Fabulous&Fantastic

Back to beautiful Aegean sea.

5-MINUTE HIGH PROTEIN BREAKFAST

Ingredients
1 tablespoon ghee or butter
2 eggs
1 tablespoon olive oil
1 garlic clove, minced
¼ - ½ teaspoon chilli paste, depending on desired spiciness
½ avocado, flesh scooped out
2 tablespoons Sriracha granola*
Sprinkling or salt & pepper
Instructions
Place a frying pan on medium-high heat and melt your ghee or butter.
Crack in your eggs, being careful not to break the yolks. Sprinkle over some salt and pepper, and place a lid or plate over the pan and reduce the heat to medium.
Cook for about 2 minutes, until the whites are set but the yolks are still runny.
Plate up with the avocado and sprinkle over the savoury sriracha granola clusters.
Mix together the olive oil, garlic, and chilli paste and drizzle over, then tuck in and enjoy!

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Keto Peanutbutter Smoothie

1 cup Unsweetened Almond Milk
2 tablespoons Natural Peanut Butter no added sugar, no added oil
3 tablespoons Erythritol erythritol or xylitol or monk fruit
¼ cup Heavy Cream or canned coconut cream if dairy-free
1 cup Crushed Ice or more for a frothy/ice smoothie
1 tablespoon Unsweetened Cocoa Powder
INSTRUCTIONS
In a blender, add all the ingredients, the order doesn't matter.
Blend on high speed until smooth. If you want a frothier/icy smoothie, add a few more ice cubes, and blend again until smooth.
Serve as one large smoothie or 2 small smoothies. The nutrition panel below is for 2 smoothies.

Keto Smothered Chicken Thighs

Ingredients
4 (8-ounce) skin-on, bone-in chicken thighs

1 teaspoon paprika

salt and pepper to taste

4 slices bacon, cut into 1/2-inch pieces

⅓ cup low-sodium chicken broth

4 ounces sliced mushrooms

¼ cup heavy whipping cream

2 green onions, white and green parts separated and sliced

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Directions
Preheat the oven to 400 degrees F (200 degrees C).

Season chicken thighs on all sides with paprika, salt, and pepper.

Cook bacon in a cast iron skillet or oven-safe pan over medium-high heat until browned, 4 to 5 minutes. Remove from the skillet and drain on a paper towel-lined plate. Drain and discard excess grease from the skillet.

Return the skillet to medium heat and cook chicken thighs, skin-side down, for 3 to 4 minutes. Flip the chicken over and place the skillet in the preheated oven.

Bake until chicken thighs are no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken to a plate and cover with foil to keep warm. Remove all but 2 tablespoons of drippings from the skillet.

Return the skillet to the stove over medium-high heat. Pour in chicken broth while whisking up brown bits from the bottom of the skillet. Add mushrooms and cook until soft, about 3 to 4 minutes. Pour in heavy whipping cream and whisk together until lightly simmering, then reduce heat to medium-low. Season with salt and pepper, if necessary.

Return chicken and any juices back into the skillet; top with bacon and green onions. Serve immediately, spooning sauce over the chicken.

CAULIFLOWER HASH BROWN EGG CUPS

INGREDIENTS
1 head of cauliflower, stalk, and leaves removed, cut into florets
1 extra large egg, whisked
1/2 cup cheddar cheese, (or Mozzarella)
1/4 cup grated Parmesan cheese
1/2-1 teaspoon salt, (to your taste)
pepper, (optional - to taste)
1/2 teaspoon garlic powder, (or 1 teaspoon onion powder)
12 small-medium sized eggs

INSTRUCTIONS
Preheat oven to 230C | 350F Lightly sprays a 12-hole muffin tin with cooking oil spray (or grease with butter), wipe over excess with a paper towel and set aside.
Pulse the cauliflower in two batches for about 30-50 seconds until a fine 'rice' is formed. It's ok if there are a few bigger pieces in there. (Be careful not to process or the cauliflower will form a raw puree.)

Measure out 3 cups (480g or 17oz in weight) of the cauliflower rice into a microwave-safe bowl and heat for about 8 minutes or until soft. Alternatively, lightly steam over a pot of boiling water or in a vegetable steamer until soft. Remove and allow to cool for a good 5 minutes before handling.
Using paper towels, an old tea towel, or a cheesecloth, squeeze out as much liquid as you can until hardly any liquid can be squeezed out. (It's easier to wrap the cauliflower in the towel (or cloth) and squeeze it into a ball over the sink. Less mess)
Transfer back into your bowl (make sure there's no liquid in it), and add the whisked egg, cheeses, salt and garlic powder. Divide the mixture into each muffin hole and firmly press them with your fingertips to create a 'nest' or cup.
Bake for about 15-20 minutes or until the cheese has melted, the cups are golden and the edges are browned. Remove from the oven; break the eggs into each cup; season with salt and pepper; return to the oven and bake for a further 10-15 minutes, or until the whites are set and the yolks are cooked to your liking.
Allow them to cool for 5 minutes before handling them, or they may fall apart. Lightly slide a knife around the sides of each cup. Using a fork, gently lift one side first to make sure they're not sticking to the bottom, and lift out of the pan.
Garnish with red chili flakes and parsley (optional) or leave as is.