Low Carb Quick Omelette Cups for a Busy Lifestyle



  • 6 raw eggs
  • 1/2 teaspoon black pepper
  • a pinch of salt
  • 1/2 teaspoon Maggi (bouillon)
  • 1 cup diced red onion
  • 1 cup diced green bell pepper
  • 1 cup diced yellow bell pepper
  • 1 cup diced tomatoes
  • 1 teaspoon olive oil (to grease the baking pan)


  1. Break all eggs in a large bowl (to leave room for mixing)
  2. Add salt, pepper, Maggi, and mix thoroughly
  3. Pour the mixture in a greased cupcake baking pan (do not fill to the top to allow space for other ingredients)
  4. Add onion, bell peppers, and tomatoes
  5. Bake for 15 minutes of 350 degrees
  6. Allow to cool, serve, and enjoy!.

light weight veggie omelette

easy quick easy beef stir fry

The Best Stuffed Peppers on the go


  • 2 bell peppers – any color
  • 4 Organic eggs. https://www.sprouts.com/ have the best organic eggs I’ve ever tasted.
  • 1 medium avocado
  • Half cup freshly sliced parsley
  • Freshly ground black pepper
  • 2 tablespoons olive
  • Salt and pepper to taste (black pepper used here)


  1. Cut the top and bottom of bell peppers, remove the stems, scoop out the seeds and membranes and discard. Cut each bell pepper in halves or into  three places (mine was 5 total from 2 bell peppers) and set aside.
  2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Arrange the bell peppers on the heated skillet.
  3. Break 1 egg inside each bell pepper (5 total), add salt, and pepper on each bell pepper and let it cook for about 5 minutes.
  4. Flip each bell pepper upside down (to cook the top of the eggs if you hate over easy eggs) and cook for another 10 minutes.
  5. garnish with freshly sliced parsley and avocado and as shown on the pictures and enjoy!. 

P.S; this Breakfast Stuffed Peppers is the best and super light breakfast recipe you’ll ever eat, and it is super low in carb which makes it a keto compliant food as well.


J’s Perfect Breakfast Delight

J’s perfect breakfast delight video


  • 12 eggs
  • a pinch of salt
  • a pinch of black pepper
  • a pinch of bouillon to taste
  • 1 diced tomato
  • 1 cup sliced spinach
  • half cup cheese
  • 1 tbsp. olive oil


  • pour eggs in a bowl, add salt, pepper, and bouillon. Whisk thoroughly until blended.
  • pour olive oil in a hot pan, add eggs, cover and let it sit for 2 minutes
  • add diced tomato and cover for 2 minutes
  • add spinach and cover for 2 minutes
  • add cheese and cover for about 3-4 minutes
  • Fold in half as shown in the video above, flip both sides for even cooking.
  • allow to cool, serve and enjoy!



Cauliflower Rice Soup; A Keto Bowl

Cauliflower Rice Soup Bowl: This is the only cauliflower rice soup bowl of this kind you’ll find on the internet.

Cauliflower rice soup bowl


1 head Cauliflower

1 bell pepper

1 cup red onion

a pinch of salt

1 tablespoon red pepper flakes

1 tablespoon Bouillon (Maggi)

1 stick of butter

half cup heavy cream

Minced garlic and ginger

2 pounds shrimp

half cup sliced parsley


  1. Cut out the stem from the cauliflower, wash, and set aside
  2. Pour the cauliflower in an empty pot, cover and let it simmer for 5 minutes
  3. Add salt, pepper flakes, and bouillon, stir, cover, and cook for 2 minutes
  4. Add butter, heavy cream, minced ginger and garlic. Stir, cover, and cook for 2 minutes
  5. add onion, red bell pepper and stir. Cover and cook for 2 minutes
  6. Add shrimp, parsley and stir. Cover and cook for 2 minutes
  7. Let it cool, serve, and enjoy!




Easy, Quick and Easy Beef Stir Fry

Full beef stir fry video

Easy, Quick and Easy Beef Stir Fry: Video is provided above while text ingredients are written below.

The ingredients in this recipe is 100% keto compliant, low car, low fat, and low calorie meal.


  • 1 tablespoon coconut oil
  • 2 pounds beef
  • a pinch of salt
  • 1 cup red onion
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon red pepper flakes
  • 1 teaspoon Maggi (bullion)
  • half teaspoon rice wine
  • 1 full head of broccoli
  • 1 tablespoon minced ginger and garlic
  • 1 whole red bell pepper (sliced)
  • 2 medium zucchini (sliced)


  1. Melt 1 tablespoon of coconut oil in a pot and add beef
  2. cook for about 15 minutes flipping opposite ends to ensure even texture
  3. followed by salt, onion, soy sauce
  4. stir, cover, and cook for 10 minutes
  5. after 10 minutes, red pepper flakes, Maggi and cook for another 10 minutes
  6. proceed by adding cooking wine, and broccoli, stir, cover, and cook for 3 minutes
  7. add garlic and ginger, red bell pepper, stir, cover, and cook for 2 minutes
  8. lastly, add zucchini, cook for an additional 23 minutes
  9. Allow to cool, serve, and enjoy!

Check out other recipes below





Leftover Turkey Stir Fry


Leftover Turkey Stir Fry


Baked pulled turkey (quantity varies)

1 cup spiraled zucchini

1 cup spiraled carrot

1/2 cup leaks (green onion)

1 curry stock (Maggi)

I teaspoon ginger

2 tablespoons coconut oil

Salt and pepper to taste


  1. Pour coconut oil in a hot saucepan on medium heat
  2. add leaks and ginger and fry slightly for about 2 minutes
  3. Next, add zucchini, carrot, and turkey. Stir thoroughly until contents evenly distributed.
  4. sprinkle curry stock, salt and pepper , and stir.
  5. fry for 5 more minutes (avoid over cooking the veggies). Allow your Leftover Turkey Stir Fry to cool, serve and enjoy!

This recipe is a very simple to make recipe that is extremely healthy, delightful, flavorful, and takes less than 20 minutes to make.

You can find curry beef stock at https://www.walmart.com/ in the Asian aisle