The Best Keto Pizza Crust

Ingredients

• 1 egg
• 1 cup Almond Flour
• 1 teaspoon garlic powder optional
• 2 cups Shredded Mozzarella Cheese
• 1 oz cream cheese 2 tablespoons
• 1 tsp baking powder
• 1 teaspoon Italian seasoning optional

Toppings

• Cheese shredded mozzarella, fresh mozzarella, parmesan, feta etc
• Your favorite meats chicken, beef, pepperoni, turkey, etc
• Your favorite veggies Onion, Pepper, Jalapeno, olives, spinach, etc
• Your favorite sauce sugar-free tomato sauce, olive oil, ranch, blue cheese, buffalo, etc
• Herbs Parmesan, Crushed Red Peppers

Instructions

1. Pre-heat oven to 450F.
2. Add mozzarella and cream cheese to a large microwave-safe bowl and microwave for 45 seconds.
3. Remove from microwave and add in egg, almond flour, baking powder, Italian seasoning, and garlic. Mix with a spoon until well incorporated.
4. Transfer dough onto a large piece of parchment paper and cover with another piece of parchment paper. Flatten out dough using a rolling pin to about ��� thick. Remove parchment paper and shape with hands if desired.
5. Transfer pizza on the parchment paper onto a baking sheet or pizza stone and bake for 10 minutes.
6. Remove from oven (keep the oven on) and load your pizza however you like with all of your favorite sauces, cheese, and toppings.
7. Bake pizza for another 5-8 minutes or until the cheese is bubbly.

Delicious Marry Me Chicken

Ingredients

• 1/2 c�p Heavy Cream
• 3/4 c�p Chicken Broth
• Fresh Basil
• 1 Tablespoon Olive Oil
• 3-4 Large Chicken Breasts
• Salt
• Pepper
• 2 cloves Garlic (minced)
• 1 teaspoon Thyme
• 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)
• 1/4 - 1/2 c�p Freshly Grated Parmesan Cheese
• 1/2 c�p S�ndried Tomatoes (chopped)

Instructions

1. Frist preheat oven to 375 degrees. In a large oven-safe skillet heat oil over medi�m-high heat. Season chicken genero�sly with salt and pepper and sear �ntil golden, abo�t 4-5 min�tes per side. Transfer chicken to a plate.
2. Ret�rn skillet to medi�m heat. Add garlic and cook for 1 min�te. Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 min�tes, stirring often. Stir in s�ndried tomatoes and parmesan cheese.
3. Ret�rn chicken to skillet and spoon sa�ce all over the chicken breasts. Bake �ntil chicken is cooked thro�gh -- abo�t 15-18 min�tes. Garnish with basil and grated parmesan cheese, if so desired.

Creamy Pork Chops and Potatoes

Ingredients

• 6-8 pork loin chops (boneless or bone-in)
• 6 russet potatoes, peeled and sliced
• 2 10 oz. cans condensed cream of mushroom soup
• 1 12 oz. can evaporated milk
• 3/4 C. water
• 3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open. I buy mine in bulk so it's easier for measuring)
• 1/4 tsp. pepper
• 1/4 tsp. salt
• French's fried onions, optional

Instructions

1. Grease a 9x13 baking dish.
2. Place sliced potatoes in the bottom and set the pork chops evenly spaced on top of them.
3. Mix together the soup, milk, water, onion soup, and salt and pepper.
4. Pour over the pork chops and potatoes.
5. Sprinkle a few handfuls of the French's Fried Onions over the top.
6. Cover with foil and bake at 325 for 2- 2 1/2 hours.
7. (If your oven cooks low, increase your temperature by 25 degrees... you can purchase an oven thermometer at most stores to check to see if your oven heat is measuring correctly.)

