Whole30 Lettuce Wraps (PF Changs Lettuce Wraps Recipe) | I love cheeseburgers! These look delicious!#Summersquashcasserole #Healthysummerdinnerrecipes #Summermealsdinner #Easysummerdinners #Healthysummermeals #Ketorecipes #Turkeymeatrecipes #Turkeytacosalad #Turkeylettucewraps #Healthyeating #Healthysnacks #Nocarbdiets

Ingredients

  • 2 pounds lean ground beef
  • ½ teaspoon seasoned salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 6 slices American cheese
  • 2 large heads iceburg or romaine lettuce, rinsed then dried
  • 2 tomatoes, sliced thin
  • small red onion, sliced thin Spread
  • ¼ cup light mayo
  • 3 Tablespoons ketchup
  • 1 Tablespoon dill pickle relish
  • dash of salt and pepper

Instructions

  1. Heat a grill or skillet on medium heat.
  2. In a large bowl, mix together ground beef, seasoned salt, pepper and oregano.
  3. Divide mixture into 6 sections then roll each into a ball. Press each ball down flat to form a patty.
  4. Place patties on grill/pan and cook for approximately 4 minutes on each side or until cooked to your liking. (If using a skillet, only cook 3 at a time to avoid over-crowding.)
  5. Place a slice of cheese on each cooked burger. Place each burger on a large piece of lettuce. Top with spread (see recipe below), one slice tomato, red onion and whatever else you like. Wrap the lettuce up over the top and serve. Enjoy!
  6. Spread: In a small bowl mix together all the spread ingredients. Refrigerate until ready to use.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Whole30 Lettuce Wraps (PF Changs Lettuce Wraps Recipe)

Whole30 Lettuce Wraps (PF Changs Lettuce Wraps Recipe) | I love cheeseburgers! These look delicious!#Summersquashcasserole #Healthysummerdin...

Your Kitchen Transformed - Whole30 Lettuce Wraps (PF Changs Lettuce Wraps Recipe)
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Whole30 “Cheeseburger” Skillet #Healthyeating #Cookingrecipes #Dinnerrecipes #Veganrecipes #Wholefoodrecipes #Yummyfood #Easywhole30recipes #Whole30breakfast #Paleolunchideas #Whole30lunchideas #Easywhole30dinner #Whole30recipesdinner

Ingredients

  • 1 lb ground bèèf (or any ground protèin of choicè)
  • 2 yukon potatoès, dicèd
  • ½ largè onion, finèly dicèd
  • 1 garlic clovè, mincèd
  • 2 tbsp yèllow mustard (I usè Frènch’s yèllow mustard)
  • 1 tbsp tomato pastè
  • 1 tbsp nutritional yèast (optional)*
  • 1 ½ tsp onion powdèr
  • 1 tsp garlic powdèr
  • 2 tsp koshèr salt, sèparatèd
  • 2 tsp frèsh crackèd black pèppèr, sèparatèd
  • Avocado oil
    • Toppings (optional):
  • Avocado
  • Crumblèd bacon
  • Lèttucè
  • Tomatoès
  • Picklès
  • Dicèd onions
  • Sautèèd mushrooms
  • Animal Stylè saucè
  • Ranch drèssing
  • Hot saucè

Instructions

  1. Preheat a large skillet over medium high heat with about 1 tbsp of avocado oil.
  2. Add potatoes to skillet, season with 1 tsp of kosher salt and black pepper. Saute potatoes until they start turning golden brown on each side and are cooked 90% of the way through. This will take about 10-15 minutes.
  3. Once potatoes start to turn golden brown, remove from skillet and set aside. Lower heat to medium.
  4. Add onions and garlic to skillet. Saute until onions become translucent and garlic is fragrant.
  5. Mix in ground beef and remaining ingredients to skillet: mustard, tomato paste, nutritional yeast, onion powder, garlic powder, kosher salt and black pepper.
  6. Combine ground beef with seasoning, cook until most of the ground beef is no longer pink, then add potatoes back to the skillet and cook until ground beef and potatoes are cooked through.
  7. Serve with suggested toppings.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Whole30 “Cheeseburger” Skillet

Whole30 “Cheeseburger” Skillet #Healthyeating #Cookingrecipes #Dinnerrecipes #Veganrecipes #Wholefoodrecipes #Yummyfood #Easywhole30recipes ...

