Recipes

Here are some of our favorite recipes. Visit our Pinterest account for more delicious ideas!

Breakfast

Cinnamon Roll Muffins

Cinnamon Roll Minute Muffins

 

5 tsp coconut oil, for greasing

½ cup coconut flour

Few drops of Stevia

1 tsp ground cinnamon, plus extra for dusting (optional)

1 tsp baking soda

Pinch of pink salt

4 large eggs

¼ cup coconut oil, melted not hot

½ cup unsweetened, unflavored almond milk

1 tsp vanilla extract

 

Glaze (optional)

3 Tbls coconut oil

Drop of Stevia

¾ tsp maple extract

 

  1. Preheat oven to 350

  2. Grease 5 4-oz ramekins with coconut oil

  3. In a medium bowl, whisk together the coconut flour, cinnamon, baking soda & salt.  Stir in Stevia, eggs, coconut oil, almond milk & vanilla extract

  4. Divide the batter among the greased ramekins, filling about ¾ full.  Dust with additional cinnamon, if desired

  5. Place all ramekins in the oven for 15 minutes

  6. Meanwhile, stir together the ingredients for the glaze, if using

  7. Remove muffins & top with glaze, serve warm

Bacon Wrapped California Omelet Bites

4 whole eggs

12 egg whites

2 cups diced, cooked chicken

12 slices bacon

1/2 red pepper, chopped

1/2 green pepper, chopped

2 cups chopped, fresh spinach

1 avocado, cubed (optional)

Salt and pepper

 

Preheat oven to 350 degrees. Cook the bacon in a pan over medium heat only until it’s cooked through, but not crispy (about 5 minutes). Oil a muffin pan with coconut oil or butter and place one piece of the bacon in each tin, wrapping it around the outer edges. In a medium bowl, scramble the whole eggs along with the egg whites. Add a dash of salt and pepper. Add the chopped red and green peppers, spinach, and diced chicken. Combine thoroughly, then pour the mixture into each of the muffin tins lined with bacon (Tip: a soup ladle will transfer the mixture without spilling). Bake until the eggs are fluffy and slightly browned on top, 30 to 35 minutes. Top with diced avocado and eat or refrigerate. Makes 12 omelet bites. 

 

Recipe byJen Comas Keck

Coconut Flour Pancakes

Coconut Flour Pancakes

 

Ingredients

 

1/4 cup Kerrygold  butter, melted

1/4 cup heavy cream or coconut milk

1/4 teaspoon salt or more to taste

 3 eggs, add another if batter is too thick​​

1/2 teaspoon vanilla extract

1/4 cup Let’s Do Organic coconut flour 

1/2 teaspoon baking powder

water optional

Stevia, to taste

Instructions

 

1. Whisk together butter, cream, stevia, salt, eggs and vanilla extract.

2. In another bowl, combine coconut flour and baking powder. Mix dry ingredients into the wet ingredients. Let batter sit to thicken. If too thick, thin out batter by adding an additional egg or more liquid (water or heavy cream).

3. Lightly oil skillet and heat over medium heat. Spoon heaping tablespoons of batter onto skillet to make pancakes about 2-3 inches in diameter.

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Lunch

Grilled Cheese

Ingredients:

 

1/4 c. + 1 T. whole flax seed (ground)

1 T. butter + 1T more for grilling final sandwich

2 T. sour cream

1 egg, beaten

1/2 tsp. baking powder

5 almonds, ground

Pinch of salt

1 slice good quality cheese

DIRECTIONS: Melt 1 T. of the butter in microwave in  a small mixing bowl.  Add beaten egg and sour cream. Add all dry ingredients and stir well. Dip or scrape batter into a pie pan and bake at  350 degrees for 14 minutes. Take out while warm and slice down the middle.This is your two slices of bread. 

Then, melt a little butter on a non-stick griddle and baste one side of each slice of bread. Place one slice on griddle, buttered side down. Add 1 slice of your preferred cheese and top with second slice of bread, buttered side up. Brown well on both sides. The browner it is the crisper it will get. 

RECIPE: Courtesy of Patty E. & buttoni.wordpress.com 

BLT Wraps

  Ingredients

  • 4 slices (40 grams) uncooked center-cut  Carolina Pride bacon 

  • 1/2 medium (30 grams) lemon

  • 1/4 cup (60 grams)  Duke's mayonnaise 

  • 4 large basil leaves, finely chopped

  • 4 large Bibb lettuce leaves

  • 2 medium (180 grams) Roma tomatoes, thinly sliced

  • 2 large (50 grams each) hardboiled eggs, peeled and sliced 

  • 1/8 teaspoon coarsely ground black pepper

 Cook bacon until desired doneness. Set aside on paper towels so excess fat can drain. 

Grate 1/4 teaspoon zest from the lemon into a small bowl. Squeeze about 1 teaspoon lemon juice in bowl. Stir in mayonnaise and basil.

Spread 1 tablespoon mayonnaise mixture on each of 4 lettuce leaves. Top evenly with tomato, egg, and bacon.

