From Flab to Fab

SHED POUNDS WITH OUR 30-DAY KETO MEAL PLAN!

OUR 30-DAY KETO MEAL PLAN MAKES LOSING WEIGHT EASY AND DELICIOUS. START YOUR TRANSFORMATION TODAY!

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BENEFITS

FAST WEIGHT LOSS

Experience drastic weight loss in just 30 days with our easy-to-follow meal plan.

EFFORTLESS MEAL PLANNING

Say goodbye to the stress of planning meals. We provide 30 days of breakfast, lunch, afternoon snack and dinner plans.

TASTY AND SATISFYING

Enjoy delicious meals that won't make you feel like you're on a diet. Lose weight without sacrificing taste.

EASY RECIPES

Master easy-to-prepare recipes that will keep you on track with your weight loss goals.

CONFIDENCE BOOST

Feel better about yourself as you watch the pounds melt away.

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SUCCESS STORIES

Discover the Inspiring Transformation Journeys of Countless Satisfied Keto Warriors Who Achieved Their Weight Loss Goals

★★★★★ 5/5
"From Flab to Fab has been an absolute game-changer for me. The delicious recipes helped me shed those extra pounds I've been struggling with for years, and I feel more confident and healthier than ever!"
Samantha Johnson
★★★★★ 5/5
"I never thought losing weight could be so enjoyable until I tried the recipes in this ebook. They're easy to make, satisfying, and have completely transformed my relationship with food. I've lost 20 pounds, and I couldn't be happier!"
Michelle Williams
★★★★★ 5/5
"Following the keto recipes in this ebook has made such a positive impact on my life. I've lost weight, regained my energy, and feel more vibrant than ever. I highly recommend From Flab to Fab to any woman seeking a healthier, happier life."
Laura Harris
★★★★★ 5/5
"This 30-day Keto meal plan is a game changer! I've lost weight without feeling like I'm on a diet. The recipes are delicious and easy to follow. I feel amazing!"
Rebecca Simmons
★★★★★ 5/5
"I never thought losing weight could be this easy! The 30-day Keto meal plan has completely transformed my life. I've lost weight and gained so much confidence. Thank you!"
Melissa Carter
★★★★★ 5/5
I'm so glad I found this 30-day Keto meal plan. The recipes are simple and tasty, and I've lost weight without feeling deprived. I feel healthier and more confident!"
Patricia Wallace
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SOME RECIPES

Veggie Omelette From Flab to Fab

Veggie Omelette

3 large eggs

1/4 cup diced bell pepper

1/4 cup diced onion

1/4 cup grated cheddar cheese

2 tbsp butter

Salt and pepper, to taste

In a bowl, whisk the eggs and season with salt and pepper.

Melt butter in a pan over medium heat. Add diced bell pepper and onion, and cook for 3-4 minutes until softened.

Pour the whisked eggs over the veggies and cook until the edges are set. Sprinkle cheese on top.

Fold the omelette in half and cook for another 1-2 minutes, until the cheese is melted.

Slide the omelette onto a plate and serve immediately.

Avocado Smoothie From Flab to Fab

Avocado Smoothie

1/2 avocado

1 cup unsweetened almond milk

1/2 cup ice

1/4 cup spinach

1 tbsp chia seeds

1 tbsp granulated erythritol or sweetener of choice

1/2 tsp vanilla extract

Combine all ingredients in a blender and blend until smooth.

Pour into a glass and serve immediately.

Mini Frittatas

Mini Frittatas

6 large eggs

1/2 cup grated cheddar cheese

1/2 cup diced ham or cooked bacon

1/4 cup diced bell pepper

1/4 cup diced onion

Salt and pepper, to taste

Preheat the oven to 350°F (175°C). Grease a muffin tin or use silicone muffin cups.

In a bowl, whisk eggs, and season with salt and pepper.

Stir in cheese, ham or bacon, bell pepper, and onion.

Divide the mixture evenly among the muffin cups.

Bake for 20-25 minutes, or until the edges are golden and the center is set.

Remove from the oven and let cool for a few minutes before serving.

Pork Chops with Mushroom Sauce - From Flab to Fab

Pork Chops with Mushroom Sauce

4 boneless pork chops

Salt and pepper, to taste

2 tbsp olive oil

2 cups sliced mushrooms

1/2 cup chicken broth

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

1 tbsp fresh thyme leaves, chopped

Season the pork chops with salt and pepper.

In a large skillet, heat the olive oil over medium heat. Add the pork chops and cook for 4-5 minutes per side, or until cooked through and lightly browned. Remove the pork chops from the skillet and set aside.

In the same skillet, add the sliced mushrooms and cook for 3-4 minutes, until softened and lightly browned.

Add the chicken broth to the skillet and simmer for 2-3 minutes, until reduced by half.

Stir in the heavy cream, grated Parmesan cheese, and chopped thyme, and cook for 3-4 minutes, until the sauce has thickened slightly.

Return the cooked pork chops to the skillet and spoon the mushroom sauce over the top.

Serve the pork chops with mushroom sauce alongside your favorite keto-friendly vegetables or salad.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry

1 lb. flank steak, thinly sliced

Salt and pepper, to taste

2 tbsp olive oil

3 cups broccoli florets

1/4 cup soy sauce or tamari (low-sodium)

1/4 cup chicken broth

2 cloves garlic, minced

1 tbsp grated fresh ginger

1/2 tsp red pepper flakes (optional)

2 tsp xanthan gum

Season the flank steak with salt and pepper.

In a large skillet or wok, heat the olive oil over medium-high heat. Add the flank steak and cook for 3-4 minutes, until browned and cooked through. Remove the steak from the skillet and set aside.

In the same skillet, add the broccoli florets and cook for 3-4 minutes, until slightly softened and bright green.

In a small bowl, whisk together the soy sauce or tamari, chicken broth, minced garlic, grated ginger, and red pepper flakes (if using).

Add the sauce to the skillet with the broccoli and cook for 2-3 minutes, until the sauce has reduced slightly.

Sprinkle the xanthan gum over the sauce and stir well to combine, allowing the sauce to thicken.

Return the cooked flank steak to the skillet and toss with the sauce and broccoli.

Serve the beef and broccoli stir-fry with a side of cauliflower rice or your favorite keto-friendly vegetables.

Bacon Wrapped Chicken Thighs

Bacon Wrapped Chicken Thighs

4 boneless, skinless chicken thighs

Salt and pepper, to taste

8 slices of bacon

2 tbsp olive oil

1/2 cup chicken broth

1/4 cup heavy cream

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

Fresh parsley, for garnish (optional)

Preheat your oven to 375°F (190°C).

Season the chicken thighs with salt and pepper. Wrap each chicken thigh with two slices of bacon, securing the bacon with toothpicks if necessary.

In a large ovenproof skillet, heat the olive oil over medium heat. Add the bacon-wrapped chicken thighs and cook for 3-4 minutes per side, until the bacon is browned and the chicken is partially cooked.

Remove the chicken from the skillet and set aside. Drain any excess grease from the skillet.

In the same skillet, add the chicken broth and simmer for 2-3 minutes, until reduced by half.

Stir in the heavy cream, grated Parmesan cheese, and minced garlic, and cook for 3-4 minutes, until the sauce has thickened slightly.

Return the bacon-wrapped chicken thighs to the skillet, spooning the sauce over the top.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the bacon is crispy.

Serve the bacon-wrapped chicken thighs with a side of your favorite keto-friendly vegetables or salad, garnished with fresh parsley if desired.

 
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