Breakfast Egg Muffins

Breakfast Egg Muffins are low carb, filling and quick to grab while running out of the door! 

Ingredients

• 4 large eggs

• 1 tablespoons finely chopped onion

• Salt and pepper, to taste

• half cup fresh spinach, roughly chopped

• 3 cherry tomatoes, halved

• half cup shredded mozzarella cheese

Instructions

• Lightly spray a 4-cup capacity muffin tin with nonstick oil spray.

• In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.

• Add egg mixture halfway up into each tin of a greased muffin tin.

• Divide the three topping combinations into 4 muffin cups each.

• Bake for 10 minutes.

• Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.

• Enjoy!

Nutrition Facts :

Calories: 82kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 168mg | Sodium: 97mg | Potassium: 103mg | Vitamin A: 555IU | Vitamin C: 6.3mg | Calcium: 55mg | Iron: 0.8mg

Classic Chicken Salad | Keto Recipes

This recipe is flavorful with simple ingredients.

Ingredients

• 2 cups cooked chicken breasts - shredded

• 1/2 cup mayo

• 5 stalks finely chopped coriander

• 2 tablespoons finely chopped onions

• 1 tablespoon fresh lemon juice

• salt and pepper to taste

Instructions

• Combine all of the ingredients in a large bowl and stir.

• Serve chilled or warm.

Nutrition Facts

Chicken Salad - Serving Size: 1 cup (224g grams) Calories 508 Total Fat 36g grams Cholesterol 128mg Sodium 452mg Potassium 416mg Total Carbohydrates 6.6g grams

Protein 38g

Punjabi Soya Chaap Recipe | Dry Soya Chaap

A healthy vegetarian snack recipe prepared from soya bean which is rich in protein and is best alternative to meat or chicken. It is hugely popular in south east asian countries like India, Bangladesh and Pakistan and is typically prepared with skewers in tandoor or clay oven.

Ingredients

• Soya beans soaked for 2 hours and drained 1/2 cup

• Refined flour 3/4 cup

• Salt to taste

• Ice cream sticks as required

• Yogurt 1/2 cup

• Gram flour 2-3 tablespoons

• Chaat masala 1/2 teaspoon

• Turmeric powder 1/4 teaspoon

• Red chilli powder 1/2 teaspoon

• Garam masala powder 1/4 teaspoon

• Ginger-garlic paste 1 teaspoon

• Oil to deep fry

• Soya mince as required

Method

• Put soya beans in a blender jar, add a little water and grind.

• Take refined flour in a bowl, add 2 tbsps soya paste and salt. Mix well and knead to semi stiff dough.

• Divide the dough into equal portions and roll into balls. Roll out each ball into a round roti and cut into thin strips. Wrap each strip around a sugarcane stick to make a chaap.

• Heat sufficient water in a deep non-stick pan, slide in the sugarcane strips and blanch for 4-5 minutes. Drain and dip into a bowl of ice. Drain and keep aside.

• Take yogurt in a bowl, add gram flour, chaat masala, turmeric powder, red chili powder, garam masala, ginger-garlic paste and a little water and mix well. Add salt and mix well.

• Heat sufficient oil in a non-stick pan.

• Take refined flour slurry in a bowl and spread soya mince on a plate.

• Coat each chaaps with yogurt mixture. Dip them in refined flour slurry and coat with soya mince.

• Slide into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.

Arrange them on a serving platter and serve hot garnished with onion rings, lemon slice.

Nutrition Facts :

Soya Chaap - Serving Size (3 Pieces) : 86 g

Calories 358.5

Fat 9.7 g

Total Carbohydrates 46.0 g

Dietary Fiber 6.6 g

Sugars 0.0 g

Cholesterol 0 mg

Protein 26.7 g

Sodium 1462 mg