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Instructions 1-Put the edamame in a bowl with a splash of water, mix it around and cover with a paper towel. Microwave for about 2 minutes or until tender. IF you want to Reche: Yupik Dry Roasted & Unsalted Edamame Beans click this link: HTTPs://a.co/d/j6AYUjM 2-Pour out the excess water and mix all of the ingredients together, except for the leafy greens. Season with salt and pepper to taste. 3Add the leafy greens and the bean mix to a plate and serve. IF you want to Reche: Yupik Dry Roasted & Unsalted Edamame Beans click this link: HTTPs://a.co/d/j6AYUjM Ingredients Edamame bean mix 6 oz. (1 cup) edamame (thawed) 1 (½ oz.) scallion, chopped ¼ cup (11⁄3 oz.) red bell peppers, chopped ¼ cup (1⁄8 oz.) fresh cilantro or fresh parsley, chopped 2 oz. (6 tbsp) feta cheese, crumbled ½ lime, the juice salt or ground black pepper to taste 1 cup (2 oz.) leafy greens

1-Rinse and drain the chickpeas. 2-Add chickpeas to a food processor with the zucchini, red wine vinegar, chia seeds, cumin, paprika, onion powder, garlic powder, salt, and black pepper. FOR GET BIENA Chickpea Snacks, Honey Roasted klick here:https://a.co/d/3KP8vwo 3-Blend until the mixture is finely ground and will hold its shape when pressed together. 4-Scrape the mixture into a large bowl and set aside for at least 15 minutes to allow the chia seeds to absorb some moisture. 5-Divide it into equal portions and form burger patties with your hands. They should be at least 3/4-inch (2 cm) thick. 6-Add the oil to a skillet and cook the patties over medium heat for 5-6 minutes until the underside is golden. Flip carefully and repeat on the other side. FOR GET BIENA Chickpea Snacks, Honey Roasted klick here:https://a.co/d/3KP8vwo Ingredients Vegetarian burger 9 oz. (12⁄3 cups) canned chickpeas, canned, drained and rinsed 6 oz. zucchini, roughly chopped 1 tbsp. red wine vinegar 2 oz. (42⁄3 tbsp.) chia seeds 1 tsp ground cumin 1 tsp paprika powder 1 tsp onion powder ½ tsp garlic powder ½ tsp salt ¼ tsp ground black pepper 1 tsp olive oil, for frying

Instructions 1-Add all the ingredients for the chimichurri dressing to a food processor or a blender. Mix until smooth. Add some water if you prefer a runnier consistency. FOR MORE INFORMATION CLICK HERE https://a.co/d/5LcYkXu 2-Heat a large skillet with olive oil. Season the chicken thighs with salt and pepper. Add them to the hot pan and fry on both sides until completely cooked. It will take about 10-15 minutes depending on the thickness of the meat. 3-While the chicken is frying, prepare the vegetables and arrange them on individual plates or a big serving platter. Place the chicken on top and serve with the dressing, a couple of lemon wedges, and chili if you like to add a bit more h Ingredients Chimichurri dressing 4 tbsp mayonnaise ¼ tbsp red wine vinegar ½ cup (¼ oz.) fresh parsley or fresh cilantro ½ tbsp red chili peppers, chopped 1 tbsp dried oregano 1 garlic clove Chicken thighs 1 tbsp olive oil or coconut oil 1 lb boneless chicken thighs salt and ground black pepper FOR MORE INFORMATION CLICK HERE https://a.co/d/5LcYkXu

Instructions 1-Place the chicken thighs in a medium pot and add cold water until the chicken is just covered. If you are want California Vegetable click here :https://a.co/d/jdS4aog 2-Bring to a boil. Then reduce the heat to medium-low and simmer for 15 minutes or until the chicken is thoroughly cooked. 3-Remove the chicken from the water and shred it using two forks. Set aside. 4-While the chicken is cooking, spiralize the zucchini and place the zoodles in a large mixing bowl. 5-Pour the pesto over the zoodles, and toss with tongs to completely coat the zoodles. 6-Add shredded chicken, tomatoes, and feta to the zoodles and gently toss with tongs until evenly combined. Drizzle with olive oil. If you are want California Vegetable click here :https://a.co/d/jdS4aog Ingredients 11⁄3 lbs. boneless chicken thighs 1⁄3 cup (2¾ oz.) sugar-free green pesto 5 oz. cherry tomatoes, halved 4 oz. (¾ cup) feta cheese, crumbled or cubed 12 oz. zucchini or zucchini noodles 3 tbsp. olive oil If you are want California Vegetable click here :https://a.co/d/jdS4aog

