A Low Carb Snack with Keto Tortilla Chips and Guacamole. The final keto tortilla chip recipe is packed full of flavor, crunch and gives your taste buds total satisfaction!
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There are obviously many diet plans in the world. The sheer volume of diet options is ridiculously overwhelming.
So once the choice has been made, and it’s time to start menu planning, it’s important that you stay committed to your plan. A lack of focus is often to blame for weight loss failure. It’ll likely take you back to the very beginning.
This is why you definitely want to compile a small library of recipes that fit within your particular diet plan. So you’d want to compile videos ONLY related to raw-food veganism, if that happens to be your chosen diet plan.
Hopping from one diet to the next is certainly something that I’ve done in the past. And when I really think about it, there’s only one reason why…
Food and drinks that one diet program doesn’t allow you to consume, a totally different program fully allows. It’s always super tempting to dabble. If the person on the screen tells you it’s healthy, you should probably eat it, yeah? And one thing that’s clear… Cooking videos are often completely will-weakening. 😉
Choose a lifestyle that you’re thrilled to stick with. That’s how long-term results will be achieved. While each diet is completely unique in its approach, many say that healthy food and a slight caloric deficit are really all it take to help you reach your goals.
Makes sense. Eat clean, don’t stuff your face all the time, and the fat should come right off. Add some exercise into the mix and look out!
This, of course, is the world’s most popular weight loss advice. There’s probably good reason for this!
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US Customary – Weight
2 Cups Shredded Mozzarella Cheese
1 Cup Shredded Romano Cheese or Parmesan
4 Tbsp Cream Cheese
2 Tsp White Wine Vinegar
3 Egg Yolks
1 Tsp Salt
2 ½ Cups Almond Flour (252g)
Preheat oven to 400 degrees (375 degrees convection)
Prepare four cookie sheets and five pieces of parchment paper that will fit the cookie sheets.
Combine the mozzarella, romano cheese and cream cheese and warm in microwave until melted
Add the vinegar, egg yolks, salt and almond flour. Mix with hands until dough loses its stickiness. This takes about two minutes of mixing with your hands.
Make a ball with the dough and place it in the bowl. Cut it into four sections. You will roll each section separately.
Roll thin between two pieces of parchment paper.
Bake each sheet for 7-10 minutes until browned.
Remove from oven and slide the parchment paper off of the pan onto a surface you can use your pizza cutter with.
Cut the cooked dough into triangles and place the triangles onto the cookie sheet. Put the pieces so that the side that was the bottom is now the top.
Bake for an additional 10 minutes or until browned and crispy.
As the chips cool, they get a little crunchier.