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5 star :: Keto / Paleo / Whole30. I made this for a party last week and the entire pot was practically licked clean. It's hearty, healthy, flavorful and easy. Plus I've filled this recipe full of immune-system boosting ingredients. Enjoy! Recipe: 1 yellow onion diced 1 cup diagonally sliced carrots 1 red bell pepper sliced 4 cups cabbage finely sliced (this is my sub for noodles) 1/4 cup dehydrated mushroom 4 Tb Yellow Curry paste 1 tsp Turmeric 1 cup chicken broth (homemade from previous recipe) 9 cloves garlic minced or pressed 1 teaspoon ground ginger 1/2 teaspoon red pepper flakes optional, 1 1/2 pounds rotisserie chicken breasts 4 cups water 1/2 cup peas 1/2 cup coconut milk (high fat) Salt and Pepper to taste as you cook (I mean like 2-3 Tb overall) 1/2 lime freshly squeezed Sauté onions in avocado oil 7-8 min to caramelize. Add garlic. Sauté further. Add rest of the veggies, spices, chicken and all liquid to instant pot. Set to 0 minutes, Pressure Cook Low. Cook. Release and stir. Before serving add coconut milk/cream and taste for salt. Adjust as needed. Finish with freshly squeezed lime. ENOY!

4 star :: follow the directions! keto / paleo option too This was really good! I would suggest not skipping any other steps for the perfect texture. I used cauliflower flour and the leftovers I made into a keto lasagna with roasted cherry, tomato wine Ragu sauce.  Scarpaccia, a delicious Tuscan Crispy Zucchini Tart also known as Crispy Zucchini Focaccia* Nutritional value: 19.6 g dietary fiber, 42.2 g protein, 815 g veggies Prep: <15 min Drain time: 2 h Oven time: 35 min Serves: 2-8 (main-snack)* Ingredients: •2 large zucchini (around 1½ pound/700 g), thinly sliced into rounds •1 red onion, thinly sliced •1 tsp sea salt •2 tbsp olive oil + extra for greasing •1 cup/120 g all-purpose flour. I used Cauliflower Flour (cassava or almond would work) •⅓ cup/50 g medium coarse corn meal (polenta) + extra for on top (I OMIT) •½ tsp of each: sea salt, black pepper, dried rosemary, garlic powder and chili flakes (the latter is optional) •15 g freshly grated parmesan. Sub with nutritional yeast for a dairy free or plant-based version •2 tbsp (18 g) pine nuts (optional) * Garnish (all optional): fresh basil and freshly grated parmesan (or nutritional yeast) * Method: -Place zucchini and onion slices in a sieve or cheese cloth, sprinkle with 1 tsp salt and toss to coat. Place a plate on top for weight so the veggies can release excess liquid. Then place the sieve/cloth in a bowl to collect the drained liquid and set aside for 2 h or overnight. Squeeze out any excess liquid and set aside. You should have little bit over 1 cup/240 ml of liquid. Add flour, corn meal, cheese, seasonings and 1 tbsp oil to the bowl and mix until combined and a pancake like batter is formed. Now fold in the drained zucchini and onions until everything is coated -Preheat oven to 420°F/220°C and grease (with olive oil) a 10x15in/25x40cm metal baking pan generously. Pour batter into the baking pan and spread into a thin even layer. Sprinkle extra corn meal and pine nuts on top followed by a drizzle extra olive oil (1 tbsp) and bake for 35 min until set, golden and crispy. Remove from oven and let it cool for 15 min. Then garnish with basil leaves and extra grated Parmesan and slice it up. Serve with a salad on the side for a complete meal or just as is as a gut friendly snack *

5 star :: easy crowd pleaser Deli-style recipe but healthier. Serving this at my birthday dinner BBQ. 1 lb cooked macaroni noodles (sub gf for paleo) ½ cup honey relish (see my zucchini recipe) ¾ cup finely diced red bell pepper or grated carrot ⅓ cup thinly sliced celery about 1-2 stalks (optional) 1 finely diced red onion 4 large hard boiled eggs, finely diced Macaroni Salad Dressing ¾ cup paleo mayonnaise ½ cup greek yogurt/sour cream 4 Tablespoons chicken stock 2 Tablespoon red wine vinegar 2 Tablespoon dijon mustard 1 teaspoon salt ¼ teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon crushed red pepper (optional) Cook noodles as directed. Cool. Add dressing. Set overnight. Add remaining ingredients. Serve Based on: https://sugarspunrun.com/macaroni-salad/#recipe

4 star :: keto and great with canned salmon pink or red creamy and simple. Those who love salmon asked to take some home. INGREDIENTS 1 cup (8 ounces) cream cheese ¼ cup sour cream ¼ cup paleo mayonnaise 1 tablespoon fresh lemon juice 2 tablespoons capers, drained or olive brine ¼ teaspoon Tasbasco 6 ounces salmon, roughly chopped ( I used a can and debone ) 2 tablespoons fresh chopped dill 3 tablespoons fresh chopped chives Salt, to taste Based on: https://www.onceuponachef.com/.../smoked-salmon-dip.html...

