![\"easy](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/7.jpg\")
<\/figure>\n\n\n\nPrep time: 5mins | Servings: 1<\/strong><\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n- 60ml of Vietnamese coffee (or double espresso)<\/li>
- 1 egg yolk<\/li>
- 1 tbsp heavy whipping cream<\/li>
- 1\/2 tbsp vanilla essence<\/li>
- Drop of stevia to taste<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\nBrew a Vietnamese coffee or make a double espresso with your regular machine.<\/p>\n\n\n\n
Blend together the egg yolk, cream, vanilla and stevia for 3-4 min with a hand blender to make an egg cream (until the mix reaches a pale white color)<\/p>\n\n\n\n
Pour the coffee into a small mug or glass (reserve 1 tsp for later).<\/p>\n\n\n\n
Pour the egg cream over the coffee.<\/p>\n\n\n\n
Pour 1 tsp of the reserved coffee on top. Serve right away!<\/p>\n\n\n\n
8.Fried Eggs w\/ Avocadu Flower & Bacon Strips<\/h3>\n\n\n\n![\"easy-keto-breakfast-recipes-1\"](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/easy-keto-breakfast-recipes-1.jpg\")
<\/figure>\n\n\n\nPrep time: 10mins | Servings: 1<\/strong><\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n- 1 large egg<\/li>
- 2 slices breakfast bacon<\/li>
- 1 small bacon, ripe but still firm (for the flower)<\/li>
- 1\/2 tbsp olive oil<\/li>
- Sea salt and fresh pepper<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\nIn a medium pan, bring the olive to medium heat. Crack the egg into the pan, add the bacon strips next to it.<\/p>\n\n\n\n
Fry the egg until the white is set and the edges are crispy. Fry the bacon until crispy.<\/p>\n\n\n\n
Meanwhile, make the avocado flower (or just chop the avocado for an easier meal)<\/p>\n\n\n\n
Cut the avocado in half lengthwise, remove the seed and peel off its skin.<\/p>\n\n\n\n
Lay the halves on a chopping board, flat side down and make very thin slices.<\/p>\n\n\n\n
Using your hands, fan out the slices into a straight line. Then curl that line towards the center into a spiral until the rose takes shape.<\/p>\n\n\n\n
Arrange everything on a plte and spice with fresh pepper and sea salt.<\/p>\n\n\n\n\n\n
9.Mini Bacon-Spinach-Cheese Frittatas<\/h3>\n\n\n\n![\"easy](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/8.jpg\")
<\/figure>\n\n\n\nPrep time: 15mins | Bake time: 20mins | Servings: 1<\/strong><\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n- 2 tbsps butter<\/li>
- 1\/2 tbsp olive oil<\/li>
- 40g of bacon (chopped)<\/li>
- 2 talks of spring\/green onion, chopped<\/li>
- 115g baby spinach, washed<\/li>
- 5 eggs<\/li>
- 3 tbsps heavy cream<\/li>
- 45g parmesan, freshly grated<\/li>
- Sea salt and fresh pepper<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\nPreheat oven to 350\u00b0F\/180\u00b0C<\/p>\n\n\n\n
Grease 8 cups of a muffin tray with butter.<\/p>\n\n\n\n
Bring a large pan to medium heat, add olive oil. Fry the bacon for 2-3min.<\/p>\n\n\n\n
Add the spring onion, spinach and spices. Cook for 4-5 mins while stirring.<\/p>\n\n\n\n
Beat the eggs in a bowl, add cream and spices and whisk. Add the bacon-spinach mix and parmesan. Mix well.<\/p>\n\n\n\n
Pour the egg mix into the muffin tray. Bake for 20mins and serve warm.<\/p>\n\n\n\n
10.Mini Onion Cheese Muffins<\/h3>\n\n\n\n![\"easy](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/9.jpg\")
<\/figure>\n\n\n\nPrep time: 10mins | Bake time: 20mins | Servings: 12 mini muffins<\/strong><\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n- 1\/4 cup shallots, minced<\/li>
- 1 cup almond flour<\/li>
- 1\/2 tsp sea salt<\/li>
- 3 tbsp butter<\/li>
- 1 egg<\/li>
- 3 tbsp sour cream<\/li>
