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INGREDIENTS Sirloin Tips 2 pounds cubed beef stew meat or sirloin tips 1 tbsp olive oil 1 clove garlic (minced) 1/4 tsp salt pinch of pepper Gravy 2 cups beef broth 1 1/2 tsp ghee 1/2 tsp garlic powder pepper (to taste) 1/4 tsp salt (add more to taste if needed) 2 tbsp tapioca flour ( dissolved in 2 tbsp water (for Keto, sub 1/4 tsp xanthan gum) Mashed Cauliflower 2 (12oz) bags cauliflower rice (or 1 head of cauliflower, chopped-boiled or steamed) 2 tsp ghee 1/2 tsp garlic powder 1 tbsp chives (fresh or dry) 2 tbsp coconut milk 1/2 tsp salt (add more to taste if needed) 1/4 tsp pepper (add more to taste if needed) INSTRUCTIONS Sirloin Tips & Gravy In a large skillet heat oil over high heat. Add the meat and a little salt and pepper and cook on high heat until meat is browned on all sides; about 5 minutes. Pour 2 cups beef broth over the meat and drippings and bring to a boil then reduce heat. Add dissolved tapioca flour, ghee, garlic powder, salt and pepper to the beef broth. (The

INGREDIENTS 1 tbsp Olive oil 6 cloves Garlic (minced) 1 cup Heavy cream 1/3 cup Chicken broth 3/4 cup Grated Parmesan cheese 4 large Chicken breast (6 oz each) 1 tbsp Italian seasoning Sea salt Black pepper 1/2 cup Sun-dried tomatoes (chopped) 2 cup Spinach (chopped, packed) INSTRUCTIONS Click on the times in the instructions below to start a kitchen timer while you cook. Heat oil in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant. Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce will still be thin, but thicken enough to coat the back of a spoon. Meanwhile, place the chicken at the bottom of a slow cooker. Season lightly with Italian seasoning, sea salt, and black pepper. Top with sun-dried tomatoes. When the sauce is ready, keep it at low heat, but not simmering. Whisk in the Parmesan cheese, 1/4 cup at a time, until smooth. Adjust salt to taste if desired. Pour the sa

Ingredients 6 boiled eggs 2 avocado, diced 1/2 lemon 1/4 cup minced red onion 2 teaspoons fresh dill ½ teaspoon salt ½ teaspoon pepper Instructions Peel and dice the boiled eggs and place in a medium mixing bowl. Add the avocado to the eggs and stir well. The avocado will become creamier the more you stir and coat the eggs.  Squeeze the lemon half over the eggs and stir in the onion, dill, salt, and pepper. Stir well to combine the mixture. Serve immediately.  This article comes from a recipe written here .

Ingredients 6 Eggs 1/3 c coconut oil 1/3 c unsweetened almond milk 1/2 c coconut flour 1 tbsp baking powder 1 tsp xanthan gum See Note 1/4 tsp salt Instructions Preheat oven to 350°. In a large bowl mix together eggs, coconut oil, and milk. Add in coconut flour, baking powder, xanthan gum, and salt. Stir until mixture thickens as the coconut flour absorbs the wet ingredients. In a greased bread pan (I used a 9×5-inch glass loaf pan), spread mixture evenly. Bake in the oven for 35-45 minutes. The top of the bread will be golden brown and a toothpick will come out clean when inserted. Allow to cool and enjoy! This article comes from a recipe written here .

Ingredients 1 tbsp butter for the skillet 2 cups almond flour 1/2 cup flax seed meal 2 tsp baking powder 1/2 tsp salt 1 & 1/2 cups shredded Cheddar cheese divided 3 large eggs lightly beaten 1/2 cup butter melted 3/4 cup almond milk Instructions Preheat oven to 425F. Add 1 tbsp butter to a 10-inch oven-proof skillet and place in oven. In a large bowl, whisk together almond flour, flax seed meal, baking powder, salt and 1 cup of the shredded cheddar cheese. Stir in the eggs, melted butter and almond milk until thoroughly combined. Remove hot skillet from oven (remember to put on your oven mitts), and swirl butter to coat sides. Pour batter into pan and smooth the top. Sprinkle with remaining 1/2 cup cheddar. Bake 16 to 20 minutes, or until browned around the edges and set through the middle. Cheese on top should be nicely browned. Remove and let cool 15 minutes. This article comes from a recipe written here .

