Japanese Chicken Ramen with Soft-Boiled Egg Soul-Warming Chicken Ramen with Marinated Eggs and Umami Broth Ingredients: 2 boneless, skinless chicken thighs 2 soft-boiled eggs 4 cups chicken broth 2 cups water 2 packs fresh ramen noodles (or dried if unavailable) 1 tablespoon soy sauce 1 tablespoon mirin 1 tablespoon miso paste 1 teaspoon sesame oil 2 garlic cloves, minced 1 teaspoon grated ginger 1 tablespoon vegetable oil 1 green onion, sliced 1/2 cup corn kernels 1/2 cup bamboo shoots (optional) Nori sheets, for garnish Salt and pepper, to taste Directions: Heat vegetable oil in a pot over medium heat. Sear chicken thighs for 3–4 minutes per side until golden. Remove and set aside. In the same pot, sauté garlic and ginger for 1 minute. Add chicken broth, water, soy sauce, mirin, and miso paste. Stir to combine. Return chicken thighs to the broth. Simmer gently for 20 minutes, covered, until chicken is tender. Remove chicken, slice thinly, and set aside. Cook ramen noodles according to package instructions. Drain and divide between two large bowls. Slice soft-boiled eggs in half. Top noodles with sliced chicken, egg halves, corn, bamboo shoots, green onion, and nori. Pour hot broth over the toppings. Drizzle with sesame oil. Serve immediately, with extra soy sauce or chili oil on the side if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 540 kcal | Servings: 2 servings #ramenlove #chickenramen #softboiledeggs #japanesefood #comfortsoup #asianrecipes #homemaderamen #ramenbowl #soulfood #easyrecipes #weeknightmeals #misobroth #quickdinners #umamiflavor #noodlesoup #heartymeals #ramenrecipe #foodphotography #noodlelovers #cozykitchen Just whipped up this soul-warming Japanese Chicken Ramen ! Juicy chicken, savory miso broth, and that perfect soft-boiled egg make every bite heavenly

Paleo Banana Bread Moist & Naturally Sweet Paleo Banana Bread with Almond Flour Ingredients: 3 ripe bananas, mashed 3 large eggs 1/4 cup coconut oil, melted 1/4 cup maple syrup or honey 1 teaspoon vanilla extract 2 1/2 cups almond flour 1/4 cup coconut flour 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon salt Optional: 1/2 cup chopped walnuts or dark chocolate chips (paleo-friendly) Directions: Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it. In a large mixing bowl, whisk together mashed bananas, eggs, coconut oil, maple syrup, and vanilla. In a separate bowl, stir together almond flour, coconut flour, baking soda, cinnamon, and salt. Add dry ingredients to wet and mix until just combined. Fold in nuts or chocolate chips if using. Pour batter into prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour Kcal: 210 kcal | Servings: 10 slices #paleobaking #bananabread #grainfree #glutenfreebaking #refinedsugarfree #paleosnack #healthybanana #cleanbaking #dairyfree #glutenfree #almondflourbread #paleodessert #naturalsweets #healthybreakfast #paleobreakfast #bananabreadrecipe #paleotreats #noaddedrefinedsugar #coconutflour #wholefoodrecipe Moist, tender, and just the right amount of sweet This Paleo Banana Bread is grain-free, refined sugar-free, and 100% delicious!