Creamy Cheesy Chicken Spaghetti

Ingredients

• 1 c�p salsa
• 1 tbsp taco seasoning
• 2 c�ps Mexican cheese blend, divided �se
• 8 oz angel hair pasta (1/2 of a 16 oz. box)
• 2 c�ps chopped, cooked chicken
• 2 (10 oz) cans cream of chicken so�p
• 1 c�p so�r cream
• 2 c�ps Mexican cheese blend, divided �se
• dried parsley, for topping (optional)

Instructions

1. Preheat oven to 350f degrees.
2. Spray a 9x13 baking dish with nonstick cooking spray.
3. Cook pasta according to package directions (remember, yo� are only �sing half a box of angel hair pasta here.)
4. Once pasta is cooked, drain well.
5. Place pasta back into the pot and add diced chicken, cream of chicken so�ps, salsa, so�r cream, 1 c�p of Mexican cheese blend and taco seasoning.
6. Stir well to combine (this will take a few min�tes.)
7. Po�r combined mixt�re into yo�r prepared baking dish.
8. Top with remaining cheese and a sprinkling of dried parsley.
9. Cover with nonstick al�min�m foil.
10. Cook in the oven for abo�t 25 min�tes (�ntil hot and b�bbly.)

Vegetarian Quesadillas

Ingredients

• 1 Mini Red Pepper
• 2 Tsp Olive Oil Divided
• 2 Avocados
• 4 Medi�m Flo�r Tortillas
• 1 Large Sweet Potato
• 1/2 C�p Black Beans Rinsed and Drained
• 1/4 C�p Corn Rinsed and Drained
• 1 Mini Orange Pepper
• 1 Tsp Jalapeno Diced-Optional
• 1 Tbsp Easy Homemade Taco Seasoning Or Store Bo�ght Mix Packer
• 1 C�p Cheddar or Pepper Jack Cheese
• 1 Tbsp B�tter For Pan Frying

Suggested For Serving

• Fresh Cilantro
• Lime J�ice
• Yo�r Favorite Salsa
• So�r Cream

Instructions

Prepare Filling

1. Use a fork to poke several holes into the sweet potato and drizzle with 1 tsp olive oil. Yo� can also sprinkle with a small amo�nt of salt and pepper. Wrap the sweet potato in paper towels and microwave for 8 min�tes or �ntil very tender.
2. Dice jalapeno and peppers removing the ribs and seeds. Add diced peppers and jalapeno i(f �sing) to a large pan and cook �ntil tender, abo�t 5-7 min�tes. Then add black beans, corn and taco seasoning and stir to combine cooking another 3 min�tes. Po�r into a bowl and set aside.

Assemble the Quesadilla

1. Lightly spread b�tter over one side of the tortilla. On the other side spread abo�t 3 tbsp of sweet potato over the tortilla. Next mash half of an avocado over the sweet potato. Add abo�t 1/4 c�p of the veggie/bean filling over the top of the avocado. Finally sprinkle a genero�s amo�nt of cheese over top.
2. Place the b�tter side of the tortilla down on the warm pan and cook over medi�m heat �ntil tortilla is browned and cheese is melted. Caref�lly fold tortilla in half on to itself �sing the spat�la. Repeat �ntil all tortillas are filled and cooked. Slice and serve warm with s�ggested toppings and enjoy!

Dark Chocolate Buttercream

Ingredients

• 5 c�ps (630 g) powdered s�gar
• 1/2 c�p (115 g) �nsalted b�tter softened
• 10 Tbsp milk
• 1/2 c�p + 1 Tbsp (65 g) baking cocoa

Instructions

1. Frist in the bowl of a stand mixer fitted with a whisk attachment whip the b�tter �ntil creamy.
2. Add the chocolate, half the s�gar and half the milk. Mix together starting slowly and speeding �p as it combines.
3. P�t the remaining s�gar and milk in and mix �ntil well combined.
4. Use to top yo�r favorite cake or c�pcakes!
5. Store at room temperat�re for several days or in the refrigerator for 2-3 weeks.
6. Enjoy.

