Healthy Life Tips (2025)

17/02/2024

Instant Pot Mushroom Risotto
Ingredients
¼ cup unsalted butter
¼ cup olive oil
3 cups diced mushrooms
1 cup chopped onion
1 sprig rosemary
1 ½ cups Arborio rice
¾ cup white wine
1 quart chicken or vegetable stock
salt and ground black pepper to taste
½ cup grated Parmesan cheese
Directions
1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
2. Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes.
3. Pour in stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
4. Close and lock the lid. Turn the venting k**b to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. It will take time for pressure to build.
5. Tap venting k**b a few times with a wooden spoon or spatula. Stand back; turn k**b to point at vent. Remove lid when pressure is released, about 5 minutes.
6. Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

17/02/2024

Italian Wedding Soup
Ingredients
½ pound extra-lean ground beef
1 large egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon onion powder
5 ¾ cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
⅓ cup finely chopped carrot
Directions
1. Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl.
2. Shape beef mixture into 3/4-inch balls and place on a parchment-lined tray.
3. Heat broth in a large pot over medium-high heat until boiling. Stir in escarole, orzo, carrot, and meatballs and return to boil. Reduce heat to medium and cook at slow boil, stirring frequently to prevent sticking, until pasta is tender yet firm to the bite, about 10 minutes.

12/02/2024

Simple Beef Stroganoff
Ingredients
1 (8 ounce) package egg noodles
1 pound ground beef
1 (10.5 ounce) can fat-free condensed cream of mushroom soup
1 tablespoon garlic powder, or to taste
½ cup sour cream
salt and ground black pepper to taste
Directions
1. Gather all ingredients.
2. Sauté ground beef in a large skillet over medium heat until browned and crumbly; 5 to 10 minutes.
3. Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
4. Drain and discard any fat from the cooked beef. Stir condensed soup and garlic powder into the beef. Simmer for 10 minutes, stirring occasionally.
5. Remove beef from the heat. Add egg noodles and stir to combine. Stir in sour cream and season with salt and pepper.

12/02/2024

Slow Cooker Baby Back Ribs
Ingredients
3 pounds baby back ribs, trimmed
salt and ground black pepper, to taste
½ cup water
½ onion, sliced
1 clove garlic, minced
1 (18 ounce) bottle barbeque sauce
Directions
1. Gather all ingredients.
2. Season ribs with salt and pepper.
3. Pour 1/2 cup water into the slow cooker, then add ribs. Scatter onion and garlic over top. Cover and cook on Low for 8 hours or High for 4 hours.
4. When the ribs are almost finished, preheat the oven to 375 degrees F (190 degrees C).
5. Transfer ribs from the slow cooker to a baking sheet; discard onion and garlic. Coat ribs with barbeque sauce.
6. Bake ribs in the preheated oven until sauce caramelizes and sticks to meat, 10 to 15 minutes.

09/02/2024

Stuffed Pepper Soup
Ingredients
1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
¼ teaspoon dried thyme
¼ teaspoon dried sage
salt and pepper to taste
2 cups water
1 cup white rice
Directions
1. Gather all ingredients.
2. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. Add green pepper and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
4. Add tomatoes, tomato sauce, broth, thyme, and sage; season with salt and pepper. Cover and simmer until peppers are tender, about 30 to 45 minutes.
5. Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
6. Stir cooked rice into soup; heat through and serve.

09/02/2024

Chicken Spaghetti
Ingredients
1 (12 ounce) package angel hair pasta
2 cups chopped cooked chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
¾ (8 ounce) package processed cheese, cubed
½ (4 ounce) jar sliced mushrooms, drained
salt and pepper to taste
Directions
1. Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain pasta and return it to the pot.
2. Add chopped chicken, condensed soup, diced tomatoes with chile peppers, processed cheese, mushrooms, salt, and pepper.
3. Cook and stir over low heat until cheese is melted and mixture is heated through, about 5 minutes.

