Keto Mexican Pork Carnitas

This Keto-friendly recipe delivers the bold flavors of traditional Mexican pork carnitas without the carbs. Perfect for a low-carb diet, it's tender, juicy, and packed with delicious spices.

Ingredients:

• 3 lbs pork shoulder, diced
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup lime juice
• 1/4 cup chicken broth
• 1/4 cup chopped cilantro
• 1/4 cup diced onions optional, for garnish
• Lettuce leaves for serving

Instructions:

Put cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper in a bowl

Mix them all together

Cover the cut pork shoulder with the spice mix

Put the Instant Pot in saut mode, add the olive oil, and brown the pork all over

Put chopped cilantro, lime juice, and chicken broth in the Instant Pot

Set the Instant Pot to Manual mode and high pressure for 45 minutes

Then, close the lid

Let the pressure naturally drop for 10 minutes after the cooking is done, then quickly drop any remaining pressure

Take the pork out of the Instant Pot and use two forks to shred it

You can put the shredded pork on lettuce leaves and top them with diced onions if you want

Crispy Kale Grilled Cheese with Fried Eggs

Between two pieces of perfectly grilled bread, this sandwich has kale that is crispy, melted cheese that melts in your mouth, and fried eggs that make it taste rich.

Ingredients:

• 2 slices bread
• 2 slices cheddar cheese
• 1 cup kale leaves, washed and dried
• 2 eggs
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

Place the pan on medium heat

Put the kale leaves in the pan and cook them for three to four minutes on each side until they are crispy

Take it out of the pan and set it aside

Melt one tablespoon of butter in the same pan

Put one slice of bread in the pan and add a slice of cheddar cheese

Then add some crispy kale leaves and the other slice of cheddar cheese on top

Add the second piece of bread on top

About 3 to 4 minutes on each side, until the bread is golden brown and the cheese melts

Take it out of the pan and set it aside

Melt the rest of the butter in the same pan

Put the eggs in the pan and cook them until they're done the way you like them

Add salt and pepper to taste

On top of the grilled cheese sandwich, put the fried eggs

Serve right away

Sugar-Free Cheesecake Brownie

Indulge in the rich flavors of a chocolate brownie with a layer of creamy cheesecake, and don't feel bad about it because there is no added sugar or gluten. If you want to satisfy your sweet tooth while sticking to your diet plans, this low-carb treat is a great choice.

Ingredients:

• 1 cup almond flour
• 1/2 cup cocoa powder
• 1/2 cup granulated sugar substitute e
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• , erythritol, stevia
• 1/4 tsp salt
• 1/2 cup melted butter
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar substitute e
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• , erythritol, stevia
• 1 large egg yolk

Instructions:

Warm the oven up to 350F 175C and grease an 8x8-inch baking dish

Mix cocoa powder, salt, almond flour, and sugar substitute in a bowl

Melt the butter and add it to the dry ingredients

Then add the eggs and vanilla extract and mix well

Spread half of the brownie batter out evenly in the baking dish that has been prepared

Beat cream cheese until it's smooth in a different bowl

Mix the egg yolk and sugar substitute into the cream cheese until it's smooth

Place the brownie batter in a baking dish and cover it with the cream cheese mixture

Add spoonfuls of the rest of the brownie batter on top of the cream cheese layer

Cut the brownie and cream cheese layers together with a knife

Place in an oven that has already been heated and bake for 25 to 30 minutes, or until the edges are set and the middle is still a little wobbly

Let the brownies cool all the way down before you cut them into squares

Serve and have fun!

Balsamic Chicken Protein Bowl

Balsamic chicken on the grill is served over quinoa with mixed vegetables and avocado, and a balsamic glaze is drizzled over the whole thing.

