Clean Eating Masterclass For The Smart (eBook)

Healthy and Delicious Recipes to Perfect Health (Healthy Recipes, Eat Clean Diet book, Clean Eating, Healthy Eating, Ketogenic Diet, Keto Diet, Weight Loss)

Jonathan S. Walker (Autor)

eBook Download: EPUB

2018
252 Seiten
Jonathan Wee (Verlag)
661000008600-9 (EAN)

Infos

Are you sick of putting oily, fatty, and overall plain unhealthy stuff into your body? Do you want the most cutting-edge methods and recipes for making foods that not only taste delicious, but only requires a fraction of the oil that goes into every dish? If you're looking for a way to eat clean while also enjoying the foods you love, you're in luck!

Introducing the The Clean Eating Masterclass For The Smart -  Your Ultimate Clean Eating Recipe Cookbook For Perfect Health! 

In This Clean Eating Masterclass Cookbook You Will Receive: 

An Abundant List Of Recipes To Help You Make The Journey To Eating Clean Enjoyable And FunThe Do's And Don'ts of Eating CleanKnowledge on How Your Body Will Transform When You Make The Change To Eat CleanThe 10 Day Ketogenic Cleanse to Help You Get StartedAir Fryer Recipes

Healthy Meals That Work Towards Helping you Achieve Better Health & A Healthier Body

Who says you have to starve to lose weight? Here Are Some Recpies That I know You Are Going To Love In The Clean Eating Masterclass Cookbook To Keep You Satisfied While Working Toward Your Goals: 
 

Spinach, Sausage and Feta FrittataCream Cheese PancakesPesto Chicken Casserole with Olives and CheeseSkillet Style Sausage and Cabbage MeltChicken, Broccoli, Zucchini BoatsBrownie MuffinsAvocado Goat Cheese SaladCheddar Jalapeno WafflesSalmon Tandoori with Cucumber SauceCheddar and SageAnd Much Much More...

Scroll to the top and press the 'Buy Now' button Today to get your copy! 

Textauszug

Keto Ginger Snap Cookies

Ingredients

¼ cup unsalted butter

1 large egg

2 C. almond flour

½ tsp. ground cinnamon

1 tsp. vanilla extract

1 C. sugar substitute/Erythritol (Swerve)

2 tsp. ground ginger

¼ tsp. each:

• Salt
• Ground cloves
• Nutmeg

Instructions

1. Set the oven to 350ºF.
2. Combine the dry ingredients in a small dish.
3. Combine the remainder components to the dry mixture, and mix using a hand blender/mixer. (The dough will be crumbly and stiff.)
4. Measure out the dough for each cookie and flatten with a fork or your fingers.
5. Bake for approximately nine to eleven minutes or till they are browned.

Yields: 24 Cookies

Pumpkin Pudding

Ingredients

¼ cup pumpkin puree

1/3 cup granulated (Erythritol/Stevia)

½ tsp. pumpkin pie spices

1 tsp. xanthan gum

3 medium egg yolks

1 ½ cups whipping cream

1 tsp. vanilla extract

For the Cream Mixture

3 Tbsp. granulated stevia

1 cup whipping cream

½ tsp. vanilla extract

Instructions

1. Blend the pumpkin spice, xanthan gum, sweetener, and salt. Whip/whisk until the texture is smooth. Add the yolks, puree, and vanilla extract to the mixture; blend thoroughly.
2. Slowly pour in the whipping cream, after all of the cream is added. Using medium heat let the mixture come to a boil.
3. Continue the process for about 4 to 7 minutes, until thickened.
4. Place in the refrigerator in a container. Stir every ten minutes.
5. Meanwhile, in a medium dish, use a mixer to whip the one cup of whipping cream resulting in stiff peaks. Add the vanilla and sweetener; stir gently.
6. After the base pudding mixture has cooled; fold the whipped cream into the mix.

Scoop the pudding into small serving dishes and chill for a minimum of one to two hours.

