Looking for a delightful dessert that won’t derail your keto diet? These Keto Lemon Bars are your answer! Fresh, zesty, and totally satisfying! Ingredients: - 1 cup almond flour - 1/4 cup Monkfruit sweetener - 1/4 tsp salt - 1/4 cup melted butter - 1/2 cup freshly squeezed lemon juice - 1/2 cup erythritol - 4 large eggs - 1/4 cup coconut flour - 1/4 tsp baking powder - 1/4 tsp salt - Optional: Low-carb Confectioner's Swerve or Lakanto's 2:1 Powdered Monkfruit Sugar Substitute for garnish Directions: 1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper for easy removal. 2. In a mixing bowl, combine the almond flour, Monkfruit sweetener, salt, and melted butter to create the crust. Stir until the mixture is well combined. 3. Press the crust mixture firmly into the bottom of the lined baking dish. Pop it into the oven for 10-12 minutes, or until it’s golden brown and smelling delightful. 4. While the crust is baking, whisk together the lemon juice, erythritol, eggs, coconut flour, baking powder, and salt in another bowl for the filling. Mix until smooth. 5. Once the crust is ready, pour the lemon filling over it, then return the dish to the oven. Bake for another 20-25 minutes or until the filling has set. 6. Let the bars cool completely in the dish on a wire rack, then slice into squares and serve. Enjoy your tasty, guilt-free treat! Nutritional Values (per serving - makes 16 servings): - Calories: 110 - Fat: 8g - Total Carbs: 4g - Fiber: 2g - Protein: 3g #KetoDessert #LemonBars #LowCarbLife #HealthyTreats #EatSmart

APOCALYPSE BBQ BRISKET RANCH BURGER Ingredients: 1 lb smoked brisket, sliced 4 beef patties 4 slices cheddar 4 strips crispy bacon Lettuce, tomato, pickles 4 brioche buns, toasted 1/2 cup BBQ sauce 1/4 cup ranch dressing Instructions: 1⃣ Grill patties, melt cheese on top. 2⃣ Stack brisket, bacon, veggies on buns. 3⃣ Drizzle BBQ + ranch, brace for flavor overload! Prep: 10 min | Cook: 15 min | Total: 25 min | Serves: 4

Researchers at ETH Zurich have unveiled MenstruAI, a groundbreaking diagnostic platform that transforms menstrual blood into a powerful tool for non-invasive health monitoring. At the heart of the innovation is a smart sanitary pad embedded with a paper-based biosensor, much like a COVID-19 test strip. This sensor detects crucial biomarkers such as: - CRP (C-reactive protein) – a marker for inflammation, - CEA (Carcinoembryonic antigen) – linked to certain cancers, - CA-125 – commonly associated with ovarian cancer and endometriosis. To use the system, individuals take a photo of the used pad with a smartphone. The MenstruAI app, powered by machine learning and image analysis, then interprets color changes in the sensor to deliver personalized health insights. This low-cost, accessible innovation could revolutionize women’s health diagnostics, especially in underserved or remote areas where regular screenings are unavailable. It offers a discreet, private, and empowering alternative to conventional tests.

Guys I think my radiator boutta blow up

Bro didn’t watch Captain America: The Winter Soldier

Sad truth.

This is 100% real. Whoever designed this is a slightly below average designer but its not the size that matters, its how you display it

2 brain cells barely present

Cauliflower Salad Crunchy Roasted Cauliflower Salad with Lemon-Tahini Dressing Ingredients: 1 medium head of cauliflower, cut into small florets 2 tablespoons olive oil Salt and freshly ground black pepper, to taste 1/4 cup red onion, finely chopped 1/4 cup fresh parsley, chopped 1/4 cup toasted almonds, sliced 1/4 cup dried cranberries For the dressing: 3 tablespoons tahini 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1 teaspoon honey or maple syrup 1 clove garlic, minced Salt and pepper, to taste Water, to thin as needed Directions: Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast cauliflower for 20-25 minutes, turning halfway through, until golden and tender. Remove and let cool. In a large bowl, combine roasted cauliflower, red onion, parsley, toasted almonds, and dried cranberries. In a small bowl, whisk together tahini, lemon juice, olive oil, honey, garlic, salt, and pepper. Add water gradually to reach desired dressing consistency. Pour dressing over salad and toss gently to combine. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: Approx. 180 kcal per serving | Servings: 4 servings #cauliflowersalad #roastedcauliflower #healthysalad #tahindressing #veganrecipes #plantbased #glutenfree #cleaneating #easyrecipes #nutritious #lightmeals #saladrecipes #wholefoods #healthyfats #summermeals #mealprepideas #fiberpacked #healthychoices #vegetarian #almondsalad Roasted cauliflower takes center stage in this flavorful salad with a creamy lemon-tahini dressing! Perfect for a healthy lunch or side dish