Connect with us

Recipes with Whole Wheat Pasta

Low Carb Breakfasts, Lunches, and Dinners



When it comes to fast food, Burger King is a real king. It’s affordable, quick, convenient, and damn tasty. However, in today’s nutrition-conscious culture, many BK lovers may wonder whether their lifestyle choices match their occasional cravings for a big, juicy whopper. Is There a Keto Method for Eating BK?

It’s especially a problem for keto dieters. The keto diet (short for “ketogenic”) is a very high-fat, low-carbohydrate diet that usually limits carbohydrate intake to less than 50 g per day in order to achieve and maintain ketosis. Ketosis is the process by which the body burns fat instead of sugar for energy.

This has become one of the most popular diets in recent years due to its seemingly quick results, relatively low cost, and multiple health benefits (although it’s not risk-free).

You can imagine how a low-carb diet can get someone into a pickle when it comes to burger joint eating whose bread and butter is, well, bread and butter.

But rest up, keto buddies, because it turns out you can stick to your low-carb lifestyle and still have it “the way you want”.

There are a surprising number of options at Burger King for the keto crowd. Just follow these tips to make sure your carbohydrate intake stays within your chosen keto limits:

  • Ditch bread products like burger buns.
  • Use salad to replace wraps and rolls.
  • Remember, carbohydrates are hiding in crispy toppings on chicken.
  • Keep fries off the menu.
  • Stock up on salads.
  • Choose water or sparkling water instead of soda.
  • Watch out for sugary carbohydrates hiding in sauces and dressings.

Burger King publishes nutritional information for its treats, but doesn’t help you with low-carb options. Instead, we used nutritional data from FoodData Central and looked for similar items.

Warning folks: these are rough carbohydrate estimates as Burger King no longer has a nutrition calculator on their website. If you want to be ultra-precise with your keto plan, it’s best to prepare your food at home, where you can carefully track your carbohydrates.

For example, if you’re in the mood for a burger on the keto diet, you’ll have to skip the bun. But there’s nowhere on BK’s website for information on how many carbohydrates their buns are, so we didn’t really know how to subtract these from the overall meal.

Instead, we’ve removed the carb count for a generic burger bun that’s listed on FoodData Central. It’s not an exact science. Enjoying food doesn’t mean pulling out a test tube and getting accurate measurements anyway. However, restricting your carbohydrate intake is critical to achieving and maintaining ketosis.

Oh, breakfast. The most important meal of the day. That doesn’t change just because you eat keto.

If you’ve got a soft spot for a BK brekkie but want to keep it low in carbohydrates, here are a few menu changes to make it easier for you to enjoy the morning taste without thinking twice about whether it fits into your keto plan:

  • no croissant, muffin, biscuit, sourdough bread or french toast
  • no hash browns
  • no spices

Each BK breakfast sandwich contains one type of bread. So it doesn’t matter which one you order – you just leave out the bread.

There is also a “double” version of each sandwich with – you guessed it – twice as much meat. You can technically order double that without the bread, but understand that you are also ordering double the amounts of the nutritional values ​​for the food remaining in your meal.

Even without these breakfast jigsaw puzzle pieces, there is a wide variety of keto Burger King breakfast options to choose from.

Egg-Normous Burrito (no tortilla, no hash browns)

The standard edition contains 68 g of carbohydrates. In order to minimize the carbohydrate content, we have removed 24 g for small hash browns and 25 g for the tortilla.

  • Carbohydrates: 19 g
  • Fat: 23 g
  • Sodium: 922 mg
  • Protein: 36 g

Bacon, egg and cheese croissan-wich (no croissant)

The standard version of this sandwich contains 30 g of carbohydrates. To find the low carb option we removed 26g for the croissant and left it in the range of:

  • Carbohydrates: 4 g
  • Fat: 9 g
  • Sodium: 541 mg
  • Protein: 9 g

Fully loaded croissan wich with bacon, ham, and sausage (no croissant)

The basic edition provides 31 g of carbohydrates. We deducted 26 g for the croissant and left:

