Health Coach | Speaker | Writer | Welcome to my digital diary! I'm here to help you blend life & fitness to find your health & happy! Thank you for being part of my family & allowing me to add value to your journey!
This delicious low carb Chicken, Cheese & Bacon Casserole is loaded with cheesy goodness. It’s perfect for breakfast, lunch or dinner and easy on the budget!
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. This recipe makes about 6 servings. You can plug this recipe in your tracking app with the ingredients you choose for more accurate macros. I use MyFitnessPal & simply create a recipe.
INGREDIENTS
1 tablespoon of Olive Oil (you can use butter, beef tallow or bacon fat too)
2 cloves of Garlic, crushed (optional)
1 small Onion, diced (optional)
1 teaspoon of Salt
1 pound of Ground Chicken (I prefer Perdue ground chicken)
8 ounces of Bacon, cooked & chopped
Dash of Oregano (optional, season to taste)
1 cup of Cheddar Cheese, shredded (Use whatever cheese you want)
2 large Eggs
½ cup of Sour Cream (optional)
¼ cup of Heavy Cream (optional)
½ teaspoon of Pepper, ground (optional, season to taste)
DIRECTIONS
Preheat the oven to 355F.
Place a large nonstick frying pan over high heat and add the oil, garlic, onion, and half the salt. Sauté until translucent.
Add the ground chicken and brown. Remove from the heat and stir through the bacon and oregano.
Pour the mixture into a casserole dish and sprinkle over the cheddar cheese.
In a bowl, add the eggs, sour cream, cream, remaining salt, and pepper, whisk together. Pour over the chicken mixture.
• 2 lbs ground pork • 1 cup shredded parmesan cheese • 2 eggs (optional) • 1 teaspoon sea salt
INSTRUCTIONS
OVEN 1. Mix together the ground pork, parmesan cheese, and eggs. Salt to taste. 2. Roll meatballs into desired size. 3. Bake at 350 in oven for 20-25 minutes, depending on size of meatballs. 4. Top with more cheese or favorite dip as desired.
AIRFRYER — Same as above except place meatballs in the basket of the air fryer and cook 8 minutes. Shake the basket and cook 2 minutes more.
Hailing from Fishers, Indiana, Katie is an aficionado of health, mindset, human connection, & entrepreneurship. Writer, speaker, doer of many things, she grew up on her family’s beef cattle & crop farm where agriculture was her first love. She is a Purdue University graduate well known for her storytelling of life lessons & personal transformation through her own relationships, Crohn’s Disease, disordered eating, CrossFit, & adapting a carnivore diet lifestyle. Katie also has over 16 years experience as a Registered Radiologic Technologist, Nutritionist, & Sales Consultant. You can catch her via Instagram @lil_bit_of_fit & blog, Lilbitoffit.com
This keto & carnivore meat bake with a cheesy topping is big on beef flavor and contains no bs! One of my favorites with tons of versatility no matter what style of eating you prefer.
As always, make it your own. Omit &/or substitute any ingredients that suit your needs.
It’s truly easy to make, and leftovers are just as delicious whether reheated in the microwave or even cold straight out of the fridge.
Can I use extra-lean ground beef in this recipe or other ground meats? I prefer 85/15 in this recipe. I tried extra-lean ground beef & felt it came out too dry/not as flavorful. If you’re using other ground meats, I suggest using higher fat meats like 75-85% ground lamb, pork, turkey or PERDUE ground chicken.
Do I need to cook the meat before adding to the pie? Yes, definitely! Cook the ground beef, then transfer to pie dish & bake. This recipe differs from meatloaf, where you bake the raw meat.
Can you freeze it? Yes. Once completely cool, you can store it in whatever container you prefer, then freeze for up to 3 months. You can also freeze individual slices in freezer bags.
Can I use other cheeses? YES! You can use another melty cheese instead of cheddar. I mean seriously all cheese is delicious, have fun with it! Provolone is good & Italian cheeses. You can also make it a more Mexican dish with different seasonings & a “taco” cheese mix.
How are leftovers? Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat in the microwave about 1 minute per slice. Sometimes I eat them cold the next day, but they do taste better when heated up imo.
Can I airfry leftovers? I’ve also popped them in the airfryer for about 7 minutes at 380 for a little crisp. Times & temps will vary with airfryer. I have an Instant Vortex 6qt.
