Morning elegance Feeling sensual and sophisticated in this black bodysuit and lace-trimmed gloves. What's your favorite way to add a touch of elegance to your outfit? Let me know below! #lacegloves #bodysuit #lace #elegant #sensual #model #supermodel #ukraine #annareznik

Who is your favorite glasses girl? (round 4)

Beef and Avocado Salad Zesty Grilled Beef and Creamy Avocado Salad Bowl Ingredients: 1 lb (450g) sirloin steak or flank steak 1 tablespoon olive oil 1 teaspoon cumin 1/2 teaspoon smoked paprika Salt and black pepper, to taste 4 cups mixed salad greens 1 large avocado, sliced 1/2 red onion, thinly sliced 1 cup cherry tomatoes, halved 1/2 cucumber, sliced 1/4 cup fresh cilantro or parsley, chopped Juice of 1 lime Dressing: 2 tablespoons olive oil 1 tablespoon lime juice 1 teaspoon Dijon mustard 1 teaspoon honey (optional) Salt and pepper to taste Directions: In a small bowl, combine olive oil, cumin, paprika, salt, and pepper. Rub over the steak and let it marinate for 10–15 minutes. Heat a grill or skillet over medium-high heat. Cook steak for 4–5 minutes per side (for medium-rare) or until desired doneness. Let rest for 5 minutes before slicing thinly against the grain. In a large salad bowl, combine salad greens, avocado, red onion, cherry tomatoes, cucumber, and herbs. In a small jar or bowl, whisk together all dressing ingredients until emulsified. Add sliced steak to the salad and drizzle with dressing. Toss gently and serve immediately. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 390 kcal | Servings: 4 servings #beefsalad #avocadosalad #grilledsteak #healthymeals #lowcarbrecipes #proteinrich #ketoapproved #whole30meals #freshsalads #easyweeknightmeals #dairyfreeoptions #paleofriendly #nutrientdense #summerlunch #steaksalad #cleaneating #quickandhealthy #lunchinspo #avocadolovers #saladbowl This Beef and Avocado Salad is your new weeknight favorite! With zesty lime, grilled steak, and creamy avocado, it’s a power bowl of flavor and freshness.

Looking for a comforting dish that delights your taste buds without the guilt? Try this Keto Chicken Fried Steak, a low-carb twist on a classic favorite that’s crispy, satisfying, and oh-so-delicious! Ingredients: - 1 pound cube steak - 1 cup almond flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 large eggs - 1/4 cup heavy cream - 1/4 cup pork rinds, crushed (optional for extra crunch) - 1/4 cup coconut oil or avocado oil (for frying) Directions: 1. Preheat your oven to 200°F. This will keep your cooked steaks warm while you fry the rest. 2. In a shallow bowl, mix together the almond flour, garlic powder, onion powder, paprika, salt, and black pepper. 3. In another bowl, whisk together the eggs and heavy cream until nice and smooth. 4. Take each cube steak and dip it into the egg mixture, letting any excess drip off before rolling it around in the almond flour mixture. If you're feeling adventurous, press it into the crushed pork rinds for that extra crunch! 5. Heat coconut oil or avocado oil in a large skillet over medium-high heat. 6. Once the oil is hot, carefully place the coated cube steaks into the skillet. Fry them for about 3-4 minutes on each side, until they are golden brown and cooked through. 7. Transfer the finished steaks to a baking sheet and pop them in the oven to keep warm while you finish frying the rest. 8. Serve hot and consider adding a drizzle of keto-friendly gravy or a side of steamed veggies for a complete meal. Nutritional Values (per serving): - Serving Size: 1 steak - Calories: 300 - Protein: 34g - Fat: 17g - Carbohydrates: 6g - Fiber: 3g Dig into this Keto Chicken Fried Steak for a meal that feels indulgent but won’t derail your diet! #KetoRecipes #LowCarb #ComfortFood #HealthyEating #Foodie

Indulge in a slice of heaven with this Sour Cream Blueberry Coffee Cake! It's soft, moist, and bursting with juicy blueberries, perfect for any time of day! #BlueberryLovers #KetoBaking #CoffeeCake #HealthyTreats #Yum Ingredients: - 2 cups almond flour - 1/2 cup coconut flour - 1/2 cup erythritol (or your favorite keto sweetener) - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 teaspoon cinnamon - 1/2 cup unsalted butter, softened - 1 cup sour cream - 4 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups fresh blueberries (or frozen, thawed and drained) Directions: 1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish or line it with parchment paper for easy removal. 2. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon. Get it all mixed up nicely! 3. In a separate bowl, cream the softened butter and erythritol until it’s nice and fluffy — about 2-3 minutes should do the trick. 4. Next, add in the sour cream, eggs, and vanilla extract to the butter mixture. Mix until everything is well blended and smooth. 5. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Don’t overmix; we want that cake to be tender! 6. Now comes the fun part! Carefully fold in the blueberries, taking care not to mash them. 7. Pour that beautiful batter into your prepared baking dish and spread it out evenly. 8. Pop it in the oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly! 9. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Nutritional Values (per serving): - Serving Size: 1 slice (based on 12 slices total) - Calories: 180 - Fat: 14g - Carbohydrates: 8g - Fiber: 3g - Protein: 6g Enjoy this delightful coffee cake with your morning coffee or as a sweet afternoon treat! Happy baking!