5 star :: keto or paleo option / these are one of my favorite cookies of all time for low carb! Sweet and tender, these Keto Zucchini Cookies are packed full of pecans and chocolate chips. Grain free and sugar free, it's a healthy snack posing as a decadent dessert! I added xanthum gum an protein powder to enhance texture. Addictive and best refrigerated and served cold. 1 medium-small zucchini about 175g ½ teaspoon salt divided 1 cup flaked coconut ¾ cup sliced almonds 1 cup almond flour 2 tablespoon coconut flour ½ teaspoon xanthum gum ¼ cup vanilla protein powder ½ teaspoon cinnamon ½ teaspoon baking soda ½ cup butter / coconut oil (paleo option) softened ¾ cup Swerve Brown lightly packed / coconut sugar (paleo option) 1 large egg room temperature ½ teaspoon vanilla extract ⅓ cup dark chocolate chips, sugar-free ¼ cup chopped walnuts or pecans Instructions Finely grate the zucchini and place in a sieve in the sink. Sprinkle with ¼ teaspoon salt, tossing to combine. Let drain 1 hour, then squeeze out as much moisture as possible. Preheat the oven to 350F and line a large baking sheet with a silicone mat or parchment paper. Combine the coconut and sliced almonds in a food processor and process until they resemble oat flakes. Transfer to a medium bowl and stir in the almond flour, coconut flour, cinnamon, baking soda, and remaining salt. In a large bowl, beat the butter with the sweetener until lightened and fluffy. Beat in the egg and vanilla extract, then beat in the squeezed zucchini. Add the flour mixture and beat until the dough comes together. Stir in the chocolate chips and pecans by hand. Roll into 18 balls, each about 1 ½ inches in diameter. Set on the prepared baking sheet about 2 inches apart. Press down with the palm of your hand to 1 inch thick. They will spread a bit as they bake. Bake 15 to 18 minutes, until golden brown. They will still be very soft when you remove them from the oven. Allow them to cool completely on the pan. Nutrition Serving: 1cookie | Calories: 175kcal | Carbohydrates: 6g | Protein: 3.8g | Fat: 15.6g | Fiber: 3.5g From all day, I dream about food blog 

5 star :: paleo keto whole30 WHO NEEDS FAST FOOD?! Keto Chicken Nuggets low carb, tasty pan fried heaven. Replace the cheese with nutritional yeast to make this recipe Paleo Chicken Nuggets! Recipe: • 1.5 lbs of ground chicken breasts • 2 huge eggs • 1/3 cup of almond flour, superfine • 1 Tb. Each parsley, rosemary, basil (finely minced) • 2 tbsp of sliced scallions / green onions • 1 tsp sea Salt • black pepper, ground • 4 cloves garlic crushed • 1/2 parmesan cheese (grated) • 2-3 tbsp. of avocado cooking oil INSTRUCTIONS 1. Get out the chicken to room temperature. 2. Chicken, eggs, almond flour, cheeses, parsley, scallions, garlic powder, salt, and pepper should all be combined in a big bowl. Make sure the eggs are entirely combined and there are no egg white streaks left by thoroughly stirring and combining. 3. Large nonstick skillet with 1 tablespoon oil added. Heat the oil and skillet over low to medium heat. 4. Scoop the chicken mixture into the ice cream scoop and lightly press down to compact the batter. 5. To the heated skillet, add the chicken. To create a patty shape, slightly flatten. Add more chicken mixture and repeat. To create a patty shape, slightly flatten. Add more chicken mixture and repeat. 6. Avoid cooking an excessive number at once. I worked in batches of four. 7. Fry. The fritter shouldn't be flipped until it is fully cooked (otherwise, it would fall apart) and has a golden brown bottom. The bottom half of the fritter should turn white, similar to cooked chicken, to indicate when it is finished. There should just be remaining pink on the surface. That ought should take 5 to 6 minutes. Flip fritters. Heat few minutes more. Serve with your preferred dipping sauce and more scallions as desired.

