
### Ingredients

- 8 Jalapeños, hollowed
- 8oz Cream Cheese
- 8oz shredded cheese of your choice
- 8 slices bacon

### Instructions

1. Cut a "T" into one side of your Jalapeños and scoop out the seeds.
1. In a bowl, mix cream cheese and shredded cheese until throughly mixed.
1. Preheat air frier for 10 minutes at 400°
1. Stuff each pepper with cheese mixture and wrap with one slice of bacon. Wrap the ends of the bacon underneath so they stay together.
1. Cook for 15 minutes at 350°
1. Eat them all in one sitting.


Jalapeños stuffed with cheese and wrapped with bacon.

Bacon Wrapped Jalapeño Poppers


### Ingredients

- 4 boneless, skinless chicken thighs
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
- 2 tablespoons olive oil, divided
- 1/2 lb Brussels sprouts, halved
- 2 medium carrots, peeled and sliced
- 1 small red onion, cut into wedges
- Fresh thyme or rosemary (optional)

### Instructions

1. In a bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper.
1. Place chicken thighs in the mixture, making sure they are coated evenly. Marinate for at least 30 minutes, or up to a few hours in the refrigerator for more flavor.
1. Preheat your oven to 400°F (200°C).
1. On a large baking sheet, toss Brussels sprouts, carrots, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread them out in an even layer.
1. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the marinated chicken thighs for 2-3 minutes on each side until golden brown.
1. Place the seared chicken thighs on top of the vegetables on the baking sheet. Drizzle any remaining marinade over the chicken.
1. Roast in the preheated oven for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches an internal temperature of 165°F (74°C).
1. Garnish with fresh thyme or rosemary if desired, and serve directly from the pan for a rustic presentation.


Balsamic Honey Mustard Chicken Thighs with Roasted Vegetables


### Ingredients

- 1 pound (454 g) ground beef
- ½ pound (227 g) beef sausage, crumbled
- 1½ cups chopped kale
- ¼ cup chopped scallions
- 2 garlic cloves, minced
- ½ cup grated Romano cheese
- ¹⁄₃ cup crumbled blue cheese
- Salt and ground black pepper, to taste
- 1 teaspoon crushed dried sage
- ½ teaspoon oregano
- ½ teaspoon dried basil
- 1 tablespoon olive oil

### Instructions

1. Place 1½ cups of water and a steamer basket in your Instant Pot.
1. Mix all ingredients until everything is well incorporated.
1. Shape the mixture into 6 equal sized patties. Place the burgers in the steamer basket.
1. Secure the lid. Choose Manual mode and High Pressure; cook for 6 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.


Burgers. But the have kale. So it's healthy.

Beef Burgers with Kale and Cheese


### Ingredients

- 8 Beef Short Ribs bone in
- 3 tablespoons Olive Oil
- 1 small Onion diced
- 4 cloves Garlic sliced
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- 1 cup Beef Stock

### Instructions

1. Place 1 tablespoon of the oil into a large frying pan and place over high heat.
1. Brown the short ribs on all sides and set aside.
1. Set your instant pot to saute and add the remaining oil, followed by the onion, garlic, thyme, and salt. Saute for about 5 minutes until the onions have softened.
1. Add the beef stock and mix well.
1. Add the brown short ribs to the instant pot and put on the lid.
1. Set to high pressure for 45 minutes for large ribs, 30 minutes for smaller ribs.
1. Use the natural release method and remove the lid.
1. Remove the ribs and place them into a lined roasting tray.
1. Pour half the remaining liquid into a small saucepan and place over high heat to reduce. Boil until reduced by half, then blend with an immersion blender until smooth.
1. Broil the ribs for 5 minutes, or until crispy.
1. Serve the ribs drizzled with sauce and with a side of Keto Coleslaw.


Simple beef short rib recipe. Pair with Szechuan Green Beans.

Beef Short Ribs


### Ingredients

- 3 heads broccoli
- 1 cup shredded cheddar
- 1 red onion
- 0.5 cup sliced almonds
- 4 slices bacon
- 2 tbsp chopped chives
- 1 cup mayonnaise
- 3 tbsp apple cider vinegar
- 1 tbsp dijon mustard

### Instructions

1. In a medium pot or saucepan, bring 6 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.
1. Add broccoli florets to the boiling water and cook until tender, 1 to 2 minutes. Remove with a slotted spoon and place in the prepared bowl of ice water. When cool, drain florets in a colander.
1. In a medium bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.
1. Combine all salad ingredients in a large bowl and pour over dressing. Toss until ingredients are combined and fully coated in dressing. Refrigerate until ready to serve.


Easy ass salad to make and just have in the fridge and it has bacon, son.

Broccoli Salad


### Ingredients

- 1/2 cup / 8 TBS / 40 g - Unsweetened Cocoa Powder
- 1 cup / 4 oz / 113 g - Chopped Walnuts
- 2 cups butter
- 3/4 Cup / 144 g - Xylitol sweetener
- 4 - Eggs (whole)
- 1 tsp - Vanilla Extract

### Instructions

1. Preheat oven to 375°F.
1. Melt the butter (or coconut butter).
1. On low speed, mix butter, cocoa powder, xylitol, vanilla, walnuts, and eggs until batter is smooth and fluffy; this can take a few minutes.  Grease a glass or metal 8” x 8” square pan with butter or coconut butter.
1. Pour mixture evenly in the baking pan.
1. Bake for 20-25 minutes – put toothpick in center to see if brownie mix sticks. If the toothpick comes out clean, the brownies are fully cooked.
1. Remove and let cool for 15 min.  These brownies must be kept in the refrigerator because they contain butter, which tends to melt at room temperature.


Brownies


### Ingredients

- 12 tablespoons butter
- 2 tablespoon packaged dry ranch-dressing mix
- 1 pound fresh cremini mushrooms
- 4 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh flat-leaf Italian parsley

### Instructions

1. With the crock insert in place, preheat the slow cooker to low.
1. Put the butter and the dry ranch dressing in the bottom of the slow cooker, and allow the butter to melt. Stir to blend the dressing mix and butter.
1. Add the mushrooms to the slow cooker, and stir to coat with the butter-dressing mixture. Sprinkle the top with the Parmesan cheese.
1. Cover and cook on low for 4 hours.
1. Use a slotted spoon to transfer the mushrooms to a serving dish. Top with the chopped parsley and serve.


Buttery Slow Cooker Mushrooms


### Ingredients

- 1 head cauliflower
- 3 tbsp butter
- 1 bag shredded cheddar cheese
- 0.25 cup heavy cream
- 0.25 cup almond milk

### Instructions

1. Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with foil or parchment paper.
1. Melt 2 tablespoons (28 g) of butter. In a large bowl, toss together the cauliflower florets with the melted butter. Season with sea salt and black pepper.
1. Arrange the cauliflower florets on the prepared baking sheet. Roast for about 10-15 minutes, until crisp-tender.
1. Heat the cheddar cheese, heavy cream, milk, and remaining tablespoon of butter, stirring frequently. (You can do this on the stove in a double broiler, or in the microwave.) Heat until the cheese mixture is smooth. Be careful not to overheat or burn the cheese.
1. Toss cauliflower with cheese sauce right before serving.


Amazing mac and cheese substitute base. Add any extra ingredients to make it a meal.

Cauliflower Mac And Cheese


### Ingredients

#### Crust

- 2 cups almond flour
- 1⁄4 tsp salt
- 4-6 tbsp melted coconut oil

#### Cake

- 24 oz cream cheese (or vegan cream cheese)
- 2 cups yogurt
- 2 1/2 tsp pure vanilla extract
- 1 tbsp lemon juice, optional
- 2/3 cup erythritol (sugar or maple syrup also work for non-keto)
- 1/4 cup almond flour

### Instructions

#### Crust

1. Combine all ingredients
1. Pour into a lined 8 or 9-inch pan and press down evenly
1. Set aside while making the filling.

#### Cake

1. Preheat oven to 350 F.
2. Fill any baking pan about halfway up with water, and place it on the oven’s lower rack.
3. Bring cream cheese to room temperature, then beat all ingredients in a blender or food processor just until smooth (overbeating can cause cracking as it bakes).
4. Spread filling on top of prepared crust.
5. Place on the middle rack (above the rack with the water pan).
6. Bake 30 minutes (or 38 minutes if using an 8-inch pan), and do not open the oven at all during this time.
7. Once time is up, still do not open the oven, but turn off the heat and let the cheesecake sit in the oven an additional 5 minutes.
8. Then remove from the oven—it will still look underdone. Let cool on the counter 20 minutes, then refrigerate overnight, during which time it will firm up considerably.
9. As I mention in the post, the cooling times are important so the cake cools gradually and thus does not crack. Store leftovers covered in the refrigerator 3-4 days, or slice and freeze if desired.


Keto cheesecake that tastes amazing and won't make you fat.

Cheesecake


### Ingredients

- 1 1⁄2 cups riced cauliflower
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon ground sage
- 1⁄4 teaspoon black pepper
- 3⁄4 cup shredded mozzarella cheese
- 3⁄4 cup shredded Cheddar cheese
- 2 large eggs, lightly beaten

### Instructions

1. Preheat oven to 450°F. Lightly grease a rimmed baking sheet.
1. Place cauliflower in a small microwave-safe bowl and microwave on high 5–6 minutes or until softened. Allow cauliflower to cool and then transfer to a nut milk bag or cheesecloth and squeeze out excess moisture.
1. Transfer drained cauliflower to a medium mixing bowl.
1. Add oregano, thyme, sage, and pepper and mix to thoroughly combine.
1. Combine cheeses in a small bowl. Then add 1/3 cup combined cheese and the eggs to the cauliflower mixture and mix to combine. Drain any excess liquid.
1. Transfer cauliflower to baking sheet and press into a rectangle, about 1/3" thick.
1. Bake 15 minutes, remove from heat, sprinkle remaining cheese on top, and bake 5 more minutes or until cheese is melted and bubbly.
1. Cool 5 minutes and slice into strips.


