 tbsp powdered peanut butter with 1-2 tbsp water or almond milk and 1 tsp powdered monkfruit. I promise, it’s just as good! 7️⃣ Pop it into the oven and bake at 350°F for 32 minutes. 8️⃣ Remove, let cool for 2 minutes, then top with the lower calorie pb drizzle, some crushed peanuts, and enjoy! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . . #lowcarb #lowcarbrecipes #keto #healthyrecipes #healthyfoodshare

Shredhappens

13,915 görüntüleme • 1 ay önce

💥 HIGH PROTEIN BREAKFAST BAKE (46g protein, 6 net carbs) Sometimes you just want something simple in the morning that actually keeps you full all day. I’ve lost close to 150lbs and breakfasts like this have been the game changer for me to staying full, staying on track, and getting my protein in. Cut into 3 MASSIVE portions, this ends up being 45g protein, just 6 net carbs, and 385 calories. I topped mine with my shredhappens creamy sriracha sauce, but honestly it’s delicious straight out of the oven, or with just some hot sauce. This also freezes well, so it’s a great healthy meal prep option if you want easy healthy breakfasts for the week. INGREDIENTS: 8 large eggs 5oz diced leftover chicken 2 servings 2% cottage cheese 1/2 cup finely diced broccoli 1/2 cup finely diced spinach 2 scallions thinly sliced 1 tbsp smoked paprika 1 tbsp thyme (or oregano) A couple pinches salt + pepper 1oz Parmesan finely grated on top Avocado oil spray Here is how I made it: 1.Preheat your oven to 375°F and lightly spray an oven-safe dish with avocado oil. 2.Crack 8 large eggs directly into the dish, add 5 oz diced cooked chicken (leftover chicken or rotisserie works perfectly here!) 3.Add 1/2 cup super finely diced broccoli,1/2 cup finely diced spinach, and 2 thinly sliced scallions. 4.For a little more protein, scoop in 2 servings of 2% cottage cheese, and season with 1 tbsp smoked paprika, 1 tbsp thyme (or oregano), and a couple pinches salt + pepper. 5.Mix everything gently right in the dish until evenly combined, then top with 1 oz finely grated parmesan. 6.Pop it into the oven for 40 minutes. Then remove, and let cool for 20-30 mins, and cut into whatever size you want, and top with your favorite sauce. ENJOY! . . . . #highprotein #lowcarb #lowcarbrecipes #healthyrecipes #mealprep

💥 HIGH PROTEIN BREAKFAST BAKE (46g protein, 6 net carbs) Sometimes you just want something simple in the morning that actually keeps you full all day. I’ve lost close to 150lbs and breakfasts like this have been the game changer for me to staying full, staying on track, and getting my protein in. Cut into 3 MASSIVE portions, this ends up being 45g protein, just 6 net carbs, and 385 calories. I topped mine with my shredhappens creamy sriracha sauce, but honestly it’s delicious straight out of the oven, or with just some hot sauce. This also freezes well, so it’s a great healthy meal prep option if you want easy healthy breakfasts for the week. INGREDIENTS: 8 large eggs 5oz diced leftover chicken 2 servings 2% cottage cheese 1/2 cup finely diced broccoli 1/2 cup finely diced spinach 2 scallions thinly sliced 1 tbsp smoked paprika 1 tbsp thyme (or oregano) A couple pinches salt + pepper 1oz Parmesan finely grated on top Avocado oil spray Here is how I made it: 1.Preheat your oven to 375°F and lightly spray an oven-safe dish with avocado oil. 2.Crack 8 large eggs directly into the dish, add 5 oz diced cooked chicken (leftover chicken or rotisserie works perfectly here!) 3.Add 1/2 cup super finely diced broccoli,1/2 cup finely diced spinach, and 2 thinly sliced scallions. 4.For a little more protein, scoop in 2 servings of 2% cottage cheese, and season with 1 tbsp smoked paprika, 1 tbsp thyme (or oregano), and a couple pinches salt + pepper. 5.Mix everything gently right in the dish until evenly combined, then top with 1 oz finely grated parmesan. 6.Pop it into the oven for 40 minutes. Then remove, and let cool for 20-30 mins, and cut into whatever size you want, and top with your favorite sauce. ENJOY! . . . . #highprotein #lowcarb #lowcarbrecipes #healthyrecipes #mealprep

