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Cauliflower Crust Rueben1 1/2 cups cauliflower rice 2T parmesan cheese 1/2 cup mozzarella cheese 1 egg Salt and pepper t...
12/18/2020

Cauliflower Crust Rueben

1 1/2 cups cauliflower rice 2T parmesan cheese 1/2 cup mozzarella cheese 1 egg Salt and pepper to taste

Microwave the rice for 8 min and squeeze out excess liquid, add all the other ingredients. I split the dough in half and use a waffle maker to make the bread crispy. Add Sauerkraut, pastrami, Swiss cheese, Russian dressing.

Best substitute for bread

the most beautiful dessert to ever grace my countertop: pumpkin cheesecake with a pecan crust.Ingredients:- 16 Ounces Cr...
12/18/2020

the most beautiful dessert to ever grace my countertop: pumpkin cheesecake with a pecan crust.

Ingredients:

- 16 Ounces Cream Cheese (room temperature)
- 1.5 Cup Pecan Halves
- 1/2 Cup Canned Pumpkin
- 3 Eggs Room Temperature
- 1 Egg White
- 1 Cup Swerve
- 2 Tablespoons Lakanto Golden Monkfruit Sweetener (brown swerve would also probably work)
- 2 Teaspoons Cinnamon
- 1 Teaspoon Ginger
- 1/2 Teaspoon Nutmeg
Instructions:

- Set the 2 bricks of Cream Cheese out on the counter at least 1 hour before you start this recipe so that they can properly soften. Set the eggs out about 30 minutes before you start to let them get closer to room temp.

- Preheat your oven to 350°F before you get started, because this is a pretty quick recipe to get in the oven.

- In a small mixing bowl combine the Cinnamon, Nutmeg, and Ginger.

- Either crush your Pecan Halves in a Food Processor, or simply use Chopped Pecans. (i used a food processor)

- In a medium mixing bowl add 1 Egg White and then whisk until completely foamy.

- Add the Pecans to the Egg White and then mix thoroughly.

- Season the Pecan and Egg mixture with 1 Teaspoon of the Pumpkin Spice mix and the 2 Tablespoons of Golden Monkfruit.

- Press the crust mixture into the bottom of your 9-inch springform pan and spread around evenly. This will produce a rather thin crust that should be about 1/8″ thick all around. Bake the crust for about 10 minutes in the oven at 350°F and then remove immediately and set on the counter.

- In a large bowl, begin to blend the Cream Cheese together with a hand mixer until evenly whipped.

- Add in the 1/2 Cup Pumpkin, 3 Large Eggs, 1 cup swerve, 2 teaspoons of the pumpkin spice mixture. Blend until evenly whipped.

- Grease the sides of the Springform Pan before you spoon the cheesecake batter in, and spread as evenly across the pan as you can.

- Place the cheesecake into the oven at 350°F on the middle rack and allow to cook for approximately 45 minutes. Keep an eye on it though throughout the cooking process. The batter will be a little runnier at first than a normal cheesecake batter due to the added pumpkin, but it will firm up and stop jiggling. (in my oven it was done right at 40 minutes so definitely keep an eye on it towards the end)

- Remove from the oven when you believe it is done, and set on the counter to cool for about 20 minutes before placing in the refrigerator to cool for at least 4 hours (overnight preferably). Do not plastic wrap or cover the cheesecake with foil before putting in the fridge or else it will retain too much moisture on the top, but also do not add to a fridge that had exposed seafood or onions, as those flavors will seep into the cheesecake and ruin your day. You can wrap the cheesecake finally after it has sat in the refrigerator for at least 4 hours, as it has probably let off most of it’s condensation at that point.
here are the macros per slice with the ingredients i used. i cut it into 12 slices:

12 servings, 261 calories, 4.16g net carbs, 25.2g fat, 6.1g protein.

Keto ThanksgivingHomemade Keto Mushroom Soup (goes with Green Bean casserole)PLEASE NOTE: This makes a HUGE batch of sou...
12/18/2020

Keto Thanksgiving

Homemade Keto Mushroom Soup (goes with Green Bean casserole)

PLEASE NOTE: This makes a HUGE batch of soup. If you only want it for your casserole, I would half the recipe. We used the rest for gravy and will eat it as soup. It’s delicious!