Chessey Cauliflower Breadsticks


### Ingredients

- Chicken breasts (skinless, boneless) - about 1 pound (450g)
- Dried green or brown lentils - 1 cup (rinsed and drained)
- Onion - 1 large (chopped)
- Garlic - 3 cloves (minced)
- Chicken or vegetable broth - 6 cups
- Olive oil - 1 tablespoon
- Salt and pepper - to taste
- Optional: Carrots and celery - 2 of each (chopped) for added flavor and nutrition.

### Instructions

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion (and carrots and celery if you're using them). Sauté until the vegetables are soft and translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
1. Add Chicken: Add the chicken breasts to the pot and brown them slightly on each side. You don't need to fully cook them yet, just get a little color on them.
1. Add Lentils and Broth: Add the lentils to the pot and stir to combine. Pour in the chicken or vegetable broth. Increase the heat to bring the mixture to a boil.
1. Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the lentils are soft and the chicken is fully cooked.
1. Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
1. Season: Add salt and pepper to taste. If you have fresh herbs like rosemary, thyme, or parsley on hand, they can be added for extra flavor.
1. Serve: Ladle the soup into bowls and enjoy hot.


A simple, high protein, soup for cold days when you still want to be a muscly boi.

Chicken and Lentil Soup


### Ingredients

#### Casserole

- 8 ounces cream cheese, room temperature
- 1/4 cup mayonnaise
- 2 cups shredded cheese of choice
- 1 tsp garlic powder
- 2 tsp ground black pepper
- 3 tsp salt
- 3 cups pulled chicken (you can also get a rotisserie chicken and break that down for faster prep)
- 3 cups broccoli

#### Topping

- 2 cups shredded cheese of choice

### Instructions

1. Preheat oven to 350 degrees.
1. Cut chicken into 1 inch chunks and saute (skip if using rotisserie)
1. Steam broccoli
1. Combine all ingredients in a bowl and stir until well combined
1. Transfer mixture to a 9x13 baking dish and sprinkle with the remaining cheese.
1. Bake for 15 minutes or until top is golden brown.


A simple casserole that will feed you for a couple days and it's supper quick and easy to make.

Chicken Broccoli Casserole


### Ingredients

#### MEATBALLS:

- ½ pound ground chicken
- ½ pound ham, diced
- ½ cup finely grated Swiss cheese (about 2 ounces)
- ¼ cup chopped onions
- 3 cloves garlic, minced
- 1½ teaspoons fine sea salt
- 1 teaspoon ground black pepper, plus more for garnish if desired
- 1 large egg, beaten

#### DIJON SAUCE:

- ¼ cup chicken broth, hot
- 3 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground black pepper Chopped fresh thyme leaves, for garnish (optional)

### Instructions

1. Spray the air fryer basket with avocado oil. Preheat the air fryer to 390°F.
1. In a large bowl, mix all the ingredients for the meatballs with your hands until well combined. Shape the meat mixture into about twelve 1½-inch balls. Place the meatballs in the air fryer basket, leaving space between them, and cook for 15 minutes, or until cooked through and the internal temperature reaches 165°F.
1. While the meatballs cook, make the sauce: In a small mixing bowl, stir together all the sauce ingredients until well combined.
1. Pour the sauce into a serving dish and place the meatballs on top. Garnish with ground black pepper and fresh thyme leaves, if desired.1. Store leftover meatballs in an airtight container in the refrigerator for up to 5 days or in the freezer for up to a month. Reheat in a preheated 350°F air fryer for 4 minutes, or until heated through.


Like chicken cordon bleu, but it's meatballs

Chicken Cordon Belu Meatballs


### Ingredients

#### MEATBALLS:

- Ground chicken - 1 ½ lbs
- Cilantro (minced) - 2 tablespoons
- Garam masala - 1 teaspoon
- Salt - 1 teaspoon
- Avocado oil - 4 tablespoons
- Small shallot (thinly sliced) - 1
- Garlic (thinly sliced) - 2 cloves

#### TIKKA SAUCE:

- Ghee - 3 tablespoons
- Small white onion (diced) - 1
- Garlic (minced) - 2 cloves
- Serranos (thinly sliced) - 2
- Grated fresh ginger - 1 tablespoon
- Garam masala - 2 tablespoons
- Curry powder - 1 teaspoon
- Cayenne - ½ teaspoon
- Crushed tomatoes - 1 (28-oz) can
- Heavy cream - 1 cup
- Salt (to taste)
- Cilantro - 1/4 cup

### Instructions

1. Add the chicken, garam masala, cilantro, and salt to a bowl and combine.
1. Add the avocado oil to your cast iron Dutch oven and heat over medium heat.
1. Add the garlic and shallot to the pot and fry for about 4 minutes, until crisp.
1. With your spoon, scoop out the garlic and shallot and transfer it to the chicken mixture. Combine well.
1. Divide the mixture into meatball if about 2” sizes.
1. Fry each side of the meatballs for about 2 minutes. Remove and set them aside.
1. Add the onion, ghee, serrano’s, garlic, and ginger to the pan.
1. Cook for about 4 minutes, until it becomes soft.
1. Add the curry powder, garam masala, and cayenne.
1. Cook for extra 1 minute.
1. Add the heavy cream and tomatoes, and bring to a simmer.
1. Add the meatballs and simmer for about 10 minutes.
1. top with the cilantro.
1. Serve.


Chicken Masala Meatballs


### Ingredients

- 5 cups cubed cooked chicken, cooked
- 1 cup no-sugar-added marinara sauce
- ½ teaspoon red pepper flakes
- 1 ounce Parmesan cheese, grated (about 1 cup)
- 1 ½ cups shredded mozzarella cheese (about 6 ounces)
- 1 ounce pork rinds, crushed
- ½ teaspoon crushed dried basil

### Instructions

1. Preheat the oven to 350 F and lightly grease an 8-inch square baking pan
1. Spread the chicken in the greased dish and pour the tomato sauce over it.
1. Sprinkle with the red pepper flakes.
1. Top with the parmesan and then the mozzarella.
1. Lightly sprinkle the rushed pork rinds and basil over the top.
1. Bake for 25 minutes, until the cheese is melted and bubbly.


Chicken parm. But in casserole form and without bread in it. Perfect

Chicken Parmesan Casserole


### Ingredients

- Extra-virgin olive oil, in a spray bottle, for greasing
- 1 pound ground chicken
- 4 garlic cloves, minced
- ¼ cup minced onion
- 2 tablespoons chopped fresh basil, divided
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- 2 tablespoons grated Parmesan cheese
- ½ cup whole-wheat bread crumbs
- 1 egg
- ¼ cup heavy (whipping) cream
- 1 cup low-sodium tomato sauce
- ½ teaspoon garlic powder
- 1 tablespoon coconut aminos
- 1½ teaspoons evaporated cane sugar

### Instructions

1. Preheat the air fryer to 400°F. Spray an 8-inch baking dish with olive oil.
1. In a large bowl, mix together the chicken, garlic, minced onion, 1½ tablespoons of basil, the parsley, salt, pepper, onion powder, Parmesan cheese, bread crumbs, egg, and cream until well combined. Press the mixture into the prepared baking dish.
1. In a small bowl, mix together the tomato sauce, remaining ½ tablespoon of basil, the garlic powder, coconut aminos, and sugar and spread it over the top of the meat loaf.
1. Cover the dish loosely with aluminum foil and place it in the air fryer basket. Cook for 15 minutes. Remove the foil and continue cooking for an additional 15 minutes, until bubbling and cooked through.
1. Let sit for 10 minutes. Cut into slices and serve.


A loaf of meat. You don't need this description. You know where you're at. Now go make a lazy ass dinner.

Chicken Parmesan Meat Loaf


### Ingredients

- 2 lb Chicken Breast Tenders
- Salt and Pepper to Taste
- 1 tbsp Garlic Powder
- 2 tbsp oil
- 1 lb Broccoli Floretsd
- 10oz Cherry Tomatoes
- 1/2 cup Chicken Broth
- 13oz Pesto
- Shredded Parmesan

### Instructions

1. Slice chicken into 1-inch pieces and season with s&p and garlic powder.
1. Cook chicken in hot skillet with oil.
1. Remove chicken and deglaze with chicken broth.
1. Add broccoli and tomatoes to pan and place lid on top. Steam for 2 minutes or until broccoli is tender.
1. turn off heat and stir in chicken and pesto until evenly mixed.
1. Top with parmesan and serve


Chicken Pesto Skillet


### Ingredients

- 2 cups diced cooked chicken breast
- 4 tablespoons mayonnaise
- 1/2 cup chopped pecans
- 1/2 cup diced celery
- Pink Himalayan salt
- Freshly ground black pepper
- 2 cucumbers, peeled and cut into ¼-inch slices

### Instructions

1. In a medium bowl, mix together the chicken, mayonnaise, pecans, and celery. Season with pink Himalayan salt and pepper.
1. Lay the cucumber slices out on a plate, and add a pinch of pink Himalayan salt to each.
1. Top each cucumber slice with a spoonful of the chicken-salad mixture and serve.


