Bacon & Swiss Mustard Chicken with Mushrooms Recipe

Keto, low carb, no carb friendly!

1 chicken breast

2 bacon slices

Diced tomato

A slice of red onion

Swiss cheese slice

3/4 cup slices portabella mushrooms

1 cup raw spinach

1 tbsp mustard (boars head preferred)

2 tbsp Parmesan shavings

1tbsp butter

Saute your chicken, mushrooms and bacon in butter. When your chicken is browned on one side, flip it, along with the mushrooms and bacon. When the 2nd side of your chicken is starting to brown, put the swiss cheese and parmesan on top and cover for 1 minute. Uncover and place the bacon and mushrooms in a paper towel to soak up the grease. Saute your red onion quickly while your bacon and mushrooms are drying. Place your chicken over a bed of spinach, salt and pepper to taste. Top with dried bacon, mushrooms, red onion and diced tomatoes. Either squeeze the mustard in a zig zag pattern on top or put off to the side for dipping. Enjoy!

Buttered Spinach and Creamy Avocado Bowl Recipe

Not a difficult recipe, I intuitively came up with this snack and it is a very healthy 80 calories to boost your energy and end hunger. Keto, low carb, no carb and paleo friendly (sans butter and parm).

1 cup spinach

1/4 avocado diced

1/2 cup broccoli florets

1/2 tbsp butter (optional)

1 tbsp shaved parmesan

Salt and pepper to taste

The quickest way to put this together is to microwave the spinach and broccoli topped with the butter and parmesan for 1 minute on high. If you are going without dairy, you can boil both greens in some water until the broccoli is bright green. If using dairy, stir the spinach after removing from microwave. Dice avocado and put on top of the spinach and broccoli mix.

So satisfying, all 3 greens are healthy and hunger suppressing vegetables. Spinach and avocados act like diuretics so help you to lose water weight. Great for after workout or as a mini meal.

Caesar Salad Dressing Recipe

INGREDIENTS

  • 1 small garlic clove, minced
  • 1/2 teaspoon anchovy paste (found near the canned tuna in the store)
  • 1 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup mayonnaise
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
Place all ingredients in a blender and blend until mixed and smooth.