Ingredients:

• 2 chicken breasts
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 cups cooked quinoa
• 2 cups mixed vegetables such as bell peppers, zucchini, and cherry tomatoes
• 1 avocado, sliced
• 2 tablespoons balsamic glaze
• Fresh parsley for garnish

Instructions:

Olive oil, garlic that has been minced, salt, and pepper should all be mixed together in a bowl

Put the chicken breasts in the sauce and cover for at least 30 minutes

Set a grill pan on medium-high heat

The chicken breasts should be cooked all the way through after 6 to 8 minutes on each side

In the meantime, follow the directions on the package to cook the quinoa and chop the mixed vegetables

Let the chicken rest for a few minutes after it's done cooking before cutting it up

To put the bowls together, divide the cooked quinoa between two bowls

Add avocado slices, mixed vegetables, and thin slices of chicken on top

Add the balsamic glaze to the bowls and decorate with fresh parsley

Serve right away and enjoy!

Sauternes Wine and Saffron Jam with Edible Gold Flakes

These opulent Sauternes wine and saffron jam, garnished with edible gold flakes, will elevate your culinary experience. Sweet Sauternes wine and aromatic saffron combine to create a flavor profile that is both delightful and sophisticated. Perfect as a unique gift or for special occasions.

Ingredients:

• 500ml Sauternes wine
• 300g granulated sugar
• 1 teaspoon saffron threads
• 1/2 teaspoon lemon juice
• 1/4 teaspoon edible gold flakes

Instructions:

In a saucepan, combine the Sauternes wine and saffron threads

Let it steep for 30 minutes to infuse the flavors

After steeping, add the granulated sugar and lemon juice to the saucepan

Place the saucepan over low heat and stir until the sugar has completely dissolved

Increase the heat to medium-high and bring the mixture to a boil

Once it boils, reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally, or until the jam thickens and reaches the desired consistency

Remove the saucepan from the heat and let it cool slightly

While the jam is still warm, stir in the edible gold flakes, distributing them evenly

Pour the jam into sterilized jars and seal them tightly

Allow the jam to cool to room temperature before storing it in the refrigerator

Serve this exquisite Sauternes wine and saffron jam with edible gold flakes on toast, crackers, or as a gourmet condiment

Meyer Lemon Madeleines - Heather's French Press

Delicate and citrusy, Meyer Lemon Madeleines from Heather's French Press are a delightful treat that pairs perfectly with a cup of tea or coffee. These buttery, shell-shaped cookies are infused with the bright flavor of Meyer lemons, making them a refreshing choice for any occasion.

Ingredients:

• 1/2 cup unsalted butter, melted and cooled
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• Zest of 2 Meyer lemons
• Pinch of salt
• Powdered sugar, for dusting

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, whisk together the melted butter and granulated sugar until well combined

Add the eggs one at a time, mixing well after each addition

Stir in the vanilla extract

In a separate bowl, combine the flour, baking powder, lemon zest, and salt

Gently fold the dry ingredients into the wet ingredients until just combined

Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes

Grease and flour your madeleine molds

Spoon the chilled batter into the molds, filling each about 3/4 full

Bake in the preheated oven for about 10-12 minutes or until the edges are golden and the madeleines spring back when lightly pressed

Remove from the oven and let the madeleines cool in the molds for a few minutes before transferring them to a wire rack to cool completely

Dust the cooled madeleines with powdered sugar before serving

Vegan Waffles with Berry Compote

Enjoy a delightful dairy-free breakfast with these vegan waffles topped with a sweet and tangy berry compote. These waffles are light, fluffy, and perfect for a cozy morning treat. The berry compote adds a burst of flavor and natural sweetness without any added dairy or refined sugars.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup mixed berries strawberries, blueberries, raspberries
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch

Instructions:

In a mixing bowl, combine flour, sugar, baking powder, and salt

In another bowl, whisk together almond milk, melted coconut oil, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Preheat your waffle iron and lightly grease it

Pour batter onto the preheated waffle iron and cook according to manufacturer's instructions until golden brown and crispy

Meanwhile, in a saucepan, combine mixed berries, maple syrup, lemon juice, and cornstarch

Cook over medium heat, stirring occasionally until the berries break down and the sauce thickens, about 5-7 minutes

Serve the waffles warm with the berry compote on top