Sprinkle with pepper. Wrap leaves around filling.

Recipe courtesy of: http://blog.myfitnesspal.com/low-carb-blt-wraps/?utm_source=mfp&utm_medium=Pinterest&utm_campaign=LowCarbRecipes 

Avocado Egg Salad

Ingredients

  • 6 eggs, hard boiled

  • 1-½ ripe avocados, peeled and mashed

  • 1-1/2 tablespoon fresh lemon juice (or lime juice)

  • ½ teaspoon fine sea salt, or to taste

  • 1/2 cup of gouda cheese

  1. Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes. 

  2. Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes. Refrigerate eggs until ready to use.

  3. Peel and roughly chop the hard boiled eggs. 

  4. Add the avocado to a mixing bowl with the lemon juice and sea salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and cheese and stir well to combine. 

Recipe courtesy of: http://www.theroastedroot.net/avocado-egg-salad-mayo-free/ 

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Snacks

Hot Chocolate

1 oz. Kerrygold butter

1 tablespoon organic cocoa powder

1/4 teaspoon vanilla extract

1 cup boiling water

INSTRUCTIONS

Put the ingredients in a standing blender.
Mix for 15-20 seconds until there is a fine foam on top.

Lemon Fat Bombs

1 cup organic butter

1/4 cup extra-virgin, organic, cold-pressed, unrefined coconut oil

Fresh lemon zest from 2 lemons (2 Tbs.)

Stevia to taste

 

Zest the lemons and make sure the butter and coconut oil are softened (room temperature). It’s better if you use a very fine grater to avoid having large pieces of lemon peel in the fat bombs. Mix all the ingredients in a bowl and make sure then lemon zest and stevia are distributed evenly. Fill each mini muffin paper cup with 2 tablespoons of the mixture and place on a tray that will fit in the fridge. Place in the fridge for 30-60 minutes or until solid. When done, keep refrigerated. Coconut oil and butter get very soft at room temperature. Enjoy!

 

Recipes submitted by Staci Spears

Spiced Pecans

2 c. pecan halves

2 T butter

¼ tsp cayenne or other hot pepper

4 tsp cinnamon

½ tsp salt

Stevia to taste

Use a large enough skillet so the pecans are in one layer.  A nonstick skillet works well. Melt the butter in the skillet and add the hot pepper. If you are using liquid stevia, add it now. Add pecans to skillet and cook over medium heat. Stir every 30 seconds. After 2 or 3 minutes, stir them constantly until they just begin to brown. Pecans burn quickly, so keep your eyes on them. If the butter starts smoking before this point, turn off the heat and call them done. Stir in cinnamon, salt, and stevia if you’re using it. Remove from pan and place in bowl (pecans can still burn sitting in the hot pan). When they seem cool enough to taste, adjust seasonings accordingly (if you want more salt or stevia).

Ice Cream

4 whole eggs

4 yolks (in addition to the whole eggs above)

2 tsp vanilla

7 Tbs grass-fed butter

7 Tbs coconut oil

1/4 cup coconut milk

Stevia to taste

Approximately 1/2 cup of water or ice (add less than you think you need, then increase the amount)

Whatever flavoring you prefer: organic cocoa powder, berries, extracts, etc.

 

Blend everything but the water/ice in the blender. It takes it a while to get the butter blended into perfect creaminess. Add the water or ice and blend some more until well blended. Ideally, you want a yogurt-like consistency for creamy ice cream, or add more water for a firmer, icier texture. Pour the mixture into an ice-cream maker and turn it on, or, for a yummy milkshake, blend it in the blender and drink it ASAP! 

Stuffed Apples

Granny Smith apples

Nuts of your choice, chopped (walnuts, pecans, almonds, etc.)

1/2 tsp. butter

1/2 tsp. coconut oil

Cinnamon

 

Peel and core apples. Mix together chopped nuts, butter, and coconut oil. Fill cored apple with the mixture and sprinkle with cinnamon. Microwave or bake until done.

Almond Flour Muffins

2 cups freshly ground almond flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) butter, melted

4 eggs

1/3 cup water

Stevia to taste

 

 

Preheat oven to 350 degrees. Butter a muffin tin (recipe based on a 12-count muffin tin).  Mix dry ingredients together well. Add wet ingredients and mix thoroughly (you don’t want strings of egg white in the mixture). Pour in muffin tin, 1/2 - 2/3 full, and bake for about 15 minutes. 

 

Variation: Add 1 cup fresh or frozen blueberries for blueberry muffins.

By: Patty E.