Ingredients: 4 medium hot dogs 1/2 cup Shredded mozzarella cheese 3/4 cup Almond Flour 1 large Egg 1/4 tsp Baking powder 1/4 tsp garlic powder 1/2 tsp Pink Himalayan Salt 1/2 tsp Sesame Seeds Instructions: Cut each hot dog into 3 equal sized pieces and set aside. Melt mozzarella in microwave and add almond flour and egg. Combine well. Add baking powder, garlic and salt. Combine well. Form dough in hands and split into 12 equal sized pieces and roll into dough. Place dough balls onto a parchment lined baking sheet. Press each ball into oval shape. Place each hot dog piece into the dough and wrap like a blanket. Sprinkle with sesame seeds (press down so they stick to dough). Place pigs in 350 degree oven for 17-20 minutes. Serve warm and enjoy! This article comes from a recipe written here .

Ingredients 6 Bone in skin on chicken thighs 2 tbsp olive oil 1 Small onion chopped 6 cloves garlic 1 tsp Thyme 1 cup Bone broth 2/3 cup Shredded or grated parmesan cheese 3 tbsp Heavy whipping cream salt and pepper to taste Instructions Preheat your oven to 400 degrees. Heat up 2 tablespoons of olive oil in a skillet over medium-high heat. Once the skillet is hot, add the chicken thighs skin side down, and top with salt and pepper to taste. Sear the chicken thighs for 2-3 minutes on each side until they are browned, and remove them from the skillet. In the same skillet, add the chopped onion and garlic cloves. Saute for 2-3 minutes until the onions have begun to soften and brown. Add 1 teaspoon of thyme, and stir until fragrant. Pour in 1 cup of bone broth. Whisk in 3 tablespoons of heavy whipping cream. Toss in ⅔ cup Parmesan cheese. You can use shredded or grated. If using shredded, add just a little at a time,  and whisk it quickly to combine it with the liquid. Using grated Parmes

Ingredients 1.5   cups   heavy whipping cream 2   Tbsp   unsweetened cocoa powder 1   Tbsp   vanilla extract 3   Tbsp   lakanto monkfruit   or natural sweetener of choice Instructions In a large bowl, pour in all the ingredients. Beat with an electric hand mixer until peaks show. Now scoop your mixture into a plastic ziploc bag. Using your hand, push the mixture to the bottom of the bag. Make sure all the air is out before sealing. Place in the freezer for about 45 minutes. Take out of the freezer, cut the corner of the bag and squeeze into a small bowl or mason jar. Serve and enjoy! This article comes from a recipe written here .

Ingredients 1 1/2 lbs thinly sliced beef strips 1 lb broccoli , break into florets 6 oz thinly sliced mushrooms 1 tsp grated ginger 4 cloves garlic minced 1 tbsp sesame oil 1/4 cup + 1 tbsp oyster sauce 1/4 tsp red pepper flakes , crushed 3 tbsp olive oil 1/4 cup beef broth Instructions Mix Beef broth , sesame oil , ginger , oyster sauce , fish sauce , red pepper flakes and garlic in a Bowl . Combine Thin beef strips into the mixture and marinate over an hour. Heat a wok on a high heat , add olive oil , once hot add broccoli and stir fry for 2 mins. Add the marinated beef strips and cook for 2 mins then add left over sauce and mushrooms and cook until beef is done. This article comes from a recipe written here .