Simple chicken salad bites. Super light. Perfect for summer

Chicken Salad Cucumber Bites


### Ingredients

- 1 pound boneless skinless chicken breast, cut into chunks
- 3 tablespoons soy sauce (or coconut aminos), divided
- ½ teaspoon Sriracha sauce, plus ¼ teaspoon
- 3 teaspoons toasted sesame oil, divided
- Ghee, for oiling
- 2 tablespoons peanut butter
- Pink Himalayan salt
- Freshly ground black pepper

### Instructions

1. In a large zip-top bag, combine the chicken chunks with 2 tablespoons of soy sauce, ½ teaspoon of Sriracha sauce, and 2 teaspoons of sesame oil. Seal the bag, and let the chicken marinate for an hour or so in the refrigerator or up to overnight.
1. If you are using wood 8-inch skewers, soak them in water for 30 minutes before using.
1. I like to use my grill pan for the skewers, because I don’t have an outdoor grill. If you don’t have a grill pan, you can use a large skillet. Preheat your grill pan or grill to low. Oil the grill pan with ghee.
1. Thread the chicken chunks onto the skewers.
1. Cook the skewers over low heat for 10 to 15 minutes, flipping halfway through.
1. Meanwhile, mix the peanut dipping sauce. Stir together the remaining 1 tablespoon of soy sauce, ¼ teaspoon of Sriracha sauce, 1 teaspoon of sesame oil, and the peanut butter. Season with pink Himalayan salt and pepper.
1. Serve the chicken skewers with a small dish of the peanut sauce.


Easy chicken kebabs in a peanut sauce. Quick and easy and goes great with cauliflower rice on the side.

Chicken Skewers with Peanut Sauce


### Ingredients

- 3 zucchini medium
- 2 tbsp butter
- ½ onion diced
- 2 cups mushrooms sliced
- 1 clove garlic minced
- 2 chicken breasts boneless, skinless, chopped
- 1.5 cups heavy cream
- 1 tsp xantham gum
- ¼ cup mozzarella cheese shredded

### Instructions

1. Make noodles out of the zucchini and salt to remove water. (30ish minutes)
2. Preheat oven to 400 degrees Fahrenheit.
3. Melt butter in a large saucepan over medium heat. Add onion, mushrooms, and garlic to the pan, stirring as needed. When onions become translucent, add the chopped chicken breast and increase temperature to medium-high.
4. Once the chicken cooks to a white color, add heavy cream to the pan and thoroughly mix while bringing the sauce to a boil. Reduce heat and allow the sauce to simmer for an additional 1-2 minutes.
5. Remove the sauce from heat and whisk in the xantham gum little by little to thicken. If you prefer a thinner, runnier sauce, leave this out or cut the amount in half.
6. Arrange zucchini noodles in the bottom of a deep casserole dish. The zucchini should entirely cover the bottom of the bakeware about an inch thick. For ten servings of the recipe, I use a 9 x 6-inch dish.
7. Add the creamy chicken mushroom sauce to the top of the zucchini noodles. Smooth the mixture evenly over the top to distribute throughout the casserole dish.
8. Sprinkle mozzarella cheese on top and bake for 40 minutes.


Chicken Tetrazzini


### Ingredients

- 2 lbs country style pork ribs
- 1 red pepper, minced
- 1 tsp red pepper flakes
- 1 yellow onion, chopped
- 2 tbsp olive oil
- 1 pinch salt and pepper
- 1 tbsp paprika
- 1.5 cups beef stock
- 1 tbsp cilantro

### Instructions

1. Set your instant pot on Sauté mode, add the oil, heat it up, add the chili, pepper flakes, the onion and the paprika and sauté for 5 minutes.
1. Add the meat and brown for 5 minutes more.
1. Add the rest of the ingredients, toss, put the lid on and cook on High for 20 minutes.
1. Release the pressure naturally for 10 minutes, divide the ribs between plates and serve.


Spicy ass pork ribs made in the pressure cooker so they're mad tender

Chili Pork Ribs


### Ingredients

- 2 cups shredded coconut (160 g)
- 1 cup coconut milk, refrigerated (240 g)
- 1 tbsp rice or agave syrup
- 2 tsp vanilla extract
- ⅔ cup dark chocolate, melted (100 g)
- Shredded coconut (about ½ cup)

### Instructions

1. Add the four ingredients for the balls to a food processor and pulse two or three times to incorporate everything. You should be left with a rather firm texture.
1. Transfer the mixture into a bowl, cover with some foil and refrigerate for an hour to let it thicken.
1. Remove from the refrigerator and use an ice-cream scoop or a spoon to scoop the mixture and form little balls using your hands.
1. Add shredded coconut into a bowl and melted chocolate into another.
1. Roll half of the balls in shredded coconut to create the Raffaello bliss balls.
1. For the bounty bliss balls, dip the other half of the refrigerated balls into the melted dark chocolate to create a coating. Decorate with some sprinkled coconut shreds if you like.
1. Line all of the bliss balls on a plate with some parchment paper and refrigerate for another hour to let them set.
1. Serve chilled or keep them in an airtight container in the fridge for up to a week.


Just a few ingredients but a really good on the go snack to curb cravings for otherwise shitty food that you shouldn't eat

Chocolate Coconut Balls


### Ingredients

- 1 ½ cups coconut chips or desiccated, unsweetened
- ¼ cup chia seeds
- ¼ cup hemp seeds
- ½ cup pumpkin seeds
- 2 tbsp liquid monkfruit sweetener or other liquid sweetener

### Instructions

1. In a medium bowl, place all the ingredients and mix well.
1. Spoon walnut sized shapes of the mixture together and slightly squeeze to hold a shape. Place the clusters on a parchment paper lined tray.
1. Bake at 350F degrees for 15 minutes.
1. Allow to cool before removing the clusters from the tray. Place in the fridge to harden as they can break.


Simple and quick snack that is healthy and delicious

Coconut Clusters


### Ingredients

- 1⁄2 cup butter, warmed to room temperature
- 1 8oz pkg (100g) full-fat cream cheese
- 1 cup almond flour
- 1⁄2 cup confectioners’ erythritol
- 1 tsp vanilla extract
- 1⁄2 tsp salt
- 1⁄2 cup stevia-sweetened chocolate chips

### Instructions

1. In a medium bowl, combine the butter and cream cheese. Use an electric mixer to mix until the ingredients are well combined.
1. Add the almond flour, erythritol, vanilla extract, and salt. Mix until combined, then fold in the chocolate chips.
1. Scoop the mixture into 6 rounded tablespoon portions. Transfer the bombs to a sealable container.
1. Put in fridge for ~1 hour before serving.


A unique take on cookies, but there’s no baking required.

Cookie Dough Fat Bombs


### Ingredients

#### Corned Beef and Cabbage

- 4 lb Corned beef brisket (ready-to-cook and brined, with seasoning packet)
- 2 cups Beef bone broth
- 1 large head Cabbage (cored and cut into 12 wedges)
- 2 large Onions (peeled and each cut into 6 large pieces)
- 1 lb Celery root (weight peeled, from ~1.5 lb with peel and stems; cut into 2 inch chunks)
- Sea salt
- Black pepper

#### Horseradish Sauce

- 3/4 cup Sour cream
- 1/2 cup Mayonnaise
- 1/4 cup Prepared horseradish
- 2 tsp Lemon juice
- 1/2 tsp Garlic powder

### Instructions

1. Place the brisket, fat side up, into the pressure cooker. Sprinkle the seasonings from the packet over the brisket and pat gently to help them stick.
1. Pour the beef bone broth into the pressure cooker, around the brisket but not over it, to avoid disturbing the seasonings.
1. Cover and turn the lid to seal. Press Manual Pressure (defaults to High) and increase time to 1 hour 15 minutes. Press Start. When time is up, use the Quick Release to release pressure. Once no steam is coming out, open the lid.
1. Meanwhile, stir together the horseradish sauce ingredients. Cover and chill in the fridge until the corned beef is ready.
1. After opening the lid of the pressure cooker, add the chopped onion, celery root, and cabbage into the broth around the beef, in that order (cabbage should be on top). Lightly season the cabbage with salt and pepper on top.
1. Cover and cook on High pressure again for 15 more minutes. Allow pressure to release naturally (preferred for more tender corned beef), which will take about 10 minutes, and after that use Quick Release.
1. Slice the corned beef into 1/2-inch slices, or if desired, first transfer it to a roasting pan and place under the broiler in the oven for a few minutes to brown (optional).


Corned Beef and Cabbage


### Ingredients

- 4 cups of cauliflower rice (raw)
- 6 garlic cloves, crushed
- 2 tablespoons crushed ginger
- 2 tablespoons coconut aminos
- 2 tablespoons rice cooking wine
- ¼ teaspoon black pepper
- 2 eggs, beaten
- 2 green onions, finely chopped
- ¼ cup cilantro, finely chopped
- 8 oz crab meat

### Instructions

1. Saute garlic and ginger until fragrant
1. Add cauliflower rice
1. Add the pepper, soy sauce, and wine vinegar
1. Beat the egg and mix it well
1. Mix in the crab and cook for two more minutes


Fried rice with crab. And it's keto. So you can eat a whole bunch and then not be able to poop because cauliflower

Crab Fried Rice


### Ingredients

- 0.5 cup chicken broth
- 1 tbsp parsley
- 2 tsp dill
- 1 tsp chives
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 lb boneless chicken breast
- 2 blocks cream cheese
- 3 cups shredded cheddar
- 8 slices bacon

### Instructions

1. Pour chicken broth into a 4-quart slow cooker and stir in dried parsley, dill, chives, onion powder, and garlic powder. Add half the chicken and season with salt and pepper. Repeat with remaining half of chicken. Stir to coat chicken and set on low for 6 hours or high for 2 hours.
1. Using two forks, shred chicken in the slow cooker. Stir in cream cheese and 2 cups cheddar until melted.
1. Top with remaining 1/4 cup cheddar, bacon, and chives before serving.


