Mexican Inspired Devilled Eggs

 Ingredients:

6 hard, boiled organic free range eggs *

• 1 ripe large avocado
• 1/4 teaspoon of each: salt, pepper, garlic, chili, cumin, paprika
• 4 teaspoons lime juice
• fresh parsley for garnish (or cilantro)

Instructions:

1.  Peel and slice each egg in half lengthwise and scoop out the yolks
2. Mash the egg yolks with the avocado, add the spices and lime and mix well
3. Fill the empty cavities of the egg whites with the yolk/avocado mixture. You can scoop the mixture in with a spoon or pipe the mixture in to make the eggs look prettier.
4. To serve, add a sprig of parsley onto each of the devilled eggs

*Hint: boil extra eggs incase you have trouble peeling and dividing the eggs. You can use the left overs for salads or eggs salad

Keto Blondies

Ingredients:

• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 4 tablespoons erythritol or xylitol
• 1/4 teaspoon salt
• 3 eggs, room temperature
• 4 tablespoons ghee, melted, but not hot
• 2 teaspoons vanilla extract
• 4 tablespoons coconut cream
• 1/4 cup unsweetened coconut flakes

Instructions:

1.  In a large bowl, combine the flour, baking powder, erythritol or xylitol, salt
2. In a separate bowl, whisk the eggs, then add the ghee, vanilla, coconut cream and blend well.
3. Add the wet mixture to the dry mixture and blend.
4. Stir in the coconut flakes
5. Pour batter into a greased loaf pan and bake at 350 F. (or 325 F. for convection) for approximately 30 minutes. To check if the loaf is fully baked, insert a toothpick in the middle of the loaf to see if it comes out dry and clean.

Chocolate Zucchini Loaf

 Ingredients:

 3 eggs, room temperature

• 1 tablespoon vanilla extract
• 1/3 cup coconut oil, melted, but not too hot
• 1 cup almond flour
• 1/2 cup baking cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup erythitol or xylitol
• 2 cups shredded zucchini, squeezed and drained of excess juice

A combination of chopped walnuts, unsweetened shredded coconut and/or pure cacao nibs

Instructions:

1.  In a large bowl, mix the dry ingredients: flour, cocoa, baking powder, salt and erythitol (or xylitol)
2. In a separate bowl, whisk the eggs, then blend in the vanilla and oil.
3. Add the wet ingredients to the dry ingredients. Once blended, stir in the zuchinni.
4. Pour the batter into a greased loaf pan. Sprinkle the nuts, coconut and nibs on top and slightly press them into the batter. Bake the loaf at 350 F. (or 325 F. for convection) for approximately 55 minutes.  To check if the loaf is fully baked, insert a toothpick in the middle of the loaf to see if it comes out dry and clean.

Colourful Cabbage Salad

Ingredients:

3 cups thinly shredded green cabbage

• 3 cups thinly shredded red cabbage
• 1 large carrot, peeled and shredded
• 5 tablespoons olive oil
• 5 tablespoons brown rice vinegar (or balsamic)
• ¼ teaspoon of each: salt, black pepper, cayenne
• 1/3 cup raw sunflower seeds, sprouted and oven roasted *

Instructions:

1.  Combine the shredded cabbage and carrots in a large bowl.
2. Mix the ingredients for the dressing : oil, vinegar, spices.
3. Pour the dressing over the vegetables and mix well.
4. Add extra oil and vinegar according to taste preference.
5. To serve, sprinkle with the sunflower seeds.

*For the sunflower seeds: Add the seeds to 1 cup of filtered water and allow them to sit on the counter for 2-3 hours. The seeds will start to grown “little tails”. Once this happens, rinse the seeds and spread them out on a baking pan. Bake at 200 F. until the seeds are dry and slightly crispy. Store in a dry container with lid.

Slow Cooker Vegetable Stew

Ingredients:

•  4 cups shredded red cabbage
• 2 cups chopped cauliflower florets
• 1.5 cups chopped fresh mushrooms
• 1 small red onion, thinly sliced into rings
• 2 tablespoons grainy mustard
• 1 teaspoon caraway seeds
• 1 teaspoon finely grated lemon
• juice of one lemon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon hot pepper flakes

Instructons:

 Mix all of the ingredients in a slow cooker. Cover and cook on low for 4-6 hours.

Cauliflower and Broccoli Tabouli

Ingredients:

1 small cauliflower head, leaves removed and coarsely chopped

• 1 small head of broccoli florets, coarsely chopped
• 1 cup of fresh parsley leaves, lightly packed
• 1 small red onion, finely chopped
• 1 smallcucumber, finely chopped
• 1/2 cup olive oil
• 3-4 tablespoons fresh lemon juice
• 1 teaspoon sea salt
• ½ teaspoon black pepper

Instructions:

1.  Place the cauliflower, broccoli and the parsley in a food processor.  Pulse until finely ground.
2. In a large bowl, add the onion and cucumber, then add the cauliflower mixture.
3. In a small bowl, whisk the dressing ingredients.
4. Add the dressing to the vegetables and toss well

Keto Beef Stew

Ingredients: 

• 1&1/4 pounds cubed beef
• 1 cup chopped cauliflower
• 1 large bell pepper (orange, red or yellow)
• 1 cup sliced mushrooms (white or brown)
• 1 cup chopped celery root, (or kohlrabi or turnips)
• 1 onion, diced
• 3 celery ribs, chopped
• 2 medium carrots, roll cut or diced
• 2 garlic cloves, minced
• 1 large bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried parsley flakes
• 3/4 teaspoon sea salt
• 1/2 teaspoon pepper
• 1/2 cup strained tomatoes
• 1/2 cup bone broth or beef broth
• 2 tablespoons grass fed butter or ghee

Combine all the ingredients in a crock pot and slow cook on low for about 8 hours.

Keto Chicken Vegatable Soup

Ingredients:

• 1 tablespoon coconut oil
• 2 tablespoons fresh ginger, grated or finely chopped
• 2 teaspoons red curry paste
• 1 pound skinned chicken, chopped into small pieces
• 4 cups chicken broth or bone broth
• 40 oz. Full fat coconut milk ( about 3 cans)
• 2 cups sliced mushrooms
• 3 or 4 thinly sliced green onions, including the green parts
• 10 or 12 small bok choy, thinly sliced into bite sized pieces
• 2 cups spiralized zucchini to use as noodles
• 4 tablespoons lime juice

Instructions:

1. Heat oil and sauté the ginger and curry paste for a few minutes in a large soup pot.
2. Add the chicken pieces to the oil mixture and sauté for about 10 minutes, until most of the pink in gone.
3. Pour the broth, coconut milk and mushrooms into the pot, and bring to a boil for another 5 minutes.
4. Add the onions, bok choy and spiralized zucchini. Simmer until heated through.
5. Add the lime juice at the end. Stir well.
6. Serve the soup with sprouts and lime wedges on the side.