Fathead Bagels

If you are on the ketogenic diet or just want a low-carb, sugar-free snack, these Fathead Bagels are great. They are made with eggs, mozzarella cheese, and almond flour. The result is a chewy, satisfying bagel that you can eat by itself or with your favorite spreads on top.

Ingredients:

• 2 cups shredded mozzarella cheese
• 3/4 cup almond flour
• 2 tbsp cream cheese
• 1 tsp baking powder
• 2 eggs

Instructions:

Preheat oven to 400F 200C

In a microwave-safe bowl, melt the mozzarella and cream cheese together in 30-second intervals until fully melted and combined

In a separate bowl, whisk together almond flour and baking powder

Add eggs to the almond flour mixture and beat well

Combine the melted cheese mixture with the almond flour mixture and knead until a dough forms

Divide the dough into 4 equal parts

Roll each part into a ball and then shape into a bagel form, poking a hole in the center

Place the bagels on a baking sheet lined with parchment paper

Bake in the preheated oven for 12-15 minutes, or until golden brown

Let the bagels cool slightly before slicing and serving

Balsamic and Rosemary Chicken

Enjoy the delightful combination of balsamic vinegar and rosemary in this Paleo-friendly chicken dish. Its a flavorful and healthy option for your dinner table.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• Salt and black pepper to taste
• 1 tablespoon honey optional

Instructions:

Balsamic vinegar, olive oil, chopped rosemary, minced garlic, and a dash of salt and black pepper should all be combined in a bowl

Pour the marinade over the chicken breasts and place them in a plastic bag that can be sealed

For optimal flavor, marinate the bag overnight or for at least 30 minutes in the refrigerator

Set up a grill pan on your stovetop over medium-high heat, or preheat your grill to medium-high heat

After removing the chicken from the marinade, grill it for 6 to 8 minutes on each side, or until the juices run clear

When grilling, be sure to baste with the remaining marinade

For a sweet glaze, you can choose to brush the chicken with honey in the final two minutes of grilling

After taking the chicken off the grill, give it a few minutes to rest before serving it hot

If desired, garnish with more fresh rosemary

Asian Cauliflower Fried Rice

This Asian-style cauliflower fried rice is a low-carb and keto-friendly version of regular fried rice. It tastes great thanks to the garlic, onion, soy sauce, and sesame oil, and its full of healthy vegetables.

Ingredients:

• 1 medium cauliflower head, grated
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 carrot, diced
• 1/2 cup green peas
• 2 eggs, beaten
• 2 tablespoons soy sauce or tamari for gluten-free option
• 1 tablespoon sesame oil
• Salt and pepper to taste
• 2 green onions, chopped for garnish

Instructions:

Heat coconut oil in a large skillet over medium heat

Add garlic and onion, saut until fragrant

Add carrots and peas, cook until slightly tender

Push vegetables to one side of the skillet, pour beaten eggs into the other side

Scramble eggs until fully cooked, then mix with vegetables

Add grated cauliflower to the skillet, stir well to combine

Pour soy sauce and sesame oil over the cauliflower mixture, stir until evenly coated

Cook for about 5-7 minutes, stirring occasionally, until cauliflower is tender but not mushy

Season with salt and pepper to taste

Garnish with chopped green onions before serving

Northwest Kale Salad with Goat Cheese and Hazelnuts

This Northwest Kale Salad with Goat Cheese and Hazelnuts is a delightful combination of hearty kale, creamy goat cheese, crunchy hazelnuts, and sweet dried cranberries. Tossed in a flavorful balsamic vinaigrette dressing, its a nutritious and delicious salad that captures the flavors of the Pacific Northwest.