- 1\/4 cup colby jack cheese<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\nPreheat oven toe 350\u00b0F\/175\u00b0C<\/p>\n\n\n\n
Add paper muffin cups to a mini muffin tin (if no tin at hand, place them on a baking tray)<\/p>\n\n\n\n
Add all dry ingredients to a bowl, stir.<\/p>\n\n\n\n
Then add the wet ingredients and mix well.<\/p>\n\n\n\n
Bake for about 20mins (or until golden at the edges). Let cool for about 1hr, befor e serving.<\/p>\n\n\n\n
On the second day, warm them up quickly to avoid sogginess (10mins at 300\u00b0F\/150\u00b0C)<\/p>\n\n\n\n
11.Huevos Rancheros<\/h3>\n\n\n\n![\"easy](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/10.jpg\")
<\/figure>\n\n\n\nPrep time: 25mins | Servings: <\/strong>4<\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n- 2 tbsp coconut oil<\/li>
- 1 small white onion, minced<\/li>
- 1 clove garlic, minced<\/li>
- 1 small jalapeno pepper, sliced<\/li>
- 1.5 bell pepper (mixed red and green, sliced<\/li>
- 1 small zucchini, diced<\/li>
- 1 tbsp fresh lime juice<\/li>
- 1\/2 cup canned tomatoes (unweetened)<\/li>
- 4 large eggs<\/li>
- Sea salt and fresh pepper<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\nAdd the coconut oil to a large pan on med-high. Fry the onion for 1-2 min, then add garcli and the jalapeno. Cook for another 3-4 mins, while stirring.<\/p>\n\n\n\n
Add peppers and zucchini to the pan. Squeeze in lime juice, add the tomatoes and spices, stir well.<\/p>\n\n\n\n
Reduce heat to medium, cover with a lid and cook for 10mins (until peppers are tender)<\/p>\n\n\n\n
Make wells with a spatula for the eggs and crack them in. Cook until egg whites are opaque and egg yolks are still runny.<\/p>\n\n\n\n
12.Keto Bagels<\/h3>\n\n\n\n![\"easy](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/11.jpg\")
<\/figure>\n\n\n\nPrep time: 10mins | Bake time: 15-20mins Servings: 8 small bagels<\/strong><\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n- 120g flaxseed meal<\/li>
- 60g coconut flour<\/li>
- 1 tsp baking soda<\/li>
- 2 large eggs<\/li>
- 3 tbsps extra virgin olive oil<\/li>
- 160g Quark<\/li><\/ul>\n\n\n\n
For the topping:<\/strong><\/p>\n\n\n\n- Egg white (small egg)<\/li>
- Dash of milk<\/li>
- 2 tbsps sesame seeds (mix of light and black or just light)<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\nPreheat oven to 400\u00b0F\/200\u00b0C.<\/p>\n\n\n\n
Line a baking tray with parchments paper.<\/p>\n\n\n\n
In a large bowl, mix the dry ingredients. Add the eggs, oil, quark (alternative cottage cheese). Mix well with a handmixer to form a smooth dough. Wrap the dough in foil and let cool in the freezer for 10-15mins.<\/p>\n\n\n\n
Form six small balls, lay them on the baking tray and pat each one into an oval.<\/p>\n\n\n\n
Make a whole in the middle with your thumb. Mix the egg white with the milk. Coat the bagels with the mix, then sprinkle with sesame seeds.<\/p>\n\n\n\n
bake for 15-20mins (check if done after 15mins)<\/p>\n\n\n\n
13.Lox-Cream Cheese Bagel<\/h3>\n\n\n\n![\"\"](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/12.jpg\")
<\/figure>\n\n\n\nPrep time: 5mins | Servings: 1<\/strong><\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n- 1 homemade keto bagel <\/li>
- 40g cream cheese<\/li>
- 40g smoked salmon<\/li>
- 1 tsp or 6 capers to taste<\/li>
- Splash of fresh lime juice<\/li>
- Spring of fresh dill<\/li>
- Sprinkle of sea salt (optional)<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\nSlice the bagel in two halves with a large knife.<\/p>\n\n\n\n
Spread the lower half evenly with the cream cheese. Lay the smoked salmon on top.<\/p>\n\n\n\n
Sprinkle with lime juice, add the fresh dill and capers. Add a dash of salt if needed<\/p>\n\n\n\n
