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Paleo Spaghetti Pie

Paleo Spaghetti Pie

Paleo Spaghetti Pie

1 large spaghetti squash (about 600 grams)

1 pound Italian sausage

1/2 yellow onion, diced

1 cup pizza sauce (no sugar added)

1 teaspoon dried basil

salt and pepper, to taste

3 eggs, whisked

(Optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)

 

Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish. Place a large pan over medium heat. Add Italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces. Add pizza sauce, dried basil and salt and pepper to the pan and mix well. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish. Let rest for 5 minutes before serving.

Crustless Skillet Pizza

Crustless Skillet Pizza

Crustless Skillet Pizza

2 pounds lean ground meat

2 tsp. sea salt

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. black pepper

2 C. sugar-free pizza sauce

3 C. semi-hard cheese of choice (mozzarella, cheddar) divided

1 C. bell pepper chopped

1/2 C. red onion diced

6 large white mushrooms sliced

1 C. black olives sliced

 

Preheat oven to 425 degrees Fahrenheit. In a medium-size bowl, combine meat, oregano, salt and pepper together. Spread meat mixture evenly on 12″ cast iron skillet, spreading to the walls of the skillet. Bake meat patty for 25 minutes.  When meat is cooked, remove from oven. The meat patty should slightly shrink in size.  Spread pizza sauce directly on top of the meat, making sure to get the outside of the patty. Cover the pizza sauce with 2 C. of cheese, followed by toppings. Top with additional 1 C. of cheese and return to oven for another 15 minutes or until vegetables are tender and cheese is bubbling.  Remove from oven and let sit for 10 minutes. Cut slices and enjoy immediately.

Beef Stuffed Zucchini Boats

Beef Stuffed Zucchini Boats

Beef Stuffed Zucchini Boats

 

4 zucchini medium

1 pound ground beef

1 T. olive oil + a little for brushing zucchini

1/2 C. onion chopped

2 cloves garlic minced

1 C. petite diced tomatoes

1/2 C. keto marinara low carb, sugar free version

1 T. Italian seasoning

1/4 tsp. salt

1/4 tsp. black pepper

1 C. mozzarella cheese or 1/2 C. mozzarella and 1/2 C. cheddar for more flavor

1 T. parsley

 

Preheat oven to 375F. Slice zucchini in half and hollow them out with a spoon. Brush zucchini with olive oil, and sprinkle with salt and pepper. Then place on a baking tray lined with parchment, cut side down and bake for 5-

10 minutes, flip and turn oven to broil, and broil for one 1 minute. Meanwhile, chop the part you scraped out of the zucchini up and set it aside. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Add the garlic and cook for a few seconds. Add meat and cook until it’s no longer pink, 3-5 minutes. Add the marinara sauce, and petite diced tomatoes, 1 C. zucchini pulp, Italian seasoning and salt and pepper. Simmer for 8-10 minutes. If not already in a line, line baked zucchini boats up on the baking sheet lined with parchment paper Spoon mixture into zucchini boats and top each with cheese. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.

Cauliflower Bacon Cheese Casserole

Cauliflower Bacon Cheese Casserole

Cauliflower Bacon Cheese Casserole

 

1 large package of frozen Riced Cauliflower 20 – 24 ounces

2 Tablespoons of butter – melted

1 teaspoon of minced garlic

2 Tablespoons of Chives – dried

1 teaspoon of garlic salt

1/2 teaspoon of seasoned pepper

1 pound of bacon – cooked and crumbled

2 cups of shredded cheddar cheese

1 cup of shredded Parmesan cheese

1 cup of sour cream

Minced Parsley – to top

 

Pre-heat the oven to 400 degrees. Combine the riced Cauliflower, butter, garlic, sour cream, chives, and stir well to blend. Add the garlic salt, and seasoned pepper, and stir well.  Add half the shredded cheese and mix well. Pour into a 9 X 9 inch casserole dish – butter the bottom of the dish before adding the mixture. Add the remainder of the shredded cheese, and top with crumbled bacon. Bake for 20 minutes, until hot and bubbly. Sprinkle with minced Parsley. Serve, and Enjoy!

