#lowcarb

Guys i really wanna get more protein and get into a lowcarb-1300 but in the last week i had three metab days...

all tracked tho! Today was 2200, overate donuts, ughhh...

But at least 115g protein yayyyyy

Did a pilates workout

🍳🥑 Healthy Veggie Breakfast Plate 🌿✨

🥑 Eating keto doesn’t have to be boring.

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This wholesome breakfast plate features fluffy scrambled eggs, creamy avocado, sautéed spinach, garlicky mushrooms on toast, and a perfectly charred tomato for a nutritious and satisfying start to the day.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

4 large eggs

2 tbsp milk

1 tbsp butter

1 ripe avocado, sliced

2 cups baby spinach

8 oz (225 g) cremini mushrooms, sliced

2 slices artisan sourdough bread

1 medium tomato, halved

2 garlic cloves, minced

1 tbsp extra virgin olive oil

1 tsp fresh parsley, chopped

Salt, to taste

Freshly cracked black pepper, to taste

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Toast the sourdough slices until golden and crisp.

Heat half the olive oil in a skillet over medium-high heat. Sauté the mushrooms for 6–8 minutes until golden. Add the garlic during the last minute, season with salt and pepper, then spoon the mushrooms over the toast and garnish with parsley.

In the same skillet, cook the tomato halves cut-side down for 2–3 minutes until lightly charred.

Heat the remaining olive oil and quickly sauté the spinach until just wilted. Season lightly with salt and pepper.

Whisk the eggs with the milk, salt, and pepper. Melt the butter in a nonstick skillet over low heat and gently scramble the eggs until soft and creamy.

Slice the avocado.

Arrange the scrambled eggs, avocado, sautéed spinach, charred tomato, and mushroom toast on a serving plate.

Finish with a little cracked black pepper and serve immediately.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Kcal: 510 per serving

Niby mam to na własne życzenie, bo to przecież ja nie chciałam się spotykać, ja nie chciałam z nikim wychodzić.. Mam 21 lat i zero znajomych, przyjaciół. Nie mam powiadomień na telefonie, wszystkie znajomości jakie miałam straciłam przez siebie, niby mogę się tłumaczyć, że przez choroby, ale still.. Jestem zajebiście samotna, nie mam nawet komu opowiedzieć o moim dniu oprócz mojej mamie, ale też nie chce jej sobą obciążać cały czas.. Moja jedyna możliwość „wygadania się komuś” to raz w miesiącu u psychiatry za kilka stów.. Moje życie to jeden wielki shit do którego sama doprowadziłam. Mój największy lęk to to że umrę w samotności, to że nikt mnie nie pokocha taką jaką naprawdę jestem, nikt nie będzie gotowy mi pomóc.. Boję się każdego dnia.. Za miesiąc mam poprawki na studiach, nic na nie nie umiem bo przez ed nie mam siły się uczyć.. rozpierdalam sobie życie każdego dnia coraz bardziej..

Experience the flavors of our Keto Key Lime Pie, a refreshing and creamy dessert that's low in carbs and sugar-free.

With an almond flour crust and a tangy lime filling, this pie is the perfect treat for anyone on a keto diet.

A tasty and healthier take on traditional buffalo wings are these Vegan Buffalo Tofu Wings. They are ideal for people with dietary restrictions or anyone searching for a healthier snack option because they are oil-free, low-carb, gluten-free, and ketogenic. This dish is flavorful and satisfying because the tofu is coated in a spicy buffalo sauce and baked until crispy.

Ingredients: 1 block extra-firm tofu, pressed and drained. 1/2 cup hot sauce. 2 tablespoons coconut aminos. 1 tablespoon apple cider vinegar. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper optional, for extra heat. Salt and pepper to taste. Chopped green onions and sesame seeds for garnish optional.

Instructions: Preheat oven to 400F 200C. Cut the pressed tofu into bite-sized cubes or 'wings'. In a bowl, mix hot sauce, coconut aminos, apple cider vinegar, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Add tofu cubes to the sauce mixture and toss to coat evenly. Arrange tofu cubes on a lined baking sheet. Bake for 25-30 minutes, flipping halfway through, until tofu is crispy and golden brown. Once done, remove from oven and let cool slightly. Garnish with chopped green onions and sesame seeds if desired. Serve hot with celery sticks and vegan ranch or blue cheese dressing.

Prep Time: 15 minutes

Cook Time: 30 minutes

Zucchini Lasagna Roll-Ups

Thin zucchini slices replace pasta sheets, holding creamy ricotta and melted mozzarella in neat bundles that bake until golden. Each roll-up stays intact on the plate, delivering that familiar lasagna comfort in a lighter form.