  • Carbohydrates: 5 g
  • Fat: 28 g
  • Sodium: 1,461 mg
  • Protein: 23 g

Fully loaded biscuit (not a biscuit)

This usually comes with 31 g of carbohydrates. We left off 25g for the biscuit to make it a keto-friendly option, which left us:

  • Carbohydrates: 6 g
  • Fat: 30 g
  • Sodium: 1,770 mg
  • Protein: 22 g

Breakfast drinks should also be on your radar. While water is the clear (ha) choice for keto-conscious diners, other drinks like black coffee and unsweetened tea make the keto cut for morning drinks that don’t contain carbohydrates.

Meat, eggs, and cheese can star in Burger King’s keto-friendly breakfast choices, but the lunch and dinner options for keto-conscious consumers hungry for BK have more variety. Vegetables and spices are becoming more important and the meals can be designed a little more individually.

However, keep these changes in mind when sticking to Burger King Keto during lunch and dinner times:

  • Throw away the rolls.
  • Avoid ketchup and sauce.
  • Swap fries for a side salad.
  • Be careful with salad dressings.

Basically, you can order any burger on the menu. The key is to order it with no buns and no ketchup or other sauces.

Whopper with cheese, no bun

We used the deets for a simple hamburger and added a slice of cheese with 0.6g of carbohydrates, roughly totaling:

  • Carbohydrates: 0.6 g
  • Fat: 24 g
  • Sodium: 257 mg
  • Protein: 29 g

Double Whopper with cheese, without rolls

Here it’s just two burgers and a slice of cheese that together go something like this:

  • Carbohydrates: 0.6 g
  • Fat: 38 g
  • Sodium: 334 g
  • Protein: 51 g

Bacon King, not a bun

For this we added the carbohydrates for two burgers, four slices of cheese and a serving of bacon:

  • Carbohydrates: 3 g
  • Fat: 62 g
  • Sodium: 1,143 mg
  • Protein: 77 g

Triple Whopper with cheese, no bun

Three burgers plus two slices of cheese make approximately:

  • Carbohydrates: 1.2 g
  • Fat: 61 g
  • Sodium: 591 g
  • Protein: 80 g

As mentioned earlier, you can spice up your bun without a bun by filling it with vegetables and toppings like lettuce, tomatoes, cucumbers, and onions, all of which add just one gram of carbohydrates to your meal. Listen:

Green salad

  • Carbohydrates: 0.2 g
  • Fat: 0 g
  • Sodium: 0.5 mg
  • Protein: 0 g


  • Carbohydrates: 1 g
  • Fat: 0 g
  • Sodium: 1 mg
  • Protein: 0 g


  • Carbohydrates: 0 g
  • Fat: 0 g
  • Sodium: 56 mg
  • Protein: 0 g


  • Carbohydrates: 1.4 g
  • Fat: 0 g
  • Sodium: 0.6 mg
  • Protein: 1.6 g

Even if ketchup is a keto no-no, these spices get the green light:

  • Mayonnaise (0 g carbohydrates, 9 g fat, 76 mg sodium and 0.1 g protein)
  • Mustard (0.2 g carbohydrates, 0.16 g fat, 55 mg sodium and 0.2 g protein)

If you order these sandwiches as a combo, be sure to swap the fries for the Side Garden Salad, which includes:

  • 5 g of carbohydrates
  • 32 g fat
  • 336 mg of sodium
  • 5 g protein

By the way, this is without dressing or croutons.

When it comes to dressings, your best bet is to ask about the ranch dressing, which adds 2g of carbohydrates, 13g of fat, 270mg of sodium, and 0.4g of protein.

If you are a chicken lover you may be disappointed not to see any chicken options on the list. This is because, unfortunately, Burger King doesn’t sell grilled chicken.

That’s right – all of BK’s chicken options are as crispy as they come. Chicken of the crispy variety, while delicious, is incapable of rating a keto curve.

Eating keto at a fast food restaurant that specializes in burgers may seem like an impossible task, but there’s really nothing to it.

