1. WEEK 45 RECIPES
BREAKFAST LUNCH SNACKS DINNER DESSERT
keto breakfast
stack
5 layer mexican
salad bowls
spicy moroccan
cauliflower
poppers
mushroom
parmesan zucchini
noodles
homemade peanut
butter cups
keto pancakes
blueberry & blue
cheese chicken
salad
parmesan fried
pickles
bacon burger salad
cheesecake stuffed
strawberries
pancetta & spinach
frittata
cauliflower bacon
popcorn
chili lime roasted
pisatchios
macadamia crusted
cod
strawberry
“granola” snack
bowl
pesto scrambled
eggs
nicoise salad
athletic greens
smoothie
pork chops with
creamy mushroom
sauce
mushroom, pepper
& cheddar omelet
mexican chicken
bento
buffalo chicken
thighs
red pepper &
smoked salmon
scramble
deli board
halibut with snap
pea salad
ground beef
breakfast bowl
smoked salmon
bento
creamy shrimp &
bacon skillet

2. CALORIES FAT PROTEIN CARBOHYDRATES
519.31 44.49g 22.73g 9g
Ingredients
Preparation
1 avocado, sliced
1 egg, whisked
5 tsp. salt
4 slices bacon
2 portobello mushrooms
4 oz. ground pork
4 oz. ground chicken
1/4 tsp. pepper
2 tsp. italian seasoning
1. Cook the bacon until crispy. Leave the fat in the pan. Mix together the ground
pork, chicken, Italian seasoning, egg, salt, and pepper in a bowl and form 4 thin
patties.
2. Pan-fry the patties in the bacon fat. Then pan-fry the mushrooms.
3. Put together your keto breakfast stack with the mushrooms on the bottom, then
2 thin patties, then 3 slices of avocado, and top it with the slices of bacon. Serve with
the rest of the avocado slices.
Keto Breakfast Stack
(2 servings)

3. CALORIES FAT PROTEIN CARBOHYDRATES
511.59 42.9g 20.98g 18.69g
Ingredients
Preparation
1 cup almond flour
1/4 cup coconut flour
2 drops liquid stevia
1 tsp. salt
1 tsp. baking powder
1/2 tsp. cinnamon
2 Tbsp. butter, melted
6 eggs
1/4 cup half and half
1 tsp. vanilla extract
1. Whisk all the dry ingredients together in a bowl.
2. In a separate bowl, whisk together the melted butter, eggs, half & half, and vanilla
extract until frothy.
3. Pour the dry ingredients into the wet ingredients and whisk until there are no
clumps. Cover the bowl and refrigerate until use for up to 1 week.
4. When ready to use, place a greased skillet over medium-high heat. Pour a spoonful
of the batter onto it and allow it to cook for 3-4 minutes (until the pancake is bubbly
and the edges appear dry). Then, flip it and cook for another 2-3 minutes.
6. Store the rest of the batter in the fridge once you are done making the pancakes.
Serve with extra cinnamon and butter!
Keto Pancakes
(4 servings)

4. CALORIES FAT PROTEIN CARBOHYDRATES
369.63 29.48g 20.35g 4.87g
Ingredients
Preparation
1 shallot, minced
1 1/2 Tbsp unsalted butter
1 Tbsp garlic, minced
3 cups spinach
8 eggs
1/2 cup half and half
1/2 cup shredded parmesan
3 oz. pancetta, cubed
1. Preheat the oven to 350 degrees .
2. Place a skillet over high heat on the stovetop and melt in the butter. Add the shallots,
garlic, and salt & pepper to taste. Cook these for 2 minutes while stirring to make sure the
shallots absorb the butter and soften.
3. Add the pancetta and cook it for about 5 minutes in the skillet until it crisps up. Add the
spinach and cook until it wilts. While these two are cooking, crack all 8 eggs into a bowl and
with the half & half and whisk until a creamy consistency is formed. Add in the shredded
cheese.
4. Once the egg combination is mixed together, add it over the pancetta and spinach in the
skillet. Place the skillet the oven to cook for 20 minutes or until the eggs are set.
5. Slice the frittata into 4 quarters for 4 servings and enjoy! Store leftovers in an airtight
container in the refrigerator.
*If you want to use cheddar cheese you can!
Pancetta & Spinach Frittata
(4 servings)