Note: The Xanthan gum is available on Amazon.

Yields: Six Servings

No-Bake Cashew Coconut Bars

Ingredients

¼ cup maple syrup/sugar-free

1 cup almond flour

¼ cup melted butter

1 teaspoon cinnamon

½ cup cashews

A pinch of salt

1/4 cup shredded coconut

Instructions

1. Combine the flour and melted butter in a large mixing dish.
2. Add the maple syrup, cinnamon, salt, and coconut—blend well.
3. Use roasted or raw cashews. Chop them and add to the cashew-coconut bar dough. Blend well again.
4. Cover a cookie pan with parchment paper and spread the dough onto the paper in an even layer.
5. Place in the fridge for a minimum of two hours. Slice them and enjoy!

Yields:  Eight Servings

Brownie Cheesecake

The Brownie Base Ingredients:

2 ounces chopped unsweetened chocolate

2 large eggs

½ cup butter

1/2 cup almond flour

1 pinch of salt

¼ cup cocoa powder

¾ cup granulated Erythritol/Swerve Sweetener

¼ cup pecans/walnuts (chopped)

¼ teaspoon vanilla

Cheesecake Filling Ingredients

2 large eggs

1 pound softened cream cheese

½ cup granulated sugar/Swerve sweetener

½ teaspoon vanilla extract

¼ cup heavy cream

Instructions

1. Butter a nine-inch springform pan; wrapping the bottom with foil.
2. Set the oven at 325ºF.
3. Melt the chocolate and butter in a microwave-safe dish for 30 seconds.
4. Whisk the cocoa powder, almond flour, and salt in a small dish.
5. In a separate dish; whip the vanilla, eggs, and Swerve until smooth.
6. Blend the flour mixture and chocolate/butter mixture. Blend in the nuts.
7. Spread out in the prepared dish and bake for approximately 15 to 20 minutes.
8. Let it cool for about 20 to 25 minutes.

For the Filling

1. Reduce the oven setting to 300ºF.
2. Blend the Swerve, the vanilla, cream, eggs, and cream cheese in a mixing container until everything is thoroughly mixed. Empty the filling ingredients into the crust and place it on a large cookie sheet.
3. Bake for about 35 to 45 minutes. The center should barely jiggle.
4. Loosen the edges with a knife.
5. Place them in the fridge for a minimum of three hours.

Yields: Ten Servings

Chocolate Soufflé

Ingredients

1/3 cup sugar substitute (Lakanto Mont Fruit/Amazon)

1 tablespoon butter

6 large egg whites

3 large egg yolks

5 ounces unsweetened chocolate

Note: The eggs work best at room temperature.

Instructions

1. Preset the oven to 375ºF.
2. Use the butter to grease a soufflé dish.
3. Use a double boiler or a metal dish above a pan of boiling water to melt the chocolate. (Stir the mix constantly.)
4. Remove the dish and whip in the yolks until the mix hardens. Set it to the side.
5. Use a pinch of salt, whip/whisk the egg whites with an electric mixer on the highest setting.
6. Gradually, blend in the sugar/Lakanto. Continue until you see stiff peaks.
7. Stir in one cup of the egg whites into the chocolate combination folding gently using a silicone spatula. Pour the mixture into the soufflé dish.
8. Bake approximately twenty minutes. The center should still jiggle with the soufflé crusted and puffed on the top.

Serve this delicious treat right away.

Topping/Optional: Coconut whipped cream

Yields: Four Treats

Note: To make the soufflé rise evenly; use your thumb to remove the batter from the top of the dish.

Macaroon Keto Bombs

Your curiosity is wondering, “What is a bomb?”  The reasoning is that this is good for you and is too delicious to pass by when you are craving a treat!