Simple changes like leaving out buns and ketchup and choosing a side salad instead of fries will allow you to enjoy the flame-fried taste that made you fall in love with the king.

If in doubt, you can always consult the BK nutrition sheet or a meal tracking app or simply ask the staff.

Recipes with Whole Wheat Pasta

This summer salad is perfect for a work packed lunch



HHow do you cook corn on the cob?

There seem to be as many methods as there are cooks. Steam, cook, microwave? Do you grill, and if so, in the bowls or outside? (Or get in the mood and pull back the shells, add butter or an ice cube, wrap it up, and move on?)

You may prefer your corn raw, especially when it’s as fresh as possible.

I like to shake things up, and I’ve cooked (or not cooked) corn in all of the above ways, and lots more. But my go-to method is to microwave the corn in the (soaked) husk, which steams it slightly and the husk and silk slide off easily. It takes barely a second to remove these husks and cook the corn in a red-hot, dry pan, rolling it every few minutes. Some of the kernels will turn brown and charred, while the rest will turn a bright yellow, adding a touch of nuttiness and even a hint of smoke. You can butter them and serve them just like that, or you can cut the kernels off and really use them anywhere you want.

These kernels are at home on cereal bowls, tacos, and pasta dishes, but their highest and best use could only be in a salad.

Every year I audition several options for the location of my lamb’s lettuce recipe of the summer. A few years ago it was a Maggie Battista number that intelligently used shredded tortilla chips for texture. Last year it was Gaby Dalkin’s colorful combination of raw corn, watermelon radishes and snow peas.

This time the winner is from Molly Baz’s Cook This Book, and it depends on a base of cereal and quick pickled onions in a zesty dressing. Other elements: Queso fresco, chopped almonds, a generous amount of mint – and those corn kernels charred in the pan. The salad has several of my favorite summer qualities: it can be eaten at room temperature or cold, right after preparation or after a few days in the refrigerator. It’s quick and it’s adaptable.

Perhaps best of all, it is another way to enjoy this cute, golden star of the season.

Farro and charred lamb’s lettuce

This prep salad makes for fabulous summer lunches

(Laura Chase de Formigny / Washington Post)

total time: 40 minutes

Makes: 4 servings

This summer salad combines fried fresh corn with farro and pickled onions. Feel free to use any other grain instead of Farro; brown rice and barley would be an easy substitute. To get the most of your time, let the farro cook before you start preparing the other ingredients.

Go on: The farro and corn can be cooked (separately) and refrigerated for up to 1 week before combining with the dressing and other ingredients.

warehouse: The salad can be refrigerated in an airtight container for up to 5 days.


225g Farro (can replace barley, wheat berries, brown rice or your favorite whole grain)

80ml sherry vinegar or red wine vinegar, plus more to taste

80ml cup of extra virgin olive oil

1 tbsp honey or agave nectar

½ teaspoon of fine sea salt or table salt, plus more to taste

½ small red onion, thinly sliced

4 large ears of fresh corn, peeled

115g Queso Fresco or Feta, drained and crumbled

70g roasted almonds, chopped

15g lightly wrapped fresh mint or basil leaves, torn into small pieces

Freshly ground black pepper


1. Bring a medium saucepan of salted water to a boil. Add the farro and cook until it is through and al dente but not mushy, 20 to 35 minutes.

2. In the meantime, pickle the onion: mix the vinegar, oil, honey and salt in a large bowl. Add the onion and toss to combine, lightly squeeze to dip if necessary.

3. As soon as the Farro is al dente, drain into a fine-mesh sieve and rinse with cold water to cool. Put the drained farro with the pickled onions in the bowl and mix.

4. To char the corn, heat a large, dry cast iron pan over medium heat for a few minutes. Add the corn and cook every few minutes until charred in spots and light yellow, 11 to 13 minutes. Transfer the corn to a cutting board to cool. Cut the corn crosswise in half with an ear of wheat at a time, then place each half on the board with the cut side down and cut the kernels off the cob with a sharp knife. Repeat with the remaining corn.