5. CALORIES FAT PROTEIN CARBOHYDRATES
368.77 28.05g 20.18g 9.37g
Ingredients
Preparation
1/2 cup white mushrooms, sliced
3/4 tsp. olive oil
1/2 tsp. garlic, minced
1 1/2 Tbsp. sun-dried tomatoes, sliced
3 eggs
2 Tbsp. pesto
1. Heat the olive oil in a skillet over high heat. Add
the mushrooms and sauté them for 5 minutes. Add
the minced garlic and cook for another 30 seconds.
Remove from skillet and set aside.
2. Whisk the eggs together in a small bowl.
3. Add the eggs to the skillet and let them set for 1 minute. Stir them gently until still
slightly moist but not gooey.
4. Add the mushrooms back into the skillet, and add the sun-dried tomatoes. Mix
them together until combined. Plate and season with salt and pepper, finishing with
a drizzle of pesto!
Pesto Scrambled Eggs
(1 serving)

6. CALORIES FAT PROTEIN CARBOHYDRATES
429.55 28.49g 31.24g 12.43g
Ingredients
Preparation
1/4 yellow onion, diced
1/2 red bell pepper, diced
1/2 cup white mushrooms, sliced
3/4 tsp. butter
3 eggs
1/4 cup half and half
1/4 cup parmesan cheese, shredded
1. Melt the butter in a skillet over medium-high heat.
2. Add in the pepper, onion, and mushrooms, and cook
them until soft, about 5 minutes. Season with salt and
pepper.
3. While the vegetables are cooking, whisk together the eggs and cream, and season with
salt & pepper to taste.
4. Once the vegetables have softened, transfer them to a plate on the side and lower the
stovetop heat to medium. Pour in the egg mixture and coat the whole pan to form an
omelet shape. Cook the eggs for 2 minutes, until set but still moist, then add the vegetables
to one side of it. Sprinkle the shredded parmesan cheese on them, then fold the other side
of the omelet over the top of the veggies and cheese. Season as desired, plate and enjoy!
*You can replace the shredded parmesan cheese with shredded cheddar cheese if desired
Mushroom, Pepper & Cheddar Omelet
(1 serving)

7. CALORIES FAT PROTEIN CARBOHYDRATES
339.99 22.42g 27.82g 5.75g
Ingredients
Preparation
2 oz. smoked salmon, diced
1 Tbsp. dill, chopped
1/2 red bell pepper, diced
3 eggs
1/4 tsp. garlic powder
1/2 Tbsp. olive oil
1. In a medium bowl, whisk the 3 eggs together until. Add in the salmon, dill, and
garlic pepper, and salt & pepper to taste.
2. Heat the olive oil in a skillet over medium-high heat. Sauté the red bell pepper for 3
minutes until it gets a little bit soft, then add in the egg mixture, smoked salmon and
dill. Stir everything for about 4 minutes until the eggs are fully cooked.
3. Plate the eggs and top with extra dill and salt & pepper to taste.
*If you like spice, you can add in red pepper flakes during the second step.
Red Pepper & Smoked Salmon Scramble
(1 serving)

8. CALORIES FAT PROTEIN CARBOHYDRATES
442.35 34.82g 24.62g 12.01g
Ingredients
Preparation
1/2 oz. yellow onion, diced
1 cup white mushrooms, sliced
3 oz. ground beef
1/2 tsp. smoked paprika
1 egg
1/2 avocado, diced
1 tsp. olive oil
1. Heat the olive oil in a skillet over medium-high heat. Add
the onion and cook for 3 minutes before adding in the
mushrooms. Season everything with salt & pepper then
cook for 2 minutes.
2. Add the ground beef to the pan and season with the smoked paprika. Allow it to cook,
breaking it up with a spatula, until the beef has browned and is fully cooked. Transfer
everything in the pan to a bowl and lower the stovetop heat to medium.
3. In a separate small bowl, whisk the egg. Pour it into the empty skillet and cook until it sets
but is still a tad moist. Once it is set, pour in the ground beef mixture to the egg and turn off
the heat.
4. Add the avocado meat and mix it into the egg and beef. Place everything in a bowl and
enjoy!
Ground Beef Breakfast Bowl
(1 serving)