Shredhappens

19,727 görüntüleme • 1 ay önce

🤯GENIUS HEALTHY LAVA CAKE DESSERT This is without a doubt the best high protein dessert Ive made and yes it includes cottage cheese! It packs 43g protein and 400 calories for the entire batch, which you can easily divide into 2 or 3 servings. It’s also rich and chocolatey, and you can add as many chocolate chips as you desire to make taste even better! Here is how I made it: Ingredients: 8oz cottage cheese (half a 16oz tub) 2 eggs 4 tbsp powdered monkfruit (or sweetener of choice) 3 tbsp cacao powder (use 2.5 tbsp if you want it less rich) Small splash of vanilla extract Optional but highly recommended: a sprinkle of sugar free or chocolate chips 1️⃣ First, the cottage cheese. I processed 8oz cottage cheese in a small food processor until smooth to get rid of the curds. Transfer to a small oven-safe bowl. 2️⃣ To the processed cottage cheese, crack in 2 eggs 3️⃣ Add the cacao powder (I use 3 tbsp … sometimes more… but I like it really rich) 4️⃣ Stir in 3 to 4 tbsp of powdered monkfruit or preferred sweetener. Make sure it’s POWDERED. That is key 5️⃣ Add a splash of vanilla extract and mix thoroughly till you have a nice smooth batter. 6️⃣ Sprinkle chocolate chips on top, if desired, shake it so it somewhat submerges into the cake to get you the lava cake feel. Again, use as many as you like 7️⃣ Pop it into the oven and bake at 350°F for 33-35 mins. 8️⃣ Remove, let cool for two or three mins. This is such an easy lowcarb dessert, it’s also protein packed and perfect for a healthy dessert meal prep! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY . . . #healthyrecipes #lowcarbrecipes #lowcarb #keto #highprotein

🤯GENIUS HEALTHY LAVA CAKE DESSERT This is without a doubt the best high protein dessert Ive made and yes it includes cottage cheese! It packs 43g protein and 400 calories for the entire batch, which you can easily divide into 2 or 3 servings. It’s also rich and chocolatey, and you can add as many chocolate chips as you desire to make taste even better! Here is how I made it: Ingredients: 8oz cottage cheese (half a 16oz tub) 2 eggs 4 tbsp powdered monkfruit (or sweetener of choice) 3 tbsp cacao powder (use 2.5 tbsp if you want it less rich) Small splash of vanilla extract Optional but highly recommended: a sprinkle of sugar free or chocolate chips 1️⃣ First, the cottage cheese. I processed 8oz cottage cheese in a small food processor until smooth to get rid of the curds. Transfer to a small oven-safe bowl. 2️⃣ To the processed cottage cheese, crack in 2 eggs 3️⃣ Add the cacao powder (I use 3 tbsp … sometimes more… but I like it really rich) 4️⃣ Stir in 3 to 4 tbsp of powdered monkfruit or preferred sweetener. Make sure it’s POWDERED. That is key 5️⃣ Add a splash of vanilla extract and mix thoroughly till you have a nice smooth batter. 6️⃣ Sprinkle chocolate chips on top, if desired, shake it so it somewhat submerges into the cake to get you the lava cake feel. Again, use as many as you like 7️⃣ Pop it into the oven and bake at 350°F for 33-35 mins. 8️⃣ Remove, let cool for two or three mins. This is such an easy lowcarb dessert, it’s also protein packed and perfect for a healthy dessert meal prep! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY . . . #healthyrecipes #lowcarbrecipes #lowcarb #keto #highprotein

Shredhappens

159,164 görüntüleme • 1 ay önce

GENIUS HEALTHY LAVA CAKE DESSERT This is without a doubt the best high protein dessert Ive made with cottage cheese. It packs 43g protein and 400 calories for the entire batch, which you can easily divide into 2 or 3 servings. It’s also rich and chocolatey, and you can add as many chocolate chips as you desire to make taste even better! Here is how I made it: Ingredients: 8oz cottage cheese (half a 16oz tub) 2 eggs 4 tbsp powdered monkfruit (or sweetener of choice) 3 tbsp cacao powder (use 2.5 tbsp if you want it less rich) Small splash of vanilla extract Optional but highly recommended: a sprinkle of sugar free or chocolate chips 1️⃣ First, the cottage cheese. I processed 8oz cottage cheese in a small food processor until smooth to get rid of the curds. Transfer to a small oven-safe bowl. 2️⃣ To the processed cottage cheese, crack in 2 eggs 3️⃣ Add the cacao powder (I use 3 tbsp … sometimes more… but I like it really rich) 4️⃣ Stir in 3 to 4 tbsp of powdered monkfruit or preferred sweetener. Make sure it’s POWDERED. That is key 5️⃣ Add a splash of vanilla extract and mix thoroughly till you have a nice smooth batter. 6️⃣ Sprinkle chocolate chips on top, if desired, shake it so it somewhat submerges into the cake to get you the lava cake feel. Again, use as many as you like. 7️⃣ Pop it into the oven and bake at 350°F for 33-35 mins. 8️⃣ Remove, let cool for two or three mins. This is such an easy lowcarb dessert, it’s also protein packed and perfect for a healthy dessert meal prep! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY . . . #healthyrecipes #lowcarbrecipes #lowcarb #keto #highprotein

