2 large eggs 3/4 cup grated cheese (cheddar or mozzarella) 1/4 cup grated parmesan 1 mini waffle maker such as the Dash Mini 2 tablespoons almond flour
Directions:
Preheat the waffle iron
Crack the egg in a medium bowl, and beat with a fork.
Add almond flour and cheeses
Stir the almond flour and the grated cheese into the egg.
Add 1/4 of mixture to the waffle maker at a time
Close the lid, and cook for about 4 to 6 minutes, until golden brown. Steam is a good way to measure doneness. When ready most of the steam will have subsided.
Repeat with the remaining batter.
Filed under: Recipe on August 17th, 2020 | Comments Off on Keto Chaffles
3 large zucchini 3 cups mozzarella cheese shredded 2 cups white mushrooms sliced 1 1/2 cups ricotta cheese 2 1/2 cups Tomato sauce (with no sugar) 1/2 cup Parmesan cheese grated 1 tbsp parsley for garnish
Directions:
Slice the zucchini by either using a knife or using a mandoline. Slice the zucchini so they are about 1/8 of an inch in thickness. Preheat oven to 375 F degrees. Use a 9×13 inch baking dish. Assemble lasagna by starting with a couple tablespoons of tomato sauce. Next, layer with zucchini slices. Top the zucchini layer with a bit of mozzarella cheese and then a layer of mushroom slices. Next add a layer of the sauce, followed by dollops of ricotta cheese. Repeat so that you end up with 3 to 4 layers of zucchini. When you get to the last layer of ricotta cheese, top with shredded mozzarella or slices of mozzarella cheese. Finally sprinkle Parmesan cheese over the top. Bake for about 45 minutes or until the top is starting to get golden and the cheese is bubbly. Garnish with parsley. Allow the lasagna to sit and settle for about 10 to 15 minutes before slicing.
Filed under: Recipe on August 17th, 2020 | Comments Off on Zucchini Lasagna
2 tablespoons olive oil 3 tablespoons freshly squeezed lemon juice 2 cloves garlic, minced 2 teaspoons Dijon mustard 1 teaspoon white vinegar 1/2 teaspoon granulated garlic Kosher salt and freshly ground black pepper, to taste 2 pounds boneless, skinless chicken thighs
Directions:
Combine ingredients in resealable bag and marinate the chicken for 3 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Heat grill pan over medium-high heat. Cook chicken until golden brown with an internal temperature of 165 degrees F.
Filed under: Recipe on August 17th, 2020 | Comments Off on Grilled Lemon Garlic Chicken Thighs