Your Kitchen Transformed - Whole30 “Cheeseburger” Skillet
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Crunchy Baked Chicken Tenders | #Ketochickenrecipes #Chickenbakerecipeseasy #Weightwatcherdinners #Ketobreadsticks #Whatsfordinner #Wwrecipes #Chickentenderloinrecipesbaked #Healthybreadedchicken #Chickentenderrecipeshealthy #Bakedchickentenderspanko #Bakedparmesanchickentenders #Ovenbakedchickentenderspanko

Ingredients

  • 3/4 cup panko breadcrumbs
  • vegetable cooking spray
  • 1 tsp dried parsley
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 1/2 lbs. chicken tenders (approximately 12 tenders)
  • 2 egg whites
  • splash of water

Instructions

  1. Preheat oven to 400 F degrees, and line a baking sheet with aluminum foil or parchment paper. Spread panko out into an even layer on baking sheet, spray lightly with cooking spray, and bake 3-4 minutes, until golden.
  2. Set panko aside in large shallow bowl. Add oven safe wire rack to top of baking sheet, and set aside. Increase oven temperature to 450 F degrees. To bowl, add parsley, salt, pepper, smoked paprika, onion powder and garlic powder. Toss to combine well.
  3. In another shallow bowl, add egg whites and splash of water. Beat lightly. Pat chicken tenders dry. Season chicken tenders with additional pinch of salt and pepper.
  4. Add chicken tender to egg white mixture, turning to coat. Lift up, allowing excess egg whites to drip off, then add to panko bowl. Coat chicken tender with seasoned panko, then transfer to prepared wire rack/baking sheet. Repeat with remaining tenders.
  5. Lightly spray chicken tenders with cooking spray if desired, then bake 12-15 minutes (depending on the size of the tenders), until golden brown and chicken is cooked through.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Crunchy Baked Chicken Tenders

Crunchy Baked Chicken Tenders | #Ketochickenrecipes #Chickenbakerecipeseasy #Weightwatcherdinners #Ketobreadsticks #Whatsfordinner #Wwrecipe...

Your Kitchen Transformed - Crunchy Baked Chicken Tenders
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Fresh Strawberry Biscuits! | #Blueberryloafbread #Easyblueberrydesserts #Blueberryrecipesbread #Easyblueberrymuffins #Blueberryquickbread #Quickbreadrecipes #Strawberrycreamcheesefrosting #Strawberrysheetcakes #Strawberrycakerecipes #Freshstrawberrycake #Strawberrydesserts #Strawberrycakemix

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold, unsalted butter
  • 1 cup chopped very ripe strawberries
  • 1 cup heavy cream

Instructions

  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or a silpat.
  2. In a large bowl, whisk together your flour, baking powder, sugar and salt. Add butter and cut it in to the dry ingredients with a pastry blender, until it resembles a coarse meal. Stir in the strawberries carefully, so they get coated in the flour mix. This keeps them evenly distributed in the dough later when you add the liquid. Speaking of liquid… add the heavy cream, then gently fold all the ingredients together. You don’t want to overwork the dough, so don’t worry if everything is completely worked in. It will be.
  3. Generously flour your counter or cutting board, then transfer the dough to the board. Flour the top of the dough and with your hands gently press the dough into a 3/4-inch thick rectangle. Using a 2 1/2-inch biscuit or cookie cutter (or even the top edge of a drinking glass) cut circles out of the dough. Press straight down without twisting (this makes for nice layered edges) as you cut. Carefully transfer the biscuits to prepared baking sheet, leaving a few inches between each one.
  4. You can re-roll the scraps of dough, and continue cutting circles, but don’t worry if the dough appears very wet. The strawberries will have already started to release some of their juice. That’s ok though! They’ll still turn out beautifully.
  5. Bake the biscuits for 12 to 15 minutes, until lightly brown at the edges. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Fresh Strawberry Biscuits!

Fresh Strawberry Biscuits! | #Blueberryloafbread #Easyblueberrydesserts #Blueberryrecipesbread #Easyblueberrymuffins #Blueberryquickbread #Q...