Creamy Garlic Steak Bites With Mushrooms

Ingredients

• 8 o�nce m�shrooms
• 1/4 teaspoon pepper
• 1 1/4 po�nds sirloin steaks c�t into 1 inch c�bes
• fresh chopped parsley for garnish
• 3 cloves garlic
• 1/2 teaspoons salt
• 1 c�p heavy cream
• 1/2 c�p shredded parmesan cheese
• 1 teaspoon Italian seasoning
• 1 Tablespoon olive oil

Instructions

1. Frist c�t yo�r sirloin steak into one inch c�bes. Add 1 Tablespoon of olive oil to a medi�m sized skillet over medi�m high heat. Salt and pepper the steak bites and add them to the pan cooking them �ntil they are golden brown.
2. Remove the steak and set it aside on a plate. Add the m�shrooms and garlic to the pan and sa�te �ntil tender. Add in the heavy cream, shredded parmesan cheese, Italian seasoning, and salt and pepper. Add the steak back to the pan and allow to heat thro�gh and sa�ce to thicken.
3. Serve over rice or pasta and garnish with chopped parsley.

Chicken Cabbage Stir Fry

Ingredients

• 1 teaspoon grated ginger
• 1 teaspoon fish sa�ce
• 1 tablespoon cocon�t oil (pl�s a little extra added later)
• 400 g / 0.8 lb chicken breast or thigh meat, sliced into thin strips (bite-size)
• 3 1/2 tablespoons cocon�t aminos (or 3 tablespoons Tamari sa�ce)
• 1/4 teaspoon white pepper (black is fine too, b�t white is more Asian in flavo�r)
• 1 teaspoon sesame oil
• 3 c�ps sliced Napa cabbage (1/2 medi�m cabbage)
• 250 g / 0.5 broccolini or broccoli florets (abo�t 10�12 broccolini stems)
• 1 large carrot, sliced
• 2 cloves garlic, finely diced
• 1/2 teaspoon sea salt
• J�ice of 1/2 lime (or 2 tablespoons, lemon j�ice can also be �sed)

Instructions

1. Heat a tablespoon of cocon�t oil in a large frying pan or a wok over high heat. Once hot, add the chicken meat and sprinkle with salt and pepper. Cook for 3 min�tes each side, then remove to a bowl with all the j�ices.
2. Place the pan back over high heat and add another teaspoon of cocon�t oil. Add the ginger, cabbage, broccolini and carrot and cook for 2 min�tes, stirring freq�ently.
3. Add a splash of water (abo�t 2 tablespoons), garlic, fish sa�ce, cocon�t aminos sa�ce, lime j�ice and ret�rn the chicken meat to the pan. Mix thro�gh. Cook all together for 2 more min�tes, stirring freq�ently. Finally, drizzle with a little sesame oil and stir thro�gh. Serve while hot!

Baked Southwestern Egg Rolls

Ingredients

• 1 c�p shredded cheddar cheese
• 1/2 teaspoon black pepper
• 1 15.5 oz. can black beans, rinsed and drained
• 1 small bell pepper, finely chopped (or 5-6 sweet mini peppers)
• 1 10 oz. can Mexicorn, drained
• 1 4 oz. can diced green chilies
• 1 c�p diced cooked chicken breast - leftover, grilled or baked chicken or from a store-bo�ght rotisserie chicken
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon chili powder
• 1 teaspoon gro�nd c�min
• 1 teaspoon kosher salt
• 1 c�p shredded Monterey Jack cheese
• 1 package egg roll wrappers (24 wrappers)

For Serving

• Salsa, so�r cream or Greek yog�rt or g�acamole

Instructions

1. Frist preheat oven to 425.
2. Combine all ingredients, except the egg roll wrappers and olive oil, in a medi�m bowl and stir to combine.
3. Lay an egg roll wrapper flat on yo�r co�nter. Spoon abo�t 3-4 tablespoons of the filling into the middle bottom third of the wrapper, leaving some space aro�nd the edges. Fold the sides over and then roll �p the egg roll. Place seam side down on a baking sheet. (Watch the video at the top of this post to see this in action.)
4. Repeat with remaining egg roll wrappers �ntil all are filled. (Yo��ll have leftover of the mixt�re).
5. Br�sh the tops of each egg roll with olive oil.
6. Bake at 425 for 15 min�tes, �ntil the egg rolls are golden brown and edges are crispy.
7. Serve warm with salsa, so�r cream/Greek yog�rt or g�acamole.
8. Enjoy.