14.Bacon-Egg & Cheese Bagel<\/h3>\n\n\n\n![\"\"](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/13.jpg\")
<\/figure>\n\n\n\nPrep time: 10mins | Servings: 1<\/strong><\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n- 1 homemade keto bagel<\/li>
- 2tbsps butter<\/li>
- 2 slices breakfast bacon<\/li>
- 2 medium eggs<\/li>
- 1 slice cheddar cheese<\/li>
- Sea salt and fresh pepper<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\nHalve the bagel and spread both sides with butter. Toast them in a medium-sized pan until golden brown.<\/p>\n\n\n\n
Remove the bagel halves from the skillet, melt the remaining butter and crack in the eggs. Once the egg whites start to set, puncture the yolks and gently spread them over the whites. Add salt and pepper.<\/p>\n\n\n\n
Place the cheese on one of the eggs, then put the second egg on top for the cheese to start melting. Fry the bacon until crispy.<\/p>\n\n\n\n
Put the eggs and cheese on the bagel bottom, add the bacon and then add the bagel top.<\/p>\n\n\n\n
15.Baby Spinach Omelette w\/ Pine Nuts & Parmesan<\/h3>\n\n\n\n![\"easy](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/14.jpg\")
<\/figure>\n\n\n\nPrep time: 15mins | Servings: <\/strong>2<\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n- 4 eggs<\/li>
- 2 cups torn baby spinach leaves<\/li>
- 3 tbsp parmesan cheese, freshly grated<\/li>
- 1\/4 tsp ground nutmeg<\/li>
- 1 tbsp pine nuts<\/li>
- Small piece of butter (1 tsp or use olive oil)<\/li>
- Sea salt and fresh pepper<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\nIn a bowl, beat the eggs with a fork. Then stir in the baby spinach and parmesan cheese. Season with nutmeg, salt and pepper.<\/p>\n\n\n\n
Heat butter or olive oil in a small skillet to medium. Roast the pin nuts for a few minutes, until brown. Add the egg mixture and cook for about 3mins, until partially set.<\/p>\n\n\n\n
Flip with a spatula, and continue cooking for 2-3mins. Reduce heat to low, and continue cooking for another 2-3mins (until done to your liking)<\/p>\n\n\n\n
16.Coconut Flour Porridge w\/ Blueberries & Almonds<\/h3>\n\n\n\n![\"easy](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/15.jpg\")
<\/figure>\n\n\n\nPrep time: 7mins | Servings: 1<\/strong><\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n- 2 tbsp coconut flour<\/li>
- 2 tbsp folden flax meal<\/li>
- 3\/4 cup water<\/li>
- Pinch of salt<\/li>
- 1 large egg, beaten<\/li>
- 2 tsp butter<\/li>
- 1 tbsp coconut milk<\/li>
- 130g blueberries<\/li>
- 1 tbsp almond flakes<\/li>
- 1 tbsp Sukrin Gold or another natural sweetener (optional)<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\nAdd the coconut flour, flax meal, water and salt to a small pot over medium heat and stir.<\/p>\n\n\n\n
When starting to simmer, lower the heat to med-low. Whisk until it begins to thicken.<\/p>\n\n\n\n
Remove the pot from the heat (leaving the heat on), add the beaten egg slowly while whisking continuously. Place the pot back on the heat and continue whisking, until porridge thickens.<\/p>\n\n\n\n
Turn off heat, add the butter, coconut milk and sweetener (optional. Whisk for another 1-2mins. Mix in hald the almonds and blueberries, sprinkle the rest on top.<\/p>\n\n\n\n
17.Quick Low Carb Egg Benedict<\/h3>\n\n\n\n![\"easy](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/16.jpg\")
<\/figure>\n\n\n\nPrep time: 10mins | Servings: <\/strong>4<\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n- 4 eggs, poached<\/li>
- 4 slices cooked bacon\/ham<\/li>
- 2 tomatoes, sliced<\/li><\/ul>\n\n\n\n
For the sauce<\/strong>: <\/p>\n\n\n\n- 3 egg yolks<\/li>
- 7 oz. butter<\/li>
