If you're on a low-carb kick but still crave that breakfast favorite, these Keto Pancakes are a game changer! Deliciously cheesy and oh-so-easy to whip up, they’ll keep you satisfied and energized.

Ingredients:
- 1 egg
- 1 tablespoon cream cheese
- 1 tablespoon almond flour
- 1 tablespoon parmesan cheese
- Fillings of your choice (e.g., ham, mozzarella)
- Pinch of pepper
- Black coffee (optional)

Directions:
1. In a mixing bowl, combine the egg, cream cheese, almond flour, parmesan cheese, and a pinch of pepper. Mix until you have a smooth batter.
2. Heat a skillet over medium heat and lightly grease it if needed. Pour the batter into the skillet like you would with a regular pancake.
3. Cook for about 2-3 minutes on one side until golden, then flip and cook for another 1-2 minutes.
4. Once the pancake is cooked through, add your favorite fillings on one half, fold it over, and let it heat through for a minute.
5. Serve warm alongside a cup of black coffee if you like!

Nutritional Values (per pancake):
- Calories: 170
- Protein: 10g
- Carbs: 3g
- Fat: 14g
- Fiber: 1g

Serving Size: 1 pancake

Enjoy a delightful breakfast that fits your keto lifestyle! #KetoBreakfast #LowCarb #HealthyEating #PancakeLove #BreakfastGoals

Korean BBQ Chicken Wings

Sticky Korean BBQ Wings with Sesame and Scallions

Ingredients:

2 lbs chicken wings, split and tips removed

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon cornstarch

1 tablespoon vegetable oil

For the Korean BBQ Sauce:

1/2 cup soy sauce

1/4 cup brown sugar

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon gochujang (Korean chili paste)

2 cloves garlic, minced

1 teaspoon grated ginger

1 tablespoon honey

1 tablespoon water

Garnish:

1 tablespoon toasted sesame seeds

2 green onions, thinly sliced

Directions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil and place a wire rack on top.

Pat chicken wings dry with paper towels. Toss with salt, pepper, cornstarch, and vegetable oil until evenly coated.

Arrange wings on the rack in a single layer and bake for 40–45 minutes, flipping halfway, until crispy and golden brown.

Meanwhile, in a saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, garlic, ginger, honey, and water.

Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes until thickened slightly.

Remove wings from oven and toss in the warm Korean BBQ sauce until well coated.

Return wings to the oven for 5 minutes to caramelize.

Garnish with sesame seeds and green onions. Serve hot.

Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: 420 kcal | Servings: 4 servings

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Sticky, spicy, and bursting with flavor – these Korean BBQ Chicken Wings are oven-baked to crispy perfection and coated in a luscious gochujang glaze!

Ever wonder what time near a black hole feels like? Well, thanks to Einstein’s Theory of General Relativity, we know that time slows down big time! One hour near a black hole could equal thousands of years on Earth. It’s all because of the crazy strong gravity bending both space and time. Pretty mind-blowing, right?

Tzatziki Chicken Salad

Mediterranean Tzatziki Chicken Salad with Fresh Herbs and Crisp Veggies

Ingredients:

2 cups cooked chicken breast, shredded or chopped

1 cup cucumber, diced

1 cup cherry tomatoes, halved

1/2 cup red onion, thinly sliced

4 cups mixed greens (romaine, arugula, or spinach)

1/4 cup Kalamata olives, pitted and sliced

1/4 cup feta cheese, crumbled

1/2 cup Greek yogurt

1/2 cucumber, grated and excess water squeezed out

2 cloves garlic, minced

1 tablespoon fresh dill, chopped

1 tablespoon fresh lemon juice

1 tablespoon olive oil

Salt and black pepper, to taste

Directions:

In a small bowl, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper to make the tzatziki sauce. Mix well and refrigerate for at least 15 minutes.

In a large bowl, combine cooked chicken, diced cucumber, cherry tomatoes, red onion, olives, and mixed greens.

Drizzle the tzatziki sauce over the salad and toss gently to combine.

