COOKING,FOOD & WINE

  Tools Large pot Food processor Mixing bowl Spatula Large skillet Ingredients 1 large head of cauliflower, broken into florets 2 eggs 2/3 cup almond flour 1 T nutritional yeast 1/2 t turmeric 1/2 t sea salt 1/4 t black pepper 1-2 T ghee Instructions Add the cauliflower to a large pot covered in water. Bring to a boil and boil for 8 minutes. Strain. Add the florets into a food processor and pulse until riced. Add cauliflower, eggs, almond flour, nutritional yeast, turmeric, salt and pepper to a mixing bowl. Stir well to combine. Form into patties. Heat the ghee over medium heat in a skillet. Scoop about half the mixture into three fritters and cook until golden brown on each side, 3-4 minutes. Set aside until the rest of the fritters are cooked. Serve hot.

  Tools Food processor Baking sheet Parchment paper Mixing bowl Ingredients For Cauliflower Muffins: 2 cups riced cauliflower (½ medium head of cauliflower) 1/2 cup almond meal 2 large, pasture-raised eggs 1/2 t sea salt 1/2 t turmeric 1/4 t black pepper For Egg McMuffin: 1 egg per muffin 1 strip of bacon per muffin, cooked 4-5 slices of avocado per muffin Instructions Preheat oven to 400°F and line a baking sheet with parchment paper. In a large mixing bowl, combine riced cauliflower, eggs and almond meal until well moistened. Sprinkle in turmeric, pepper and sea salt, and stir well. Using a 1/3 cup measuring scoop, form cauliflower mixture into 4 discs on baking sheet. Bake 20 minutes. In the meantime, prepare toppings for Egg McMuffin. Cook the egg and the bacon to your liking, and slice the avocado. Remove cauliflower muffins from oven and cool 5 minutes. Add toppings on one half and place another muffin on top. Serve imme...

  Tools 8x11' casserole dish Medium skillet Medium mixing bowl Ingredients 1 lb ground beef 1 t dried sage 1/2 t sea salt 1/4 t black pepper 1 cup bell pepper, diced 8 large pasture-raised eggs 1/3 cup almond milk 1/4 cup nutritional yeast 1/2 lb. parsnips, grated using a box grater Ghee for greasing Instructions Preheat oven to 350°F and lightly grease a casserole dish with ghee. In a skillet over medium heat, add ground beef and break it into crumbles using a spatula. Cook for three minutes. Stir in sage, sea salt, and black pepper. Add the diced bell pepper and cook an additional five minutes. Remove from heat. In a mixing bowl, whisk together eggs, almond milk, and nutritional yeast. Spread the shredded parsnips evenly across the bottom of the casserole dish. Top with beef mixture, then pour the egg mixture evenly over top. Bake for 45 - 50 minutes, or until eggs are set. Serve warm and enjoy!

  Ingredients 4 zucchini 1 lb lean ground beef 1 T olive oil 1 T diced peppers ¼ cup yellow onion, diced 1 can tomato paste 2 cans diced tomatoes ½ t oregano Pepper, to taste Instructions For the Sauce : chop up onion and peppers and heat in a skillet with olive oil. In a separate skillet, cook ground beef until no longer pink. Once onions have turned slightly golden in color, add tomato paste, diced tomatoes and oregano and stir. Once meat is cooked all the way through, add to skillet with the sauce; stir until combined. For the Zoodles : set up your spiralizer correctly. Add zucchini and send through the spiralizer. Do this for all 4 zucchinis. Pour sauce over zoodles. Enjoy!

  The drool-worthy flavor gets mixed with extra virgin olive oil to create a rich marinade that transforms ordinary chicken into a decadent dish. Tools Mixing bowl Grill tongs Ingredients 1 lb. chicken thighs (boneless/skinless) 1/3 cup tahini paste 1/3 cup extra virgin olive oil 2 T fresh lemon juice 1/2 t dried oregano 1/4 t sea salt Instructions In a mixing bowl, whisk together tahini, extra virgin olive oil, lemon juice, oregano and sea salt. Reserve 1/3 cup of mixture for serving. Place chicken thighs in bowl and swish around to coat. Cover and marinate in fridge 2-8 hours. Preheat grill or a grill pan to medium heat and grease with olive oil. Place chicken thighs on grill and cook 7-8 minutes each side or until fully cooked through. Serve hot with reserved sauce.

The 14-Day Keto Meal Plan   Tools Muffin tin Mixing bowl Ingredients 2 t ghee, softened + extra for greasing 1 cup broccoli florets, finely chopped 2 cups almond flour 2 large pasture-raised eggs 1 cup unsweetened almond milk 2 T nutritional yeast 1 t baking powder 1/2 t sea salt Instructions Preheat the oven to 350°F and grease a large muffin tin with ghee. Stir together all the ingredients in a large mixing bowl until well combined. Spoon the mixture into the muffin tins. Bake for 30 minutes until a toothpick inserted in the center comes out clean.