INGREDIENTS 14 ounces Cauliflower florets, cut into bite-size pieces ½ teaspoon Salt 2.5 ounces Pepperoni 2 pounds Italian Sausage, if in casings remove from casing before cooking 1 tablespoon Olive Oil 8 ounces Mushrooms, sliced 1 Green Pepper, cut into bite-size pieces 12 ounces Mozzarella cheese, shredded 1.5 cups Low Carb Pasta Sauce, we use Rao’s Homemade Marinara 1/4 cup Parmesan cheese, powdered 1 teaspoon Italian Seasoning INSTRUCTIONS Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don’t overcook! Drain the cauliflower pat dry with a paper towel. Set aside. Preheat oven to 400 degrees F. In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside. In the same skillet at olive oil and saute mushrooms over medium high hea

INGREDIENTS 1.3 lbs 99% lean ground turkey 1 tsp garlic powder 1 tsp cumin 1 tsp salt 1 tsp chili powder 1 tsp paprika 1/2 tsp oregano 1/2 small onion, minced 2 tbsp bell pepper, minced 3/4 cup water 4 oz can tomato sauce 8 large lettuce leaves from Iceberg lettuce optional 1/2 cup shredded reduced fat cheddar (omit for Whole 30) INSTRUCTIONS Brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes. Wash and dry the lettuce. Divide the meat equally between the 8 leaves and place in the center of each leaf and top with your favorite taco fixings! This article comes from a recipe written here .

INGREDIENTS 1 tablespoon avocado oil 1 pound ground beef 1/2 white onion diced 1/2 bell pepper diced 1 4oz can green chilis 3 tablespoons taco seasoning 2 roma tomatoes seeded and diced 12 ounces cauliflower rice 1 cup shredded Mexican blend cheese Toppings: 1 avocado diced 1 jalapeño thinly sliced 1/4 cup sour cream 2 tablespoons cilantro minced INSTRUCTIONS Heat the oil in a large cast iron skillet over medium high heat. Once hot add in the beef and cook while crumbling with a wooden spoon until it starts to brown. Add in the onion, bell pepper, and taco seasoning and cook 3 minutes or until the onion and pepper starts to soften. Stir in the green chiles and tomatoes along with the cauliflower rice. Cook 5-7 minutes until most of the moisture has evaporated. Sprinkle with cheese and cover just until melted, about 2 minutes. Top with desired toppings and serve. This article comes from a recipe written here .

Ingredients 4 chicken breasts approximately 2 lbs. 4 oz. fresh baby spinach 4 oz. cream cheese 2 oz. feta cheese crumbles 2 oz. shredded mozzarella cheese 2 tbsp. olive oil Seasoning ingredients: 2 tsp. paprika 1 tsp. cumin powder 1 tsp. salt 1/2 tsp. chili powder Instructions Mix all of the seasoning ingredients together and set aside. Roughly chop the baby spinach and place it into a mixing bowl. Add the cream cheese, feta, and mozzarella. Massage the spinach with your hands, until well combined (it should look like thick paste). Using a sharp knife, cut a pocket into the side of each chicken breast. Divide the spinach stuffing into four equal parts and spoon it into the chicken pockets. Using toothpicks, secure the stuffing inside.  Generously season the chicken with the spice mix and brush with olive oil on both sides. Bake the chicken in a preheated oven at 400ºF for 25-30 minutes, depending on how large your chicken breasts are.  This article comes from a recipe written here .

Ingredients 4½ tablespoons of butter melted and cooled ⅓ cup coconut flour 1 oz cream cheese softened 4 eggs ¼ teaspoon salt ¼ teaspoon baking powder ½ teaspoon garlic powder 1⅓ cup cheddar cheese shredded Instructions Preheat oven to 400 degrees and grease a muffin pan. Combine melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and cream cheese then whisk together. Add coconut flour, baking powder, and spices to the mixture and stir until combined. Stir in cheeses. Spoon into muffin tins. Then, spray fingers with cooking spray. Pat the batter around the sides of muffin tins to form a cup. Bake for 8 minutes then remove from oven. If the dough rises, simply push it back down with the back of a spoon.  Spoon taco meat into taco cups. Sprinkle about a tablespoon of cheese on top of taco meat. Put back in oven and continue baking for 5 minutes or until cheese is melted and taco cups are baked all the way through. This article comes from a recipe written h