Your Kitchen Transformed - Fresh Strawberry Biscuits!
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Vegan Black Bean and Veggie Enchiladas with Nacho Cheese Sauce #Veganmexicanrecipes #Veganenchiladas #Vegetarianveganrecipes #Veganfoods #Vegancooking #Vegandishes #Veggierecipes #Veganmeals #Veganrecipesdinner #Vegandinnerrecipes #Pineapplefriedricerecipe #Veganrecipeseasy

Ingredients

  • The Enchiladas
  • 10 large corn or flour tortillas
  • 1 cup corn, fresh or thawed frozen
  • 1 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 small red onion, diced
  • 2 medium zucchini, diced
  • 3 cups cooked and drained black beans (or 2 15 oz cans)
  • 1 Tbs olive oil
  • 1 tsp cumin
  • 2 tsp chili powder
  • salt and pepper to taste
  • vegan Mexican or cheddar style shredded cheese (optional)
    • Easy Enchilada Sauce
  • 3 cups low sodium tomato sauce
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • salt and black pepper to taste
    • Vegan Nacho Cheese Sauce
  • separate recipe here: Vegan Nacho Cheese Sauce

   Instructions

  1. Enchiladas
  2. Preheat the oven to 375 degrees
  3. Lightly oil a large skillet and sauté over medium to high heat the bell peppers, onions, corn, and zucchini until softened, approximately 5 minutes.
  4. Toss in the spices, black beans and salt and pepper until heated through and well combined. Remove from heat.
  5. Lightly oil a 9×13 pan.
  6. To fill tortillas, lay each flat on a work surface and fill with approximately 1/2 to 2/3 cups of the bean mixture, depending on the size of your tortilla.
  7. Sprinkle with a scant 1/4 cup of vegan cheese shreds, if using.
  8. Roll up tightly and place in prepared pan, seam side down.
  9. Repeat with remaining tortillas and place them side by side.
  10. Pour sauce over enchiladas and sprinkle with more cheese shreds if desired.
  11. Bake for 30 minutes until bubbly.
  12. Serve with Nacho Cheese Sauce and/or Sour Cream. Garnish with fresh chopped cilantro.
  13. Easy Enchilada Sauce
  14. Mix all ingredients and heat gently.
  15. Vegan Nacho Cheese Sauce
  16. Steam potatoes and carrots together until soft.
  17. Blend with remaining ingredients, except peppers, in blender until smooth and creamy. A Vitamix is excellent for this task – we depend on ours!
  18. Stir in peppers and enjoy

recipe adapted  >>>>>  here

Your Kitchen Transformed - Vegan Black Bean and Veggie Enchiladas with Nacho Cheese Sauce

Vegan Black Bean and Veggie Enchiladas with Nacho Cheese Sauce #Veganmexicanrecipes #Veganenchiladas #Vegetarianveganrecipes #Veganfoods #Ve...

Your Kitchen Transformed - Vegan Black Bean and Veggie Enchiladas with Nacho Cheese Sauce
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Peach Crunch Cake| #Dessertrecipes #Easypeachcobblerrecipe #Cupcakecakes #Peachcobblerdumpcake #Minidesserts #Peachupsidedownminicakes #Peachcobblerdumpcake #Quickeasydesserts #Peachcobblerwithcakemixeasy #Dessertrecipes #Freshpeachcobbler #Quickpeachdessert

Ingredients

  • 24.5 oz jar of sliced peaches in light syrup
  • 1 package yellow cake mix
  • 1 stick butter (1/2 cup), cut into 16 pieces
  • 1 cup brown sugar
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees F.
  2. Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
  3. Bake for about 40 minutes.
  4. Serve warm or cold… with or without ice cream.
  5. Enjoy!

Recipe adapted >>>>>  here

Your Kitchen Transformed - Peach Crunch Cake

Peach Crunch Cake| #Dessertrecipes #Easypeachcobblerrecipe #Cupcakecakes #Peachcobblerdumpcake #Minidesserts #Peachupsidedownminicakes #Peac...

Your Kitchen Transformed - Peach Crunch Cake
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BEST DAMN INSTANT POT BONELESS PORK CHOPS | #Instantpotrecipeseasy #Instantpotchickenburritobowl #Instapotrecipes #Porkchopinstantpotrecipes #Chickeninstantpotrecipes #Instantpotmashedpotatoes #Instantpotrecipeseasy #Instantpotsweetcorn #Instantpotrecipeshealthyfamily #Frozenmeatballsinstantpot #Cornoncobinstantpot #Creamyitalianchickeninstantpot






Ingredients

  • 2 pork chops, boneless 1″ thick
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 tbs butter
  • 1 cup chicken broth
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon Liquid Smoke

Instructions

  1. Mix spices and brown sugar and rub into both sides of pork chops.

  2. Set Instant Pot on saute (high) and add tablespoon butter. Once hot, add pork chops and brown on both sides for 1-2 minutes each. Remove pork chops and set aside. Press cancel.

  3. Add 1 cup chicken broth and use a wooden spoon to deglaze the bits off the bottom of the pot. Add Worcestershire sauce and liquid smoke and add pork chops directly to the pot in the liquid.

