Ledger Nano X - The secure hardware wallet


dev-media Apr 10th, 2020 (edited) 1,111 Never
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  1. [
  2.     {
  3.         "category_index": "1",
  4.         "category_name": "Appetizers",
  5.         "category_cover": "https://image.freepik.com/free-photo/turkish-arabic-traditional-ramadan-mix-kebab-plate-kebab-adana-chicken-lamb-beef-lavash-bread-with-sauce-top-view_2829-6170.jpg",
  6.         "category_data": [
  7.             {
  8.                 "recipes_index": "1",
  9.                 "recipes_name": "Keto browned butter asparagus with creamy eggs",
  10.                 "recipe_image_url": "https://t.ly/XgdN5",
  11.                 "recipe_description": "Three of our much-loved keto foods take center stage in this tasty medley. Creamy eggs... sautéed asparagus... browned butter. Mmmmm— c’est magnifique! What a simple way to enjoy a sophisticated appetizer or breakfast!",
  12.                 "recipe_info_serving": "4",
  13.                 "recipe_info_prep_time": "10 M",
  14.                 "recipe_info_cook_time": "15 M",
  15.                 "recipe_info_ready_time": "25 M",
  16.                 "recipe_ingredients": "2 oz. butter\n4 eggs\n3 oz. parmesan cheese, grated\n½ cup sour cream\nsalt\ncayenne pepper\n1½ lbs green asparagus\n1 tbsp olive oil\n1½ tbsp lemon juice\n3 oz. butter",
  17.                 "recipe_directions": "Melt the butter over medium heat and add the eggs. Stir until scrambled. Cook through, but do not overcook the eggs.\n\nSpoon the hot eggs into a blender. Add the cheese and sour cream and blend until smooth and creamy. Add salt and cayenne pepper to taste.\n\nRoast the asparagus in olive oil over medium heat in a large frying pan. Add salt and pepper, remove from frying pan for now, and set aside.\n\nSauté the butter in the frying pan until it is golden brown and has a nutty smell. Remove from heat, let cool, and add the lemon juice.\n\nPut the asparagus back into the frying pan and stir together with the butter until it gets hot.\n\nServe the asparagus with the sautéed butter and the creamy eggs.",
  18.                 "recipe_info_nutrition": "Net carbs: 4 % (6 g)\nFiber: 4 g\nFat: 82 % (47 g)\nProtein: 14 % (18 g)\nkcal: 518"
  19.             },
  20.             {
  21.                 "recipes_index": "2",
  22.                 "recipes_name": "Baked mini bell peppers",
  23.                 "recipe_image_url": "https://t.ly/eZWOO",
  24.                 "recipe_description": "These peppers may be tiny, but their flavor is mighty! Bursting with creamy cheese, chorizo, savory herbs and a pop of chipotle. Mmmm. Delicious AND low carb. Dig into this dish as a side, appetizer, or snack... anytime.",
  25.                 "recipe_info_serving": "4",
  26.                 "recipe_info_prep_time": "20 M",
  27.                 "recipe_info_cook_time": "15 M",
  28.                 "recipe_info_ready_time": "35 M",
  29.                 "recipe_ingredients": "8 oz. mini bell peppers, about 2 per serving\n1 oz. air-dried chorizo, finely chopped\n1 tbsp fresh thyme, finely chopped or fresh cilantro\n8 oz. cream cheese\n½ tbsp mild chipotle paste\n2 tbsp olive oil\n4 oz. shredded cheese",
  30.                 "recipe_directions": "Set the oven to 325°F (200°C). Split the bell peppers lengthwise and remove the core.\n\nFinely chop the chorizo and the herbs.\n\nMix together the cream cheese, spices and oil in a small bowl. Add the chorizo and herbs. Stir until smooth.\n\nFill the bell peppers with the mixture and place in a greased baking dish.\n\nSprinkle shredded cheese on top. Bake in the oven for 15–20 minutes or until the cheese is melted and golden brown.",
  31.                 "recipe_info_nutrition": "Net carbs: 6 % (6 g)\nFiber: 1 g\nFat: 82 % (37 g)\nProtein: 12 % (12 g)\nkcal: 412"
  32.             },
  33.             {
  34.                 "recipes_index": "3",
  35.                 "recipes_name": "Keto pimiento cheese meatballs",
  36.                 "recipe_image_url": "https://t.ly/9NBge",
  37.                 "recipe_description": "Cheddar cheese, red pimiento peppers, and the secret ingredient of mayonnaise creates a zesty yet creamy and moist keto meatball. It's perfect not only for a weeknight dinner but also as low-carb snack or taken in a lunchbox for work or school.",
  38.                 "recipe_info_serving": "4",
  39.                 "recipe_info_prep_time": "15 M",
  40.                 "recipe_info_cook_time": "20 M",
  41.                 "recipe_info_ready_time": "35 M",
  42.                 "recipe_ingredients": "Pimiento cheese\n1⁄3 cup mayonnaise\n¼ cup pimientos or pickled jalapeños\n1 tsp paprika powder or chili powder\n1 tbsp Dijon mustard\n1 pinch cayenne pepper\n4 oz. cheddar cheese, grated\n\nMeatballs\n1½ lbs ground beef\n1 egg\nsalt and pepper\n2 tbsp butter, for frying",
  43.                 "recipe_directions": "Start by mixing all ingredients for the pimiento cheese in a large bowl.\n\nAdd ground beef and the egg to the cheese mixture. Use a wooden spoon or clean hands to combine. Salt and pepper to taste.\n\nForm large meatballs and fry them in butter or oil in a skillet on medium heat until they are thoroughly cooked.\n\nServe with a side dish of your choice, a green salad and perhaps a homemade mayonnaise.",
  44.                 "recipe_info_nutrition": "Net carbs: 1 % (1 g)\nFiber: 1 g\nFat: 73 % (52 g)\nProtein: 26 % (41 g)\nkcal: 651"
  45.             },
  46.             {
  47.                 "recipes_index": "4",
  48.                 "recipes_name": "Baked celery root with gorgonzola",
  49.                 "recipe_image_url": "https://t.ly/wZ5Kx",
  50.                 "recipe_description": "Earthy and bright celery root, with salty gorgonzola, rich hazelnuts and sautéed mushrooms? Yes. Yes. Yes. Yes. There’s nothing about this deliciously simple low-carb appetizer that you, and your guests, won’t adore! The taste combinations are to die for.",
  51.                 "recipe_info_serving": "4",
  52.                 "recipe_info_prep_time": "20 M",
  53.                 "recipe_info_cook_time": "45 M",
  54.                 "recipe_info_ready_time": "65 M",
  55.                 "recipe_ingredients": "1 lb celery root\n3 tbsp olive oil\nsea salt and pepper\n3 oz. mushrooms, chopped\n3 tbsp butter\n2 oz. hazelnuts\n1 red onion, sliced\n3 oz. baby spinach\n5 oz. blue cheese or gorgonzola cheese or roquefort cheese, at room temperature",
  56.                 "recipe_directions": "Preheat the oven to 400°F (200°C).\n\nWash the celery root. You don’t need to peel it. Cut away the roots and slice into ½-inch slices.\n\nPlace on a baking sheet with parchment paper. Brush olive oil on both sides and sprinkle a generous amount of sea salt on top.\n\nBake for 45 minutes, or until the celery root has turned golden brown and soft.\n\nMeanwhile, sauté mushrooms in butter until golden and soft. Season with salt and pepper.\n\nRoast the nuts quickly in a dry, hot frying pan, until fragrant. Let them cool slightly, and chop them coarsely.\n\nMix red onions, spinach, mushrooms and hazelnuts in a bowl.\n\nWhen the root celery is ready, place on plates and add the salad on top. Serve with blue cheese and a few drops of olive oil.",
  57.                 "recipe_info_nutrition": "Net carbs: 12 % (13 g)\nFiber: 5 g\nFat: 77 % (38 g)\nProtein: 12 % (13 g)\nkcal: 447"
  58.             },
  59.             {
  60.                 "recipes_index": "5",
  61.                 "recipes_name": "Keto oven-baked Brie cheese",
  62.                 "recipe_image_url": "https://t.ly/xZBPm",
  63.                 "recipe_description": "Elegant. Creamy. Comforting. Keto. Enjoy the magnificent flavor of warm Brie, paired with a savory blend of fresh herbs and toasted nuts. Your next cocktail party just got easier! Brie works beautifully as a dessert course, too.",
  64.                 "recipe_info_serving": "4",
  65.                 "recipe_info_prep_time": "5 M",
  66.                 "recipe_info_cook_time": "10 M",
  67.                 "recipe_info_ready_time": "15 M",
  68.                 "recipe_ingredients": "9 oz. Brie cheese or Camembert cheese\n1 garlic clove, minced\n1 tbsp fresh rosemary, coarsely chopped\n2 oz. pecans or walnuts, coarsely chopped\n1 tbsp olive oil\nsalt and pepper",
  69.                 "recipe_directions": "Preheat the oven to 400°F (200°C).\n\nPlace the cheese on a sheet pan lined with parchment paper or in a small nonstick baking dish.\n\nIn a small bowl, mix the garlic, herb and nuts together with the olive oil. Add salt and pepper to taste.\n\nPlace the nut mixture on the cheese and bake for 10 minutes or until cheese is warm and soft and nuts are toasted. Serve warm or lukewarm.",
  70.                 "recipe_info_nutrition": "Net carbs: 1 % (1 g)\nFiber: 1 g\nFat: 82 % (31 g)\nProtein: 17 % (15 g)\nkcal: 342"
  71.             },
  72.             {
  73.                 "recipes_index": "6",
  74.                 "recipes_name": "Low-carb cauliflower hash browns",
  75.                 "recipe_image_url": "https://t.ly/zZ50Z",
  76.                 "recipe_description": "These rich, buttery, low-carb pancakes totally wow hash brown fans. They’re delicious by themselves or as a side dish. Try them with homemade mayonnaise or seasoned butter or sour cream. Mmmmm… Melt in your mouth goodness awaits!",
  77.                 "recipe_info_serving": "4",
  78.                 "recipe_info_prep_time": "10 M",
  79.                 "recipe_info_cook_time": "30 M",
  80.                 "recipe_info_ready_time": "40 M",
  81.                 "recipe_ingredients": "1 lb cauliflower\n3 eggs\n½ yellow onion, grated\n1 tsp salt\n2 pinches pepper\n4 oz. butter, for frying",
  82.                 "recipe_directions": "Rinse, trim and grate the cauliflower using a food processor or grater.\n\nAdd cauliflower to a large bowl. Add remaining ingredients and mix. Set aside for 5–10 minutes.\n\nMelt a generous amount of butter or oil on medium heat in a large skillet. The cooking process will go quicker if you plan to have room for 3–4 pancakes (about 3–4 inches each) at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others.\n\nPlace scoops of the grated cauliflower mixture in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter.\n\nFry for 4–5 minutes on each side. Adjust the heat to make sure they don’t burn. Remember — patience is a virtue — if you flip the pancakes too soon they may fall apart!",
  83.                 "recipe_info_nutrition": "Net carbs: 7 % (5 g)\nFiber: 3 g\nFat: 84 % (26 g)\nProtein: 10 % (7 g)\nkcal: 282"
  84.             },
  85.             {
  86.                 "recipes_index": "7",
  87.                 "recipes_name": "Keto deviled eggs",
  88.                 "recipe_image_url": "https://t.ly/rZ75X",
  89.                 "recipe_description": "These amazing keto bites are loaded with flavor and redefine elegance in a small package. They also feature our amazing (if we do say so ourselves) homemade mayonnaise. Serve these for any party or holiday, and be prepared for the rave reviews!",
  90.                 "recipe_info_serving": "4",
  91.                 "recipe_info_prep_time": "5 M",
  92.                 "recipe_info_cook_time": "10 M",
  93.                 "recipe_info_ready_time": "15 M",
  94.                 "recipe_ingredients": "4 eggs\n1 tsp tabasco\n¼ cup mayonnaise\n1 pinch herbal salt\n8 cooked and peeled shrimp or strips of smoked salmon\nfresh dill",
  95.                 "recipe_directions": "Start by boiling the eggs by placing them in a pot and covering them with water. Place the pot over medium heat and bring to a light boil.\n\nBoil for 8-10 minutes to make sure the eggs are hardboiled.\n\nRemove the eggs from the pot and place in an ice bath for a few minutes before peeling.\n\nSplit the eggs in half and scoop out the yolks.\n\nPlace the egg whites on a plate.\n\nMash the yolks with a fork and add tabasco, herbal salt and homemade mayonnaise.\n\nAdd the mixture, using two spoons, to the egg whites and top with a shrimp on each, or a piece of smoked salmon.Decorate with dill.",
  96.                 "recipe_info_nutrition": "Net carbs: 1 % (0.5 g)\nFiber: 0 g\nFat: 83 % (15 g)\nProtein: 16 % (7 g)\nkcal: 163"
  97.             },
  98.             {
  99.                 "recipes_index": "8",
  100.                 "recipes_name": "Keto breakfast tapas",
  101.                 "recipe_image_url": "https://t.ly/dZN56",
  102.                 "recipe_description": "If you’re looking for a simple AND luxurious crowd-pleaser, look no further! Go for the best quality cheeses, cold cuts, and veggies, and you will have a stunning keto spread in no time.",
  103.                 "recipe_info_serving": "4",
  104.                 "recipe_info_prep_time": "5 M",
  105.                 "recipe_info_cook_time": "0 M",
  106.                 "recipe_info_ready_time": "5 M",
  107.                 "recipe_ingredients": "4 oz. cheddar cheese\n8 oz. prosciutto\n8 oz. chorizo\n½ cup mayonnaise\n4 oz. cucumber\n2 oz. red bell peppers",
  108.                 "recipe_directions": "Cut the cold cuts, cheese and vegetables into sticks or cubes.\n\nArrange on a plate, serve and enjoy.",
  109.                 "recipe_info_nutrition": "Net carbs: 3 % (5 g)\nFiber: 1 g\nFat: 79 % (57 g)\nProtein: 18 % (30 g)\nkcal: 664"
  110.             },
  111.             {
  112.                 "recipes_index": "9",
  113.                 "recipes_name": "Caprese snack",
  114.                 "recipe_image_url": "https://t.ly/DVZz2",
  115.                 "recipe_description": "A plate is a blank canvas begging for sights and sounds. And this caprese fills the plate with scents, colors, and you provide the sound. “Hello, gorgeous!” Try it as a side for grilled meat, as a snack, or an appetizer.",
  116.                 "recipe_info_serving": "4",
  117.                 "recipe_info_prep_time": "5 M",
  118.                 "recipe_info_cook_time": "0 M",
  119.                 "recipe_info_ready_time": "5 M",
  120.                 "recipe_ingredients": "8 oz. cherry tomatoes\n8 oz. mozzarella, mini cheese balls\n2 tbsp green pesto\nsalt and pepper",
  121.                 "recipe_directions": "Cut the tomatoes and mozzarella balls in half. Add pesto and stir.\n\nSalt and pepper to taste.",
  122.                 "recipe_info_nutrition": "Net carbs: 6 % (3 g)\nFiber: 1 g\nFat: 69 % (17 g)\nProtein: 25 % (14 g)\nkcal: 218"
  123.             },
  124.             {
  125.                 "recipes_index": "10",
  126.                 "recipes_name": "Keto wraps with avocado and shrimp salad",
  127.                 "recipe_image_url": "https://t.ly/wZ59P",
  128.                 "recipe_description": "Egg wraps without flour are like super-thin omelets and you can fill them with anything. Here we made it keto with homemade mayo, avocado, shrimp and a little touch of chili and cilantro.",
  129.                 "recipe_info_serving": "4",
  130.                 "recipe_info_prep_time": "10 M",