5. To make the salad add the queso fresco, almonds, mint and charred corn and mix. Season with plenty of black pepper, season to taste and add more salt or vinegar if necessary. Serve at room temperature or cover and refrigerate to cool and eat cold.

Nutritional value per serving | Calories: 691; Total fat: 37g; saturated fat: 7g; Cholesterol: 20 mg; Sodium: 525 mg; Carbohydrates: 74g; Dietary fiber: 8g; Sugar: 13g; Protein: 19g.

Recipe based on “Cook This Book” by Molly Baz (Clarkson Potter, 2021).

© The Washington Post

Continue Reading

Recipes with Whole Wheat Pasta

Hailey Bieber Tells 36 Million Fans She “Has Never Felt Better” After Ditching Meat



Hailey Bieber is actively removing animal products from her diet, the model told her 36 million fans in a recent Instagram story. “In the last two and a half months I have completely eliminated meat (except fish) from my daily food and stuck to vegetarian / vegan dishes,” Bieber posted next to a photo of a gluten-free (and probably vegan) lemon poppy seed cake and latte.

The model, who is married to pop star Justin Bieber, said she noticed significant health benefits after removing some animal products from her diet. “I’ve never felt better,” said Bieber. “[I] feel so clear and energetic. Only for sharing for anyone thinking about leaving out meat. “

Hailey Bieber’s vegan trip

The 24-year-old model first became interested in plant-based foods after trying burgers, tater tots, and milkshakes from the Los Angeles area’s vegan mainstay Monty’s Good Burger – a favorite among vegan celebs like Joaquin Phoenix and Rooney Mara. After trying the bounty at Monty’s Good Burger, Bieber headed over to her Instagram Stories to rave about the experience. “So I’m neither a vegan nor a vegetarian. I’m half Brazilian, so trust me, I love a good pichana (a piece of beef), “wrote Bieber in 2019.” But I’ll say in the last week or so I’ve tried some of the most incredible vegan foods I’ve ever tried have. I’ve ever had and I want to keep researching plant-based. Send me all your suggestions. ”

In July 2020, Bieber’s interest in the plant-based lifestyle took a turn, thanks in part to the Netflix documentary The Game Changers, a film sponsored by Jackie Chan, Arnold Schwarzenegger, James Cameron, and many others that highlights top athletes who thrive on a plant. based diet and the performance benefits of not using animal products.


Before she saw the hit film, Bieber reached out to her then 28 million Instagram followers for advice on how to be vegan. “I’m trying to switch to a mostly plant-based diet to watch The Game Changers,” Bieber wrote on an Instagram story. “When you have suggestions for other things to see [and] read, send it to me. “

It looks like crowdsourcing vegan advice helped get Bieber where she is today, and with the new documentary Seaspiracy exposing the horrors of the global fishing industry, Bieber may be inspired to try all animal products, including fish to leave out for good.

Celebrities on the verge of vegan

Bieber is among a group of celebrities who have actively reduced their consumption of animal products and are so close to being entirely herbal. Katy Perry and her husband Orlando Bloom are both almost there. “I’m 95 percent ready to be 100 percent vegan,” Perry – an Impossible Burger superfan – told her 109 million Twitter followers in January, adding that her dog, Nugget, has also been on a plant-based diet for the past four months .


For his part, Bloom revealed that he eats meat because he has a thing for cows. “I’m 90 percent plant-based, so maybe I only eat a really good piece of red meat once a month,” Bloom said during an interview with the Sunday Times in March. “Sometimes I look at a cow and think: ‘This is the most beautiful thing there is.'”

And the Kardashian / Jenner clan is also part of the almost vegan club. Kim Kardashian West has been experimenting with plant-based diets since 2019, and this year the 40-year-old reality star and business mogul committed to giving up animal products entirely. In doing so, she also convinced her sisters to eat a plant-based diet. In May, Kourtney Kardashian announced in a post on her blog Poosh Your Wellness, along with a vegan food diary, that she was “95 percent vegan”. Kourtney Kardashian is currently dating Blink-182 drummer and longtime vegan. Travis Barker. If all goes well, Barker could bring Kourtney Kardashian 100 percent.

