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💥EGGPLANT BREADWICH This is another lowcarb bread hack thats ACTUALLY good and one of my favorites. Makes two servings at 350 calories, 20g protein, and you can add chicken or steak to make the protein more substantial. But honestly, it was just as good without any of those -...

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Shredhappens

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41,038 Aufrufe • vor 21 Tagen •via X (Twitter)

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HIGH PROTEIN SALMON ROLL This is one of those light meals that’ll keep you full satiated, and perfect for lunch, dinner, or even a snack. Its got a mix of crunchy, creamy, and the flavors come together really well. Full recipe below! Here is how to make it: 1.Thinly slice a large English cucumber using a peeler. 2.Lay your cucumber slices out on parchment paper, slightly overlapping each other by about 1/3 inch. Gently pat down the excess moisture on with a paper or kitchen towel. make the high protein base. I mixed together 2 tbsp whipped cream cheese with 3 tablespoons of a thick greek yogurt, a small pinch of salt, and a squeeze of lemon juice. 4.Spread the mixture across the entire base of the cucumber using a spoon. 5.Add smoked salmon slices on top, everything but the bagel seasoning, and top with 3-4 avocado slices, thinly sliced red onion, super finely chopped dill + chives, some capers, and anything else you like. 6.Roll it up tight—start from the bottom, fold over the toppings, and continue to roll carefully, pressing down gently to pack the contents nice and tight. 7.Slice the roll with a sharp knife, then top with everything bagel seasoning and eat as is, or dunk into some soy sauce, sriracha mayo, or any sauce you prefer. If you make it, be sure to let me know on SHREDHAPPENS ENJOY! . . . . . #lowcarbrecipes #lowcarbrecipes #keto #ketorecipes #healthyrecipes #goodmoodfood #whatsonmyplate
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HIGH PROTEIN SALMON ROLL This is one of those light meals that’ll keep you full satiated, and perfect for lunch, dinner, or even a snack. Its got a mix of crunchy, creamy, and the flavors come together really well. Full recipe below! Here is how to make it: 1.Thinly slice a large English cucumber using a peeler. 2.Lay your cucumber slices out on parchment paper, slightly overlapping each other by about 1/3 inch. Gently pat down the excess moisture on with a paper or kitchen towel. make the high protein base. I mixed together 2 tbsp whipped cream cheese with 3 tablespoons of a thick greek yogurt, a small pinch of salt, and a squeeze of lemon juice. 4.Spread the mixture across the entire base of the cucumber using a spoon. 5.Add smoked salmon slices on top, everything but the bagel seasoning, and top with 3-4 avocado slices, thinly sliced red onion, super finely chopped dill + chives, some capers, and anything else you like. 6.Roll it up tight—start from the bottom, fold over the toppings, and continue to roll carefully, pressing down gently to pack the contents nice and tight. 7.Slice the roll with a sharp knife, then top with everything bagel seasoning and eat as is, or dunk into some soy sauce, sriracha mayo, or any sauce you prefer. If you make it, be sure to let me know on SHREDHAPPENS ENJOY! . . . . . #lowcarbrecipes #lowcarbrecipes #keto #ketorecipes #healthyrecipes #goodmoodfood #whatsonmyplate

Shredhappens

20,249 Aufrufe • vor 26 Tagen

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
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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