¼ cup butter

½ a white onion diced

about 10 large mushrooms, diced

1 clove garlic crushed

¼ tsp Salt and Pepper

¼ tsp Tyme (I used dried, can use fresh)

2-14 oz cans of chicken broth

2 cups heavy whipping cream

4 oz cream cheese

Melt butter in a soup pot over medium heat. Once melted add mushrooms, onion, and garlic. Let sauté for about 10 minutes. Add tyme, salt and pepper. Stir for about 1 minute. Add chicken broth, heavy cream, and 4 oz cream cheese. Bring to a boil and then reduce to a simmer. Simmer uncovered for 1 hour. NOTE: I did add 1 tablespoon of corn starch at the end with water to thicken. This does add 7 carbs, but it is for a BIG soup pot of soup. You can leave it out and just simmer it to desired thickness.

Keto French’s Fried Onions (goes with Green Bean casserole)

¾ white onion sliced into thin strips (cut onion in half, lay on flat side and cut them into thin semi circles)

½ bag plain pork rinds, finely crushed

¼ cup parmesan cheese

1 tablespoon garlic powder

1 egg

This can be cooked in the oven at a high temperature on a baking sheet lined with parchment paper or I do mine in an air fryer at 310 degrees.

Mix the pork rinds, parmesan and garlic powder into a medium bowl. Scramble the egg in another medium bowl. Put the onion slices broken into strips into the egg and let sit for 1 minute. Move them from the egg mixture into the pork rind mixture and stir around. I do this with my hands to coat them. They will not all coat and that is okay. I put the onions and the left over breading in for cooking. Take them from the breading mixture and place them on the baking sheet or put them directly into the pre-heated air fryer. Bake until crispy flipping once or in the air fryer for 10-12 minutes stirring once. Then they are ready for the casserole.

Keto Green Bean Casserole

Homemade Keto French’s Fried Onions

4 cups of homemade Keto Mushroom Soup

3 slices of cooked bacon crumbled

2 bags frozen green beans

2 cups cheddar cheese

Make keto mushroom soup and fried onions ahead of time. Cook the green beans per the bag instructions in the microwave. Drain the water. Add them to a big bowl for mixing. Add soup, bacon crumbles, cheddar cheese and mix. Pour into an 8x8 casserole dish. Top with the fried onions. Bake at 375 for 25 minutes.

Loaded Mashed Cauliflower

2 bags frozen cauliflower (cook per bag instructions and then drain)

½ stick butter

2 oz Cream Cheese

A generous amount of salt, to taste

3 strips of cooked bacon

¼ cup Sour Cream

Heavy Whipping Cream to the texture you like

¾ cup Shredded Cheddar Cheese

Pepper

Put cooked cauliflower into food processor. Add a bunch of salt (probably 1-2 teaspoons), butter, and cream cheese. Let it sit with the lid on for a few minutes to melt down the cheese and the butter. Blend on low for about 1 minute. Gradually add Sour Cream and then add heavy whipping cream until the texture is where you like it on high speed. Once you get the consistency, add the bacon strips and pulse until they are blended in and then cheddar cheese. Remove from processor and place in a bowl and powder the top with pepper.

Keto Pumpkin Cheesecake

16 oz Cream Cheese (Softened)

¾ Cup canned Pumpkin

½ cup granulated sweetener (I just used granulated Stevia)

1 tablespoon Vanilla Extract

1 tablespoon Cinnamon

1 tablespoon Coconut Flour

2 large Eggs

Preheat oven to 350 degrees. Grease 9-inch pie plate with butter.

Using a food processor or a mixer, add the cream cheese, pumpkin, sweetener, vanilla cinnamon and coconut flour. Process until blended and scrape the sides as you need to. Add the eggs and process until just blended, do not over mix. Pour into the prepared pie plate. Bake about 35-40 minutes. Cake should be jiggly but not liquid. Put on cooling rack in dish for 2 hours to cool to room temperature. Then refrigerate covered with plastic wrap 4 hours or overnight. Cut with a sharp knife and serve. I serve with homemade whipped cream but can be served plain.

Deviled eggs are naturally keto, make them however you like. For dinner rolls, just Google Fat Head Dinner Rolls. Whipped cream is heavy whipping cream, 1 tsp vanilla, and around 1 tbsp of granulated artificial sweetener.

