Only the best KETO

Only the best KETO

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It’s about the keto diet!! Lots of good low crab foods along with recipes. I will help anyone who is having a hard time cooking keto or any questions

03/24/2026
STORE BOUGHT COULD NEVVVAAAAAA 😍🔥🥓!!! Made my own turkey bacon from scratch, and wheewww honey … the game CHANGED! Who’s tryna try this?!? 👀🥓✨

Ingredients :
🔹Ground Turkey
🔹2 Tbsp. Curing Salt 
🔹1 Tsp. Of each: Black Pepper, Garlic Powder, Smoked Paprika & Sugar

Directions:
1. Season your ground turkey with curing salt, black pepper, garlic powder , smoked paprika and sugar.

2. Make sure everything is well combined. You can put the meat in a food processor if you want it more smooth. 

3. Next place the ground turkey into a cake pan or a rectangular mold. Make sure everything is compressed tightly.

4. If you have a vacuum sealed bag place the meat mixture into that and seal it tightly. If you have a sous vide bag that works as well! I DID NOT and had to improvise. I flattened out my ground turkey mixture with wax paper then put parchment paper on top. I placed my mixture into a BPA free oven bag and then placed that bag into a zip lock bag making sure everything was sealed !

5. Simmer some water then slowly place the bag into the pot . Making sure to cook on low for about 1-1.5 hours.

6. Remove from heat and remove turkey bacon from the bag it should be dry and solid. 

7. Slice into thin pieces using a knife or meat slicer. 

8. Fry up and enjoy ! 

#therealediemarie #homemade #turkeybacon #fromscratch #homesteading #homestead #cookingathome #cookwithme #foodie #homecook #homemadetastebetter #easyrecipes #reels #explorepage #cooking #Super Bowl #apartmentsteading #tsrfoodies @ 02/10/2025

Homemade turkey bacon

STORE BOUGHT COULD NEVVVAAAAAA 😍🔥🥓!!! Made my own turkey bacon from scratch, and wheewww honey … the game CHANGED! Who’s tryna try this?!? 👀🥓✨ Ingredients : 🔹Ground Turkey 🔹2 Tbsp. Curing Salt 🔹1 Tsp. Of each: Black Pepper, Garlic Powder, Smoked Paprika & Sugar Directions: 1. Season your ground turkey with curing salt, black pepper, garlic powder , smoked paprika and sugar. 2. Make sure everything is well combined. You can put the meat in a food processor if you want it more smooth. 3. Next place the ground turkey into a cake pan or a rectangular mold. Make sure everything is compressed tightly. 4. If you have a vacuum sealed bag place the meat mixture into that and seal it tightly. If you have a sous vide bag that works as well! I DID NOT and had to improvise. I flattened out my ground turkey mixture with wax paper then put parchment paper on top. I placed my mixture into a BPA free oven bag and then placed that bag into a zip lock bag making sure everything was sealed ! 5. Simmer some water then slowly place the bag into the pot . Making sure to cook on low for about 1-1.5 hours. 6. Remove from heat and remove turkey bacon from the bag it should be dry and solid. 7. Slice into thin pieces using a knife or meat slicer. 8. Fry up and enjoy ! #therealediemarie #homemade #turkeybacon #fromscratch #homesteading #homestead #cookingathome #cookwithme #foodie #homecook #homemadetastebetter #easyrecipes #reels #explorepage #cooking #Super Bowl #apartmentsteading #tsrfoodies @

This easy melting cabbage recipe from @theotherjuliagulia turns cabbage so tender, it’s like it just melts in your mouth! And the creamy broth flavored with garlic, parmesan and red pepper? It’s lick-the-plate-clean delicious.

Ingredients
- 1 (2¼-pound) head green cabbage, outermost leaves removed
- 4 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 cup thinly sliced yellow onion
- 4 large cloves garlic, thinly sliced
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper
- 2 ounces reduced-fat cream cheese, softened
- 2 cups reduced-sodium no-chicken or vegetable broth
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 cup finely grated Parmesan cheese, divided
- Chopped parsley for garnish

Directions
1. Preheat oven to 350°F. Slice cabbage in half through the stem end. Cut each half into 4 wedges, keeping the stem and core intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add 4 cabbage wedges; cook until deeply browned on both sides, about 5 minutes per side. Transfer to a plate; sprinkle both sides evenly with salt and pepper. Repeat with remaining wedges.
2. Reduce heat to medium; add the remaining 2 tablespoons oil, 1 cup onion, sliced garlic, 1 teaspoon Italian seasoning and ¼ teaspoon crushed red pepper. Cook, stirring often, until the onion starts to soften and brown, 2 to 3 minutes. Add 2 ounces cream cheese; cook, stirring constantly, until melted and creamy, about 1 minute. Stir in 2 cups broth and the remaining ¼ teaspoon each salt and pepper; cook, stirring occasionally, until boiling.
3. Stir 2 teaspoons each cornstarch and water together in a small bowl until smooth; whisk into the mixture in the pan. Remove from heat; whisk in ½ cup Parmesan until melted.
4. Return the cabbage wedges to the pan; bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, about 50 minutes. Let stand for 5 minutes. Sprinkle the cabbage wedges with the remaining Parmesan. Garnish with parsley, if desired. 12/23/2024

This easy melting cabbage recipe from @theotherjuliagulia turns cabbage so tender, it’s like it just melts in your mouth! And the creamy broth flavored with garlic, parmesan and red pepper? It’s lick-the-plate-clean delicious. Ingredients - 1 (2¼-pound) head green cabbage, outermost leaves removed - 4 tablespoons extra-virgin olive oil, divided - ½ teaspoon salt, divided - ½ teaspoon ground pepper, divided - 1 cup thinly sliced yellow onion - 4 large cloves garlic, thinly sliced - 1 teaspoon Italian seasoning - ¼ teaspoon crushed red pepper - 2 ounces reduced-fat cream cheese, softened - 2 cups reduced-sodium no-chicken or vegetable broth - 2 teaspoons cornstarch - 2 teaspoons water - 1 cup finely grated Parmesan cheese, divided - Chopped parsley for garnish Directions 1. Preheat oven to 350°F. Slice cabbage in half through the stem end. Cut each half into 4 wedges, keeping the stem and core intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add 4 cabbage wedges; cook until deeply browned on both sides, about 5 minutes per side. Transfer to a plate; sprinkle both sides evenly with salt and pepper. Repeat with remaining wedges. 2. Reduce heat to medium; add the remaining 2 tablespoons oil, 1 cup onion, sliced garlic, 1 teaspoon Italian seasoning and ¼ teaspoon crushed red pepper. Cook, stirring often, until the onion starts to soften and brown, 2 to 3 minutes. Add 2 ounces cream cheese; cook, stirring constantly, until melted and creamy, about 1 minute. Stir in 2 cups broth and the remaining ¼ teaspoon each salt and pepper; cook, stirring occasionally, until boiling. 3. Stir 2 teaspoons each cornstarch and water together in a small bowl until smooth; whisk into the mixture in the pan. Remove from heat; whisk in ½ cup Parmesan until melted. 4. Return the cabbage wedges to the pan; bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, about 50 minutes. Let stand for 5 minutes. Sprinkle the cabbage wedges with the remaining Parmesan. Garnish with parsley, if desired.

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