116,682 Aufrufe • vor 23 Tagen

EASY high protein chicken salad that just works. This has lots of Mediterranean food flavors, plus 134g protein in total. Divide this into 3 super filling servings, to get 44g protein for just 370 calories. This combination is so delicious, so refreshing, with lots of Mediterranean flavors. I added a touch of pickle juice to the dressing for a flavor kick - it brings everything together, and it adds such a nice touch. I’ve lost over 150 eating high-protein, lowcarb meals like this. Scoop it with some lowcarb crackers, stuff it into lettuce cups, pile it into wraps, or if you’re not lowcarb some toasted sourdough & avocado. Here’s how I made it: 1️⃣ Add 3 cups pulled or diced cooked chicken to a salad bowl. Add 4-5oz of finely chopped arugula or baby kale, 3 finely diced Persian cucumbers, 3 finely diced celery stalks, 1/2 small diced red onion, 3 thinly sliced scallions, and lots of fresh mint (about 4-5 tbsp). 2️⃣ In a separate jar, mix 1/2 cup plain Greek yogurt, 2.5 tbsp mayo, 1.5 tsp Dijon mustard, 3 tbsp pickle juice, 1/4 tsp garlic powder, 1/2 tsp salt, 1/2 tsp freshly cracked black pepper, and 1 tsp olive oil. Shake until smooth. Taste and adjust salt if needed. 3️⃣ Pour the dressing over the salad, then toss gentlym taste and adjust however way you want. 4️⃣ You can add some more fresh mint on top before serving, or some crushed up walnuts, pistachios or pine nuts. If you make it, be sure to let me know on SHREDHAPPENS 🔥 I share easy high protein recipes, lowcarb meals, and lots of Mediterranean food, so check it out! ENJOY! #lowcarb #lowcarbrecipes #chickensalad #healthyrecipes #mediterraneanfood
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EASY high protein chicken salad that just works. This has lots of Mediterranean food flavors, plus 134g protein in total. Divide this into 3 super filling servings, to get 44g protein for just 370 calories. This combination is so delicious, so refreshing, with lots of Mediterranean flavors. I added a touch of pickle juice to the dressing for a flavor kick - it brings everything together, and it adds such a nice touch. I’ve lost over 150 eating high-protein, lowcarb meals like this. Scoop it with some lowcarb crackers, stuff it into lettuce cups, pile it into wraps, or if you’re not lowcarb some toasted sourdough & avocado. Here’s how I made it: 1️⃣ Add 3 cups pulled or diced cooked chicken to a salad bowl. Add 4-5oz of finely chopped arugula or baby kale, 3 finely diced Persian cucumbers, 3 finely diced celery stalks, 1/2 small diced red onion, 3 thinly sliced scallions, and lots of fresh mint (about 4-5 tbsp). 2️⃣ In a separate jar, mix 1/2 cup plain Greek yogurt, 2.5 tbsp mayo, 1.5 tsp Dijon mustard, 3 tbsp pickle juice, 1/4 tsp garlic powder, 1/2 tsp salt, 1/2 tsp freshly cracked black pepper, and 1 tsp olive oil. Shake until smooth. Taste and adjust salt if needed. 3️⃣ Pour the dressing over the salad, then toss gentlym taste and adjust however way you want. 4️⃣ You can add some more fresh mint on top before serving, or some crushed up walnuts, pistachios or pine nuts. If you make it, be sure to let me know on SHREDHAPPENS 🔥 I share easy high protein recipes, lowcarb meals, and lots of Mediterranean food, so check it out! ENJOY! #lowcarb #lowcarbrecipes #chickensalad #healthyrecipes #mediterraneanfood

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18,885 Aufrufe • vor 10 Tagen

If you want easy healthy lunch ideas, here is a high protein cucumber tuna salad that takes 5 mins, and tastes so good. Comes out to 550 calories and 94 grams of protein, 6 net carbs for the whole thing, divide into two for 2 huge servings at 275 calories and 47g protein per serving If you forgot to meal prep and you want something healthy, filling, and packed with protein in no time, you’ve got to give this cucumber tuna salad a try. It’s as easy as it gets, and so good. You can also use leftover rotisserie chicken here if you prefer. Here is how I made it: 1.Thinly slice 5-6 Persian cucumbers for a little crunch and lots of volume. Add it to a large bowl or serving dish. 2.Add 2 cans of drained tuna to the bowl. can aadd any veggies you like here, just make sure they are finely diced so you get a bit of everything in each bite. I added 1/3 cup finely diced pickles (you can also use capers), 2 finely diced green onions or scallions, 1/4 small red onion finely diced, and a large handful of finely diced cilantro or parsley. 4.Finally, let’s dress it up. I added 4 tablespoons of greek yogurt, 1.5 tbsp of mayo, 1 tbsp dijon mustard, a couple generous pinches of salt and pepper and the juice of 1/2 small lemon. Toss it up, and enjoy on its own, as is, or scooped over some bell peppers like I did. If you make this, be sure to let me know on SHREDHAPPENS ENJOY! . . . . #highprotein #lowcarb #healthyrecipes #keto #lowcarbrecipes
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If you want easy healthy lunch ideas, here is a high protein cucumber tuna salad that takes 5 mins, and tastes so good. Comes out to 550 calories and 94 grams of protein, 6 net carbs for the whole thing, divide into two for 2 huge servings at 275 calories and 47g protein per serving If you forgot to meal prep and you want something healthy, filling, and packed with protein in no time, you’ve got to give this cucumber tuna salad a try. It’s as easy as it gets, and so good. You can also use leftover rotisserie chicken here if you prefer. Here is how I made it: 1.Thinly slice 5-6 Persian cucumbers for a little crunch and lots of volume. Add it to a large bowl or serving dish. 2.Add 2 cans of drained tuna to the bowl. can aadd any veggies you like here, just make sure they are finely diced so you get a bit of everything in each bite. I added 1/3 cup finely diced pickles (you can also use capers), 2 finely diced green onions or scallions, 1/4 small red onion finely diced, and a large handful of finely diced cilantro or parsley. 4.Finally, let’s dress it up. I added 4 tablespoons of greek yogurt, 1.5 tbsp of mayo, 1 tbsp dijon mustard, a couple generous pinches of salt and pepper and the juice of 1/2 small lemon. Toss it up, and enjoy on its own, as is, or scooped over some bell peppers like I did. If you make this, be sure to let me know on SHREDHAPPENS ENJOY! . . . . #highprotein #lowcarb #healthyrecipes #keto #lowcarbrecipes

