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1. Prepare the ingredients before beginning because the process goes quickly once it's begun. Thaw the broccoli florets and chop them into small bite-sized pieces. Slice the bacon into small pieces. Shred the cheddar cheese. 2. Cook the pasta according to the package directions (boil 7-10 minutes, or until al dente). Drain the pasta in a colander and set it aside. 3. Return the pot to the stove, add the bacon, and cook over medium to medium-low heat until the bacon is brown and crispy (about 5 minutes). Use a slotted spoon to remove the bacon from the pot, leaving the grease behind. 4. Add the evaporated milk, smoked paprika, Dijon, hot sauce, and sauce to the pot with the bacon grease. Stir to combine and allow it to heat through (it should heat quickly as the pot will be very hot from cooking the bacon). 5. Once the evaporated milk is hot, turn the heat to low and begin whisking in the shredded cheddar, one handful at a time, waiting until the cheese is fully melted before adding the next handful. Once all of the cheese has been melted into the sauce, taste the cheese sauce and adjust the salt or hot sauce if desired. If the sauce becomes too thick, simply stir in one to two tablespoons of the remaining evaporated milk in the can. 6. Return the cooked pasta, crispy bacon (crumble into smaller pieces if desired), and chopped broccoli to the pot with the cheese sauce. Stir to combine. Serve immediately. What are Fat Bombs? In a ketogenic/keto diet, our main source of energy comes from fat (roughly 75%). For some people, this ratio is difficult to hit or maintain. The most obvious and usual solution is to simply consume a concentrated source of fat. For some, this includes: Butter Coconut Oil Olive Oil Flax Seed Oil MCT (medium-chain triglyceride) Oil For most, taking these fat sources straight is somewhat unpalatable and they don’t usually any additional protein/carbs from other foods. This is where fat bombs come into play. Making Fat Bombs There are many different recipes for making fat bombs. A majority of them are sweet, but I’ve even come across a few savory fat bombs that have incorporated ingredients like cheese and bacon! When making fat bombs, you need three basic things: Fat base that solidifies (coconut oil and butter work best) Flavoring (chocolate powder and flavored syrups work well) Mix-ins (nuts, seeds, shaved coconut, etc.)
It also helps if you have neat molds to make your fat bombs in. I found a really cool ice cube tray in the shape of lightning bolts at Target for $1 and I tend to use that! Chocolate Almond Butter Cups Ingredients 1 cup of Enjoy Life Chocolate Chips 1/2 cup of almond butter, room temperature 1/4 cup of coconut oil, room temperature 1/4 cup of butter (I use Kerrygold), softened 2 tablespoons of Heavy Whipping Cream Instructions 1. Melt together chocolate chips and heavy whipping cream 2. Drop a spoonful of melted chocolate mixture into mold and tilt to cover bottom and sides (do not grease molds)
Page 1 and 2: Low Carb Chili Servings Prep Time 4
Page 3 and 4: 20 minutes Servings Prep Time 2 Ser
Page 5 and 6: The Preparation 5 pound
Page 7 and 8: 1 large (50g) egg ½ teaspoon groun
Page 9 and 10: Bacon & Gruyere 1. If you're making
Page 11 and 12: The Execution 1. Slice the zucchini
Page 13 and 14: 1/2 tsp. Xanthan Gum 1/3 cup Erythr
Page 15 and 16: 1. Trim the chicken pieces of exces
Page 17: 1. Place the butter in a large mug
Page 21 and 22: Strawberry Peep Fat Bombs Ingredien
Page 23 and 24: 6. 6 Tbsp icing sugar 7. 30 Tbsp (2
Page 25 and 26: BLUEBERRY FAT BOMBS INGREDIENTS: 1
Page 27: Servings 16 small squares Calories

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