Add all of the ingredients to a large mixing bowl and whisk well to combine.
Pour ¼ cup of the butter into the skillet at a time and cook for about 1 minute on each side.
Serve with butter or coconut butter if desired.
Avocado Boat Serves: 1
Ingredients
1 ½ of an avocado, pitted
1 egg
1 Tbsp. chopped fresh parsley
Salt & pepper to taste
Coconut oil for cooking
Directions
Start by preheating a skillet over medium heat with the coconut oil.
Add the egg and cook to your liking.
Add the cooked egg to the center of the avocado half and season with salt and pepper.
Serve with the freshly chopped parsley.
Coconut Greek Yogurt Serves: 1
Ingredients
1 cup of full-fat unsweetened Greek yogurt
1 Tbsp. unsweetened shredded coconut
1 tsp. pure vanilla extract
Directions
Add the Greek yogurt to a serving bowl and mix in the pure vanilla extract.
Serve with the shredded coconut.
Enjoy right away.
Fat Bomb Keto Cocoa Breakfast Latte Serves: 1
Ingredients
1 cup of brewed coffee
½ cup of full-fat unsweetened coconut milk
1 Tbsp. MCT oil
1 tsp. pure vanilla extract
½ tsp. ground cinnamon
Directions
Start by adding the coffee to a stockpot over medium heat with the coconut milk.
Add the vanilla extract and cinnamon and whisk.
Remove from heat and add the MCT oil and stir.
Enjoy.
Avocado & Walnut Salad Serves: 1
Ingredients
2 cups of spring mix salad
1 avocado, sliced
2 Tbsp. walnut halves
2 Tbsp. shredded or crumbled cheese of choice
1 Tbsp. olive oil
Sea salt & pepper to taste
Directions
Add the salad greens to a large mixing bowl with the olive oil, salt, pepper, and walnuts. Toss.
Place on a serving plate and top with the avocado and cheese.
Enjoy.
Egg Salad with Parsley Serves: 2
Ingredients
6 hard-boiled eggs, chilled
½ cup of mayonnaise
1 tsp. Dijon mustard
1 Tbsp. freshly chopped dill + more for serving
Salt & pepper to taste
Directions
Start by adding the hard-boiled eggs to a mixing bowl with the mayonnaise and mustard. Mash.
Add in the freshly chopped dill, salt, and pepper and mix well.
Chill for 1 hour before serving.
Chicken Salad Serves: 4
Ingredients
1 rotisserie chicken, shredded
½ cup of mayonnaise
2 ribs of celery, chopped
1 Tbsp. freshly chopped parsley
Salt & pepper to taste
Lettuce leaves for serving
Directions
Start by shredding the rotisserie chicken and adding it to a large mixing bowl with the mayonnaise. Stir well.
Add in the remaining ingredients minus the lettuce and mix well.
Serve over a bed of lettuce and chill for 1 hour before serving.
Pan Seared Herbed Salmon with Asparagus Serves: 1
Ingredients
1 salmon filet
8 spears of asparagus
¼ cup cherry tomatoes
1 tsp. dried oregano
½ tsp. dried thyme
Salt & pepper to taste
Coconut oil for cooking
Directions
Start by bringing a large pot of water to a boil and boil the asparagus for 5-7 minutes or until tender. Drain once cooked.
Start by bringing a large pot of water to a boil and boil the asparagus for 5-7 minutes or until tender. Drain once cooked.
Season the salmon with the herbs, salt, and pepper.
Serve the cooked salmon with the asparagus and cherry tomatoes.
Garlic & Onion Grilled Lamb Burger Serves: 4
Ingredients
1 lb. of ground lamb
2 cloves of garlic, chopped
1 small yellow onion, finely chopped
1 Tbsp. Italian seasoning
Salt & pepper to taste
Lettuce leaves for serving
Directions
Start by preheating a grill and adding the ground lamb to a large mixing bowl with all of the ingredients. Mix well.
Form into 4 burger patties and cook on the grill for about 4 minutes or until cooked through.
Serve with extra sliced onion and lettuce leaves if desired.
Shrimp with Zoodles Serves: 1
Ingredients
1 zucchini, spiralized
6 large deveined shrimp, tails removed
¼ cup cherry tomatoes, halved
1 clove of garlic, chopped
2 Tbsp. olive oil
Salt & pepper to taste
Coconut oil for cooking
Directions
Start by preheating a medium skillet with coconut oil. Add the shrimp and cook for a few minutes on each side or until the shrimp is pink and thoroughly cooked.
Add the spiralized zucchini to the skillet with the tomatoes, garlic, and olive oil. Stir to combine.
Season with salt and pepper and enjoy.
Cranberry Walnut Cheese Ball Serves: 8
Ingredients
Cranberry Walnut Cheese Ball
½ cup of grated white cheddar cheese
¼ cup no-sugar added dried cranberries
½ cup of walnut pieces
¼ cup freshly chopped basil
Directions
Start by bringing a large pot of water to a boil and boil the asparagus for 5-7 minutes or until tender. Drain once cooked.
Start by adding the cream cheese, and white cheddar cheese to a mixing bowl and stir well.