Hailing from Fishers, Indiana, Katie is an aficionado of health, mindset, human connection, & entrepreneurship. Writer, speaker, doer of many things, she grew up on her family’s beef cattle & crop farm where agriculture was her first love. She is a Purdue University graduate well known for her storytelling of life lessons & personal transformation through her own relationships, Crohn’s Disease, disordered eating, CrossFit, & adapting a carnivore diet lifestyle. Katie also has over 16 years experience as a Registered Radiologic Technologist, Nutritionist, & Sales Consultant. You can catch her via Instagram @lil_bit_of_fit & blog, Lilbitoffit.com
Storage: Store leftovers in the refrigerator for up to 4 days.
Make it Whole30: swap the Worcestershire sauce for coconut aminos & make sure that the beef bouillon powder you use to make the dry onion soup mix is compliant. You can use beef bone broth powder in its place.
FAQ’S
Ground beef is always the star of the show when it comes to meatloaf, but this is also excellent with ground bison.
You can use spicy or mild Italian sausage. You can even substitute a plain ground pork.
For this low carb meatloaf recipe, you can use 1 package Dry Onion Soup Mix. It’s optional if this causes issues for you. It’s simply for flavor.
If you do not have tomato paste, you can also use ketchup. Both make for a delicious meatloaf. I personally love ketchup. It does not cause gut issues for me. You can also use a sugar free. Go your own way.
Worcestershire is tangy, savory, sweet, and salty all at the same time and adds flavor. You can also use coconut aminos or soy sauce in its place. To make this a Whole30 meatloaf recipe, use coconut aminos.
The pork rinds in this meatloaf recipe act as a binder. If you do not have pork rinds, you can also substitute some grated parmesan cheese.
RECIPE TIPS & VARIATIONS
Storage: Store leftover meatloaf in the refrigerator for up to 4 days.
Make Bacon Cheeseburger Meatloaf: Add some chopped up crispy bacon and some sharp cheddar cheese into the meatloaf mix for a delicious cheeseburger variation.
Bacon Wrap it: After mixing the meatloaf, form it into a loaf and wrap it in bacon before putting it in the loaf pan.
Make BBQ Meatloaf: Instead of using tomato paste or ketchup in the mix and on top, swap it out for barbecue sauce. My fav is G Hughes Sugar Free BBQ Sauce
Can you make meatloaf without eggs? Eggs are also used as a binder, but do not add any flavor to the meatloaf. You can omit them and it will still be delicious. It just might not hold its shape as well.
Can you make meatloaf ahead of time?
Yes, absolutely. Sometimes I feel it tastes better the next day! You can freeze it as well.
**Nutrition and Macros will vary depending on ingredients used and quantity of servings size.**
Hailing from Fishers, Indiana, Katie is an aficionado of health, mindset, human connection, & entrepreneurship. Writer, speaker, doer of many things, she grew up on her family’s beef cattle & crop farm where agriculture was her first love. She is a Purdue University graduate well known for her storytelling of life lessons & personal transformation through her own relationships, Crohn’s Disease, disordered eating, CrossFit, & adapting a carnivore diet lifestyle. Katie also has over 16 years experience as a Registered Radiologic Technologist, Nutritionist, & Sales Consultant. You can catch her via Instagram @lil_bit_of_fit & blog, Lilbitoffit.com
The biggest question I get, “What is your secret to body transformation change and being consistent on the Carnivore Diet, especially at work?
I’ve worked in radiology for 17 years! I’ve been Carnivore for 3 years and counting! It helped me heal my disordered eating & put my Crohn’s in remission.
A: 👉🏻self awareness. A woman who knows herself & what she brings to the table is not afraid to eat alone. Remember that. Go your own way.
They’re not really secrets, it comes down to self-awareness & success habits.
I’ve lost 55lbs in my 40 years. My body has been all different shapes and sizes! I’ve learned so much throughout my journey!
One BIG success habit that changed the game for me, I bring an airfryer to work. I like my meat cooked fresh. I’m more satisfied with my meals & I have control over what I put in my body.
I also make sure I have a variety of meat for my 12hr shifts in radiology. If I need groceries & to optimize my time, I use @Instacart & have them delivered to work.
If you’re new around here, I talk about my story, gut issues, triggers, transitions & experiences on my first year on Carnivore here in this blog interview. It’ll answer the majority of your questions!
**I’m speaking from my experience here, remember, we are all beautifully unique & different human beings. There is no one-size-fits-all approach to anything in life. You have to find your special blend. That’s what I help my clients do!
