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Keto Breakfast Cookies

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Ingredients 1 cup almond flour 1/4 cup coconut flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 cup erythritol (or other keto-friendly sweetener) 1 egg 1/4 cup unsalted butter, melted 1 teaspoon vanilla extract 1/4 cup unsweetened shredded coconut 1/4 cup chopped pecans 2 tablespoons chia seeds Instructions Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix Dry Ingredients: In a bowl, combine almond flour, coconut flour, baking powder, salt, cinnamon, and erythritol. Combine Wet Ingredients: In another bowl, whisk together the egg, melted butter, and vanilla extract. Form the Dough: Gradually add the wet ingredients to the dry mixture. Stir until well combined. Fold in the shredded coconut, chopped pecans, and chia seeds. Shape Cookies: Scoop out tablespoon-sized portions of dough and shape them into cookies. Place them on the prepared baking sheet. Bake: Bake for 12–15 minutes, or until the edges are golden br...
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Almond Milk Brioche Rolls

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Ingredients 400 grams all-purpose flour 260 milliliters almond milk 200 grams unsalted butter 4 tablespoons granulated sugar 1/4 teaspoon salt 1 teaspoon active dry yeast 1 large egg, beaten 1 teaspoon almond milk (for brushing) Instructions Activate Yeast: Warm the almond milk slightly (lukewarm, not hot). Add the yeast and 1 tablespoon of sugar. Stir and let sit for 5–10 minutes until frothy. Make the Dough: In a large bowl, mix the flour, remaining sugar, and salt. Gradually add the yeast mixture and beaten egg. Mix until a sticky dough forms. Incorporate Butter: Cut the butter into small pieces. Knead it into the dough gradually until fully incorporated and smooth. First Rise: Cover the dough with a clean towel and let it rise in a warm place for about 1–2 hours or until it doubles in size. Shape the Rolls: Punch down the risen dough and divide it into equal portions. Shape each portion into a roll and place them on a baking tray lined with parchment paper. Second Rise: Cover the r...
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Skinny Poolside Dip

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Ingredients 1 cup plain Greek yogurt 1/2 cup light sour cream 1/4 cup finely diced red bell pepper 1/4 cup finely diced green bell pepper 1/4 cup finely diced red onion 1/4 cup finely chopped cilantro (optional) 1 small jalapeño, finely diced (seeds removed for less heat) 1/2 tsp garlic powder 1/2 tsp onion powder Salt and pepper, to taste Instructions Prepare the Vegetables: Finely dice the red bell pepper, green bell pepper, red onion, and jalapeño. Chop the cilantro if using. Mix the Base: In a medium bowl, combine the plain Greek yogurt and light sour cream. Stir until smooth. Add the Vegetables and Seasonings: Add the diced vegetables, garlic powder, onion powder, salt, and pepper to the yogurt mixture. Stir until well combined. Chill the Dip: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve: Serve the Skinny Poolside Dip with fresh veggies, baked pita chips, or your favorite crackers. Enjoy your light and refreshing Skinny Poolsi...
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Maple Pecan Chocolate Bark

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Ingredients 8 oz (225g) dark or semi-sweet chocolate, chopped 1/4 cup pure maple syrup 1/2 cup pecans, roughly chopped 1/4 teaspoon sea salt Optional toppings: drizzle of white chocolate or additional chopped pecans Instructions Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. Melt the Chocolate: In a heatproof bowl, melt the chocolate using a double boiler or in the microwave in 20-second intervals, stirring between each until smooth. Mix in Maple Syrup: Stir the maple syrup into the melted chocolate until fully incorporated. Add Pecans: Fold the chopped pecans into the chocolate mixture, reserving a small handful for garnish. Spread the Mixture: Pour the chocolate mixture onto the prepared baking sheet. Spread it into an even layer about 1/4 inch thick using a spatula. Garnish and Sprinkle: Sprinkle the reserved pecans and sea salt over the top of the chocolate layer. Set the Bark: Allow the chocolate to set at room temperature for about 1 ...
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Loaded Baked Potato Pockets

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Ingredients 4 large baking potatoes, cooked and scooped out 1 cup shredded cheddar cheese 1/2 cup cooked and crumbled bacon 1/4 cup sour cream 2 green onions, chopped 1/4 cup butter, melted Salt and pepper, to taste 1 package puff pastry (thawed, if frozen) 1 egg, beaten (for egg wash) Instructions Prepare the Filling: In a bowl, mash the scooped-out potato flesh. Mix in shredded cheddar cheese, bacon, sour cream, green onions, melted butter, salt, and pepper until well combined. Assemble the Pockets: Preheat the oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface and cut it into squares (about 5x5 inches). Spoon a portion of the potato mixture onto the center of each square. Fold the pastry over to create a triangle or rectangle, pressing the edges to seal. Use a fork to crimp the edges for extra security. Apply Egg Wash: Brush the tops of the pastry pockets with the beaten egg to give them a golden finish during baking. Bake: Place the pockets on a parchment-...
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AIR FRYER BEEF JERKY

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INGREDIENTS: • 1 lb thinly sliced beef steak (sirloin or round steak) • 1/2 cup Worcestershire sauce • 1/2 cup soy sauce • 1 tbsp honey • 1 tsp onion powder • 1/2 tsp chili flakes (optional, for spice) INSTRUCTIONS: 1. Marinate: Mix Worcestershire sauce, soy sauce, honey, onion powder, and chili flakes. Add beef strips and marinate for 3+ hours (or overnight). 2. Dry Beef: Pat marinated beef strips dry with paper towels. 3. Air Fry: Arrange beef in a single layer in the air fryer. Cook at 210°F (100°C) for 2 hours, checking for dryness. Add 15-20 minutes if needed. Ensure internal temp reaches 160°F (71°C). 4. Cool & Store: Let jerky cool completely. Store in an airtight container. TIPS: • Slice beef thinly and evenly for consistent drying. • Use lean cuts to avoid excess fat. • Store in the fridge for up to 3 months or freeze for longer shelf life. Enjoy this protein-packed, flavorful snack—perfect for on-the-go or anytime cravings!
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