Sprinkle crumbled feta cheese on top before serving.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
Kcal: 320 kcal | Servings: 4 servings

#tzatzikichickensalad #mediterraneanfood #healthylunch #greeksalad #tzatziki #chickenrecipes #freshandhealthy #lowcarbmeals #easyrecipes #summereats #greekyogurt #freshherbs #saladrecipes #proteinpacked #cleaneating #lightlunchideas #healthyanddelicious #homemadeflavor #mealprepideas #balancedmeals

Fresh, creamy, and packed with flavor — this Tzatziki Chicken Salad is a Mediterranean dream come true! Perfect for a light and healthy lunch.

Grilled Salmon & Shrimp Fettuccine Alfredo
This luxurious dish features perfectly grilled salmon and shrimp nestled in a classic, creamy Parmesan Alfredo sauce, all tossed with tender fettuccine. It's an impressive meal that's surprisingly easy to make, perfect for a special occasion or a comforting weeknight dinner.

Yields: 2-3 servings
Prep time: 20 minutes (plus marinating time for seafood)
Cook time: 20-25 minutes

Ingredients:
Grilled Salmon & Shrimp:

1 (6-8 oz) salmon fillet, skin on or off
½ lb large shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, minced
½ tsp dried oregano
¼ tsp smoked paprika (optional, for color and flavor)
Salt & freshly cracked black pepper to taste
Lemon wedges for serving
Fettuccine:

8 oz fettuccine pasta
Creamy Alfredo Sauce:

2 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese (plus more for serving)
¼ tsp ground black pepper
Pinch of salt (Parmesan is salty, so add cautiously)
¼ cup reserved pasta water (optional, for thinning)
2 tbsp fresh parsley, chopped (plus more for garnish)
Instructions:
Marinate Seafood & Prepare Grill:

Pat salmon and shrimp dry with paper towels. In a medium bowl, combine salmon fillet and shrimp with 2 tbsp olive oil, 2 minced garlic cloves, oregano, smoked paprika (if using), salt, and pepper. Toss gently to coat. Let marinate at room temperature for at least 15 minutes while you prepare other ingredients.
Preheat your grill or grill pan to medium-high heat.
Cook Fettuccine:

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente.
Before draining, reserve about ¼ cup of the pasta water. Drain the rest of the pasta and set aside.
Grill Salmon & Shrimp:

Place the salmon fillet on the preheated grill. Grill for 4-6 minutes per side, or until cooked through and flaky (internal temperature of 145°F / 63°C). Cooking time will vary based on thickness. Remove salmon from grill and set aside.
Add the marinated shrimp to the grill. Grill for 1-2 minutes per side, or until pink and opaque. Shrimp cook very quickly! Remove shrimp from grill and set aside.
Once salmon is cool enough to handle, flake it into bite-sized pieces, discarding the skin if desired.
Make the Alfredo Sauce:

In a large skillet or saucepan, melt 2 tbsp butter over medium heat.
Add 3 cloves minced garlic and sauté for about 1 minute until fragrant. Do not brown.
Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and let it cook for 2-3 minutes, stirring, until it begins to slightly thicken.
Gradually add 1 cup grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
Season with ground black pepper and a pinch of salt (taste first, as Parmesan adds salt). If the sauce is too thick, stir in a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
Stir in 2 tbsp fresh chopped parsley.
Combine & Serve:

Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly in the creamy sauce.
Gently fold in the grilled salmon pieces and shrimp.
Serve immediately, garnished with extra grated Parmesan cheese, fresh chopped parsley, and a lemon wedge for a final squeeze of freshness.
Tips for Success:
Don't Overcook Seafood: Salmon and shrimp cook quickly, especially on a grill. Be mindful of cooking times to ensure they remain tender and juicy.
Fresh Parmesan: Using freshly grated Parmesan cheese makes a significant difference in the texture and flavor of your Alfredo sauce compared to pre-grated varieties.
Pasta Water: Always reserve some pasta water! It's your secret weapon for adjusting the sauce consistency if it becomes too thick.
Gentle Folding: Once the seafood is cooked, fold it into the pasta and sauce gently to prevent the salmon from breaking apart too much.
Serve Immediately: Alfredo sauce is best enjoyed fresh off the stove when it's at its creamiest.