 

Chicken in Lettuce Cups with Crispy Pine Nuts and Lime

Chicken in Lettuce Cups with Crispy Pine Nuts and Lime

Chicken in Lettuce Cups with Crispy Pine Nuts and Lime

2 T. coconut aminos

1 T. fresh lime juice, plus more as needed, and lime wedges for serving

2 tsp. fish sauce, plus more as needed

3 T. toasted sesame oil

1 large celery stalk, finely diced

2 T. pine nuts

2 green onions, white and light green parts only, sliced, plus more for garnish

5 oz [140 g] shiitake mushrooms, stemmed and sliced

2 garlic cloves, minced

1 tsp. grated fresh ginger

1 lb. [455 g] ground chicken thigh meat

Kosher salt

¼ C. [10 g] thinly sliced fresh basil

12 inner leaves iceberg or butter lettuce, trimmed and chilled

Black sesame seeds for garnish

 

In a small bowl, whisk together the coconut aminos, lime juice, and fish sauce. In a large wok or nonstick skillet over medium-high heat, heat 2 T. of the sesame oil. Add the celery and pine nuts and cook, stirring frequently, for 2 minutes, or until the pine nuts are just starting to brown. Add the green onions and mushrooms, and cook until the mushrooms start to soften, 2 to 3 minutes longer. Add the garlic and ginger, and cook until fragrant, about 1 minute. Transfer the vegetables to a bowl, and return the pan to the stove. When the pan is very hot, add the remaining 1 T. sesame oil. Add the chicken and a generous pinch of salt. Stir constantly, breaking up the meat with your spatula, until it’s barely cooked through, 3 to 5 minutes. Turn off the heat, return the vegetable mixture to the pan, and pour in the coconut aminos mixture. Stir to coat. Taste, adding salt, fish sauce, or lime juice as needed. Stir in the chopped basil. Place a generous scoop of the chicken mixture inside each lettuce cup. Sprinkle with sliced green onions and sesame seeds. Serve with lime wedges on the side.

Pan Seared Scallops with Citrus Sauce

Pan Seared Scallops with Citrus Sauce

Pan Seared Scallops with Citrus Sauce

 

6 T. olive oil

2 T. orange juice plus 1 T. zest

1 T. lime juice

1 small shallot – finely chopped

1 T. chopped Lemon Verbena or Cilantro

â…› tsp. chili flakes or aleppo chili pepper

2–4 portions of scallops or fish (try to find large “dry” scallops)

1–2 T. olive oil

salt and pepper to taste

Optional- 2-4 portions Green beans or substitute asparagus

 

In a small bowl, mix dressing ingredients together and set aside. If steaming green beans, set them inside a steamer basket inside a pot, with a little water. Bring to a boil, cover, steam 2 – 3 minutes, or until bright green and just tender. Uncover. Heat oil in a large skillet over medium high heat until smoking. Season the oil with salt and pepper. Add the patted dry scallops (or fish) and sear for 1-2 minutes until golden. Turn over. If cooking a thick piece of fish, finish in a warm oven. Spoon flavorful dressing over the scallops and green beans.

Creamy Garlic Butter Tuscan Mushrooms

Creamy Garlic Butter Tuscan Mushrooms

Creamy Garlic Butter Tuscan Mushrooms

 

2 T. salted butter

4 cloves garlic, finely diced

21 oz. mushrooms, washed and dried with paper towel

1 small onion, chopped

1/2 C. white wine. optional, use stock for lower carb

5 oz. jarred sun-dried tomato strips in oil, (reserve 1 T. of the jarred oil for cooking)

1 1/2 C. heavy cream

Salt and pepper, to taste

3 C. baby spinach leaves, washed

1/2 C. fresh grated Parmesan cheese

1 tsp. cornstarch, optional — (mix cornstarch with 1 T. water for a thicker sauce), omit for lower carb

1 tsp. dried Italian herbs

1 T. fresh parsley, chopped

 

Heat a large skillet over medium-high heat. Melt the butter and sauté onion until transparent; add the garlic and cook until fragrant (about one minute). Cook the sun-dried tomatoes and oil in with the butter for about 2 minutes to release all their flavors. Cook mushrooms in the tomato flavors for about 5 minutes. Pour in the white wine or broth (if using), and allow to reduce to half, while scraping any bits off the bottom of the pan. Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste. Add in the spinach leaves; allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.) Mix in the herbs and garnish with parsley. Serve over mashed cauliflower, zucchini noodles or steamed veg.