Decadent as fuck chicken that needs to be over cauliflower rice

Creamy Cheddar Bacon Chicken


### Ingredients

- 4 slices bacon
- 1 pound ground Italian sausage
- 4 tablespoons butter
- ½ medium onion, diced
- 2 cloves garlic, finely minced
- 3 cups chicken broth
- 4 ounces (113 g) cream cheese
- 2 cups kale, chopped
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon pepper

### Instructions

1. Press the Sauté button and fry bacon until crispy. Remove bacon and chop into pieces, then set aside. Add Italian sausage to Instant Pot and sauté until no pink remains.
1. Add butter and onion to Instant Pot. Sauté until onions are translucent. Add garlic and sauté for 30 seconds. Press the Cancel button
1. Add broth and cream cheese to pot. Click lid closed. Press the Soup button and adjust time for 7 minutes.
1. When timer beeps, quick-release the pressure and add remaining ingredients to pot. Leave Instant Pot on Keep Warm setting and allow to cook additional 10 minutes, stirring occasionally until kale is wilted. Serve warm.


creamy meaty soup to make in the instant pot so it's always ready and delicious

Creamy Tuscan Soup


### Ingredients

- Kiolbassa Roasted Garlic sausage (chop into rounds) - 1 package
- Olive oil - 2 tablespoons
- Garlic (minced) – 3 cloves
- Heavy cream - 1 cup
- Chicken broth - 1/4 cup
- Italian seasoning - 1 teaspoon
- Parmesan cheese - ½ cup
- Spinach (chopped) - 1 cup
- Sun-dried tomatoes - ½ cup
- Salt (to taste)
- Pepper (to taste)
- Zucchini noodles - 12 ounces
- Fresh basil (for topping)

### Instructions

1. Add the olive oil to your cast iron Dutch oven and heat over medium heat.
1. Add the Kiolbassa and cook each side for about 3 minutes, until it turns brown. Set it aside.
1. Add the garlic and cook until fragrant, about 30 seconds.
1. Add the chicken broth, heavy cream, parmesan cheese, and Italian seasoning to the pan.
1. Increase heat to medium-high and whisk until bubbly and thicken.
1. Add the sun-dried tomatoes and spinach, and bring the mixture to a simmer until the spinach gets wilted.
1. Add the sauce and the zucchini noodles to the pan.
1. Cook for about 3 minutes.
1. Season with pepper and salt.
1. Serve.


A delicious, creamy fake pasta dish with sausage and cheese. Make this when it's cold

Creamy Zucchini Noodles


### Ingredients

- 2 small red onions, peeled and roughly chopped
- 6 cloves garlic, peeled
- 1" knob ginger, peeled
- 2 tablespoons tomato paste
- 1 tablespoon Swerve brown sweetener
- 2 teaspoons garam masala
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ cup chicken broth
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1" cubes
- ¼ cup 2% plain Greek yogurt

### Instructions

1. Add onion, garlic, ginger, tomato paste, sweetener, garam masala, salt, cumin, turmeric, paprika, cayenne pepper, and broth to a food processor and process until smooth, about 40 seconds.
2. Transfer mixture to a slow cooker and stir in chicken. Cover and cook on low 5 hours. Turn off slow cooker and stir in yogurt.
3. Divide evenly into six airtight containers. Cover and store in refrigerator up to 1 week, or in freezer up to 3 months, until ready to eat.
4. To serve, transfer to a baking dish and bake at 300°F 15 minutes or until heated through.


If you want to cut back on fat, you can use boneless, skinless chicken breasts instead of chicken thighs. You can also drop down to nonfat Greek yogurt.

Curried Chicken Thighs


### Ingredients

- 12 large eggs
- 1/4 cup chopped green onion
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon cider, white wine, or sherry vinegar
- 1/4 teaspoon Tabasco or other hot sauce (more or less to taste)
- 1/2 teaspoon paprika (more or less to taste)
- 1/2 teaspoon freshly ground black pepper (more or less to taste)
- 1/4 teaspoon kosher salt (more to taste)

### Instructions

1. break 12 eggs into a silicon loaf pan and bake at 350°F for ~30 minutes
1. remove once eggs are almost done and let sit and cool. They will continue to cook a bit so pull them early to avoid over cooking.
1. Prep the veggies and then mix everything else together in a prep bowl
1. Cut down the cooked eggs into a dice (sorta) and add to the dressing mixture.
1. Refrigerate for at least an hour but preferably over night.


It's like deviled eggs, but it's egg salad. It's just good egg salad.

Deviled Egg Salad


### Ingredients

- 12 eggs
- 1⁄2 cup olive oil mayonnaise
- 1 tbsp white vinegar
- 1 tbsp horseradish mustard
- S & P to taste
- cayenne

### Instructions

1. Peel eggs and cut in half lengthwise. Scoop out egg yolks and put in a small mixing bowl.
2. Combine yolks, mayonnaise, vinegar, mustard, salt, and pepper. A mixer really helps.
3. Put equal amounts of mixture in each halved egg. Sprinkle with cayenne.


Simple deviled egg recipe. The way to make them awesome is to add stuff to the filling.

Deviled Eggs


### Ingredients

- ¼ cup coconut flour (can substitute with almond, peanut, or gluten-free oat flour)
- 1 scoop vanilla protein powder (32 to 34 grams, optional)
- ¼ teaspoon sea salt
- 2 tablespoons nut butter of choice
- 1 tablespoon maple syrup ¼ cup (or more) milk of choice (dairy-free, if necessary)
- Chocolate chips/trail mix/etc., to top

### Instructions

1. In a small mixing bowl, add the dry ingredients and set them aside.
1. In a microwave-safe bowl or on the stove top, melt your nut butter with the maple syrup until they are combined. Pour the nut butter mixture into the dry mixture and mix until a crumbly batter remains.
1. Add your milk of choice a tablespoon at a time until a cookie dough remains. Enjoy immediately or refrigerate to thicken up.


Protein packed edible cookie dough. Something sweet that won't fuck up your macros

Edible Cookie Dough


### Ingredients

- 2 tablespoons grass-fed butter
- 2⁄3 cup no-sugar-added creamy cashew butter
- 1 cup unsweetened shredded coconut
- 5 drops liquid stevia
- 1⁄4 cup crushed cashews

### Instructions

1. Heat butter in a small saucepan over low heat. Once melted, add cashew butter and stir until smooth.
1. Stir in remaining ingredients.
1. Line a baking sheet with parchment paper and drop mixture by rounded spoonfuls in a single layer.
1. Freeze 1 hour. Remove from freezer and transfer to an airtight container. Store in the refrigerator until ready to eat.


Energy Balls


### Ingredients

- 1-1/2 Cups / 6 oz / 170 g - Almond Flour
- 6 Eggs (beaten)
- 6 TBS / 3 oz / 85 g - melted Butter (grass-fed)
- 1 TSP - Baking Powder
- 1/2 TSP / 5 g - Sea Salt

### Instructions

1. Preheat oven to 350°F.
1. In a bowl, stir together all ingredients until thoroughly mixed.
1. Grease the muﬃn rings for each muﬃn made.  Place the rings on a cooking sheet lined with parchment paper or a silicone baking mat.
1. Sprinkle a little almond ﬂour on the mat inside of each ring.  Fill each ring with muﬃn batter.
1. Bake the muﬃns for 20 minutes or until they are lightly browned on the top, watching carefully so they do not burn.
1. Allow the muﬃns to cool for several minutes on the sheet.  Once they are ﬁrm, use a thin spatula to move the muﬃns onto a cooling cloth or rack and remove the rings.
1. When ready to serve, fork-split the muﬃns, butter and lightly brown the inside in a sauté pan or toast in a toaster oven and then butter, if desired.
1. These No-Grain English Muﬃns are excellent for making sandwiches.
1. Enjoy!


English muffins but keto so you can make eggs benedict

English Muffins


### Ingredients

- Unsalted butter - 3 tablespoons
- Olive oil - 3 tablespoons
- Garlic (minced) - 5 cloves
- Asparagus tips - 8 ounces
- Shrimp (peeled & deveined) - 1 lb
- Fresh lemon juice - 1/4 cup
- Salt (to taste)
- Pepper (to taste)
- Red pepper flakes (to garnish, optional)

### Instructions

1. Add the olive oil and butter to your cast iron Dutch oven and heat over medium-high heat.
1. Add the asparagus and garlic to the pot and cook for about 3 minutes.
1. Move asparagus to a side and add the shrimp.
1. Cook each side for about 2 minutes.
1. Add in the lemon juice and cook for additional 1 minute.
1. Season with pepper and salt.
1. Serve.


A simple, quick dinner with lemony shrimp and asparagus

Garlic Shrimp With Asparagus


### Ingredients

- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- Fine sea salt and ground black pepper

#### GENERAL TSO’S SAUCE:

- ½ cup chicken broth
- ⅓ cup Swerve confectioners’-style sweetener
- ¼ cup coconut vinegar or unseasoned rice vinegar
- ¼ cup thinly sliced green onions, plus more for garnish if desired
- 1 tablespoon plus 1¼ teaspoons wheat-free tamari, or ¼ cup coconut aminos
- 3 small dried red chiles, chopped
- 1 clove garlic, minced
- 1½ teaspoons grated fresh ginger
- 1 teaspoon toasted sesame oil
- ¼ teaspoon guar gum

#### FOR SERVING (OPTIONAL):

- Fried Cauliflower Rice (here)
- Sautéed broccoli rabe

#### FOR GARNISH (OPTIONAL):

- Diced red chiles
- Red pepper flakes
- Sesame seeds

### Instructions

1. Preheat the air fryer to 400°F.
1. Very lightly season the chicken on all sides with salt and pepper (the sauce will add seasoning). Place the chicken in a single layer in a pie pan that fits in the air fryer and cook for 5 minutes.
1. While the chicken cooks, make the sauce: In a small bowl, stir together all the sauce ingredients except the guar gum until well combined. Sift in the guar gum (if using) and whisk until well combined.
1. Pour the sauce over the chicken and, stirring every 5 minutes, cook for another 12 to 15 minutes, until the sauce is bubbly and thick and the chicken is cooked through and the internal temperature reaches 165°F.
1. If you want the sauce to be even thicker and more flavorful, remove the chicken and return the sauce to the air fryer to cook for an additional 5 to 10 minutes.
1. Transfer the chicken to a large bowl. Serve with fried cauliflower rice and sautéed broccoli rabe, if desired, and garnish with diced red chiles, sliced green onions, red pepper flakes, and sesame seeds, if desired.
1. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a preheated 375°F air fryer for 5 minutes, or until heated through.


