Peanut Butter Muffin Essay

Peanut Butter Muffin with Low Carb

Serving Size: 1 Muffin

Servings per Recipe: 1

Freestyle Points per Serving: 5

Calories: 260

Preparation Time: 5 Minutes Ingredients:

1. Peanut Butter- 1 tbsp.. 1

2. Coconut flour- 1 tbsp..

3. Flaxseed meal- 1 tbsp..

4. Egg- 1

5. Baking powder- ¼ tsp..

6. Ground cinnamon- ¼ tsp..

7. Vanilla extract- ¼ tsp..

8. Stevia- 1/16 tsp..

9. Almond Milk- 5 tbsp.., Unsweetened

Nutrition Information

Fat 17g

Saturated Fat 4g

Carbohydrates 12g

Protein 12g

Sugar 3g Instructions:

1. Start the recipe by spraying a muffin mug with butter or cooking spray.

2. Now, in a separate mixing bowl, take the coconut flour, flaxseed meal and mix well. to help mix it nicely, you can also use a fork and beat the same.

3. You have

Water- 3 tbsp.

5. Olive oil- 2 tsp.

6. Lemon juice- 1 tbsp.

7. Garlic- 2 cloves

8. Black pepper- 1/8 tsp.

9. Salt- 1/8 tsp.

10. Shrimp- 1.33 lbs

11. Olive oil- 1 tbsp.

12. Parmesan cheese- ¼ cup

13. Zucchini- 4, cut and added in noodles Nutrition Information

Fat 12 g

Saturated Fat 3 g

Carbohydrates 12 g

Protein 39 g

Sugar 8 g Instructions: 1. First of all, you can create your homemade pesto with the ingredients that are basil, almonds, garlic, olive oil, pepper, salt, lemon juice, and water. Add all these ingredients in a food processor and make a consistent pesto.

2. Heat a skillet to medium on cooking station and pour some olive oil. Now, use pepper and salt as the seasoning for shrimps and add them to the skillet too.

3. Cook the shrimps for about 2 minutes until it starts giving an opaque and pink texture. Place the cooked shrimps aside and move towards other ingredients.

4. Cut zucchini in the cooked noodles and cook for about 4 minutes. Make sure you just cook until the noodles and zucchini get tender.

5. Pour pesto over the noodles. Stir and top it with some parmesan cheese. Ready to serve!

Slow Cooked Italian Lasagna Soup

Serving Size: 1.25 cups

Servings per Recipe:

Onions- 2, medium, peeled and sliced

4. Olive oil- 2 tsp.

5. Carrots- 2, medium, sliced after peeling

6. Water- 20 oz.

7. Celery- 1 stalk, sliced

8. Potatoes- 2, medium, cut into cubes

9. Pepper- 1 tsp.

10. Tomatoes- 2, medium, chopped

11. Salt- 1 tsp. Nutrition Information

Fat 2 g

Saturated Fat 0 g

Carbohydrates 24 g

Protein 6 g

Sugar 6 g Instructions: 1. Use soup pot or a Dutch oven and put the available olive oil in it. Keep the heat level at medium.

2. Now, include onions and stir cook until you get a light golden tender texture.

3. Pour the available beef broth along with carrots, cabbage, water, celery, and potatoes.

4. Cook at medium heat until you get a boil. Then, reduce the heat and let it simmer for about 25 to 30 minutes.

5. After that, include tomatoes, pepper, and salt and let it further simmer for about 12 minutes. But make sure you keep the lid open this time.

6. Serve with sour cream or yogurt and garnish with parsley.

Hot Chicken Chili

Serving Size: 1.5 cup

Servings per Recipe: 8

Freestyle Points per Serving: 0

Calories: 226

Preparation Time: 4 Hours 15 Minutes Ingredients: 1. Ground chicken- 2 lbs, lean

2. Green pepper- 1, diced

3. Red pepper- 1, diced

4. Red onion- 1,