ROASTED PARMESAN GREEN BEANS

Ingredients:

• 1 lb fresh green beans
• 2 TBSP olive oil
• 2 TBSP Grated or Shredded Parmesan Cheese
• 2 TBSP Panko Bread Crumbs
• 1/2 tsp salt
• 1/4 tsp garlic powder

Instructions:

• Preheat oven to 400 degrees.
• Combine all ingredients in a large mixing bowl; toss to coat.
• Spread green beans on a large rimmed baking sheet.
• Roast for 15-20 minutes; stirring halfway through.

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Best-Ever Chicken Salad

Ingredients:

• ½ cup water
• ½ cup sugar
• 4 tbsp mint leaves divided
• ½ cup rum
• ½ cup coconut water
• 14 oz coconut milk
• ¼ cup fresh squeezed lime juice app 2 limes
• 6 cups ice

Instructions:

1. Add the water, sugar and 2 tbsp mint leaves to a small saucepan over medium-high heat.
2. Bring to a boil and stir until all of the sugar has been dissolved, 2-3 minutes.
3. Remove from the heat and strain out the mint leaves.
4. Allow to cool for 15-20 minutes.
5. Add this to a blender with the remaining 2 tbsp mint leaves, rum, coconut water, coconut milk, lime juice and ice.
6. Blend until smoothThis Best-Ever Chicken Salad is really wonderful.  Perfect for incredible chicken salad sandwiches (croissants are great!), or ton top of a lovely bed of green.  Either way, you're just going to love this Best-Ever Chicken Salad!    Using our Homemade Mayo recipe makes it even better!.

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Crispy Brussel Sprouts With Dijon Aioli

Ingredients:

• Crispy Brussel Sprouts

• 1 lb. brussel sprouts, halved. or cut into wedges if they are bigger

• 1-2 tbsp olive oil

• salt and pepper to taste

• Dijon Aioli

• 1/4 cup mayo, I use avocado oil mayo

• 2 tbsp olive oil

• 1 & 1/2 tbsp dijon

• 1 tsp minced garlic

• salt and pepper to taste

• 1/2 tsp fresh chopped or dried parsley

Instructions:

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Instructions:

1. Preheat the oven to 400 degrees F.
2. Toss your brussel sprouts with olive oil, salt, and pepper. Arrange them on a baking sheet in a single layer and bake for 15-18 minutes or until they are crispy enough to your liking!
3. Meanwhile, combine all the aioli ingredients besides the parsley. Mix together and chill until the brussel sprouts are ready.
4. Serve aioli in a small dipping bowl and top with fresh or dried parsley. Dip the brussel sprouts in the dipping sauce 

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Maple Pecan Hasselback Butternut Squash

Ingredients:

• 1 small butternut squash (about 8-inches in length)

• Cooking oil, for brushing

• 1/4 cup maple syrup

• 2 Tbsp butter

• 1/2 tsp dried thyme leaves

• 3 sprigs Fresh thyme

• 2 Tbsp pecans finely chopped

• Salt and freshly ground pepper

• 1 Tbsp maple syrup

• Flaky finishing salt, like Maldon's

Instructions:

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Instructions:

1. Preheat oven to 425F with rack in top third of oven. Have a baking sheet ready (best choice is one that is just a bit larger than the two squash halves.
2. Cut butternut squash in half lengthwise, trying to keep the two halves as even in size as possible (for even cooking). Scoop out the seeds and pulp from the squash and discard. Using a vegetable peeler, peel off the skin and the whitish layer just beneath it to expose bright orange flesh. Place on prepared baking sheet, cut side down. Brush squash with oil and sprinkle with salt and pepper. Cook in preheated oven for 20 minutes. Remove from oven and allow to cool for 5 minutes.
3. Remove squash halves to a cutting board. Using a sharp knife, cut slits 1/4-inch apart in the squash, cutting almost but not all the way through. *Tip: Place the handle of a wooden spoon alongside the squash to act as a guard to prevent cutting too far down.
4. Return cut squash to the same baking sheet. Heat the 1/4 cup maple syrup and 2 Tbsp. butter in the microwave or a small saucepan until the butter is melted. Stir well to combine. Brush with maple/butter mixture and sprinkle with salt and pepper. Sprinkle dried thyme leaves over squash, trying to get in the slits a bit, if possible. Pour 1/4 cup water in to bottom of pan, then return to 425F oven for 15 minutes. Remove from oven, baste with more maple/butter mixture. add another 1/4 of water to the pan and return to the oven for a further 15 minutes.
5. Remove from oven. Tuck 2 or 3 thyme sprigs between a few slits in each squash half. Add pecans to remaining maple/butter mixture and stir to combine. *Note: If mixture has hardened at all, re-warm before adding pecans so it's liquid again. Brush pecan/maple/butter mixture over-top of squash. Add a final 1/4 cup of water to the pan and return to the oven for a further 8-10 minutes, or until squash is tender.
6. Remove from oven. Drizzle a bit of maple syrup over each half. Sprinkle with finishing salt.

