Challenge Menu Below you’ll find an overview of the foods and nutritional values for today’s Challenge Menu. Recipes Keto BLT on Cloud Bread Keto Cloud Bread LCHF Greek Salad Quick & Easy Baked Salmon Buttered Broccoli & Cauliflower Busy Day Menu If you have a busy day and can’t prepare the meals, the Busy Day Plan
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Print Recipe Keto Cloud Bread Servings: 6 note: metric units will not change Calories: 79.3kcal Ingredients3 large (50g each) Eggs separate the egg whites and yolks1/4 teaspoon (0.8g) Cream of Tartar optional to help the egg whites form peaks3 ounces (85g) Cream Cheese1/4 teaspoon (0.3g) Italian Seasoning1/4 teaspoon (0.2g) Dried Basil1 dash Salt InstructionsPreheat the
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Print Recipe Keto BLT on Cloud Bread Servings: 1 note: metric units will not change Calories: 298kcal Ingredients1 slice (39g) Keto Cloud Bread see recipe1 tablespoon (15g) Full-Fat Mayonnaise preferably made with avocado oil2 thick sliced (24g total weight) Pan-Fried Bacon Slices2 thin slices (30g total weight) Tomato3 (6g) Lettuce Leaves InstructionsPrepare the Keto Cloud
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Print Recipe Buttered Broccoli & Cauliflower Course: Side Dish Servings: 5 note: metric units will not change Calories: 57kcal Author: Becky Gillaspy Ingredients1 pound (454g) bag Frozen Broccoli and Cauliflower1.5 tablespoons (21g) Butter substitute avocado oil InstructionsTo prepare in the microwave, pour the bag of frozen vegetables and two teaspoons of water into 2-quart microwave
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Print Recipe Quick & Easy Baked Salmon Servings: 4 note: metric units will not change Calories: 239kcal Ingredients4 4-ounce (114g each) Salmon Fillets1 tablespoon (14g) Avocado Oil substitute coconut oil1 tablespoon (9.7g) Garlic Powder1 tablespoon (2.1g) Dried Basil1/2 teaspoon (3g) Salt1 medium-sized (58g) Lemon cut into four wedges InstructionsPreheat oven to 350°F (177°C).Pour the oil
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Print Recipe LCHF Greek Salad Servings: 1 note: metric units will not change Calories: 396kcal Ingredients2 cups (94g) Romaine Lettuce5 medium (40g) Grape Tomatoes halved1/2 cup (52g) Cucumber sliced1/2 small (35g) Red Onions thinly sliced1.5 tablespoons (22ml) Olive Oil 22ml1 tablespoon (15ml) Red Wine Vinegar1 teaspoon (5ml) Lemon Juice1 teaspoons Dried Oregano Leaves1 dash Salt
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