Love the vegetable lifestyle as much as we do?
Get the best vegan recipes, To travel, Celebrity interviews, Product selection, and so much more in every issue of VegNews magazine. Find out why VegNews is the worldwide one # 1 plant magazine by subscribing today!

Subscribe to

Continue Reading

Recipes with Whole Wheat Pasta

Hometown Focus Recipes | Hometown Focus



In line with our Health Edition this week, I was looking for recipes that offer the possibility of a healthier choice. The recipes are also designed to be made for just two people, although simple math should guide the chef on how to make a recipe for more. These are all from the cookbook Diabetes & heart-healthy meals for two

As I’ve lamented in the past, I’ve always enjoyed cooking for a crowd, but these opportunities are rare. It would be okay to prep just two, but I always like leftovers, so I would most likely at least double these recipes to have something left over for a lunch or second dinner the next day.


These are also lighter eating options as we continue with our hot weather and no rain. Not to mention, they’re good for you!

Chopped salad with Italian dressing


• 2 TBSP. Apple juice concentrate
• 2 TEA SPOONS. Apple Cider Vinegar
• 1 teaspoon. fresh lemon juice
• 1 teaspoon. Olive oil (extra virgin preferred)
• 1/4 tsp. dried oregano, crumbled
• 1/4 tsp. Salt-
• 1/8 tsp. Garlic powder
• 1/8 tsp. paprika
• 1/8 tsp. dry mustard
• 1/8 tsp. pepper


• 2c. green leafy lettuce, torn into bite-sized pieces
• 1/4 c. chopped broccoli florets
• 1/4 c. chopped cauliflower florets
• 2 TBSP. chopped carrot
• 2 TBSP. chopped radishes
• 2 TBSP. chopped cucumber
• 2 medium-sized cherry tomatoes, halved

Mix the dressing ingredients in a small bowl. Put the salad in flat salad bowls. Spread the remaining ingredients on the salad. Pour the dressing over it

Salad. (Yield: For 2 people; 1/2 cup of lettuce and 2 tablespoons of dressing per serving)

Salad with cucumber and blue cheese

• 1/2 large cucumber, peeled and diced
• 2 TBSP. finely chopped red onion
• 2 TBSP. chopped fresh parsley
• 1 TBSP. Apple Cider Vinegar
• 2 TEA SPOONS. sugar
• 2 TBSP. crumbled low fat blue cheese
• 1 medium tomato, cut into four slices

In a small bowl, stir together the cucumber, onion, parsley, vinegar and sugar. Stir in blue cheese. Let stand for 5 minutes to allow the flavors to mix. Place 2 tomato slices on each plate. Pour the cucumber mixture over it. (Yield: 2 servings; 1/2 cup per serving)

Ginger tuna patties

• 2 large egg whites
• 2 TBSP. thinly sliced ​​spring onions
• 2 TEA SPOONS. finely chopped peeled ginger root
• 1 teaspoon. Soy sauce (lowest sodium)
• 1/2 tsp. toasted sesame oil
• Cayenne pepper
• 9 ounces. low-sodium light tuna in
Water, drained and cut into small up
medium pieces
• 1 teaspoon rapeseed or corn oil

In a medium bowl, whisk together egg whites, spring onions, ginger root, soy sauce, sesame oil, and cayenne pepper. Add the tuna and stir gently.