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Instant Pot Buffalo Chicken Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 1/2 cup chopped celery
• 1 1/2 cup chopped bell pepper, (I mix green and orange)
• 2 pounds chicken breast
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 (32 ounce) carton chicken broth
• 1/2 cup low ranch dressing, room temperature
• 1/3 cup buffalo sauce
• 4 ounces cream cheese, room temperature
• 2 cups shredded cheddar

Instructions:

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Instructions:

Set the Instant Pot to the sauté mode. Sauté the celery, bell pepper and garlic in the butter.
Add the chicken breast, paprika, onion powder, garlic powder and chicken broth.
Place the lid on the instant pot, seal the pressure valve and set the pressure cooker to 20 minutes.
Allow the pressure to naturally release for 5-10 minutes, then manually release the rest then remove the lid.
Remove the chicken and shred it, set aside.
While the chicken is out of the pot add the buffalo sauce, ranch dressing, cream cheese and shredded cheddar. Whisk the mixture until it is completely smooth. This may take 1-2 minutes of vigerious stirring.
Then add the chicken back to the soup. 
Top with chopped green onions, cheese and additional buffalo sauce if desired.




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Salted Dark Chocolate Cheesecake

Prep Time: 25 minutes

Cook Time: 18 minutes

Total Time: 43 minutes

Ingredients:

Chocolate Cookie Crust

• 8 tablespoons butter, melted
• 1 1/4 cup almond flour
• 2 tablespoons cocoa powder
• 2 tablespoons keto friendly powdered sweetener (Swerve or Monkfruit)

Dark Chocolate Cheesecake

• 2 (8 ounce) packages cream cheese
• 2 eggs
• 1/2 cup keto friendly powdered sweetener (Swerve or Monkfruit)
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 cup heavy cream
• 4 pieces unsweetened bakers chocolate

Melted Dark Chocolate and Sea Salt

• 1/2 cup Lilly's Dark Chocolate Chips
• 1 tablespoon coconut oil
• sea salt to taste

Instructions:

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Instructions:

1. Preheat the oven to 350 degrees. To make the chocolate crust: combine the melted butter, almond flour, keto friendly sweetener and cocoa powder.
2. Press the dough into the bottom of a silicone muffin pan (or paper lined muffin pan)
   Pre-bake the crust for 7 minutes and allow the crust to cool COMPLTELY.
3. In a stand mixer or hand mixer combine the cream cheese, eggs, sweetener, cocoa powder and vanilla until things are just barely incorporated.
4. Add the melted bakers chocolate and the heavy cream. Mix until completely smooth, mixture will be light and airy.
5. Spoon onto the cooled crust.
6. Bake 15-18 minutes until the cheescake has set. Remove from oven and allow the cheesecakes to cool competely.
7. Melt the Lilly's dark chocolate chips and coconut oil, stir until smooth. Dip the top of the cheesecake into the melted chocolate and sprinkle with sea salt. Set aside to cool.

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Keto Cranberry Cheesecake Bars

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• Crust
• 8 tablespoons butter, melted
• 1 1/4 cup almond flour
• 2 tablespoons swerve confectioners sweetener

• Cheesecake Layer
• 8 ounces cream cheese
• 1 egg yolk
• 1/3 cup swerve confectioners sweetener
• 2 teaspoons pure vanilla extract

• Cranberry Layer
• 1 cup Low carb Cranberry Sauce (recipe linked below)

• Pecan Crumble Layer
• 2 tablespoons butter
• 1/4 cup pecans
• 1/2 cup almond flour
• 1 tablespoon swerve confectioners sweetener

Instructions:

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Instructions:

For the Crust: Preheat oven to 350 degrees.
Line an 8x8 pan with foil or parchment paper.
Combine the melted butter, almond flour and swerve in a small bowl and press into the foil lined pan.
Prebake crust for 7 minutes, it should not be firm just slightly beginning to brown around the edges.
Remove crust and allow it to cool.

For the Vanilla Cheesecake Layer:

Using an electric mixer or small blender combine the cream cheese, egg yolk, sweetener and vanilla extract until smooth.

Spread the cheesecake layer evenly over the crust.

For the Cranberry Layer:

Spread the prepared low carb cranberry sauce over the cheesecake mixture.

