Creamy, delicious, and definitely not dairy-free. I actually hate chicken, so each dish I cook with chicken I make sure to drench in cheese, cream, and white wine. This is a chicken you’ll be dreaming about!
• 4 chicken breast
• Salt and Pepper to taste
• 3 tbsp butter
• 8 oz baby bella mushrooms
• 2 cloves garlic
• ½ cup white wine
• 2 cups heavy cream
• ½ tsp oregano
• 1 cup parmesan (grated)
• 2 cups spinach
• 8 oz mozzarella
1. Season each chicken breast with salt and pepper, cook each chicken breast. Once chicken is cooked through, remove from pan and leave the juices in the pan.
2. Add the butter to the pan and let it melt. Then add the mushrooms. Mix thoroughly and then add the garlic.
3. Once the ingredients above are mixed, add the white wine. Let the white wine reduce in half. Then add the heavy whipping cream. Simmer for 10 minutes and stir occasionally.
4. Add in the oregano, the grated parmesan and salt and pepper to taste. Stir thoroughly until it is completely mixed together.
5. Add in the spinach and mix until the spinach has softened and mixed in with the sauce. Then add back in the four chicken breasts to the pan and cover in sauce.
6. Add two slices of mozzarella cheese to each chicken breast and place in oven to broil on high for 4-6 minutes. Remove from oven and serve.
This recipe is one of my all-time favorites. I’m always looking for different ways to make chicken taste better. Think of a classic Italian dish, with the creamy deliciousness of French cuisine and add a kick of spice!
- 2-4 chicken breasts
- 1-2 tbsp olive oil
- 2 tbsp butter
- 2-3 tbsp minced garlic
- 1 yellow onion
- 2 tbsp tomato paste
- 1/2 tsp cayenne
- 1 tsp paprika
- Salt and pepper
- 1/2 cup grated parmesan
- 1 cup heavy whipping cream
- 2 cups spinach
- 1 lemon
- 1/4 cup parsley
- Add olive oil to the skillet on medium heat. Add the chicken breasts to the skillet and cook each side for 10-15 minutes or until cooked through. Add salt and pepper on each side. Remove chicken from the skillet, chop up the chicken into bite-sized pieces, and set aside.
- Add butter to the skillet on medium-low heat. Chop up the onion and add it to the skillet. Sauté the onion until it is golden brown. Add in the minced garlic and sauté for 10 more minutes.
- Add the tomato paste, paprika, and cayenne, to the skillet and mix thoroughly.
- Add the heavy whipping cream to the skillet. Mix thoroughly on medium heat for 10-15 minutes. Add the grated parmesan to the dish and continue to stir until it is mixed in.
- Add the spinach and stir until the spinach is cooked and mixed into the sauce.
- Add the chicken back into the sauce. Squeeze 1 whole lemon into the sauce and the parsley and stir thoroughly.
Serve with zoodles for a keto-friendly and low carb dish!
I absolutely love French food, so when I discovered I could make a Keto-friendly Chicken Cordon Bleu I did not wait a minute! This dish pairs very nicely with asparagus. Enjoy!
Ingredients: (4 servings)
- 2 boneless, skinless chicken breasts
- 8 slices provolone cheese
- 4 slices ham
- ½ stick of butter (1/4 cup)
- 2 tbsp dijon mustard
- Fresh parsley, chopped (garnish)
- 1-2 oz pork rinds (10-15 pieces)
- 2/3 cups finely grated parmesan cheese
- 1 teaspoon garlic powder
- ¼ tsp salt
- 1/8 tsp pepper
- Preheat the oven to 350 degrees. Line a baking dish with parchment paper.
- Cut the chicken breast in half lengthwise. Place saran wrap on a cutting board, place one half of the chicken breast on top of the saran wrap and then cover the chicken with another piece of saran wrap. Take a rolling pin and pound out the meat until it is at least ½ inch thick.
- Take the top piece of saran wrap off of the chicken and top the chicken with a thin layer of mustard. Then add two slices of provolone cheese and one slice of ham. Roll each breast so that the cheese and ham are locked inside the chicken. You can use the saran wrap as a shield between you and the chicken to role it up. Secure with saran wrap or toothpicks. Repeat process with all pieces of chicken.
- How to make the breading. In a zip lock bag, combine the pork rinds, parmesan cheese, garlic powder, salt, and pepper. Crush and shake the bag until the mixture looks like breading. Put the mixture into a bowl and set aside.
- Heat up the butter in a microwave safe bowl until the butter is melted.
- Dip the rolls of chicken one at a time into the butter and evenly coat the entire roll. Place the butter-coated chicken roll into the breading mixture and coat evenly. Then place the breaded chicken rolls into the baking dish. If necessary add toothpicks to hold them together while they cook.
- Bake for 40 minutes, or until the internal temperature of the chicken reaches about 165 degrees Fahrenheit.
- Serve the chicken on a plate and garnish with parsley.
This keto-friendly dish is creamy, rich, and bursting with flavor. You can serve this dish with zucchini noodles or cauliflower rice.
Ingredients (for 4 servings):
- 5 lbs raw shrimp
- 6-7 cloves minced garlic
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon olive oil
- Salt & pepper (continuously used throughout recipe)
- 1/2 cup dry white wine (I used Chloe Pinot Grigio)
- 1 1/2 cups heavy whipping cream
- 2 tablespoons freshly chopped parsley
- Peel and wash the shrimp.
- Heat the olive oil on a large skillet over medium-high heat. Add the shrimp to the skillet. Add salt and pepper to the shrimp and cook the shrimp on each side for 1-2 minutes until both sides are pink. Put the shrimp into a bowl and set aside for later.