  131.                 "recipe_info_cook_time": "10 M",
  132.                 "recipe_info_ready_time": "20 M",
  133.                 "recipe_ingredients": "Shrimp salad\n4 avocados\n2 tsp lime juice\n12 oz. shrimp, cooked and peeled\n1 apple\n2 celery stalks\n2 tsp sambal oelek or chili paste\n1 cup mayonnaise\n½ cup fresh cilantro or fresh parsley\n\nWraps\n8 eggs\n2 oz. butter\nsalt and pepper",
  134.                 "recipe_directions": "Wraps\nWhisk the eggs with a pinch of salt and pepper.\n\nBring out a medium-sized frying pan and let butter melt slowly over medium low heat.\n\nAdd half of the batter and cook until the wrap has firmed up. Flip if you want, but this is not really necessary. The wraps are not supposed to turn color, just get firm.\n\nRepeat with remaining batter.\n\nSalad\nSplit and scoop out the avocado. Dice the avocado into ½-inch cubes and place in a bowl, squeeze lime juice over them and stir.\n\nSlice the celery thinly and dice the apple or radishes finely. Add to the bowl with the avocado.\n\nAdd mayonnaise, sambal oelek and finely chopped cilantro.\n\nMix well and stir in the cooked shrimp carefully. Salt and pepper to taste.",
  135.                 "recipe_info_nutrition": "Net carbs: 4 % (10 g)\nFiber: 15 g\nFat: 84 % (91 g)\nProtein: 11 % (28 g)\nkcal: 1006"
  136.             },
  137.             {
  138.                 "recipes_index": "11",
  139.                 "recipes_name": "Low-carb tortilla pizza",
  140.                 "recipe_image_url": "https://t.ly/YgGw0",
  141.                 "recipe_description": "These mouthwatering mini-pizzas are as big on flavor as they are low in carbs. In just a few minutes you’ll be snacking on a gooey pizza loaded with all the lip-smacking stars of this Italian classic.",
  142.                 "recipe_info_serving": "4",
  143.                 "recipe_info_prep_time": "5 M",
  144.                 "recipe_info_cook_time": "15 M",
  145.                 "recipe_info_ready_time": "20 M",
  146.                 "recipe_ingredients": "Topping\n½ cup unsweetened tomato sauce\n8 oz. shredded cheese\n2 tsp dried basil or dried oregano\nsalt and pepper (optional)\n\nLow-carb tortillas\n2 eggs\n2 egg whites\n6 oz. cream cheese\n¼ tsp salt\n1 tsp ground psyllium husk powder\n1 tbsp coconut flour",
  147.                 "recipe_directions": "Tortillas\nPreheat the oven to 400°F (200°C).\n\nWhisk the eggs and egg whites fluffy and continue to whisk with a hand mixer, preferably for a few minutes. Add cream cheese and continue to whisk until the batter is smooth.\n\nMix salt, psyllium husk and coconut flour in a small bowl. Add the flour mix one spoon at a time into the batter and continue to whisk some more. Let the batter sit for a few minutes, or until the batter is thick like an American pancake batter. How fast the batter will swell depends on the brand of psyllium husk – some trial and error might be needed.\n\nBring out two baking sheets and place parchment paper on each. Using a spatula, spread the batter thinly (no more than ¼ inch thick) into 4–6 circles or 2 rectangles.\n\nBake on upper rack for about 5 minutes or more, until the tortilla turns a little brown around the edges. Carefully check the bottom side so that it doesn't burn.\n\nPizza\nTurn your oven up to 450°F (225°C).\n\nSpread 1-2 tablespoons of tomato paste, sauce or ajvar (roasted red pepper sauce) on each low-carb tortilla bread. Salt and pepper if needed.\n\nBake the mini pizzas in the oven until the cheese has melted.",
  148.                 "recipe_info_nutrition": "Net carbs: 5 % (5 g)\nFiber: 2 g\nFat: 74 % (34 g)\nProtein: 21 % (22 g)\nkcal: 411"
  149.             },
  150.             {
  151.                 "recipes_index": "12",
  152.                 "recipes_name": "Keto tuna salad with capers",
  153.                 "recipe_image_url": "https://t.ly/GMZEb",
  154.                 "recipe_description": "The only thing better than tuna salad is tuna salad with capers! The leeks and chili pepper add a crisp, zippy touch that's an unexpected treat. Try this yummy take on a classic and you’ll be hooked!",
  155.                 "recipe_info_serving": "4",
  156.                 "recipe_info_prep_time": "10 M",
  157.                 "recipe_info_cook_time": "0 M",
  158.                 "recipe_info_ready_time": "10 M",
  159.                 "recipe_ingredients": "4 oz. tuna in olive oil\n½ cup mayonnaise or vegan mayonnaise\n2 tbsp crème fraîche or cream cheese\n1 tbsp capers\n½ leek, finely chopped\n½ tsp chili flakes\nsalt and pepper",
  160.                 "recipe_directions": "Let the tuna drain.\n\nMix together all ingredients, season with salt and pepper or chili flakes. You're all set!\n\nServe with boiled eggs and LCHF sesame crispbread.",
  161.                 "recipe_info_nutrition": "Net carbs: 1 % (1 g)\nFiber: 0 g\nFat: 87 % (26 g)\nProtein: 12 % (8 g)\nkcal: 271"
  162.             },
  163.             {
  164.                 "recipes_index": "13",
  165.                 "recipes_name": "Keto mummy dogs",
  166.                 "recipe_image_url": "https://t.ly/zZ5rk",
  167.                 "recipe_description": "Succulent? Check. Savory? Check. A little scary? Check. Wrapping these dogs up in cheesy goodness makes dinner tasty and whimsical. Bonus: These bundles of frightening fun are keto too.",
  168.                 "recipe_info_serving": "4",
  169.                 "recipe_info_prep_time": "5 M",
  170.                 "recipe_info_cook_time": "45 M",
  171.                 "recipe_info_ready_time": "50 M",
  172.                 "recipe_ingredients": "½ cup almond flour\n4 tbsp coconut flour\n½ tsp salt\n1 tsp baking powder\n2½ oz. butter\n6 oz. shredded cheese\n1 egg\n1 lb sausages in links, or uncured hot dogs\n1 egg, for brushing the dough\n16 cloves, for the mummies eyes (optional)",
  173.                 "recipe_directions": "Preheat the oven to 350°F (175°C).\n\nMix almond flour, coconut flour and baking powder in a large bowl.\n\nMelt the butter and cheese in a pan on low heat. Stir thoroughly with a wooden spoon, for a smooth and flexible batter. After a few minutes, remove from heat.\n\nStir the egg into to the flour mixture, and then add the cheese mixture, combining all until it becomes a firm dough.\n\nFlatten into a rectangle, about 8×14 inches (20×35 cm).\n\nCut into 8 long strips, less than an inch wide (1.5–2 cm).\n\nWrap the dough strips around the hot dog and brush with a whisked egg.\n\nPlace on a baking sheet lined with parchment paper and bake for 15–20 minutes until the dough is golden brown. The hot dog will be done by then too.\n\nPush two cloves into each hot dog to make them look like eyes – but only for decoration. Don’t eat the cloves!",
  174.                 "recipe_info_nutrition": "Net carbs: 4 % (7 g)\nFiber: 4 g\nFat: 81 % (67 g)\nProtein: 15 % (29 g)\nkcal: 759"
  175.             },
  176.             {
  177.                 "recipes_index": "14",
  178.                 "recipes_name": "Creamy low-carb broccoli and leek soup",
  179.                 "recipe_image_url": "https://t.ly/863zN",
  180.                 "recipe_description": "This low-carb soup is the “little black dress” of meals. It can go anywhere and do anything. It can be a lunch or a dinner, an entrée or an appetizer. And it loves, loves, loves extra accoutrements, like these cheese chips!",
  181.                 "recipe_info_serving": "4",
  182.                 "recipe_info_prep_time": "5 M",
  183.                 "recipe_info_cook_time": "15 M",
  184.                 "recipe_info_ready_time": "20 M",
  185.                 "recipe_ingredients": "1 leek\n2⁄3 lb broccoli\n2 cups water\n1 vegetable bouillon cube\n7 oz. cream cheese\n1 cup heavy whipping cream\n½ tsp ground black pepper\n½ cup fresh basil\n1 garlic clove, pressed\n\nsalt\nCheese chips\n4½ oz. cheddar cheese or edam cheese\n½ tsp paprika powder",
  186.                 "recipe_directions": "Broccoli soup\nRinse the leek thoroughly and chop finely, both the green and the white parts. Cut off the core of the broccoli and slice thinly. Divide the rest of the broccoli into smaller florets, and reserve.\n\nPlace the leek and the sliced broccoli core in a pot and cover with water. Add bouillon cube. Season with salt, and bring to a boil for a few minutes on high heat until the broccoli stem is just easily pierced with a knife.\n\nAdd the broccoli florets. Lower the heat and simmer for a few minutes, until the broccoli is bright green and tender. Add cream cheese, cream, freshly ground pepper, basil and garlic.\n\nBlend with an immersion blender until desired consistency.\n\nIf the soup is too thick, thin it out with water. If you’d like it to have a slightly thicker consistency, add a touch of heavy cream.\n\nCheese chips\nFit a large, rimmed baking sheet with parchment paper. Grate the cheese, and place mounds by the tablespoon on the parchment. Leave 1 inch between the cheese mounds.\n\nTop each cheese mound with paprika.\n\nBake in oven at 400°F (200°C) until the cheese has melted, about 5-6 minutes. Enjoy with a soup or as a snack.",
  187.                 "recipe_info_nutrition": "Net carbs: 8 % (10 g)\nFiber: 3 g\nFat: 81 % (50 g)\nProtein: 11 % (15 g)\nkcal: 545"
  188.             },
  189.             {
  190.                 "recipes_index": "15",
  191.                 "recipes_name": "Keto tuna cheese melt",
  192.                 "recipe_image_url": "https://t.ly/613ml",
  193.                 "recipe_description": "Cheesy, creamy and silky, this tuna melt is elegant and satisfying. Serve with simple oopsie bread, and get ready to fall in love!",
  194.                 "recipe_info_serving": "4",
  195.                 "recipe_info_prep_time": "10 M",
  196.                 "recipe_info_cook_time": "45 M",
  197.                 "recipe_info_ready_time": "55 M",
  198.                 "recipe_ingredients": "Oopsie bread\n3 eggs\n4½ oz. cream cheese\n1 pinch salt\n½ tbsp ground psyllium husk powder\n½ tsp baking powder\n\nTuna mix\n1 cup mayonnaise or sour cream\n4 celery stalks\n2 oz. dill pickles, chopped\n8 oz. tuna in olive oil\n1 tsp lemon juice\n1 garlic clove, minced\nsalt and pepper, to taste\n\nTopping\n10 oz. shredded cheese\n¼ tsp cayenne pepper or paprika powder\n\nFor serving\n5 oz. leafy greens\nolive oil",
  199.                 "recipe_directions": "Oopsie bread\nPreheat the oven to 300°F (150°C).\n\nSeparate the egg yolks into one bowl and the egg whites into another.\n\nWhip egg whites together with salt until very stiff. You should be able to turn the bowl over without the egg whites moving.\n\nMix the egg yolks and the cream cheese well. Add the psyllium seed husk and baking powder.\n\nGently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.\n\nMake 2 oopsies per serving and place on a parchment-lined baking tray.\n\nBake in the middle of the oven for about 25 minutes – until they turn golden.\n\nTuna mix and serving\nPreheat the oven to 350°F (175°C).\n\nMix the salad ingredients well.\n\nPlace the bread slices on a baking sheet lined with parchment paper. Spread the tuna mix on the bread and sprinkle cheese on top.\n\nAdd some paprika powder or cayenne pepper.\n\nBake in oven until the cheese has turned a nice color, about 15 minutes. Serve the sandwich with some leafy greens drizzled with olive oil.",
  200.                 "recipe_info_nutrition": "Net carbs: 2 % (5 g)\nFiber: 3 g\nFat: 80 % (80 g)\nProtein: 18 % (40 g)\nkcal: 915"
  201.             },
  202.             {
  203.                 "recipes_index": "16",
  204.                 "recipes_name": "Keto stuffed mushrooms",
  205.                 "recipe_image_url": "https://t.ly/xZBNb",
  206.                 "recipe_description": "So simple and so versatile. Pile these rich and tasty little keto bites onto a platter for appetizers. Or let them play a supporting role to your favorite meat or fish entrée. However you do it, get ready for some hearty, earthy deliciousness.",
  207.                 "recipe_info_serving": "4",
  208.                 "recipe_info_prep_time": "20 M",
  209.                 "recipe_info_cook_time": "20 M",
  210.                 "recipe_info_ready_time": "40 M",
  211.                 "recipe_ingredients": "8 oz. bacon\n12 mushrooms\n2 tbsp butter\n7 oz. cream cheese\n3 tbsp fresh chives, finely chopped\n1 tsp paprika powder\nsalt and pepper",
  212.                 "recipe_directions": "Preheat the oven to 400°F (200°C).\n\nStart by frying the bacon until really crispy. Let cool and crush into crumbs. Save the bacon fat.\n\nRemove the mushroom stems and chop them finely. Sauté in the bacon fat, adding butter if needed.\n\nPlace the mushrooms in a greased baking dish.\n\nIn a bowl, mix the crumbled bacon with the fried, chopped mushroom stems and the remaining ingredients. Add some of the mix to each mushroom.\n\nBake for 20 minutes or until the mushrooms turn golden brown.",
  213.                 "recipe_info_nutrition": "Net carbs: 4 % (5 g)\nFiber: 1 g\nFat: 86 % (46 g)\nProtein: 10 % (12 g)\nkcal: 477"
  214.             },
  215.             {
  216.                 "recipes_index": "17",
  217.                 "recipes_name": "Cured salmon with scrambled eggs and chives",
  218.                 "recipe_image_url": "https://t.ly/xZBmY",
  219.                 "recipe_description": "Breakfast superstars shine in this light, simple meal. Perfectly seasoned scrambled eggs with a side of apple-cured salmon — a flavorful, nutritious breakfast made easy! Get out your whisk and partake ASAP!",
  220.                 "recipe_info_serving": "4",
  221.                 "recipe_info_prep_time": "2 M",
  222.                 "recipe_info_cook_time": "10 M",
  223.                 "recipe_info_ready_time": "12 M",
  224.                 "recipe_ingredients": "2 eggs\n2 tbsp butter\n¼ cup heavy whipping cream\n1 tbsp fresh chives, chopped\n2 oz. cured salmon\nsalt and pepper",
  225.                 "recipe_directions": "Whisk the eggs thoroughly. Melt the butter in a pan, and then stir in the eggs. Add the cream and heat carefully while stirring.\n\nLet the mixture simmer over low heat for a few minutes while stirring constantly to make the eggs creamy.\n\nSeason with chopped chives, salt, and freshly ground pepper. Serve with a few slices of cured salmon.",
  226.                 "recipe_info_nutrition": "Net carbs: 1 % (2 g)\nFiber: 0 g\nFat: 73 % (60 g)\nProtein: 26 % (48 g)\nkcal: 732"
  227.             },
  228.             {
  229.                 "recipes_index": "18",
  230.                 "recipes_name": "Shaved kohlrabi with smashed avocado, anchovies and soft-boiled eggs",
  231.                 "recipe_image_url": "https://t.ly/mZ7pr",
  232.                 "recipe_description": "This is some no-joke brain and body food! Keto superstars avocado, egg and anchovies meet the versatile kohlrabi in Seamus Mullen's seriously delicious appetizer that's filling enough be a meal on its own.",
  233.                 "recipe_info_serving": "4",
  234.                 "recipe_info_prep_time": "10 M",