08/02/2024

Keto Smothered Chicken Thighs
Ingredients
4 (8 ounce) skin-on, bone-in chicken thighs
1 teaspoon paprika
salt and pepper to taste
4 slices bacon, cut into 1/2 inch pieces
⅓ cup low-sodium chicken broth
4 ounces sliced mushrooms
¼ cup heavy whipping cream
2 green onions, white and green parts separated and sliced
Directions
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Season chicken thighs on all sides with paprika, salt, and pepper.
3. Cook bacon in a cast iron skillet or oven-safe pan over medium-high heat until browned, 4 to 5 minutes. Remove from skillet and drain on a paper towel-lined plate. Drain and discard excess grease from the skillet.
4. Return the skillet to medium heat and cook chicken thighs, skin-side down, for 3 to 4 minutes. Flip chicken over and place the skillet in the preheated oven.
5. Bake until chicken thighs are no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken to a plate and cover with foil to keep warm. Remove all but 2 tablespoons of drippings from the skillet.
6. Return the skillet to the stove over medium-high heat. Pour in chicken broth while whisking up brown bits from the bottom of the skillet. Add mushrooms and cook until soft, about 3 to 4 minutes. Pour in heavy whipping cream and whisk together until lightly simmering, then reduce heat to medium-low. Season with salt and pepper, if necessary.
7. Return chicken and any juices back into the skillet; top with bacon and green onions. Serve immediately, spooning sauce over chicken.

08/02/2024

Caveman Chili
Ingredients
2 pounds ground pork
8 thick slices bacon, chopped
1 (14.5 ounce) can diced tomatoes, drained
1 onion, chopped
3 small green bell peppers, chopped
1 (6 ounce) can tomato paste
1 (1.25 ounce) package chili seasoning (such as McCormick®)
1 pinch garlic powder, or more to taste
1 pinch onion powder, or more to taste
salt and ground black pepper to taste
1 pinch ground cayenne pepper, or more to taste
Directions
1. Place pork in a skillet over medium heat; season with salt and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer pork to a slow cooker.
2. Place bacon in the hot skillet and cook over medium-high heat until evenly brown, about 10 minutes. Drain and discard grease. Transfer bacon to the slow cooker.
3. Combine drained tomatoes, onion, green bell pepper, and tomato paste in the slow cooker. Add seasoning packet, garlic powder, onion powder, salt, pepper, and cayenne pepper; stir to combine.
4. Cook on Low until flavors have combined, about 6 hours.

03/02/2024

Fried Chicken
Ingredients
1 (10 ounce) boneless, skinless chicken breast
salt to taste
1 tablespoon blanched almond flour
½ cup blanched almond flour
¼ cup freshly grated Grana Padano cheese
½ teaspoon salt, or as needed
½ teaspoon freshly ground black pepper
½ teaspoon granulated garlic
½ teaspoon paprika
1 large egg
2 tablespoons milk
¼ cup avocado oil for frying, or as needed
1 lemon, quartered
Directions
1. Remove chicken breast from the fridge 20 minutes before preparing the dish. Cut into 4 equal portions. Place each chicken piece in between plastic wrap and pound with a meat tenderizer to 1/4-inch thickness. Lightly salt chicken on both sides and dust with 1 tablespoon almond flour.
2. Combine 1/2 cup almond flour, Grana Padano cheese, 1/2 teaspoon salt, pepper, garlic, and paprika in a shallow bowl. Break egg into a second shallow bowl and whisk in milk. Dip each chicken piece first in egg mixture, shaking off excess, then into the almond mixture, pressing down to insure complete coverage. Place breaded chicken pieces on a plate.
3. Pour enough avocado oil into a large skillet to cover the bottom by a 1/4-inch. Heat over medium-high heat until it shimmers but is not smoking. Carefully lower each piece of chicken into the hot oil and cook for 2 minutes. Turn and cook on the other side until internal temperature reaches 165 degrees F (74 degrees C), about 2 more minutes. Drain chicken on a paper towel-lined plate and serve with lemon wedges.

03/02/2024

BBQ Ribs
Ingredients
2 tablespoons kosher salt
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground ginger
¼ teaspoon black pepper
heavy-duty aluminum foil
6 pounds pork ribs
2 cups wood chips
water
vegetable oil
1 cup keto barbecue sauce
Directions
1. Combine kosher salt, paprika, onion powder, garlic powder, ginger, and pepper in a small bowl.
2. Place one layer of aluminum foil on a baking sheet, leaving about a 2-inch overhang on all sides.
3. Pat ribs dry using a paper towel and rub spice mixture into both sides of ribs. Place rib racks, meaty side up, on the prepared baking sheet. Cover with more aluminum foil and tightly crimp the edges. Refrigerate 8 to 24 hours.
4. Preheat the oven to 225 degrees F (110 degrees C).
5. Place the covered baking sheet on the center rack of the oven and bake for 4 hours. Remove from the oven and rest ribs for 10 minutes.
6. Place the wood chips in a bowl and cover with water. Preheat an outdoor grill for medium heat.
7. Drain wood chips and place in an aluminum foil packet; poke several holes in the packet. Place the wood chip packet on the hottest part of the grill and close the lid.
8. When the chips are smoking, oil the grate where rib racks will go. Remove ribs from foil and place rib racks on the oiled grate. Brush with 1/2 the barbecue sauce. Close the lid and grill for 5 to 10 minutes, monitoring closely for flare-ups. Turn ribs and baste other side with remaining barbecue sauce.
9. Close the lid and grill, again monitoring for flare-ups, for an additional 5 to 10 minutes. Keep turning and basting until ribs reach your desired color. Slice rib racks into portions and serve with additional barbecue sauce.