GENIUS HEALTHY LAVA CAKE DESSERT This is without a doubt the best high protein dessert Ive made with cottage cheese. It packs 43g protein and 400 calories for the entire batch, which you can easily divide into 2 or 3 servings. It’s also rich and chocolatey, and you can add as many chocolate chips as you desire to make taste even better! Here is how I made it: Ingredients: 8oz cottage cheese (half a 16oz tub) 2 eggs 4 tbsp powdered monkfruit (or sweetener of choice) 3 tbsp cacao powder (use 2.5 tbsp if you want it less rich) Small splash of vanilla extract Optional but highly recommended: a sprinkle of sugar free or chocolate chips 1️⃣ First, the cottage cheese. I processed 8oz cottage cheese in a small food processor until smooth to get rid of the curds. Transfer to a small oven-safe bowl. 2️⃣ To the processed cottage cheese, crack in 2 eggs 3️⃣ Add the cacao powder (I use 3 tbsp … sometimes more… but I like it really rich) 4️⃣ Stir in 3 to 4 tbsp of powdered monkfruit or preferred sweetener. Make sure it’s POWDERED. That is key 5️⃣ Add a splash of vanilla extract and mix thoroughly till you have a nice smooth batter. 6️⃣ Sprinkle chocolate chips on top, if desired, shake it so it somewhat submerges into the cake to get you the lava cake feel. Again, use as many as you like. 7️⃣ Pop it into the oven and bake at 350°F for 33-35 mins. 8️⃣ Remove, let cool for two or three mins. This is such an easy lowcarb dessert, it’s also protein packed and perfect for a healthy dessert meal prep! If you try it, be sure to let me know on SHREDHAPPENS! ENJOY . . . #healthyrecipes #lowcarbrecipes #lowcarb #keto #highprotein

Shredhappens

117,644 görüntüleme • 2 ay önce

Trying to lose weight but still crave ice cream? If you haven’t grabbed a Ninja Creami yet, you’re missing out on one of the easiest tools to make your fat loss journey way easier. You can make high-protein ice cream that tastes like a Dairy Queen Blizzard… and still stay under your calorie goal. Game changer. Recipe: -1.5 Cups Fat Free Fairlife Milk -1 Scoop Axe and Sledge Vanilla Milkshake Whey Protein -4 Tablespoons PB2 Powdered Peanut Butter -1 Serving Sugar Free Vanilla Pudding Mix Instructions: 1. Blend all ingredients together 2. Cap with lid and store in freezer for 24 hours 3. After 24 hours, pull out of freezer and run hot water over the sides of the container for 15-20 seconds 4. Click Full > Spin dial to Lite Ice Cream on Ninja Creami maker and spin (should spin for 4 minutes) 5. Pull out and then put back in, and then ensure still on Lite Ice Crean and then click Re-Spin (2 minutes) 6. Enjoy! Calories/Macros (for full pint): 360 Calories 57g Protein 25g Carbs 3.5g Fat Half a pint probably all ya really need and will split those calories/macros in half Optional Mix Ins If Your Macros Allow It (will add calories): -Honey -Crushed up Reese’s Cups -Reese’s Pieces 🔥🔥🔥🔥🔥🔥🔥🔥🔥

Trying to lose weight but still crave ice cream? If you haven’t grabbed a Ninja Creami yet, you’re missing out on one of the easiest tools to make your fat loss journey way easier. You can make high-protein ice cream that tastes like a Dairy Queen Blizzard… and still stay under your calorie goal. Game changer. Recipe: -1.5 Cups Fat Free Fairlife Milk -1 Scoop Axe and Sledge Vanilla Milkshake Whey Protein -4 Tablespoons PB2 Powdered Peanut Butter -1 Serving Sugar Free Vanilla Pudding Mix Instructions: 1. Blend all ingredients together 2. Cap with lid and store in freezer for 24 hours 3. After 24 hours, pull out of freezer and run hot water over the sides of the container for 15-20 seconds 4. Click Full > Spin dial to Lite Ice Cream on Ninja Creami maker and spin (should spin for 4 minutes) 5. Pull out and then put back in, and then ensure still on Lite Ice Crean and then click Re-Spin (2 minutes) 6. Enjoy! Calories/Macros (for full pint): 360 Calories 57g Protein 25g Carbs 3.5g Fat Half a pint probably all ya really need and will split those calories/macros in half Optional Mix Ins If Your Macros Allow It (will add calories): -Honey -Crushed up Reese’s Cups -Reese’s Pieces 🔥🔥🔥🔥🔥🔥🔥🔥🔥