Keto version of the chinese food nobody knows how to say

General Tso's Chicken


### Ingredients

- 1 pound green beans, cut into 1⁄2- to 1-inch pieces
- 1 bunch scallions, cut into 1⁄2-inch pieces
- 5 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 2 teaspoons good-quality fermented fish sauce
- 1 pound fresh gochu peppers, or other thick-walled hot red peppers
- 1.5 teaspoons salt

### Instructions

1. Combine the green beans and scallions in a large bowl. Add the garlic, ginger, and fish sauce. Mix and set aside while you prepare the peppers.
1. For a hotter ferment, leave the seeds in the peppers. Process them with the salt to a mash-like consistency in a food processor. Add the pepper mash to the green bean mixture and massage everything together with your hands. Remember to wear gloves.
1. Pack the kimchi into a jar, pressing out any air pockets as you go. Press a ziplock bag against the surface of the ferment, fill the bag with water, and zip it closed.
1. Place the jar in a corner of the kitchen to ferment. If you see air pockets, remove the bag, press the ferment back down with a clean utensil, rinse the bag, and replace.
1. Ferment for 10 to 12 days. You will know the kimchi is ready when the flavors have mingled and the pungency is pleasantly fused with acidic tones. During fermentation, the red of the pepper will become more orange and the green beans will turn a dull yellowish green.
1. Screw on the lid and store in the refrigerator, where the kimchi will keep for 8 to 12 months.


Kimchi but with green beans. It spicy and delicious.

Green Bean Kimchi


### Ingredients

- 1 cup green juice pulp tightly packed
- ¼ cup ground flax seeds
- ¼ cup chia seeds
- ¼ cup nutritional yeast
- 2 tablespoons sesame seeds
- 1 tablespoon tamari
- ½ teaspoon sea salt
- ¼ cup water

### Instructions

1. Mix everything together in a food processor until thoroughly combined. It's okay if the seeds are still visible.

#### Dehydrator Instructions

1. Spread the mixture evenly onto a dehydrator tray lined with a non-stick sheet, about ⅛ to ¼ inch thick.
1. Score into crackers or flatbread shapes.
1. Dehydrate for 5 hours at 115.
1. Flip and remove from the sheet. Dehydrate on unlined tray for another 2 or 3 hours, until the crackers are dried throughout.
1. Break the crackers apart on the score lines.

#### Oven Instructions

1. Preheat your oven to 350° F and line a baking sheet with parchment paper.
1. Spread the mixture evenly onto the lined baking sheet, about ⅛ to ¼ inch thick.
1. Bake for 20 to 30 minutes or until crisp.


Simple crackers that reduce the waste from making green juices

Green Juice Pulp Crackers


### Ingredients

- 4 cups finely shredded green cabbage
- 3 tablespoons red wine vinegar
- ½ cup thinly sliced red bell pepper
- 4 boneless, skinless chicken breasts (20 ounces total), split and pounded to ¼-inch thickness
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon quatres épices seasoning
- Freshly milled black pepper Kosher salt to taste

#### Dressing

- One 1.7-ounce can flat anchovy fillets, drained
- 6 garlic cloves, minced
- 3 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil

### Instructions

1. Sprinkle the cabbage with vinegar, then toss in a large bowl. Arrange the pepper on top of the cabbage, cover, and refrigerate until serving time. To make the dressing, crush and blend the ingredients with a mortar and pestle (or use a food processor with the steel blade). Set it aside.
1. Dab the chicken breasts with the olive oil, then rub in the quatres épices, salt and pepper. Heat a ridged grill pan or a sauté pan over high heat. Cook the meat on one side without disturbing, until brown on the edges, about 3 minutes. Turn and cook the second side until the chicken is cooked through, 5 to 8 minutes total.
1. Mound one-quarter of the cabbage mixture on a dinner plate and top with a grilled chicken breast. Just before serving, toss the cabbage and pepper with the dressing.


Salad. It's a salad. Eat healthy. Eat this salad.

Grilled Chicken on Cabbage and Red Pepper Salad


### Ingredients

- Ground turkey (1 pound)
- Sweet potatoes (2 large, peeled and diced)
- Black beans (1 can, about 15 ounces, drained and rinsed)
- Cheese (1 cup shredded, such as cheddar or Monterey Jack)
- Taco seasoning (1 packet, or 2-3 tablespoons of homemade blend)

### Instructions

1. Peel and saute sweet potatoes.
2. Once sweet potatoes are soft, add turkey and brown.
3. Once turkey is browned, add remaining ingredients and season.
4. Serve. Hot. And be hot serving it.


Ground Turkey and Sweet Potato Skillet


### Ingredients

- 2 Cups / 17 oz / 480 g - organic Heavy Cream
- 1 Cup / 8 oz / 227 g - organic Coconut Milk
- 2/3 Cup / 133 g - Sweetener (recommend Xylitol or Erythitol)
- 6 large organic Egg Yolks
- 1/2 Cup / 8 TBS / 40 g - unsweetened Cocoa Powder
- 1/4 TSP - Xanthan Gum (this helps to prevent Ice Cream turning into ice in the freezer)
- 1/8 TSP / 1 g - Vanilla
- OPTIONAL: Chopped Pecans (1 Cup) and Peanut Butter (1/2 Cup) swirled in

### Instructions

1. Grind Xylitol in a coﬀee grinder to make into a powder.
1. In a small pot, simmer (not quite at a boil) Heavy Cream, Coconut Milk, Sweetener and Salt until sugar completely dissolves - about 5 minutes.  Remove pot from heat.
1. In a separate bowl, whisk yolks.
1. Whisking constantly, slowly whisk about 1/3 of the hot Cream into the Yolks, then whisk the Yolk mixture back into the pot with the Cream.
1. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170°F on an instant-read thermometer).
1. Cool mixture to room temperature.
1. Cover and chill at least 4 hours or overnight or keep in refrigerator to speed things up.
1. Churn liquid in an ice cream machine.
1. Serve directly from the machine for soft serve, or store in freezer until needed.


Ice cream. You don't need any more than that.

Healthy Ice Cream


### Ingredients

#### Chicken

- 800g Raw Boneless Skinless Chicken Thighs (Approx. 100g per thigh, or 8 pieces - trim off most of the fat)
- 4 Garlic Cloves Minced
- 1 tbsp Paprika
- 1 tbsp Black Pepper
- 1 tbsp or 20ml Dark or Light Soy Sauce (Brand: Lee Kum Kee)
- 1 tbsp or 15g Honey (Brand: Rowse)
- 1 tbsp or 15-20ml Sriracha

#### Noodles

- 249g Uncooked Medium Egg Noodles (Approx. 570g cooked weight - 140g per serving - Brand: Aldi Asia’s Specialties)
- Boiled Water (cook according to packet instructions)

#### Sauce

- 5-10g Cornstarch
- 70ml Soy Sauce (low Sodium Light or Dark Mixed with Water)
- 10g Sesame Oil
- 10g Honey
- 10g Sriracha
- 20ml Water

### Instructions

1. Combine all ingredients for chicken and marinate (preferably over night but for as long as possible)
2. Cook chicken in a skillet until done
3. Separately, cook noodles until done and rinse
4. Once chicken is cooked, in the same skillet, add sauce and cook until it thickens a little
5. Add noodles to skillet and mix until coated
6. Either cut chicken into pieces and combine with noodles or just add chicken on top
7. Serve


A simple high protein meal that is great for dinner and leaves enough left over for lunch the next day

Honey Garlic Chicken Noodles


### Ingredients

- Avocado oil - 3 tablespoons
- Italian seasoning - 1 tablespoon
- Onion powder - 1 teaspoon
- Salt - 1 teaspoon
- Chicken breast (cubed) - 1 lb
- Banana pepper rings - ½ cup
- Whole pitted black olives - ¼ cup
- Large tomato (quartered) - 1
- Shredded provolone - 1 cup

### Instructions

1. Preheat the oven broiler to high.
1. Add the avocado oil, onion powder, Italian seasoning, salt, and the cubed chicken to a bowl and toss to coat.
1. Allow the chicken to marinate for about 10 minutes (you can also marinate overnight).
1. Heat your cast iron over medium heat.
1. Add the chicken mixture and cook for about 8 minutes. Flip occasionally until it cooks through.
1. Add in the black olives, banana pepper rings, and tomato.
1. top with the provolone.
1. Transfer the pot to the oven and cook for about 5 minutes, until the cheese starts to bubble.
1. Serve.


A simple italian chicken dish with lots of cheese

Hot Italian Provolone Chicken Dutch Oven


### Ingredients

- Chicken breasts (boneless, skinless) - 2 lbs
- Avocado oil - 2 tablespoons
- Taco seasoning - 1 teaspoon
- Salsa (you can use drained pico de gallo) - 12 oz
- Shredded monterrey jack cheese - 1 ½ cups

### Instructions

1. Preheat your oven to 400°F.
1. Add the chicken to your cast iron Dutch oven.
1. Drizzle the oil on top and sprinkle over with the taco seasoning.
1. Place the salsa on top and sprinkle the cheese over it.
1. Place in the oven and bake for about 40 minutes, until the cheese becomes bubbly.
1. Add the toppings and serve.


Simple cheesy chicken. Super delicious and super quick.

