The perfect combo and an easy but delicious meal to cook at home…
4 Minute Ribeye
- 2 ribeye steaks
- Salt and Pepper
- 2 tbsp butter
- 1 tbsp olive oil
- Before you cook the ribeye’s, salt both sides on the steak, place steaks in a plastic bag and keep them in the fridge for a minimum of 40 minutes and/or up to 24 hours.
- Place a skillet on the stove. Put the stove to high heat. Once you can see the heat coming off of the skillet add the olive oil.
- Carefully add the steaks to the skillet with tongs. Keep each steak on one side for 1 minute and continuously flip the steak until you have reached the end of four mins.
- During minute three and during minute four add 1 tbsp of butter on top of the steaks. You may scoop the extra oil and butter onto the steaks if you wish.
Double Baked Cauliflower Casserole
- 1 large cauliflower or 1-2 packages of cauliflower precut
- 4 oz full fat cream cheese
- 1/4 cup shredded parmesan cheese
- 1/2 cup full fat sour cream
- 6 slices of bacon
- 1/4 cup chopped green onions
- 1 cup full fat cheddar cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fry 6-9 pieces of bacon (or a whole package of bacon if you want).
- Cut out stem and core from cauliflower, and chop into small pieces.
- Cook cauliflower in a large pot of boiling salted water until cauliflower is tender. This will typically take about 15-20 mins, poke with a fork every now and then to test.
- Preheat oven to 350F.
- In a large mixing bowl add the cream cheese, sour cream, green onions, parmesan cheese and 4-6 pieces of chopped fully cooked bacon.
- Drain the cauliflower well, then pour over the top of the ingredients above in large mixing bowl.
- Mash with potato masher/mixing whisk, until the consistency is to your liking.
- Spread evenly in a medium-sized (8×8) casserole dish.
- Top with cheddar cheese and 2-4 pieces of chopped bacon.
It can be frustrating to find out the best way to create a medium-rare filet mignon. Don’t worry! I have done the research for you… The best way to prepare a medium rare filet-mignon is to reverse sear it. Reverse searing is when you first bake the meat in the oven and then once it reaches a specific temperature you pan sear it at a high temperature. Please follow the directions below!
- Salt to taste
- Garlic powder to taste
- Pepper to taste
- 4 tbsp butter
- 2 filet mignon steaks
- Take the raw filet steaks and cover them in salt (about 1 tbsp each). Put them into a plastic bag once they are salted and let them sit there for at least 20 minutes.
- Add pepper and garlic powder to taste on each filet. Place each filet in a baking dish. Bake at 250 F for 35 minutes or until the meat reaches an internal temperature of 130 F.
- Once the meat reaches 130 F, remove from the oven.
- Add olive oil to a pan on high heat. Add the filets to the pan. Cook on each side of the filets for 1 min to 1 min and 30 seconds. After 30 seconds on each side of the filets, add 1 tbsp of butter to the top of the filet. Repeat for each side of the filets.
- Remove the filets from the pan and cut into the meat to see if it is up to your liking. This is for cooking medium rare filet mignon, so you can always add more time for baking and searing so it is to your liking.
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.