Bailey Schober | Men’s Fitness & Nutrition Coach

38,086 görüntüleme • 2 ay önce

Slow Cooker Birria Carnivore Tacos Ingredients •2-3 lbs boneless chuck roast •1 tablespoon tallow, ghee or butter •coarse ground salt and fresh ground pepper •4 dried Guajillo chiles •5-6 Chipotle chilis in adobo (from a can) •1 medium white onion, roughly sliced •8 whole cloves garlic, smashed •32 oz beef stock •1 tablespoon tomato paste •1 14.5 oz can Fire roasted diced tomatoes •¼ cup Apple cider vinegar •1 tablespoon ground cumin •1 tablespoon dried oregano •1 cinnamon stick •3 dry bay leaves •1 teaspoon smoked paprika •½ tablespoon ginger •1 tsp ground coriander Carnivore Tortilla •1 egg •1/2 cup shredded cheddar cheese Combine ingredients & pan fry in butter until crispy Instructions Cooking the Beef/Consomé: 1. Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes. 2. Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side. 3. Add beef to slow cooker with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours. 4. After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks. 5. Remove bay leaves and cinnamon stick from crock pot and discard. 6. Using a high powered blender or immersion blender, blend everything until a smooth sauce forms. 7. Transfer sauce back to slow cooker to keep warm. 8. Add 1 ½ to 2 cups of sauce to shredded beef and toss to coat. Tacos: 1. To one half of the tortilla, add cheese, then meat. 2. Fry 2-3 minutes over medium heat, then flip other side to make a half moon. 3. Add a small ladle of consume to the top of the tortilla. 4. Flip over, and fry 2-3 minutes more.

Slow Cooker Birria Carnivore Tacos Ingredients •2-3 lbs boneless chuck roast •1 tablespoon tallow, ghee or butter •coarse ground salt and fresh ground pepper •4 dried Guajillo chiles •5-6 Chipotle chilis in adobo (from a can) •1 medium white onion, roughly sliced •8 whole cloves garlic, smashed •32 oz beef stock •1 tablespoon tomato paste •1 14.5 oz can Fire roasted diced tomatoes •¼ cup Apple cider vinegar •1 tablespoon ground cumin •1 tablespoon dried oregano •1 cinnamon stick •3 dry bay leaves •1 teaspoon smoked paprika •½ tablespoon ginger •1 tsp ground coriander Carnivore Tortilla •1 egg •1/2 cup shredded cheddar cheese Combine ingredients & pan fry in butter until crispy Instructions Cooking the Beef/Consomé: 1. Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes. 2. Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side. 3. Add beef to slow cooker with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours. 4. After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks. 5. Remove bay leaves and cinnamon stick from crock pot and discard. 6. Using a high powered blender or immersion blender, blend everything until a smooth sauce forms. 7. Transfer sauce back to slow cooker to keep warm. 8. Add 1 ½ to 2 cups of sauce to shredded beef and toss to coat. Tacos: 1. To one half of the tortilla, add cheese, then meat. 2. Fry 2-3 minutes over medium heat, then flip other side to make a half moon. 3. Add a small ladle of consume to the top of the tortilla. 4. Flip over, and fry 2-3 minutes more.

CarnivoreJT

72,129 görüntüleme • 3 yıl önce

I honestly didn’t have high hopes for these… but they ended up being one of my favorite recipes so far. 😂 If you’re getting tired of chicken, TRY THESE. 🧀 Chicken Fries • 2 cups cooked shredded chicken • 2 cups shredded cheddar cheese • 2 eggs • About 1 tsp salt (measure with your heart 😆) • Garlic powder • Onion powder (Season however YOU like!) Mix everything together, shape into fries on parchment paper, then: 🔥 Air Fryer: 400° for about 15 minutes 🔥 Oven: 400° for about 20 minutes They’re crispy on the outside, cheesy on the inside, and perfect dipped in ranch, cottage cheese, or your favorite low-carb sauce. Beef is getting expensive, so I’ve been looking for ways to make chicken taste like something I actually WANT to eat… and these absolutely delivered. Save this recipe because you’ll definitely make it again.

I honestly didn’t have high hopes for these… but they ended up being one of my favorite recipes so far. 😂 If you’re getting tired of chicken, TRY THESE. 🧀 Chicken Fries • 2 cups cooked shredded chicken • 2 cups shredded cheddar cheese • 2 eggs • About 1 tsp salt (measure with your heart 😆) • Garlic powder • Onion powder (Season however YOU like!) Mix everything together, shape into fries on parchment paper, then: 🔥 Air Fryer: 400° for about 15 minutes 🔥 Oven: 400° for about 20 minutes They’re crispy on the outside, cheesy on the inside, and perfect dipped in ranch, cottage cheese, or your favorite low-carb sauce. Beef is getting expensive, so I’ve been looking for ways to make chicken taste like something I actually WANT to eat… and these absolutely delivered. Save this recipe because you’ll definitely make it again.

Queen of Carni

21,326 görüntüleme • 2 ay önce

A few of my fellow carnivores recently did an egg week, and for good reason. Eggs are one of the most nutritionally complete foods you can eat. They’re filling, affordable, and incredibly versatile. Scrambled, fried, poached, boiled. Hot or cold. Crustless quiche. Starbucks-style egg bites or mini muffins. I like to make my omelets fat-forward by adding a couple of extra yolks. For more fat, I’ll add a little sour cream on top (full-fat Greek yogurt works too). And of course, melty cheese on the inside. You can add bacon, sausage, ground beef, ham, or chorizo if you want more protein. But even on its own, this meal is deeply satisfying. Cost: 5 eggs at about $0.16 each = $0.80 Cheese (about 1.5 oz) = roughly $0.50 Butter and sour cream = just pennies Total: around $1.30 for a full, fat-forward meal. So every time you hear “carnivore is too expensive” or you think “there’s no way I could do that” I’m here to tell you: you absolutely can.