Jack Cheese Salsa Chicken


### Ingredients

- 12 slices bacon
- 10 large eggs
- 0.25 cup sour cream
- 0.5 cup shredded cheddar
- 0.5 cup shredded mozzarella
- 2 jalapeños, minced
- 1 tsp garlic powder

### Instructions

1. Preheat oven to 375°. In a large skillet over medium heat, cook bacon until slightly browned but still pliable. Set aside on a paper towel-lined plate to drain.
1. In a large bowl, whisk together eggs, sour cream, cheeses, minced jalapeño and garlic powder. Season with salt and pepper.
1. Using nonstick cooking spray, grease a muffin tin. Line each well with one slice of bacon, then pour egg mixture into each muffin cup until about two-thirds of the way to the top. Top each muffin with a jalapeño slice.
1. Bake for 20 minutes, or until the eggs no longer look wet. Cool slightly before removing from the muffin tin.


delicious egg cups so you can be lazy af and still make a healthy breakfast and then it's just ready.

Jalapeño Popper Egg Cups


### Ingredients

- 1 ½ cups shredded Parmesan cheese
- 1 ½ cups shredded Cheddar cheese
- 2 medium jalapeños, thinly sliced in rings
- 6 strips no-sugar-added bacon, cooked and crumbled

### Instructions

1. Preheat oven to 380°F. Line a baking sheet with parchment paper.
1. Put 1-tablespoon-sized mounds of Parmesan on the baking sheet, 1" apart, until all Parmesan is distributed.
1. Top each mound with an equal amount of Cheddar and press down to form compact circles no more than 2" across.
1. Place a jalapeño ring centered on top of each circle. Cover evenly with bacon bits.
1. Bake 10–13 minutes until firm and starting to brown. Serve warm.


Cheddar and parmesan chips with jalapeños and bacon. Super easy to make and no carbs

Jalapeño Wispy Chips


### Ingredients

- 2 pounds boneless chicken thighs (skin on if possible)
- 3-4 eggs depending on amount of chicken
- 1/3 cup coconut flour
- 1 teaspoon psyllium husk powder
- 1 tablespoon potato starch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Oil for frying

### Instructions

1. Combine the breading ingredients in a medium-sized bowl.
1. Beat eggs and sit aside as wet station.
1. Add all dry ingredients to a tray and mix together
1. Preheat air fryer to 400 for 10 minutes.
1. Coat each piece of chicken in egg mixture first and then coat in dry mixture. Lay on rack in air fryer.
1. Spray each side of chicken with oil spray and fry for 20 - 25 minutes depending on size of chicken.
1. After pulling chicken from air fryer, sprinkle with salt and serve with sauce of your choosing. (If you choose anything other than some sort of hot sauce, I hate you)
1. Enjoy


Karaage Fried Chicken


### Ingredients

- 5 tablespoons butter, at room temperature, divided
- 6 large eggs, lightly beaten
- 1½ cups almond flour
- 3 teaspoons baking powder
- 1 scoop MCT oil powder
- Pinch pink Himalayan salt

### Instructions

1. Preheat the oven to 390°F. Coat a 9-by-5-inch loaf pan with 1 tablespoon of butter.
1. In a large bowl, use a hand mixer to mix the eggs, almond flour, remaining 4 tablespoons of butter, baking powder, MCT oil powder (if using), and pink Himalayan salt until thoroughly blended. Pour into the prepared pan.
1. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
1. Slice and serve.

### Variations

#### Keto Pumpkin Bread

Mix all the ingredients together along with ¼ can of pure pumpkin purée. Also mix in 2 to 3 teaspoons of liquid stevia, depending on how sweet you want it, and 1 tablespoon of pumpkin pie spice (a mixture of cinnamon, nutmeg, ginger, and allspice). Bake according to the recipe instructions.

#### Keto Chocolate Chip Bread

Mix the ingredients as instructed, then fold in ½ cup of keto-friendly chocolate chips.


bread you can eat when you can't eat bread

Keto Bread


### Ingredients

#### Pancakes

- Large eggs - 4
- Full-fat cream cheese - 8 oz
- Maple extract - 2 teaspoon
- Powdered swerve - 2 tablespoon
- Almond flour - 1.5 cup
- Baking powder - 2 teaspoons
- Salt - 1 teaspoon

#### Fillings

- Large eggs (whisked) - 3
- Butter (divided) - 1 tablespoon
- Sugar-free breakfast sausage (cooked in 2 patties) - 4 ounces
- Bacon (cooked) - 4 slices
- Cheddar cheese - 2 slices

### Instructions

1. Add the eggs, maple extract, cream cheese, and powdered swerve to a bowl and beat until fluffy.
1. Add the baking powder, almond flour, and salt. Mix until it becomes smooth.
1. Add 1 tablespoon of butter to your cast iron Dutch oven and heat over medium heat.
1. Add ¼ cup of the batter to the pan.
1. Cook each side of the pancake for about 2 minutes until the edges get set.
1. Cook for extra 3 minutes.
1. Do same for the remaining batter. Set the pancake aside.
1. Add ½ tablespoon of butter to the pan.
1. Add half of the egg mixture and allow it to set.
1. Fold in the side and place the pancake. Do same for the remaining egg mixture.
1. Top the eggs with the bacon, sausage, and cheddar cheese.
1. Top with the other pancake.
1. Serve.


Simple breakfast sandwiches served between homemade keto pancakes

Keto Breakfast Sandwich


### Ingredients

- 1 cup grated Parmesan cheese
- 1 cup shredded Cheddar cheese
- 2 ounces (1/4 cup) cream cheese, softened
- 1 cup almond flour
- 1 large egg, lightly beaten
- 1 teaspoon granulated garlic
- 1⁄2 teaspoon dried rosemary
- S & P to taste

### Instructions

1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
1. Combine Parmesan cheese, Cheddar cheese, cream cheese, and almond flour in a medium saucepan and heat over low heat. Stir constantly until cheeses have just melted. Remove from heat and allow to cool.
1. Once cheese mixture has adequately cooled, add egg and spices and stir to combine. Mixture should be doughlike.
1. Place dough between two sheets of parchment paper and roll out into a rectangle. Cut the dough into crackers, approximately 11/2" squares, and arrange in a single layer on the baking sheet.
1. Bake 12 minutes, turning crackers over once during cooking. If after 12 minutes crackers are not crispy, continue baking until they reach your desired level of doneness.
1. Allow to cool slightly before eating.


Just crackers. Nothing crazy. Just crackers that don't make you all fat.

Keto Crackers


### Ingredients

- 2 cups shredded cheese mozzarella or cheddar
- 1/4 cup cream cheese softened
- 1 1/2 cups almond flour
- 3 large eggs Divided
- 1 teaspoon baking powder

### Instructions

1. Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
1. In a large, microwave safe bowl, add your shredded cheese and cream cheese. Microwave for 30 seconds, or until the cheeses have mostly melted. Remove from the microwave and whisk together, until smooth. Let the cheese cool for several minutes.
1. When the cheese has cooled slightly, add in the almond flour and two of the eggs, and mix well, until a smooth dough remains.
1. Using your hands, form 10 balls of dough. Place them on the lined tray. Whisk the remaining egg and using a pastry brush, brush the exterior of each of the rolls.
1. Bake the rolls for 25 minutes, or until golden on the outside. Serve warm.


Simple low carb dinner rolls. Great for sliders/burgers.

Keto Dinner Rolls


### Ingredients

- 8 cups Cabbage bite sided pieces
- ½ cup Onion diced
- 1 tsp Salt more to taste
- 1lb Kielbasa
- ⅓ cup Chicken stock

### Instructions

1. Saute the onions for 2 minutes then push them to the side and add the kielbasa. Saute until lightly brown (5 minutes).
2. Deglaze with chicken broth
3. Add the Cabbage and salt
4. Turn the Instant Pot to steam mode for 2 minutes. Close the lid and make sure the sealing valve is secured shut.
5. Quick release pressure.
6. Total time to saute, steam, and release the steam is about 25 minutes.
7. Serve using a slotted spoon.


Simple recipe if kielbasa is at Costco and you have a whole bunch of it.

Instant Pot Kielbasa and Cabbage


### Ingredients

- 2 tablespoons ghee, avocado oil or other cooking fat
- 1 cup kimchi (more or less to taste), cut into bite-sized pieces
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- 1 - 2 cups cooked protein, chicken, pork, beef cut into bite-sized pieces or shredded, other options: shrimp or 3 eggs, scrambled
- 5 cups Cascadian Farms Frozen Riced Cauliflower Blend with Stir-Fry Vegetables\* (1.5 packages)
- 2 tablespoons kimchi juice
- 1 tablespoon coconut aminos (you can also use soy sauce or tamari)
- sea salt, to taste

### Instructions

1. To a wok or a large skillet over medium-high heat, add ghee or other cooking oil, add the chopped kimchi, garlic and ginger. Cook for several minutes until the kimchi starts to brown a little, 3 to 5 minutes. Add any cooked protein (not scrambled eggs or shrimp). Heat through. Give it a couple minutes.
1. Add the Cascadian Farms Frozen Riced Cauliflower Blend with Stir-Fry Vegetables, along with the Kimchi juice and coconut aminos. Reduce heat to medium. Cover the wok or skillet and cook for 3 minutes. You want the veggies to be no longer frozen and barely tender but definitely not mushy.
1. Take the lid off, increase the heat to medium-high, cook another minute, add scrambled eggs if using or cooked shrimp. Turn off the heat. Taste and add sea salt to taste, if necessary (likely it will not be).
1. Serve the Kimchi Cauliflower Fried Rice topped with a fried egg, sesame oil, toasted seaweed or nori sheets, srirarcha or sesame oil, scallions, microgreens, etc


Kimchi fried rice in all of it's delicious glory without the actual rice

Kimchi Cauliflower Fried Rice


### Ingredients

#### Chicken

- 700g Diced Chicken Breast
- 1 Tsp Salt,
- 1 Tsp Garlic Powder,
- 1/2 Tsp Black Pepper
- 1 Tsp Olive Oil
- 45g Cornstarch
- 1 Tbsp Olive Oil