- 1 tbsp lemon juice<\/li>
- Sea salt and fresh pepper<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\nAdd egg yolks to a food processor or blender. Melt the butter in the microwave or on the stove.<\/p>\n\n\n\n
With the processor running slowly, gradually add the hot butter in a steady stream to the eggs. You should get a thick and creamy sauce.<\/p>\n\n\n\n
Add the lemon juice and season to taste with salt and pepper. If too thick, add a little of warm water.<\/p>\n\n\n\n
Poach the 4 eggs.<\/p>\n\n\n\n
Place the tomato slices on plates. Top each with a slice of bacon or ham. Put poached eggs on top and pour the warm sauce over.<\/p>\n\n\n\n
18.Keto-Friendly Blueberry Ricotta Pancakes<\/h3>\n\n\n\n![\"blueberry](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/17.jpg\")
<\/figure>\n\n\n\nPrep time: 10mins | Servings: <\/strong>4-5<\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n- 3 large eggs<\/li>
- 3\/4 ricotta<\/li>
- 1 cup almond flour<\/li>
- 1\/2 cup flaxseed meal<\/li>
- 1\/4 cup blueberries<\/li>
- 1\/2 tsp vanilla extract<\/li>
- 1\/4 cup vanilla almond milk<\/li>
- 1 tsp baking powder<\/li>
- 1\/4 tsp stevia powder<\/li>
- 1\/4 tsp salt<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\nPreheat a skillet over medium heat. Mix the eggs, ricotta, vanilla extract and unsweetened almond milk in a blender.<\/p>\n\n\n\n
Mix the almond flour, golden flaxseed meal, salt, baking powder and stevia in a separate bowl.<\/p>\n\n\n\n
Slowly add the dry ingredients into the blender and blend until a smooth batter forms.<\/p>\n\n\n\n
Add the blueberries to the mix, halved or whole.<\/p>\n\n\n\n
Add butter to the preheated skillet and wait for it to melt. Pour around 2 tbsps of batter into the skillet., flip when lightly browned on the outside.<\/p>\n\n\n\n\n\n
19.Fried Chorizo w\/ Scrambled Eggs & Peppers<\/h3>\n\n\n\n![\"\"](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/18.jpg\")
<\/figure>\n\n\n\nPrep time: 10mins | Servings: 1<\/strong><\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n- 1 chorizo sausage, cut into medium pieces<\/li>
- 3 eggs (med-large)<\/li>
- 8 think strips of a green bell pepper, seeds removed.<\/li>
- Sea salt and fresh pepper.<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\nBring a skillet to medium-high heat. It is ideal to use a coated pan, if you do not have one, add a dash of oil.<\/p>\n\n\n\n
Add the cut chorizo to one side of the pan.<\/p>\n\n\n\n
While the chorizo is cooking, crack the eggs into a small bowl, whisk with a fork and season with salt and pepper.<\/p>\n\n\n\n
When the sausage is nearly cooked (getting crispy on the edges), add the eggs to the pan and cook them. Lightly fry the peppers (or add them raw, for a crispy-fresh taste)<\/p>\n\n\n\n
20.Fried Egg, Smoked Salmon & Avocado Brekky<\/h3>\n\n\n\n![\"\"](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/19.jpg\")
<\/figure>\n\n\n\nPrep time: 10mins | Servings: 2<\/strong><\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n- 4 eggs<\/li>
- 3 oz smoked salmon<\/li>
- 2 large avocados<\/li>
- 1\/2 lime, juiced<\/li>
- 3 tbsp yogurt<\/li>
- Sea salt and fresh pepper<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\nAvocado Cream<\/em>: spoon out the flesh of one avocado. Mix and mash with the yogurt, lime juice and spices.<\/p>\n\n\n\nCut the smoked salmon and the remaining avocado in slices.<\/p>\n\n\n\n
Fry the eggs in a preheated pan, the way you like them.<\/p>\n\n\n\n
Layout the avocado slices in small circles, two per plate. Working in layers, add the salmon, avocado cream, then top with the fried egg. Season to taste with salt and pepper.<\/p>\n\n\n\n
