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Recipes

Welcome to the Recipes Page, Here you can find some surprisingly healthy recipes for food you do, or will love.

BIG KETO PROTEIN BREAKFAST
Ingredients​ / Directions
 

FOR THE WAFFLES

  • 1cup Almond flour 

  • 2 tablespoons Splenda (or any sweetener of choice, watch for carbs) 

  • 1 teaspoon Baking powder (gluten free) 

  • 1/8 teaspoon Salt 

  • 1/4 cup Unsweetened almond milk (or any non dairy milk) 

  • 3 large Eggs 

  • 1/2 to 1 tablespoon Maple or Butter extract (optional) 

  • Add 1 tablespoon avocado or refined coconut oil.


  • Directions

  • Whisk all ingredients together in a bowl until smooth. 

  • Preheat a well oiled pan waffle iron. Fill your iron with the waffle mix.

  • Close and cook about 1.5-2 minutes, until steam stops

  • Texture will be slightly crispy on the outside and fluffy on the inside. 

    Add your favorite toppings like bacon, more bacon, avocado, guacamole,
    mayo, tomato, lettuce, eggs. 

Free Keto Recipes Here to satisfy your urge for bread / biscuits / pancakes

Here is may annual fall treat

26 healthy & delicious

Low carb & paleo friendly

F'Oatmeal Morning Glory
Ingredients​ / Directions

  • 1 tablespoon chia seeds

  • 1 tablespoon hemp hearts

  • 1 tablespoon flax seeds

    Mix them together in a grinder.
    Add

  • 1/4 to 1/2 cup egg whites

  • 1/2 cup non-dairy milk or water

    And stir combining all the ingredients. 
    Microwave for 1 minute, stir, adjust the non-dairy milk or water to your desired consistency and microwave again for 1 minute.

  • Add in your own additional options like cinnamon, seeds, nuts, berries and you have a delicious hot breakfast or snack option! 

Carrie’s Rainbow Wrap

Ingredients

  • Collard Leaves

  • Red Cabbage

  • Carrot

  • Rice / Quinoa

  • Cucumber

  • Red Pepper

  • Chicken

  • jalapeño (optional, but gives a nice kick and a great taste)

Directions

  1. Select collard leaves that are large without any holes. Using a paring knife, trim the spine of the leaf to make it about the thickness of the rest of the leaf. This takes some time and practice but it allows the leaf to bend without breaking.

  2. Cook your rice or quinoa and allow to cool.

  3. Cook your chicken the way you like. I used left over grilled chicken breast.

  4. Julienne the carrot, cucumber, red pepper and red cabbage.

  5. Lay your collard leaf, spine down and add a couple of teaspoons of rice / quinoa, your chicken and the vegetables.

Fold and roll.

Enjoy!

Asian Chicken Salad

Ingredients


3-4 cups of shredded cabbage (or bagged cole slaw without the dressing)
3-4 mini red peppers thinly sliced or a red bell pepper
1 cup shredded red cabbage
1/4 cup slivered almonds
1 cup chopped of shredded chicken breast ( a great use for leftovers from the night before)
1/2 cup of arugala
1/3 cup chopped onion (green or white – I like to combine them)
1/2 cup of carrot ribbons (use your peeler to make the ribbons)
1 tbsp sesame seeds

Dressing
1/4 cup of aminos (liquid or coconut)
2 tbsp rice vinegar
2 tbsp avocado or extra virgin olive oil
3/4 tsp sesame oil
2 tsp minced garlic
1 tsp fresh ginger
2 tsp sweetener

Directions


Dressing
Combine all of the ingredients and whisk to combine

Salad
Place all of the ingredients into a bowl and toss to combine
Mix the dressing into the salad when you are ready to eat.

I hope you love this as much as me and my family do!
Enjoy

Carrie’s Cobbler

Fruit Mixture

3 cups of fruit

3 tablespoons of sweetener  (coconut sugar, sugar free maple syrup, granulated sweetener)

1 tsp tapioca flour

1 tsp cinnamon (optional)

Cobbler Topping

1/3 cup almond flour

1/3 cup tapioca flour

1 1/2 tsp baking powder

3 tbsp melted coconut oil or grass fed butter (ghee or avocado oil)

1 tsp vanilla extract

2 tbsp of sweetener –  I used coconut sugar

Directions

  • Preheat the oven to 375

  • If you are using smaller dish servings like a mason jar or ramekin, grease them with coconut oil

  • In a bowl mix together your fruit, sweetener, tapioca flour.

  • In another bowl mix together your cobbler ingredients.

  • You want the cobbler ingredients to be clumpy. If you find it is too dry, you can add 1 tbsp of non dairy milk at a time to get to the right consistency.

  • Pour your fruit mixture into your baking dish or individual serving bowls and then top it with your cobbler mix.

  • You can sprinkle an additional tablespoon of sweetener and 1 tsp cinnamon over the top of the cobbler before baking. #extra

  • Bake for approx 20-25min for a larger baking dish.

  • Bake 17-19 min for smaller ramekin size dishes