9. CALORIES FAT PROTEIN CARBOHYDRATES
504.28 38.39g 31.34g 10.88g
Ingredients
Preparation
4 oz. ground beef
1 tsp. chili powder
3 Tbsp. guacamole
1 cup shredded lettuce
1/4 cup shredded cheese
2 Tbsp. sour cream
1/4 lime
1. Place a skillet on the stovetop over medium-high
heat and add in the ground beef. While it is cooking,
break it up with a wooden spoon and season it with
the chili powder and salt. Allow it to cook for about 8
minutes until browned and fully cooked.
2. Add the ground beef to a bowl, then add the guacamole, lettuce, shredded
cheddar cheese, sour cream, and finish it off by squeezing on some lime juice.
*If you are making the ground beef ahead of time, transfer it to an airtight container
in the fridge until you are ready to make lunch.
5 Layer Mexican Salad Bowls
(1 serving)

10. CALORIES FAT PROTEIN CARBOHYDRATES
516.48 36.83g 35.19g 12.05g
Ingredients
Preparation
1 Tbsp. olive oil
1 Tbsp. apple cider vinegar
1/4 tsp. dijon mustard
1 1/2 cups spinach
4 oz. chicken breast, cooked, diced
1/4 cup blueberries
2 Tbsp. pecans
1/4 cup bleu cheese crumbles
1. Mix together the olive oil, apple cider vinegar, and dijon mustard. Once combined
season it with salt & pepper to taste.
2. Toss the spinach with the dressing in a medium bowl. Then, toss in the chicken,
blueberries, pecans, and blue cheese.
3. Toss to combine and enjoy!
Blueberry & Blue Cheese Chicken Salad
(1 serving)

11. CALORIES FAT PROTEIN CARBOHYDRATES
165.78 15.69g 2.64g 4.67g
Ingredients
Preparation
1 lb. cauliflower, cut into very small florets
2 slices bacon, finely diced
2 tsp. smoked paprika
2/3 cup coconut oil, melted
1/2 tsp. salt
1/4 tsp. pepper
1. Place all the ingredients in a bowl. Keep mixing and
turning the cauliflower pieces over until they are all
completely coated with the oil and spices.
2. Place the coated cauliflower pieces onto a large baking sheet. Bake at 350 degrees
for 15 minutes, or until cooked.
Cauliflower Bacon Popcorn
(6 servings)

12. CALORIES FAT PROTEIN CARBOHYDRATES
444.58 29.13g 36.57g 8.51g
Ingredients
Preparation
4 oz. canned tuna
1/2 Tbsp. capers, chopped
1/2 oz. red onion, sliced
2 oz. roma tomato, cut into wedges
1 hard-boiled egg, quartered
1 Tbsp. olive oil
1/4 lemon
1/4 tsp. garlic, minced
1 cup arugula
1/8 cup kalamata olives
1. Drain the canned tuna and break it up into pieces.
2. To make the dressing, in a small bowl, mix together the olive oil, 1 tsp of lemon juice
from the lemon, garlic, capers, and salt & pepper to taste.
3. Pour the dressing over the arugula once it is mixed together, and toss until it is
evenly coated. Then, transfer to a serving dish.
4. Top the arugula with the tuna, hard-boiled egg, and olives.
Nicoise Salad
(1 serving)

13. CALORIES FAT PROTEIN CARBOHYDRATES
540.76 37.27g 37.44g 12.89g
Ingredients
Preparation
4 Tbsp. guacamole
1 1/2 oz. jicama
3 oz. Monterrey Jack cheese
3 oz. chicken breast, cooked
1. Place the guacamole in a small side dipping
dish, plate everything and enjoy!
Mexican Chicken Bento
(1 serving)

14. CALORIES FAT PROTEIN CARBOHYDRATES
421.86 29.9g 31.98g 5.46g
Ingredients
Preparation
1 1/2 oz. deli ham
1 1/2 oz. deli turkey
1 Tbsp. dijon mustard
3 oz. cheese of your choice
1/2 oz. pickles
1. Place the mustard in a small dipping
dish on the side.
2. Plate the ham, turkey, cheese and pickles how you’d like and enjoy!
Deli Board
(1 serving)

15. CALORIES FAT PROTEIN CARBOHYDRATES
324.31 19.34g 27.06g 9.84g
Ingredients
Preparation
4 Tbsp. cream cheese
1/2 cucumber
2 hard-boiled eggs
2 oz. smoked salmon
1. Cut the cucumber into small slices
and spread the cream cheese evenly on
all of them.
2. Top each slice with a small piece of hard-boiled egg and a strip of smoked salmon.
3. Season with salt and pepper to taste. Plate and enjoy!
Smoked Salmon Bento
(1 serving)

