Mexican Style Cauliflower Rice

Ingredients:

3 cups cauliflower florets (stems removed and washed)

1 tablespoon butter

1 small onion, finely chopped

3 Garlic Cloves, minced

1 jalapeno, finely chopped

2 medium tomatoes, finely chopped

3/4 cup diced bell peppers

1 small zucchini

1 tsp Cumin Powder

1/2 tsp Paprika Powder

1 tbsp chopped Cilantro

Salt to taste

For garnish, sliced avocados, jalapenos, more cilantro, dollop of sour cream and lime juice.

Directions:

1. Add cauliflower florets to a food processor or chopper and pulse till cauliflower resembles small bits like rice. Don't process too long or it will become mushy. Set aside.

2. Heat butter in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till onion is translucent and the garlic is fragrant.

3. Add tomatoes, cumin powder, paprika powder, cilantro and salt to taste to pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers, zucchini and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it's tender.

4. Top with your favorite toppings and serve hot.

Cinnamon Butter Fat Bombs

Ingredients:

1 Pound Salted Grass Fed Butter (Can use unsalted)

1/4 Raw Honey (or 1 tablespoon honey and 20 drops liquid stevia)

1 tbsp ground cinnamon

1 1/2 tsp vanilla extract

Sea salt to taste if you're using unsalted butter

Directions:

1. Allow butter to soften on your counter until it is slightly squishy.

2. Add butter, cinnamon, honey/stevia and vanilla to your food processor. Process for a couple of minutes to mix ingredients and achieve slightly whipped taste. Be sure to scrape down the sides as you process.

3. Spoon the butter mixture into silicone molds or drop heaping tablespoon fulls onto parchment lined cookie sheet and freeze for an hour or so. Then remove from the molds or parchment paper and store in a container and keep it in your freezer.

Makes approx. 30 pieces if dolloped into tablespoon sized shapes or if your candy molds are about a tablespoon worth.

Keto Strawberry Cheesecake Fat Bombs

Ingredients:

8 oz Organic Cream Cheese

5 Tbsp Grass Fed Butter

1 Tbsp Vanilla Extract

2/3 Cup Strawberries (Fresh or Frozen)

2 Tbsp Powdered Erythritol or 10-15 Drops Liquid Stevia


Directions:

1. Cut cream cheese and butter into small pieces and place into a small mixing bowl. Leave at room temperature for 30-60 minutes until softened. Do not microwave the butter or cream cheese the mixture needs to stay firm.

2. If using fresh strawberries hule and rinse them and place into a bowl and mash with a fork. If using frozen strawberries let them thaw till softened and mash with a fork.

3. Add the powdered erythritol (or stevia), vanilla extract and mix well. Add the mixture to the bowl with softened butter and cream cheese.

4. Use a hand whisk or food processor and mix until well combined.

5. Line a cookie sheet with parchment paper and drop heaping tablespoons full spaced apart onto parchment paper and place in the freezer for 2 hours or until set.

6. Once set place into a container with a lid and keep in the freezer and enjoy!

Feel free to put this mixture into a cupcake pan or candy molds for fun shapes!

Eggplant Bacon Alfredo

Ingredients:

1 pound Nitrite and Nitrate Free Bacon

1 1/2 pounds Eggplant

1 cup Heavy Cream (Kalona is the brand I prefer as it's all natural can be found at wholefoods or a farmers market)

2 tablespoon grass fed butter

2 gloves garlic, minced or crushed

1 tablespoon white cooking wine

1 tablespoon fresh lemon juice

1 cup Parmesan cheese, shredded

Directions:

1. Chop bacon and fry over medium heat in a large saute pan or large electric skillet.

2. When the bacon is crisp remove it from the pan and let drain on paper towels. Save all of the bacon grease and leave it in the pan.

3. Peel and juilenne eggplant. (Pictured below for reference.) Cook the eggplant in the saved bacon grease until it softens.

4. As the eggplant cooks it will soak up all the bacon grease. Now add the butter in the center of the pan and let melt and stir the eggplant noodles so they become coated with the melted butter. Now add your crushed garlic and stir.

5. Pour in the cup of heavy cream. Add the white cooking wine and lemon juice and stir.

6. Add the cup of shredded Parmesan cheese and stir. Mix in about half the bacon.

7. Serve with remaining bacon sprinkled on top.

Primal Egg Salad (Soy Free)

This Primal Egg salad is made using a Mayo that uses Avocado Oil and all natural primal ingredients. You can find this at Wholefoods, a Farmer's Market or a Smiths Market Place in their Organic section. It's super delicious and taste even better than classic soy based mayo! This jar will run you about $10.00 but well worth the price.

Ingredients:

8 Large Free Range Eggs

2 Celery Stalks

1 Red Bell pepper

2 Green Onion Stalks (Tops Only)

1 Tsp Yellow Mustard

2/3 Cup Mayonnaise

Optional* Salt and Paprika

Directions:

1. Boil Eggs. Place eggs in the bottom of a pot and fill with cold water. Bring the water to a roiling boil and turn off the burner. Cover with a lid and let the eggs sit for 15 mins over the still hot burner. Remove eggs and run cold water over them and allow to cool before peeling.

2. Chop celery, green onions and bell pepper.

3. Slice boiled eggs in half and spoon yolks into a bowl and chop the whites and set aside.

4. Add mayo and mustard to the yolks and mix well with a spoon.

5. Stir in chopped whites, bell pepper, celery and green onion. Can top with Paprika and Salt to taste if desired.

This recipe can be used without veggies or feel free to mix in different veggies to your liking. With or without veggies this is a low carb, Keto friendly delicious meal! 

Creamy Avocado Cheese Dip

Ingredients:

2 Large Avocados

10 oz Pepper Jack cheese or Monterey Jack. I prefer the Pepper Jack for an added kick and extra flavor.

16 oz Fresh Goat Cheese

1/2 Tbsp Minced Garlic

1 tsp Onion Powder

Pork Rinds for dipping. Preferably fried in their own fat.

Directions:

1. Remove skin and seed from the avocados. Shred the Pepper Jack cheese and place avocados, shredded cheese and goat cheese in a food processor.

2. Process until well combined and creamy.

3. Stop the processor and stir down any mixture on the sides of the bowl, then add the minced garlic and onion powder and process until well combined.

4. Serve with pork rinds or make your own veggie chips to dip. Enjoy!