#### Sauce

- 90ml Salt Reduced Soy Sauce
- 90ml Water
- 15g Minced Garlic
- 10g Minced Ginger
- 1 Tbsp Chilli Paste
- 40g Honey
- 15ml Rice Wine Vinegar
- 10ml Sesame Oil
- 3g Cornflour Mixed With Water Ingredients

### Instructions

1. Cut chicken into cubes and season with all listed seasoning except cornstarch. Let sit for 10 minutes.
2. Heat oil in a pan
3. Coat chicken in cornstarch and cook until golden brown
4. Remove chicken from heat once cooked through
5. In the same pan, combine all ingredients for sauce and cook until sauce thickens
6. Add chicken back to pan
7. Serve over white rice with sliced chili peppers and green onion


Korean Fried Chicken


### Ingredients

#### For the lentils

- 1 pound black beluga lentils or French lentils
- 1 quart vegetable broth+ 2 cups water
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder

#### For the lentil salad

- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice + zest of 1 lemon
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- 6 tablespoons olive oil
- 1 shallot
- 1 red pepper
- 2 tablespoons chopped fresh mint or chives (optional)
- ½ teaspoon kosher salt + fresh ground pepper
- 1 cup baby arugula, plus more to serve
- 1 cup feta cheese crumbles, plus more for garnish
- ½ cup pistachios, plus more for garnish
- 3 radishes, for garnish

### Instructions

1. For the lentils: In a large saucepan or deep skillet, simmer the lentils with the broth, water, kosher salt, thyme, and garlic powder for about 15 to 20 minutes until tender. Drain excess liquid.
1. Make the dressing: In a large bowl, whisk together the red wine vinegar, lemon juice, lemon zest, Dijon mustard, onion powder, and oregano. Whisk in the olive oil 1 tablespoon at a time until it’s creamy and emulsified.
1. Chop the veggies: Thinly slice the shallot. Thinly slice the red pepper, then cut the slices in half to make pieces about 2-inches long. If using the herbs, chop them.
1. Mix together the salad: Place the lentils in the large bowl with the dressing. Add the shallot, pepper, herbs, baby arugula, feta cheese, and pistachios. Add the ½ teaspoon kosher salt and fresh ground pepper and mix to combine.
1. Serve: If desired, serve over arugula. Garnish with thinly sliced radish, with an additional sprinkle of feta and pistachios. Refrigerate any leftovers for up to 4 days (if you’re planning to make for lunches, omit the pistachios). It saves well and leftovers taste even better!


A simple salad that works perfect as a side

Lentil Salad with Feta


### Ingredients

- 1 lb grass fed ground beef
- 1 lb ground pork
- 1 tbsp Italian seasoning
- S&P to taste
- 4 to 6 cups thickly chopped green cabbage
- Cayenne pepper or red pepper flakes
- 1 can full fat coconut milk
- 2-4 tablespoons unsalted butter

### Instructions

1. in a prep bowl, combine ground beef, pork, italian seasoning, and S&P until well incorporated.
2. Roll out ground meat into ~1.5" meatballs, sit aside on a baking sheet, should make about 14-18.
3. Cut cabbage into quarters and remove core. Roughly chop each quarter into bite-size pieces.
4. Place half of meatballs into bottom of pressure cooker, cover with half of cabbage.
5. Season lightly with salt, pepper, and red pepper flakes.
6. Repeat this process again with remaining meatballs and cabbage.
7. Once all meatballs and cabbage are in pressure cooker, add coconut milk and butter on top.
8. Put on lid and make sure pressure valve is closed.
9. Pressure cook on high for 4 minutes.
10. Once finished, release steam valve and then serve with LOTS of hot sauce.


Meatballs with Cabbage


### Ingredients

- 2 lb (907g) ground turkey breast
- 1/2 cup water
- 1/4 cup ketchup
- 2 tbsp chili powder
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne
- 2 large green plantains
- 1/2 cup low-fat cheese

### Instructions

1. Cut the ends off the plantains and peel them. Slice into 2-inch (5cm) sections. Place the plantains in a medium-sized pot. Add the salt and fill with just enough liquid to cover the plantains. Bring to a soft boil for 15 to 20 minutes or until the plantains are golden and tender.
2. While the plantains are softening, preheat the oven to 350°F (175°C). Place the turkey in a large pan over medium heat. Brown the turkey, using a spatula to break it into small pieces. Once the turkey is browned, reduce the heat to low and add the water, ketchup, and spices. Stir and allow the turkey to simmer uncovered for 10 minutes, stirring occasionally.
3. While the turkey is simmering, spray a 12-cup muffin pan with cooking spray. Remove the plantains from the water and place in a large glass or metal bowl. Take the turkey off the heat and allow it to cool for a few minutes. Mash the plantains with a fork, adding some of the water from the pot if the plantains appear dry. Once the plantains are thoroughly mashed, add the turkey to the bowl. Use a fork or spatula to incorporate the ingredients.
4. Scoop the mixture into each muffin cup, pressing the mixture down with a spatula or spoon. Top each cup with a sprinkling of cheese. Bake for 10 to 15 minutes or until the cheese is bubbly and golden.
5. Transfer to meal prep containers and store in the refrigerator for up to 5 days.


Change up your carb source with this easy-to-make plantain and turkey recipe. If you haven’t tried plantains, the green ones taste a bit like potatoes when cooked, while the ripe yellow ones taste like bananas. While you can eat ripe plantains, they’re usually boiled, baked, or fried. Choose green plantains, as they’re a bit lower in calories than the yellow variety. The turkey adds spice and protein to help with satiety and muscle maintenance.

Muscle Mangu Cups


### Ingredients

#### Brownies

- 1 ¼ cup Roasted Almonds or raw almonds
- ⅓ cup Coconut Oil
- 1 cup Unsweetened Desiccated Coconut
- ½ cup + 1 tablespoon Unsweetened Cocoa Powder
- 1 teaspoon Vanilla Extract
- 1 tablespoon Coconut Flour
- ¼ cup Water
- ¼ cup Sugar-Free Maple Syrup

#### Frosting

- ⅓ cup Unsweetened Cocoa Powder
- ¼ cup Sugar-Free Maple Syrup
- 3 tablespoons Coconut Oil melted
- 1 teaspoon Vanilla Extract

### Instructions

#### Brownies

1. Add all brownie ingredients to food processor.
1. Process on medium speed for 2-3 minutes until ingredients are incorporated.
1. Transfer batter 8x8 pan lined with parchment paper.
1. Freeze the brownie while you prepare the frosting.

#### Frosting

1. Double boil coconut oil and sweetener
1. Add in vanilla and cocoa until well incorporated and frost brownies
1. Return to freezer until frosting is set
1. With a warm knife, cut into 16 brownies


Simple brownies that are healthy (read not as bad for you as normal brownies)

No Bake Brownies


### Ingredients

- 2 tablespoons real butter
- ⅔ cup all natural peanut butter (or your choice of nut butter)
- 1 cup unsweetened all natural shredded coconut
- 4 drops of vanilla Lakanto
- 2 tablespoon granulated sweetener of choice
- 1 tablespoon cocoa powder (optional)

### Instructions

1. In a microwave safe dish, melt the butter. NOTE- if using granulated sweetener instead of the stevia liquid drops , add it here. The sugar will need to dissolve.
1. Stir in the peanut butter until smooth. If you chose to make these with cocoa powder, add it now. There are two flavor versions of these no bake cookies, peanut butter and then the classic chocolate with peanut butter.
1. Next, add stevia (unless you used granulated sweetener) and coconut. Mix well.
1. Using a 2 inch scoop, or eye ball it like I often do, scoop onto cookie sheet. If you wish to line your pan use wax paper so they do not stick. However, these did not stick to our uncovered pan. Once frozen they popped right off.
1. Freeze for 5-10 minutes.
1. Store in a sealed bag, refrigerated. If you do not store these cookies in the fridge they will be sticky.


A quick and easy snack that is quick and easy to make. Super tasty.

No Bake Cookies


### Ingredients

- 2 cups smooth peanut butter
- 1/2 cup sticky sweetener of choice
- 3/4 cup coconut flour

### Instructions

1. Line a large tray or plate with parchment paper and set aside.
1. In a large mixing bowl, combine all your ingredients and mix well. If the batter is too thick, add some liquid (milk or water) until a thick batter remains.
1. Using your hands, form the dough into small balls and place on the lined plate/tray. Refrigerate the peanut butter no bake balls for 30 minutes, or until firm.


No Bake Peanut Butter Balls


### Ingredients

- 1½ cups gluten-free oat flour
- ¼ cup coconut flour
- 1 scoop vanilla protein powder (32 to 33 grams)
- ¼ cup plus 2 tablespoons nut butter of choice (peanut, almond, cashew, sunflower seed)
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ cup (or more) milk of choice Chocolate chips of choice

### Instructions

1. In a large mixing bowl, combine your dry ingredients and set aside.
1. In a microwave-safe bowl or on the stovetop, melt your nut butter together with the maple syrup until combined. Stir in the vanilla extract and pour the nut butter mixture into the dry mixture. Add your milk of choice, one tablespoon at a time, until a very thick batter is formed.
1. Using your hands, form into small balls, and place on a lined plate. Press each ball into a cookie shape and add chocolate chips, if using, on top. Refrigerate for at least 20 minutes to firm up.


Chocolate chip cookies that are designed to be a protein delivery system. This way when you snack at night, you can at least feel like less of a piece of shit about it. So long as you're still going to the gym that is.

No Bake Protein Chocolate Chip Cookies


### Ingredients

- 6 slices thick-cut bacon, chopped
- 6 (4-ounce) boneless, skinless chicken thighs
- 1 (16-ounce) bag frozen pepper and onion strips
- 1 (14.5-ounce) can diced tomatoes
- ½ cup barbecue sauce

### Instructions

1. In a large skillet over medium-high heat, cook bacon until crisp, about 10 minutes. Add chicken to the skillet and cook 8–10 minutes per side until browned and cooked through.
1. Add pepper and onion strips and tomatoes. Cook, stirring occasionally, until mixture begins to boil. Reduce heat to low, stir in barbecue sauce, and simmer 5 minutes until sauce is heated through. Serve immediately.