Ingredients

½ cup shredded coconut

¼ cup almond flour

2 tablespoons sugar substitute (Swerve)

3 egg whites

1 tablespoon each:

• Coconut oil
• Vanilla extract

Instructions

1. Set the oven at 400ºF.
2. In a small container, combine the almond flour, coconut, and Swerve.
3. Use a small saucepan to melt the coconut oil. Add the vanilla extract.
4. Note: To mount the egg whites, place a medium dish in the freezer.
5. Add the oil to the flour mixture and blend well.
6. Break the egg whites in the cold dish and whip until stiff peaks are formed. Blend the egg whites into the flour mixture.
7. Spoon the mixture into a muffin cup or place them on a baking sheet.
8. Bake the macaroons for eight minutes or until you see browned edges.
9. Cool the bombs before you attempt to remove them from the pan.

Yields: Ten Servings

Index for Recipes

Chapter 2: The 14-Day Plan

Day One

• Breakfast: Keto Scrambled Eggs
• Lunch: Tuna Cheese Melt (Low-Carbs)
• “Oopsie” Bread
• Dinner: Chicken Smothered in Creamy Onion Sauce

Day Two

• Breakfast: Mock Mc Griddle Casserole
• Brussels Sprouts with Hamburger Gratin
• Dinner: Squash and Sausage Casserole

Day Three

• Breakfast: Can’t Beat it Porridge
• Lunch: Salad From a Jar
• Dinner: Ham and Cheese Stromboli

Day Four

• Breakfast: Frittata with Cheese and Tomatoes
• Lunch: Chicken—Broccoli—Zucchini Boats
• Dinner: Steak-Lovers Slow-Cooked Chili

Day 5

• Breakfast: Brownie Muffins
• Lunch: Bacon-Avocado-Goat Cheese Salad
• Dinner: Tenderloin Stuffed Keto Style

Day 6

• Breakfast: Sausage—Feta—Spinach Omelet
• Lunch: Pancakes with Cream-Cheese Topping
• Dinner: Skillet Style Sausage and Cabbage Melt

Day 7

• Breakfast: Tapas
• Lunch: Tofu—Bok-Choy Salad
• Dinner: Hamburger Stroganoff

Day 8

• Breakfast: Cheddar—Jalapeno Waffles
• Lunch: Salmon Tandoori with Cucumber Sauce
• Dinner: Ground Beef Stir Fry

Day 9

• Breakfast: Cheddar and Sage Waffles
• Lunch: Crispy Shrimp Salad on an Egg Wrap
• Dinner: Bacon Wrapped Meatloaf

Day 10

• Breakfast: Omelet Wrap with Avocado & Salmon
• Lunch: Tuna Avocado Melt
• Dinner: Hamburger Patties with Fried Cabbage

Day 11

• Breakfast: The Breadless Breakfast Sandwich
• Lunch: Thai Fish With Coconut & Curry
• Dinner: Keto Tacos or Nachos

Day 12

• Breakfast: Scrambled Eggs With Halloumi Cheese
• Lunch: Salmon with Spinach and Chili Tones
• Dinner: Chicken Stuffed Avocado—Cajun Style

Day 13

• Breakfast: Western Omelet
• Lunch: Tortilla Ground Beef Salsa
• Low-Carb Tortillas
• Dinner: Fish Casserole with Mushrooms

Day 14

• Breakfast: Blueberry Smoothie
• Lunch: Cheeseburger
• Dinner: Turkey with Cream Cheese Sauce

Chapter 3: Additional Breakfast Recipes

• Chia Pudding
• Cow-time Breakfast Skillet
• Cream Cheese Pancakes
• Dairy Free Latte
• Keto Sausage Patties
• Keto Bacon
• Mushroom Omelet

Chapter 4: Additional Lunch and Dinner Recipes

• Deviled Eggs
• Ham and Apple Flatbread
• Chicken...

Produkt-Details

• Erscheint lt. Verlag: 30.10.2018
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken
• Schlagworte: air fryer cookbook • clean eating cookbook • clean eating made simple • clean eating recipes • instant pot cookbook • Ketogenic diet • Vegan