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Some low & slow soft scrambled eggs, pan roasted tomato, smoked salmon, avocado, a bed of peppery arugula, feta, and some homemade pickled onions. It hit the spot!
Here is everything with detailed notes on the pickled onions since I get a lot of questions on it:
1.For the eggs, get a pan on low heat, melt some butter, stir in your whisked eggs, and cook on low while pulling the eggs back and forth with a spatula. Slow and low is key here – patience goes a long way.
2.Sliced avocado topped with everything bagel seasoning.
3.Pan roasted tomato. I brushed these tomato halves with olive oil, sprinkled with sea salt & pepper, and roasted in a pan on medium heat for a few minutes.
4.Put everything on a big dose of @josiesorganics arugula – Arugula is hands down my favorite greens.
5.Topped with crumbled french feta.
6.Added some pickled onions that I make every other week at home. So easy: For the brine, I use 1 cup of red wine vinegar (you can use any other one but I find the red one more tasty and gives a nice color) and 1 cup water. I add 3-4 cloves of fresh chopped garlic, 1 tsp of whole coriander seeds, 1 tsp of black pepper seeds, 1/2 tbsp dry dill, 1/2 tbsp salt and 1 tsp sugar or sweetener of choice. I mix everything in a pan and bring it to a boil.
7.While the brine is going, I grab a mason jar (48oz) where I can fit about 1.5 medium-large red onions. I cut the onions julienne- thin long, put them in the jar and pour this brine mixture on. Put the lid on thight, let it cool on the counter for a couple hours, then put in the fridge overnight. Serve it up the next day.
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