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Updated: Jan 2, 2020














Ingredients:

2 eggs

1 tbsp olive oil

100g breakfast sausage, chopped

50g red bell pepper, diced

20g white onion, diced

Salt and pepper


Preparation:

1. Add oil to a medium-sized pan over medium-high heat. Add onion until translucent, for

about 1-2 minutes. Add bell pepper, and saute for another 4-6 minutes. Remove from

pan.

2. In the same pan, add sausage and fry for about 5-8 minutes, until cooked through and

browned. Add eggs, stirring occasionally with a spatula.

3. Serve together, season with salt and pepper.


Macros (per serving): 612 calories; 51.3g fat; 5.6g net carbohydrates; 31.3g protein

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Updated: Jan 2, 2020


Ingredients:

2 eggs

50g mushrooms

50g bacon

2 tbsp heavy cream

20g cheddar, shredded

Salt and pepper


Preparation:

1.1/In a medium-sized pan, brown together diced bacon and diced mushrooms, for

about 5-7 minutes. Remove from pan and set aside.

In a bowl, whisk two eggs until uniform in consistency. Add heavy cream, shredded

cheddar, mushrooms, bacon, salt and pepper.

Preheat oven to 375F. Pour mixture into muffin holes (depending on the size of your

muffin pan, this amount should yield 2-3 muffin cups). Bake for about 20-25 minutes.


Macros: 483 calories; 41.2g fat; 4.2g net carbohydrates; 24g protein

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Updated: Feb 21, 2020


Ingredients:

200g cauliflower florets

2 tbsp heavy cream

1 tbsp grass-fed butter

Pinch of salt


Preparation:

1. In a medium-sized pot, bring water to a boil and add ½ a teaspoon of salt. Add

cauliflower florets, cover and cook until tender for about 10 minutes.

2. Drain the cauliflower and set aside for about 30 minutes. Then, using the same pot,

melt grass-fed butter, heavy cream and a pinch of salt. Add cauliflower and combine.

3. Remove from the stove. Blend until smooth using an immersion blender.


Macros (per serving): 828 calories; 75.5g fat; 6g net carbohydrates; 31.5g protein




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