Keto Chocolate If you’re looking for a keto-friendly sweet treat, this chocolate stuffed granola bar recipe is exactly what you’re looking for. It’s made from low-carb ingredients and includes lots of good fats and protein that will give you a great energy boost in between meals. IF you want The Low Carb Vegan Cookbook: click the link,https://a.co/d/bKH4480 This recipe is really easy to make. All you need to do is make a granola layer and a chocolate layer. To make the granola layer, you simply blend the dry ingredients together in a food processor and then add the wet ingredients such as the coconut oil. Making the chocolate component simply involves heating the coconut cream with the carb-friendly sugars and then melting the chocolate into it until it turns into a nice, smooth sauce. Putting the recipe together is also easy. Start by heating the granola mix up in the microwave and then place half the mix on the bottom of a lined flat baking tray, followed by the chocolate mixture, and then put the remaining granola mixture on top of that. Finally, place the tray in the freezer and let it freeze for an hour before taking it out and cutting it up into bars. Now you can get stuck in! Go ahead and give this granola bar recipe a try today. It’s almost certain to become your new go-to favorite sweet treat recipe! Granola: 1 cup sunflower seeds 1/4 cup hemp seeds 1 cup unsweetened toasted coconut flakes 4 tablespoon low-carb brown sugar replacement 1 tablespoon coconut oil Chocolate: IF you want The Low Carb Vegan Cookbook: click the link,https://a.co/d/bKH4480 13 1/2 ounce canned coconut milk, refrigerated + liquid thrown out 1/2 cup almond butter 4 ounce unsweetened baking chocolate 1/2 cup low-carb brown sugar replacement

A man found a turtle, this turtle stayed in the man's house for a year. One day, a man who was staring at a turtle noticed interesting shapes on the chest of this creature, which are similar to the signs of ancient Egyptian history. IF YOU WANT TO Turtles Original Bite Size Caramel Nut Clusters CLECK THIS LINK.https://a.co/d/gnzp39v This difference made this turtle valuable and opened its owner's fortune. The man called his turtle the living history of Egypt and auctioned it off for a million. F YOU WANT TO Turtles Original Bite Size Caramel Nut Clusters CLECK THIS LINK.https://a.co/d/gnzp39v BEST REGART

KETO RECIPES This broccoli, ham, and mushroom bake is a wonderfully versatile meal: whip it up for a family lunch, serve in the evening for dinner, or prep one on the weekend for a few days of tasty, healthy breakfasts. Light and creamy eggs mix with delicious salty ham and tender broccoli, topped with melted cheddar cheese for a beautifully flavorsome and well-rounded dish. It’s quick and easy too: simply mix, bake, and serve. FOR MORE KETO KNOWLEGE PLESE KLCK HERE! Keto Cookbook for Beginners.https://a.co/d/9p8V3qK THE EXECUTION 1. Measure out and prepare all the ingredients. Preheat oven to 375F. 2. In a frying pan over medium heat, add olive oil and the sliced mushrooms. Cook until the mushrooms turn brown. 3. Chop the broccoli into florets. 4. Place the florets into a microwave safe bowl. Cover with cling wrap and microwave for 1-2 minutes. 5. Chop the ham into cubes. 6. Spray the baking dish with cooking spray. Arrange the mushrooms, broccoli, ham cubes, and half of the cheddar cheese evenly into the pan. 7. In a bowl, crack and scramble the eggs. 8. Pour the scrambled eggs on top of the mushrooms, broccoli, and ham. Season with the rest of the cheddar cheese. Bake for 45 minutes or until the eggs are cooked through. Serve and enjoy! This makes a total of 8 servings of Keto Broccoli, Ham, & Mushroom Bake. Each serving comes out to be 436 calories, 30.3g fat, 8.3g net carbs, and 30.2g protein. THE PREPARATION 1-16 ounce cremini mushrooms, sliced 2-2 tablespoon olive oil 3-20 ounce broccoli 4-12 ounce ham 5-2 cup cheddar cheese, grated 6-14 large egg 7-1/2 cup heavy cream FOR MORE KETO KNOWLEGE PLESE KLCK HERE! Keto Cookbook for Beginners.https://a.co/d/9p8V3qK