Keto Skillet Peanut Butter Chocolate Chip CookiesPrint Recipe Serves: 8INGREDIENTS1/2 cup Sugar Free All Natural Peanut ...
12/18/2020

Keto Skillet Peanut Butter Chocolate Chip Cookies
Print Recipe Serves: 8

INGREDIENTS
1/2 cup Sugar Free All Natural Peanut Butter (Smuckers All natural is a good brand)
4 Tbsp. Butter, softened
1/2 cup Low Carb Sweetener (I prefer the Lakanto brand)
1 1/2 cups Almond Flour
2 Eggs
1 tsp. Baking Powder
1 tsp. Xanthan Gum (see notes above in the blog post regarding this)
1/4-1/2 cup Sugar Free Chocolate Chips or Super Dark Chocolate
INSTRUCTIONS
Preheat the oven to 350 degrees F.

In a mixing bowl, combine the softened butter, peanut butter, and low carb sweetener. Mix by hand or with a hand mixer.

Next, beat in the eggs, then add in the dry ingredients (almond flour, baking powder, and xanthan gum). Fold in the chocolate chips.

Pour the cookie dough into one large 9" cast iron skillet or divide the cookie dough into 8 of the smaller 3.5" skillets. They should not need to be greased.

Bake the larger skillet for 18-20 minutes and the smaller skillets for 9-12 minutes. Remove from the oven once the cookie is lightly browned, may still be a bit soft but the dough is set.

Serve with a scoop of low carb ice cream or serve as is.

Edit- If you like a sweeter cookie, add another 1/4-1/2 cup of sweetener. Sweeteners vary as well so fit to your preference.

Spicy Garlic Shrimp + Creamy Cauliflower Rice Risotto + Spinach & MushroomsCREAMY CAULIFLOWER RICE RISOTTO:Ingredients:4...
12/18/2020

Spicy Garlic Shrimp + Creamy Cauliflower Rice Risotto + Spinach & Mushrooms

CREAMY CAULIFLOWER RICE RISOTTO:

Ingredients:

4 cups riced cauliflower (fresh or frozen)
1 tablespoon garlic ghee (can sub butter or vegan butter)
3 tablespoons cream cheese (dairy-free or regular)
1 cup white cheddar cheese (dairy-free cheese for vegan)
1/4 cup parmesan cheese
salt & pepper to taste
In a large pan, melt butter or ghee over medium-high heat; stir in the riced cauliflower and cook 5-7 minutes, or until cauliflower is tender.
Reduce heat and stir in cheeses. Season with salt, pepper, and dried basil (optional)
SPICY GARLIC SHRIMP:

Season shrimp with cajun seasoning + paprika (about 1tsp each), then sauté in 1-2 tsp garlic ghee until pink and slightly crispy.

SAUTÉED SPINACH & CREMINI MUSHROOMS:

Ingredients:

1-2 tsp Garlic Ghee
1/2 cup sliced Cremini Mushrooms
Spinach (about 25g)
Heat 1-2 teaspoons garlic ghee in a large pan
Add 1/2 cup sliced cremini mushrooms, and sauté 3-4 minutes
Add spinach and cook 10-15 seconds, or until slightly wilted.

Bacon, gouda chips, guacamole, sesame fried eggs, tomatoes, spinach, green onions, and sriracha mayo.Main DishChips:Slic...
12/18/2020

Bacon, gouda chips, guacamole, sesame fried eggs, tomatoes, spinach, green onions, and sriracha mayo.

Main Dish

Chips:

Slices of Gouda cut in to triangles, salt and paprika sprinkled.

Preheat oven to 375°F (190°C).

Bake 15 minutes on middle shelf. Raise shelf and bake chips another 5 minutes. Allow to cool.

The guacamole is just regular guacamole- avocado, onion, cilantro, chillies, lime juice, garlic, and salt.

To make the sesame fried eggs just sprinkle sesame seeds on top of eggs as they are frying so that they stick to the egg white.

Keto Cheesy Garlic BreadIngredients: * 170 g pre shredded/grated cheese mozzarella * 85 g almond meal/flour *see recipe ...
12/18/2020

Keto Cheesy Garlic Bread

Ingredients: * 170 g pre shredded/grated cheese mozzarella * 85 g almond meal/flour *see recipe notes below * 2 tbsp cream cheese full fat * 1 tbsp garlic crushed * 1 tbsp parsley fresh or dried * 1 tsp baking powder * pinch salt to taste * 1 egg medium Metric grams - US measurements

Instructions: 1. Place all the ingredients apart from the egg, in a microwaveable bowl. Stir gently to mix together. Microwave on HIGH for 1 minute. 2. Stir then microwave on HIGH for a further 30 seconds. 3. Add the egg then mix gently to make a cheesy dough. 4. Place on a baking tray and form into a garlic bread shape. Cut slices into the low-carb garlic bread 5. Optional: Mix 2 tbsp melted butter, 1 tsp parsley and 1 tsp garlic. Brush over the top of the low-carb garlic bread, sprinkle with more cheese. 6. Bake at 220C/425F for 15 minutes, or until golden brown.