21.Poached Egg on Creamed Spinach<\/h3>\n\n\n\n![\"\"](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/20.jpg\")
<\/figure>\n\n\n\nPrep time: 10mins | Servings: 1<\/strong><\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n- 3 medium eggs<\/li>
- 1.5 tbsps heavy whipping cream<\/li>
- 1 tbsp flaxseeds<\/li>
- 1 slice smoked salmon, cut in small pieces<\/li>
- Small piece of butter<\/li>
- Sea salt and fresh pepper<\/li>
- 1\/2 avocado<\/li>
- Drizzle of olive oil<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\nBeat the eggs into a bowl. Add the cream, flaxseeds, salt and pepper. Whisk with a fork.<\/p>\n\n\n\n
heat a pan to medium, add the butter, then the egg mix and the salmon pieces.<\/p>\n\n\n\n
Chop half the avocado in large cubes and serve as a side. Drizzle avocado with olive oil and add spices to your liking.<\/p>\n\n\n\n
22.Salmon Omelette w\/ Side of Avocado<\/h3>\n\n\n\n![\"\"](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/21.jpg\")
<\/figure>\n\n\n\nPrep time: 10mins | Servings: 1<\/strong><\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n- 1 tsp butter<\/li>
- 90g baby spinach<\/li>
- 3 cherry tomatoes<\/li>
- 3 tsp sour cream<\/li>
- Dash of white wine vinegar1 free range egg (make sure t’s very fresh)<\/li>
- Sea salt and fresh pepper<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\nMelt the butter in a large pan on medium heat, add the spinach and the tomatoes.<\/p>\n\n\n\n
Stir continuously until spinach wilts.<\/p>\n\n\n\n
Remove everything from the pan, drain the spinach and chop into small pieces.<\/p>\n\n\n\n
Return the spinach to the pan (low-medium heat), add the sour cream and spices. Set aside on low heat to keep warm until you poach the egg.<\/p>\n\n\n\n
Crack the egg into a small bowl. Bring a pot of water to simmer, add the vinegar. Gently add the egg to the boiling water with a ladle. Poach for 2-3min (until whites are opaque). Remove from the pan with a slotted spoon. Dry on paper towels.<\/p>\n\n\n\n
Make a spinach bed on a plate, gently place the poached egg on top and add the tomatoes on the side.<\/p>\n\n\n\n
23.Turmeric Tea<\/h3>\n\n\n\n![\"turmeric](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/22.jpg\")
<\/figure>\n\n\n\nPrep time: 5mins | Servings: 1<\/strong><\/p>\n\n\n\nIngredients:<\/strong><\/p>\n\n\n\n- 2 cups of coconut milk<\/li>
- 2 cups of unsweetened almond milk<\/li>
- 2 tbsps freshly grated turmeric<\/li>
- 1 tbsp freshly grated ginger<\/li>
- 1 tsp cinnamon<\/li>
- 1 tsp vanilla powder<\/li>
- Pinch of black pepper<\/li>
- Optional: pinch of cayenne pepper<\/em><\/strong><\/li>
- Optional: a few drops of stevia or raw honey to taste<\/em><\/strong><\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\nGrate the ginger and turmeric.<\/p>\n\n\n\n
Pour the coconut and almond milk in a saucepan.<\/p>\n\n\n\n
Add all the other ingredients, whisk and bring to a boil. Simmer for 5 mins, then turn off the heat and let sit for 5mins.<\/p>\n\n\n\n
Strain through a fine mesh sieve into cups and serve immediately.<\/p>\n\n\n\n
24.Keto Hot Chocolate<\/h3>\n\n\n\n
![\"easy](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/easy-keto-breakfast-recipes.jpg\")
<\/figure>\n\n\n\n![\"easy](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/2.jpg\")
<\/figure>\n\n\n\n![\"easy](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/3.jpg\")
<\/figure>\n\n\n\n![\"easy](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/4.jpg\")
<\/figure>\n\n\n\n![\"easy](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/5.jpg\")
<\/figure>\n\n\n\n![\"easy](\"https:\/\/thatwowlifestyle.com\/wp-content\/uploads\/2020\/04\/6.jpg\")
<\/figure>\n\n\n\n