Ingredients 2 (10 oz each) canned chicken breast cans, drained 1 cup cherry tomatoes, halved 1/2 small red onion, sliced 1 small avocado, cubed 1/2 celery stick, finely chopped 6 slices bacon, cooked 3 boiled eggs, cubed Dressing 1/3 cup mayonnaise 1 1/2 Tbsp sour cream 1/2 tsp Dijon mustard 2 Tbsp olive oil 2 garlic cloves, minced 1 tsp lemon juice 1/4 tsp table salt 1/8 tsp ground black pepper Instructions Combine all of the ingredients for the dressing, mix well. Combine chicken, tomatoes, red onion, celery, bacon and eggs. Add 3/4 of the dressing and mix. Add avocado and gently toss. If needed, add remaining salad dressing. Add additional salt and pepper to taste, if desired. This article comes from a recipe written here .

Ingredients 2 cups fresh cauliflower 3 tablespoons butter ¼ cup diced onion ¼ cup pickled jalapeno slices 2 cups cooked brisket 2 ounces cream cheese, softened 1 cup shredded sharp cheddar ¼ cup heavy cream ¼ cup cooked crumbled bacon 2 tablespoons sliced green onions INSTRUCTIONS Chop cauliflower into bite size pieces. Steam or cook via favorite method until fork tender and set side. Set heat to medium and add  butter, onion, and jalapeno slices to skillet. Saute until onions translucent and fragrant. Reduce heat slightly and add cooked brisket [or choice of leftover beef/chicken] and cream cheese.If mixture begins to stick or cook too quickly, reduce heat a bit.  Continue cooking until cream cheese is heated through and easily stirred. Turn off heat. Add sharp cheddar, heavy cream and cauliflower. Stir mixture quickly until all cheeses are melted and fully combined. Sprinkle with crumbled bacon, green onions. Serve warm. This article comes from a recipe written here .

INGREDIENTS Turkey Meatballs: 1 lb Ground turkey 1/2 oz Pork rinds (crushed; or 1/4 cup almond flour) 1 large Egg 1 medium Green onion (sliced thinly) 1 tbsp Coconut aminos 1 tsp Sea salt 1/4 tsp Ground ginger 1/4 tsp Black pepper 1/2 tsp Blackstrap molasses (optional) Asian Sauce: 1/3 cup Coconut aminos 1 tsp Sesame oil 1/4 tsp Ground ginger 1/4 tsp Garlic powder 1/4 tsp Black pepper 1/4 tsp Blackstrap molasses (optional) INSTRUCTIONS Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper. In a large bowl, stir together all meatball ingredients except ground turkey. Add the turkey and mix until just combined. Do not overmix. Use a small cookie scoop to scoop 1-inch balls. Handling them with your fingertips, place them onto the prepared baking sheet. Bake for about 10 minutes, until just barely cooked through. Switch the oven to broil. Broil for 1-3 minutes, until browned. Meanwhile, in a small 1-quart saucepan, whisk together the sauce ingr

INGREDIENTS 1 cup Mayonnaise 1/2 cup Sour cream 2 tsp Lemon juice 2 tsp Dried parsley 1 tsp Dried dill 1 tsp Dried chives 1/2 tsp Garlic powder 1/2 tsp Onion powder 1/2 tsp Sea salt 1/4 tsp Black pepper 1/4 cup Unsweetened almond milk (or for a nut-free version, use coconut milk beverage or watered down heavy cream) INSTRUCTIONS Whisk all ingredients together. Add the almond milk last, gradually, until you reach desired consistency (possibly less for a thick dip or more for a thinner dressing). Refrigerate for at least 1 hour to let the flavors develop. Store in the refrigerator for up to 10 days. This article comes from a recipe written here .

Ingredients 2 medium zucchini sliced and quartered 1 1/2 pounds ground beef 2 cloves garlic minced 10 ounces Mexican style diced tomatoes with green chilis (salsa or diced tomatoes could be used), canned 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes Instructions Brown ground beef with minced garlic, salt, and pepper. Cook over medium heat until meat is browned. Add tomatoes and remaining spices. Cover and simmer on low heat for another 10 minutes. Add the zucchini. Cover and cook for about 10 more minutes until zucchini is cooked, but still firm. This article comes from a recipe written here .