🥩For ME, I prefer 2 meals/d on avg. The largest after my workout for recovery, the 2nd late afternoon around 2-3pm. My digestion is slow & not as efficient in the evening, therefore I keep my largest meals early in the day & fast anywhere from 16-20 hrs naturally overnight depending on my work & workout schedule. I DO NOT do extended fasting & do not force my fasts. I eat when I’m hungry, fast when I’m not. Fasting is not a dirty word. It is simply a tool & strategy to optimize fueling your body. Just like macros.
🥩I set realistic expectations as far as aesthetic goals & know I don’t always have to have an aesthetic goal. Right now I’m just chillin in maintenance. Some days I eat leaner low fat days, other days I cycle in high fat days because I’m craving fat. After about 2-3 lean days I need a high fat day. Favorite lean meats are shrimp, 90% ground beef & chicken. Higher fat meats I enjoy ground waygu beef, 80-85% ground beef, eggs, ribeye, & salmon.
🥩I realize a certain level of leanness is going to require sacrifices. You will be hungry. If you’re eating leaner meat, you’re cutting calories, so yes, it will suck. If you want shredded abs, stop complaining & put in the work. That work requires mindset shifts as well. If you’re not willing to do what it takes to look that way, set another realistic, attainable & SUSTAINABLE goal. As a coach, my job is to tell you what you need to hear, not what you want to hear. Sometimes that means setting a new goal, eating more food, committing to a healing process, resting, & learning to love yourself first.
🥩Balancing blood sugar is the key to fat loss, feeling satisfied, & minimizing cravings. Keep meals protein & fat focused. You should not be snacking in between meals. If you feel the need to snack, your meal either didn’t contain enough protein &/or fat or was not large enough.
🥩Protein is the most satiating. General range: 1g/lb of body weight or goal weight for most. Avid exercisers, athletes, people lifting weights, & older people require more. Most do well spreading out around 30-50g/meal, 2-3 meals/d without digestive distress. Take a digestive enzyme prior to eating, it will help increase stomach acid. I use Utilyze by Nuethix Formulations. Discount Code: lilbitoffit
🥩For carbs, most people do well controlling blood sugar regulation with meals under 40g of carbohydrates. The less active you are the less carbohydrates you typically require. The body optimizes carbohydrates most efficiently post workout & in the evening before bed because it reduces your cortisol (stress) level & can help you sleep better. Nail your protein first & then determine what fuel source is most appropriate for your health needs, digestion, training & fitness goals. Your fuel sources are carbohydrates & fats. So if you’re lacking energy, & you’re “carnivore,” try upping your fats.
🥩I work out fasted at 5 AM most mornings. I feel best working out 5 days/week. A mix of cardio & strength training like CrossFit, walking, & bodybuilding. Do sh*t you LOVE that keeps you active & in the gym. TAKE REST days. I prefer 1 active recovery day & 1 full rest day. You do not need to be working out 7d/wk.
🥩Manage stress. Schedule self care & rest days. Sleep 7-8 hrs/night. If you’re sleeping less than 6 you did not earn your workout. My favorite selfcare is walking, coloring, saunas, hiking, fishing, nature, writing, & creating graphics for y’all.
🥩I don’t ‘treat myself’ or ‘cheat.’ Food is not a reward/something to earn. I also dislike saying cheat because it implies it’s going to benefit you in some way. Cheaters cheat to win. You’re not winning by cheating yourself. I also stay away from sugar and carbohydrates that are physical & mental triggers for me. I am an abstainer, not a moderator.
🥩I eat 2 meals/d on avg as I said before. My days off or if I can sleep in, I can eat 1 larger meal post workout as OMAD. (One meal a day). You must experiment. Your experience/needs will be different than mine. It takes TIME. It took me an entire year to fully adapt to a meat- based lifestyle, & yes, I gained 15lbs initially. I’ve now lost around 20. Have patience.
🥩The majority of meals are my Airfryer Crispy meat bars. 85% ground beef & ground chicken. I avg 2-2.5lbs of meat/d. If you have a problem with feeling if you’re full, cook 1lb of meat & eat it. Wait 20 minutes. And if you’re still hungry cook a little more. That will keep you from over eating &/or eating too fast. I removed most pork & dairy, I don’t digest them well. I don’t add extra fat. Choose meats that are higher in fat. No, I don’t like organ meat & I don’t worry if my meat is grain fed vs grass fed. It doesn’t affect me.