  235.                 "recipe_info_cook_time": "10 M",
  236.                 "recipe_info_ready_time": "20 M",
  237.                 "recipe_ingredients": "1 avocado, pitted and peeled\n1 tbsp green chili peppers, preferably Serrano\n1 tbsp fresh ginger, grated and peeled\n¼ garlic clove, finely grated\n3 tbsp sprigs fresh cilantro, coarsely chopped\n1⁄3 oz. anchovies, fillets\n4 tbsp avocado oil, plus more for drizzling\n1½ limes, the juice\n2 kohlrabis, cut into paper-thin slices on a mandoline\n1 pinch coarse sea salt\n2 soft-boiled eggs, peeled and halved",
  238.                 "recipe_directions": "In a large bowl, combine the avocado, chiles, ginger, garlic, cilantro, anchovies, half of the avocado oil and half of the lime juice and mash together with a potato masher.\n\nIn another large bowl, toss the kohlrabi, the remaining lime juice, the remaining avocado oil and a pinch of salt. Arrange on a serving plate and top with the avocado mixture and the halved eggs.\n\nZest the remaining lime half on top, sprinkle with salt and drizzle with oil.",
  239.                 "recipe_info_nutrition": "Net carbs: 8 % (5 g)\nFiber: 7 g\nFat: 82 % (24 g)\nProtein: 9 % (6 g)\nkcal: 271"
  240.             },
  241.             {
  242.                 "recipes_index": "19",
  243.                 "recipes_name": "Keto Buffalo drumsticks with chili aioli",
  244.                 "recipe_image_url": "https://t.ly/rZ7lZ",
  245.                 "recipe_description": "Chicken drumsticks are delicious as a keto snack or main course. Goes great with a spicy garlic and chili aioli.",
  246.                 "recipe_info_serving": "4",
  247.                 "recipe_info_prep_time": "10 M",
  248.                 "recipe_info_cook_time": "40 M",
  249.                 "recipe_info_ready_time": "50 M",
  250.                 "recipe_ingredients": "Chili aioli\n1⁄3 cup mayonnaise\n1 tbsp smoked paprika powder or smoked chili powder\n1 garlic clove, minced\n2 lbs chicken drumsticks or chicken wings\n2 tbsp olive oil or coconut oil\n2 tbsp white wine vinegar\n1 tbsp tomato paste\n1 tsp salt\n1 tsp paprika powder\n1 tbsp tabasco\nbutter or olive oil, for greasing the baking dish",
  251.                 "recipe_directions": "Preheat the oven to 450° (220°C).\n\nPut the drumsticks in a plastic bag.\n\nMix the ingredients for the marinade in a small bowl and pour into the plastic bag. Shake the bag thoroughly and let marinate for 10 minutes in room temperature.\n\nCoat a baking dish with oil. Place the drumsticks in the baking dish and let bake for 30–40 minutes or until they are done and have turned a nice color.\n\nMix together mayonnaise, garlic and chili.",
  252.                 "recipe_info_nutrition": "Net carbs: 1 % (2 g)\nFiber: 1 g\nFat: 69 % (42 g)\nProtein: 30 % (42 g)\nkcal: 569"
  253.             },
  254.             {
  255.                 "recipes_index": "20",
  256.                 "recipes_name": "Mussel chowder",
  257.                 "recipe_image_url": "https://t.ly/Jg3BB",
  258.                 "recipe_description": "Do you love flavorful and creamy soups? Do you love mussels? O.M.G., you’re going to LOVE this low-carb soup. It’s irresistible!",
  259.                 "recipe_info_serving": "4",
  260.                 "recipe_info_prep_time": "5 M",
  261.                 "recipe_info_cook_time": "20 M",
  262.                 "recipe_info_ready_time": "25 M",
  263.                 "recipe_ingredients": "2 tbsp butter\n5 oz. bacon or pancetta\n2 garlic cloves, finely chopped\n1 yellow onion, finely chopped\n8 oz. celery root, diced\n1 cup water\n1 tbsp white wine vinegar\n2 cups heavy whipping cream\n1 tbsp fresh thyme, finely chopped\n1 bay leaf\n1 fish bouillon cube\n8 oz. canned mussels\nsalt and pepper\nfresh thyme, for topping (optional)",
  264.                 "recipe_directions": "Peel and finely chop garlic and onion. Peel and dice the root celery.\n\nFry panchetta or bacon in butter until it's really crispy. Remove the bacon from the pan, but leave the fat.\n\nSauté the vegetables in the same pan for a few minutes until golden. Add thyme and bay leaf.\n\nAdd water, bouillon, heavy cream, vinegar and the mussel juice (optional). Bring to a boil, lower the heat and let simmer for 10 minutes.\n\nPepper and salt to taste. Add the mussels and let simmer for a few minutes.\n\nServe with finely chopped thyme/parsley and the fried bacon.",
  265.                 "recipe_info_nutrition": "Net carbs: 7 % (12 g)\nFiber: 2 g\nFat: 82 % (64 g)\nProtein: 10 % (18 g)\nkcal: 698"
  266.             },
  267.             {
  268.                 "recipes_index": "21",
  269.                 "recipes_name": "Keto cauliflower soup with crispy pancetta",
  270.                 "recipe_image_url": "https://t.ly/Vg316",
  271.                 "recipe_description": "No time? No problem. This soup proves that keto food can be just as quick and easy as it is deeply satisfying. A silky, creamy soup topped with the salty crunch of fried pancetta, cauliflower and nuts. Who knew fast food could be so luxurious?",
  272.                 "recipe_info_serving": "6",
  273.                 "recipe_info_prep_time": "5 M",
  274.                 "recipe_info_cook_time": "15 M",
  275.                 "recipe_info_ready_time": "20 M",
  276.                 "recipe_ingredients": "4 cups chicken broth or vegetable stock\n1 lb cauliflower\n1 tbsp butter, for frying\n7 oz. cream cheese\n1 tbsp Dijon mustard\n4 oz. butter\nsalt and pepper\n7 oz. pancetta or bacon, diced\n1 tsp paprika powder or smoked chili powder\n3 oz. pecans",
  277.                 "recipe_directions": "Trim the cauliflower and cut into smaller florets. The smaller you cut them, the quicker the soup will be ready.Save a handful of fresh cauliflower and chop into tiny 1/4 inch bits.\n\nSauté the finely chopped cauliflower (from step 2) and pancetta or bacon in butter until crispy. Add nuts and paprika powder towards the end. Set aside the mixture for serving.\n\nMeanwhile, boil the cauliflower florets in the stock until soft. Add cream cheese, mustard and butter.\n\nMix the soup, using an immersion blender, to desired consistency. The longer you blend, the creamier the soup. Salt and pepper to taste.\n\nServe the soup in bowls, and top with the fried pancetta mixture.",
  278.                 "recipe_info_nutrition": "Net carbs: 4 % (6 g)\nFiber: 3 g\nFat: 88 % (53 g)\nProtein: 8 % (10 g)\nkcal: 534"
  279.             },
  280.             {
  281.                 "recipes_index": "22",
  282.                 "recipes_name": "Prosciutto-wrapped salmon skewers",
  283.                 "recipe_image_url": "https://t.ly/dZNG1",
  284.                 "recipe_description": "Less is more! Salmon, fresh basil and prosciutto. You don’t need anything else in these flavor-dense skewers for the buffet.",
  285.                 "recipe_info_serving": "4",
  286.                 "recipe_info_prep_time": "10 m",
  287.                 "recipe_info_cook_time": "15 m",
  288.                 "recipe_info_ready_time": "25 m",
  289.                 "recipe_ingredients": "Salmon skewers\n¼ cup fresh basil, finely chopped\n1 lb salmon, frozen in pieces\n1 pinch ground black pepper\n3½ oz. prosciutto, in slices\n1 tbsp olive oil\n8 wooden skewers\n\nServing\n1 cup mayonnaise",
  290.                 "recipe_directions": "Soak the skewers.\n\nChop the basil finely with a sharp knife.\n\nCut the almost thawed lax-filet pieces length-wise and mount on the skewers.\n\nRoll the skewers in the chopped basil and pepper.\n\nSlice the prosciutto into thin strips and wrap around the salmon.\n\nCover in olive oil and fry in a pan, oven or on the grill.\n\nServe with the mayonnaise or a hearty salad and a rich aioli.",
  291.                 "recipe_info_nutrition": "Net carbs: 1 % (1 g)\nFiber: 0 g\nFat: 83 % (62 g)\nProtein: 17 % (28 g)\nkcal: 680"
  292.             },
  293.             {
  294.                 "recipes_index": "23",
  295.                 "recipes_name": "Keto quesadillas",
  296.                 "recipe_image_url": "https://t.ly/pZ7Wk",
  297.                 "recipe_description": "Cook up this quick and easy deliciousness ASAP. Decadent. Cheesy. And officially keto! Tasty and pretty enough to make you look like a celebrity chef. Serve them up as is or decked-out with sour cream, guacamole, and salsa.",
  298.                 "recipe_info_serving": "3",
  299.                 "recipe_info_prep_time": "15 m",
  300.                 "recipe_info_cook_time": "15 m",
  301.                 "recipe_info_ready_time": "30 m",
  302.                 "recipe_ingredients": "Low-carb tortillas\n2 eggs\n2 egg whites\n6 oz. cream cheese\n½ tsp salt\n1½ tsp ground psyllium husk powder\n1 tbsp coconut flour\n\nFilling\n1 tbsp olive oil or butter, for frying\n5 oz. Mexican cheese or any hard cheese of your liking\n1 oz. baby spinach",
  303.                 "recipe_directions": "Tortillas\nPreheat the oven to 400°F (200°C).\n\nUsing an electric mixer, beat eggs and egg whites together until fluffy. Add cream cheese and continue to beat until the batter is smooth.\n\nIn a bowl, combine salt, psyllium husk and coconut flour. Mix well.\n\nAdd the flour mixture into the batter while beating. When combined, let the batter sit for a few minutes. It should be thick like pancake batter. Your brand of psyllium husk powder affects this step — be patient… If it does not thicken enough, add some more.\n\nPlace parchment paper on a baking sheet. Use a spatula to spread the batter over the parchment paper into a big rectangle. If you want round tortillas you can fry them in a frying pan like pancakes.\n\nBake on the upper rack for about 5–10 minutes, until the tortilla turns brown around the edges. Keep your eye on the oven — don’t let these tasty creations burn on the bottom!\n\nCut the big tortilla into smaller pieces (6 pieces per baking sheet).\n\nQuesadillas\nHeat oil or butter in a small, non-stick skillet over medium heat.\n\nPut a tortilla in the frying pan and sprinkle with cheese, spinach and with some more cheese. Top with another tortilla.\n\nFry each quesadilla for about a minute on each side. You’ll know it’s done when the cheese melts.",
  304.                 "recipe_info_nutrition": "Net carbs: 4 % (5 g)\nFiber: 3 g\nFat: 78 % (41 g)\nProtein: 18 % (21 g)\nkcal: 474"
  305.             },
  306.             {
  307.                 "recipes_index": "24",
  308.                 "recipes_name": "Keto pierogis filled with bacon and mushroom",
  309.                 "recipe_image_url": "https://t.ly/023VJ",
  310.                 "recipe_description": "Homemade pierogis or hot pockets are a real treat. Here with lots of delicious mushrooms, bacon, spinach and cheese but you can fill them with just about anything you like.",
  311.                 "recipe_info_serving": "4",
  312.                 "recipe_info_prep_time": "15 m",
  313.                 "recipe_info_cook_time": "20 m",
  314.                 "recipe_info_ready_time": "35 m",
  315.                 "recipe_ingredients": "Filling\n2 tbsp butter\n2 garlic cloves, finely chopped\n1 shallot, finely chopped\n3 oz. mushrooms\n5 oz. bacon\n2 oz. fresh spinach\n2 oz. parmesan cheese, grated\n5 oz. cream cheese\n½ tsp salt\n¼ tsp pepper\n\nPierogi dough\n½ cup almond flour\n¼ cup coconut flour\n½ tsp salt\n1 tsp baking powder\n6 oz. shredded cheese\n3 oz. butter\n1 egg\n1 beaten egg, for brushing the top of the pierogi",
  316.                 "recipe_directions": "Start with the filling. Sauté shallot, garlic, bacon, mushrooms and spinach in butter until they have turned a nice color. Salt and pepper.\n\nLower the heat and add cream cheese and parmesan cheese. Stir and let simmer for another minute. Set aside and let cool.\n\nPreheat the oven to 350°F (175°C). Mix all dry ingredients in a bowl.\n\nMelt the butter and cheese together in a pan on low heat. Stir thoroughly for a smooth batter. Remove from the heat.\n\nCrack the egg into the mixture and keep stiring. Add the dry ingredients and mix into a firm dough.\n\nDivide the dough into four balls and use a rolling pin to flatten them into four round pieces, about ⅕ inch (½ cm) thin and 7 inches (18 cm) in diameter.\n\nApply a generous amount of filling on each piece of dough, but only on one half of each piece.\n\nFold and seal the edges with a fork or your fingers.\n\nBrush with a beaten egg and bake for 20 minutes until the pierogis turn golden. Serve with a salad and dressing.",
  317.                 "recipe_info_nutrition": "Net carbs: 4 % (8 g)\nFiber: 5 g\nFat: 82 % (79 g)\nProtein: 15 % (32 g)\nkcal: 873"
  318.             },
  319.             {
  320.                 "recipes_index": "25",
  321.                 "recipes_name": "Spicy keto deviled eggs",
  322.                 "recipe_image_url": "https://t.ly/Rg3A5",
  323.                 "recipe_description": "Delicious spicy deviled eggs with heat and flavor from the curry paste. A perfect keto snack or appetizer for any holiday.",
  324.                 "recipe_info_serving": "6",
  325.                 "recipe_info_prep_time": "10 m",
  326.                 "recipe_info_cook_time": "10 m",
  327.                 "recipe_info_ready_time": "20 m",
  328.                 "recipe_ingredients": "6 eggs\n1 tbsp red curry paste\n½ cup mayonnaise\n¼ tsp salt\n½ tbsp poppy seeds",
  329.                 "recipe_directions": "Place the eggs in cold water in a pan, just enough water to cover the eggs. Bring to a boil without a lid.\n\nLet the eggs simmer for about eight minutes. Cool quickly in ice-cold water.\n\nRemove the egg shells. Cut off both ends and split the egg in half. Scoop out the egg yolk and place in a small bowl.\n\nPlace the egg whites on a plate and let sit in the refrigerator.\n\nMix curry paste, mayonnaise and egg yolks into a smooth batter. Salt to taste.\n\nBring out the egg whites from the refrigerator and apply the batter.\n\nSprinkle the seeds on top and serve.",
  330.                 "recipe_info_nutrition": "Net carbs: 2 % (1 g)\nFiber: 0 g\nFat: 86 % (19 g)\nProtein: 12 % (6 g)\nkcal: 200"
  331.             },
  332.             {
  333.                 "recipes_index": "26",
  334.                 "recipes_name": "Creamy keto shrimp tacos",
  335.                 "recipe_image_url": "https://t.ly/zZNxw",
  336.                 "recipe_description": "Why should taco fillings have all the fun? In this recipe, the cheesy taco shells share the starring role with shrimp in a luscious cream sauce.",
  337.                 "recipe_info_serving": "4",
  338.                 "recipe_info_prep_time": "15 m",
  339.                 "recipe_info_cook_time": "25 m",
  340.                 "recipe_info_ready_time": "40 m",
  341.                 "recipe_ingredients": "Taco shells\n8 oz. shredded cheese\n½ tsp ground cumin\n\nCreamy shrimp filling\n2⁄3 lb peeled shrimp\n2 tbsp coconut oil\n2 garlic cloves, finely chopped\n1 red chili pepper, deseeded and finely chopped\n1 cup mayonnaise\n½ lime, the juice\n4 tbsp fresh cilantro, chopped\n1 avocado, diced\n1 tomato, finely chopped\nsalt and pepper",