01/02/2024

Chicken Parmesan
Ingredients
1 (8 ounce) skinless, boneless chicken breast
1 large egg
1 tablespoon heavy whipping cream
1 ½ ounces pork rinds, crushed
1 ounce grated Parmesan cheese
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon red pepper flakes (Optional)
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
1 tablespoon ghee (clarified butter)
½ cup jarred tomato sauce (such as Rao's®)
¼ cup shredded mozzarella cheese
Directions
1. Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Slice chicken breast through the middle horizontally from one side to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Pound chicken flat until about 1/2-inch thick.
3. Beat egg and cream together in a bowl.
4. Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper, black pepper, and Italian seasoning in a separate shallow bowl or plate.
5. Dip chicken into egg mixture; coat completely. Press chicken into breading; thickly coat both sides.
6. Heat a skillet over medium-high heat; add ghee. Place chicken in the pan; cook until no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful to keep breading in place.
7. Transfer chicken to a baking sheet. Cover with tomato sauce; top with mozzarella cheese.
8. Broil until cheese is bubbling and barely browned, about 2 minutes.

01/02/2024

Fathead Pizza with Chorizo and Salsa
Ingredients
1 ½ cups mozzarella cheese, shredded
2 tablespoons cream cheese, softened
¾ cup almond flour
½ teaspoon salt
½ teaspoon oregano
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper, or to taste
1 egg, beaten, at room temperature
cooking spray
Topping:
2 ounces Mexican chorizo, crumbled
½ cup mozzarella cheese, shredded
¼ cup salsa
1 tablespoon diced onion
2 tablespoons cilantro leaves for garnish
Directions
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place 1 1/2 cups mozzarella cheese and cream cheese in a microwave-safe bowl and heat until melted, about 1 1/2 minutes. Stir well. Add almond flour, salt, oregano, garlic powder, and black pepper. Use your hands to combine dough. Once combined, add beaten egg and stir until well incorporated.
3. Spray 2 large pieces of parchment paper with non-stick spray. Place dough on one piece of parchment paper and cover with the second piece. Using your hands or a rolling pin, flatten pizza dough to a 10-inch round. Remove top parchment paper and place bottom piece of parchment paper with flattened pizza dough onto a baking sheet. Pierce all of the pizza dough with a fork to prevent the dough from rising.
4. Bake in the preheated oven until bottom starts to brown, 12 to 17 minutes.
5. Meanwhile place chorizo in a microwave-safe bowl and cover with a paper towel. Microwave in three 1-minute increments, uncovering and stirring meat well after each.
6. Remove pizza crust from oven and top with 1/2 cup mozzarella cheese, chorizo, salsa, and onion. Bake until cheese is melted, 4 to 6 minutes more. Garnish with cilantro leaves.

29/01/2024

Shrimp Scampi
Ingredients
2 (8 ounce) packages shirataki noodles, drained and rinsed
1 tablespoon olive oil
1 tablespoon minced shallot
2 cloves garlic, minced
¼ teaspoon red pepper flakes
12 ounces raw shrimp, peeled and deveined
¼ teaspoon salt
⅛ teaspoon ground black pepper
3 tablespoons fresh lemon juice
3 tablespoons dry white wine
2 tablespoons butter
1 tablespoon chopped fresh parsley
Directions
1. Cover shirataki noodles with water and bring to a boil. Boil for 5 minutes. Drain.
2. Return drained noodles to the saucepan and cook over medium heat to remove any excess moisture, 5 to 6 minutes. Remove from heat and set aside.
3. Drizzle olive oil into a large skillet over medium heat. Add shallot and stir until translucent, 2 to 3 minutes. Take care not to burn. Add garlic and red pepper flakes; stir for 1 minute. Add shrimp and cook for 2 to 3 minutes per side, taking care not to overcook. Season with salt and pepper.
4. Transfer shrimp to a bowl, reserving pan drippings in the skillet. Whisk lemon juice and white wine into the skillet. Add butter and cook until fully incorporated and sauce begins to thicken slightly, 3 to 4 minutes.
5. Return shrimp to the skillet. Add noodles. Sprinkle with parsley and toss to combine.