🥩I stick to beef bc it’s satisfying & delicious but not SO delicious I want to binge. Food addicts tend to have issues controlling carbs, sugar, sugar free substitutes, keto treats, dairy, butter, cheese, bacon, pork rinds, hyperpalatable & processed meats.
🥩There are 50 freaking shades of the carnivore diet. We all have different tolerations & needs. I have MANY sensitivities so I typically only season with salt. The majority of my food is meat & eggs. Rice cakes on occasion pre/post workout if I have an evening workout & feel I need them. I’m rarely above 50g of Carbs/d. I do fine on white rice, rice cakes, & rice Chex cereal as far as carbs. I do not digest fruits, vegetables, lectins, oxalates, high fodmap foods, nuts & seed well at all due to my Crohn’s. I feel better not eating them.
🥩Yes, I drink coffee. Preworkout & morning drink I enjoy @strongcoffeecompany in my coffee. It’s kind of like a creamer for me. It does have caffeine. I blend about 4oz coffee, 5-6oz hot water, & 1/4 scoop of the strong coffee company latte. Use a packet of stevia if you want yours sweeter. Link in bio on Instagram. Discount code: KatieKelly
🥩As far as macros **these numbers are for ME**
I hesitate to give any specific numbers but I want to show you guys how much food you can actually eat & enjoy when you commit to healing & eating foods that work for you!
I’m 5’1, around 105-107lbs, crossFit & bodybuild 5d/wk, average 15,000 steps/d, active job in radiology. Macros vary, I leave room for flexibility. These are my avg ratios: 0-10% Carb, around 30-40% Protein, & 50-70% Fat. I do cycle lean, lower fat days with higher fat days because that’s what my body likes. I avg ~1800-2100+ cal/d. The lowest my calories get on a lean day may be around 1550. Protein I avg 160-200g. Yes, I realize that’s a 💩ton but I thrive on higher protein & moderate fat. I don’t have a gallbladder so my threshold is lower than most keto, low carb, & carnivore enthusiasts.
🥩I hit 15k steps/day, even on rest days. When I’m at work I walk around my CT machine or I take laps around the building when we are not busy. I drink a ton of water (around 100-120oz/d) + electrolytes. I like Ultima Replenisher Electrolytes in grape, raspberry, watermelon, & cherry pomegranate flavor. Link in my IG bio too!
🥩I do drink coffee daily. Have Zevia & cocktails socially. Stick to vodka, bourbon, & seltzer’s mainly. I don’t typically eat & have cocktails, I choose 1 or the other. Set a 2-3 drink max limit & I order a shot & typically a Diet Coke & mix my drinks myself when I go out so I can moderate how much alcohol is in it. Some months I won’t drink at all, others, I’ll pick 1 or 2 days & go out on the weekend. I’m an adult it’s my choice. I don’t deny or beat myself up if I choose to be a human & drink & make memories with friends & family. You shouldn’t either. I do feel better not drinking, duh, as most of us will. Alcohol also increases estrogen & messes with your sleep. So if you’re one who drinks that glass (or 2 or bottle) of wine a night, you may want to change some habits, especially if you’re having trouble sleeping, with gut issues, hormonal imbalances, etc. Lack of sleep, stress, & consuming food triggers cause more issues with any gut or Crohn’s flare‘s for me. Alcohol on occasion, I’m OK with.
Hailing from Fishers, Indiana, Katie is an aficionado of health, mindset, human connection, & entrepreneurship. Writer, speaker, doer of many things, she grew up on her family’s beef cattle & crop farm where agriculture was her first love. She is a Purdue University graduate well known for her storytelling of life lessons & personal transformation through her own relationships, Crohn’s Disease, disordered eating, CrossFit, & adapting a carnivore diet lifestyle. Katie also has over 16 years experience as a Registered Radiologic Technologist, Nutritionist, & Sales Consultant. You can catch her via Instagram @lil_bit_of_fit & blog, Lilbitoffit.com
KETO LASAGNA with CARNIVORE PASTA Recipe Crush!! From @ketovore_farmgirl please check out her incredible account on IG!
How amazing does this look?! Lasagna was one of my favorite meals as a kid!
Image from @ketovore_farmgirl
Transitioning to a meat-based lifestyle, the traditional Italian dishes like lasagna & pasta cause tons of gut issues for me, personally.
Blessed to have talented friends creating nourishing, low carb, carnivore friendly alternative recipes that are delicious!