A few of my fellow carnivores recently did an egg week, and for good reason. Eggs are one of the most nutritionally complete foods you can eat. They’re filling, affordable, and incredibly versatile. Scrambled, fried, poached, boiled. Hot or cold. Crustless quiche. Starbucks-style egg bites or mini muffins. I like to make my omelets fat-forward by adding a couple of extra yolks. For more fat, I’ll add a little sour cream on top (full-fat Greek yogurt works too). And of course, melty cheese on the inside. You can add bacon, sausage, ground beef, ham, or chorizo if you want more protein. But even on its own, this meal is deeply satisfying. Cost: 5 eggs at about $0.16 each = $0.80 Cheese (about 1.5 oz) = roughly $0.50 Butter and sour cream = just pennies Total: around $1.30 for a full, fat-forward meal. So every time you hear “carnivore is too expensive” or you think “there’s no way I could do that” I’m here to tell you: you absolutely can.

Queen of Carni

13,111 görüntüleme • 6 ay önce

Costco top-up haul, not a full grocery shop. Just a realistic snapshot of what I buy now, at this stage of my journey. They didn’t have the chuck roast I wanted, and the packs they did have were around $50, which was outside my budget. So I grabbed the beef stew meat instead, broke it down into 10 individual meal portions, and ended up with meals that come out to about $3.50 per serving. That’s how you make this sustainable without blowing your whole paycheck. I usually buy my ground beef at H-E-B because Costco rarely has the higher-fat blends I prefer, and I already have plenty in my freezer. Between this haul and what I already had at home, this was truly just a top-up. Cottage cheese and Greek yogurt are back in for me. I use Greek yogurt in place of sour cream a lot, and the actual sour cream I grabbed is mostly for Sam because that girl loves it. Big Tillamook cheese block because cheese works for me at this point. Two 24-packs of eggs because eggs are still undefeated. Important note for anyone early in their journey: If dairy doesn’t work for you yet, don’t buy it. Take the money I spent on cottage cheese and cheese and put it toward more meat, bacon, butter, or eggs instead. This is where I am right now, not a rule for everyone. For transparency: Dairy is not affecting my weight loss. I’m down to 198 this morning from 198.8, and everything is moving exactly how it should. This isn’t perfection. It’s flexibility, budgeting, and making it work long-term.

Costco top-up haul, not a full grocery shop. Just a realistic snapshot of what I buy now, at this stage of my journey. They didn’t have the chuck roast I wanted, and the packs they did have were around $50, which was outside my budget. So I grabbed the beef stew meat instead, broke it down into 10 individual meal portions, and ended up with meals that come out to about $3.50 per serving. That’s how you make this sustainable without blowing your whole paycheck. I usually buy my ground beef at H-E-B because Costco rarely has the higher-fat blends I prefer, and I already have plenty in my freezer. Between this haul and what I already had at home, this was truly just a top-up. Cottage cheese and Greek yogurt are back in for me. I use Greek yogurt in place of sour cream a lot, and the actual sour cream I grabbed is mostly for Sam because that girl loves it. Big Tillamook cheese block because cheese works for me at this point. Two 24-packs of eggs because eggs are still undefeated. Important note for anyone early in their journey: If dairy doesn’t work for you yet, don’t buy it. Take the money I spent on cottage cheese and cheese and put it toward more meat, bacon, butter, or eggs instead. This is where I am right now, not a rule for everyone. For transparency: Dairy is not affecting my weight loss. I’m down to 198 this morning from 198.8, and everything is moving exactly how it should. This isn’t perfection. It’s flexibility, budgeting, and making it work long-term.

Queen of Carni

38,073 görüntüleme • 7 ay önce

Potato Crust Quiche (Ham, Spinach & Cheese) Ingredients: 6 medium golden potatoes Avocado oil spray Salt 6 eggs 1/2 cup ricotta Heaping 1/2 cup shredded cheddar (plus extra for topping) 1/2 cup diced ham 1 large handful spinach, finely chopped Salt + pepper Fresh chives (for topping) Flaky salt (for finishing) Directions: Start by boiling your potatoes. I cut all 6 medium golden potatoes in half before placing them in the boiling water so they cook a little faster and the skins come off easier later. Boil until fork tender, then let them cool slightly. Once cooled, peel the skins right off (they should slide off easily). Spray a springform pan with avocado oil. Take your boiled potatoes and press them into the bottom and up the sides of the pan to form a crust. I use a cup to really press and shape it evenly. Spray the crust with a little more avocado oil and sprinkle salt over the base and sides. Bake at 425°F for 20-25 minutes to pre-bake the crust until lightly golden and starting to crisp. In a bowl, whisk together: 6 eggs ricotta cheddar diced ham chopped spinach salt + pepper Mix well, then pour into your pre-baked potato crust. Top with extra shredded cheese. Bake at 425°F for 40-45 minutes, or until fully set and no longer jiggly in the center. Let it cool slightly before removing from the springform pan. Finish with fresh chives + flaky salt. The crust comes out golden, crispy, and honestly better than regular quiche crust. 🎥 itskatiebien | IG

