BLT Wrap with Garlic Aioli

Transcription

1 BLT Wrap with Garlic Aioli MAKES 3 WRAPS Use lettuce wraps for making low-carb wraps. Try our creamy garlic aioli made with six egg yolks. It is the perfect keto companion for wraps, dressings, and more. BLT WRAPS GARLIC AIOLI 3 leaves Lettuce Wraps 6 tbsp. Garlic Aioli (or regular mayonnaise) 6 strips Bacon Fresh Cracked Black Pepper to taste 6 Eggs (2 whole eggs, 4 yolks) 2 ½ to 3 cups Avocado Oil 2 tbsp. Olive Oil to taste 2 tsp. Apple Cider Vinegar 2 cloves Crushed Garlic ½ tsp. Pink Himalayan Sea Salt Fresh cracked pepper to taste Wraps Cook bacon on medium heat in a pan, flipping occasionally until crispy. Wash and dry lettuce leaves. Slice tomato. Lay down a leave of lettuce and a few slices of tomato in the center. Generously spread garlic aioli then add the bacon. Salt & pepper to taste. Roll into a tight wrap. Garlic Aioli Separate four egg yolks from the egg whites and place them into a small bowl. Add two more eggs and begin immersion blending. Slowly pour in avocado oil as you continue blending. The aioli will soon thicken into a deep yellow mayonnaise. Add crushed garlic, apple cider vinegar, olive oil, salt, and pepper. Take your Aioli to a Whole Notha Level by adding fats in just 1 scoop of It Works! Keto Creamer. Finish blending. Alternatively, this can be done in a food processor following the same basic instructions and order of ingredients.

2 Chocolate Mousse MAKES 2-3 SERVINGS Enjoy delicious chocolate mousse in less than five minutes. It is the perfect dessert for a romantic partner or a special occasion. Make memories with chocolate mousse! 2 cups Grass Fed Heavy Cream 2 tbsp. Cocoa Powder 2 tsp. Pure Vanilla Extract ½ tsp. Liquid Stevia ¼ tsp. Pink Himalayan Salt 2 tbsp. It Works! Shake Rich Chocolate Pour cream into a small bowl. Mix with an emersion blender until cream thickens. Use pulsing motions for about 1 minute. Add all other ingredients. Continue to mix until flu!y, about 20 seconds. Alternatively, you can whip the cream by hand or in a food processor. Whipping the cream by hand is a workout!

3 Vegan Nut & Seed Cereal MAKES ABOUT 2 QUARTS Start your day right with a quick and delicious breakfast! Make this recipe in bulk to have throughout the week. Add your favorite types of nuts and seeds. You can change the quantity of any ingredient based on your tastes. 1 cup Chia Seeds 1 cup Flax Seeds 1 cup Hemp Seeds 1 cup Walnuts 1 cup Pecans 1 cup Almonds 1 cup Raw Cocoa Nibs 2 cups Unsweetened Coconut Flakes Optional: Pumpkin Seeds, Sliced Almonds Dry roast seeds in a large pan on low/medium heat. Continually toss and stir until the natural oils begin to surface. They will turn shiny and darken and start to smell like toasting bread (5-10 minutes). In a similar process, toast the nuts until they are slightly brown and releasing pleasant aromas (8-12 minutes). Continually toss and stir. Turn o! the stove and mix all ingredients together. Let cool, then package into a bag or container. Try adding a few drops of liquid stevia and a pinch of salt when eating with your vegan milk of choice (coconut milk, almond milk). Enjoy!

4 Parmesan Chicken with Collard Noodles MAKES 2-3 SERVINGS Learn how to make keto pasta with this simple cooking technique. Thinly slice collard greens and panfry them in butter. You will never go back to regular pasta again! 2 bunches Collard Greens 1 cup Grass Fed Heavy Cream 1 Chicken Breast From Free Range Chickens 3 cups grated Parmesan 3 tbsp. Butter 2 cloves Garlic 1 tbsp. It Works! Keto Creamer Squeeze of Lemon or drizzle of Balsamic Vinegar Salt & Pepper to taste Optional: garnish with toasted pine nuts or walnuts Wash and dry the collard greens. Stack a few leaves and tightly roll together. Slice as thinly as possible into noodles. Reduce cream by half in a pan on medium/low heat. Mix it with Keto Creamer and set aside. Then panfry chicken breast in 1 tbsp of butter on medium heat until golden-brown and cooked all the way through. Pan-fry collard green noodles in garlic and butter on low/medium heat. Continually toss for a few minutes. Cook until dark and noodle-like. You should be able to twirl them around a fork. Pour the reduced cream and toss the parmesan into the noodles. Slice chicken and plate on top of noodles. Garnish with more parmesan. Always add a squeeze of lemon or a drizzle of balsamic to balance the flavors.

