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Low Carb, but make it iconic.
Blonde Rich & Skinny is your low-carb lifestyle corner for women who want food that actually tastes good, routines that fit real life, and wellness advice without the boring diet-culture lecture. Here you'll find easy low-carb recipes, grocery guides, restaurant hacks, snack swaps, travel tips, fitness motivation, skincare advice, manifestation tools and honest diary-style content about building a healthier, more confident version of yourself. The goal is simple: eat better, feel lighter, glow harder β and stop treating healthy living like punishment. Whether you're starting keto for the first time, managing insulin resistance, trying to lose weight, or just looking for fresh realistic ideas, this is where you come for practical tools, zero guilt and a little attitude. No perfection required. Just smart choices, strong energy and a lifestyle that feels expensive even when dinner is eggs and avocado. Welcome to the club.
Start Here β
πIngredients:
πΈ10 medium sized tomatoes
πΈ3 tbsp. olive oil
πΈ500 ml chicken broth
πΈ2 cloves of garlic
πΈ120 ml heavy cream
πΈa little fresh basil
πΈ1 tsp provencal herbs
πΈ ground pepper, salt
π₯ HOW TO COOK:
1οΈβ£ Cut tomatoes into slices, mix with olive oil and chopped garlic. Preheat the oven, place the tomatoes on a baking sheet lined with foil and bake at 200 degrees for 20 minutes.
2οΈβ£ Place the baked tomatoes in a saucepan, grind them into puree with an immersion blender, add broth, salt, herbs and bring to a boil. Cook over low heat for 10-15 minutes.
3οΈβ£ Before serving, season the soup with cream and sprinkle with fresh basil.
β±Cooking time – 30 minutes.
πCalories / Protein / Fats / Carbs for 100g: 75/1.3/6.5/2.9.