Ingredients:

• 4 cups fresh kale, chopped
• 1/2 cup crumbled goat cheese
• 1/2 cup roasted hazelnuts, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

Clean and dry the kale leaves well

Take off the tough stems and cut the leaves into small pieces that you can easily eat

Chopped kale, crumbled goat cheese, roasted hazelnuts, thinly sliced red onion, and dried cranberries should all be put in a large bowl together

Add the honey, salt, pepper, and extra-virgin olive oil to a small bowl and mix them together using a whisk

Pour the dressing over the salad and mix everything together until its well covered

The flavors will blend better if you let the salad sit for a while

The Northwest Kale Salad with Goat Cheese and Hazelnuts is a healthy and refreshing side dish

You can also make it a full meal by adding some grilled chicken

Have fun

Paleo Crock Pot Mexican Chicken Soup with Cheddar Cheese Chips

A comforting and flavorful Paleo crock pot soup with tender chicken and Mexican-inspired spices, served with crispy cheddar cheese chips for a satisfying crunch.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can 14
• 5 oz diced tomatoes
• 1 can 4 oz diced green chilies
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese for chips

Instructions:

Put the chicken breasts inside the slow cooker

Put in the crock pot with the diced onion, minced garlic, diced bell pepper, diced tomatoes, diced green chilies, chicken broth, chili powder, cumin, paprika, oregano, salt, and black pepper

After the chicken is cooked through and tender, cover and cook it on low for 68 hours or on high for 34 hours

Take the chicken out of the crock pot and use two forks to shred it

Add the chicken shreds back to the slow cooker and mix them in with the soup

Set oven temperature to 400F 200C

Use parchment paper to line a baking sheet

On the parchment paper, arrange the shredded cheddar cheese in little piles, leaving space between them

Bake for five to seven minutes in a preheated oven, or until the cheese is melted and the edges are browned

After taking out of the oven, allow the cheese chips to cool for a few minutes until they become crispy

Garnish the hot Mexican chicken soup with chips made of cheddar cheese

Have fun

Grilled Romaine Hearts with Figs, Pear, and Manchego Salad

The smoky grilled lettuce, sweet figs, juicy pear, and rich Manchego cheese in this Grilled Romaine Hearts with Figs, Pear, and Manchego Salad go so well together. There is a burst of flavor from the balsamic vinaigrette that goes over it. Its perfect as a side dish or light appetizer.

Ingredients:

• 2 Romaine lettuce hearts, halved lengthwise
• 6 fresh figs, halved
• 1 ripe pear, thinly sliced
• 1/2 cup Manchego cheese, shaved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Warm up the grill over medium-high heat

Sprinkle salt and pepper on the cut sides of the Romaine lettuce hearts and brush them with olive oil

Put the lettuce halves on the grill with the cut side down

Cook for two to three minutes, or until grill marks show up and the lettuce starts to wilt a bit

Take the grilled lettuce off the grill and put it on a platter to serve

To make the dressing, mix the rest of the olive oil and balsamic vinegar in a small bowl with a whisk

Add pepper and salt to taste

Put the grilled Romaine hearts, figs, and pear slices on a platter to serve

Put the dressing on top of the salad

Add the shaved Manchego cheese on top

Add some fresh basil leaves as a garnish

Serve right away and enjoy

Slow Cooker Cuban Pork - Coco and Ash

Chunks of pork shoulder that have been marinated in a tasty mix of citrus juices, spices, and herbs and then cooked slowly in a slow cooker until they are fall apart when you cut them. With this Slow Cooker Cuban Pork recipe, which is based on the flavors of Cuba, your dinner will taste like a party. Great for a cozy family meal or having people over.

Ingredients:

• 3 lbs pork shoulder, trimmed and cut into chunks
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tsp cumin
• 2 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chopped cilantro
• 1 onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh mint leaves

Instructions:

In a bowl, mix together orange juice, lime juice, olive oil, garlic, cumin, oregano, salt, and black pepper

Place pork shoulder chunks in the slow cooker

Pour the juice mixture over the pork

Add chopped cilantro, sliced onion, sliced bell pepper, and diced tomatoes to the slow cooker

Cover and cook on low for 8 hours or until the pork is tender

Once cooked, shred the pork using two forks

Serve the shredded pork topped with fresh mint leaves