  4. Secure lid, make sure vent is set to “sealing” and pressure cook (manual) for 7 minutes. When done, allow pressure to naturally release for 12 minutes. After 12 minutes, quick release the rest, remove lid and pork chops.

  5. Let pork chops rest for about 5 minutes before serving.

recipe adapted >>>>>  here

Your Kitchen Transformed - BEST DAMN INSTANT POT BONELESS PORK CHOPS

BEST DAMN INSTANT POT BONELESS PORK CHOPS | #Instantpotrecipeseasy #Instantpotchickenburritobowl #Instapotrecipes #Porkchopinstantpotrecipes...

Your Kitchen Transformed - BEST DAMN INSTANT POT BONELESS PORK CHOPS
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GARLIC PARMESAN BROCCOLI AND POTATOES IN FOIL | #Scallopedpotatoeseasy #Homemadescallopedpotatoes #Foodrecipesvideos #Scallopedpotatoescheesy #Bestscallopedpotatoes #Potatorecipesvideos #Meatlessmonday #Meatlesspotpie #Healthyrecipes #Veggierecipes #Veggiedishes #Dinnerrecipes 
INGREDIENTS:
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon onion powder Kosher salt and freshly ground black pepper, to taste
  • 24 ounces broccoli florets*
  • 16 ounces baby potatoes, halved
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

 DIRECTIONS:
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together olive oil, garlic, Italian seasoning and onion powder; season with salt and pepper, to taste.
  3. Cut four sheets of foil, about 12-inches long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer.
  4. Fold up all 4 sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes.
  5. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed.
  6. Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 12-14 minutes.*
  7. Serve immediately, sprinkled with Parmesan and parsley, if desired.
Recipe Adapted : here

Your Kitchen Transformed - GARLIC PARMESAN BROCCOLI AND POTATOES IN FOIL

GARLIC PARMESAN BROCCOLI AND POTATOES IN FOIL | #Scallopedpotatoeseasy #Homemadescallopedpotatoes #Foodrecipesvideos #Scallopedpotatoeschees...

Your Kitchen Transformed - GARLIC PARMESAN BROCCOLI AND POTATOES IN FOIL
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REFRESHING, NOURISHING HOMEMADE VITAMIN WATER | #Fruitinfusedwater #Healthydrinks #Yummydrinks #Healthyrecipes #Refreshingdrinks #Detoxwaterrecipes #Ketorecipesforbeginners #Startingketo #Bodydetoxcleanse #Fruitinfusedwaterrecipes #Ketosnacks #Ketodietforbeginnersmealplan










Ingredients

  • 2 cups watermelon , sliced into 1" cubes
  • 1 lime , sliced
  • 1 lemon , sliced
  • 1/2 red grapefruit , sliced and quartered
  • 1 medium cucumber , sliced
  • 12 mint leaves
  • 2 quarts water
  • ice
  • sparkling water (optional)






Instructions

  1. Combine the fruit, cucumber, mint leaves and water in a large pitcher.
  2. Place in the fridge and let infuse overnight.
  3. To serve, pour infused water into glasses filled halfway with ice. Spoon in a piece or two of fruit for show, and top with a splash of sparkling water (optional).
  4. The vitamin water will stay fresh for a day or three.



Recipe adapted >>>>>  here




Rated 4.4/5 based on 782 customer reviews




Your Kitchen Transformed - REFRESHING, NOURISHING HOMEMADE VITAMIN WATER

REFRESHING, NOURISHING HOMEMADE VITAMIN WATER | #Fruitinfusedwater #Healthydrinks #Yummydrinks #Healthyrecipes #Refreshingdrinks #Detoxwater...

Your Kitchen Transformed - REFRESHING, NOURISHING HOMEMADE VITAMIN WATER
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#Cocktaildrinks #Yummydrinks #Fundrinks #Summerdrinks #Partydrinks #Nonalcoholic #Bourbonslushrecipe #Whiskeyslushrecipe #Blackberrysmash #Bourbonslushies #Peachbourboncocktail #Strawberrybasilbourbonsmash



Ingredients

  • 3 cups frozen peaches
  • 1 cup ginger beer or ginger ale
  • 4-6 ounces of bourbon, depending on how strong you want your drinks
  • 1 lime, juiced
  • 1 tablespoon sugar, more if you want it sweeter

Instructions

  1. Place all of the ingredients in a blender and blend until smooth.
  2. Serve immediately.

recipe adapted >>>>>  here

Your Kitchen Transformed - BOURBON PEACH SLUSH

#Cocktaildrinks #Yummydrinks #Fundrinks #Summerdrinks #Partydrinks #Nonalcoholic #Bourbonslushrecipe #Whiskeyslushrecipe #Blackberrysmash #B...