Recipe from Allyson’s YouTube. Check out her video!
Swipe for Recipe Slides! You can save these on Instagram Here!
PASTA INGREDIENTS:
6 Egg Yolks
2/3 cup Cream
1 1/2 cup Shredded Italian Cheese Blend
1/2 cup Grated Parmesan
1 Tbsp Egg White Powder
1/2 cup Bone Broth or Water
2 Tbsp Gelatin
PASTA DIRECTIONS:
1. Sprinkle gelatin over bone broth, stir to combine & set aside.
2. Mix the egg white powder into the shredded cheese. Add egg yolks, cream, shredded cheese & bloomed gelatin to the blender. Blend until combined.
3. Divide mixture onto 2 sheet pans lined with silicone baking mats. Spread evenly to about the size of your lasagna pan.
4. Bake at 350F for 20 minutes. Allow to cool slightly, then trim to fit your lasagna pan & set aside.
LASAGNA INGREDIENTS:
2 lbs Ground Beef
1 Medium Onion, diced
4 cloves Garlic, minced
16oz Whole Milk Ricotta Cheese
16oz Whole Milk Mozzarella Cheese, grated
**Shredded Italian Cheese to taste if you like a cheesy lasagna.
1/2 cup Grated Parmesan, divided
1 14.5oz can Diced Tomatoes, drained
2 25oz jars Marinara Sauce, no sugar added
2 tsp Italian Seasoning
1/2 tsp Red Chile Flakes
1 Large Egg
Redmond Real Salt
Freshly Ground Pepper
LASAGNA DIRECTIONS:
1. Heat about a tablespoon of fat to a sauté pan and add the onion. Cook until softened. Add the garlic and cook just until fragrant.
2. Add your ground beef, 2 tsp Italian seasoning, 1/2 tsp chile flakes, Real Salt and freshly ground pepper to taste.
3. Once the ground beef has browned, add the 2 jars of marinara sauce. Cook 5-10 minutes to allow the flavors to meld.
4. While the sauce cooks, add your ricotta cheese, egg, 1/4 cup grated parmesan to a bowl. Mix to combine and add some freshly ground black pepper. Set aside.
LASAGNA ASSEMBLY:
1. Grease an 8 1/2 x11″ baking dish. Spread 1 1/2 cups of the meat sauce on the bottom.
2. Place a trimmed pasta sheet on top. Spread 1/2 of the ricotta mixture over the pasta sheet. Top with half of the well drained, diced tomatoes.
3. Sprinkle with some of the grated mozzarella. Add half the remaining meat sauce and sprinkle with the Italian cheese blend and parmesan.
4. Add the pasta sheets, gently pressing down. Spread the remaining ricotta. Top with the remaining drained, diced tomatoes.
5. Sprinkle with mozzarella and top with the remaining meat sauce, then the rest of the mozzarella, some Italian cheese blend and parmesan.
6. Grease a sheet of foil and wrap tightly. Bake at 375F for 30 minutes. Remove the foil, bake an additional 30 minutes uncovered.
7. Allow the lasagna to cool 15 minutes before cutting. *The amount of cheese in this recipe is up to you. I like it cheesy so I use a lot. Feel free to add less or more to your tastes.
Hailing from Fishers, Indiana, Katie is an aficionado of health, mindset, human connection, & entrepreneurship. Writer, speaker, doer of many things, she grew up on her family’s beef cattle & crop farm where agriculture was her first love. She is a Purdue University graduate well known for her storytelling of life lessons & personal transformation through her own relationships, Crohn’s Disease, disordered eating, CrossFit, & adapting a carnivore diet lifestyle. Katie also has over 16 years experience as a Registered Radiologic Technologist, Nutritionist, & Sales Consultant. You can catch her via Instagram @lil_bit_of_fit & blog, Lilbitoffit.com
I remember the day I looked in the mirror & realized I’d been living a lie.
I’d been living in a figurative house my lies built.
Btw, I hate sharing my food.
Other things I don’t share are toothbrushes & wieners but those stories probly aren’t IG appropriate & sure to spark conversations that’ll go down the gutter rather quickly😂 Yes, I also need to put that on a T-shirt🤔
My success, I understand now, I owe to cultivating a routine & environment that serves me positively body, mind, & spirit.
I’m still hungry but in a much different way…
I love my life & am extremely grateful. It has fed my soul & stoked my hunger in more ways than one & got me thinkin…
I remember being hungry all the time. Even after a huge meal, I still wanted dessert.