  342.                 "recipe_directions": "Taco shells\nPreheat the oven to 400°F (200°C). Mix cheese and cumin. Form six or eight piles on a baking sheet lined with parchment paper. Leave plenty of room in between piles, or the cheese might melt together.\n\nBake in the oven for 10–15 minutes or until the cheese is bubbling with golden brown patches – burned cheese doesn’t taste good. Let cool for 30 seconds.\n\nPlace a rack over the sink.\n\nCarefully, place the cheese rounds on the rack.\n\nLet cool and serve with a filling of your choice.\n\nCreamy shrimp filling\nSauté the shrimp in a hot pan with coconut oil, garlic and chili until the shrimp have turned a nice pink color.\n\nSalt to taste. Set aside and let cool.\n\nMix all other ingredients and add fried shrimp. Mix well and add to the taco shells.\n\nSalt and pepper to taste. Serve immediately!",
  343.                 "recipe_info_nutrition": "Net carbs: 3 % (6 g)\nFiber: 4 g\nFat: 84 % (73 g)\nProtein: 13 % (26 g)\nkcal: 791"
  344.             },
  345.             {
  346.                 "recipes_index": "27",
  347.                 "recipes_name": "Baked cheese",
  348.                 "recipe_image_url": "https://t.ly/wZ1Ok",
  349.                 "recipe_description": "This low-carb baked cheese is salty, tangy and flavorful. Baked white cheese is delicious with oil and bell peppers. A perfect appetizer or snack before dinner.",
  350.                 "recipe_info_serving": "4",
  351.                 "recipe_info_prep_time": "10 m",
  352.                 "recipe_info_cook_time": "20 m",
  353.                 "recipe_info_ready_time": "30 m",
  354.                 "recipe_ingredients": "8 oz. feta cheese or halloumi cheese or queso blanco or queso fresco\n2 tbsp olive oil\n1 pinch chili flakes\n¼ red bell pepper, thinly sliced\n¼ red onion, thinly sliced\nherbal salt",
  355.                 "recipe_directions": "Preheat the oven to 400°F (200°C). Place a thick piece of cheese in a small baking dish.\n\nPlace the onion and bell peppers on top. Add spices and oil.\n\nBake in the oven for 20 minutes until both cheese and vegetables have gotten a little color.\n\nLet cool a little (cheese contains a lot of water and gets very hot) and serve.",
  356.                 "recipe_info_nutrition": "Net carbs: 6 % (3 g)\nFiber: 0 g\nFat: 79 % (19 g)\nProtein: 15 % (8 g)\nkcal: 218"
  357.             },
  358.             {
  359.                 "recipes_index": "28",
  360.                 "recipes_name": "Pancakes with savory cream-cheese topping",
  361.                 "recipe_image_url": "https://t.ly/pZymr",
  362.                 "recipe_description": "Let’s talk about little pancakes with massively large flavor. These low-carb stunners are full of cheese and pesto-ey goodness. What more could you want?",
  363.                 "recipe_info_serving": "4",
  364.                 "recipe_info_prep_time": "15 m",
  365.                 "recipe_info_cook_time": "20 m",
  366.                 "recipe_info_ready_time": "35 m",
  367.                 "recipe_ingredients": "Topping\n8 oz. cream cheese or ricotta cheese\n2 tbsp green pesto or red pesto\n2 tbsp olive oil\n½ red onion, thinly sliced\nsea salt\nground black pepper\n\nPancakes\n5 eggs\n9 oz. cottage cheese\n1 pinch salt\n1 tbsp ground psyllium husk powder\nbutter or coconut oil, for frying",
  368.                 "recipe_directions": "Mix cream cheese, 1 tablespoon olive oil and pesto. Set aside.\n\nMix eggs, cottage cheese, salt and psyllium husk powder with a hand blender into a smooth batter. Let sit for 10 minutes.\n\nHeat a couple of tablespoons butter or olive oil in a large frying pan on medium heat. Put a few dollops of the cottage cheese batter, maximum 2–3 inches in diameter, in the pan and fry the pancakes for a few minutes on each side.\n\nServe with a generous amount of cream cheese mixture and a few red onion slices. Top with sea salt and freshly ground black pepper. Drizzle the remaining olive oil on top.",
  369.                 "recipe_info_nutrition": "Net carbs: 6 % (7 g)\nFiber: 2 g\nFat: 77 % (38 g)\nProtein: 16 % (18 g)\nkcal: 449"
  370.             },
  371.             {
  372.                 "recipes_index": "29",
  373.                 "recipes_name": "Stuffed mini bell peppers",
  374.                 "recipe_image_url": "https://t.ly/Wg5MX",
  375.                 "recipe_description": "Delicious bite-sized snacks that will be ready in a few minutes. Everyone – kids and adults alike – will love them! Spicy cream cheese and sweet bell peppers in a wonderful combination.",
  376.                 "recipe_info_serving": "4",
  377.                 "recipe_info_prep_time": "15 m",
  378.                 "recipe_info_cook_time": "0 m",
  379.                 "recipe_info_ready_time": "15 m",
  380.                 "recipe_ingredients": "8 mini bell peppers\n8 oz. cream cheese\n1 oz. air-dried chorizo, thinly sliced\n½ tbsp mild chipotle paste\n2 tbsp olive oil\n1 tbsp fresh thyme or fresh cilantro",
  381.                 "recipe_directions": "Split the bell peppers lengthwise and remove the core.\n\nChop the sausage and herbs finely.\n\nMix cheese, spices and oil in a small bowl. Add sausage and herbs, and stir together.\n\nSpread out the cheese cream into the bell peppers and serve as a snack or appetizer.",
  382.                 "recipe_info_nutrition": "Net carbs: 11 % (9 g)\nFiber: 3 g\nFat: 81 % (30 g)\nProtein: 8 % (7 g)\nkcal: 340"
  383.             },
  384.             {
  385.                 "recipes_index": "30",
  386.                 "recipes_name": "Keto chicken liver paté with thyme butter",
  387.                 "recipe_image_url": "https://t.ly/5e2Ed",
  388.                 "recipe_description": "This gorgeous keto appetizer looks far more advanced than it really is and the ingredients are very affordable. Serve with pickled onions as an amazing appetizer for holiday festivities.",
  389.                 "recipe_info_serving": "10",
  390.                 "recipe_info_prep_time": "15 m",
  391.                 "recipe_info_cook_time": "15 m",
  392.                 "recipe_info_ready_time": "30 m",
  393.                 "recipe_ingredients": "Chicken liver paté\n1 red onion\n1 garlic clove\n8 oz. butter\n2 tbsp brandy or port wine or other type of liquor that you like (optional)\n1 tbsp tomato paste\n1 lb chicken livers\n\nThyme butter\n4 oz. butter\n1 tbsp dried thyme\n1 tsp ground black pepper",
  394.                 "recipe_directions": "Chop onion and garlic finely and fry soft in a couple of tablespoons of butter on medium high heat. Remove from the pan.\n\nIncrease the heat and add a couple of more tablespoons butter to the same pan. Fry the liver so that it gets fried on all sides. Add liquor. Salt and pepper.\n\nLower the heat and reduce the juices. Let cool for a couple of minutes.\n\nPlace the fried onion, garlic and liver in a food processor or a blender and mix into a smooth batter together with the rest of the butter and tomato paste. Spread out in a small baking dish, about 7 x 8 inches (18 x 20 cm).\n\nAdd four ounces of butter for the topping to a small pan and melt carefully on medium heat. Let the white milk protein sink to the bottom and carefully pour the cleared butter into a small bowl.\n\nStir in thyme and pepper. Pour the melted butter over the paté batter and let cool in the refrigerator.\n\nServe on seed crackers or thin slices of low-carb bread with pickled red onions or cucumbers.",
  395.                 "recipe_info_nutrition": "Net carbs: 2 % (2 g)\nFiber: 0 g\nFat: 87 % (30 g)\nProtein: 11 % (8 g)\nkcal: 305"
  396.             },
  397.             {
  398.                 "recipes_index": "31",
  399.                 "recipes_name": "Goat cheese salad with balsamico butter",
  400.                 "recipe_image_url": "https://t.ly/EKX50",
  401.                 "recipe_description": "A luxurious and filling vegetarian salad with gratinated goat cheese topped with toasted pumpkin seeds and balsamico butter. This recipe is so simple that it almost prepares itself!",
  402.                 "recipe_info_serving": "2",
  403.                 "recipe_info_prep_time": "5 m",
  404.                 "recipe_info_cook_time": "10 m",
  405.                 "recipe_info_ready_time": "15 m",
  406.                 "recipe_ingredients": "10 oz. goat cheese\n¼ cup pumpkin seeds\n2 oz. butter\n1 tbsp balsamic vinegar\n3 oz. baby spinach",
  407.                 "recipe_directions": "Preheat the oven to 400°F (200°C).\n\nPut slices of goat cheese in a greased baking dish and bake in the oven for 10 minutes.\n\nWhile the goat cheese is in the oven, toast pumpkin seeds in a dry frying pan over fairly high temperature until they get some color and start to pop.\n\nLower the heat, add butter and let simmer until it turns a golden brown color and a pleasant nutty scent. Add balsamic vinegar and let boil for a few more minutes. Turn off the heat.\n\nSpread out baby spinach on a plate. Place the cheese on top and add the balsamico butter.",
  408.                 "recipe_info_nutrition": "Net carbs: 1 % (3 g)\nFiber: 2 g\nFat: 80 % (73 g)\nProtein: 18 % (37 g)\nkcal: 824"
  409.             },
  410.             {
  411.                 "recipes_index": "32",
  412.                 "recipes_name": "Bacon-wrapped halloumi cheese",
  413.                 "recipe_image_url": "https://t.ly/JgX0y",
  414.                 "recipe_description": "Salty cheese wrapped in salty bacon? Sign us up for that! Serve these little keto nuggets of deliciousness on a bed of dark greens and some vegetables, and call it the best salad you’ve ever had.",
  415.                 "recipe_info_serving": "2",
  416.                 "recipe_info_prep_time": "10 m",
  417.                 "recipe_info_cook_time": "10 m",
  418.                 "recipe_info_ready_time": "20 m",
  419.                 "recipe_ingredients": "8 oz. halloumi cheese\n6 oz. bacon, in slices",
  420.                 "recipe_directions": "Preheat the oven to 450°F (225°C).\n\nCut cheese into 8–10 pieces.\n\nWrap a piece of bacon around each piece of cheese.\n\nPlace on a baking sheet and bake in oven until golden brown for 10–15 minutes, flipping halfway through.",
  421.                 "recipe_info_nutrition": "Net carbs: 2 % (4 g)\nFiber: 0 g\nFat: 79 % (61 g)\nProtein: 19 % (34 g)\nkcal: 705"
  422.             },
  423.             {
  424.                 "recipes_index": "33",
  425.                 "recipes_name": "Low-carb eggplant towers",
  426.                 "recipe_image_url": "https://t.ly/eZpzR",
  427.                 "recipe_description": "These colorful eggplant towers are low in carbs, but high on flavor. This delicious starter or side dish requires minimal preparation: just slice and stack the ingredients for an impressive presentation with all the wonderful flavors of the Mediterranean.",
  428.                 "recipe_info_serving": "4",
  429.                 "recipe_info_prep_time": "20 m",
  430.                 "recipe_info_cook_time": "20 m",
  431.                 "recipe_info_ready_time": "40 m",
  432.                 "recipe_ingredients": "8 oz. fresh basil\n½ cup extra virgin olive oil\n1½ tbsp balsamic vinegar (optional)\n1 garlic clove\n½ tsp salt\nground black pepper to taste\n\nEggplant towers\n1 eggplant (about 17 oz/500 g each)\n9 oz. fresh mozzarella cheese log\n2 tomatoes (about 5 oz/140 g each)\n2 tbsp olive oil\n\nTo serve\n5 oz. fresh basil\n4 oz. cherry tomatoes",
  433.                 "recipe_directions": "Basil dressing\nFor the basil dressing, put the basil, garlic, salt and olive oil in a food processor and blend until smooth.\n\nEggplant towers\nCut the eggplant, mozzarella and tomato into ½ (1 cm) slices.\n\nHeat the olive oil in a frying pan over medium heat, and fry the eggplant until golden.\n\nTo assemble the dish, place an eggplant slice in the center of each plate, then add a slice of mozzarella followed by a tomato slice.\n\nAdd a spoonful of the basil dressing.\n\nContinue the process on individual plates until all the ingredients have been used, about 6 slices per tower.\n\nFinish off your creations by drizzling some more basil dressing over top and scattering some cherry tomato halves around the plate.",
  434.                 "recipe_info_nutrition": "Net carbs: 6 % (9 g)\nFiber: 6 g\nFat: 80 % (49 g)\nProtein: 14 % (19 g)\nkcal: 558"
  435.             },
  436.             {
  437.                 "recipes_index": "34",
  438.                 "recipes_name": "Keto cheddar cheese and bacon balls",
  439.                 "recipe_image_url": "https://t.ly/bg2z7",
  440.                 "recipe_description": "These cheese and bacon balls aren’t just fantastic, they’re ketotastic! They’re loaded with smoky bacon and sharp cheddar cheese. Can you imagine the look on your guests faces when you put these on the holiday table? Oh, yes. You want these.",
  441.                 "recipe_info_serving": "8",
  442.                 "recipe_info_prep_time": "20 M",
  443.                 "recipe_info_cook_time": "-",
  444.                 "recipe_info_ready_time": "20 M",
  445.                 "recipe_ingredients": "5 oz. bacon\n1 tbsp butter\n5 oz. cream cheese\n5 oz. cheddar cheese\n2 oz. butter, at room temperature\n½ tsp pepper (optional)\n½ tsp chili flakes (optional)",
  446.                 "recipe_directions": "Fry the bacon in butter until golden brown. Remove from the pan, and let cool completely on paper towels.\n\nCrumble or chop the bacon into small pieces and place in a medium-sized bowl.\n\nIn a bigger bowl, mix the grease left over from frying the bacon with all the remaining ingredients by hand, or with an electric handmixer.\n\nPlace the big bowl in the fridge for 15 minutes to set.\n\nMake 24 walnut-sized balls, using two spoons. Roll them in the crumbled bacon and serve.",
  447.                 "recipe_info_nutrition": "Net carbs: 3 % (2 g)\nFiber: 0 g\nFat: 86 % (26 g)\nProtein: 11 % (8 g)\nkcal: 274"
  448.             },
  449.             {
  450.                 "recipes_index": "35",
  451.                 "recipes_name": "Keto bread twists",
  452.                 "recipe_image_url": "https://t.ly/nZdbB",
  453.                 "recipe_description": "These decadent, cheesy twists are full of yummy pesto flavor. Mozzarella meets bright herbs with the satisfying, golden bread-like crust. Bite into these for a quick keto snack or a perfect side dish with dinner. Or serve up as a platter of keto appetizers at your next cocktail party.",
  454.                 "recipe_info_serving": "10",
  455.                 "recipe_info_prep_time": "25 M",
  456.                 "recipe_info_cook_time": "15 M",
  457.                 "recipe_info_ready_time": "40 M",
  458.                 "recipe_ingredients": "½ cup almond flour\n¼ cup coconut flour\n½ tsp salt\n1 tsp baking powder\n1 egg, beaten\n2 oz. butter\n6½ oz. shredded cheese, preferably mozzarella\n¼ cup green pesto\n1 egg, beaten, for brushing the top",