Your Kitchen Transformed - BOURBON PEACH SLUSH
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Vegan Pumpkin Sugar Cookies | #Veganhalloweentreats #Vegancake #Veganpumpkincinnamonrolls #Veganpumpkinsugarcookies #Veganhalloweencookies #Dairyfreepumpkincookies #Veganpumpkinbars #Dessertrecipes #Vegandessertrecipes #Glutenfreedesserts #Glutenfreebaking #Cookingrecipes

Ingredients

  • 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
  • 1/2 cup organic cane sugar (plus more for topping)
  • 1/4 cup brown sugar
  • 1 tsp pure vanilla extract
  • 1/4 cup pumpkin puree*
  • 1 1/2 heaping cups unbleached all-purpose flour (sub up to 1/3 whole-wheat pastry)
  • 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice
  • 3/4 tsp ground cinnamon
  • 1 Tbsp unsweetened almond milk (or other non-dairy milk)
  • FROSTING (optional) :
  • 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
  • 1 1/2 Tbsp 1 1/2 Tbsp pumpkin butter* (optional)
  • 1/2 tsp vanilla extract (optional)
  • 2 1/2 - 3 cups powdered sugar
  • 1/4 tsp each ground cinnamon and pumpkin pie spice
  • 1 splash non-dairy milk

Instructions

  1. Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.
  2. Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more.
  3. Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients, to combine.
  4. Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight), preheat your oven to 350 degrees F (176 C), and position a rack in the center of the oven.
  5. Scoop out heaping 1 Tbsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Dip a glass into cane sugar and then gently smash the cookie ball down into a disc (see photo).
  6. Bake on the center rack for 10-12 minutes or very slightly golden brown.
  7. Let rest on pan for a few minutes. Then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
  8. FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla, spices, and pumpkin butter (optional) and mix once more.
  9. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
  10. Once cooled, frost cookies and top with a sprinkle of pumpkin pie spice or cinnamon. Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Vegan Pumpkin Sugar Cookies

Vegan Pumpkin Sugar Cookies | #Veganhalloweentreats #Vegancake #Veganpumpkincinnamonrolls #Veganpumpkinsugarcookies #Veganhalloweencookies #...

Your Kitchen Transformed - Vegan Pumpkin Sugar Cookies
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This healthy 1 Minute Low Carb Cinnamon Roll Mug Cake is also naturally gluten free, vegan, paleo and sugar free!  #Healthymugcake #Ketodietrecipes #Nocarbdiets #Lowcarbbreakfast #Ketorecipeseasy #Ketobread #Healthymugcake #Ketochocolatemugcake #Ketomicrowavedessert #Lowcarbmugcakemicrowave #Ketocinnamonmugcake #Ketodessertmug









Ingredients

  • 1 scoop vanilla protein powder (32-34 grams)
  • 1/2 tsp baking powder
  • 1 T coconut flour
  • 1/2 tsp cinnamon
  • 1 T granulated sweetener of choice*
  • 1 large egg OR 1/4 cup liquid egg whites (see notes for Vegan option)
  • 1/4 cup milk of choice (I used unsweetened almond)
  • 1/4 tsp vanilla extract
  • 1 tsp granulated sweetener of choice
  • 1/2 tsp cinnamon

Instructions

  1. For the microwave option
  2. Grease a microwave safe bowl with cooking spray and add the protein powder, baking powder, coconut flour, cinnamon, sweetener of choice and mix well.
  3. Add the egg/whites and mix into the dry mixture. Add the milk of choice and vanilla extract- If batter is too crumbly, continue adding milk of choice until a very thick batter is formed. granulated sweetener of choice and extra cinnamon and swirl over the top. Microwave for 60 seconds, or until just cooked in the centre. Top with glaze and enjoy!
  4. For the oven option
  5. Follow as above, but bake in the oven at 350 Farenheit for 8-15 minutes, depending on consistency desired- Mug cake is cooked once a toothpick comes out 'just' clean from the center.

recipe adapted : here

Your Kitchen Transformed - Healthy 1 Minute Low Carb Cinnamon Roll Mug Cake

This healthy 1 Minute Low Carb Cinnamon Roll Mug Cake is also naturally gluten free, vegan, paleo and sugar free!  #Healthymugcake #Ketodiet...

Your Kitchen Transformed - Healthy 1 Minute Low Carb Cinnamon Roll Mug Cake
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