A simple base that you can serve with any number of sides. Rice, pasta, sweet potato mash, or whatever.

One Pan BBQ Chicken and Veggies


### Ingredients

- 1 pound boneless, skinless chicken thighs
- ½ medium white onion, peeled and sliced into wedges
- ¼ cup no-sugar-added ketchup
- 12 ounces Diet Orange Crush soda
- ⅓ cup 0g net carbs sweetener
- 2 cups chopped (1" chunks) red and green bell pepper

### Instructions

1. Add all ingredients except bell peppers to a slow cooker and stir to blend. Cook on high 2 hours, 30 minutes.
1. Add bell peppers to slow cooker. Continue cooking 30 minutes on high.
1. Let cool and evenly divide into two bowls. Serve warm.


A simple keto chicken dish that takes a little while but is really easy and hands off.

Orange Crush Chicken


### Ingredients

#### Sauce

- 6 tablespoon fish sauce
- 2 tablespoon rice vinegar
- 2 tablespoon chili paste
- 2 tablespoon peanut butter
- 2 tablespoon coconut aminos
- 1 lime, juiced
- 1 tablespoon stevia

#### Keto Pad Thai

- 1 16 oz package keto friendly noodles
- 1 lb protein of your choice
- 2 eggs, beaten
- ½ tablespoon ginger, minced
- 2 cloves garlic, minced
- 3 large scallions, thinly sliced, keep whites and greens separate
- 1 tablespoon chili paste
- 1 ½ cups bean sprouts

### Instructions

1. Thinly slice scallions, keeping whites and greens separated.
1. Peel and mince ginger and garlic.
1. Cut protein into bite sized pieces
1. Whisk together all sauce ingredients until well combined and smooth.
1. Over medium high heat, add ginger and garlic and stir fry until fragrant, stirring frequently.
1. Add scallion whites and chili paste to pan.
1. Once scallion whites have softened, add protein and cook through.
1. Stir fry noodles separately as instructed.
1. Add the beaten eggs to noodles and stir fry until the eggs have cooked.
1. Combine all ingredients and cook together until well combined
1. Top with scallion greens, crushed peanuts, and cilantro to serve. Enjoy!


Pad Thai made keto so it's still delicious but you don't get super fat

Pad Thai


### Ingredients

- 2 tablespoons avocado oil
- ½ white onion, chopped
- 3 cloves garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon coconut aminos
- 1 cup canned diced tomatoes
- 3 cups Easy Slow-Cooker Bone Broth
- ½ cup salted natural peanut butter or sunbutter, no sugar added
- ½ teaspoon cinnamon
- 1 teaspoon cumin
- ¼ teaspoon turmeric
- 1 small head cauliflower, diced
- 2 cups cilantro, divided
- 1 pound shrimp, peeled and deveined
- ¼ teaspoon sea salt or more to taste
- 1 avocado, sliced
- ¼ cup sesame oil
- ¼ cup full-fat Greek yogurt (optional)

### Instructions

1. Heat the oil in a large stockpot over medium. Sauté the onion until translucent, about 5 minutes. Stir in the garlic and ginger.
1. Add the coconut aminos, tomatoes, broth, peanut butter, and spices and bring to a gentle simmer. Stir in the cauliflower and half of the cilantro; then cook at a gentle simmer for about 10 minutes.
1. Remove from the heat and carefully transfer the soup to a blender, working in batches if necessary. Vent the blender by removing the plug from the lid and covering the opening with a kitchen towel. Blend on medium until the soup is smooth.
1. Return the soup to the pot, add the shrimp, and cook over medium until opaque, about 3 minutes. Taste and add salt to taste. Divide the soup among four bowls and serve with sliced avocado, sesame oil, and yogurt if desired, with the remaining cilantro on top.


A simple, flavorful soup that doesn't take much effort. Great dinner option for a cold night.

Peanut Soup With Shrimp


### Ingredients

- 1 (8") whole-grain tortilla
- 2 tablespoons pesto
- 4 ounces Shredded Chicken
- ½ cup baby spinach
- ¼ cup crumbled feta cheese

### Instructions

1. Place tortilla on a flat surface and spread with pesto.
2. Top one-half of tortilla with chicken, spinach, and cheese. Fold tortilla in half.
3. Heat a small nonstick skillet over medium heat. Place quesadilla in pan. Cook until the bottom is golden brown, about 3 minutes. Flip tortilla and brown the other side for 2–3 minutes.
4. Remove from pan, cut into wedges, and serve.


Quick and simple food. Make these when you have pulled chicken.

Pesto Chicken Quesadilla


### Ingredients

- 1 pound (454 g) chicken breast, skinless, boneless
- 2 tablespoons cream cheese
- 1 tablespoon chives, chopped
- ½ teaspoon minced garlic
- ½ teaspoon salt
- 1 tablespoon avocado oil
- 1 cup water, for cooking

### Instructions

1. Make the cut in the shape of the pocket in the chicken breast. Rub the chicken with salt.
1. After this, in the mixing bowl, mix up cream cheese, chives, and minced garlic.
1. Rub the chicken breast with salt and fill with the cream cheese.
1. Then secure the “chicken pocket” with the help of the toothpicks.
1. Pour water and insert the trivet in the Instant Pot.
1. Then put the chicken breast in the baking pan and transfer it on the trivet.
1. Cook the meal on Manual mode at High Pressure for 25 minutes. Allow the natural pressure release for 10 minutes.


Philadelphia Stuffed Chicken Breast


### Ingredients

- 1⁄4 cup mozzarella cheese
- 2 ounces (1/4 cup) cream cheese
- 1 tablespoon olive oil
- 1 teaspoon tomato paste
- 6 large kalamata olives, pitted
- 12 fresh basil leaves

### Instructions

1. In a small food processor, process all ingredients except basil until they form a smooth cream, about 30 seconds.
1. Form mixture into 6 balls with the aid of a spoon.
1. Place 1 basil leaf on top and bottom of each ball and secure with a toothpick.
1. Serve immediately or refrigerate up to 3 days.


Quick keto fat bombs that taste like pizza

Pizza Balls


### Ingredients

- 10 oz Canned Chicken
- 1 oz grated parmesan cheese
- 1 large Egg

### Instructions

1. Drain chicken
1. Spread chicken on a baking sheet lined with parchment paper
1. Bake at 350 for 10 minutes to dry out the chicken
1. Remove and place in a mixing bowl
1. Increase heat of oven to 500 degrees.
1. Add cheese and egg and mix.
1. Pour mixture onto baking sheet lined with a parchment and spread thin. Placing parchment paper on top and using a rolling pin makes this easier.
1. Optional: With a spatula press the edges of the crust in to for a ridge for the crust. This is beneficial is you’re using topping that may slide off(i.e. eggs).
1. Bake the crust for 8-10 minutes at 500 degrees.
1. Remove crust from oven. Add desired toppings and bake for another 6-10 minutes at 500 degrees.


A basic pizza crust base. Make it and then make pizza.

Pizza Crust


### Ingredients

- 1 (8-ounce) package cream cheese, softened
- 1⁄2 cup plain Greek yogurt
- 1 teaspoon dried oregano
- 1⁄4 teaspoon dried basil
- 1⁄2 teaspoon granulated onion
- 1⁄2 teaspoon granulated garlic
- 3⁄4 cup no-sugar-added pizza sauce
- 1⁄2 cup shredded mozzarella cheese
- S & P to taste

### Instructions

1. Preheat oven to 350°F.
1. Combine cream cheese, yogurt, oregano, basil, onion, and garlic in a medium bowl and mix with a handheld mixer until combined. Spread mixture into the bottom of an 8" × 8" baking pan.
1. Spread pizza sauce on top of cream cheese mixture, sprinkle with mozzarella cheese, and top with salt and pepper.
1. Bake covered 15 minutes. Remove cover and bake an additional 10 minutes or until cheese is golden and bubbly.


Bring this to parties. It's super easy and super good.

Pizza Dip


### Ingredients

- 3-4 pounds (1.4-1.8 kg) pork shoulder (also known as pork butt or Boston butt)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika (smoked paprika adds a nice flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or 2-3 sprigs fresh thyme)
- 1 teaspoon dried rosemary (or 2-3 sprigs fresh rosemary)
- 1 cup chicken or vegetable broth

### Instructions

1. Preheat your oven to 325°F (163°C).
1. In a small bowl, mix together the salt, black pepper, paprika, garlic powder, and onion powder to create a dry rub.
1. Place the pork shoulder on a clean surface and pat it dry with paper towels. This helps the dry rub stick better.
1. Rub the dry spice mixture evenly over the entire surface of the pork shoulder.
1. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
1. Once the oil is hot, add the pork shoulder and sear it on all sides until it's nicely browned, about 3-4 minutes per side.
1. Remove the pork shoulder from the skillet and set it aside.
1. In the same skillet, add the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. This adds flavor to the sauce.
1. Return the pork shoulder to the skillet, and add the thyme and rosemary on top.
1. Cover the skillet or Dutch oven with a tight-fitting lid or aluminum foil.
1. Place the skillet or Dutch oven in the preheated oven and roast for about 3 to 3.5 hours or until the pork shoulder is tender and easily shreds with a fork.
1. Check the pork shoulder periodically and baste it with the juices in the pan to keep it moist.
1. Once the pork is done, remove it from the oven and let it rest for about 15 minutes before shredding it with two forks.
1. Serve the shredded pork with the pan juices as a delicious and flavorful sauce.


Here's a simple recipe for cooking pork shoulder without a slow cooker. You can make a delicious oven-roasted pork shoulder with just a few ingredients

Maybe Make This?

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