  459.                 "recipe_directions": "Preheat the oven to 350°F (175°C).\n\nMix all dry ingredients in a bowl. Add the egg and combine.\n\nMelt the butter and the cheese together in a pot on low heat. Stir until the batter is smooth.\n\nSlowly add the butter-cheese batter to the dry mixture bowl and mix together into a firm dough.\n\nPlace the dough on parchment paper at is the size of a rectangular cookie sheet. Use a rolling pin and make a rectangle, about 1/5-inch (5 mm) thick.\n\nSpread pesto on top and cut into 1-inch (2.5 cm) strips. Twist them and place on a baking sheet lined with parchment paper. Brush twists with the whisked egg.\n\nBake in the oven for 15–20 minutes until they’re golden brown.",
  460.                 "recipe_info_nutrition": "Net carbs: 3 % (1 g)\nFiber: 2 g\nFat: 81 % (17 g)\nProtein: 16 % (8 g)\nkcal: 194"
  461.             },
  462.             {
  463.                 "recipes_index": "36",
  464.                 "recipes_name": "Artichokes with whipped lemon butter",
  465.                 "recipe_image_url": "https://t.ly/xZRYK",
  466.                 "recipe_description": "Fresh artichokes are the perfect spring vegetable — we LOVE them every way... especially the hearts! But this recipe is the ultimate keeper. Melty, lemony, buttery goodness on every artichoke leaf.",
  467.                 "recipe_info_serving": "4",
  468.                 "recipe_info_prep_time": "15 m",
  469.                 "recipe_info_cook_time": "30 m",
  470.                 "recipe_info_ready_time": "45 m",
  471.                 "recipe_ingredients": "Whipped lemon butter\n7 oz. butter\n½ lemon, juice and zest\nsea salt and pepper\n2 fresh artichokes\n½ lemon\n1 tbsp salt",
  472.                 "recipe_directions": "Cut away the thorny part of the artichoke petals and remove the stem. If the artichoke is big, you can cut it in half with a sharp knife for faster cooking.\n\nBoil in salted water with half a lemon until fork tender, about 30–40 minutes.\n\nWhile the artichoke is cooking, melt ¼ of the butter, in a saucepan or in the microwave, and cut the rest into cubes. Pour the melted butter while it’s still hot, into a bowl and add the butter cubes a few at the time while beating with a hand mixer.\n\nBeat until the butter is fluffy.\n\nMix in lemon zest and juice and beat some more.\n\nSeason with salt and pepper to taste. Add additional lemon if desired.\n\nServe the artichokes hot. Start from the outside and remove the petals and dip in the lemon butter. Eat the soft, lower part and discard the rest.\n\nWhen all the petals are gone, cut away the hairy choke. What’s left now is the heart and this is considered a real delicacy.",
  473.                 "recipe_info_nutrition": "Net carbs: 4 % (4 g)\nFiber: 4 g\nFat: 93 % (41 g)\nProtein: 3 % (3 g)\nkcal: 393"
  474.             },
  475.             {
  476.                 "recipes_index": "37",
  477.                 "recipes_name": "Keto smoked salmon appetizer",
  478.                 "recipe_image_url": "https://t.ly/Wg5Zm",
  479.                 "recipe_description": "Creamy with hint of smoky, fresh goodness, this salmon appetizer is the perfect start to a date night, a cocktail party, or just a Monday night. Delicious, plus keto, plus surprisingly simple to pull together – that all adds up to irresistible.",
  480.                 "recipe_info_serving": "6",
  481.                 "recipe_info_prep_time": "20 m",
  482.                 "recipe_info_cook_time": "-",
  483.                 "recipe_info_ready_time": "20 m",
  484.                 "recipe_ingredients": "7 oz. smoked salmon\n8 oz. cream cheese\n51⁄3 tbsp mayonnaise\n4 tbsp chopped fresh dill or fresh chives\n½ lemon, the zest\n¼ tsp ground black pepper\n2 oz. lettuce for serving",
  485.                 "recipe_directions": "Cut the salmon into small, uniform pieces.\n\nCombine all ingredients in a large bowl, and let sit for 15 minutes to let the flavors to develop. Serve on a small lettuce leaf.",
  486.                 "recipe_info_nutrition": "Net carbs: 4 % (3 g)\nFiber: 0 g\nFat: 82 % (23 g)\nProtein: 14 % (9 g)\nkcal: 255"
  487.             },
  488.             {
  489.                 "recipes_index": "38",
  490.                 "recipes_name": "Mini pizzas",
  491.                 "recipe_image_url": "https://t.ly/Pg5XX",
  492.                 "recipe_description": "Oh, wow. We LOVE these charming little pizzas. Mix and match the ingredients to make them vibrantly hued green, devilishly vibrant red, or bright white. They’re swoontastic!",
  493.                 "recipe_info_serving": "4",
  494.                 "recipe_info_prep_time": "10 m",
  495.                 "recipe_info_cook_time": "15 m",
  496.                 "recipe_info_ready_time": "25 m",
  497.                 "recipe_ingredients": "Crust\n3 eggs\n5 tbsp mayonnaise\n3 tbsp coconut flour\n1 tsp baking powder\n½ tsp salt\n½ tsp onion powder\n1 tbsp olive oil\n\nToppings\n8 tbsp tomato paste or green pesto or cream cheese\n1 tsp sea salt\n¼ tsp ground black pepper\n8 oz. shredded mozzarella cheese\n2 oz. grated parmesan cheese\n1 tbsp olive oil\n12 olives or shrimp or cherry tomatoes or air-dried chorizo",
  498.                 "recipe_directions": "Whisk together eggs and mayonnaise in a bowl. Mix dry ingredients separately and fold in the eggs. Mix into a smooth batter. Let sit for a couple of minutes.\n\nAdd the batter to a hot frying pan with oil. Should be 8-10 crusts, about 3 inches (8 cm) in diameter.\n\nFry for a minute on each side until golden. Place the crusts on a baking sheet lined with parchment paper.\n\nPreheat the oven to 400°F (200°C) using the oven's broil setting.\n\nApply a layer of tomato paste, pesto or cream cheese, depending on if you want a red, green or white pizza. Or mix as we have done!\n\nAdd topping of your choice. Sprinkle salt, pepper and basil or oregano on top. Add the cheese and sprinkle olive oil on top.\n\nBake in the oven for 5-10 minutes or until the cheese has melted and the pizzas have turned a nice color. Serve immediately!",
  499.                 "recipe_info_nutrition": "Net carbs: 6 % (8 g)\nFiber: 5 g\nFat: 74 % (41 g)\nProtein: 20 % (25 g)\nkcal: 508"
  500.             },
  501.             {
  502.                 "recipes_index": "39",
  503.                 "recipes_name": "Chicken wings with blue cheese dressing",
  504.                 "recipe_image_url": "https://t.ly/mZbOA",
  505.                 "recipe_description": "These parmesan garlic wings are especially good to serve for parties or gatherings. The sharp bite of blue cheese gets enveloped in a smooth and fatty sauce to make a delicious dressing that will make salad your new favorite meal! A keto match made in heaven!",
  506.                 "recipe_info_serving": "4",
  507.                 "recipe_info_prep_time": "1 h",
  508.                 "recipe_info_cook_time": "25 m",
  509.                 "recipe_info_ready_time": "1 h 25 m",
  510.                 "recipe_ingredients": "1⁄3 cup mayonnaise\n¼ cup sour cream\n3 tsp lemon juice\n¼ tsp garlic powder\n¼ tsp salt\n¼ cup heavy whipping cream\n3 oz. blue cheese, crumbled\n\nChicken wings\n2 lbs chicken wings\n2 tbsp olive oil or melted bacon fat\n¼ tsp garlic powder\n1 minced garlic clove\n¼ tsp ground black pepper\n1 tsp salt\n2 oz. parmesan cheese freshly grated",
  511.                 "recipe_directions": "Use a whisk to stir together mayonnaise, sour cream, lemon juice, garlic, salt, and cream. When well blended, add in blue cheese crumbles and mix well.\n\nAllow to chill for about 45 minutes before serving. Use over salads or as a dip for chicken wings or vegetables.\n\nChicken wings\nPlace the chicken in a large bowl. Add the bacon fat and spices. Stir to coat the chicken with the fat and seasonings. Marinate in the refrigerator for at least 30 minutes.\n\nGrill or bake in an oven at 425 degrees for 20 to 25 minutes or until browned and tender. The skin will be crisp.\n\nPlace the baked wings in a large bowl and add the Parmesan cheese. Toss the wings in the cheese until coated. Serve warm.",
  512.                 "recipe_info_nutrition": "Net carbs: 1 % (3 g)\nFiber: 0 g\nFat: 74 % (68 g)\nProtein: 24 % (50 g)\nkcal: 838"
  513.             },
  514.             {
  515.                 "recipes_index": "40",
  516.                 "recipes_name": "Apple-cured salmon",
  517.                 "recipe_image_url": "https://t.ly/BkXJM",
  518.                 "recipe_description": "If “true love” had a flavor, it would be the combination of salmon and apples. The salty salmon adores the sweetness of the fruit, which makes it the perfect coupling.",
  519.                 "recipe_info_serving": "4",
  520.                 "recipe_info_prep_time": "15 m",
  521.                 "recipe_info_cook_time": "48 m",
  522.                 "recipe_info_ready_time": "63 m",
  523.                 "recipe_ingredients": "1 lb salmon, the middle section\n3 tbsp salt\n1 tbsp black peppercorns, coarsley crushed\n2 apples\n½ oz. chopped fresh dill\n3 tbsp calvados (optional)",
  524.                 "recipe_directions": "Using tongs or tweezers, remove the rib bones along the thick back section on the salmon.\n\nMix the salt and crushed peppercorns.\n\nGrate the apples coarsely, and chop the dill in smaller pieces, both sprigs and leaves.\n\nMix the apples and dill, and place half on the bottom of a dish with rim at least an inch tall around it.\n\nRub half of the salt mix into the skin side of the salmon, and set it on top of the dill mixture. Rub the flesh with the rest of the salt, and spread the remaining apple and dill mixture over it evenly.\n\nIf you want your salmon to have a more intense apple taste, add in some Calvados.\n\nCover the salmon with plastic wrap.\n\nPlace a cutting board over it and set a weight on top — a large mortar or a jar of pickles, for example.\n\nLeave the salmon to cure for two days in the refrigerator, turning it a few times while it cures.\n\nOnce the salmon is ready, scrape off all the dill and apple.\n\nSlice the salmon on the bias (at about a 45-degree angle vertically) into thin slices with a sharp thin knife.\n\nServe it with a dollop of homemade mayonnaise and finely chopped dill.",
  525.                 "recipe_info_nutrition": "Net carbs: 3 % (2 g)\nFiber: 1 g\nFat: 57 % (15 g)\nProtein: 39 % (23 g)\nkcal: 247"
  526.             },
  527.             {
  528.                 "recipes_index": "41",
  529.                 "recipes_name": "Keto jalapeño popper chaffles",
  530.                 "recipe_image_url": "https://t.ly/XgOZ9",
  531.                 "recipe_description": "Is there anything chaffles can't do? With only 4 g of carbs, chaffles are the go-to keto craze that can rock any flavor, sweet or savory. Here they get a spicy sass and layers of complex flavors with cream cheese, bacon, and jalapeño poppers. You'll never miss waffles again.",
  532.                 "recipe_info_serving": "4",
  533.                 "recipe_info_prep_time": "10 m",
  534.                 "recipe_info_cook_time": "6 m",
  535.                 "recipe_info_ready_time": "16 m",
  536.                 "recipe_ingredients": "Chaffles\n4 eggs\n8 oz. (1 cup equals 4 oz) cheddar cheese, shredded\n2 tbsp fresh chives, chopped (save some for garnish)\n\nTopping\n½ cup cream cheese, softened\n½ tsp garlic cloves, minced\n1 scallion, chopped finely\n3 oz. bacon, chopped and cooked\n2 fresh jalapeños, seeded and sliced\n½ scallion, chopped for garnish",
  537.                 "recipe_directions": "Pre-heat your waffle maker.\n\nPlace all of your ingredients into a mixing bowl and beat to combine.\n\nLightly grease your waffle iron and then evenly spoon the mixture over the bottom plate, spreading it out slightly to get an even result.\n\nClose the waffle iron and cook for approx 6 minutes, depending on your waffle maker.\n\nGently lift the lid when you think they’re done.\n\nWhile the waffles cook, place the cream cheese, garlic and spring onions into a bowl and beat well to combine.\n\nAdd most of the bacon, retaining some for garnish and stir through.\n\nWhen waffles are ready, top with a big spoonful of cream cheese, sliced jalapeño to taste and the remaining chopped chives and bacon.",
  538.                 "recipe_info_nutrition": "Net carbs: 4 % (5 g)\nFiber: 0 g\nFat: 77 % (42 g)\nProtein: 19 % (23 g)\nkcal: 487"
  539.             },
  540.             {
  541.                 "recipes_index": "42",
  542.                 "recipes_name": "Charcuterie platter",
  543.                 "recipe_image_url": "https://t.ly/Vg2zP",
  544.                 "recipe_description": "Any night you throw together this outrageously simple and festive appetizer feels like New Year’s Eve. It’s low-carb, colorful, and screams, I love to effortlessly entertain!",
  545.                 "recipe_info_serving": "10",
  546.                 "recipe_info_prep_time": "15 m",
  547.                 "recipe_info_cook_time": "0 m",
  548.                 "recipe_info_ready_time": "15 m",
  549.                 "recipe_ingredients": "5 oz. salami\n5 oz. Parma ham\n5 oz. bresaola\n5 oz. mortadella\n5 oz. pâté\n5 oz. olives\n5 oz. capers\n12 cherry tomatoes",
  550.                 "recipe_directions": "Place the charcuteries on a large platter along with your favorite condiments. (For example, pickled onions, hot peppers, pickles, etc.)\n\nOffer seed crackers or other low-carb bread on the side.",
  551.                 "recipe_info_nutrition": "Net carbs: 5 % (3 g)\nFiber: 1 g\nFat: 69 % (16 g)\nProtein: 26 % (13 g)\nkcal: 207"
  552.             },
  553.             {
  554.                 "recipes_index": "43",
  555.                 "recipes_name": "Keto egg mice",
  556.                 "recipe_image_url": "https://t.ly/GMxDm",
  557.                 "recipe_description": "I'm sure we've all either heard it or said it: don't play with your food!. Let's make an exception, as these small keto mice are so cute, you will almost not want to eat them. A super fun way to keep the kids busy in the kitchen and an instant success on the cheese platter. Win-win!",
  558.                 "recipe_info_serving": "12",
  559.                 "recipe_info_prep_time": "10 m",
  560.                 "recipe_info_cook_time": "10 m",
  561.                 "recipe_info_ready_time": "20 m",
  562.                 "recipe_ingredients": "6 eggs\n4 radishes\n12 fresh chives\n24 black peppercorns, whole\n15 oz. cheddar cheese, or any other cheese",
  563.                 "recipe_directions": "Boil the eggs for at least 8 minutes so you can cut them into halves without the egg yolks running.\n\nPlace the egg halves on a plate with the sunny side down. With the tip of a knife, cut two semi-circular slits for the ears. Cut the radishes thinly and gently push down two slices into each egg.\n\nPoke two tiny holes for the eyes and push in a black peppercorn for each eye.\n\nPut a chive leaf under each egg so it looks like a tail.\n\nDice the cheese and place next to the mice.",