Shredhappens

22,551 Aufrufe • vor 13 Tagen

PROTEIN STEAK WRAPS (AND FLATBREADS MADE WITH YOGURT!) Makes 4: 460 CALS, 40G PROTEIN each If you told 350lb version of me that I could eat food like this, feel good AND lose weight, I honestly wouldn’t have believed you. Ive lost over 150lbs eating incredibly tasty healthy recipes like this. It’s delicious, brings on the protein, and keeps me insanely full. If you’re watching carbs, you can sub in lupin flour for half of the flour to reduce carbs and get even more protein. Protein Flatbreads: 2/3 cup gluten free all purpose flour (or regular purpose flour) 2/3 cup Greek yogurt 1/2 tsp baking powder A couple generous pinches salt Optional topping: Olive oil + Everything Bagel Seasoning Steak: 1.25lb skirt steak 1 tsp olive oil 1/2 tbsp paprika 1/2 tbsp garlic powder 1/2 tbsp oregano Salt & pepper Yogurt spread: 1 cup Greek yogurt 1 minced garlic clove 3–4 tbsp finely chopped dill Juice of half a lemon Pinch of salt & pepper Onion salad: 1 small red onion thinly sliced 4 tbsp fresh parsley, finely chopped Juice of 1/2 lemon 1 tbsp sumac Salt 1.Season steak - drizzle with olive oil, add the spices above, mix well, then airfry at 400F for 10 mins. Remove & let rest before slicing. 2.For the flatbreads, mix flour, yogurt, baking powder, and salt until you have a nice dough. Divide into 4 equal pieces. Lay out parchment paper on a sheet pan, spray your hands & parchment paper with oil, and press each portion out into thin flatbreads. Create little spots with your fingers, and spray or brush lightly with oil, sprinkle with everything bagel, and pop in the oven at 375F for 18-20 mins (time varies by oven). Remove and let cool slightly, then cover with a towel so they stay soft. 3.Make the yogurt spread and the onion salad with the ingredients above. 4.Then just assemble! Spread yogurt sauce, add roasted red pepper slices, 5oz steak, a large handful of the onion salad, and finish with extra parsley + sumac & enjoy. If you make it, let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #healthyfoodshare #goodmoodfood #mediterraneanfood #highprotein
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PROTEIN STEAK WRAPS (AND FLATBREADS MADE WITH YOGURT!) Makes 4: 460 CALS, 40G PROTEIN each If you told 350lb version of me that I could eat food like this, feel good AND lose weight, I honestly wouldn’t have believed you. Ive lost over 150lbs eating incredibly tasty healthy recipes like this. It’s delicious, brings on the protein, and keeps me insanely full. If you’re watching carbs, you can sub in lupin flour for half of the flour to reduce carbs and get even more protein. Protein Flatbreads: 2/3 cup gluten free all purpose flour (or regular purpose flour) 2/3 cup Greek yogurt 1/2 tsp baking powder A couple generous pinches salt Optional topping: Olive oil + Everything Bagel Seasoning Steak: 1.25lb skirt steak 1 tsp olive oil 1/2 tbsp paprika 1/2 tbsp garlic powder 1/2 tbsp oregano Salt & pepper Yogurt spread: 1 cup Greek yogurt 1 minced garlic clove 3–4 tbsp finely chopped dill Juice of half a lemon Pinch of salt & pepper Onion salad: 1 small red onion thinly sliced 4 tbsp fresh parsley, finely chopped Juice of 1/2 lemon 1 tbsp sumac Salt 1.Season steak - drizzle with olive oil, add the spices above, mix well, then airfry at 400F for 10 mins. Remove & let rest before slicing. 2.For the flatbreads, mix flour, yogurt, baking powder, and salt until you have a nice dough. Divide into 4 equal pieces. Lay out parchment paper on a sheet pan, spray your hands & parchment paper with oil, and press each portion out into thin flatbreads. Create little spots with your fingers, and spray or brush lightly with oil, sprinkle with everything bagel, and pop in the oven at 375F for 18-20 mins (time varies by oven). Remove and let cool slightly, then cover with a towel so they stay soft. 3.Make the yogurt spread and the onion salad with the ingredients above. 4.Then just assemble! Spread yogurt sauce, add roasted red pepper slices, 5oz steak, a large handful of the onion salad, and finish with extra parsley + sumac & enjoy. If you make it, let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #healthyfoodshare #goodmoodfood #mediterraneanfood #highprotein

