COOKING,FOOD & WINE

  Slice up this Paleo keto bread and pile it high with your favorite sandwich fixings. Tools Loaf pan Parchment paper Large mixing bowl Hand mixer Spatula Ingredients 7 large eggs 1/2 cup melted ghee 2 cups almond flour 1 t baking powder 1/4 t sea salt Instructions Preheat the oven to 350°F and line a loaf pan with parchment paper overlapping the sides. In a large mixing bowl, beat the eggs using a hand mixer on high speed for 1 minute. Add the melted ghee and beat until just incorporated. Reduce the speed to low and gradually add the remaining ingredients until completely mixed and the batter is thick. Pour the batter into the prepared pan and spread with a spatula. Bake for 40-45 minutes, or until light golden brown on top. Cool the bread on a cooling rack for 10 minutes before slicing.

  This grain-free Paleo Sesame Seed Bread is perfect for creating sandwiches, slathering on jam or topping with avocado! Tools Baking sheet Parchment paper Large mixing bowl Whisk Ingredients 1 ½ cups almond flour 1/3 cup psyllium husk powder (with no added ingredients) 2 t baking powder 1/8 t salt 2 T apple cider vinegar 3 large egg whites, room temperature 3 T sesame seeds Instructions Preheat oven to 350°F. Prepare a large baking sheet with parchment paper or a non-slip baking sheet. In a large mixing bowl, sift together the almond flour, psyllium husk powder, baking powder and salt. Make a well in the flour mixture and add the apple cider vinegar and egg whites. Whisk together, incorporating the flour until it becomes a dough. Do not overmix. Transfer the batter to the prepared baking sheet, forming it into two bread loaves with your hands. Top with sesame seeds. Bake 40 minutes or until the edges are slightly brown and the bre...

  Tools Medium cast-iron skillet Slow cooker Ingredients 1 lb pork sausage 1 t dry rubbed sage 1 t dried thyme 1/2 t garlic powder 1/2 t ground black pepper 1/2 t salt 1/2 cup chopped red onion 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1 T ghee 12 large eggs 1/2 cup coconut milk 1 T nutritional yeast Instructions Heat a medium cast-iron skillet over medium heat for 2 minutes. Add the pork sausage and break it into small crumbles. Cook for 3 minutes. Stir in the sage, thyme, garlic powder, black pepper, and sea salt. Cook 5 minutes longer. Turn the heat off. Stir in the chopped onion and bell peppers. Grease the bowl of the slow cooker with ghee. Pour the pork and vegetable mixture into the bottom of the slow cookert. In a large mixing bowl, whisk the eggs, coconut milk, and nutritional yeast until the eggs are thoroughly combined. Pour it into the slow cooker over the pork mixture. Cover and c...

  Tools Food processor 2 Medium mixing bowls Baking sheet Parchment paper Ingredients 5 cups pork rinds 2 T nutritional yeast 1 egg, beaten 2 lbs. chicken breast tenders, halved Instructions Preheat the oven to 350ºF and line a baking sheet with parchment paper. Combine the pork rinds and nutritional yeast in a food processor and pulse for about 10 seconds. (It should look like breadcrumbs). Pour the mixture into a medium bowl. In a separate bowl, add the beaten egg with chicken tenders. Mix to coat the nuggets. Shake off the excess egg from each nugget and dredge in pork rind crumbs. Place onto a baking sheet and spread tenders a half-inch apart. Bake for 35 minutes and serve hot.

  Tools 16-by-11-inch baking sheet Parchment paper Medium mixing bowl Ingredients 1 cup mashed avocado ½ cup blanched almond flour 2 T nutritional yeast ½ t sea salt Instructions Preheat the oven to 325ºF and line a baking sheet with parchment paper. Combine all ingredients in a mixing bowl. Stir well to combine. Scoop heaping teaspoons of the mixture onto the prepared baking sheet, about 3 inches apart. Flatten the chips with the back of a spoon. Bake for 18 minutes or until golden-brown. Let the chips cool for 5 minutes and enjoy!