For the Pecan Crumble:

Combine the butter, almond flour, pecans and sweetener in a small blender or food processor and pulse until it resembles a crumb like misture.

Sprinkle over the cranberry layer.

Bake 18-20 minutes until the top is lightly browned.
Allow bars to cool completely before slicing.

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Green Cauliflower Rice

• • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: 4 servings
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  • Ingredients:

    
    

3 tablespoons water

8 ounces (half of a 1-pound bag) frozen chopped spinach

2 tablespoons olive oil

1 bunch green onions, chopped

1 pound cauliflower rice, homemade or store-bought, fresh or frozen

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup fresh chopped cilantro or flat leaf parsley







Instructions:

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Instructions:

1 Cook the spinach: In a microwave-safe bowl, sprinkle the water evenly over the spinach. Cover the bowl with a microwave-safe lid or plastic wrap, and microwave at high heat for 3-4 minutes, depending on the strength of your microwave, until the spinach is fully thawed and steaming hot.

Transfer the spinach to a colander or mesh strainer, and use the back of a spoon to squeeze out as much moisture as you can.

2 Sauté onions: Heat the olive oil in a large skillet over medium heat. Add the green onions and sauté until they are softened and translucent, about 2 minutes. 

3 Cook the cauliflower rice: Add the cauliflower rice, salt, and pepper and sauté another 5 minutes, until the cauliflower is cooked through and you’re starting to see a little bit of browning on the green onions.

Add the spinach and sauté for 2 more minutes. Turn off the heat, then stir in the chopped herbs. Taste for seasoning, adding more salt and/or pepper if needed.   

4 Serve: Remove from heat and serve right away or cool to room temperature. Store in the fridge for up to 4 days, or in the freezer for up to 2 months.




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BBQ Pulled Jackfruit Tacos

• Prep time: 15 minutes
• Cook time: 10 minutes
• Yield: 4 to 6 servings

Ingredients:

• 2 (14-ounce) cans jackfruit in brine, drained and rinsed
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, finely chopped (about 1 1/2 cups)
• 2 cloves minced garlic
• 1 jalapeño, seeded and finely chopped (optional)
• 3/4 cup barbecue sauce, store-bought or homemade
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1 teaspoon grated orange zest

To serve:

• 10 to 12 (6-inch) corn tortillas
• 1 ripe avocado, thinly sliced
• 4 radishes, thinly sliced
• 1/3 cup cilantro leaves, roughly chopped
• 1/3 cup shredded red cabbage
• 1/3 cup corn kernels, canned or fresh from the cob
• 1/4 cup sour cream (optional)
• 1 lime, cut into wedges

Instructions:

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Instructions:

1 Shred the jackfruit: Using your fingers or forks, break apart the chunks of jackfruit into shredded pieces.

2 Cook the onions: In a large saucepan over medium heat, warm the olive oil. Add the onion and cook until translucent, about 5 minutes. Add the garlic and jalapeño and cook for an additional 1 minute, until the garlic is fragrant.

 3 Cook the jackfruit: Add the shredded jackfruit to the pan with the onions and stir well. Add the barbecue sauce, cumin, oregano, coriander, smoked paprika and salt to the pan.

Stir to evenly distribute the spices and cook for another 4 to 5 minutes, or until the jackfruit is browned and slightly crisped around the edges. Fold in the orange zest.

4 Assemble the tacos: Warm the tortillas and add a large spoonful of cooked jackfruit to the center of each. Top with avocado, radishes, cilantro, cabbage, corn, sour cream and a squeeze of lime.

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BUFFALO CAULIFLOWER WINGS

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

• 1 head of cauliflower, cut into florets
• 3/4 cup flour
• 1 teaspoon ground paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 3/4 cup buttermilk
• 2 tablespoons butter, melted
• 1/3 cup Buffalo Sauce 

Instructions:

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Instructions:

Preheat the oven to 375°F and line two baking sheets with parchment paper. Set aside. 

In a large bowl, combine the spices, salt, and the flour. Add the buttermilk and stir until combined. The mixture should be pretty thick! 

Add the cauliflower florets to the bater, coating each piece evenly in the buttermilk mixture. Place the coated cauliflower on the prepare baking pans, leaving room between each piece to the air can circulate around them. 

Bake for 20 minutes and then flip the cauliflower over to it’s other side to get an even bake. Bake for another 20 minutes on the other side! 

While the cauliflower bakes, make the buffalo sauce. Combine the buffalo sauce with the melted butter and whisk to combine.  

When the cauliflower is done, add the florets into the bowl the hot sauce mixture is in. Toss to combine.

Hope You Enjoy