  564.                 "recipe_info_nutrition": "Net carbs: 3 % (1 g)\nFiber: 0 g\nFat: 72 % (13 g)\nProtein: 25 % (10 g)\nkcal: 167"
  565.             },
  566.             {
  567.                 "recipes_index": "44",
  568.                 "recipes_name": "Tandoori paneer tikka",
  569.                 "recipe_image_url": "https://t.ly/YgBOE",
  570.                 "recipe_description": "One of the most popular vegetarian appetizers on any Indian restaurant's menu is Paneer tikka. Paneer is a soft, fresh Indian cheese that we marinated with tandoori masala, ginger garlic paste and yogurt. The result? Well, just take a look at these irresistible skewers, perfect for a quick and easy bite.",
  571.                 "recipe_info_serving": "4",
  572.                 "recipe_info_prep_time": "10 m",
  573.                 "recipe_info_cook_time": "15 m",
  574.                 "recipe_info_ready_time": "25 m",
  575.                 "recipe_ingredients": "2 tbsp ghee or butter\n1 tsp ginger garlic paste\n2 tbsp Greek yogurt or heavy whipping cream\n¼ tsp salt\n2 tsp tandoori seasoning\n1 tbsp lime juice\n1 red onion\n¼ lb green bell peppers\n7 oz. paneer cheese\n8 wooden skewers",
  576.                 "recipe_directions": "In a bowl, mix the ghee, ginger garlic paste and yogurt or cream. Add salt and the tandoori masala seasoning. Add the lime juice and stir well to combine the marinade.\n\nCut the onion, green bell pepper and paneer cheese into individual cubes.\n\nMarinate the paneer and the veggies in the tandoori marinade. Allow to sit for a few hours at least. If you can leave it overnight, that’s even better.\n\nSoak the wooden skewers in a bowl of cold water to avoid them burning in the oven. Slide the paneer and veggies onto the skewers.\n\nGrill them in the oven on the highest temperature or in a frying pan in some ghee or oil until the veggies get charred and the paneer gets a nice golden color.\n\nDrizzle with some fresh lime juice if you like. Enjoy!",
  577.                 "recipe_info_nutrition": "Net carbs: 9 % (6 g)\nFiber: 1 g\nFat: 72 % (20 g)\nProtein: 19 % (12 g)\nkcal: 248"
  578.             },
  579.             {
  580.                 "recipes_index": "45",
  581.                 "recipes_name": "Greek salad",
  582.                 "recipe_image_url": "https://t.ly/rZrvq",
  583.                 "recipe_description": "Go Greek, Swedish-style, with this classic salad. Naturally low carb. Naturally delicious. This authentic recipe comes from Team Diet Doctor's cinematographer and video editor, Giorgos Chloros, who grew up in Greece but now resides in Stockholm.",
  584.                 "recipe_info_serving": "2",
  585.                 "recipe_info_prep_time": "10 m",
  586.                 "recipe_info_cook_time": "0 m",
  587.                 "recipe_info_ready_time": "10 m",
  588.                 "recipe_ingredients": "3 ripe tomatoes\n½ cucumber\n½ red onion\n½ green bell pepper\n7 oz. feta cheese\n10 black greek olives\n4 tbsp olive oil\n½ tbsp red wine vinegar\nsalt and pepper\n2 tsp dried oregano",
  589.                 "recipe_directions": "Cut the tomatoes and cucumber into bite-sized pieces. Thinly slice the bell pepper and the onion. Arrange on a serving platter or, if possible, plate the salad on individual salad plates.\n\nAdd feta cheese and olives, and drizzle olive oil and vinegar over the salad.\n\nSeason with salt and pepper according to taste. Sprinkle with crumbled oregano and serve.",
  590.                 "recipe_info_nutrition": "Net carbs: 10 % (15 g)\nFiber: 5 g\nFat: 78 % (51 g)\nProtein: 12 % (17 g)\nkcal: 586"
  591.             },
  592.             {
  593.                 "recipes_index": "46",
  594.                 "recipes_name": "Keto goat cheese with blackberries and roasted pistachios",
  595.                 "recipe_image_url": "https://t.ly/XgOzy",
  596.                 "recipe_description": "This delicious oven-baked goat cheese dish wows as an appetizer or a dessert. But it is so tasty and nutritious you could even have it for lunch with a good salad!",
  597.                 "recipe_info_serving": "4",
  598.                 "recipe_info_prep_time": "10 m",
  599.                 "recipe_info_cook_time": "12 m",
  600.                 "recipe_info_ready_time": "22 m",
  601.                 "recipe_ingredients": "20 oz. goat cheese\n\nBlackberry sauce\n9 oz. fresh blackberries\n1 tbsp erythritol (optional)\n1 pinch ground cinnamon\n\nTopping\n1 oz. pistachio nuts\nsalt\nfresh rosemary",
  602.                 "recipe_directions": "Preheat the oven to 350°F (180°C).\n\nCombine blackberries, cinnamon and sweetener, if using. Set aside.\n\nBake the goat cheese in the oven for about 10 to 12 minutes or until it gets some color. Remove and let sit for a few minutes.\n\nRoughly chop the pistachios and roast them in a dry frying pan. Season with salt.\n\nTop the goat cheese with blackberry, roasted pistachio and rosemary.",
  603.                 "recipe_info_nutrition": "Net carbs: 3 % (4 g)\nFiber: 4 g\nFat: 74 % (46 g)\nProtein: 24 % (33 g)\nkcal: 584"
  604.             },
  605.             {
  606.                 "recipes_index": "47",
  607.                 "recipes_name": "Yellow-beet salad with anchovies",
  608.                 "recipe_image_url": "https://t.ly/7RxGW",
  609.                 "recipe_description": "There are lots of low-carb friendly food on a regular Easter buffet. Eggs are, to begin with, the ultimate low-carb food. But maybe you want suggestions for some new things to try this year? Anchovies with yellow beets really brings a taste of Easter!",
  610.                 "recipe_info_serving": "4",
  611.                 "recipe_info_prep_time": "10 m",
  612.                 "recipe_info_cook_time": "0 m",
  613.                 "recipe_info_ready_time": "10 m",
  614.                 "recipe_ingredients": "7½ oz. yellow beets\n2 oz. anchovies\n½ red onion\n\n1 cup mayonnaise\n2 baby gem lettuce\nfresh chives",
  615.                 "recipe_directions": "Dice the cooked yellow beets, anchovies and onions finely.\n\nMix with mayonnaise in a bowl.\n\nGarnish with finely chopped chives.\n\nServe in baby gem or endive lettuce.",
  616.                 "recipe_info_nutrition": "unknown"
  617.             },
  618.             {
  619.                 "recipes_index": "48",
  620.                 "recipes_name": "Low-carb ceviche",
  621.                 "recipe_image_url": "https://t.ly/ADbnO",
  622.                 "recipe_description": "Ceviche is a traditional Peruvian dish that uses lime juice instead of heat to cook the fish. Tender white fish gets a refreshing hit of lime and spice from jalapeño peppers. This simplified version delivers that delicious fresh punch of flavor you expect but is so easy. It's perfect for showing off to friends or a simple light meal at home.",
  623.                 "recipe_info_serving": "4",
  624.                 "recipe_info_prep_time": "15 m",
  625.                 "recipe_info_cook_time": "3 h",
  626.                 "recipe_info_ready_time": "3 h 15 m",
  627.                 "recipe_ingredients": "1 lb white fish skinless and raw, cut into 1/2 cubes (see tip)\n1 fresh jalapeño, de-seeded and very thinly sliced\n½ red onion, very thinly sliced\n¼ red bell pepper, very thinly sliced\n1 tbsp salt\n¾ cup lime juice (about 2 tbsp / lime)\n\nTo serve\n2 tbsp lime juice\n1 lime, cut into wedges\n4 tbsp olive oil\n4 tbsp fresh cilantro, minced",
  628.                 "recipe_directions": "Place the fish in a glass or ceramic container that has a lid. Mix in jalapeño, onion, bell pepper and salt.\n\nPour the lime juice over it, arranging the ingredients so that it is all covered with lime juice.\n\nCover with the lid and chill in the refrigerator for 3 hours, or until the fish turns a whiter color and looks slightly cooked.\n\nRemove from the refrigerator and place in a colander to discard the juice.\n\nRinse the fish and vegetables with ice cold water to get rid of excess acidity and salt.\n\nPlace the fish in a serving dish.",
  629.                 "recipe_info_nutrition": "Net carbs: 9 % (7 g)\nFiber: 1 g\nFat: 61 % (21 g)\nProtein: 29 % (22 g)\nkcal: 303"
  630.             },
  631.             {
  632.                 "recipes_index": "49",
  633.                 "recipes_name": "Sausage appetizers",
  634.                 "recipe_image_url": "https://t.ly/GMx80",
  635.                 "recipe_description": "Easy-to-make sausage appetizers that are loved by guests of all ages. Serve them as a finger food alongside a drink or as a part of a buffet.",
  636.                 "recipe_info_serving": "4",
  637.                 "recipe_info_prep_time": "5 m",
  638.                 "recipe_info_cook_time": "10 m",
  639.                 "recipe_info_ready_time": "15 m",
  640.                 "recipe_ingredients": "12 small chorizo or other high quality sausage\n5 oz. bacon\n1 apple or pear\n2 tbsp butter\n12 tooth picks",
  641.                 "recipe_directions": "Wash and deseed the fruit. You can leave the peel on if you like. Cut into 12 thin wedges.\n\nPlace a wedge of fruit on each sausage and wrap half a slice of bacon around. Secure with a tooth pick.\n\nFry in butter or bake in the oven until the bacon is crispy and the sausage is cooked through.",
  642.                 "recipe_info_nutrition": "Net carbs: 3 % (8 g)\nFiber: 1 g\nFat: 78 % (89 g)\nProtein: 19 % (48 g)\nkcal: 1035"
  643.             },
  644.             {
  645.                 "recipes_index": "50",
  646.                 "recipes_name": "Buttery harissa shrimp skewers",
  647.                 "recipe_image_url": "https://t.ly/612mx",
  648.                 "recipe_description": "These shrimp skewers are fresh and light and have the perfect blend of heat and acid. They are perfect for summer grilling outdoors, or cooked indoors right on the stovetop. With minimal ingredients and a short cook time, they are ready in no time flat. Serve these alongside roasted vegetables or on top of salad.",
  649.                 "recipe_info_serving": "4",
  650.                 "recipe_info_prep_time": "10 m",
  651.                 "recipe_info_cook_time": "15 m",
  652.                 "recipe_info_ready_time": "25 m",
  653.                 "recipe_ingredients": "1 lb large shrimp, peeled and deveined\nsea salt and ground black pepper\n3 tbsp butter, melted\n2 tbsp harissa paste\n1 tbsp fresh lime juice\n½ tsp sea salt\n2 garlic cloves, minced\n1 lime in wedges, for serving\n4 (10-inch) skewers",
  654.                 "recipe_directions": "Season the shrimp generously with salt and pepper and set aside.\n\nTo a large mixing bowl, add the butter, harissa, lime juice, salt, and garlic. Whisk to combine.\n\nAdd the shrimp to the mixing bowl and toss to coat in the sauce. Let marinade for 60 minutes.\n\nThread the shrimp onto the skewers and pour any remaining marinade over top.\n\nHeat a large grill pan over medium high heat. Once the pan is hot, add the skewers to the pan and cook, rotating halfway through, until the shrimp are cooked all the way through, about 5 minutes.\n\nServe with lime wedges.",
  655.                 "recipe_info_nutrition": "Net carbs: 5 % (2 g)\nFiber: 0 g\nFat: 58 % (11 g)\nProtein: 36 % (16 g)\nkcal: 176"
  656.             },
  657.             {
  658.                 "recipes_index": "51",
  659.                 "recipes_name": "Keto pizza chaffles",
  660.                 "recipe_image_url": "https://t.ly/3pdwb",
  661.                 "recipe_description": "Keto chaffles are so hot! And what's a great way to use them? As a base for pizza toppings, of course. It's got all of the delicious, familiar flavors of your favourite pizza, but with none of the carbs. Yes, you heard right.",
  662.                 "recipe_info_serving": "4",
  663.                 "recipe_info_prep_time": "5 m",
  664.                 "recipe_info_cook_time": "10 m",
  665.                 "recipe_info_ready_time": "15 m",
  666.                 "recipe_ingredients": "Pizza chaffles\n4 eggs\n8 oz. (1 cup equals 4 oz) cheddar cheese, shredded\n½ tsp Italian seasoning\n¼ cup parmesan cheese, grated\n\nTopping\n4 tsp tomato sauce, sugar free\n16 pepperoni slices\n3 oz. mozzarella cheese, shredded",
  667.                 "recipe_directions": "Pre-heat your waffle maker.\n\nPlace all of your ingredients into a mixing bowl and beat to combine well.\n\nLightly grease your waffle iron and then evenly spoon the mixture over the bottom plate, spreading it out slightly to get an even result. Close the waffle iron and cook for approx 6 minutes, depending on your waffle maker.\n\nGently lift the lid when you think they’re done.\n\nLine a large baking tray with parchment paper and place the chaffles on it.\n\nSpread each chaffle with tomato sauce and top with pepperoni slices and mozzarella.\n\nPlace under a hot grill until the cheese is browned and bubbly (approx. 2 minutes).",
  668.                 "recipe_info_nutrition": "Net carbs: 3 % (3 g)\nFiber: 0 g\nFat: 71 % (34 g)\nProtein: 26 % (28 g)\nkcal: 433"
  669.             },
  670.             {
  671.                 "recipes_index": "52",
  672.                 "recipes_name": "Keto prosciutto-wrapped asparagus with goat cheese",
  673.                 "recipe_image_url": "https://t.ly/Bk93X",
  674.                 "recipe_description": "Crisp, succulent asparagus, creamy goat cheese and salty prosciutto create the perfect trio of flavors. So elegant, you’ll wonder if you should have dressed up. So simple, you won’t worry about it. And so easy, you’ll make it any night of the week. This recipe is provided by our COO Bjarte, and is a popular go-to meal in his house.",
  675.                 "recipe_info_serving": "4",
  676.                 "recipe_info_prep_time": "10 m",
  677.                 "recipe_info_cook_time": "15 m",
  678.                 "recipe_info_ready_time": "25 m",
  679.                 "recipe_ingredients": "12 pieces of green asparagus\n2 oz. prosciutto, in thin slices\n5 oz. goat cheese\n¼ tsp ground black pepper\n2 tbsp olive oil",
  680.                 "recipe_directions": "Preheat your oven to 450°F (225°C), preferably with the broiler function on.\n\nWash and trim the asparagus.\n\nSlice the cheese into 12 pieces, and then divide each slice in two.\n\nCut the slices of prosciutto in two pieces lengthwise, and wrap each piece around one asparagus and two pieces of cheese.\n\nPlace in a baking dish lined with parchment paper. Add pepper and drizzle with olive oil.\n\nBroil in the oven for about 15 minutes until golden brown.",
  681.                 "recipe_info_nutrition": "Net carbs: 2 % (1 g)\nFiber: 1 g\nFat: 77 % (19 g)\nProtein: 20 % (11 g)\nkcal: 222"
  682.             },
  683.             {
  684.                 "recipes_index": "53",
  685.                 "recipes_name": "Swedish shrimp salad with dill",
  686.                 "recipe_image_url": "https://t.ly/GMxJd",
  687.                 "recipe_description": "This classic Swedish speciality is super simple, delicious and offers so much flavor for such little effort. Enjoy this creamy seafood salad with a slice of toasted low-carb mug bread. Sweden is just a bite away!",