Potato Crust Quiche (Ham, Spinach & Cheese) Ingredients: 6 medium golden potatoes Avocado oil spray Salt 6 eggs 1/2 cup ricotta Heaping 1/2 cup shredded cheddar (plus extra for topping) 1/2 cup diced ham 1 large handful spinach, finely chopped Salt + pepper Fresh chives (for topping) Flaky salt (for finishing) Directions: Start by boiling your potatoes. I cut all 6 medium golden potatoes in half before placing them in the boiling water so they cook a little faster and the skins come off easier later. Boil until fork tender, then let them cool slightly. Once cooled, peel the skins right off (they should slide off easily). Spray a springform pan with avocado oil. Take your boiled potatoes and press them into the bottom and up the sides of the pan to form a crust. I use a cup to really press and shape it evenly. Spray the crust with a little more avocado oil and sprinkle salt over the base and sides. Bake at 425°F for 20-25 minutes to pre-bake the crust until lightly golden and starting to crisp. In a bowl, whisk together: 6 eggs ricotta cheddar diced ham chopped spinach salt + pepper Mix well, then pour into your pre-baked potato crust. Top with extra shredded cheese. Bake at 425°F for 40-45 minutes, or until fully set and no longer jiggly in the center. Let it cool slightly before removing from the springform pan. Finish with fresh chives + flaky salt. The crust comes out golden, crispy, and honestly better than regular quiche crust. 🎥 itskatiebien | IG

𝕏 Cuisines

55,376 görüntüleme • 1 ay önce

These egg bites are a total game-changer for anyone who needs a delicious, high-protein breakfast that doesn’t take all morning to make. The secret? A crispy smashed potato base that gives you that perfect "hash brown" crunch in every bite. Whether you’re meal prepping for the week or looking for a quick on-the-go snack, these are a 10/10. The "Gas or Trash" Breakdown: Base: Mini boiled potatoes, smashed and baked at 425°F until crispy. Protein Mix: 4 whole eggs + 200g egg whites + 1 cup cottage cheese (blended for that silky-smooth texture!). Toppings: Turkey bacon, bell peppers, Italian seasoning, fat-free mozzarella, and green onions. They’re creamy, crispy, and packed with everything you need to fuel your day. Pro-Tip: Blending the cottage cheese with the eggs is the ultimate hack for that Starbucks-style velvety finish without the extra calories! Would you try these? Drop a 🥔 if you’re a potato lover or a 🍳 if you’re all about the egg bites!

These egg bites are a total game-changer for anyone who needs a delicious, high-protein breakfast that doesn’t take all morning to make. The secret? A crispy smashed potato base that gives you that perfect "hash brown" crunch in every bite. Whether you’re meal prepping for the week or looking for a quick on-the-go snack, these are a 10/10. The "Gas or Trash" Breakdown: Base: Mini boiled potatoes, smashed and baked at 425°F until crispy. Protein Mix: 4 whole eggs + 200g egg whites + 1 cup cottage cheese (blended for that silky-smooth texture!). Toppings: Turkey bacon, bell peppers, Italian seasoning, fat-free mozzarella, and green onions. They’re creamy, crispy, and packed with everything you need to fuel your day. Pro-Tip: Blending the cottage cheese with the eggs is the ultimate hack for that Starbucks-style velvety finish without the extra calories! Would you try these? Drop a 🥔 if you’re a potato lover or a 🍳 if you’re all about the egg bites!

The_Hemp_Hottie🌿🔥

77,132 görüntüleme • 4 ay önce

I don't even know what Yorkshire pudding is supposed to taste like but I made this carnivore version and it turned out uniquely amazing. Something about how the tallow browns the crust gives it a taste that is indescribably delicious. Carnivore Yorkshire Pudding: Batter: Mix 2 eggs 1/2 cup butter powder 1/2 cup heavy cream Leave in fridge overnight Bake muffin pan with a tsp of tallow in 7 bays at 425° for about 12 minutes or until wisps of smoke start to appear. Fill each muffin bay halfway and bake 14-16 minutes. Try not to peak since this may deflate your pudding. Each pudding is about .5 g carbs. Drizzled with maple syrup may be dangerous so do so only if you have mastered your hormones!