Other Good Snacks

• Celery with almond butter

• Celery with tuna salad

• Hard boiled eggs

• Deviled eggs

• Dill pickles and cheddar cheese (no kidding it’s a great combination)

• Nuts – almonds, pecans, pistachios, walnuts, macadamias (keep raw ones in the freezer if you think you’ll overeat them)

• Sunflower seeds (get them in the shell so it will take longer to eat them)

• Jerky (check label to make sure there’s no sugar)

• Cheese with Granny Smith apple slices

• Smoked salmon and mascarpone cheese on cucumber slices

• Lettuce roll-ups – roll Boar’s Head deli meat (check for sugar and MSG), egg salad, tuna or other filling and veggies in lettuce leaves

• Lunch meat roll-ups – roll cheese or veggies in lunch meat (Boar’s Head)

• Spread spinach dip, or other low-carb dip/spread on lunch meat or lettuce and roll it up

• Lettuce--spread with butter; add salt or garlic salt

• Olives

• Raw veggies and spinach dip, or other low-carb dip

• Mac's Pork rinds

• Pumpkin seeds

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Dinner

Cheese Biscuits

Coconut Flour Cheese Biscuits

 

Ingredients

• 4 eggs

• 1/4 cup butter melted

• 1/4 teaspoon salt

• 1 clove of garlic

• Italian herbs, as desired

• 1/3 cup coconut flour (Lets Do Organic)

• 1/4 teaspoon baking powder

• 1/2 cup gouda cheese, shredded

 

 

 

 

Instructions

 

1. Whisk together eggs, butter, salt, garlic and herbs.

 

2. In separate bowl, mix coconut flour with baking powder.

 

3. Whisk dry ingredients into egg mixture. Stir in cheese.

4. Drop by tablespoonfuls onto greased baking sheet.

5. Bake at 400 degrees F for 15 minutes.

Pizza!

FIRST

Crust

 

1/2 cup coconut flour (scant 1/2) (Let’s Do Organic brand)

4 eggs

1-2 tablespoons coconut oil

1 clove of garlic

1/4 teaspoon salt

1/4 teaspoon cream of tartar 

1 -2 teaspoons Italian Seasoning

 

  1. Place all ingredients into a food processor.

 

  1. Process until the mixture is completely smooth.

 

  1. Place parchment paper on a pizza pan and grease paper with coconut oil.

 

  1. Spread dough on parchment paper.

 

  1. Bake at 375 F for about 20-25 minutes or until top is  browned.

 

SECOND

Sauce: 

You can use whatever high quality, no sugar tomato sauce you would like, but here’s what I did!

 

1/2 an onion

1 clove of garlic

2 tablespoons  butter

2 cans tomato paste

Basil

Salt

Oregano

 

I sautéed half an onion and a clove of garlic, added two cans of tomato paste and butter, and stirred on low to medium heat. Add basil salt and oregano to taste. Spread over crust.

 

THIRD

Cheese: 

2 cups of grated cheese

Add toppings! I used black olives, italian seasoning and tomatoes, but the sky is the limit! chicken, deer meat, high quality pepperoni, onions, peppers, mushrooms, bacon, pesto, spinach….

 

Bake for 12 minutes at 375 F!

 

Enjoy!!

Beef and Gouda Souffle

Ingredients

  • 2 pounds of grass-fed ground beef

  • 1/2 onion, chopped

  • 1 clove garlic

  • 4 eggs

  • 1 cup mayonnaise

  • 1/2 cup heavy cream

  • 16 oz shredded gouda cheese

  • Salt and Pepper, chipotle pepper, paprika to taste

 

 

Instructions

  1. Sautee onion in butter.

  2. Add ground beef and  brown it.

  3. Mix in spices.

  4. Stir in 3/4 of the shredded cheese, leaving a handful or two for the top at the end.

  5. Dump meat mixture into a 9 inch pie pan or any oven safe dish.

  6. Whisk together the mayonnaise, heavy cream and eggs with a dash of salt and pepper. Pour over meat mixture and top with a handful of cheese.

  7. Bake at 350 degrees for 30-35 minutes or until bubbling. Take out of oven and let stand for 10 minutes before serving.

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Sauces

Taco Seasoning

Taco Seasoning Recipe:

1 Tbsp. chili powder

1 1/2 tsp. ground cumin

1 tsp. paprika

1 tsp. sea salt

1 tsp. black pepper

1/4 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. crushed red pepper flakes

1/4 tsp. oregano

If you like things on the spicier side, you can increase the crushed red pepper flakes or add a bit of cayenne pepper.

Mix all the ingredients together in a bowl. Store in a resealable bag or airtight container. I keep mine in the freezer.

 

Increase 8 or 10 times to prepare in bulk.

Ranch

Buttermilk Ranch Dip

 

1 cup mayonnaise

2/3 cup buttermilk, or heavy whipping cream mixed with 1 tsp. vinegar

1/4 tsp. vinegar

1 tsp. dried parsley

1/8 tsp. dried dill

1/4 tsp. garlic powder

1/4 tsp. onion powder

1-1/2 tsp. dried chives

1/8 tsp. black pepper

1/4 tsp. organic herbed seasoning salt

1/8 tsp. dry mustard

 

Combine mayo and buttermilk. Whisk until lump-free, then add in vinegar and the spices.  Make ahead of time and store in the refrigerator.

 

Use as dip for vegetables, such as cauliflower, celery, jicama, bell pepper strips, radishes, broccoli, and yellow squash.