Shredhappens

43,262 Aufrufe • vor 22 Tagen

Next time you want a high-protein, low-carb lunch that actually feels like a meal, try these Chicken Salad Cucumber Rolls. They’re fresh, filling, and super easy to throw together. The cucumber replaces the wrap or bread, and the chicken salad is packed with flavor thanks to the cilantro, lime, and creamy high-protein dressing. Full Recipe: 1 lb cooked shredded chicken (rotisserie works great) ½ red onion, finely diced and soaked in water for 10 minutes, then drained Handful of fresh cilantro, chopped 1 avocado, cubed Dressing: 5 tbsp cottage cheese 3 tbsp mayo 1 tbsp onion powder Juice of 3 limes Handful of cilantro Salt & pepper to taste Blend the dressing ingredients, toss everything together, then roll it up in thinly sliced cucumber. That’s it! Would you try this, or do you have a favorite high-protein lunch you make on repeat?
0:45

Next time you want a high-protein, low-carb lunch that actually feels like a meal, try these Chicken Salad Cucumber Rolls. They’re fresh, filling, and super easy to throw together. The cucumber replaces the wrap or bread, and the chicken salad is packed with flavor thanks to the cilantro, lime, and creamy high-protein dressing. Full Recipe: 1 lb cooked shredded chicken (rotisserie works great) ½ red onion, finely diced and soaked in water for 10 minutes, then drained Handful of fresh cilantro, chopped 1 avocado, cubed Dressing: 5 tbsp cottage cheese 3 tbsp mayo 1 tbsp onion powder Juice of 3 limes Handful of cilantro Salt & pepper to taste Blend the dressing ingredients, toss everything together, then roll it up in thinly sliced cucumber. That’s it! Would you try this, or do you have a favorite high-protein lunch you make on repeat?

End3of6Days9 (Helen) 🇺🇸

66,576 Aufrufe • vor 24 Tagen

🥒 Chile Lime Cucumber Avocado Salad This one smacks in all the right ways: crispy, creamy, herby, salty, crunchy—all the textures, all the flavor. Its so easy, and so good! If you’re tired of boring salads, this is my go-to when I want something refreshing but bold. Pairs well with grilled chicken, shrimp, steak, or just eaten straight from the bowl. Here’s how I made it: 1.Start by cutting 4–5 Persian cucumbers (or 3 Japanese cucumbers) into half moons, coins, or sticks. Whatever shape you like, just don’t make them too thick -you want them to soak up all the flavor. 2.Add the cucumbers to a bowl or jar. 3.Add 1 cubed avocado, 1 finely diced large shallot (or 1/3 red onion), a large handful of finely chopped cilantro. 4.Add 2 tablespoons of roasted pistachios for some crunch and flavor. 5.Finally, top it all off with 1 oz crumbled feta, the zest and juice of 1 large juicy lime, 1 tbsp olive oil, a generous pinch of salt, and ½ to 1 tbsp chile lime seasoning. 6.Close the lid and give it a good shake, or just toss it gently in the bowl. 7.Finish with more feta and finely chopped cilantro on top. Again, this would be great with a protein of your choice, or even as is. If you make this, be sure to let me know what you think! ENJOY! . . . #lowcarb #saladrecipe #cucumbersalad #chilelime #healthyrecipes #goodmoodfood #shredhappens #summerrecipes #avocadosalad
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🥒 Chile Lime Cucumber Avocado Salad This one smacks in all the right ways: crispy, creamy, herby, salty, crunchy—all the textures, all the flavor. Its so easy, and so good! If you’re tired of boring salads, this is my go-to when I want something refreshing but bold. Pairs well with grilled chicken, shrimp, steak, or just eaten straight from the bowl. Here’s how I made it: 1.Start by cutting 4–5 Persian cucumbers (or 3 Japanese cucumbers) into half moons, coins, or sticks. Whatever shape you like, just don’t make them too thick -you want them to soak up all the flavor. 2.Add the cucumbers to a bowl or jar. 3.Add 1 cubed avocado, 1 finely diced large shallot (or 1/3 red onion), a large handful of finely chopped cilantro. 4.Add 2 tablespoons of roasted pistachios for some crunch and flavor. 5.Finally, top it all off with 1 oz crumbled feta, the zest and juice of 1 large juicy lime, 1 tbsp olive oil, a generous pinch of salt, and ½ to 1 tbsp chile lime seasoning. 6.Close the lid and give it a good shake, or just toss it gently in the bowl. 7.Finish with more feta and finely chopped cilantro on top. Again, this would be great with a protein of your choice, or even as is. If you make this, be sure to let me know what you think! ENJOY! . . . #lowcarb #saladrecipe #cucumbersalad #chilelime #healthyrecipes #goodmoodfood #shredhappens #summerrecipes #avocadosalad

