Salmon Cakes with Beurre Blanc

Ingredients: 

Salmone Cakes

1/2 red bell pepper halved lengthwise, discard stem and seeds

2 green onions

1/2 bunch flat-leaf parsley

2 eggs

2 cans pink or red salmon (each can 7 1/2 oz/212 g)

1 cup almond flour

2 tsp Dijon mustard

1 Tbsp melted butter or ghee

Avocado oil, for frying

Salt and pepper

Beurre Blanc

1 Tbsp shallot, finely chopped

1/2 cup butter or ghee

2 Tbsp dry white wine or white cooking wine

2 Tbsp white wine vinegar

2 Tbsp full-fat cream (Non-dairy option, full-fat coconut milk)

Finley ground white pepper

Salt

Directions:

1. Preheat oven to 400 F. Assemble, prepare and measure ingredients. Coarsely chop green onions. Coarsely chop parsley. Whisk eggs in a small mixing bowl until combined. Drain cans of salmon. Cube 1/2 cup butter, or measure 1/2 cup ghee.

2. Pace bell pepper skin-side up on a baking sheet and roast for 30 minutes, or until the skin begins to shrivel and blacken slightly. Remove from oven, allow to cool slightly, and then dice it.

3. Combine diced bell pepper, green onions, parsley, eggs, almond flour, mustard, and 1 tablespoon melted butter/ghee in a mixing bowl. Use a fork to gently but thoroughly incorporate the salmon. Form mixture into four patties, set on a plate, and refrigerate, uncovered, while you make the beurre blanc.

4. For the beurre blanc, combine shallot, wine, and vinegar in a small saucepan and bring to a boil over medium and cook until barley any liquid remains 5-7 minutes. Stir in cream and pinch of white pepper and cook for 1 minute. Add butter/ghee, 1-2 cubes at a time, whisking continuously and waiting until butter is nearly melted before adding more. Once all butter is added and the mixture is completely liquefied, remove the saucepan from heat. Season sauce with salt, then strain through a fine-mesh sieve into a small bowl. Discard residual solids.

5. For the salmon cakes, heat oil in a large, heavy skillet over medium-high heat. Cook for 4 minutes, then turn over and cook for a further 3 minutes.

6. To serve, place a salmon cake on each of four individual plates and drizzle with beurre blanc. Cakes pair well with roasted veggies. Enjoy.

DIY Natural Shampoo

Ingredients: 

1/2 Cup Coconut milk. Fresh or canned. (If you buy canned make sure the only ingredients are water and coconut, no added fillers.)

1/2 Cup Dr. Bronner's Baby Unscented Castile Soap

1 tsp Natural Vitamin E-Oil. (Make sure the only ingredients are Vitamin E and Olive Oil, no added fillers.)

10 Drops of Lavender Essential Oil

10 Drops Rosemary Essential Oil

Mix all ingredients into a shampoo bottle or a foaming soap dispenser. You can add 1/4 cup of distilled water if using a foaming dispenser. Shake before every use.

The life of the shampoo is about 3-4 weeks, no need to refrigerate.

As for a conditioner for after shampoo: I like to use raw Apple Cider Vinegar as an after rinse that balances the PH of the scalp and helps soften the hair. I simply pour the ACV into a spray bottle and spray my scalp and spray all the way to the ends and massage into my scalp and hair. Let sit for about 2-3 mins and rinse well. That's it! 

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.

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!