I noticed my friends were able to eat smaller portions & be satisfied. I felt ashamed. I’d binge on massive portions of carbs, usually cookies, candy, brownies, donuts & ice cream.
Ice cream was easier to throw up. I could eat gallons & I’m embarrassed to even tell you how many gallons I’ve eaten at 1 sitting.
As I aged & became more self aware, a sense of amazement/awakening crept over me…
Was this bottomless hunger really all physical hunger? It couldn’t be.
Could I sit down at a meal & push away my plate, full & satisfied, without the urge to overeat?
I could, but only after I figured out that I wasn’t only hungry for food. I was hungry for purpose, enjoyment & satisfaction, & not just in my belly, but in my whole life.
Somewhere as a kid, between farm chores, playing with My Little Ponies & going on my 1st diet, I lost track of the idea that I was allowed to enjoy my body, my food, & just being me.
I had to learn the bigger lesson – that hunger isn’t simply about filling our bellies, but about something deeper: a hunger for purpose, connection, joy, & love.
From my own experience & awakening of learning to feel full, body & heart, I hope you find ways to satisfy your inner hunger.
Sharing my routine which has enabled me to have the body & life of my dreams.
Let this be a conversation starter with yourself. If you need help cultivating a routine, I’d be glad to listen! 🥰
I prefer a variety of meat, simply giving my body what it’s craving. Don’t care if it’s grass fed or grain fed. I prefer grain fed as far as taste, simply season with salt due to my sensitivities & Crohn’s. Season to taste however you’d like. I sprinkle the salt AFTER it’s cooked.
LOOSELY break up meat into 4-5 sections or “bars” & place in airfryer basket
Airfry, 12 minutes, 380, though the preheat. Every airfryer will be different.
Sprinkle salt to taste
TIPS & FAQ
You MUST use an airfryer for the crispy texture. Baking will not give you the same product. It will be dryer and not as crispy.
Do not pack tightly into patties, again the crispy texture is created from NOT packing the meat tightly.
You can melt 1 tbsp of bacon grease or beef tallow & drizzle on top of cooked meat or put slices of bacon on top of meat pieces in air fryer before you air fry for extra flavor & fat.
You can use the fat in the bottom of the basket as a “dip” or “sauce” &/or for added flavor & fat.
You can season with your favorite seasonings & use your favorite sauces. Go your own way, you don’t have to do it the way that I do.
Saved on @myfitnesspal as “Lilbitoffit Carnivoreish Protein Bread”
Essentially Zero Carb/Zero Fat Protein Bread inspired by Kelly Hogan & Maria Emmerich!
Lilbitoffit Carnivoreish Protein Bread
INGREDIENTS
✅ 1 cup egg whites
✅ 1/2 cup Judee’s powdered egg whites (Amazon) If you find the outside crust is coming out rubbery, reduce your powdered egg whites to 1/4 c. I found 1/2 cup was too much, it turned out more rubbery.
✅ 1/2 tsp cream of tarter (optional)
✅ 1/2 tsp baking soda (optional)
✅ 1 tbsp stevia or no calorie sweetener of choice (optional)
**I find The cream of tartar and baking soda make it fluffier, the Stevia gives it just a little bit of flavor but it’s not too sweet.
DIRECTIONS
✅ Preheat oven to 380
✅ Mix egg whites with mixer on high till stiff & fluffy. I find it takes about 3 minutes or so
✅ Gently add & mix dry ingredients on low until thoroughly mixed
✅ Add mixture to greased bread pan
✅ Bake at 380 for 15 minutes then shut off oven
✅ Let set for for 10 minutes in warm oven & eat warm or let it cool then slice
Whole Loaf
Calories: 289
Carbs: .9g
Fat: 0g
Protein: 58g
You can make this bread sweet or savory by adding Stevia, vanilla, cinnamon, or different spices to taste. Use Italian seasonings like oregano, basil, & thyme for that more Italian bread taste. You can increase fat by adding butter to your toast!
Love to see y’all’s creations!!
ps…if you are sensitive to eggs or egg whites this may cause constipation and bloating. I found after a couple days I had to all but cut it out of my diet because I’m sensitive to the egg white powder. I found myself bloated and constipated. Just being transparent here, but if you’re not sensitive it is a delicious alternative!
Don’t forget I have a 354 page Meat & Macros guide which includes a whole section on meal prep, recipes, fat loss guides & MORE available in the link in my Instagram bio!