Zucchini Noodles with Lemon-Garlic Spicy Shrimp 

Zucchini Noodles with Lemon-Garlic Spicy Shrimp 

Zucchini Noodles with Lemon-Garlic Spicy Shrimp

 

1 1/2 teaspoons olive oil

pinch crushed red pepper flakes

4 oz peeled and deveined shrimp

2 cloves garlic, sliced thin and deveined

1 medium, 7 oz zucchini, spiralized

pinch salt and fresh black pepper

1/4 lemon

1/4 C. halved grape tomatoes

 

Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish. Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1 1/2 minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.

Blueberry Low-Carb Muffins

Blueberry Low-Carb Muffins

Blueberry Low-Carb Muffins

4 eggs

1/2 C. Greek yogurt

1 tsp. vanilla

3 C. almond flour

2/3 C. Swerve sweetener

1 tbsp baking powder

1 C. blueberries

 

Preheat the oven to 375F. Line a 12-C. muffin tin with paper baking C.. Whisk the eggs in the bowl, then add yogurt, vanilla and Swerve and mix until combined. Add almond flour and baking powder and mix until combined. Add the blueberries and carefully stir them in. Divide the batter between 12 muffin C.. Put the muffin tin in the oven and bake for 25 minutes, or until the muffins are golden-brown and firm to touch.

Low Carb Ham, Egg & Cheese Roll-Ups

Low Carb Ham, Egg & Cheese Roll-Ups

Low Carb Ham, Egg & Cheese Roll-Ups

10 eggs

2 tsp. garlic powder

kosher salt

Freshly ground black pepper

2 T. butter

1 1/2 c. shredded Cheddar

1 c. baby spinach

1 c. chopped tomatoes

20 slices ham

 

Heat broiler. In a large bowl, crack eggs. Whisk together with garlic powder and season with salt and pepper. In a large nonstick skillet over medium heat, melt butter. Add eggs and scramble, stirring occasionally, 3 minutes. Stir in cheddar until melted, then stir in baby spinach and tomatoes until combined. On a cutting board, place two slices of ham. Top with a big spoonful of scrambled eggs and roll up. Repeat with remaining ham and scrambled eggs. Place roll-ups in a shallow baking dish and broil until ham is crispy, 5 minutes.

Crazy Good Peanut Noodles

Crazy Good Peanut Noodles

Crazy Good Peanut Noodles

2 summer squash zucchini, or 1.5 C. cooked gluten-free noodles

2 T. chopped green onion or regular onion

1 T. grass-fed butter ghee or oil of choice

1 tsp. toasted sesame oil preferably cold-pressed

2 T. veggie or chicken broth or water, plus additional 1-2 T. if needed .

3 T. almond butter or peanut butter, I used almond butter b/c it’s paleo

1 T. coconut aminos tamari or soy sauce

1 tsp. apple cider vinegar

2 tsp. maple syrup

1-2 tsp. Sriracha

Optional: chopped cilantro and chopped almonds or peanuts to sprinkle on top

 

Spiralize your squash to make your noodles and set aside, should make about 3 C.. Or boil your gluten free noodles according to the box’s direction. In a saucepan over medium-high heat sauté the onions in the butter or oil until they are soft, golden and fragrant. Turn the temperature down to medium-low and add the remaining ingredients- water, almond butter, coconut amino/soy sauce, apple cider vinegar, maple syrup and Sriracha and mix for about 2 minutes. Remove from heat and stir in sesame oil, then add your noodles and stir to coat, top with cilantro and almonds.

Low Carb Chicken Club Sandwich

Low Carb Chicken Club Sandwich

Low Carb Chicken Club Sandwich

6 Lettuce Leaves (Iceberg)

6 oz Chicken Breast (cooked)

4 Slices of Bacon

4 oz Deli Ham

2 Slices Cheese

4 Slices Tomatoes

2 T. Mayonnaise

 

Cook the bacon and warm up the cooked chicken. Then cut the 6 large lettuce leaves into square(ish) shapes.  Lay 2 lettuce leaves onto a plate and spread 1/2 of the mayonnaise onto it. Next lay the ham, chicken and cheese on top. Cover the meat with another 2 lettuce leaves and spread the other 1/2 of the mayonnaise on top of them.. Place the tomato slices and bacon on top of that. Cover with the last two lettuce slices, then poke 4 tooth picks or skewers into the middle of each of the corners. Slice the sandwich into 4, by slicing corner to corner. This recipe makes 2 servings or 4 small sandwiches.