  688.                 "recipe_info_serving": "4",
  689.                 "recipe_info_prep_time": "5 m",
  690.                 "recipe_info_cook_time": "0 m",
  691.                 "recipe_info_ready_time": "5 m",
  692.                 "recipe_ingredients": "10 oz. shrimp, peeled and cooked\n1 cup mayonnaise\n¼ cup crème fraîche or sour cream\n2 tbsp fresh dill\n2 oz. fish roe\n2 tsp lemon juice\nsalt and pepper",
  693.                 "recipe_directions": "Chop half of the shrimps roughly.\n\nCombine mayonnaise and crème fraiche in a bowl.\n\nFold in the shrimps, dill and roe. Save some for garnishing, if you like. Add lemon juice, salt and pepper, and combine well.",
  694.                 "recipe_info_nutrition": "Net carbs: 1 % (2 g)\nFiber: 0 g\nFat: 87 % (48 g)\nProtein: 11 % (14 g)\nkcal: 496"
  695.             }
  696.         ]
  697.     },
  698.     {
  699.         "category_index": "2",
  700.         "category_name": "Bread",
  701.         "category_cover": "https://t.ly/cOdd",
  702.         "category_data": [
  703.             {
  704.                 "recipes_index": "1",
  705.                 "recipes_name": "The keto bread",
  706.                 "recipe_image_url": "https://t.ly/1bu8",
  707.                 "recipe_description": "Smear with butter, and you will think you are eating the real thing! Maria Emmerich's keto bread sports a pleasing crispy crust with a soft, moist center. It’s bread — you know what to do. Savor it warm, straight out of the oven, or freeze, defrost, and toast to perfection",
  708.                 "recipe_info_serving": "6",
  709.                 "recipe_info_prep_time": "10 m",
  710.                 "recipe_info_cook_time": "1 h",
  711.                 "recipe_info_ready_time": "1 h 10 m",
  712.                 "recipe_ingredients": "5 tbsp ground psyllium husk powder\n1¼ cups almond flour\n2 tsp baking powder\n1 tsp sea salt\n1 cup water\n2 tsp cider vinegar\n3 egg whites\n2 tbsp sesame seeds (optional)",
  713.                 "recipe_directions": "Preheat the oven to 350°F (175°C).\n\nMix the dry ingredients in a large bowl. Bring the water to a boil.\n\nAdd vinegar and egg whites to the dry ingredients, and combine well. Add boiling water, while beating with a hand mixer for about 30 seconds. Don't over mix the dough, the consistency should resemble Play-Doh.\n\nMoisten hands with a little olive oil and shape dough into 6 separate rolls. Place on a greased baking sheet. Top with optional sesame seeds.\n\nBake on lower rack in the oven for 50–60 minutes, depending on the size of your bread rolls. They're done when you hear a hollow sound when tapping the bottom of the bun.\n\nServe with butter and toppings of your choice.",
  714.                 "recipe_info_nutrition": "Net carbs: 4 % (2 g)\nFiber: 6 g\nFat: 79 % (13 g)\nProtein: 17 % (7 g)\nkcal: 170"
  715.             }
  716.         ]
  717.     },
  718.     {
  719.         "category_index": "3",
  720.         "category_name": "Breakfasts",
  721.         "category_cover": "https://t.ly/TplO",
  722.         "category_data": [
  723.             {
  724.                 "recipes_index": "1",
  725.                 "recipes_name": "Classic bacon and eggs",
  726.                 "recipe_image_url": "https://t.ly/p28C",
  727.                 "recipe_description": "One of the all-time best keto breakfasts ever! Step up your bacon and eggs game with this mouth-watering version. Gauge your hunger meter and enjoy as many eggs as you need to feel satisfied. We’re drooling just thinking about this dish of keto deliciousness!",
  728.                 "recipe_info_serving": "4",
  729.                 "recipe_info_prep_time": "0 m",
  730.                 "recipe_info_cook_time": "10 m",
  731.                 "recipe_info_ready_time": "10 m",
  732.                 "recipe_ingredients": "8 eggs\n5 oz. bacon, in slices\ncherry tomatoes (optional)\nfresh parsley (optional)\n",
  733.                 "recipe_directions": "Fry the bacon in a pan on medium high heat until crispy. Put aside on a plate. Leave the rendered fat in the pan.\n\nUse the same pan to fry the eggs. Place it over medium heat and crack your eggs into the bacon grease. You can also crack them into a measuring cup and carefully pour into the pan to avoid splattering of hot grease.\n\nCook the eggs any way you like them. For sunny side up — leave the eggs to fry on one side and cover the pan with a lid to make sure they get cooked on top. For eggs cooked over easy — flip the eggs over after a few minutes and cook for another minute. Cut the cherry tomatoes in half and fry them at the same time.\n\nSalt and pepper to taste.",
  734.                 "recipe_info_nutrition": "Net carbs: 2 % (1 g)\nFiber: 0 g\nFat: 75 % (22 g)\nProtein: 23 % (15 g)\nkcal: 272"
  735.             }
  736.         ]
  737.     },
  738.     {
  739.         "category_index": "4",
  740.         "category_name": "Condiments",
  741.         "category_cover": "https://t.ly/JJuS",
  742.         "category_data": [
  743.             {
  744.                 "recipes_index": "1",
  745.                 "recipes_name": "Herb butter",
  746.                 "recipe_image_url": "https://t.ly/t4bK",
  747.                 "recipe_description": "Fresh herbs. Lemony butter. Mmmm. Have we got your attention? Try this go-to keto classic spread on anything from meat to fish to veggies. So right, you can’t go wrong!",
  748.                 "recipe_info_serving": "4",
  749.                 "recipe_info_prep_time": "10 m ",
  750.                 "recipe_info_cook_time": "0 m",
  751.                 "recipe_info_ready_time": "10 m",
  752.                 "recipe_ingredients": "5 oz. butter, at room temperature\n1 garlic clove, pressed\n½ tbsp garlic powder\n4 tbsp fresh parsley, finely chopped\n1 tsp lemon juice\n½ tsp salt",
  753.                 "recipe_directions": "Mix all ingredients thoroughly in a small bowl. Set aside for 15 minutes to let the flavors develop before serving. If you prepare this ahead of time you should store it in the refrigerator.",
  754.                 "recipe_info_nutrition": "Net carbs: 2 % (1 g)\nFiber: 0 g\nFat: 97 % (28 g)\nProtein: 1 % (1 g)\nkcal: 258"
  755.             },
  756.             {
  757.                 "recipes_index": "2",
  758.                 "recipes_name": "Low-carb salsa dressing",
  759.                 "recipe_image_url": "https://t.ly/2hFV",
  760.                 "recipe_description": "Salsa is amazing on just about any dish asking for a little more flavor. So give your food a kick—in a delicious low-carb way, of course.",
  761.                 "recipe_info_serving": "4",
  762.                 "recipe_info_prep_time": "5 m",
  763.                 "recipe_info_cook_time": "0 m",
  764.                 "recipe_info_ready_time": "5 m",
  765.                 "recipe_ingredients": "½ cup salsa\n¼ cup light olive oil\n2 tbsp sour cream\n2 tbsp mayonnaise\n3 tbsp cider vinegar\n1 tsp chili powder\n1 garlic clove, minced",
  766.                 "recipe_directions": "Whisk all ingredients, except for the salt, in a bowl until the dressing is smooth. Or blend ingredients by shaking together in a jar with a tight fitting lid.\n\nSeason with salt and pepper to taste. Dilute with water if you prefer a thinner consistency.",
  767.                 "recipe_info_nutrition": "Net carbs: 5 % (2 g)\nFiber: 1 g\nFat: 94 % (21 g)\nProtein: 2 % (1 g)\nkcal: 200"
  768.             },
  769.             {
  770.                 "recipes_index": "3",
  771.                 "recipes_name": "Keto blue-cheese dressing",
  772.                 "recipe_image_url": "https://t.ly/f2EX",
  773.                 "recipe_description": "Wonderfully creamy. So versatile. Enjoy this tangy keto sauce on salads, meat, or chicken. And it works as a super tasty dip for veggies. Can you say winning?",
  774.                 "recipe_info_serving": "4",
  775.                 "recipe_info_prep_time": "10 m",
  776.                 "recipe_info_cook_time": "0 m",
  777.                 "recipe_info_ready_time": "10 m",
  778.                 "recipe_ingredients": "5 oz. blue cheese\n¾ cup Greek yogurt\n½ cup mayonnaise\n½ cup heavy whipping cream\nsalt and pepper\n2 tbsp fresh parsley, finely chopped",
  779.                 "recipe_directions": "Place the cheese into a small bowl and use a fork to break it up into coarse chunks.\n\nAdd yogurt, mayonnaise and heavy whipping cream, mixing until well combined.\n\nLet sit for a few minutes to allow the flavors to develop.\n\nSalt and pepper to taste. Sprinkle with parsley, and mix well.",
  780.                 "recipe_info_nutrition": "Net carbs: 3 % (4 g)\nFiber: 0 g\nFat: 86 % (44 g)\nProtein: 11 % (13 g)\nkcal: 460"
  781.             }
  782.         ]
  783.     },
  784.     {
  785.         "category_index": "5",
  786.         "category_name": "Meals",
  787.         "category_cover": "https://t.ly/CvwA",
  788.         "category_data": [
  789.             {
  790.                 "recipes_index": "1",
  791.                 "recipes_name": "Keto hamburger patties with creamy tomato sauce and fried cabbage",
  792.                 "recipe_image_url": "https://t.ly/yzAb",
  793.                 "recipe_description": "A delicious burger needs no bun! Enjoy this satisfying patty bare, topped with creamy tomato gravy and a side of sautéed cabbage. Keto satisfaction guaranteed!",
  794.                 "recipe_info_serving": "4",
  795.                 "recipe_info_prep_time": "20 m",
  796.                 "recipe_info_cook_time": "40 m",
  797.                 "recipe_info_ready_time": "60 m",
  798.                 "recipe_ingredients": "Hamburger patties:\n1½ lbs ground beef\n1 egg\n3 oz. crumbled feta cheese\n1 tsp salt\n¼ tsp ground black pepper\n2 oz. fresh parsley, finely chopped\n1 tbsp olive oil, for frying\n2 tbsp butter, for frying\n\nGravy:\n¾ cup heavy whipping cream\n1 oz. fresh parsley, coarsely chopped\n2 tbsp tomato paste or ajvar relish\nsalt and pepper\n\nFried green cabbage:\n1½ lbs shredded green cabbage\n4½ oz. butter\nsalt and pepper",
  799.                 "recipe_directions": "Hamburger patties and gravy:\nAdd all ingredients for the hamburgers to a large bowl. Blend it using a wooden spoon or your clean hands. Don't over mix since that can make your patties tough. Use wet hands to form eight oblong patties.\n\nAdd butter and olive oil to a large frying pan. Fry over medium-high heat for at least 10 minutes or until the patties have turned a nice color. Flip them a few times for even cooking.\n\nIn a small bowl, whisk together the tomato paste and cream. Add this mixture to the pan when the patties are almost done. Stir and let simmer for a few minutes. Salt and pepper to taste.\n\nSprinkle chopped parsley on top before serving.\n\nButter-fried green cabbage:\nShred the cabbage finely using a food processor or sharp knife.\n\nAdd butter to a large frying pan.\n\nPlace the pan over medium high heat and sauté the shredded cabbage for at least 15 minutes or until the cabbage is wilted and golden brown around the edges.\n\nStir regularly and lower the heat a little towards the end. Add salt and pepper to taste.",
  800.                 "recipe_info_nutrition": "Net carbs: 4 % (10 g)\nFiber: 5 g\nFat: 77 % (78 g)\nProtein: 18 % (42 g)\nkcal: 923"
  801.             },
  802.             {
  803.                 "recipes_index": "2",
  804.                 "recipes_name": "Grilled pork skewers with ribbon zoodles",
  805.                 "recipe_image_url": "https://t.ly/9dxT",
  806.                 "recipe_description": "Tender, grilled pork and a zucchini zoodle salad with a Mediterranean dressing. A tasty, keto-friendly meal!",
  807.                 "recipe_info_serving": "4",
  808.                 "recipe_info_prep_time": "35 m ",
  809.                 "recipe_info_cook_time": "20 m",
  810.                 "recipe_info_ready_time": "55 m",
  811.                 "recipe_ingredients": "Pork Skewers:\n1½ lbs pork tenderloin\n4 wooden skewers about 10-11 inches long (25-28 cm)\n2 tsp Italian seasoning\n2 tbsp olive oil\n½ tsp garlic powder\n1 tsp sea salt\n½ tsp peppercorns, white\n\nRibbon Zoodle Salad:\n14 oz. zucchini\n2 tbsp fresh mint, finely chopped\n2 tbsp fresh parsley, finely chopped\n½ tsp minced garlic cloves\n1 lemon, juice and zest\n1⁄3 cup extra virgin olive oil\nsalt and ground black pepper, for seasoning\n\nMayonnaise:\n1 cup mayonnaise\n1 tsp minced garlic cloves or garlic paste\n1 tbsp hot sauce",
  812.                 "recipe_directions": "Remove any silver membrane from the pork tenderloin and cut into bite-sized pieces. In a small bowl, whisk together the marinade ingredients. Place the pork in a ziplock bag, and add the marinade. Shake to completely coat the meat. Refrigerate for at least one-half hour, although the longer it marinates, the better!\n\nWhile the pork is marinating, soak the wooden skewers in cold water to keep them moist when grilling.\n\nUse a mandolin, a vegetable peeler or a very sharp knife to shave the zucchini lengthwise into thin ribbon zoodles. Place in a medium-sized bowl with the mint and parsley.\n\nIn a small bowl, whisk together the garlic, lemon zest, lemon juice, and oil. Pour over the zoodles and set aside without tossing.\n\nCombine the mayonnaise, garlic, and hot sauce in a small bowl and mix to combine. Set asideRemove the pork from the fridge and divide it into 4 equal portions. Discard the marinade and thread each portion onto a skewer.\n\nPre-heat the indoor grill pan or outside grill, to medium-high heat.\n\nGrill the skewers for about 4 minutes on each side, or until they reach 144˚F (62˚C) internally.\n\nUsing tongs, lightly toss the zoodles with the dressing, and season with salt and freshly ground pepper, to taste.",
  813.                 "recipe_info_nutrition": "Net carbs: 2 % (4 g)\nFiber: 2 g\nFat: 80 % (73 g)\nProtein: 18 % (37 g)\nkcal: 826"
  814.             },
  815.             {
  816.                 "recipes_index": "3",
  817.                 "recipes_name": "Keto pizza",
  818.                 "recipe_image_url": "https://t.ly/ynUh",
  819.                 "recipe_description": "Pizza, meet keto. It's a simple take on how to get your pizza fix without the carbs. It’s everything you want — whether it is a simple pepperoni, cheese and tomato-sauce version, or a loaded extravaganza. Make it your own.",
  820.                 "recipe_info_serving": "2",
  821.                 "recipe_info_prep_time": "5 m",
  822.                 "recipe_info_cook_time": "25 m",
  823.                 "recipe_info_ready_time": "30 m",
  824.                 "recipe_ingredients": "Crust :\n4 eggs\n6 oz. shredded cheese, preferably mozzarella or provolone\n\nTopping :\n3 tbsp unsweetened tomato sauce\n1 tsp dried oregano\n5 oz. shredded cheese\n1½ oz. pepperoni\nolives (optional)\n\nFor serving :\n2 oz. leafy greens\n4 tbsp olive oil\nsea salt and ground black pepper",