Shredhappens

53,884 Aufrufe • vor 25 Tagen

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. 🥓
3:31

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

18,593 Aufrufe • vor 4 Monaten

Forget everything you know about normal burgers. We just built a mega-stacked, cheese-crusted masterpiece that is rewriting the rulebook. ​This is how you can recreate the magic: ​The Perfect Bacon: To get that flawless, uniform crunch, ditch the frying pan. Lay your bacon flat on a parchment-lined baking sheet and cook it in the oven at 400°F (200°C) for about 15–20 minutes. It renders perfectly, stays completely flat, and delivers the ultimate crispy texture. ​The Cheese Trough: Melt a long strip of mixed cheddar and Swiss directly on your griddle. Press your toasted buns right into it, then suspend the whole thing over glasses to cool into a hardened, crunchy cheese canoe. ​The Build: Load up your juicy, smashed beef patties with extra melted cheddar and your oven-crisped bacon. Drop them onto the bottom buns, flip your cheese-and-french-fry trough over the top, and smother everything in hot cheese sauce and pickled jalapenos. ​This isn’t just dinner; it’s an absolute sensory overload. Every bite is a chaotic symphony of textures—from the pillowy soft, butter-toasted buns to the shatteringly crisp crunch of the oven-baked bacon. The sharp, smoky rich flavor of the beef pairs perfectly with the tangy punch of pickled jalapeños and the smooth, velvety avalanche of warm cheese sauce. It is decadent, messy, and unashamedly indulgent. ​Perfect Liquid Pairings ​The Brew: A cold, crisp American Pale Ale (APA) or an IPA. The bright hops and clean carbonation cut through the intense richness of the cheese and beef like a charm. ​The Soft Option: A classic, ice-cold Craft Root Beer. The sweet, herbal complexity complements the smoky, savory bacon beautifully. ​Close your eyes and just picture it: a warm avalanche of gooey cheese cascading over a mountain of golden, crispy fries, sitting on top of the juiciest bacon double cheeseburger you've ever seen. You can already hear that perfect crunch, can’t you? You know you want a bite. Stop fighting it and go treat yourself.
3:00

Forget everything you know about normal burgers. We just built a mega-stacked, cheese-crusted masterpiece that is rewriting the rulebook. ​This is how you can recreate the magic: ​The Perfect Bacon: To get that flawless, uniform crunch, ditch the frying pan. Lay your bacon flat on a parchment-lined baking sheet and cook it in the oven at 400°F (200°C) for about 15–20 minutes. It renders perfectly, stays completely flat, and delivers the ultimate crispy texture. ​The Cheese Trough: Melt a long strip of mixed cheddar and Swiss directly on your griddle. Press your toasted buns right into it, then suspend the whole thing over glasses to cool into a hardened, crunchy cheese canoe. ​The Build: Load up your juicy, smashed beef patties with extra melted cheddar and your oven-crisped bacon. Drop them onto the bottom buns, flip your cheese-and-french-fry trough over the top, and smother everything in hot cheese sauce and pickled jalapenos. ​This isn’t just dinner; it’s an absolute sensory overload. Every bite is a chaotic symphony of textures—from the pillowy soft, butter-toasted buns to the shatteringly crisp crunch of the oven-baked bacon. The sharp, smoky rich flavor of the beef pairs perfectly with the tangy punch of pickled jalapeños and the smooth, velvety avalanche of warm cheese sauce. It is decadent, messy, and unashamedly indulgent. ​Perfect Liquid Pairings ​The Brew: A cold, crisp American Pale Ale (APA) or an IPA. The bright hops and clean carbonation cut through the intense richness of the cheese and beef like a charm. ​The Soft Option: A classic, ice-cold Craft Root Beer. The sweet, herbal complexity complements the smoky, savory bacon beautifully. ​Close your eyes and just picture it: a warm avalanche of gooey cheese cascading over a mountain of golden, crispy fries, sitting on top of the juiciest bacon double cheeseburger you've ever seen. You can already hear that perfect crunch, can’t you? You know you want a bite. Stop fighting it and go treat yourself.

✨️Serenitee♡Sam✨️

106,646 Aufrufe • vor 1 Monat

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.
1:29

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

57,586 Aufrufe • vor 3 Monaten

Keeping warm with this French Onion Soup! 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.
1:29

Keeping warm with this French Onion Soup! 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

126,066 Aufrufe • vor 6 Monaten

If you’ve never had a TRUE Chicago Italian Beef, you are genuinely missing out on one of the greatest culinary experiences on the planet. Here is another legendary dish from Chi-town you need in your life. ​This isn't just a sandwich. It’s a messy, beautiful, old-school masterpiece born in the 1930s. A real Chicago Italian beef is thinly shaved, perfectly seasoned roast beef simmered in its own rich, savory "gravy" (au jus), piled high into a dense, crusty French roll. ​The taste? Pure, unadulterated comfort. It’s savory, garlicky, herby, and incredibly juicy. ​How to make it hit different at home: ​The Beef: Roast a top sirloin or chuck with garlic, oregano, basil, and beef broth. ​The Shave: Slice it paper-thin (crucial!). Let it swim back in that warm, seasoned gravy. ​The Build: Pile it high into a sturdy Italian roll that can handle the moisture. ​The Golden Rules of Eating It: ​The Dip: You don't just eat it dry. You ask for it juicy, dipped, or soaked. You literally submerge the entire sandwich into the gravy pot before eating. Yes, it’s a two-handed, lean-forward affair. ​The Toppings: You must add spicy, crunchy Giardiniera (pickled veggies and chilies in oil) for that perfect acidic kick. ​The Upgrade: Want to take it to heaven? Melt a blanket of fresh mozzarella cheese over the top (Chicagoans call this a "cheesy beef"). ​One bite and you’ll realize store-bought lunch meat could never. Homemade just hits different. ​ ​Are you team Sweet Peppers or team Spicy Giardiniera? And do you dip your sandwich, or do you want it drowning? Let me know below!
3:28

