COOKING,FOOD & WINE

  Tools Blender Large bowl Large skillet Ingredients 2 cups broccoli florets 1 cup zucchini (grated) 1/3 cup green onion (chopped) 2 eggs (lightly beaten) 2 T fresh basil (finely chopped) 2/3 cup almond flour 1 T nutritional yeast 1/2 t sea salt Instructions Grate zucchini using a cheese grater, and wrap in paper towel. Squeeze out excess liquid, and add zucchini to a large bowl. Add chopped green onion, basil, nutritional yeast, and sea salt. In a blender, add broccoli florets. Pulse until fine and crumbly. Pour broccoli into bowl and add beaten egg with flour. Stir well to combine. Using hands, form mixture into small flat patties. Coat a large skillet with extra-virgin olive oil, and heat over medium-high heat. Once oil is shimmering hot, carefully place fritters on pan, working in batches of 2-3. Cook 4-5 minutes, then flip and cook an additional 4 minutes. Serve immediately.

  Ingredients 1 15 oz can pumpkin puree not pumpkin pie filling* 1 cup + coconut flour sifted** 1/4-1/2 cup coconut palm sugar can use any granulated sweetener of choice- Adjust to sweetness desired Cinnamon optional- adjust to taste Instructions In a large mixing bowl, add your coconut flour and coconut palm sugar (or sweetener of choice) and mix well. Add cinnamon if desired. Add the full can of pumpkin and mix until fully incorporated. Transfer the mixture into the lined dish, sprinkle with extra cinnamon and sugar (if desired) and refrigerate for at 30 minutes to firm up. Cut into bite sized pieces and enjoy.

  If you need to eat something sweet, you should try these 3-ingredient raw cacao bites, they taste so good and you only need 3 ingredients to make them. Ingredients 1 cup walnuts ( 115 g ) 1 cup Medjool dates ( 200 g ) 2 tbsp raw cacao Instructions Place the walnuts in a food processor or a powerful blender (food processors work better) and blend until they have a crumbly texture. Add the dates and the cacao and blend again. Make balls with your hands and they’re ready to serve. You can store the bites in a sealed container at room temperature, although I prefer to keep them in the fridge, especially in summer. Nutrition Serving Size: 1 bite Calories: 95 Sugar: 9.7 g Sodium: 0.5 mg Fat: 5.5 g Saturated Fat: 0.6 g Carbohydrates: 12.3 g Fiber: 1.8 g Protein: 1.7 g

        The best thing to hit the toaster since sliced bread. Pile freshly warmed slices of sweet potato toast with all of your favorite fixings for a sweet or savory combination that satisfies.

  If you need a little protein to start your day (or end it; these make great bedtime snacks, too), then check out these pancakes! Ingredients 2 pastured eggs 1/4 cup of coconut flour 3/4 cup almond flour 1/2 t cinnamon 1/4 t baking soda 1/4 t salt 1/2 cup of pumpkin puree (if you use pumpkin pie filling, leave out the spices below) 1/4 t pumpkin pie spice 1/2 t raw apple cider vinegar 1 T melted coconut oil 1/4 cup almond milk as needed for the batter Instructions Whisk together the dry ingredients and then the wet ones in a separate bowl. Slowly add the dry ingredients to the wet ingredients and mix until well-combined. Heat a cast iron pan over medium heat. Add some butter, tallow, or coconut oil. When the oil is hot, spoon in the batter. Give the pan a little shake until the pancakes are about 1/3 inch thick. These will not bubble like regular pancakes; flip them when the bottom is a golden-brown color. Serve drizzled with mapl...

  Recipe Notes You can serve these muffins with whipped cream or coconut whipped cream and fresh cherries, if desired. Ingredients 1 1/2 cup almond flour 1/4 cup arrowroot flour 1/4 cup coconut oil 1/4 cup maple syrup or 1/2 teaspoon stevia liquid 3 whole eggs 2 teaspoons vanilla extract 1 1/2 teaspoon almond extract 1 teaspoon baking powder 1/4 teaspoon sea salt 1 cup pitted cherries Instructions Preheat the oven to 350 degrees and line a muffin pan with paper liners (or grease with coconut oil). Combine all the ingredients (minus the cherries) for the muffins together until we'll combined. Stir in the cherries once the batter is smooth. Fill muffin liners and bake on 350 degrees for 30 minutes until the tops of the muffins begin to turn golden.

 

    Bring your snacking game to a whole new level with these melt-in-your-mouth Keto Chocolate Chip Cookie Dough Fat Bombs. Tools Large bowl Baking sheet Aluminum foil Ingredients 8 T coconut oil, solid 1/3 cup monk fruit powder sweetener ½ T vanilla extract ¼ t kosher salt 2 cups blanched almond flour 2/3 cup unsweetened dark chocolate chips Instructions In a bowl, beat the coconut oil with a whisk until it is light and fluffy, about one minute. Add the monk fruit powder, vanilla extract, and salt, and then continue beating until combined for about another 30 seconds. Sift in the almond flour and mix with a wooden spoon for about one minute to make a thick, homogeneous dough. Fold in the chocolate chips. Line a baking sheet with aluminum foil, and then shape the dough into a 1-inch thick rectangle. Let it chill in the refrigerator for 30 minutes. Once firm, cut the cookie dough into 12 rectangles and enjoy! Place the cookie doug...

      Sweet pears, apples, and pomegranate seeds are baked to crisp perfection using this guilt-free recipe. Tools Large mixing bowl Medium mixing bowl Large casserole dish Ingredients 3 cups sliced Granny Smith apples 3 cups sliced Bosc pears 1½ cup pomegranate seeds, divided 1 T fresh lemon juice 4 T melted ghee 1/3 cup coconut sugar 1 T honey 1 t ground cinnamon, plus more for topping ¼ t ground nutmeg 1/3 cup chopped walnuts Instructions Preheat the oven to 300°F. In a large mixing bowl, toss the sliced apples, pears, and half of the pomegranate seeds together with the lemon juice. In a medium bowl, combine the melted ghee, coconut sugar, honey, ground cinnamon, and ground nutmeg together. Add the ghee mixture in with the fruits and mix well until evenly coated. Transfer the fruit into a casserole dish and sprinkle the chopped walnuts on top, then place in the oven and bake for 1 hour, covering with aluminum foi...

  Ingredients Crust layer: 100g ground almonds (1 cup) 50g desiccated coconut (1/2 cup) ½tsp cinnamon pinch sea salt 4tbsp coconut oil, melted few drops of stevia to taste or 1tbsp maple syrup 1tbsp water as needed Golden milk layer: 120g macadamia nuts, soaked overnight (1 cup) few drops of stevia to taste or 60ml maple syrup (1/4 cup) 120ml or more as needed water (1/2 cup) 200g coconut butter (1 cup) 2tsp golden paste ½tsp cinnamon ½tsp cardamom ¼tsp ginger 1tsp vanilla Instructions Prepare 6" round cake tin with removable base, no need to grease it. In a large bowl whisk ground almonds, desiccated coconut, cinnamon and sea salt. Add melted coconut oil, few drops of stevia and up to 1tbsp of water to help the mixture to stick together. If you're using maple syrup you most probably don't need the water and you could also use less coconut oil. Spoon the mix into the tin, spread evenly onto the base and...

    What about your favorite candies? I’ve got you covered there, with 14 delicious, “on-the-go” versions of your favorites     Remember: each Keto Sweet is low-carb, comes with the macros and nutritional breakdown, and is healthy for you…