Bacon Cheeseburger Dippers

Bacon Cheeseburger Dippers

Bacon Cheeseburger Dippers

 

2 lb. Ground Beef

½ C. Bacon Cooked and Crumbled

6 oz. Cheddar Cheese Sliced

1 tsp. Black Pepper

½ tsp. Salt

2 T. Dill Pickle Juice optional

1 ½ tsp. Onion Powder

 

Preheat your oven to 425 degrees F In a large bowl combine the beef, bacon pieces, pepper, salt, pickle juice, and onion powder. Using your hands, mix the meat with the other ingredients until well incorporated. Spread 1 tbsp of the meat mixture evenly into the cavities of a whoopie pie pan OR if you don’t have a whoopie pie pan, simply spread it into circles approximately 2 inches in diameter on a parchment-lined baking sheet. Bake for 5 minutes, or until meat is cooked through. Carefully remove from the pan and place them a large paper towel lined dish. Top ½ of the meat patties with a 1” square of cheddar cheese, then another patty. Allow them to cool slightly before serving with the dipping sauces of your choice.

Flourless Savory Cheddar Zucchini Muffins

1¼ C. almond flour

3 large eggs

½ tsp. baking soda

¼ tsp. coarse salt

¼ tsp. black pepper

¼ tsp. onion powder

1/8 tsp. garlic powder

1 C. + 1 T. shredded cheddar cheese

1 C. shredded and squeezed zucchini (1/2 a large zucchini or 1 small zucchini)

 

Preheat oven to 350°F.  Pulse the flour, eggs, baking soda and spices in a blender until smooth. Add 1 C. cheese and the zucchini. Pulse until the zucchini is evenly incorporated but not pureed. Here you should still see noticeable flecks of green throughout the batter. Spoon the batter into a lined muffin tin about 3/4 full. Top with the extra 1 T. cheese. Bake at 350°F about 25 minutes until the muffins are golden and an inserted toothpick comes out clean.  After about 3-5 minutes, or when the muffins are cool enough to touch, remove the muffins from the pan to cool on a cooling rack. Serve warm.  Refrigerate any leftovers. Reheat in a toaster oven or the regular oven.

 

Yield: 8 Muffins

Calories: 196

Protein: 10g

Fat: 15g

Vaca Frita (Keto)

Vaca Frita (Keto)

Vaca Frita (Keto)

2 – 2 ½ lb. Boneless Chuck Roast

1 ½ tsp. fine Himalayan Sea Salt

2 Bay Leaves

1 T. White Vinegar

3 T. Coconut or Avocado Oil

1 large Onion, cut into ¼ inch slices

½ cup minced cilantro (1/2 bunch or so), divided

 

Rub the roast with 2 teaspoons of the salt. Place in a slow cooker and add the bay leaves and vinegar. Add water until the beef is just submerged. Cook on low for 8 hours. Remove the meat from the slow cooker and discard the liquid. Place the beef in a storage container, cover, and set in the refrigerator until you’re ready to make and serve this dish. (Cook in a pressure cooker on high for 50 minutes instead of in the slow cooker.) If you’re making it right away, set the beef under a fan to cool before shredding. Heat a large skillet over medium heat. When it’s hot, place the oil in the skillet and add the onion slices. Cook for 10 minutes, stirring occasionally. The onions will become tender, translucent, and sweet. While the onions cook, shred the meat by hand, removing any unsightly chunks of fat Make sure to shred it into fine threads. The thinner the pieces are, the more they will crisp up! Remove the onions from the skillet and set aside. Don’t clean the pan. Add half of the shredded beef to the skillet over medium heat. Cook for 8 minutes, stirring once halfway through. After 8 minutes, there should be some pieces of meat stuck to the bottom of the pan; add the juice of 1 lemon and use a spatula to scrape them up. Mix in half of the cilantro and half of the cooked onions. Stir to combine and immediately remove from the skillet Repeat with the remaining shredded beef, lemon juice, cilantro, and onions. Place both batches of vaca frita in a serving bowl and toss with the remaining 1/2 teaspoon of salt before serving. Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet over high heat for 5 to 10 minutes, until crispy again.