SOOO, what exactly do you eat?
I get this question ALL the time.
My husband has been bugging me to start blogging recipes. I am not a recipe creator!
I do a little of this and a little of that. I don’t write stuff down.
I live and breathe the philosophy to KISS! KEEP. IT. SIMPLE. SILLY (not stupid, ha)!
I created something in the kitchen this evening, so I decided to share some pictures and some very brief instructions. And I mean brief.
I didn’t measure, I didn’t record. I just made it. That is all. I didn’t calculate the macros – although, in the future I pledge to do that for you.
I’m just posting this to show you how EASY-PEASY you can make this way of life work for you!
I’d love to share my friend’s creations, too. So please reach out on my contact page if you have something you’d love to share with EVERYONE!
Without further adieu…here’s my first public creation. I say public, because I create things all the time in my kitchen!
Christine’s Keto Asparagus Wrapped & Stuffed Chicken Breasts
This is what I had on hand:
- 2 large organic, locally raised boneless chicken breasts
- 1 bunch of asparagus
- Cheddar Cheese
- Parmesan Cheese
- Olive Oil
- Salt & Pepper
Preheat oven to 375 degrees
Divide each large breast in half, pound the heck out of them to thin out
Coat breasts with olive oil, season with salt & pepper
Layer some cheddar cheese slices (or whatever cheese you fancy)
Add a few stalks of asparagus
Wrap and place in baking dish
Salt and pepper top, sprinkle with parmesan cheese
Add the remaining asparagus stalks to baking dish – drizzled in olive oil, sprinkled with parmesan cheese
Bake about 40 minutes – or until chicken is cooked through
This was so good, and I’m quite pleased with myself that I did not dry out the chicken – like I always do 😉
Note: This is a pretty low-fat dish which is a big no-no on Keto! Add some fat to your plate my fat-burning friends!
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