16. CALORIES FAT PROTEIN CARBOHYDRATES
362.06 27.94g 18.6g 14.65g
Ingredients
Preparation
1 small zucchini
1 cup white mushrooms, sliced
1/2 oz. yellow onion, diced
1 1/2 Tbsp. unsalted butter
1/2 Tbsp. sage, chopped
1/2 tsp. thyme, chopped
1 Tbsp. almond butter
1 1/2 tsp. dijon mustard
1 cup spinach
1/4 cup shredded parmesan cheese
1. Using a spiralizer, make the zucchini into noodles.
2. Melt the butter in a skillet over high heat. Add in the mushrooms and cook them
for 5-6 minutes until browned, then reduce the heat to medium and add in the
onions, cooking 3-4 minutes until soft.
3. In a small bowl, whisk together the mustard, almond butter, sage, thyme and salt
& pepper to taste. Slowly add in 2 tbsp of water in order to make the mixture into a
sauce-like consistency. You can add in water to desired consistency.
4. Once the mushrooms and onions are done cooking, pour the sauce over them,
reducing the stovetop heat to low. Add in the spinach and cook it in until it wilts.
5. Remove the skillet from the heat and stir in the zoodles until combined well and
evenly with the sauce. Top with parmesan cheese.
Mushroom Parmesan Zucchini Noodles
(1 serving)

17. CALORIES FAT PROTEIN CARBOHYDRATES
697.79 59.95g 32.8g 8.44g
Ingredients
Preparation
2 slices bacon, sliced
8 oz. ground beef
1 1/2 Tbsp. dijon mustard
1 Tbsp. apple cider vinegar
3 Tbsp. olive oil
1/2 tomato, diced
1/4 red onion, diced
2 hard-boiled eggs, diced
4 cups butter lettuce, shredded
1. Cook the bacon and set aside.
2. Season ground beef with salt and pepper and
form into two 4 ounce patties. Place in a skillet to
over medium-high heat. Cook 5 minutes on the
first side and 3-5 on the second, depending on how
you prefer your burger to be cooked.
3. Mix apple cider vinegar, dijon mustard and olive oil together to make the dressing.
Combine the tomatoe, hard-boiled eggs, red onion and bacon in a large salad bowl
with the butter lettuce, and toss together with the dijon mustard dressing. Make sure
to divide the salad in half for 2 servings. Top each serving with a burger patty.
* If desired, you can replace the bacon with turkey bacon, and the ground beef with
ground turkey or ground chicken.
Bacon Burger Salad
(2 servings)

18. CALORIES FAT PROTEIN CARBOHYDRATES
486.36 32.9g 37.52g 15.63g
Ingredients
Preparation
1/4 lemon, zested and juiced
3/4 tsp. dill, finely chopped
1/4 cup macadamia nuts
3/4 tsp. olive oil
1/2 tsp. garlic, minced
6 oz. cod
1 cup cauliflower
1/2 Tbsp. unsalted butter
1 1/2 cup spinach
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Add the macadamia nuts to a food processor and process them until they become grainy
like breadcrumbs. Then, combine them in a small bowl with the lemon zest, dill, olive oil,
garlic, and salt & pepper to taste.
3. Place the cod fish on the baking tray and coat with the macadamia breadcrumb mixture,
pressing down firmly to ensure it sticks. Bake for 8-10 minutes, or until the fish is fully cooked.
4. While the cod is cooking make the cauliflower rice by placing the the cauliflower into the
empty food processor and chop it until it mirrors the look of rice. Melt the butter in a skillet
over medium heat. Add the rice and cook it for about 2 minutes. Mix in the spinach, lemon
juice, salt & pepper, and other seasonings to taste, stirring until the spinach wilts.
5. Once the fish is done place it over the bed of rice and serve immediately.
Macadamia Crusted Cod
(1 serving)

