Breakfast: Spinach and Cheese Omelette
Ingredients:
- 3 large eggs
- 1 cup fresh spinach
- 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 tablespoon butter
- Salt and pepper to taste
Instructions:
- In a bowl, whisk the eggs with a pinch of salt and pepper.
- Heat the butter in a non-stick skillet over medium heat.
- Add the spinach and cook until wilted, about 1-2 minutes.
- Pour the eggs over the spinach and let them cook for a minute without stirring.
- Sprinkle the shredded cheese over the eggs.
- Fold the omelette in half and cook for another minute or until the cheese is melted and the eggs are cooked through.
- Serve hot.
White cheese
Lunch: Avocado Chicken Salad
Ingredients:
- 1 cooked chicken breast, shredded
- 1 ripe avocado, diced
- 1 tablespoon lemon juice
- 1 tablespoon mayonnaise
- Salt and pepper to taste
Instructions:
- In a bowl, combine the shredded chicken, diced avocado, lemon juice, and mayonnaise.
- Mix well until all ingredients are evenly combined.
- Season with salt and pepper to taste.
- Serve on its own, over a bed of lettuce, or in a low-carb wrap.
- Dinner: Garlic Butter Shrimp and Zucchini Noodles
Image:
Dinner: Garlic Butter Shrimp and Zucchini Noodles
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 medium zucchini, spiralized into noodles
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
- Remove the shrimp from the skillet and set aside.
- Add the zucchini noodles to the same skillet and cook for 2-3 minutes until just tender.
- Return the shrimp to the skillet, toss with the zucchini noodles, and season with salt and pepper.
- Serve immediately.
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