Add the mixture into a zip lock style bag to make it easier to form into a ball.
Remove from the zip lock bag and roll the cheese ball into the cranberries, walnuts, and then freshly chopped basil.
Refrigerate for 1 hour before serving.
Corn Bread Muffins Serves: 12
Ingredients
2 cups of almond flour
3 eggs
½ cup of unsweetened almond milk
2 Tbsp. melted coconut oil + more for greasing
1 tsp. baking soda
½ tsp. sea salt
¼ tsp. ground nutmeg
A few drops of vanilla crème stevia extract
Directions
Start by preheating the oven to 350 degrees F and greasing a muffin tin with coconut oil.
Next, add the almond flour, baking soda, sea salt, and ground nutmeg to a mixing bowl and mix well.
Add in the remaining ingredients and stir until no clumps remain.
Pour into the muffin tins and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Raw Cocoa Bites Serves: 12
Ingredients
1 cup of raw walnuts
¼ cup raw unsweetened cocoa powder
½ cup of shredded unsweetened coconut
½ cup of melted coconut oil
¼ cup unsweetened almond butter
1 tsp. pure vanilla extract
½ tsp. sea salt
2 Tbsp. water
Directions
Add the walnuts to a food processor with the cocoa powder and process until the cashews are finely chopped.
Add in the remaining ingredients and process until the dough comes together.
Refrigerate for 1 hour before forming the mixture into 12 bite sized balls.
Refrigerate for 1 hour before forming the mixture into 12 bite sized balls.
Anti-inflammatory Latte Serves: 1
Ingredients
1 cup of full-fat unsweetened coconut milk
1 tsp. ground turmeric
¼ tsp. ground cinnamon
Directions
Simply add all the ingredients to a stockpot over low/medium heat and whisk until warmed through.
Enjoy right away.
Orange Creamsicle Shake Serves: 1
Ingredients
1 cup of full-fat unsweetened coconut milk
½ of an orange peeled and sliced
1 scoop of orange mango (insert product name)
1 Tbsp. coconut butter
1 Tbsp. flaxseeds
1 handful of ice
Directions
Place all ingredients into a high-speed blender and blend until smooth.
Enjoy right away.
Chocolate Covered Orange Shake Serves: 1
Ingredients
1 cup of full-fat unsweetened coconut milk
1 scoop of orange mango (insert product name)
1 Tbsp. coconut butter
1 Tbsp. raw unsweetened cocoa powder
1 Tbsp. flaxseeds
1 handful of ice
Directions
Place all ingredients into a high-speed blender and blend until smooth.
Enjoy right away.
Raspberry Lemonade Shake Serves: 1
Ingredients
1 cup of unsweetened almond milk
½ cup of raspberries
1 Tbsp. freshly squeezed lemon juice
1 scoop of raspberry lemonade (insert product name)
1 handful of ice
Directions
Place all ingredients into a high-speed blender and blend until smooth.
Enjoy right away.
Tart Cherry Smoothie Serves: 1
Ingredients
1 cup of unsweetened almond milk
½ cup of frozen pitted cherries
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. coconut oil
1 scoop of raspberry lemonade (insert product name)
1 handful of ice
Directions
Place all ingredients into a high-speed blender and blend until smooth.
Enjoy right away.
Coconut Raspberry Smoothie Serves: 1
Ingredients
1 cup of full-fat unsweetened coconut milk
½ cup of raspberries
1 scoop of raspberry lemonade (insert product name)
1 Tbsp. coconut oil
1 handful of ice
Directions
Place all ingredients into a high-speed blender and blend until smooth.
Enjoy right away.
Tropical Mango Smoothie Serves: 1
Ingredients
1 cup of full-fat unsweetened coconut milk
¼ cup frozen mango chunks
1 scoop of orange mango (insert product name)
1 handful of ice
Directions
Place all ingredients into a high-speed blender and blend until smooth.
Enjoy right away.
Bacon-wrapped turkey-avocado cutlets
Ingredients
2 pounds of ground turkey (you can use pork or beef as well)
2 Eggs
1 Avocado
1 Onion
Sliced cheese
Bacon
Salt, Pepper, Oregano and Basil Seasoning to taste
Directions
Combine ground turkey, eggs, finely chopped avocado and grated onion in a bowl and mix thoroughly.
Preheat a skillet (low heat), add some extra virgin olive oil (just enough to cover the surface), make a patty and place on the skillet.
Fry on one side for 5-7 minutes (for turkey, other meats could take a little longer) or until you see a light crust, then flip it over and fry for another 5-7 minutes, then remove.
On the side, criss-cross two slices of bacon on any flat surface (cutting board), place the cutlet on top of the bacon in the middle of the cross, put a slice of cheese on top of the cutlet and wrap the bacon around.
Place the wrapped cutlet back into the skillet, fry for another 2-3 minutes on each side and remove.
