Cauliflower Rice with Spinach and Mushrooms

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Cauliflower Rice with Spinach and Mushrooms

Cauliflower Rice with Spinach and Mushrooms

Ingredients

  • 10 oz package of frozen riced cauliflower
  • 1 tablespoon of soy sauce or coconut aminos
  • 2-3 tbsp of olive oil
  • 1/2 cup chopped onion
  • 2 minced garlic cloves
  • 3 cups of sliced mushrooms
  • 2 cups of spinach
  • Soy sauce to taste

Instructions

  1. Cook cauliflower rice according to instructions on package.
  2. Heat olive oil in a skillet, add onions and cook until soft.
  3. Toss in mushrooms and saute until cooked. Add garlic, cooking for 1 minute.
  4. Add cauliflower rice and soy sauce and stir until cauliflower rice has absorbed soy sauce.
  5. Top mixture with spinach, stir and cook until wilted.

Hemp Rice

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Hemp Rice

Hemp Rice

Ingredients

  • 1 cup hulled hemp (hemp hearts)
  • 2 cups water
  • pinch salt

Instructions

  1. Rinse hemp thoroughly in cold water.
  2. Bring water to boil in saucepan.
  3. Add hemp and pinch of salt and bring to boil, stirring gently.
  4. Reduce heat and simmer 10-15 minutes, until hemp absorbs water.
  5. Fluff with a fork.

Salmon Nuggets Air Fryer

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Salmon Nuggets Air Fryer

Salmon Nuggets Air Fryer

Ingredients

  • 24 oz Salmon fillets (cut into 1-inch pieces)
  • 3/4 tsp Sea salt
  • 1/4 tsp Black pepper
  • 3 tbsp Honey (or zero sugar honey)
  • 2 tbsp Coconut aminos (or low-sodium soy sauce)
  • 1 tbsp Olive oil
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground ginger (optional)

Instructions

    1. In a large bowl, whisk together the honey, coconut aminos, olive oil, smoked paprika, garlic powder, ground ginger (if using), salt, and pepper.
    2. Add the salmon pieces to the bowl and mix well to coat. Marinate for 5-10 minutes, or up to 1 hour if you have time. When time is up, turn the salmon pieces in the marinade again to coat well.
    3. Meanwhile, preheat the air fryer to 400 degrees F (204 degrees C).
    4. Place the salmon bites in the air fryer basket in a single layer, with some spaces between most of them. (Do not crowd the basket. If they don’t all fit, cook in batches.) Air fry for 5-7 minutes, until the internal temperature reaches 135-140 degrees F (57-.60 degrees C)

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Skillet Zucchini and Mushrooms

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Yield: 4

Skillet Zucchini and Mushrooms

Skillet Zucchini and Mushrooms

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 3 tablespoons butter, divided
  • 2 small zucchini, cut into thin, half moon slices
  • 2 small zucchini, cut into thin, half moon slices
  • Salt and pepper, to taste
  • Salt and pepper, to taste
  • 1 small yellow onion, finely diced
  • 1 small yellow onion, finely diced
  • 1 pound small button mushrooms, cleaned and patted dry
  • 1 pound small button mushrooms, cleaned and patted dry
  • 3 to 4 cloves garlic, minced
  • 3 to 4 cloves garlic, minced
  • 2 teaspoons fresh chopped herbs, use what you have on hand, or use 1 teaspoon dried herbs (thyme and oregano are great in this dish)
  • 2 teaspoons fresh chopped herbs, use what you have on hand, or use 1 teaspoon dried herbs (thyme and oregano are great in this dish)
  • ¼ cup vegetable broth
  • ¼ cup vegetable broth
  • Chopped fresh parsley, for garnish
  • Chopped fresh parsley, for garnish
  • grated parmesan, for garnish
  • grated parmesan, for garnish

Instructions

    Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.

    Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. If there's any liquid in the skillet, wipe it out.


    Return skillet to the burner and add remaining butter; melt butter over medium-high heat.


    Stir in the onions and cook for 2 minutes, or until just softened.
    Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.


    Stir in garlic and herbs; cook for 20 seconds.


    Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.


    Pour in the vegetable broth and cook for 2 minutes.
    Taste for salt and pepper and adjust as needed.


