4 Ingredient Keto Jalapeno Cheese Bread is a simple, easy, and delicious low carb grain and flour free baked bread bursting with cheesy jalapeno flavor that tastes just like fresh baked bread with only 1 carb per serving for an indulgent bread you can eat on a keto, paleo, or low carb diet!

Combine the butter, mayonnaise, jalapenos, Cheddar, pepper Jack, olives, green chiles and green onions in a mixing bowl. Stir together until thoroughly combined. Spread the mixture onto the French bread and put the bread on a baking sheet. Bake until the cheese is melted and browning, 20 to 25 minutes.

4 Ingredient Keto Jalapeno Cheese Bread

Cheese bread is not something I take lightly.
I love delicious fresh cheesy bread – with a crunchy crust, light fluffy inside, and tons and tons of flavor.
Cheese bread is one thing that makes me incredibly happy – but since trying to eat low carb with my husband (who is far less tempted by all things bread and sugar than I am), I’ve been majorly missing fresh baked bread and cheese bread.
I tried versions of “cloud bread” – the keto bread made from egg with a variety of fillings and flavors – and for the most part, didn’t love the overly eggy flavor.
Nothing I tried that fit a keto diet tasted more like actual bread to me – and I was a bit discouraged, until I tried adapting a frico recipe with some eggs to make a puffy cheese-based bread that has a bread-like flavor (I love how fricos are literally just cheese but have a cracker-like flavor thanks to the way they are baked, and knew it could work for a bread!).
This Cheddar Jalapeno Bread has no grains, gluten, or other binders in it – just cheese, eggs, and jalapeños – for a decadent and simple low carb cheese bread everyone loves – low carb diet or not!

2 Natural Juices Beneficial for Health

Beet and carrots are vegetables which are liked by everyoner because of their taste, but do you know the benefits of juice of both? 

These  vegetables increases blood circulation, reducing blood pressure, helping prevent body poisoning, help prevent various medical problems, which is the cause of anti-oxidants and nutrients. 


Here you will be able to know the benefits of both of them. 

liver functions 
beet and carrot juices help in healthy function of liver. It is helpful in effectively removing additional poisonous content. 

Dropsy

Anti swelling properties and antioxidants present in both of these vegetables can be helpful in treating physiotherapy. 


Effective against constipation
Beet and carrot juices improves metabolic system relieve the locker's capture. Dietary components available in these vegetables help improve the skin, fiber in carrots not only balances the blood sugar level but also makes the stomach healthy. 


Improves blood circulation
Nitrate in these juices changes into nitrox oxide in the blood, which gives relaxation to veins and improves blood circulation to the brain which needs oxygen.
Vegetables 

Improve eyes
Both vegetables contain a beta corton which form the vitamins A in the body, it is essential for healthy eyes, while decreases eye problems caused by ageing.


Avoid Anemia
Iron present in these vegetables are helpful in making red blood cells,  which can reduce Anemia.

Source of Vitamins C 
These magical drinks are full of vitamins C, which prevent skin colour change, and also helps in wounding the skin. Both of these vegetables contain minerals that can help restore the hair. 

Reduced blood pressure 
The vegetable juice is beneficial to reduce blood pressure due to the presence of nitrates, nitrate  helps in maintaining the blood pressure level. 


NOTE: This article is for general information.

Berry

Types of Berries

• Red currants
• Honeysuckle
• Gooseberries 
• Cloudberry
• Highbush blueberries
• Blackberries 

Introduction

          In everyday language, a berry is a small, pulpy, and often edible fruit. Berries are usually juicy, rounded, brightly colored, sweet or sour, and do not have a stone or pit, although many pips or seeds may be present. Common examples are strawberries, raspberries, blueberries, red currants, and blackcurrants. In Britain, soft fruit is a horticultural term for such fruits.

I recommend one daily serving of berries (half cup fresh or frozen berries, or a quarter cup dried) and three daily servings of other fruit (a medium-sized fruit, a cup cut-up fruit, or a quarter cup dried). Why do I single out berries?  Berries are the healthiest fruits—due in part to their plant pigments. They evolved to have bright, contrasting colors to attract fruit-eating critters to help disperse their seeds, and the same molecular characteristics that give berries such vibrant colors may account for some of their antioxidant abilities. Berries are second only to herbs and spices as the most antioxidant-packed food category. As a group, they average nearly 10 times more antioxidants than other fruits and vegetables, and exceed 50 times more than animal-based foods.  Berries offer potential protection against cancer, a boost to the immune system, and a guard for the liver and brain. An American Cancer Society study of nearly 100,000 men and women found that those who ate the most berries appeared significantly less likely to die of cardiovascular disease. Indeed, for disease prevention, berries of all colors have “emerged as champions,” according to the head of the Bioactive Botanical Research Laboratory. The purported anticancer properties of berry compounds have been attributed to their apparent ability to counteract, reduce, and repair damage resulting from oxidative stress and inflammation. Berries may also boost our levels of natural killer cells, a type of white blood cell that’s a vital member of the immune system’s rapid-response team against virus-infected and cancerous cells.  Special antioxidant pigments in berries and dark-green leafies may make them the brain foods of the fruit and vegetable kingdom. Harvard University researchers, using data from the Nurses’ Health Study, which followed the diets and health of 16,000 women, found that women who consumed at least one serving of blueberries and two servings of strawberries each week had slower rates of cognitive decline by as much as two and a half years compared with those who didn’t eat berries. These results suggest that simply eating a handful of berries every day may slow our brain’s aging by more than two years.