19. CALORIES FAT PROTEIN CARBOHYDRATES
561.12 36.21g 49.08g 9.58g
Ingredients
Preparation
12 oz. pork chops
2 portobello mushrooms, thinly sliced
1 Tbsp. olive oil
1 tsp. garlic, minced
1/2 cup half and half
1/2 cup shredded parmesan
1/2 tsp. oregano
3 cups spinach
1/4 tsp. red pepper flakes
1. Pat the pork chops dry with a paper towel and season with salt & pepper.
2. Heat the olive oil in a skillet over medium heat. Once warm, add in the pork chops
and cook for 4-5 minutes until browned. Once browned, flip to the other side and
cook for another 5-6 minutes to cook through and brown both sides completely. Set
aside.
3. Add the mushrooms to the empty skillet and cook them for about 5 minutes until
they are soft. Add in the minced garlic cook for another minute.
4. Add parmesan, half & half, oregano, red pepper flakes, and salt & pepper to the
skillet and allow it to thicken with the mushrooms. This should take about 3 minutes.
Add the spinach to the skillet and cook until wilted. Add the pork chops back to the
skillet to warm. Flip to cover in the sauce then transfer all the contents to a plate and
enjoy!
Pork Chops with Creamy Mushroom Sauce
(2 servings)

20. CALORIES FAT PROTEIN CARBOHYDRATES
1304.78 127.68g 26.6g 14.97g
Ingredients
Preparation
2 chicken thighs
1/2 tsp. baking powder
2 1/2 Tbsp. butter, melted
4 Tbsp. hot sauce
3 cups spinach
1/4 cup pecans
1/4 cup bleu cheese crumbles
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1. Preheat the oven to 250 degrees.
2. Pat the chicken thighs dry and place them in a large plastic bag with the baking
powder and salt & pepper to taste. Shake the bag to coat it thoroughly. Place the
chicken on a baking rack inside of baking pan and cook for 30 minutes. After 30
minutes increase the temperature to 425 degrees and bake for another 15-20
minutes until crispy and browned.
3. While the chicken is baking, make the buffalo sauce by mixing the melted butter
and hot sauce together in a small bowl.
4. In another bowl, combine the blue cheese, spinach, and pecans. Toss them to mix
well, then drizzle on the olive oil and balsamic vinegar to make the salad.
5. Brush the sauce on the wings once they are done cooking. Plate with the side salad
and enjoy!
Buffalo Chicken Thighs
(2 servings)

21. CALORIES FAT PROTEIN CARBOHYDRATES
504.06 35.54g 35.02g 13.34g
Ingredients
Preparation
1/2 onion, thinly sliced
1 cup snap peas
1/4 tsp. ginger, minced
1/4 lime
2 Tbsp. olive oil
2 tsp. sesame seeds
6 oz. halibut
1. Boil a small pot of water. Add the
snap peas to the boiling water and
cook them for 2 minutes. Drain the water and rinse the peas with cold water to stop
the cooking process. Set aside.
2. Whisk together 1 tablespoon of olive oil, minced ginger, 1 tsp of lime juice, sesame
seeds, and salt & pepper to taste. Add the sliced onion, and cooked snap peas and
toss to coat.
3. Heat the last tablespoon of olive oil in a skillet on medium-high heat. Season the
halibut filet with salt and pepper. Place it in the warm oil and cook the halibut for 3-5
minutes per side.
4. Serve the halibut with the dressed vegetables and extra lime juice if desired.
Halibut with Snap Pea Salad
(1 serving)

22. CALORIES FAT PROTEIN CARBOHYDRATES
376.09 28.26g 21.74g 8.47g
Ingredients
Preparation
4 slices bacon, sliced in 1” pieces
1 cup mushrooms, sliced
4 oz. smoked salmon
4 oz. raw shelled shrimp
½ cup coconut cream
1 pinch celtic sea salt
freshly ground black pepper
1. Start heating a cast iron skillet and place the bacon in it on a medium flame, cook
stirring for about 5 minutes. When the bacon is cooked but not crispy, add the sliced
mushrooms and cook for 5 minutes, stirring often.
2. Now add the smoked salmon cut in strips, cook for 2 to 3 minutes. Add the shrimp
and saute’ on a high flame for about 2 minutes. Add the cream and the salt, lower the
flame and let cook for 1 minute, or until the cream reaches the desired thickness.
3. Serve immediately. You can serve on top of shirataki or zucchini noodles.
Creamy Shrimp & Bacon Skillet
(3 servings)