    Remove skillet from heat.
    Sprinkle with parsley and parmesan; serve.

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Chocolate Chip Keto Cookies

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Chocolate Chip Keto Cookies

Chocolate Chip Keto Cookies

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup golden monkfruit sweetener
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup Lilly's sugar free chocolate chips
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
  3. Beat butter, monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
  4. Add the egg, beating the mixture on low.
  5. Gradually pour in the almond flour mixture and beat on low speed until combined.
  6. Lastly, mix in Lilly's Dark Chocolate Chips and chopped nuts.
  7. Chill the mixture for 20-30 minutes until the butter is solid. Do not skip this step.
  8. Using a small cookie or ice cream scoop drop the cookies onto a silicone lined baking sheet (or lightly greased) baking sheet evenly spaced.
  9. Bake for 7-9 minutes or until golden brown. Do not overbake.
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Potato Cakes

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Potato Cakes

Potato Cakes

Ingredients

  • 1 onion, chopped
  • 1 1/2 cups potatoes, mashed
  • 1 cup flour
  • 1 egg
  • salt to taste
  • pepper to taste
  • 2 tablespoons frying oil

Instructions

  1. Mix all ingredients until incorporated.
  2. Drop unformed large serving spoonfuls into heated oil; fry on one side until golden brown.
  3. Flip cakes over and press flat with spatula.
  4. Brown second side.

Air Fryer Chicken Breasts

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Air Fryer Chicken Breasts

Air Fryer Chicken Breasts

Ingredients

  • 2 chicken breasts, butterfly in half
  • salt
  • pepper
  • garlic powder
  • 1/2 c mayonnaise
  • 2 tablespoons Parmesan cheese
  • 1 tsp chili flakes
  • 1 tsp mustard
  • 1 tsp lemon juice
  • crushed pork rinds

Instructions

  1. Mix everything except pork rinds and spread over chicken.
  2. Roll in pork rinds.
  3. Air fry at 390 degrees for 15-20 minutes, flipping halfway.
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Chicken Thighs in Cream Sauce

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Chicken Thighs in Lemon Cream Sauce

Chicken Thighs in Lemon Cream Sauce

Ingredients

  • 6 chicken thighs
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp paprika
  • 2 tablespoons butter
  • 1 tsp thyme
  • 2 cloves garlic, minced
  • 4 oz mushrooms, sliced
  • 1/2 cup sun dried tomatoes
  • 2 Tablespoons flour
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • lemon, juice of 1
  • 1/2 cup heavy whipping cream
  • 1/4 cup parmesan, grated

Instructions

  1. Preheat oven to 400.
  2. Mix salt, pepper and paprika and place in bag with chicken thighs, and shake until coated.
  3. Heat butter in large oven-ready skillet over medium heat and brown chicken until golden, about 2 minutes. Remove chicken to make sauce.
  4. Add mushrooms and tomatoes and brown for 2-3 minutes.
  5. Add garlic and saute 1 minute, then add flour and whisk into thick paste.
  6. Add wine, stock, lemon juice and cream, bring to simmer, about 5 minutes.
  7. Add Parmesan cheese and stir until melted.
  8. Add chicken back into skillet and bake in oven for 30 minutes, or until juices run clear.

 

Glazed Ham

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Glazed Ham

Glazed Ham

Ingredients

  • 1/2 spiral cut smoked ham 3-4 lb
  • 6 Tbsp Guldens mustard
  • 3 Tbsp Lakanto maple syrup
  • 3 Tbsp golden Monkfruit sweetener
  • 2 Tbsp avocado oil
  • 1/2 tsp garlic powder
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • 1/8 tsp cayenne pepper

Instructions

  1. Preheat the oven to 325°.
  2. Place the ham, fat side up, in a pan with a rack. Bake for about 50 minutes, or until temperature is around 125-130.
  3. Combine the mustard, syrup, sweetener, avocado oil, and spices.
  4. Brush 1/2 of glaze over ham, bake for 10 more minutes, then brush the ham with the rest of glaze and bake until ham is 140°F, about 10 minutes more.
  5. Cover the ham and let it rest for 10 minutes.