Emliasnutritions

✨ Boiled vs Fried — Same Food, Very Different Calories! ✨

🥔🥚🍗 The way you cook your food can completely change its calorie content.
Boiling keeps foods lighter, cleaner, and closer to their natural form, while frying adds extra fat and hidden calories through oil absorption.

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🔍 Quick breakdown (per ~100g):

🥔 Potatoes
• Boiled: ~80–90 kcal 🔹✔️
• Fried: ~300–320 kcal 🔸✔️ (due to oil absorption)

🥚 Eggs
• Boiled: ~150–160 kcal ✔️
• Fried: ~190–200 kcal ✔️ (depending on the amount of oil)

🍗 Chicken Breast
• Boiled / grilled without oil: ~160–170 kcal ✔️
• Fried: ~230–250 kcal ✔️

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💡 Key takeaway:
The main reason for the calorie difference is the oil used in frying.
These numbers are approximate, not 100% medical values, but they are accurate and reliable for general awareness and healthy choices 🌱

🔥 Smart tip:
You don’t need to remove your favorite foods — just change how you cook them.
Small kitchen choices can make a big difference in your health journey.

🥄 Same food, different impact.

✨ Follow for more! ❤️

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Relatable AF

What’s your favorite protein source?
*Swipe for Chicken, Fish, Steak details and Plant Based Proteins!🍗🐟🥩 🌱* by

It’s important to vary your protein sources to get the different benefits from each.

Benefits of the proteins shown:
Pasture-Raised Chicken
High protein source, lean, a good source of vitamin B6 & niacin.

Wild-caught salmon
High in omega-3 fatty acids, vitamin D, selenium, vitamins B3, B6, B5 and potassium.
⠀
Grass-fed beef
High in conjugate linoleum acid which has been shown in studies to lower cancer risk & packed with omega-3 fatty acids & antioxidant vitamins.
⠀
Grass-fed bison
A lean source of protein, high in vitamin B12, zinc, selenium, niacin & iron.
⠀
Pasture-Raised Eggs
High in choline, omega-3 fatty acids, contain carotenoids which are important for your eyes (lutein and zeaxanthin) plus packed with more vitamins & minerals.

Plant based proteins:
Black beans
Lentils
H**p seeds
Pumpkin seeds
Peas
Chickpeas
Tempeh
Organic tofu

This is why we try to give you as many keto ideas as possible!
Stay smart, stay fit, live free! 😊
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NANDOS FAKEAWAY! 🤩🤩 • So I had chicken thigh fillets seasoned with JD SEASONINGS] piri piri rub, syn free homemade chips using JD SEASONINGS] chips and wedges, garlic bread(5) tender stem broccoli, 90g lighter halloumi(2 x hexA) and Nando’s sauce(2)! This is an old pic because I was so hungry I forgot to take a pic of my tea😂

Fried Peach 🍑 or Apple Pies

REPOSTING BY REQUEST !

Now I could tear these up right now !! 🍎

Ingredients:

8 ounces dried apples or dried peaches
1 cup water
1/3 cup sugar
1 tablespoon butter
1 tsp. cinnamon or apple pie spice
1 can jumbo refrigerated flaky biscuits
vegetable oil, for frying

Directions:

Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside.
If using fresh apples: For the filling: Add 2 TBS butter to a large saute pan and melt. Add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 tsp lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat, mash slightly and cool.)
Roll each biscuit into a 5-inch circle on a lightly floured surface. Place about 1 tablespoon apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal.
Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Fry pies in hot oil (370°) over medium-high heat until golden, turning once. Don’t rush it because you want to make sure the biscuit is cooked completely through.
Drain well on paper towels.
Makes 10 pies

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Brown Sugar Pound Cake

This has to be on of the best pound cakes I’ve ever served ! Everyone loved it !

Ingredients:

**Cake

½ cups butter, room temperature
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 (8oz ) bag toffee chips (I use Heath)
1 cup pecans, chopped

**Caramel Drizzle:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Directions

**Cake

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour. In a large bowl, add butter and beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time, beating in between each addition. In a medium bowl, combine flour, baking powder and salt, stir with a fork to aerate it. Add flour mixture to batter alternately with milk, beat until just combined. Fold in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.

**Caramel Drizzle:

In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using.

NOTE: Make sure to drizzle the caramel while it’s still HOT.

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