23. CALORIES FAT PROTEIN CARBOHYDRATES
180 14.88g 3.59g 9.71g
Ingredients
Preparation
1 1/4 cup cauliflower, cut into florets
1 Tbsp. harissa
1/2 Tbsp. olive oil
1. Preheat the oven to 400 degrees. Place
the florets into a bowl and drizzle on the
olive oil and season with salt & pepper to
taste. Toss until they are evenly coated.
2. Roast the cauliflower for about 10 minutes or until golden. Take them out and stir
them around, then bake for another 5 minutes.
3. Add the cauliflower back into the bowl. Add the harissa paste and toss the
cauliflower to evenly coat. Once evenly coated with harissa, put the florets back on
the baking tray and cook for another 5-6 minutes or until crisp.
4. Allow the cauliflower to cool a little before eating, then enjoy!
Spicy Moroccan Cauliflower Poppers
(1 serving)

24. CALORIES FAT PROTEIN CARBOHYDRATES
223.58 21.61g 6.55g 2.49g
Ingredients
Preparation
1 cup grated parmesan-reggiano
24 pickle slices
1/4 cup olive oil
8 Tbsp. ranch dressing
1. Pat the pickle slices dry with a paper towel..
Once dry, coat them in the cheese on both
sides, then place them on a plate and freeze them for at least 10 minutes or until you
want to snack.
2. When ready to eat, heat the olive oil in a skillet over medium-high heat. Once hot,
add as many pickle slices as possible and let them pan-fry for 30-45 seconds per side,
until golden. Then, place them on a paper-towel lined plate to the side.
3. Use ranch as dipping sauce and enjoy!
Parmesan Fried Pickles
(6 servings)

25. CALORIES FAT PROTEIN CARBOHYDRATES
387.91 31.96g 12.75g 19.3g
Ingredients
Preparation
1 lime
1 Tbsp. olive oil
2 tsp. paprika
1 tsp. cayenne
1/2 tsp. salt
2 cups pistachios
1. Preheat the oven to 250 degrees and juice
the lime.
2. In a medium sized bowl, whisk together
the lime juice, olive oil, paprika, cayenne,
and salt to taste. Add in the pistachio nuts
and stir them around to coat them in the seasoning.
3. Spread the pistachios evenly on a baking tray and place the tray in the center rack
of the oven. Roast them for 30 minutes, or until the nuts have dried. Allow them to
cool for 5 minutes before eating.
Chili Lime Roasted Pistachios
(4 servings)

26. CALORIES FAT PROTEIN CARBOHYDRATES
116.2 3.04g 3.9g 14.36g
Ingredients
Preparation
1 cups almond milk
1 heaping spoonful Athletic Greens powder
1/3 cup blueberries (optional)
a few ice cubes
1. Place all ingredients in a blender and
blend until smooth.
*You can replace almond milk with any other type of dairy free milk. Consume 1 hour
prior to workout as pre-workout is the optimal time to consume fruit.
Athletic Greens Smoothie
(1 serving)

27. CALORIES FAT PROTEIN CARBOHYDRATES
237.38 19.25g 5.38g 13.09g
Ingredients
Preparation
1 cup dark chocolate
3/4 cup peanut butter
8 Tbsp. shredded coconut, unsweetened
1 Tbsp. coconut oil
3 drops liquid stevia
1. Place a cup of the dark chocolate into a microwave
safe bowl and melt by microwaving in 10-15 second
increments until fully melted, stirring in between.
2. In a food processor, combine the peanut butter,
shredded coconut, coconut oil, and stevia drops, and salt
to taste until smooth.
3. In a muffin tin, spoon the peanut butter mixture evenly in each of the 12 tins, then
top with the melted chocolate. Freeze for at least 30 minutes or until set.
Homemade Peanut Butter Cups
(12 servings)

28. CALORIES FAT PROTEIN CARBOHYDRATES
112.13 6.38g 3.77g 23.51g
Ingredients
Preparation
4 Tbsp. cream cheese
4 drops liquid stevia
1/2 cup strawberries
1 tsp. cinnamon
1. Soften the cream cheese in the microwave for
10 seconds. Once it is soft, stir in the stevia.
2. Hull the strawberries then scoop in the cream
cheese to the centers. Refrigerate until you are
ready to eat it. Top with cinnamon before serving.
Cheesecake Stuffed Strawberries
(1 serving)

29. CALORIES FAT PROTEIN CARBOHYDRATES
285.17 24.95g 3.99g 15.43g
Ingredients
Preparation
1/3 cup strawberries
1/4 cup pecans
1/2 oz. dark chocolate
1/4 lemon
1. Remove stems from strawberries and dice them.
Chop the pecans and dark chocolate. Combine
everything into a snack bowl and drizzle with lemon
juice.
Enjoy!
Strawberry “Granola” Snack Bowl
(1 serving)