  825.                 "recipe_directions": "Preheat the oven to 400°F (200°C).\n\nStart by making the crust. Crack eggs into a medium-sized bowl and add shredded cheese. Give it a good stir to combine.\n\nUse a spatula to spread the cheese and egg batter on a baking sheet lined with parchment paper. You can form two round circles or just make one large rectangular pizza. Bake in the oven for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.\n\nIncrease the oven temperature to 450°F (225°C).\n\nSpread tomato sauce on the crust and sprinkle oregano on top. Top with cheese and place the pepperoni and olives on top.\n\nBake for another 5-10 minutes or until the pizza has turned a golden brown color.\n\nServe with a fresh salad on the side.",
  826.                 "recipe_info_nutrition": "Net carbs: 2 % (5 g)\nFiber: 1 g\nFat: 78 % (90 g)\nProtein: 20 % (53 g)\nkcal: 1043"
  827.             },
  828.             {
  829.                 "recipes_index": "4",
  830.                 "recipes_name": "Chorizo with creamed green cabbage",
  831.                 "recipe_image_url": "https://t.ly/kpQY",
  832.                 "recipe_description": "Spicy chorizo paired with creamy cabbage? Yes, please! This tasty and low-carb combination of the two is topped off with a lemony gremolata for a kiss of citrus flavor.",
  833.                 "recipe_info_serving": "4",
  834.                 "recipe_info_prep_time": "5 m",
  835.                 "recipe_info_cook_time": "20 m",
  836.                 "recipe_info_ready_time": "25 m",
  837.                 "recipe_ingredients": "Creamed green cabbage:\n1½ lbs green cabbage\n2 oz. butter\n1½ cups heavy whipping cream\nsalt and pepper\n½ cup fresh parsley, finely chopped\n½ tbsp lemon zest\n\nFried chorizo:\n1½ lbs chorizo, or other high-quality sausage\n2 tbsp butter, for frying",
  838.                 "recipe_directions": "Fry the chorizo in butter in a skillet over medium heat. Keep warm until serving.\n\nShred the cabbage using a food processor, mandolin or sharp knife.\n\nSauté cabbage with remaining butter in the same skillet over medium heat. Stir occasionally for a few minutes, until cabbage is golden brown.\n\nAdd heavy whipping cream, and bring to a light boil. Reduce heat, and let simmer until the cream is reduced. Season with salt and pepper.\n\nAdd parsley and lemon zest before serving with the fried chorizo.",
  839.                 "recipe_info_nutrition": "Net carbs: 4 % (12 g)\nFiber: 5 g\nFat: 82 % (115 g)\nProtein: 15 % (46 g)\nkcal: 1276"
  840.             },
  841.             {
  842.                 "recipes_index": "5",
  843.                 "recipes_name": "Keto meat pie",
  844.                 "recipe_image_url": "https://t.ly/1IHX",
  845.                 "recipe_description": "Keep everyone happy with this satisfying, cheese-topped keto masterpiece. Meat pie may be a little old-school, but it’s time to rediscover its deliciousness. Any cook can get rave reviews with this easy-to-follow recipe.",
  846.                 "recipe_info_serving": "6",
  847.                 "recipe_info_prep_time": "30 m",
  848.                 "recipe_info_cook_time": "40 m",
  849.                 "recipe_info_ready_time": "70 m",
  850.                 "recipe_ingredients": "Pie crust:\n¾ cup almond flour\n4 tbsp sesame seeds\n4 tbsp coconut flour\n1 tbsp ground psyllium husk powder\n1 tsp baking powder\n1 pinch salt\n3 tbsp olive oil or coconut oil, melted\n1 egg\n4 tbsp water\n\nTopping:\n8 oz. cottage cheese\n7 oz. shredded cheese\n\nFilling:\n½ yellow onion, finely chopped\n1 garlic clove, finely chopped\n2 tbsp butter or olive oil\n1¼ lbs ground beef or ground lamb\n1 tbsp dried oregano or dried basil\nsalt and pepper\n4 tbsp tomato paste or ajvar relish\n½ cup water",
  851.                 "recipe_directions": "Preheat the oven to 350°F (175°C).\n\nFry onion and garlic in butter or olive oil over medium heat for a few minutes, until onion is soft. Add ground beef and keep frying. Add oregano or basil. Salt and pepper to taste.\n\nAdd tomato paste or ajvar relish. Add water. Lower the heat and let simmer for at least 20 minutes. While the meat simmers, make the dough for the crust.\n\nMix all the crust ingredients in a food processor for a few minutes until the dough turns into a ball. If you don't have a food processor, you can mix by hand with a fork.\n\nPlace a round piece of parchment paper in a well-greased springform pan or deep-dish pie pan — 9-10 inches (23-25 cm) in diameter — to make it easier to remove the pie when it's done. Spread the dough in the pan and up along the sides. Use a spatula or well-greased fingers. Once the crust is shaped to the pan, prick the bottom of the crust with a fork.\n\nPre-bake the crust for 10-15 minutes. Remove from the oven and place the meat in the crust. Mix cottage cheese and shredded cheese together, and layer on top of the pie.\n\nBake on lower rack for 30-40 minutes or until the pie has turned a golden color.",
  852.                 "recipe_info_nutrition": "Net carbs: 4 % (7 g)\nFiber: 5 g\nFat: 71 % (47 g)\nProtein: 25 % (37 g)\nkcal: 609"
  853.             },
  854.             {
  855.                 "recipes_index": "6",
  856.                 "recipes_name": "Keto mushroom omelet",
  857.                 "recipe_image_url": "https://t.ly/LEuE",
  858.                 "recipe_description": "Looking for a quick and easy way to start your day? This hearty omelet is super healthy, and just takes a few minutes to make! Fresh mushrooms make a delicious filling. Enjoy this keto meal anytime — breakfast, lunch or dinner!",
  859.                 "recipe_info_serving": "1",
  860.                 "recipe_info_prep_time": "5 m",
  861.                 "recipe_info_cook_time": "10 m",
  862.                 "recipe_info_ready_time": "15 m",
  863.                 "recipe_ingredients": "3 eggs\n1 oz. butter, for frying\n1 oz. shredded cheese\n¼ yellow onion, chopped\n4 large mushrooms, sliced\nsalt and pepper",
  864.                 "recipe_directions": "Crack the eggs into a mixing bowl with a pinch of salt and pepper. Whisk the eggs with a fork until smooth and frothy.\n\nMelt the butter in a frying pan, over medium heat. Add the mushrooms and onion to the pan, stirring until tender, and then pour in the egg mixture, surrounding the veggies.\n\nWhen the omelet begins to cook and get firm, but still has a little raw egg on top, sprinkle cheese over the egg.\n\nUsing a spatula, carefully ease around the edges of the omelet, and then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a plate.",
  865.                 "recipe_info_nutrition": "Net carbs: 4 % (5 g)\nFiber: 1 g\nFat: 76 % (44 g)\nProtein: 20 % (26 g)\nkcal: 517"
  866.             },
  867.             {
  868.                 "recipes_index": "7",
  869.                 "recipes_name": "Keto frittata with fresh spinach",
  870.                 "recipe_image_url": "https://t.ly/VF3k",
  871.                 "recipe_description": "This gorgeous dish looks beyond impressive, yet is amazingly simple to make! Spinach, eggs, sausage or bacon, and veggies magically combine into a divine feast for the eyes…and the tummy. It’s keto gold!",
  872.                 "recipe_info_serving": "4",
  873.                 "recipe_info_prep_time": "10 m",
  874.                 "recipe_info_cook_time": "35 m",
  875.                 "recipe_info_ready_time": "45 m",
  876.                 "recipe_ingredients": "5 oz. diced bacon or chorizo\n2 tbsp butter\n8 oz. fresh spinach\n8 eggs\n1 cup heavy whipping cream\n5 oz. shredded cheese\nsalt and pepper",
  877.                 "recipe_directions": "Preheat the oven to 350°F (175°C). Grease a 9x9 baking dish or individual ramekins.\n\nFry the bacon in butter on medium heat until crispy. Add the spinach and stir until wilted. Remove the pan from the heat and set aside.\n\nWhisk the eggs and cream together and pour into baking dish or in ramekins.\n\nAdd the bacon, spinach and cheese on top and place in the middle of the oven. Bake for 25–30 minutes or until set in the middle and golden brown on top.",
  878.                 "recipe_info_nutrition": "Net carbs: 3 % (4 g)\nFiber: 1 g\nFat: 81 % (59 g)\nProtein: 16 % (27 g)\nkcal: 661"
  879.             },
  880.             {
  881.                 "recipes_index": "8",
  882.                 "recipes_name": "Low-carb eggplant pizza",
  883.                 "recipe_image_url": "https://t.ly/23Qw",
  884.                 "recipe_description": "If you love pizza — and who doesn’t? — you’re going to love this dish! Earthy eggplant makes the perfect crust for this low-carb pizza. And all that gooey melted cheese makes it all even more delicious and fun to eat.",
  885.                 "recipe_info_serving": "4",
  886.                 "recipe_info_prep_time": "10 m ",
  887.                 "recipe_info_cook_time": "45 m",
  888.                 "recipe_info_ready_time": "55 m",
  889.                 "recipe_ingredients": "2 eggplant\n1⁄3 cup olive oil, for brushing and frying\n2 garlic cloves\n1 yellow onion\n¾ lb ground beef\n¾ cup tomato sauce\n1 tsp salt\n½ tsp pepper\n½ tsp ground cinnamon (optional)\n10 oz. shredded cheese\n¼ cup chopped fresh oregano",
  890.                 "recipe_directions": "Preheat the oven to 400°F (200°C).\n\nSlice the eggplants lengthwise, about ⅓–½ inches (1 cm) thick. Coat with olive oil on both sides and place on a baking sheet lined with parchment paper. Bake for about 20 minutes or until slightly browned.\n\nFry garlic and onion in remaining olive oil until softened, about 3-4 minutes.\n\nAdd beef and sauté until cooked through. Add tomato sauce, and season with salt and pepper. Let simmer for 10 minutes, or until warmed through.\n\nRemove the eggplant slices from the oven and spread the meat mixture on top. Sprinkle with cheese and oregano. Place in the oven for about 10 minutes or until the cheese has melted.\n\nServe with a green salad dressed with olive oil.",
  891.                 "recipe_info_nutrition": "Net carbs: 8 % (13 g)\nFiber: 9 g\nFat: 69 % (50 g)\nProtein: 23 % (37 g)\nkcal: 671"
  892.             }
  893.         ]
  894.     },
  895.     {
  896.         "category_index": "6",
  897.         "category_name": "Side Dishes",
  898.         "category_cover": "https://t.ly/IOXT",
  899.         "category_data": [
  900.             {
  901.                 "recipes_index": "1",
  902.                 "recipes_name": "Coleslaw",
  903.                 "recipe_image_url": "https://t.ly/A9Ln",
  904.                 "recipe_description": "Low-carb cookbooks usually include a recipe for this world-famous cabbage salad. Wholesome, tasty and very versatile. Throw in some seeds of dried fennel or two teaspoons coarse-grained mustard for a nice flavor accent.",
  905.                 "recipe_info_serving": "4",
  906.                 "recipe_info_prep_time": "5 m",
  907.                 "recipe_info_cook_time": "10 m",
  908.                 "recipe_info_ready_time": "15 m",
  909.                 "recipe_ingredients": "½ lb green cabbage\n½ lemon, the juice\n1 tsp salt\n½ cup mayonnaise or vegan mayonnaise\n1 pinch fennel seeds (optional)\n1 pinch pepper\n1 tbsp Dijon mustard",
  910.                 "recipe_directions": "Remove the core and shred the cabbage using a food processor, mandolin or sharp cheese slicer.\n\nPlace the cabbage in a medium-sized bowl.\n\nAdd salt and lemon juice.\n\nStir and let sit for 10 minutes to let the cabbage wilt slightly. Discard any excess liquid.\n\nMix cabbage, mayonnaise and optional mustard.\n\nSeason to taste.",
  911.                 "recipe_info_nutrition": "Net carbs: 5 % (3 g)\nFiber: 2 g\nFat: 93 % (21 g)\nProtein: 2 % (1 g)\nkcal: 209"
  912.             },
  913.             {
  914.                 "recipes_index": "2",
  915.                 "recipes_name": "Butter-fried green cabbage",
  916.                 "recipe_image_url": "https://t.ly/WHOg",
  917.                 "recipe_description": "It's not your grandmother's boiled cabbage leaves. Shredded green cabbage gets a low-carb upgrade with plenty of butter for flavor and heft. If you can stir over medium heat, you can make this foolproof everyday favorite!",
  918.                 "recipe_info_serving": "4",
  919.                 "recipe_info_prep_time": "5 m",
  920.                 "recipe_info_cook_time": "20 m",
  921.                 "recipe_info_ready_time": "25 m",
  922.                 "recipe_ingredients": "1½ lbs shredded green cabbage\n3 oz. unsalted butter\nsalt and pepper",
  923.                 "recipe_directions": "Shred the cabbage using a food processor, mandolin slicer or a sharp knife.\n\nPlace a large skillet over medium heat. Add butter.\n\nAdd the cabbage and sauté for at least 15 minutes, stirring from time to time, until the cabbage is wilted and golden brown around the edges.\n\nLower the heat a little towards the end. Salt and pepper to taste.",
  924.                 "recipe_info_nutrition": "Net carbs: 12 % (6 g)\nFiber: 4 g\nFat: 83 % (17 g)\nProtein: 5 % (2 g)\nkcal: 193"
  925.             },
  926.             {
  927.                 "recipes_index": "3",
  928.                 "recipes_name": "Roasted fennel and snow pea salad",
  929.                 "recipe_image_url": "https://t.ly/nvNS",
  930.                 "recipe_description": "Here’s one of our all time FAVORITE low-carb sides. Roasted fennel is a mild, mellow delight with a hint of licorice flavor ... as sophisticated a vegetable as a smooth jazz song. Serve it up with snow peas and pumpkin seeds you’ll feel the groove!",
  931.                 "recipe_info_serving": "4",
  932.                 "recipe_info_prep_time": "10 m",
  933.                 "recipe_info_cook_time": "30 m",
  934.                 "recipe_info_ready_time": "40 m",
  935.                 "recipe_ingredients": "1 lb fresh fennel\n3 tbsp olive oil\nsea salt\nground black pepper\n1 lemon\n2 tbsp pumpkin seeds or sunflower seeds, toasted\n5 oz. snow peas",
  936.                 "recipe_directions": "Preheat the oven to 450°F (225°C).\n\nCut the stalks and fronds off the fennel. Then cut the fennel bulb into small wedges. Arrange in a baking dish. Drizzle olive oil on top. Salt and pepper to taste.\n\nCut the lemon in half and squeeze out the juice and save for something else. Cut the lemon rind into thin wedges and place around the fennel (oven-baked lemon gives a lovely flavor but you don't have to eat them if you don't want).\n\nBake in the oven for 20–30 minutes or until the fennel has turned a nice golden color.\n\nWhile the fennel is baking, place the pumpkin seeds in a dry frying pan and toast over medium heat for a few minutes until browned but not burnt.\n\nMix the roasted fennel with raw shredded snow peas and the dry toasted pumpkin seeds. Plate and serve with fish, chicken or meat.",
  937.                 "recipe_info_nutrition": "Net carbs: 19 % (8 g)\nFiber: 5 g\nFat: 71 % (12 g)\nProtein: 10 % (4 g)\nkcal: 165"
  938.             }
  939.         ]
  940.     }
  941. ]
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