- Turn the heat down a little bit to medium heat. Melt the butter in the same skillet. Sauté the garlic until they turn light brown or for about 30-45 seconds.
- Pour the white wine into the skillet and allow the wine to reduce to half (meaning that half of the wine evaporates). Continue to stir.
- Turn the heat down to low-medium heat. Add the heavy whipping cream and bring it to a light simmer and stir occasionally. Add salt and pepper to your liking.
- Add the freshly grated parmesan cheese and allow the cheese to melt into the sauce. Continue to stir occasionally as sauce thickens.
- Add the shrimp back to the skillet and mix the shrimp into the sauce. Sprinkle the parsley on top and add salt and pepper if needed.
- Serve over zoodles (or cauliflower rice or vegetables).
*For a little bit of a kick, add red pepper flakes.
*Note: this dish does not do well if you try to reheat it after saving it overnight.
About two months ago, I decided (impulsively) that I wanted to go back to blonde… it was a mistake. After getting balayage done three times in a row, my hair was breaking and had turned to straw! It was so frustrating and made me feel extremely insecure. In an effort to repair my damaged hair, I tried MANY different techniques and products, but only a couple truly worked to get my hair back to being healthy. The few tips and tricks I have picked up to repair and maintain healthy hair are the following:
- Taking Amino-Acids every day. Amino acids are great for your hair and I have seen them make my hair thicker and stronger.
- Adding a shower filter to your shower head at home. There are so many things in our water that aren’t good for our hair (and skin), this filter will get rid of the unwanted copper, fluoride, chlorine, etc. I have seen a major difference in my hair since using the shower head filter.
- Using a hair masque once a week. My boyfriend’s sister recommended this hair masque to me and I am not kidding you after trying 4 or 5, this masque has saved my hair from breaking off. The bottle will say to leave in hair for 7 minutes – I usually do 10-15 minutes in the shower.
- Using high-quality shampoo and conditioner. You should always use a sulfate free shampoo and conditioner. You should never use cheap shampoos or conditioners because they will strip the natural colors out of your hair and not replenish it as it should do.
- Use clip in extensions instead of glued in or hand tied extensions. This will prevent you from damaging your hair further. I absolutely love the brand I use and pictured above!
- Get a hair cut once every three months. By doing this, you will cut off an inch or so of dead ends and be able to grow your hair more.
- Lastly, only wash your hair once a week! I know it sounds gross, but it is not good for you to wash your hair more than that. Although you may think your hair is getting greasy, it will take 2-3 weeks or so for your hair to not get automatically greasy and will get used to the new hair washing schedule.
All of these things have worked for me to get my hair back to being healthy. I hope they help you in repairing your hair or keeping it healthy!
A link to all of the products I use can also be found here.
Three months ago I went from using a bar of soap (I know, so gross) to a full skin care routine (that I will post about soon). One of the products I started using is a Vitamin C Serum, recommended by one of my girlfriends and available on Amazon. I did some research and it looked legit. Also I could see my friend’s skin looking brighter and all glowy, so I knew I had to get it. I went ahead and bought it and did I mention that it is super affordable… BEST DECISION EVER.
So it basically is a clear serum you can use 1-2 pumps and lather over your face and neck. (Definitely avoid too close to your eyes, this serum has witch hazel in it which is extremely strong.) Once you lather on the serum it literally feels like it is eating your skin, but really it is just absorbing into your skin. It will help tighten and brighten your skin and I have noticed a huge difference in my skin going from dull to bright. I highly recommend!
The Vitamin C serum I use can be found here (along with other Amazon products I use).
Deciding to make or eat pancakes is always the death of us – there’s always so much sugar, they’re heavy and full of carbs. Well, now you can eat all the pancakes you want without feeling the guilt! I have found this great pancake recipe for people who want to stick to a low carb or Keto diet. Just remember, this is not an out-of-box, Bisquick recipe, it will take some time, but it is WORTH IT!
I have had to eat gluten free for almost three years because of how bad it would make my body feel. Reaching for a gluten free pancake mix doesn’t make me feel THAT much better. I recommend giving this Low Carb/Keto recipe a try if you want to feel good after eating pancakes!
- 6 eggs
- ½ cup coconut flour
- ¾ cup coconut milk
- 2 tablespoons melted coconut oil
- 1 pinch salt
- 1 teaspoon baking powder
- butter or coconut oil for frying (I prefer butter)
- Separate the yolks from the egg whites into two separate mixing bowls.
- Melt the coconut oil and add the coconut oil and the coconut milk to the egg yolks, then mix them together.
- Add coconut flour and baking powder to the mix. Use a whisk to mix it. (Note: the batter will not look like a normal pancake batter, it will be more dry until we add the egg whites in later. See below.)
- In a separate bowl, add a pinch of salt to the egg whites and whisk the egg whites with an ELECTRIC HAND MIXER or standing mixer until stiff peaks form. (See below.)
- Once you have stiff peaks, fold the egg whites into the rest of your mix (Click here to see what folding in stiff peaks means.)
- After you have folded in the egg whites into the mix, wait 5-7 minutes for the mix to set.
- Proceed to make 3-4 inch pancakes in a pan with butter or coconut oil on it, on a low-medium heat.
Note: Adding syrup/chocolate/fruit will add sugar to your pancakes. Use sparingly.
Tip: Use your over to keep your pancakes from getting cold. Preheat the oven to 175 degrees and layer a cooking pan in foil to put your pancakes into as they come off the stove. This will keep your pancakes nice and warm when you serve them!
*Original recipe by Diet Doctor.