If you’ve never had a TRUE Chicago Italian Beef, you are genuinely missing out on one of the greatest culinary experiences on the planet. Here is another legendary dish from Chi-town you need in your life. ​This isn't just a sandwich. It’s a messy, beautiful, old-school masterpiece born in the 1930s. A real Chicago Italian beef is thinly shaved, perfectly seasoned roast beef simmered in its own rich, savory "gravy" (au jus), piled high into a dense, crusty French roll. ​The taste? Pure, unadulterated comfort. It’s savory, garlicky, herby, and incredibly juicy. ​How to make it hit different at home: ​The Beef: Roast a top sirloin or chuck with garlic, oregano, basil, and beef broth. ​The Shave: Slice it paper-thin (crucial!). Let it swim back in that warm, seasoned gravy. ​The Build: Pile it high into a sturdy Italian roll that can handle the moisture. ​The Golden Rules of Eating It: ​The Dip: You don't just eat it dry. You ask for it juicy, dipped, or soaked. You literally submerge the entire sandwich into the gravy pot before eating. Yes, it’s a two-handed, lean-forward affair. ​The Toppings: You must add spicy, crunchy Giardiniera (pickled veggies and chilies in oil) for that perfect acidic kick. ​The Upgrade: Want to take it to heaven? Melt a blanket of fresh mozzarella cheese over the top (Chicagoans call this a "cheesy beef"). ​One bite and you’ll realize store-bought lunch meat could never. Homemade just hits different. ​ ​Are you team Sweet Peppers or team Spicy Giardiniera? And do you dip your sandwich, or do you want it drowning? Let me know below!

✨️Serenitee♡Sam✨️

152,632 Aufrufe • vor 1 Monat

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!
2:09

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 Aufrufe • vor 1 Jahr

I vibe coded an application with Gemini 3 that let's you pick up a pencil and actually start drawing on a piece of paper. The assets are 3D which adds another layer of immersion just purely for fun. Try it here You can't start drawing until you literally click on the pencil to pick it up. You can also switch to a marker or use the eraser on the pencil. If you don't like the drawing you can crumple the paper and throw it in the trash. It will then place a new piece of paper on the table and you have to pick up the pencil again to start drawing again. I added a learn section on the app that links to youtube channels where you can also learn how to draw. It's quite fun to use, it's basically like using a super simplified version of photoshop or paint. It works with a wacom tablet, just can't seem to figure out how to get pressure sensitivity enabled.
1:25

I vibe coded an application with Gemini 3 that let's you pick up a pencil and actually start drawing on a piece of paper. The assets are 3D which adds another layer of immersion just purely for fun. Try it here You can't start drawing until you literally click on the pencil to pick it up. You can also switch to a marker or use the eraser on the pencil. If you don't like the drawing you can crumple the paper and throw it in the trash. It will then place a new piece of paper on the table and you have to pick up the pencil again to start drawing again. I added a learn section on the app that links to youtube channels where you can also learn how to draw. It's quite fun to use, it's basically like using a super simplified version of photoshop or paint. It works with a wacom tablet, just can't seem to figure out how to get pressure sensitivity enabled.

Travis Davids

12,836 Aufrufe • vor 7 Monaten

Cheesesteak Hot Pockets 1 Pound of Shaved Steak Red Onion 2 Garlic Cloves Chopped Kosher Salt - To Taste White Pepper - To Taste Mozzarella Colby Jack My pastry sheets were messed up, or maybe I couldn’t unravel it 😭😭😭. Once unraveled, use knife and cut the long way DOWN! Add cheese and steak to one side. Fold it over, Crimp the sides, and score the top. If you cannot score like Shaq at the free throw, SKIP THAT 😭 place in the oven on 375 for like 20 minutes. Brush with Garlic Butter.
0:36

Cheesesteak Hot Pockets 1 Pound of Shaved Steak Red Onion 2 Garlic Cloves Chopped Kosher Salt - To Taste White Pepper - To Taste Mozzarella Colby Jack My pastry sheets were messed up, or maybe I couldn’t unravel it 😭😭😭. Once unraveled, use knife and cut the long way DOWN! Add cheese and steak to one side. Fold it over, Crimp the sides, and score the top. If you cannot score like Shaq at the free throw, SKIP THAT 😭 place in the oven on 375 for like 20 minutes. Brush with Garlic Butter.