Spinach Balls with Ham and Tomato Dip
Ingredients
Spinach Balls Ingredients
8 oz of Spinach⠀ 3 Eggs
1 cup of Almond Flour
6 oz of Shredded Cheddar⠀
1 oz of Parmesan Cheese⠀
1/3 cup of fresh dill
1/4 cup of fresh Cilantro
2 tablespoons of Extra Virgin Olive Oil
Salt, pepper, garlic powder to taste
Dip Ingredients
1 can (14.5 OZ) of Diced Tomatoes ⠀
1/2 cup of fresh Red Onion 1/3 cup of fresh Cilantro
1 tablespoon of Extra Virgin Olive Oil⠀
Salt, pepper, garlic powder, sesame seeds to taste
Directions
Preheat the oven to 450 degrees.
Place spinach into a bowl and cover with boiling water for 3 minutes, then strain it and squeeze the water out of it with your hands.
Chop the spinach, dill, cilantro and ham, beat the eggs.
Combine all the ingredients, add Almond Flour, both kinds of cheese, salt pepper, and garlic powder to taste. Bake for 20-25 minutes.
Dip Directions
Place the tomatoes, onion, Virgin Oil, and condiments into the blender and blend until desired consistency.
Bon appetit! ⠀
Brussel Sprouts with Prosciutto Serves: 2
Ingredients
1 lb of Brussel Sprouts
5 oz of Prosciutto
2 oz of Blue Cheese⠀
3 tbs of Ghee Butter
Garlic powder, salt, pepper, sesame seeds to taste
Directions
Preheat a frying pan with ghee butter, add brussel sprouts and fry for 2-3 minutes on medium heat.
Add water, spices, and simmer for another 8-10 minutes on low heat.
Place the brussel sprouts on the plate and add blue cheese with prosciutto slices. The cheese will start melting, giving the dish a pleasant, delicate taste.
Coconut Chicken with Blue Cheese Serves: 2
Ingredients
2 lbs of chicken thighs
2 medium carrots⠀
1 small garlic bulb⠀
3 oz of canned coconut milk⠀
1/2 cup of fresh cilantro ⠀
1,5 oz of blue cheese⠀
2 tablespoons of ghee butter Salt, pepper, turmeric, basil, ginger powder to taste⠀
Directions
Pre-heat a frying pan with ghee butter.
Cut the chicken and finely chop the garlic and carrots.
Place the garlic and carrots in the pan for 1-2 minutes, then add chicken and fry on medium heat for another 6-9 minutes, the color should become golden-bronze.
Pour coconut milk, add herbs and spices, and simmer on low heat for 10-15 minutes.
Put the dish on a plate and garnish with blue cheese.
Scallops in Bacon Sauce
Ingredients
1 pound of scallops ⠀
1 small garlic bulb
4 slices of bacon⠀
2 oz of canned coconut milk⠀
4 oz of Philadelphia cream cheese
1/2 cup of fresh dill⠀
2 tablespoons of ghee butter Salt, pepper, basil, turmeric⠀
Directions
Heat the frying pan to medium temperature, fry the finely chopped garlic (we used ghee butter) for 1-2 minutes.
Add chopped bacon, fry until crispy for another 5-6 minutes and put aside.
Rinse the scallops and dry well with paper towels.
Preheat the oven to 400 degrees and boil the celery for 3 to 5 minutes.
Cut the bacon into small pieces, squeeze the garlic with a garlic press.
Mix bacon and garlic with lemon juice, shredded cheese, blue cheese, heavy cream, and spices to create a delicious filling, and spread it evenly onto the celery stalks.
Bake in the oven for 25 to 40 minutes and enjoy
Cauliflower Cream Soup with Chicken and Blue Cheese Serves: 2
Ingredients
2 medium carrots
1 small onion ⠀
1 medium head of cauliflower
1/4 cup of fresh cilantro⠀
1/4 cup of fresh parsley⠀
12 oz of chicken thighs ⠀
3 1/2 oz of blue cheese ⠀
4 oz of half & half or heavy cream
3 oz of ghee butter ⠀
salt,pepper,turmeric powder,garlic powder,basil
Directions
Chop cauliflower, carrots, and chicken into medium pieces.
Place everything into a pan, add water, and put the pan on the stove.
Add parsley, cilantro, and spices (to your taste). Cook for 25-30 minutes until the veggies become soft.
Cut the onion and fry it, then place everything into the blender and blend until the consistency of a cream.
Place the cream back on the stove and cook on low fire for another 3-5 minutes, add half & half, and 3-4 spoons of ghee butter (you can use any butter).
Now you can add small pieces of blue cheese and chicken to decorate the soup, so it looks exactly like on the picture.
Stuffed Portobello with Zucchini and Ham Serves: 6
Ingredients
6 large portobello mushrooms
4 oz of ham
3 oz of cheese ( cheddar )
1,5 oz of blue cheese
1/2 cup of fresh cilantro
1 medium zucchini
2 tablespoons of extra virgin olive oil
Salt, pepper, garlic powder to taste
Directions
Preheat the oven to 450 degrees.
Cut the cheddar into small cubes, chop the ham, zucchini, and cilantro.
Place the mushrooms in the baking pan, fill them with the stuffing and add condiments to taste.
Sprinkle blue cheese on top and place in the oven for 20-25 minutes.