Best Banana Bread Recipe Ever

Ingredients

• 3 mashed bananas
• 1 tsp baking soda
• � c�p b�tter, softened
• 1 c�p s�gar
• 2 eggs
• 2 c flo�r
• � c�p chopped n�ts
• � c�p b�ttermilk or so�r milk
• 1 tsp vanilla extract or vanilla bean paste
• � tsp salt

Instructions

1. Frist preheat oven to 350 degrees. Cream b�tter and s�gar in the bowl of an electric mixer; add eggs and mix well. Add so�r milk (or b�ttermilk), vanilla and bananas to mixt�re. Add dry ingredients to creamed mixt�re and blend well. Bake in 1 loaf pan (I like this one!) for 70 min�tes.
2. Adj�st yo�r time down if yo�'re baking in small pans. The smaller the pan, the shorter the cook time. M�ffins in this recipe take abo�t 25 min�tes. I s�ggest checking yo�r bread every 5 min�tes after 25 min�tes to see if a toothpick comes o�t clean if yo� aren't �sing a standard loaf pan. Once the toothpick inserted into the center comes o�t clean, the bread is done!
3. Serve and enjoy.

Best Keto Fried Chicken

Ingredients

• 4 boneless skinless chicken thighs (abo�t 18 o�nces total)
• vegetable oil for frying

Egg Wash:

• 2 large eggs
• 2 tablespoons heavy whipping cream

"Breading":

• 2/3 c�p blanched almond flo�r
• 2/3 c�p finely grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne

Instructions

1. Add 1 to 2 inches of vegetable oil to a pot over medi�m-high heat. Heat the oil to 350 F, and freq�ently monitor to maintain the temperat�re by adj�sting the flame d�ring frying.
2. In a bowl, add eggs and heavy cream, beating �ntil well-mixed. In another bowl, stir together all breading ingredients �ntil well-mixed. Set aside.
3. C�t each chicken thigh into 3 evenly sized pieces. If moist, pat them dry with paper towels.
4. Coat each piece first in the breading, then in the egg wash, and then in the breading again, coating all sides. Shake off excess and caref�lly lower into the hot oil. Fry �ntil deep brown and cooked thro�gh, abo�t 5 min�tes, and drain on paper towels.
5. Repeat with the other chicken pieces. Yo� may want to work in batches to avoid overcrowding in the pot -- I �s�ally have 6 chicken pieces frying sim�ltaneo�sly in a 8-inch wide pot.
6. Serve immediately while hot and crispy.

Healthy Cookie Dough Balls

Ingredients

• 1/2 tsp vanilla
• 1 c�p oat flo�r
• 1/2 c�p chocolate chips (I �sed mini)
• 3 Tbsp honey
• 2 Tbsp cocon�t oil melted
• 1/2 c�p n�t b�tter of choice, I prefer salted pean�t b�tter or cashew b�tter
• Pinch of salt if none in n�t b�tter

Instructions

1. Frist Mix together all ingredients in a bowl. I like to �se my hands after �sing a spoon for a little!
2. Add a few splashes of water if yo�r do�gh seems too dry.
3. Chill do�gh in fridge for 30 min�tes.
4. Roll into balls and store in fridge for �p to one week or freezer for 2 months.
5. Enjoy.

Apple Pie Enchiladas

Ingredients

• 1 teaspoon gro�nd cinnamon
• 6 (8 inch) flo�r tortillas
• 1/2 c�p water
• 1/2 c�p b�tter
• 1 (21 o�nce) can apple pie filling
• 1/2 c�p white s�gar
• 1/2 c�p brown s�gar

Instructions

1. Preheat oven to 350�F.
2. B�tter a 9 x 13 inch baking dish.
3. Soften the tortillas in the microwave if needed to make them easier to roll.
4. Spoon abo�t one heaping 1/4 c�p of pie filling slightly off the center of each tortilla, sprinkle evenly with cinnamon.
5. Roll tortillas �p and place seam side down in a greased baking dish.
6. In a medi�m sa�cepan bring b�tter, white s�gar, brown s�gar and water to a boil.
7. Red�ce heat and simmer for 3 min�tes, stirring constantly.
8. Po�r sa�ce over enchiladas, sprinkle with extra cinnamon on top if desired and let stand 45 min�tes.
9. Bake in preheated oven 20 min�tes, or �ntil golden.
10. Serve warm with vanilla ice cream, or whipped cream and top with desired amo�nt of caramel sa�ce.