  Tools Sharp Knife Baking sheet Parchment paper Ingredients 2 avocados 20 strips of pasture-raised bacon Instructions Preheat the oven to 425ºF and line a baking sheet with parchment paper. Remove the pits from the avocados and slice the avocado into thin strips lengthwise (5 per half). Wrap each avocado slice with one strip of bacon, and place on the baking sheet. Bake for 25-30 minutes or until the bacon is crisp. Allow to cool for 5 minutes before serving.

  Tools Wire rack Baking sheet Small mixing bowl Medium sauté pan Parchment paper Ingredients 10 slices bacon ¼ avocado 2 T coconut aminos 1 T white vinegar ½ t tapioca flour 1 T olive oil 4 oz. cooked shredded beef ¼ cup peeled and shredded cucumber ¼ cup shredded carrot Instructions Preheat the oven to 400°F. Place a wire rack over a baking sheet. On the wire rack, place the bacon slices side-by-side, overlapping by about ⅛ of an inch. Transfer the bacon to the oven for 20-25 minutes, until crisp but still flexible. Slice the avocado. In a small mixing bowl, whisk together the coconut aminos, apple cider vinegar, and tapioca flour. Set aside. In a medium sauté pan, heat the olive oil over medium-high heat. Add the shredded beef and coconut aminos mixture, then toss to coat. Cook for 2 to 3 minutes, until the beef is warmed through and the liquid is absorbed. Transfer the bacon slices to a paper towel-lined plate. Pa...

  Tools Baking sheet Cooling rack Bowl Plate Ingredients 1 lb chicken breasts, pounded to ½-inch thickness 1 egg ¼ cup almond flour ¼ cup nutritional yeast 1 t paprika ½ t sea salt ½ t dried oregano ½ t dried dill ¼ t garlic powder ¼ t onion powder ¼ t ground cayenne pepper Instructions Preheat oven to 400°F and place a cooling rack on top of a baking sheet. In a bowl, whisk the egg and set aside. Combine nutritional yeast, almond flour and seasonings together on a separate plate. Blot the chicken breasts dry with a paper towel and coat in egg mixture. Shake off the excess egg and dredge in seasoning mixture on both sides. Place onto the prepared rack and bake for 25-30 minutes, until golden brown. Enjoy!

  Tools Large pot with cover Blender Large skillet Ingredients For the Shrimp: 1 lb large shrimp, peeled/deveined (thawed if frozen) 1 T grass-fed butter (or ghee) 2 garlic cloves, minced 2 t paprika 1/2 t onion powder 1/2 t dried thyme 1/4 t cayenne pepper 1/4 t sea salt For the Cauliflower Grits: 1 head of cauliflower, broken into florets 1/2 cup almond milk, unsweetened 1 T grass-fed butter (or ghee) 1 T nutritional yeast 1/4 t sea salt Optional Toppings: Green onion, finely chopped Lemon wedges Hot sauce Instructions Start by placing cauliflower florets in a large pot with 1 cup water. Bring to a low boil and cover. Boil 20 minutes or until cauliflower is fork tender. Drain florets and place into a blender with 1/2 cup almond milk, 1 tablespoon butter, nutritional yeast and sea salt. Pulse until smooth. To cook shrimp, melt grass-fed butter in a large skillet over medium heat. Stir in shrimp and seasonings...

  Tools Baking sheet Parchment paper Ingredients 12 strips thick-cut bacon 1 large pasture-raised egg 1 slice Bibb lettuce 1-2 tomato slices 1/2 small avocado, sliced Instructions Preheat the oven to 375ºF and line a large baking sheet with parchment paper. Trim each bacon slice into 6-inch long strips and reserve the rest for another recipe. Weave 3 vertical bacon slices with 3 horizontal bacon slices to create 1 “sandwich” slice. Repeat with remaining bacon strips and place onto prepared baking sheet. Set in the oven to bake for 30-35 minutes, or until bacon is fully cooked. Transfer cooked bacon to a plate lined with paper towels and allow to crisp for 5 minutes. While the bacon crisps, cook the egg to your preference and set aside. Assemble 1 bacon weave slice and top with lettuce, tomato, egg, and avocado. Top with remaining bacon weave and enjoy!

    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…