I don't even know what Yorkshire pudding is supposed to taste like but I made this carnivore version and it turned out uniquely amazing. Something about how the tallow browns the crust gives it a taste that is indescribably delicious. Carnivore Yorkshire Pudding: Batter: Mix 2 eggs 1/2 cup butter powder 1/2 cup heavy cream Leave in fridge overnight Bake muffin pan with a tsp of tallow in 7 bays at 425° for about 12 minutes or until wisps of smoke start to appear. Fill each muffin bay halfway and bake 14-16 minutes. Try not to peak since this may deflate your pudding. Each pudding is about .5 g carbs. Drizzled with maple syrup may be dangerous so do so only if you have mastered your hormones!

Cary Kelly

32,421 görüntüleme • 9 ay önce

Craving French Onion Soup? Watch till the end for the cheese pull and get full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

Craving French Onion Soup? Watch till the end for the cheese pull and get full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

Geoffrey Zakarian

57,826 görüntüleme • 5 ay önce

Need a quick party appetizer? Check out these Ham and Cheese Sliders! 🔥 Ingredients 1 tbsp Dan-O’s Italian-O Seasoning 3 tbsp Dan-O’s Outlaw Sweet & Tangy Seasoning, 1 package King’s Hawaiian sweet rolls 1 lb ham 8 oz Swiss cheese, sliced 5 tbsp butter, melted 3 tbsp honey 1 scoop jarred garlic Directions 1. Slice the Rolls Keep the sweet rolls in the container so they are easier to cut. Slice the rolls in half horizontally. Place the bottom half in a baking dish. 2. Build the Sliders Trim the fat from the ham. Layer the ham over the bottom half of the rolls. Add the Swiss cheese on top. Place the top half of the rolls over the cheese. 3. Make the Glaze Melt the butter in the microwave. Stir in the honey, jarred garlic, Dan-O’s Italian-O Seasoning, and Dan-O’s Outlaw Sweet & Tangy Seasoning. Mix until combined. 4. Glaze the Rolls Brush the butter mixture over the tops and sides of the rolls. 5. Bake Cover with foil. Bake at 350°F for 15 minutes. Remove the foil and bake for 10 minutes more, until the tops are golden and the cheese is melted. 6. Slice and Serve Slice into sliders. Remove from the baking dish and Yum Yum Get Ya Sum!

Need a quick party appetizer? Check out these Ham and Cheese Sliders! 🔥 Ingredients 1 tbsp Dan-O’s Italian-O Seasoning 3 tbsp Dan-O’s Outlaw Sweet & Tangy Seasoning, 1 package King’s Hawaiian sweet rolls 1 lb ham 8 oz Swiss cheese, sliced 5 tbsp butter, melted 3 tbsp honey 1 scoop jarred garlic Directions 1. Slice the Rolls Keep the sweet rolls in the container so they are easier to cut. Slice the rolls in half horizontally. Place the bottom half in a baking dish. 2. Build the Sliders Trim the fat from the ham. Layer the ham over the bottom half of the rolls. Add the Swiss cheese on top. Place the top half of the rolls over the cheese. 3. Make the Glaze Melt the butter in the microwave. Stir in the honey, jarred garlic, Dan-O’s Italian-O Seasoning, and Dan-O’s Outlaw Sweet & Tangy Seasoning. Mix until combined. 4. Glaze the Rolls Brush the butter mixture over the tops and sides of the rolls. 5. Bake Cover with foil. Bake at 350°F for 15 minutes. Remove the foil and bake for 10 minutes more, until the tops are golden and the cheese is melted. 6. Slice and Serve Slice into sliders. Remove from the baking dish and Yum Yum Get Ya Sum!

Dan-O’s Seasoning

12,236 görüntüleme • 4 ay önce

Chicken Ceasar Sliders 1 Package King’s Hawaiian Slider Buns 4-5 thin sliced chicken breasts 2 eggs 1 cup breadcrumbs 1/4 cup milk 1 cup flour 2-3 cups Romaine lettuce 1/2 cup ranch 1/4 cup shredded Parmesan cheese Salt and pepper to taste 3/4 cup shredded Parmesan cheese set aside for topping at end *enough high heat oil to cover the bottom of your pan Place flour and bread crumbs in seperate containers for breading, in 3rd bowl mix eggs and milk to make egg wash Take chicken and coat with flour on everyside, place in egg wash and coat entirely. Press while soaking into the breadcrumbs so chicken has a thick coating Let chicken rest on plate for 5-10 mins or overnight in the fridge so batter sets Heat up oil in your pan to fry, laying chicken away from you cook til 165 internal and golden brown on both sides Place on papertown to drain excess oil In large bowl add lettuce, ranch, and Parmesan cheese and mix, you can do this step whenever just keep it in the fridge til you’re ready to use it Placing your slider buns down on your cutting board and removing the top buns. Place chicken evenly on bottom buns then top with salad mixture, sprinkle on desired amount of additional cheese and salt and pepper to taste Add top bun and slice to serve!