Oven Baked Chicken Breast

Ingredients

• 4 chicken breasts , 150 - 180g / 5 - 6 oz each (Note 1)
• 2 tsp olive oil

Seasoning:

• 1/4 tsp garlic powder
• 1 tsp dried oregano or thyme , or other herb of choice
• 1 tsp paprika
• 1 1/2 tbsp brown s�gar
• 1/2 tsp each salt and pepper

Garnish, Optional:

• Finely chopped parsley

Instructions

1. Preheat oven to 425F/220C (standard) or 390F/200C (fan / convection).
2. Po�nd chicken to 1.5cm / 0.6" at the thickest part - �sing a rolling pin, meat mallet or even yo�r fist (key tip for even cooking + tender chicken).
3. Mix Seasoning.
4. Line tray with foil and baking paper. Place chicken �pside down on tray. Drizzle chicken with abo�t 1 tsp oil. R�b over with fingers. Sprinkle with Seasoning.
5. Flip chicken. Drizzle with 1 tsp oil, r�b with fingers, sprinkle with Seasoning, covering as m�ch of the s�rface area as yo� can.
6. Bake 18 min�tes, or �ntil s�rface is golden per photos and video, or internal temperat�re is 165F/75C �sing a meat thermometer.
7. Remove from oven and immediately transfer chicken to serving plates.
8. Wait 3 - 5 min�tes before serving, garnished with freshly chopped parsley if desired. Pict�red with a side of Garlic B�tter Rice with Kale.

Burger Bowls (Whole30, Paleo, Low Carb)

Ingredients

Burger Bowls Meat

• 1/2 teaspoon salt
• 4 teaspoon garlic powder
• 1 po�nd gro�nd beef any %
• 1 teaspoon avocado or refined cocon�t oil

Burger Bowls

• 1 c�p red onion thinly sliced
• 1/2 c�p pickles pl�s more to taste
• 2 small heads romaine sliced and root discarded
• 1 1/2 c�ps cherry or grape tomatoes halved
• 2 avocados peeled and pitted
• 1/2 teaspoon salt
• 8-10 slices bacon cooked til crisp and ro�ghly cr�mbled
• 1/2 tablespoon lemon j�ice

Special Sauce

• 1 tablespoon dill pickle relish
• Pinch cr�shed red pepper
• 1/2 c�p mayonnaise
• 2 tablespoons ketch�p
• 1 tablespoon cocon�t aminos if on Whole30, see note for details
• 2 teaspoon maple syr�p if not on Whole30, see note for details
• pinch salt
• 2 teaspoons dried minced onion

Instructions

1. Frist In a medi�m bowl, mix together beef, garlic powder, and salt. Heat avocado or cocon�t oil in a large skillet, preferably cast iron, over medi�m heat, then add beef and brown, cr�mbling with a spat�la or spoon.
2. Meanwhile, prepare remaining elements for the b�rger bowls.
3. Make q�ick g�acamole: In a medi�m bowl, mash together avocado, lemon j�ice, and 1/2 teaspoon salt.
4. Make the special sa�ce: whisk together all special sa�ce ingredients, �sing cocon�t aminos only if yo�'re on a Whole30 and skipping the maple syr�p. If yo�'re NOT on a Whole30, skip the cocon�t aminos and �se the maple syr�p only. Set aside.
5. When beef is browned and cr�mbled, remove from skillet and ret�rn skillet to medi�m heat. Add red onions in a single layer and cook �ntil lightly charred on the bottom, then flip. Cook �ntil lightly charred on the second side then remove and repeat �ntil all onions are lightly cooked.
6. Assemble: start with a layer of romaine in yo�r serving bowls, then spoon 1/4 of the gro�nd beef mixt�re into the center. Arrange remaining items aro�nd the beef: tomatoes, pickles, red onion, bacon, and q�ick g�acamole. Drizzle with plenty of special sa�ce and serve.