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Keto Philly Cheesesteak Casserole with Hamburger

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  1   pound   ground beef 1   medium   onion   diced 1   medium   green bell pepper   deseeded and diced ½   teaspoon   salt 1 tablespoon worschestshire ¼   teaspoon   ground black pepper 4   ounces   cream cheese 6   slices   Provolone cheese Method Preheat the oven to  350  °F  (175 °C). Brown the ground beef in a skillet over medium-high heat for about  5 minutes , breaking apart clumps with a spatula as it cooks. Reduce heat to medium and add bell pepper and onion to the pan. Season with salt and pepper. Continue sautéing for another  5-7 minutes  until the vegetables are soft. Add the cream cheese to the pan. Mix well to coat all the ingredients before transferring the meat and vegetable mixture to an 8×8-inch baking dish. Arrange Provolone cheese in a single layer, overlapping each edge slightly with another piece of cheese. Bake for  10-15 minutes  minutes ...
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40 Min FULL BODY PUSH WORKOUT | Quads, Chest, Shoulders & Triceps | with Weights

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  BLOCK 1 - 2 ROUNDS 5:58 - Close Press 7:03 - Heel Elevated Prisoner Squats 8:09 - Unilateral Press to Front Press (R/L) 10:18 - Low Fly 11:24 - Lying OH Tricep Ext 12:29 - Triceps Push Ups BLOCK 2 - 3 ROUNDS 22:00 - Seated Front Raise 23:04 - Seated Lateral Raise 24:08 - Dips 25:14 - Incline Push Ups 26:20 - Single Leg Box Squats (R/L) 42:05 - Cool Down Have a great workout! 💪 Weights used: Chris: 50lbs/22kg 25lbs/11kg 20lbs/9kg Edi: 30lbs/14kg 15lbs/7kg 10lbs/5kg
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My Keto Cheesecake Pie

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  Ingredients    For the No-Bake Crust: 1   cup   pecans or almonds   or a mix 3   tbsp   powdered sweetener   like erythritol or monk fruit 3   tbsp   butter   melted For the Jello Cheesecake Fluff: 1   0.6 oz package Sugar-Free Jello (e.g., Strawberry or Raspberry) 1   cup   boiling water 8   oz   full-fat cream cheese   softened to room temperature 1   cup   heavy whipping cream   cold ½   cup   powdered sweetener   or to taste 1   tsp   vanilla extract   optional For Garnish (Optional): Extra whipped cream Fresh berries   strawberries, raspberries Method   Prepare the Crust : Add nuts to a food processor and pulse until coarse. Toast in a dry pan for 3–5 minutes. Stir in butter and sweetener. Press into an 8×8-inch pan or 9-inch pie plate. Freeze while preparing filling. Dissolve the Jello : In a medium bowl, whisk sugar-free Jello and boil...
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45 Min LOWER BODY WORKOUT with WEIGHTS | Circuits Strength Training

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  0:00 - Intro 0:38 - Warm-Up QUADS 5:58 - Goblet Squat 7:04 - Split Squat (R/L) 9:14 - Squat Pulses 10:18 - Wall Sit GLUTES 11:33 - Dead Stop Reverse Lunges (R/L) 13:43 - Single Leg RDL (R/L) 15:55 - Glute Bridge HAMSTRINGS & CALVES 17:08 - DB Hamstring Bridge 18:14 - BW Hamstring Bridge Pulses 19:20 - Rolling Calf Raises 20:25 - In & Out Calf Raises 21:30 - Stiff Leg Inchworm BODYWEIGHT CIRCUIT 40:15 - Squat to Calf Raises 41:30 - Fire Hydrant (R/L) 44:00 - Sumo Squat Pulses 45:15 - Switch Lunge Jumps / Modification 46:45 - Cool Down Have a great workout! 💪 Weights used: Chris: 50lbs/22kg 40lbs/18kg Edi: 40lbs/18kg 30lbs/14kg
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My Cheesecake Pie

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  Ingredients Crust: 1 cup graham cracker crumbs ¼ cup granulated Swerve 3 tbsp unsalted butter, melted or you can purchase a premade nut crust (2) Filling: 1 packet (2 ½ tsp) E.D.SMITH ®  Knox ®  gelatine ¼ cup cold water 1 ½ cups cold whipping cream 2 (8oz) packages cream cheese, at room temperature (1 lb) ½ cup confectioners swerve  1 ½ tsp pure vanilla extract ¼ tsp salt Optional Toppings: Pie filling, fresh berries, whipped cream or any other of your favourite cheese cake toppings  1. Spray a silicone muffin tin with non stick cooking spray or line a muffin tray with large liners. 2. In a medium bowl, stir together graham cracker crumbs and sugar. Pour in melted butter and stir with a fork until no dry crumbs remain. Place one heaping tablespoon of crumbs into the bottom of each muffin cup and press into the bottom using a small straight sided glass. Or you can use a prepared nut crust pie shell. 3. Place ¼ cup cold water in a small microwave safe bowl and ...
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45 Min UPPER BODY DUMBBELL WORKOUT | Circuits | Strength & Muscle Building

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  0:00 - Intro 0:38 - Warm-Up CHEST & SHOULDERS 5:30 - Rotational Chest Press 6:35 - Hand Release Push Ups 7:42 - Eccentric Shoulder Press 8:46 - Kneeling Shoulder Complex 9:50 - Wide Push Up to Side Rotation BACK & REAR DELTS 11:07 - Single Arm Row (R/L) 13:15 - Reverse Fly 14:20 - Landmine Row 15:25 - Pullover 16:30 - Superman to Lat Pulldown BICEPS | TRICEPS | CORE 17:45 - Alt Bicep Curl 18:52 - Eccentric Supinated Curl 19:59 - Tricep Press 21:01 - Glute Bridge Rolling Tricep Ext/Press 22:06 - Dead Bug 23:11 - Russian Twists 24:16 - Farmers Carry 46:05 - Cool Down Have a great workout! 💪 Weights used: Chris: 50lbs/22kg 40lbs/18kg 30lbs/14kg 25lbs/11kg 15lbs/7kg Edi: 40lbs/18kg 30lbs/14kg 25lbs/11kg 20lbs/9kg 15lbs/7kg 10lbs/5kg
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Egg Drop Soup

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Ingredients 3   large eggs 2   tablespoons   cornstarch 1   teaspoon   toasted sesame oil 2   teaspoon   ground ginger 1   garlic clove   minced ½   teaspoon   pepper ½   teaspoon   Sichuan pepper 4   cups   chicken broth Green onions   to serve Cilantro   to serve Chili oil   to serve Instructions   In a bowl, whisk together the eggs and cornstarch. Heat a pot to medium and add the sesame oil. Once it’s hot, add the ginger, garlic and both peppers. Add the chicken broth and bring to a simmer. Once the broth is bubbly, create a whirlpool stirring with two chopsticks in circular motion. Add the egg while continuously whisking with the chopsticks – at this point you can’t stop stirring, otherwise the egg will not cook in those characteristic thin strings. Serve in bowls with green onions, cilantro and chili oil.
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