Uncle Bev

132,900 Aufrufe • vor 2 Jahren

I asked Garry Tan how to use meta prompting to get better at AI: "My partners at YC Jared Friedman and Pete Koomen showed me how to do this. You can take almost anything that you do all the time and just drop it into a context window. And then say, “Here’s a bunch of inputs and outputs." And maybe you also add a bunch of notes. And then you tell it, “Write me a prompt that can act as an agent that takes this input and makes this output over here.” You can do this for almost any type of knowledge work. And you can even introspect. "What are things you notice that I did to convert this from the input to the output?”. And then you can just start using the prompt. Initially, it’s going to suck. Because it’s just not that smart yet. But what’s funny is now, I also use it to Iterate my writing. You can be very direct, "I would never say that", "Don’t say it like this", or "Oh, you used the long word there, use the short word". Just speak to it conversationally. And then when you're happy with the output, you can use that new output to make a new prompt. "Based on this conversation, give me a better initial prompt that incorporates all the things we talked about." And you can do this with literally everything. And in theory, there’s so much it applies to that people do day-to-day. You could use it for tweets. You could use it for editing podcasts. You can use it for pretty much everything. I have a folder of prompts that I use all the time. My YouTube prompt is on v27 or something. I'll go through this process with all the different max models. I'll use GPT 5.2 Pro. I’ll use Grok. I'll use Claude. Then, I’ll take all the outputs from all the models and put them into Claude and say "Here’s my prompt, here’s the output from four LLMs, including yourself. Rate each response and tell me what the pros and cons of each approach are." And I usually say "give it to me in numbered form". And then you can agree with one, disagree with two, tell it three is this or that. And then after that, you say given all of this, synthesize it."
4:16

I asked Garry Tan how to use meta prompting to get better at AI: "My partners at YC Jared Friedman and Pete Koomen showed me how to do this. You can take almost anything that you do all the time and just drop it into a context window. And then say, “Here’s a bunch of inputs and outputs." And maybe you also add a bunch of notes. And then you tell it, “Write me a prompt that can act as an agent that takes this input and makes this output over here.” You can do this for almost any type of knowledge work. And you can even introspect. "What are things you notice that I did to convert this from the input to the output?”. And then you can just start using the prompt. Initially, it’s going to suck. Because it’s just not that smart yet. But what’s funny is now, I also use it to Iterate my writing. You can be very direct, "I would never say that", "Don’t say it like this", or "Oh, you used the long word there, use the short word". Just speak to it conversationally. And then when you're happy with the output, you can use that new output to make a new prompt. "Based on this conversation, give me a better initial prompt that incorporates all the things we talked about." And you can do this with literally everything. And in theory, there’s so much it applies to that people do day-to-day. You could use it for tweets. You could use it for editing podcasts. You can use it for pretty much everything. I have a folder of prompts that I use all the time. My YouTube prompt is on v27 or something. I'll go through this process with all the different max models. I'll use GPT 5.2 Pro. I’ll use Grok. I'll use Claude. Then, I’ll take all the outputs from all the models and put them into Claude and say "Here’s my prompt, here’s the output from four LLMs, including yourself. Rate each response and tell me what the pros and cons of each approach are." And I usually say "give it to me in numbered form". And then you can agree with one, disagree with two, tell it three is this or that. And then after that, you say given all of this, synthesize it."

The Peel

51,632 Aufrufe • vor 4 Monaten

If there’s anything definitively “what you make of it,” dinner is that on the regular. Enter: cutlet maxxing. Start with a chicken breast. Pound it thin—not just to tenderize, but to create maximum surface area for flavor. Lay a thin slice of prosciutto right on top before the pass of the mallet (or tortilla press) so the salt and fat get hammered into the meat. The prosciutto essentially becomes part of the cutlet. Now the holy trinity: -Seasoned flour (salt, pepper, garlic powder, maybe a whisper of smoked paprika). -Egg wash spiked with grated Parm, black pepper, and a splash of milk. -Panko breadcrumbs mixed with more grated cheese and Italian herbs. Press the breading in hard so it sticks like armor. Fry in a generous layer of olive oil + butter until deep golden and crispy. Drain on a rack. Top with marinara, fresh mozzarella, and more Parm, then broil until bubbly and blistered. Serve with spaghetti or just a massive salad so you can pretend you’re balanced. This isn’t basic chicken parm. This is cutlet maxxing—crispy, juicy, salty, cheesy, stupidly good. One bite and your socks are gone.
1:01

