Ingredients: 2 large zucchini (600g) 1 cup sausage, Italian, cooked, La Romanella (224g) 1 can tomato paste (150g) 1 cup heavy whipping cream(120g) 1/2 c olive Oil (108g) 2 .5 cups mozzarella Cheese, grated, whole milk (300g) 1 cup parmesan Cheese, grated Seasoning: 2 Tablespoons of fresh Basil , chopped (5g) 1 Tablespoon Fresh Oregano, chopped (8g) 1 1/2 teaspoon of ground black pepper Directions: Preheat oven to 325 degrees F (165 degrees C). Slice zucchini lengthwise into very thin slices. Brush zucchini slices with olive oil on both sides, then place sliced zucchini on lined cookie sheet. Bake for 10 minutes. While zucchini is baking in the oven, prepare the meat sauce, saute cooked sausage in large skillet over medium high heat for 5 minutes. Sprinkle with allotted pepper. Cook and stir until meat is browned. In sauce pan, add heavy whipping cream, olive oil and heat on medium heat. Stir in tomato paste, basil, and oregano. Do not add water if sauce is too thick. Zucchini will provide necessary water to thin out the sauce. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently. Grease a deep 9x13 inch baking pan. To assemble lasagna, spread the meat sauce into the bottom of prepared pan to cover the bottom. Then layer the zucchini slices, the mozzarella cheese, and meat sauce. Repeat by layering the remaining meat sauce, zucchini slices, mozzarella. mixture, and spread Parmesan cheese evenly over the top; cover with foil.
Bake for 30 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
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Introducing our Irresistible Keto Waffle Recipe, the perfect solution for satisfying your cravings while staying true to your ketogenic lifestyle. Indulge in crispy, golden waffles without the guilt of high carbs. Made with a blend of almond flour, eggs, and a hint of vanilla extract, these waffles are not only low in carbs but also high in healthy fats and protein, making them a satisfying breakfast or brunch option. Whether you top them with fresh berries and whipped cream or sugar-free syrup, these waffles are sure to become a staple in your keto meal rotation. With just the right balance of flavors and textures, our Keto Waffle Recipe will leave you feeling satisfied and energized, ready to take on the day ahead. Enjoy a delicious breakfast without compromising your keto goals with our Irresistible Keto Waffle Recipe. Ingredients:
2 eggs Large, 2 Tbsp of almond flour, 2 Tbsp of Coconut Oil, 1/8 tsp of baking powder, 1/8 tsp Vanilla Extract 1/2 pkt Stevia or Monk Fruit (optional) 2 Tbsp Walden's Pancake syrup (optional) Approximately 470 calories, 2 grams net carb, 2:1 ratio Directions: Preheat waffle iron. Beat eggs in medium size bowl with hand beater or fork until fluffy. Beat in coconut oil, almond flour and baking powder, salt and vanilla, just until smooth. Spray preheated waffle iron with no-stick spray. Pour mixture onto hot waffle iron. Cook until golden brown. Serve hot. Top with Waldens Pancake syrup. (optional)
Mix together in a salad bowl:
1 cup Spinach (30 g) 1/2 Avocado (86.5g) 25 blueberries (29g) 1/4 cup cucumber (26g) 1 Tbsp pumpkin seeds (14g) 1 Tbsp Sunflower seeds (14 g) 1.5 Tbsp Hemp seeds (15g ) 14 Pistachio nut (7.5g) Salad Dressing 1 Tbsp Avocado oil (15g) 1 tsp of Balsamic Vinegar (5g) 1 pkt of Stevia (optional) This is my favorite salad! I enjoy this salad with variations to it at least 3 times per week. I hope you will enjoy it as much as I do. Some days I add the Coconut Clusters instead of pumpkin seeds and sunflower seeds. |