\ Ingredients 600 g of cauliflower leaves removed and cut into small florets. 1 medium zucchini approximately 120g- grated 4 rashers of short cut bacon cut into small pieces. 2 cups of self raising flour 1 cup of parmesan cheese - finely grated 1/2 cup of tasty cheese - grated 1 garlic clove - crushed 1 teaspoon of onion flakes 2 eggs - lightly beaten 3/4 cup of water pinch of salt pinch of pepper olive oil to shallow fry Instructions Place the cauliflower florets into a food processor and blitz until they turn into small pieces. Transfer to a large bowl. Add the crushed garlic, onion flakes, grated zucchini, chopped bacon, parmesan cheese and tasty cheese to the bowl with the cauliflower and add the self raising flour before stirring well to combine. Beat the eggs in a small bowl lightly with a fork and add salt and pepper to taste. Add the eggs along with 1/4 cup of water to the bowl with the cauliflower mixture and stir. Gradually add the extra water and stir until you have a thick

INGREDIENTS 3/4 c. ricotta 1 1/4 c. shredded mozzarella, divided 1/4 plus 2 tbsp. freshly grated Parmesan, divided 1 large egg 2 tbsp. freshly chopped basil, plus more for serving Kosher salt Freshly ground black pepper 4 boneless skinless chicken breasts (about 1 3/4 lb.) 1 1/2 c. marinara 1/2 tsp. Italian seasoning 1 tbsp. extra-virgin olive oil GET INGREDIENTS Powered by Chicory DIRECTIONS Preheat oven to 375°. In a bowl, combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, and basil. Season with salt and pepper.  Cut a pocket in each chicken breast. Stuff each with 2 tablespoons marinara sauce and 1/4 of ricotta mixture.  Arrange stuffed chicken in the bottom of a 9"-x-13" baking dish. Season with salt and pepper. Sprinkle with Italian seasoning and drizzle with oil. Bake until chicken is almost cooked through, reaching an internal temperature of 155°, about 25 minutes, or up to 35 minutes for larger breasts. Discard excess juices in pan. Change oven to broil and top c

INGREDIENTS 4-6 boneless, skinless chicken breasts Salt and pepper 1 tablespoon olive oil 1/2 cup diced onion 1 red bell pepper, diced 2-3 cloves garlic, minced 1 cup chicken stock 1 tablespoon cornstarch 1/4 teaspoon red chili flakes 1/2 teaspoon turmeric 1 (13.6 oz.) can coconut milk 2 tablespoons lime juice 1/2 cup heavy cream 1-2 tablespoons chopped fresh cilantro INSTRUCTIONS Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken breasts and cook for 5-7 minutes per side, until golden brown and mostly cooked through. Remove to a plate and cover to keep warm. Add the onion, bell pepper and garlic to the skillet and cook for about 5 minutes, or until vegetables begin to soften. In a small bowl, whisk together the chicken stock and cornstarch. Add to the skillet, along with the red chili flakes and turmeric. Bring to a simmer, stirring occasionally, until sauce thickens slightly. Stir in the coconut milk and simmer for another 3-5 minutes. Stir

INGREDIENTS 1 1/2 cup  Mozzarella Cheese, part skim milk 2 oz Cream Cheese 1  Egg 1 cup, Almond Flour 8 Frank, Hot Dogs   INSTRUCTIONS Preheat the oven to 350 F Using coffee stir sticks, pierce the hot dogs through, leaving a couple of inches at the end. Place hot dogs on a baking sheet lined with parchment paper. Combine the mozzarella cheese and cream cheese in a microwavable bowl and melt for 30-60 seconds. Mix together until well combined. Add in the almond flour and egg. Mix until a dough forms. Lay down a large piece of parchment paper. Transfer dough to the middle of the parchment paper and top with another piece. Press the dough down. Use a dough roller to roll the dough out to 1/4-1/2 inch thickness depending on how thick you want your dogs to be.  Remove top sheet of parchment paper and using a pizza cutter, cut the dough into 8 even pieces.  Working with one hot dog at a time, take one piece of dough and wrap it around the hot dog. Work dough into the dough to distribute the