Nutrition Facts: Cheesy Keto Garlic Bread - using mozzarella dough Amount Per Serving (1 slice (makes 10)) Calories 117.4 Calories from Fat 88

% Daily Value* Total Fat 9.8g 15% Total Carbohydrates 2.4g 1% Dietary Fiber 0.9g 4% Sugars 0.6g Protein 6.2g 12% * Percent Daily Values are based on a 2000 calorie diet.

Soft boiled / fried eggs and bacon bits with a side of avocadoBreakfastI used my instant pot for the soft boiled eggs be...
12/18/2020

Soft boiled / fried eggs and bacon bits with a side of avocado
Breakfast

I used my instant pot for the soft boiled eggs because it's super easy. Soft boiling can be done in a pot with some water too. (looking for 6-8 minute consistency)



Add 1 cup water and center trivet that comes with your IP to the pot. Add 4 eggs on top. Close the lid and set for 2 minutes of high pressure cooking. Allow to cook. Once complete, manual release the steam and transfer the eggs to ice water. It only takes a few seconds for them to be cool enough to begin peeling. Don't let them sit in the water too long, you'll want them warm still. After peeling, cut eggs in half, add small amount of bacon bits, salt and pepper to the eggs. Heat some butter in a frying pan (medium heat) and place the eggs yolk down into the butter to allow to finish frying. Check for color and remove when finished. Slice and salt some avocado for the side.

7 Layer Halloween Dip-3 tbsp sour cream-1/2 packet taco seasoning-1/2 a large container of spicy guac (or make your own!...
12/18/2020

7 Layer Halloween Dip

-3 tbsp sour cream

-1/2 packet taco seasoning

-1/2 a large container of spicy guac (or make your own!)

-3/4 jar of salsa

-1 can refried beans (it’s not many carbs when you divide by total servings, but you can totally leave it out if you want)

-shredded cheddar cheese (about 1 cup?)

-finely chopped tomato

-finely chopped green onions

-whole pitted black olives (about 1/4 cup sliced and extras left to create spiders)

Web: -extra few ounces of cream cheese

-extra 2-3 tbsp sour cream

Directions:
1. Beat together sour cream, taco seasoning and cream cheese until smooth, smooth over the bottom of a round or oval shaped bowl.

Top with refried beans, salsa, then guacamole (it doesn’t matter too much which order, as long as you cover the top evenly with cheese).

Cover top with cheese and sprinkle tomatoes/green onion and black olives around the edges.

Mix together about 2oz of cream cheese and 1-2 tbsp of sour cream. Place in a small plastic ziplock bag and cut off the corner.

Pipe the web using this mixture. (I just looked at a picture, started from the outside in and then connected my lines at the end)

Cut olives into halves to create the spider bodies and cut into smaller sections to create legs. Place wherever you’d like on the web!

Chill for about an hour or more before serving!

Enjoy!

EDIT: posting this at the top for those wondering what we serve it with:

I make my keto naan bread (recipe on my site) [MouthwateringMotivation.com](www.mouthwateringmotivation.com)

OR

I crisp up some “Flat out Protein wraps” and cut them into pieces.

Or crisp up bacon and cut it into small pieces and finally sometimes I even just take pieces of salami and stuff it with the dip, roll it up and eat it 😂

You can also serve it with cheese crisps or other almond flour crackers.

Homemade Keto Samoas!Ingredients:1 1/2 cups Almond Flour3/4 cup allulose6 tbsp Cold Butter, diced into chunks1 Egg1 tsp....
12/18/2020

Homemade Keto Samoas!