5 star :: paleo keto whole30 let this dipping sauce be the star of the show. Roasted garlic and basil aïoli by Jenalee this is keto, whole30, Paleo. It makes a wonderful dipping sauce for zucchini, fries, or my homemade cheesy chicken nuggets.  Recipe. To make a perfect mayonnaise all you need are a few quality ingredients, a little attention to details and particular care during the most delicate steps. Prepare the ingredients: 2 eggs 1 cup extra-virgin Olive Oil Tradizionale 2 Tablespoons of lemon juice or white vinegar 1/4 tsp sea salt 1/4 cup fresh basic 4 cloves roasted garlic Dissolve the salt in the lemon juice or vinegar, separate the egg whites from the yolks, add two or three drops of lemon juice or vinegar to the yolks and start whisking by hand (you can also use an electric whisk or blender, whatever works best for you). Continue whisking the emulsion and gradually add half of the Olive Oil. Now add the remaining lemon juice or vinegar and finish by gradually adding the remaining olive oil. Add herbs and garlic Your mayonnaise will be ready in a few minutes. Easy, right?

4.5 star :: delish and exotic, fun side dish Lebanese, roasted butternut squash recipe 1/2 It was easy and had luxurious developed flavors, I used cashew cheese and organic sour cream as the base. Omitted the cucumbers and added fresh, extra-virgin olive oil on top. I would double the EVOO and herbs. Fabulous. Here is how to make it: . 1.First, preheat oven to 425F. . 2.Grab a medium (American medium) sized butternut squash, peel, then chop into smaller cubes. I like to go small here and I’d encourage you to use the video as guidance for the size. . 3.Put the butternut squash into a bowl, then add 1/4 cup olive oil, a couple pinches sea salt, fresh ground pepper, 1 tbsp garlic powder (make it garlicky!), 1 tsp dried thyme, 3/4 tsp smoked paprika, 1/4 tsp cumin, and give everything a good mix. Lay out some parchment paper on a baking dish and put in the oven for 30ish minutes at 425F. Time varies by oven, but I think these should be done between 30-40 mins for just about everyone. . 4.While thats going, lets get the rest of the ingredients together. Start with 3/4 to 1 cup of labneh cheese spread out at the bottom of a plate. . 5.Top the labneh cheese (or cashew cheese mixed with organic sour cream) with 1 finely diced Persian cucumber, 1/4 cup finely diced Kalamata olives, 3 tablespoons of fresh finely chopped parsley and fresh mint. . 6.Then add the roasted butternut squash on top. . 7.To the plate, add 2 tablespoons of roasted pistachios, 1 tablespoon-ish sumac, then top with a little more fresh herbs. . ENJOY however way you can possibly imagine. It would be incredible as a side, app, tossed as a salad, with some crackers or sourdough… enjoy!!

3 star :: keto and high protein, more like a cake Has a spongy nice texture. Takes awhile to bake and rest, expensive ingredients. Good taste…like a cake almost. Not much of a bread. This keto bread is fluffy, delicious, not overly eggy, and all this with zero net carbs per slice. Prep10 minutes minutes Cook40 minutes minutes Cooling1 hour hour Total Time1 hour hour 50 minutes minutes CourseSide Dishes & Soup DietDairy-Free, Grain-Free, Keto, Paleo Servings12 slices INGREDIENTS 1/2 cup Unflavored Grass-Fed Collagen Peptides 6 tablespoons almond flour (see recipe notes below for nut-free substitute) 5 pastured eggs, separated 1 tablespoon unflavored liquid coconut oil 1 teaspoon aluminum-free baking powder 1 teaspoon xanthan gum (see recipe notes for substitute) Pinch Himalayan pink salt Optional: pinch of stevia INSTRUCTIONS Preheat oven to 325 degrees F. Generously oil only the bottom part of a standard size (1.5 quart) glass or ceramic loaf dish with coconut oil (or butter or ghee). Or you may use a piece of parchment paper trimmed to fit the bottom of your dish. Not oiling or lining the sides of your dish will allow the bread to attach to the sides and stay lifted while it cools. In a large bowl, beat the egg whites until stiff peaks form. Set aside. In a small bowl, whisk the dry ingredients together and set aside. Add the optional pinch of stevia if you’re not a fan of eggs. It’ll help offset the flavor without adding sweetness to your loaf.In a small bowl, whisk together the wet ingredients — egg yolks and liquid coconut oil — and set aside. Add the dry and the wet ingredients to the egg whites and mix until well incorporated. Your batter will be thick and a little gooey. Pour the batter into the oiled or lined dish and place in the oven. Bake for 40 minutes. The bread will rise significantly in the oven. Remove from oven and let it cool completely — about 1 to 2 hours. The bread will sink some and that’s OK. Once the bread is cooled, run the sharp edge of a knife around the edges of the dish to release the loaf. Slice into 12 even slices. NOTES Storing Leftovers: Store loosely covered in the refrigerator for up to 5 days. Reheating: You can eat this bread cold (it stays nice and moist), or bring to room temperature by setting it out on the counter, or pan-sear on the stovetop with ghee or butter. I don’t recommend toasting it in a toaster. Although it does work, it’s not my preferred method as it has a tendency to dry out too quickly. Tasting Notes: To set expectations correctly, you should understand that this is not gluten bread nor is it Paleo bread, both of which generally have a fair amount of carbs, often coming from starches and sugars. Rather, this is an extremely low carb/zero carb keto bread alternative. With that said, you may taste eggs, especially if you’re not a fan of their flavor. Additionally, the texture is lighter than gluten bread and won’t have the “chew” you may be accustomed to. However, if you’re a seasoned keto bread eater, I think you’ll find this to be a wonderful option. Recipe Notes: For those that can’t tolerate almond flour, substitute the same amount of coconut flour and add 3 tablespoons of full-fat canned coconut milk (BPA-free) to your ingredients list (you will add coconut milk when instructions call for mixing wet ingredients together). This will increase the net carbs by 1.5 grams per serving, and will make a more dense texture. For keto bread without xanthan gum, substitute with 3/4 tablespoon of konjac flour (also known as glucomannan powder). This will not change net carb count. NUTRITIONAL INFORMATION Calories: 77 Fat: 5 g Protein: 7 g Fiber: 1 g Carbohydrates: 1 g Sodium: 86 mg https://theenchantedcook.blogspot.com/.../keto-collagen... https://www.bulletproof.com/.../keto-collagen-bread.../