Japanese Chicken Katsu with Tonkatsu Sauce Crispy Chicken Katsu with Homemade Tonkatsu Sauce Ingredients: 4 boneless, skinless chicken breasts Salt and pepper, to taste 1/2 cup all-purpose flour 2 large eggs, beaten 1 cup panko breadcrumbs Vegetable oil, for frying For the Tonkatsu Sauce: 1/4 cup ketchup 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon mirin (or rice vinegar) 1 tablespoon sugar 1 teaspoon Dijon mustard To Serve: Steamed white rice Shredded cabbage Lemon wedges (optional) Directions: Prepare the Tonkatsu sauce: In a bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and mustard. Set aside. Flatten the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and pepper. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast first in flour, then in egg, and finally in panko, pressing to adhere. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once hot, fry the chicken in batches until golden brown and cooked through, about 3–4 minutes per side. Drain on paper towels and let rest for a few minutes. Slice into strips. Serve over steamed rice with shredded cabbage and drizzle with Tonkatsu sauce. Add lemon wedges on the side if desired. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 460 kcal | Servings: 4 servings #chickenkatsu #japanesefood #crispychicken #tonkatsusauce #pankobreaded #japanesecomfortfood #homemadekatsu #easyjapaneserecipe #chickenrecipe #crispyfriedchicken #asianflavors #katsurecipe #chickendinner #pankocrust #umamichicken #friedchickenlovers #japanesekitchen #weeknightdinner #familyfavorites #homecookedjapanese Crispy, golden, and totally addictive! This Japanese Chicken Katsu with Tonkatsu Sauce is the comfort food you didn't know you needed tonight!

Looking for a comforting dish that delights your taste buds without the guilt? Try this Keto Chicken Fried Steak, a low-carb twist on a classic favorite that’s crispy, satisfying, and oh-so-delicious! Ingredients: - 1 pound cube steak - 1 cup almond flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 large eggs - 1/4 cup heavy cream - 1/4 cup pork rinds, crushed (optional for extra crunch) - 1/4 cup coconut oil or avocado oil (for frying) Directions: 1. Preheat your oven to 200°F. This will keep your cooked steaks warm while you fry the rest. 2. In a shallow bowl, mix together the almond flour, garlic powder, onion powder, paprika, salt, and black pepper. 3. In another bowl, whisk together the eggs and heavy cream until nice and smooth. 4. Take each cube steak and dip it into the egg mixture, letting any excess drip off before rolling it around in the almond flour mixture. If you're feeling adventurous, press it into the crushed pork rinds for that extra crunch! 5. Heat coconut oil or avocado oil in a large skillet over medium-high heat. 6. Once the oil is hot, carefully place the coated cube steaks into the skillet. Fry them for about 3-4 minutes on each side, until they are golden brown and cooked through. 7. Transfer the finished steaks to a baking sheet and pop them in the oven to keep warm while you finish frying the rest. 8. Serve hot and consider adding a drizzle of keto-friendly gravy or a side of steamed veggies for a complete meal. Nutritional Values (per serving): - Serving Size: 1 steak - Calories: 300 - Protein: 34g - Fat: 17g - Carbohydrates: 6g - Fiber: 3g Dig into this Keto Chicken Fried Steak for a meal that feels indulgent but won’t derail your diet! #KetoRecipes #LowCarb #ComfortFood #HealthyEating #Foodie

Indulge in a slice of heaven with this Sour Cream Blueberry Coffee Cake! It's soft, moist, and bursting with juicy blueberries, perfect for any time of day! #BlueberryLovers #KetoBaking #CoffeeCake #HealthyTreats #Yum Ingredients: - 2 cups almond flour - 1/2 cup coconut flour - 1/2 cup erythritol (or your favorite keto sweetener) - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 teaspoon cinnamon - 1/2 cup unsalted butter, softened - 1 cup sour cream - 4 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups fresh blueberries (or frozen, thawed and drained) Directions: 1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish or line it with parchment paper for easy removal. 2. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon. Get it all mixed up nicely! 3. In a separate bowl, cream the softened butter and erythritol until it’s nice and fluffy — about 2-3 minutes should do the trick. 4. Next, add in the sour cream, eggs, and vanilla extract to the butter mixture. Mix until everything is well blended and smooth. 5. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Don’t overmix; we want that cake to be tender! 6. Now comes the fun part! Carefully fold in the blueberries, taking care not to mash them. 7. Pour that beautiful batter into your prepared baking dish and spread it out evenly. 8. Pop it in the oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly! 9. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Nutritional Values (per serving): - Serving Size: 1 slice (based on 12 slices total) - Calories: 180 - Fat: 14g - Carbohydrates: 8g - Fiber: 3g - Protein: 6g Enjoy this delightful coffee cake with your morning coffee or as a sweet afternoon treat! Happy baking!