Ingredients:

1 1/2 cups Almond Flour
3/4 cup allulose
6 tbsp Cold Butter, diced into chunks
1 Egg
1 tsp. Vanilla
1 tsp. Baking Powder
1 tsp. Xanthan Gum
4 tbsp Butter
6 tbsp. Heavy Cream
1/2 cup Allulose
Pinch of Sea Salt
2 cups Unsweetened Shredded Coconut
9 oz Melted Sugar Free Dark Chocolate (I used 3 Lily’s bars)
Instructions:

Toast the coconut:

Heat oven to 400 F. Place 2 cups of coconut onto a sheet pan lined with a silpat or parchment paper. Place in oven for 6 minutes, shake the pan around for a bit, then place back in the oven for 4 or 5 minutes or until the coconut is toasted and fragrant. Take out of the oven and let cool.

Make the cookies:

In a food processor, combine the almond flour, low carb sweetener, baking powder, and xanthan gum together by pulsing until mixed.

Add in the diced cold butter and the vanilla. Pulse again until the mixture is not longer dry but resembles bread crumbs. Then add in the egg and pulse again until the mixture looks like a thick cookie dough.

Dump the dough out on a long piece of parchment paper. I use the rubber spatula to create a more rectangular shape to the dough. Roll the dough up into the parchment paper to for a log. Create a log that is 10" long and twist off the sides tightly so that the dough will take the shape of the parchment paper. Place in the freezer for 45-50 minutes. If you plan on baking later (within 24 hours) refrigerate until ready to bake, then follow the freezer directions prior to baking.

Place in the freezer for 45-50 minutes or until solid to the touch, If you plan on baking at a later time, keep in the fridge and then place in the freezer prior to the actual bake time.

Once solid, remove from the freezer and with a sharp knife, slice 1/4" cookie dough rounds off of the log. I got about 28 cookies.

Preheat the oven to 350 F. Place parchment paper or a silpat onto the cookie sheet. To get the signature hole to the samoa, I used the base of a piping tip (for frosting) to cut out a 1/2" size hole.

Bake for 11-13 minutes. They will just get slightly brown right at the edge and will still be soft when you remove them from the oven. You need to let them set and fully cool for them to become crispier like a classic shortbread. Cool these on the sheet pans you baked them on.

While they are cooling, make the caramel. In a pot over medium-low heat, melt the butter. Once the butter is lightly browned, add in the allulose and the heavy cream. Whisk until it is all combined and add a pinch of sea salt. Let it cook and bubble on medium low heat until it reaches 235 F or is very sticky and a deep caramel color, about 10 minutes (for me).

Melt 6 oz of the chocolate in a microwave safe bowl in 30 second increments at half power until smooth and fully melted. Dip cooled cookie bottoms into the melted chocolate and place the cookies back on the sheet pan and put in freezer for a few minutes until set.

Once the chocolate is set, dip the tops of the cookies into the caramel and then immediately into the toasted coconut. Shake off the excess coconut and place back on cookie sheets.

Melt the remaining 3 oz of chocolate and place in piping bag. Pipe squiggle-lines of chocolate over the tops of the cookies in the common girl scout fashion. Let set and serve!

YOU’RE DONE!!!!

SAUSAGE CHEDDAR BISCUITS (Fathead Dough)Ingredients •2 Oz. Cream Cheese •2 Cups Mozzarella •2 Eggs •1 Cup Almond Flour •...
12/18/2020

SAUSAGE CHEDDAR BISCUITS (Fathead Dough)

Ingredients •2 Oz. Cream Cheese •2 Cups Mozzarella •2 Eggs •1 Cup Almond Flour •2 Oz Cheddar Cheese, Sliced Thin •6 Cooked Breakfast sausage patties

Directions: Preheat oven to 425° In a microwave-safe bowl, add cream cheese and mozzarella. Microwave for 30 seconds at a time until cream cheese is very soft and mozzarella starts to melt. Mix until creamy. In a small separate bowl, combine beaten egg and almond flour. Add cheese mixture and mix well. Dough may be sticky, this is ok. Wet hands to form into ball. Cut into sections to form 3 inch balls. Flatten dough balls, place sausage on the dough, then cheese and wrap dough around. I flattened my dough into a sheet, cut sections and then folded each section around the sausage and cheese - but either way works!! Put the stuffed dough ball onto a cookie tray with parchment paper. Bake for 12-15 minutes or until golden and set. Top with more cheese 🤤 **Here’s an estimated nutrition count using the nutritional facts from the particular brands that I used: Per stuffed biscuit = 250 calories , 20 fat, 12 protein, 2 net carbs.

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