🇺🇸/🇬🇧 Lunch time 🍴
Veggie bowl with some greens, avocado, roasted tomatoes, purple olives, carrot spread and oat & emmental falafels (bought them at Picard)🌿 Bon appétit!
🇫🇷 À table 🍴
Bol végé avec de la roquette, de l’avocat, des tomates rôties, du nouba aux carottes des 3 chouettes, des olives noires et des boulettes avoine & emmental Picard 🌿
Looking for a quick snack to give you some long lasting energy till the evening? We're using some BROWN pitta bread, which is a slow burning carbohydrate (keeps you full for longer), coupled with a delicious yogurt chive dip made with @timsdairyyogurt 😍 #Fudent —————————————————————
- 500g @timsdairyyogurt Greek style natural yogurt
- 2tsp white wine vinegar
- Handful of chopped fresh chives
Nicholsons hidden brunch spot puts the "egg" in "eggstra-ordinary". .
I took this delicious, runny, stuffed salmon bun down faster than my IG account will go if I describe what I did to the it 😈😈
Involtini bành tràng, verza, funghi 🍄 cavolo viola e cipollotto, accompagnati da salsa al miso affumicato 🔥
Trovate il nostro nuovo antipasto anche nel menù degustazione “Claudia”. A stasera!
KETA PARMESAN CHIFFON 🌸
(Swipe for vid tutorial)
This is an ETHEREALLY LIGHT, FLUFFY, DELICATE, sponge cheese cake. Even lighter than any good Hokkaido Cheesecake that I have ever tasted – and far less cloying. I’m very, very, happy & proud of this new recipe.
If you have already tried my Keto CHEESY BUTTERCAKE, you will know that the parmesan + cake combo is fabulous! I’m going even further outside the box by throwing in some cheddar as well. And let me tell you. WOW. I could eat this whole thing up all by myself.
PLEASE. TRY IT! You might end up being reluctant to eat cheesecake any other way again. 😉
EGG YOLKS 3 large yolks
ALMOND MILK + HEAVY CREAM 1/4 cup+1 tsp/60 ml/60 g
AVOCADO or COCONUT OIL 4 TBSP/45 ml/40 g
ALMOND MEAL 1/2 cup/50 g
POWDERED PARMESAN 1/8 cup/20g
EGG WHITES 4 large whites
ERYTHRITOL 1/4 cup/50 g
CREAM OF TARTAR 1 tsp
CHEDDAR CHEESE 40g/1.5 oz cut into small cubes
1. Preheat oven to 180180°C/350°F. Oven rack at one below middle. Use a 17cm (6.5”) NOT non-stick aluminium tube tin. Do not grease.
2. Whisk chilled egg whites until it starts to froth. Add cream of tartar. Then add in erythritol. Whisk until stiff peaks form. Set aside.
3. Whisk egg yolks in a large bowl. Add in milk. Whisk till frothy. Add in oil. Whisk for 1 min.
4. Sift in almond meal. Place your sifter high up so it all gets aerated nicely. Gently mix parmesan too; until well combined.
5. Lightly fold in egg whites in thirds. Fold in cheddar cubes. Pour into tube tin.
6. Bake for 25 minutes. Invert the cake tin & cool the cake upside down for a hour – this is crucial.
7. Remove cake from tin. Cut & serve plain.
OPTIONAL EXTRA STEP: You can grate some cheddar cheese over the top of the cake. Place under hot grill for 3 mins. Cut & Serve warm. 💗#keto#ketodiet#ketosis#ketogenic#paleo#weightlossjourney#weightloss#strongnotskinny#eat#cleaneating#eatclean#instafood#recipe#foodporn#ketogenic#eatwell#lchf#lowcarb#goodeats#goodfood#foodie#healthyfood#healthy#healthyeating#yummy#delicious#yum#healthylifestyle#fitfood#ketochixbakes#シフォンケーキ
Hey ho #fitfam 💃🏼 Hope you’re all doing fantastic today! I’ve had a super busy morning but managed to enjoy this beautiful bowl of oats while getting some work done 💻 In a bit I’m finally going to go to the Apple store to make a claim for my broken headphones... already dreading it as that store is THE WORST. But one of the cats ate my bluetooth headphones last night so it’s about time 🙃 • I started off this morning with my favourite #CoreDeForce workout and am still riding that endorphine high 😌💪🏻
Going to miss the almond croissants from @thefrenchmarketrumson the most.
Back to reality tomorrow & I can’t wait to get back into the swing of things. I’m excited to continue half marathon training & being able to enjoy the last couple weeks of running weather! (If it’s under 30 degrees it’s a no-go for me ;)). ____
This will be an extremely busy week between finalizing the masters programs I want to apply to & taking the GRE on Friday- honestly though can’t wait to see what’s in store for me & I feel so grateful to have the opportunity to be pursuing what I love.