Italian Special Pasta

Ingredients

·        Pasta boiled ½ packet

·        For Meat Sauce:

·        Mince 1/2 kg

·        Oil 1/4 cup

·        Onions chopped 1 cup

·        Garlic crushed 1 tbsp

·        Salt 1 tsp

·        Chili powder 1 tsp

·        Crushed red pepper 1 tsp

·        Oregano leaves 1 tsp

·        Mustard paste 1tsp

·        Mushrooms 6 sliced

·        Capsicum 1 (cut in tiny cubes)

·        Olive 6 chopped

·        Chili garlic sauce ¼ cup

·        Pizza sauce ½ cup

·        Worcestershire sauce 3 tbsp

·        Coriander leaves finely chopped 4 tbsp

·        For White Sauce:

·        Butter 2 ounce

·        Flour 2 ounce

·        Milk 2 cups

·        Water 1 cup

·        Salt 1 tsp

·        Crushed red pepper 2 tsp

·        Black pepper 1/2 tsp heaved

·        Worcestershire sauce 2 tbsp

·        Chicken powder 1 tsp

·        Mixed herbs 1 tsp

·        Cheddar cheese 1/2 cup

·        For Topping:

·        Mozzarella cheese grated 1 cup

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Cooking Directions

1.      For Meat Sauce: Heat oil in pan and cook onion and garlic until soft.

2.      Add mince and cook for 3-4 minutes then add salt, chili powder, crushed red chili, oregano and mustard paste. Cover and cook until mince is tender.

3.      Now add mushroom, capsicum and olive. Mix all.

4.      Add chili garlic sauce, pizza sauce, Worcestershire sauce and coriander leaves. Mix everything and remove from heat.

5.      For White Sauce: Take another pan, melt butter and stir in plain flour.

6.      Now add milk while stirring quickly then add water, salt, crushed red pepper, black pepper, Worcestershire sauce, chicken powder, mixed herbs and cheddar cheese. Cook until it thickens.

7.      Now take an oven proof dish and spread boiled pasta, pour white sauce over it then meat sauce and top with mozzarella cheese.

8.      Bake at 180 degree C for 15 minutes.

Spicy Chicken in White Gravy (Safed Murgh - Curry)

·        Prep Time: 15 mins

·        Total Time: 45 mins

·        Servings: 6-8

ABOUT THIS RECIPE

"This is a lovely curry -rich, but not heavy- and mild. Serve with rice and your choice of accompaniments. Prep/cook times are estimates."

INGREDIENTS

o   1 broiler-fryer chicken, cut into 8 pieces ( I used boneless, skinless thighs, all fat removed)

o   1/4 cup ghee

o   1 teaspoon cumin seed

o   1/2 teaspoon peppercorn

o   2 teaspoons ginger-garlic paste ( alternately 1 tsp of each)

o   1 1/2 teaspoons salt

o   1 tablespoon poppy seed ( I used white, but black's ok too)

o   1/4 cup cashews, soaked, drained and ground to a paste

o   1 teaspoon vinegar

o   1 teaspoon sugar

o   4 tablespoons coriander leaves or 4 tablespoons cilantro, finely chopped

o   2 tablespoons cornflour or 2 tablespoons cornstarch or 2 tablespoons Wondra Flour, dissolved in 1/2 cup water

o   1/2 cup milk

DIRECTIONS

1.      Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes).

2.      When cool, remove the chicken pieces, RESERVING the cooking water, and mix the milk and the stock (water chicken was cooked in) together and make up to 2 cups adding more water if required.

3.      Heat the ghee in a heavy based pan on medium heat and add the cumin seeds, poppy seeds and peppercorns, taking care not to burn. When they splutter, add the ginger and garlic, and sauté till a little darker in color.

4.      Add the salt and ground cashew paste and stir well to mix. Add to this the chicken, the stock and milk mixture and bring to a boil.

5.      Add the cornflour mixture, bring to a boil again, then simmer for 2 minutes.

6.      Add the vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves. Serve with basmati rice.

Kashmiri kebab skewer

Kashmiri kebab skewer

Ingredients:

Minced meat: 1 Kg

Eggs: 2 pieces

Fennel powder: 1 tea spoon

Cayenne pepper: 1 tea spoon

Salt: As tastes

Ginger: 1 tea spoon

Cinnamon powder: Half a tea spoon

Cumin powder:  1 tea spoon

Onions: 1 number

Dried mint:  Spoon a meal

Butter: 2 tea spoons

Method:

Grind all the spices separately. Mix all the grinded spices in the minced meat. Then mix the chopped onion, egg and put two teaspoons of butter in it . Now make BBQ and Serve with sauce.