29/01/2024

Low-Carb Bacon Cheeseburger Casserole
Ingredients
2 pounds ground beef
2 cloves garlic, minced
½ teaspoon onion powder
1 pound cooked bacon, cut into pieces
8 large eggs
1 cup heavy whipping cream
½ teaspoon salt
¼ teaspoon ground black pepper
1 (12 ounce) package shredded Cheddar cheese
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Cook beef, garlic, and onion powder in a large nonstick skillet over medium-high heat, stirring often, until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. Transfer beef to a 9x13-inch casserole pan. Add cooked bacon and stir to combine; spread in an even layer.
4. Whisk eggs, cream, salt, and pepper together in a medium bowl until well combined. Stir in 3/4 of the Cheddar cheese. Pour mixture over beef in the casserole dish, then sprinkle remaining Cheddar over top.
5. Bake in the preheated oven until golden brown on top, 30 to 35 minutes.

27/01/2024

Keto Spinach-Artichoke Chicken
Ingredients
½ (10 ounce) package frozen spinach
1 (4 ounce) package cream cheese, softened
½ (14 ounce) can quartered artichoke hearts, drained and chopped
¼ cup shredded Parmesan cheese
¼ cup mayonnaise
½ teaspoon garlic powder
½ teaspoon salt
4 (8 ounce) boneless, skinless chicken breasts
salt and pepper to taste
1 tablespoon olive oil
½ cup shredded mozzarella cheese
Directions
1. Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.
2. Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.
3. Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.
4. Preheat the oven to 375 degrees F (190 degrees C).
5. Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.
6. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.

27/01/2024

Easy Beef Tacos
Ingredients
2 cups shredded Cheddar cheese
1 pound ground beef
½ package taco seasoning mix
½ teaspoon salt
¼ teaspoon ground black pepper
1 avocado, diced
1 cup shredded lettuce
½ cup shredded Cheddar cheese
½ cup tomatoes, diced
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mat.
2. Spread Cheddar cheese into four 6-inch circles, placed 2 inches apart.
3. Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes.
4. Cool for 2 to 3 minutes before lifting with a spatula. Place over wooden spoon handle wrapped in aluminum foil balanced over 2 cups/cans. Let taco shells cool completely, about 10 minutes.
5. Cook beef in a skillet over medium-high heat until browned, stirring often to separate meat, about 7 minutes. Season with taco seasoning, salt, and pepper; cook for 1 minute more.
6. Divide beef mixture among cheese taco shells. Top with avocado, lettuce, Cheddar cheese, and tomatoes.

26/01/2024

Keto Chicken Cordon Bleu Meatballs
Ingredients
1 pound ground chicken
⅓ cup blanched almond flour
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1 egg, lightly beaten
6 ounces ham steak, cubed into 20 even pieces
1 tablespoon olive oil
1 tablespoon butter
¾ cup chicken broth
1 teaspoon Dijon mustard
½ cup heavy cream
1 cup shredded Swiss cheese
1 pinch cracked black pepper to taste
2 tablespoons minced fresh parsley (Optional)
Directions
1. Combine chicken, almond flour, salt, garlic powder, onion powder, and egg in a bowl. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of ham; place on a plate. Repeat with remaining chicken mixture and ham, making 20 meatballs total.
2. Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on one side; turn and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate.
3. Return the skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard; bring to a simmer for 3 to 4 minutes. Stir in heavy cream and whisk until sauce begins to simmer. Whisk in Swiss cheese until completely melted. Return meatballs to skillet and simmer until sauce has slightly thickened, 3 to 4 minutes. Season with cracked black pepper and parsley. Serve immediately. Sauce will further thicken upon cooling.

26/01/2024

Keto Lemon-Garlic Chicken Thighs in the Air Fryer
Ingredients
¼ cup lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
2 cloves garlic, minced
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 skin-on, bone-in chicken thighs
4 lemon wedges
Directions
1. Whisk lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper together in a bowl. Set marinade aside.
2. Place chicken thighs into a large resealable plastic bag. Pour marinade over chicken and seal bag, making sure to cover all parts of chicken. Refrigerate for at least 2 hours.
3. Preheat an air fryer to 360 degrees F (175 degrees C).
4. Remove chicken from marinade and pat dry with paper towels. Place chicken pieces in the air fryer basket, cooking in batches if necessary.
5. Fry until chicken is no longer pink at the bone and the juices run clear, 22 to 24 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Squeeze a lemon wedge over each piece upon serving.

Healthy Life Tips

17/02/2024

17/02/2024

12/02/2024

12/02/2024

09/02/2024

09/02/2024

08/02/2024

08/02/2024

03/02/2024

03/02/2024

01/02/2024

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29/01/2024

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