Recipes

Protein Coconut Pancakes Serves: 2

Ingredients
  • ¼ cup coconut flour
  • ¼ cup full-fat unsweetened coconut milk
  • 3 eggs
  • ½ tsp. baking soda
  • 1 tsp. pure vanilla extract
  • 2 Tbsp. melted coconut oil + more for cooking
  • Butter or coconut butter for serving if desired.
Directions
  • 1.

    Start by preheating a medium/large skillet over medium heat with coconut oil.

  • 2.

    Add all of the ingredients to a large mixing bowl and whisk well to combine.

  • 3.

    Pour ¼ cup of the batter into the skillet at a time and cook for about 1 minute on each side.

  • 4.

    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
  • 1.

    Start by preheating a skillet over medium heat with the coconut oil.

  • 2.

    Add the egg and cook to your liking.

  • 3.

    Add the cooked egg to the center of the avocado half and season with salt and pepper.

  • 4.

    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
  • 1.

    Add the Greek yogurt to a serving bowl and mix in the pure vanilla extract.

  • 2.

    Serve with the shredded coconut.

  • 3.

    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
  • 1.

    Start by adding the coffee to a stockpot over medium heat with the coconut milk.

  • 2.

    Add the vanilla extract and cinnamon and whisk.

  • 3.

    Remove from heat and add the MCT oil and stir.

  • 4.

    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
  • 1.

    Add the salad greens to a large mixing bowl with the olive oil, salt, pepper, and walnuts. Toss.

  • 2.

    Place on a serving plate and top with the avocado and cheese.

  • 3.

    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
  • 1.

    Start by adding the hard-boiled eggs to a mixing bowl with the mayonnaise and mustard. Mash.

  • 2.

    Add in the freshly chopped dill, salt, and pepper and mix well.

  • 3.

    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
  • 1.

    Start by shredding the rotisserie chicken and adding it to a large mixing bowl with the mayonnaise. Stir well.

  • 2.

    Add in the remaining ingredients minus the lettuce and mix well.

  • 3.

    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
  • 1.

    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.

  • 2.

    While the asparagus is boiling, preheat a medium skillet over medium heat with the coconut oil and cook for about 5 minutes on each side or until the fish is cooked through.

  • 3.

    Season the salmon with the herbs, salt, and pepper.

  • 4.

    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
  • 1.

    Start by preheating a grill and adding the ground lamb to a large mixing bowl with all of the ingredients. Mix well.

  • 2.

    Form into 4 burger patties and cook on the grill for about 4 minutes or until cooked through.

  • 3.

    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
  • 1.

    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.

  • 2.

    Add the spiralized zucchini to the skillet with the tomatoes, garlic, and olive oil. Stir to combine.

  • 3.

    Season with salt and pepper and enjoy.

Cranberry Walnut Cheese Ball Serves: 8

Ingredients
  • 8 ounces of whipped cream cheese
  • 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
  • 1.

    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.

  • 2.

    Start by adding the cream cheese, and white cheddar cheese to a mixing bowl and stir well.

  • 3.

    Add the mixture into a zip lock style bag to make it easier to form into a ball.

  • 4.

    Remove from the zip lock bag and roll the cheese ball into the cranberries, walnuts, and then freshly chopped basil.

  • 5.

    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
  • 1.

    Start by preheating the oven to 350 degrees F and greasing a muffin tin with coconut oil.

  • 2.

    Next, add the almond flour, baking soda, sea salt, and ground nutmeg to a mixing bowl and mix well.

  • 3.

    Add in the remaining ingredients and stir until no clumps remain.

  • 4.

    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
  • 1.

    Add the raw cashews to a food processor with the cocoa powder and process until the cashews are finely chopped.

  • 2.

    Add in the remaining ingredients and process until the dough comes together.

  • 3.

    Refrigerate for 1 hour before forming the mixture into 12 bite sized balls.

  • 3.

    Refrigerate until ready to serve.

Anti-inflammatory Latte Serves: 1

Ingredients
  • 1 cup of full-fat unsweetened coconut milk
  • 1 tsp. ground turmeric
  • ¼ tsp. ground cinnamon
Directions
  • 1.

    Simply add all the ingredients to a stockpot over low/medium heat and whisk until warmed through.

  • 2.

    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
  • 1.

    Place all ingredients into a high-speed blender and blend until smooth.

  • 2.

    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
  • 1.

    Place all ingredients into a high-speed blender and blend until smooth.

  • 2.

    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
  • 1.

    Place all ingredients into a high-speed blender and blend until smooth.

  • 2.

    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
  • 1.

    Place all ingredients into a high-speed blender and blend until smooth.

  • 2.

    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
  • 1.

    Place all ingredients into a high-speed blender and blend until smooth.

  • 2.

    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
  • 1.

    Place all ingredients into a high-speed blender and blend until smooth.

  • 2.

    Enjoy right away.