I am honestly so impressed with how SIMPLE these are to make yet how perfect they turn out every time! This recipe is ideal for 1-2 people. The donuts are not only tasty but they are very filling and full of protein and fibre to keep you full for hours!
Continue reading “The AMAZING 10min Keto Cinnamon Sugar Donuts”
Okay guys, let me be honest..I know ZERO about Starbucks. I went in yesterday and asked for a medium coffee and had to ask the cashier which size that was in the proper “Starbucks terms”. (Sad I know)
BUT there is one thing I do know about Starbucks and that’s that they offer wonderful sous vide egg bites as a new low-carb breakfast option! I had seen them all over Instagram so given the chance and me being someone who eats under 50 NET carbs a day, I was excited to try them at 9g of carbs per serving (2 egg bites).
I chose the bacon and gruyere option and they were delicious! From that moment I KNEW I’d be re-creating them at home. Thus, this recipe was born.
I read the ingredients in the original egg bites and estimated some amounts, then altered them slightly to fit what I had in my kitchen.
I’m also an extremely lazy, I-need-food-now kind of person so I wasn’t planning on doing any sous vide-ing of eggs. But I still wanted that soft velvety texture. Thus, I chose to use a simple water bath as that was pretty easy to put together. I then decided to microwave the eggs because who says you need any special equipment to make a delicious breakfast?
AND, GUESS WHAT? It worked! Granted they are slightly different than the Starbucks egg bites, but they are definitely delicious in their own way and look super cute on the breakfast table(because obviously that’s a quality you look for in food..lol).
Pair it with a cup of bullet-proof coffee with homemade whip cream and you have a Starbuck’s breakfast fit for any basic keto-er.
Here’s how to make them:
Serves 1 (2 egg bites):
- 2 eggs
- 1/4 cup(63g) 2% cottage cheese
- 2 tbsp(15g) cheddar cheese
- 1/2 slice(10g) provolone**
- 1 tsp(5g) butter
- 1/8 tsp salt
- 1/8 tsp pepper
- 1-2 slices bacon
- 1/2 slice provolone
**Or sub all cheese with Gruyere or any cheeses you’d like! This is just what I had on hand.
- Find a loaf pan or dish that will fit 2 small ramekins or cups. Set them inside the dish.
- Grease the ramekins with oil.
- Blend all base ingredients in a food processor until smooth (it’s fine if there are small flecks of cheese).
- Cook a slice of bacon until crispy, drain on paper towel, set aside.
- Pour the egg mixture through a fine colander or sieve into each greased ramekin, evenly distributing the mixture. (If there is left over cheese bits after, just scoop them evenly into each ramekin as well, the sieve just helps remove any air bubbles).
- Optional: Break the bacon slice in half, reserve the other half and sprinkle small bits of it into each ramekin over the egg mixture.
- Boil a cup of water and pour it into the dish surrounding the ramekins and cover the entire thing with saran wrap.
- Microwave for 4mins 30s, let it sit in the microwave for 2 mins afterwards, with the door shut to finish setting. (Microwaves can vary so add more or less time depending on how cooked you’d like your eggs. Mine were quite soft and smooth after this amount of time).
- Remove from the microwave and using tongs or mitts, remove the ramekins from the water bath and let cool for a few minutes before using a knife to gently remove the egg bites from the ramekin, turning them upside-down onto a plate.
- Top each egg bite with a bit of cheese (I used provolone) and a small piece of bacon.
Nutrition for 2 egg bites w/o topping: 22.6F/3C/25P (315cals)
Nutrition for 2 egg bites w/ topping: 34F/3C/31P (442cals)
Hey everyone ! I am loving my first day here in the carribean, its beautiful & super hot ! I wanted to share with you an easy workout you can do at home or on vacation!
-60 bicycles( count each time your knee touches your elbow )
-*15 frog crunches or in and out crunches if frog is too hard.
-*30 sitting legs up & together, hands clasped , side to side movements
-30 sec. Plank
-15 legs in and out lying down on back, hands folded behind head.
Repeat 2-3 times as fast as you can.
Enjoy! Feel free to lower or add reps as necessary.
* (use a weight for extra resistance, while legs are up, rotate your clasped hands from side to side, twisting your torso as.you do so)
*frog crunches are where you sit with your legs up and together, lean back slightly(this is similar to the side to side movements I talked about above), then at the same time, extend your legs straight and open your arms, then to complete the movement, bring your legs back in and pull your arms in without letting your feet touch the floor, repeat! For in and outs the only difference is that you do this same movment but keep your arms on the floor behing you for extra balance, you then only use your legs.
I have recently gotten a little bored of eating a romaine lettuce salad everyday for lunch. Not to say that I don’t love my giant salads! But I needed a change. So instead I came up with another salad! Apparently I suck at new ideas..But this salad is completely different and is 100% AH-mazing. So if you aren’t a salad eater, trust me on this one. You’ll like it. Filled with black beans, corn, avocado and more, this high protein lunch will keep you full for hours. Take me to the recipe!
This was a really nice change from my plain eggs for breakfast! The addition of squash, spinach and onions really takes breakfast up a notch! It’s also crazy easy to make..here’s what you’ll need:
-1 egg( you could always change this to two eggs!)
-1/3 cup chopped cooked/roasted butternut squash
-1 cup chopped spinach or other greens
-1/4 of an onion
-2 small cloves of garlic
-salt/pepper to taste
-1/2 tbsp olive oil
Directions: In a pan over medium-low heat, heat oil and add onions and cook until just transparent. Then add garlic and stir for another 30 seconds or so and throw in spinach. Cook for about 30 seconds and throw in butternut squash just to heat through. Stir and saute until everything is hot. In the mean time fry an egg with a little salt and pepper. Put the spinach/squash mixture in a bowl and top with the egg. Break open the yolk with a fork and let it run over everything! Delicious and super healthy.