If there’s anything definitively “what you make of it,” dinner is that on the regular. Enter: cutlet maxxing. Start with a chicken breast. Pound it thin—not just to tenderize, but to create maximum surface area for flavor. Lay a thin slice of prosciutto right on top before the pass of the mallet (or tortilla press) so the salt and fat get hammered into the meat. The prosciutto essentially becomes part of the cutlet. Now the holy trinity: -Seasoned flour (salt, pepper, garlic powder, maybe a whisper of smoked paprika). -Egg wash spiked with grated Parm, black pepper, and a splash of milk. -Panko breadcrumbs mixed with more grated cheese and Italian herbs. Press the breading in hard so it sticks like armor. Fry in a generous layer of olive oil + butter until deep golden and crispy. Drain on a rack. Top with marinara, fresh mozzarella, and more Parm, then broil until bubbly and blistered. Serve with spaghetti or just a massive salad so you can pretend you’re balanced. This isn’t basic chicken parm. This is cutlet maxxing—crispy, juicy, salty, cheesy, stupidly good. One bite and your socks are gone.

🚫👁️Drinks on Saturday🇺🇸

281,089 Aufrufe • vor 2 Monaten

Healthy 4 ingredients Yoghurt cake Ingredients for 6-8 small slices: ▪️300g thick Greek yoghurt (I used 5% ) ▪️50ml honey ▪️20g cornflour (~2 tbsp) ▪️2 eggs Instructions: 🍰In a bowl add all the ingredients and mix until you form a smooth batter. 🍰In a round baking tin (15cm/6 inches) add some baking paper and pour the batter. Give it a tap/ little shake so it distributes evenly and then add a piece of foil to cover it. 🍰Bake at 180C for 50 mins (remove the foil after 20 minutes). 🍰Once the cake is out of the oven let it cool down into the tin for 20 minutes then transfer it to a plate
0:23

Healthy 4 ingredients Yoghurt cake Ingredients for 6-8 small slices: ▪️300g thick Greek yoghurt (I used 5% ) ▪️50ml honey ▪️20g cornflour (~2 tbsp) ▪️2 eggs Instructions: 🍰In a bowl add all the ingredients and mix until you form a smooth batter. 🍰In a round baking tin (15cm/6 inches) add some baking paper and pour the batter. Give it a tap/ little shake so it distributes evenly and then add a piece of foil to cover it. 🍰Bake at 180C for 50 mins (remove the foil after 20 minutes). 🍰Once the cake is out of the oven let it cool down into the tin for 20 minutes then transfer it to a plate

Fresh Cure

48,413 Aufrufe • vor 4 Monaten

American heard that cheese is being made with ingredients that shouldn’t be consumed, so he decided to do a test He bought 2 different types of cheese, chopped it into pieces and put it in the oven to see how it melted Instead of melting it clumped into “a gum you can chew.” This is fake food full of poisons This is why we have a chronic disease epidemic
1:14

American heard that cheese is being made with ingredients that shouldn’t be consumed, so he decided to do a test He bought 2 different types of cheese, chopped it into pieces and put it in the oven to see how it melted Instead of melting it clumped into “a gum you can chew.” This is fake food full of poisons This is why we have a chronic disease epidemic

Wall Street Apes

936,983 Aufrufe • vor 1 Jahr

Carnivore Crack Snack 🥓 This recipe got me through some of the hardest cravings of my first weeks on carnivore. I was a chip fanatic. I needed something salty, crunchy, and dippable, and this hit every single note. What you need: 1/2 cup heavy cream 2 oz cream cheese, softened Crispy bacon Optional: touch of vanilla, everything bagel seasoning, garlic powder, or paprika How to make it: Whip your heavy cream until stiff. Add in your softened cream cheese and mix together with a hand mixer. Add vanilla if you want that sweet creamy vibe…or go savory with your seasoning of choice. Scoop into a little serving dish and dip your bacon. That’s it. Done. It gives major bacon maple donut energy and it is ZERO guilt. All fat. All protein. No sugar. No garbage. This snack is one of the reasons I made it through the transition without losing my mind. 🙌 I’m working on my cookbook and I’m thinking about adding this one… y’all tell me in the comments. Should this make the cut? 👇👑🥩
1:33

Carnivore Crack Snack 🥓 This recipe got me through some of the hardest cravings of my first weeks on carnivore. I was a chip fanatic. I needed something salty, crunchy, and dippable, and this hit every single note. What you need: 1/2 cup heavy cream 2 oz cream cheese, softened Crispy bacon Optional: touch of vanilla, everything bagel seasoning, garlic powder, or paprika How to make it: Whip your heavy cream until stiff. Add in your softened cream cheese and mix together with a hand mixer. Add vanilla if you want that sweet creamy vibe…or go savory with your seasoning of choice. Scoop into a little serving dish and dip your bacon. That’s it. Done. It gives major bacon maple donut energy and it is ZERO guilt. All fat. All protein. No sugar. No garbage. This snack is one of the reasons I made it through the transition without losing my mind. 🙌 I’m working on my cookbook and I’m thinking about adding this one… y’all tell me in the comments. Should this make the cut? 👇👑🥩

Queen of Carni

12,408 Aufrufe • vor 4 Monaten