Chicken Ceasar Sliders 1 Package King’s Hawaiian Slider Buns 4-5 thin sliced chicken breasts 2 eggs 1 cup breadcrumbs 1/4 cup milk 1 cup flour 2-3 cups Romaine lettuce 1/2 cup ranch 1/4 cup shredded Parmesan cheese Salt and pepper to taste 3/4 cup shredded Parmesan cheese set aside for topping at end *enough high heat oil to cover the bottom of your pan Place flour and bread crumbs in seperate containers for breading, in 3rd bowl mix eggs and milk to make egg wash Take chicken and coat with flour on everyside, place in egg wash and coat entirely. Press while soaking into the breadcrumbs so chicken has a thick coating Let chicken rest on plate for 5-10 mins or overnight in the fridge so batter sets Heat up oil in your pan to fry, laying chicken away from you cook til 165 internal and golden brown on both sides Place on papertown to drain excess oil In large bowl add lettuce, ranch, and Parmesan cheese and mix, you can do this step whenever just keep it in the fridge til you’re ready to use it Placing your slider buns down on your cutting board and removing the top buns. Place chicken evenly on bottom buns then top with salad mixture, sprinkle on desired amount of additional cheese and salt and pepper to taste Add top bun and slice to serve!

Justin Holmes

34,650 görüntüleme • 1 yıl önce

This is Gastrin, a Bronze Age Cretan (Minoan) dessert that the Turks discovered thousands of years later, stuck a few thinner layers of pastry in between, called baklava, and then unashamedly claimed as their own invention. Gastrin dates back to the Minoan Period, making it at the very least 3,500 years old, and is considered the ancestor of baklava for obvious reasons. To this very day, it is still prepared in Crete for holidays, festivals, or as a specialty dessert. Want to make your own Gastrin? This is how: Ingredients: 1 packet of pastry 180g Butter, melted For the filling: 300 grams roughly ground hazelnuts 300 grams roasted and coarsely ground almonds 300 grams coarsely ground walnuts 100 grams of poppy seeds 100 grams roasted sesame seeds 1/2 teaspoon pepper 1/2 cup honey For the syrup: 1/4 cup petimezi (grape molasses) 1/2 cup water 1 cup honey 2 tbsps lemon juice 1) Combine all the ground nuts, poppy seeds, sesame seeds, pepper, and honey. Mix well until it holds together slightly. Divide into two equal portions. 2) Preheat oven to 180°C / 350°F (moderate heat). 3) Oil or butter a baking pan. Place the first dough sheetin the pan. Spread half the filling evenly. Add the second sheet and the remaining filling. Top with the third sheet. 4) Brush the top with melted butter. Sprinkle with sesame seeds if you want. 5) Score into diamond or square shapes with a sharp knife (do not cut all the way through yet). 6) Bake for 30–45 minutes until golden brown. 7) While baking, combine water, honey, petimezi, and lemon juice in a saucepan. Bring to a boil, then simmer 5–10 minutes until slightly thickened. Let it cool slightly. 8) When the gastrin comes out of the oven, let it cool for 5–10 minutes, then pour the warm syrup evenly over the hot pastry. It will sizzle and soak in. Allow it to fully absorb (ideally for a few hours or overnight) before serving.

This is Gastrin, a Bronze Age Cretan (Minoan) dessert that the Turks discovered thousands of years later, stuck a few thinner layers of pastry in between, called baklava, and then unashamedly claimed as their own invention. Gastrin dates back to the Minoan Period, making it at the very least 3,500 years old, and is considered the ancestor of baklava for obvious reasons. To this very day, it is still prepared in Crete for holidays, festivals, or as a specialty dessert. Want to make your own Gastrin? This is how: Ingredients: 1 packet of pastry 180g Butter, melted For the filling: 300 grams roughly ground hazelnuts 300 grams roasted and coarsely ground almonds 300 grams coarsely ground walnuts 100 grams of poppy seeds 100 grams roasted sesame seeds 1/2 teaspoon pepper 1/2 cup honey For the syrup: 1/4 cup petimezi (grape molasses) 1/2 cup water 1 cup honey 2 tbsps lemon juice 1) Combine all the ground nuts, poppy seeds, sesame seeds, pepper, and honey. Mix well until it holds together slightly. Divide into two equal portions. 2) Preheat oven to 180°C / 350°F (moderate heat). 3) Oil or butter a baking pan. Place the first dough sheetin the pan. Spread half the filling evenly. Add the second sheet and the remaining filling. Top with the third sheet. 4) Brush the top with melted butter. Sprinkle with sesame seeds if you want. 5) Score into diamond or square shapes with a sharp knife (do not cut all the way through yet). 6) Bake for 30–45 minutes until golden brown. 7) While baking, combine water, honey, petimezi, and lemon juice in a saucepan. Bring to a boil, then simmer 5–10 minutes until slightly thickened. Let it cool slightly. 8) When the gastrin comes out of the oven, let it cool for 5–10 minutes, then pour the warm syrup evenly over the hot pastry. It will sizzle and soak in. Allow it to fully absorb (ideally for a few hours or overnight) before serving.

Paul Antonopoulos

45,435 görüntüleme • 1 ay önce