In a large non-stick pan, heat the oil over medium heat while swirling to coat the bottom. Divide the tuna mixture in half, making sure each has an equal amount of liquid so that the egg whites hold each patty together. Put one of the halves in a 1/2 cup measuring cup. Turn over on the pan and flatten the mound slightly. Repeat with the remaining mixture. Cook for 4 minutes on one side. Flip gently and cook for 3 to 4 minutes, or until firm. (Yield: 2 servings; 1 patty per serving)

Grilled Tuscan Chicken

• 2 TBSP. fresh lemon juice
• 1 TBSP. white balsamic vinegar or white

Wine vinegar
• 1 medium clove of garlic, chopped
• 1/4 tsp. dried oregano, crumbled
• 1/4 tsp. dried sage
• 1/8 tsp. Pepper (coarsely ground)
• 2 boneless and skinless chicken breasts
Halves (about 4 ounces each), all visible
Discarded fat, chopped to 1/2 inch
• Cooking spray

In a medium-sized non-metallic bowl, stir together the lemon juice, vinegar, garlic, oregano, sage, and pepper. Add the chicken and turn it over to the coat. Cover and chill for 30 minutes, turning once. Transfer the chicken to a plate and discard the marinade.

In the meantime, spray the grill grate lightly with cooking spray. Preheat the grill on medium level. Grill the chicken for 4 to 5 minutes on each side or until it is no longer pink in the center. (Yield: Makes 2 servings; 3 ounces of chicken per serving)

Cajun chicken pasta

• 1-1 / 2 ounce. uncooked wholemeal penne
• 1 teaspoon rapeseed or corn oil
• 8 ounces. Boneless chicken breast, skinless,
all visible fat discarded, but bite-sized
• 1/2 small onion, diced
• 1/2 small red pepper, chopped
• 1/2 small green bell pepper, chopped
• 2 ounces. Baby portobello mushrooms, sliced
• 2 medium-sized garlic cloves, chopped
• 2 TBSP. fat-free sour cream
• 2 TBSP. light tub cream cheese
• 2 TBSP. non-fat milk
• 1/2 tsp. salt-free, extra spicy
• 2 TBSP. grated or grated reduced fat
Parmesan cheese

Prepare the pasta according to the package instructions, omitting the salt and oil. Drain well in a colander.

In the meantime, in a medium-sized non-stick pan, heat the oil over medium heat and swirl to coat the bottom. Cook the chicken for 4 to 5 minutes, or until it is golden brown on the outside and no longer pink on the inside, stirring frequently. Transfer to a plate and set aside.

Mix the onion, bell pepper, mushrooms and garlic in the same pan. Simmer over medium heat for about 3 minutes or until tender, stirring frequently. Stir in chicken and pasta.

Whisk the remaining ingredients except for the parmesan. Pour into the pan and stir to heat it. Sprinkle with parmesan cheese. (Yield: Makes 2 servings; 1-1 / 2 cups per serving)

French toast with orange and strawberry sauce

• 1c. Egg substitute
• 1/2 tsp. Vanilla extract
• 4 slices of light wholemeal bread
• 1 teaspoon rapeseed or corn oil
• 1/4 tsp. grated orange peel
• 1/3 c. fresh orange juice
• 1 TBSP. sugar
• 1/2 tsp. Cornstarch
• 1c. whole medium-sized strawberries,
• 1 (6 oz.) Container of non-fat vanilla yogurt

Whisk egg substitute and vanilla in a shallow bowl. Dip each slice of bread in the mixture and brush on both sides. Allow excess material to drain off. Set aside on a plate.

In a large non-stick pan, heat the oil over medium heat while swirling to coat the bottom. Bake the bread for 4 minutes on each side or until golden brown.

In the meantime, mix the orange peel, orange juice, sugar and cornstarch in a small saucepan and stir until the cornstarch has dissolved. Bring to a boil over medium heat. Cook for 1 minute, stirring frequently. Take off the heat. Allow to cool slightly.

Just before serving, stir the strawberries into the orange sauce until coated. Spoon over the bread. Top up with the yogurt. (Yield: For 2 people; 2 slices of toast, 1/2 cup plus 2 tablespoons of sauce and 1/4 cup of yogurt per serving)

Do you have recipes to share? We’d love to hear from you. Email your recipes to Please enter your name, place of residence and a telephone number. For those who do not have internet access, you can get your prescriptions at Hometown Focus, 401 6th Ave. Send N., Suite 1111, Virginia, MN, 55792.

Continue Reading


Copyright © 2017 Zox News Theme. Theme by MVP Themes, powered by WordPress.