Bacon Breakfast Omelet with Guacamole

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Bacon Breakfast Omelet with Guacamole
Nutrition Facts
Bacon Breakfast Omelet with Guacamole
Amount Per Serving
Calories 436 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 20g 100%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 30mg 10%
Sodium 3505mg 146%
Potassium 584mg 17%
Total Carbohydrates 9g 3%
Dietary Fiber 7g 28%
Sugars 1g
Protein 15g 30%
Vitamin A 3%
Vitamin C 17%
Calcium 1%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 15 Minutes
Passive Time
Servings serving
Category LP+MCT
Ingredients
Prep Time 15 Minutes
Passive Time
Servings serving
Category LP+MCT
Ingredients
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Nutrition Facts
Bacon Breakfast Omelet with Guacamole
Amount Per Serving
Calories 436 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 20g 100%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 30mg 10%
Sodium 3505mg 146%
Potassium 584mg 17%
Total Carbohydrates 9g 3%
Dietary Fiber 7g 28%
Sugars 1g
Protein 15g 30%
Vitamin A 3%
Vitamin C 17%
Calcium 1%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Instructions
  1. Heat a small skillet to medium heat and add 1/2 TBSP MCT oil.
  2. Add 2 slices of thin bacon and cook to desired crispiness. Remove bacon and allow to dry on paper towel.
  3. In remaining MCT oil/bacon grease, cook 1/4 cup of egg whites into the center of the skillet and cook until solid.
  4. Remove from pan and place on a paper towel or parchment paper-lined plate.
Assemble
  1. In a small bowl, mash 1/2 avocado along with 1/2 tablespoon of MCT Oil plus Kosher salt.
  2. Divide avocado mixture evenly and spread half on the egg whites.

Bacon Breakfast Taco with Guacamole

, , , , ,
Bacon Breakfast Taco with Guacamole
Nutrition Facts
Bacon Breakfast Taco with Guacamole
Amount Per Serving
Calories 408 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 30mg 10%
Sodium 3812mg 159%
Potassium 342mg 10%
Total Carbohydrates 21g 7%
Dietary Fiber 14g 56%
Sugars 1g
Protein 18g 36%
Vitamin A 1%
Vitamin C 8%
Calcium 11%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 15 Minutes
Passive Time
Servings serving
Category LP+FC+MCT
Ingredients
Prep Time 15 Minutes
Passive Time
Servings serving
Category LP+FC+MCT
Ingredients
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Rating: 0
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Nutrition Facts
Bacon Breakfast Taco with Guacamole
Amount Per Serving
Calories 408 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 30mg 10%
Sodium 3812mg 159%
Potassium 342mg 10%
Total Carbohydrates 21g 7%
Dietary Fiber 14g 56%
Sugars 1g
Protein 18g 36%
Vitamin A 1%
Vitamin C 8%
Calcium 11%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Instructions
  1. Heat a small skillet to medium heat and add 1/2 TBSP MCT oil.
  2. Add 2 slices of thin bacon and cook to desired crispiness. Remove bacon and allow to dry on paper towel.
  3. In remaining MCT oil/bacon grease, cook 1/4 cup of egg whites into the center of the skillet and cook until solid.
  4. Remove from pan and place on a paper towel or parchment paper-lined plate.
Assemble
  1. In a small bowl, mash 1/2 avocado along with 1/2 tablespoon of MCT Oil plus Kosher salt.
  2. Divide avocado mixture evenly and spread half on the egg whites.
  3. Add egg whites with guacamole on tortilla shell.

Chicken Piccata and Rice

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Chicken Piccata and Rice
Nutrition Facts
Chicken Piccata and Rice
Amount Per Serving
Calories 379 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 8g 40%
Trans Fat 0.05g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 128mg 43%
Sodium 395mg 16%
Potassium 603mg 17%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 0.4g
Protein 53g 106%
Vitamin C 14%
Calcium 1%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 15 minutes
Cook Time 25 minutes
Passive Time
Servings servings
Category AA
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time
Servings servings
Category AA
Ingredients
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Nutrition Facts
Chicken Piccata and Rice
Amount Per Serving
Calories 379 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 8g 40%
Trans Fat 0.05g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 128mg 43%
Sodium 395mg 16%
Potassium 603mg 17%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 0.4g
Protein 53g 106%
Vitamin C 14%
Calcium 1%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Cook rice as directed.
  2. Sprinkle chicken with pepper.
  3. Add 1 tsp MCT oil and 1/2 clove of garlic to non-stick skillet, saute until fragrant, over medium heat.
  4. Add chicken and cook 2 minutes on each side or until no longer pink.
  5. Remove chicken from heat, cover with foil. In same skillet add remaining garlic and MCT oil, saute until fragrant.
  6. Toss with cooked rice.
  7. Top rice with chicken, drizzle with lemon juice and sprinkle with capers.
Recipe Notes

Modifications
Serve with a FC like green beans, squash, snap peas, etc.

Sweet and Sour Chicken Stew

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Sweet and Sour Chicken Stew
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Prep Time 30 minutes
Cook Time 50 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Prep Time 30 minutes
Cook Time 50 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
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There is no Nutrition Label for this recipe yet.
Instructions
  1. Sprinkle chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 2 tablespoons oil in large, wide pot over medium heat. Cook the meat, in batches in necessary, turning 2 to 3 times, until golden brown but not cooked through, 4 to 8 minutes total. Remove to a shallow bowl. Pour wine into pan, increase heat to medium-high and cook until the wine is reduced to a couple of tablespoons, about 2 minutes. Add the reduction to the bowl with the meat, cover to keep warm.
  2. Heat the remaining 2 tablespoons oil in the pot over medium heat. Add onion and cook, stirring gently, until soft but not brown, 2 to 3 minutes. Add potatoes, celery and carrots and cook, stirring often, until the vegetables start to soften, 5 to 6 minutes. Add tomatoes, olives, capers and pine nuts and cook, stirring, until the tomatoes start to break down, about 5 minutes.
  3. Return the meat and all the juice to the pot, nestling the pieces into the vegetables, (They should just fit and the vegetable sauce should lap up around the edges.) Cover and continue cooking gently over medium-low heat 20 minutes.
  4. Meanwhile, whisk vinegar and honey in a small saucepan; bring to a boil over high heat. Reduce heat to medium-low and simmer until reduced by half, 5 to 8 minutes. When chicken has cooked for 20 minutes stir the vinegar reduction into the pot. Increase heat to medium and cook, uncovered for 10 minutes more. Stir in the remaining 1/4 teaspoon salt.
  5. Serve the meat with the vegetable sauce.

Paprika Chicken Thighs with Brussels Sprouts

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Paprika Chicken Thighs with Brussels Sprouts
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Prep Time 40 minutes
Cook Time 25 minutes
Passive Time
Servings servings
Category FP FC
Ingredients
Prep Time 40 minutes
Cook Time 25 minutes
Passive Time
Servings servings
Category FP FC
Ingredients
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Instructions
  1. 1. Position rack in lower third of oven; preheat to 450 degrees F.
  2. 2. Combine Brussels sprout, shallots and lemon with 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet.
  3. 3. Mash garlic and the remaining 1/2 teaspoon salt with the side of a chef's knife to form a paste. Combine the garlic paste with paprika, thyme and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a small owl. Rub the paste all over chicken. Nestle the chicken into the Brussels sprouts.
  4. 4. Roast on the lower rack until the Brussels sprouts are tender and an instant read thermometer inserted into the thickest part of the chicken without touching bone registers 165 degrees F, 20 to 25 minutes
Recipe Notes

Modifications