4 star :: chewy! Huge, soft, thin, crispy at the same time. Very much like a brownie cookie. Kids ate 3 at a time and a 2 Tb ball of batter made large 4.5” cookies (6 per cookie sheet) 1 large egg 1 cup paleo chocolate hazelnut butter 3/4 cup oat flour ( you could sub almond flour) 1/2 cup sweetner or sugar 1 teaspoon baking soda 1/4 teaspoon xanthum gum 1 cup chocolate chips (optional) 1/3 cup hazelnuts finely chopped in food processor In a mixing bowl, combine the egg, nut butter, and sugar and mix well. Add the cocoa powder and baking soda and mix until combined. Fold through the optional chocolate chips and crushed hazelnuts. Refrigerate overnight for best results. Using your hands, shape 15 balls of cookie dough and place them on the lined baking sheet. Press down on each ball of cookie dough into a thick disk. Bake the cookies for 10-12 minutes. Speed convection only 8 minutes. Remove the cookies from the oven and let them cool completely. 10 min. Based on this recipe but heavily modified. https://thebigmansworld.com/paleo-vegan-chocolate.../...

5 star :: option for traditional, glazed too Makes 24 mini donuts. Kids enjoy this recipe and it makes the house smell like Christmas. Traditional version: 1 1/4 cup whole wheat flour 1/2 cup light brown sugar, packed 1/2 teaspoon salt 1 teaspoon baking powder 3/4 teaspoon pumpkin spice ( cinnamon, clove, nutmeg, ginger ) 1/2 cup pumpkin puree 2 1/2 tablespoons coconut oil or butter, melted 3/4 cup milk For the Cinnamon sugar coating: 3 tablespoons unsalted butter, melted 1 cup sugar 1 1/2 tablespoons cinnamon For the glaze coating (runny icing look): 1/2 cup powder sugar 1.5 Tb melted coconut oil or butter dash of milk Cook in a mini donut maker that is generously greased or bake in oven... Vegan version: Preheat oven to 350 degrees (F). Generously grease a doughnut pan; set aside. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk. Gently fold the wet mixture into the dry mixture - don't over mix! Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire rack to cool for a few more minutes. In the meantime, melt the coconut oil for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside. Once the donuts are cool enough to handle either: 1) dip them in the melted butter, then roll them in the cinnamon sugar mixture; 2) dip into the glaze These are best eaten the day they are made but can be covered and placed in the fridge for the next day. by Jenalee Marshall but based on: Pumpkin Cinnamon Sugar Donuts (Includes vegan version) - Baker by Nature

4.5 star :: crisp and fun treat! Easily made keto. Serves 24 Paleo version 1 1/2 cups cassava flour (I subbed out 1/2 c almond) 3/4 cup maple or coconut sugar 1 tablespoon vanilla extract 1/2 cup grass-fed butter / coconut oil, melted 3 eggs, at room temperature 2 teaspoons baking powder 1/4 tsp sea salt *Add 1 tsp stevia powder for sweeter cookies. I used dash Pizzelle maker. Dust with inulin. Based on: https://www.punchfork.com/.../Paleo-Cassava-Pizzelles... Keto version 1 1/2 cups almond flour 3/4 cup sugar substitute 1 tablespoon vanilla extract 1/2 cup grass-fed butter melted 3 eggs, at room temperature 2 teaspoons baking powder 1/4 tsp sea salt 1/4 tsp xanthum gum *Add 1 tsp stevia powder for sweeter cookies. I used dash Pizzelle maker. Dust with inulin.