5 Shrimp Pad Thai MAKES 5-6 SERVINGS Try this amazing pad thai recipe! Thinly sliced cabbage is the perfect ingredient to stir-fry. Store leftovers in the refrigerator for quick and delicious meals throughout the week. 1 head Cabbage 1 bunch Cilantro 1 bunch Green Onions 1 lb. Raw Shrimp 2 cloves Garlic ½ cup Coconut Aminos 1 tbsp. Tomato Paste ¾ tsp. Liquid Stevia to taste Pinch of Red Pepper to taste 1 ½ cups Peanuts 4 tbsp. Coconut Oil Salt & Pepper to taste Optional: Cage Free Eggs - Scrambled, Bean Sprouts, Red Bell Pepper Prep all ingredients: Cut cabbage in half and slice lengthwise into thin noodles. Rinse, dry, and chop cilantro and green onions. Chop peanuts and crush garlic. Lightly cook shrimp until pink in a wok or pan with 1 tbsp. of coconut oil. Make sauce: Whisk coconut aminos, tomato paste, liquid stevia, and red pepper in a small bowl. Stir-fry cabbage in 3 tbsp. of coconut oil and garlic. Continually stir in a wok or large pan on medium/ high heat for 15 minutes. The cabbage will be done when it is soft and noodle-like. You will be able to curl it around a fork. Pour in sauce and stir for 1 minute. Add in peanuts and stir for an additional minute. Turn o! heat and add the shrimp, cilantro, and green onions. Stir it all together with salt and pepper to taste. Plate and top with a bit of fresh cilantro and crushed peanuts.

6 Blue Cheese Sauce with Zoodles MAKES 2 SERVINGS This recipe is great to make when zucchini is in season! The thin spiraled zoodles hold significant amounts of creamy sauce. Simply add in the raw zoodles at the end. Trust us, there is no need to cook them separately. 2 Zucchini 1 cup Blue Cheese Crumbles 1 cup Grass Fed Heavy Cream 2 cloves Garlic 3-4 tbsp. Grass Fed Butter ½ cup Toasted Walnuts Drizzle of Balsamic Vinegar to taste Salt & Pepper to taste Optional: Bacon Bits Wash zucchini and place into the zoodle machine. Spin out the zucchini noodles and cut the pile of zoodles several times with a knife. Set aside until sauce is ready. Melt butter in a large saucepan on medium heat. Add garlic and cook until lightly browned. Pour in cream and reduce by about one third until thick and saucy. Add blue cheese and cook until the sauce is thick. It should easily stick to a spoon. Remove heat and drizzle a small amount of balsamic vinegar to taste. Throw in the zoodles and toss until they are drenched in sauce. Salt and pepper to taste. Plate the pasta and garnish with parmesan and toasted walnuts.

7 Broccoli Cheddar Soup MAKES 5-6 SERVINGS Enjoy our keto variation of the popular broccoli cheddar soup. Make this recipe over the weekend for snacks throughout the week. The secret is to finely chop raw broccoli and add it to the hot soup at the end of cooking. Keep the broccoli raw and you will make a wonderful soup! 1 head Orange Cauliflower (or white) 2 cups shredded Cheddar Cheese 2 cups Grass Fed Heavy Cream 2-3 Broccoli Heads (2-3 cups chopped) 1 cup chopped Cooked Bacon 2-3 cloves crushed Garlic 3-4 tbsp. Grass Fed Butter ½ cup Chicken or Vegetable Broth ½ tsp. Pink Himalayan Sea Salt ½ tsp. Fresh Cracked Black Pepper Chop and cook the bacon on medium heat until crispy. Use around 7-8 slices depending on how much you like bacon. Finely chop the broccoli. Finely chop the orange cauliflower. Set the stove to medium/high heat and melt butter in a large pot, stirring in the pressed garlic. Add the cauliflower and cover with a lid. Cook until soft and occasionally stir, about minutes. Add the cheddar cheese and grass fed heavy cream. Use an immersion blender to mix the ingredients until smooth. Add water or broth until you reach your desired consistency for the soup. Turn o! the stove and remove pot from heat. Now, stir in the chopped broccoli and bacon, leaving a little bacon aside for garnish.

8 Bruschetta with Garlic Crackers MAKES AROUND 30 These easy and elegant bruschetta make yummy appetizers and can be served as hors d'oeuvres. Make them for your next party or family dinner. This recipe features fresh oregano from the garden. You can also use classic basil. Garlic Crackers or sliced Cucumbers and Peppers 1 ball Fresh Mozzarella 2 large Roma Tomatoes ½ cup Fresh Basil or Oregano 2-3 tbsp. Olive Oil Splash of Balsamic Vinegar (1 tbsp.) Salt & Pepper to taste Take two Roma tomatoes and dice them into half-inch cubes. Cut an equivalent amount of fresh mozzarella into half-inch cubes. Slice the oregano or basil into thin strips with a knife. Gently toss it all together in bowl with the olive oil, balsamic, salt, and pepper. Use our garlic cracker recipe for a base or quickly slice cucumbers and peppers. Top each cracker with a large spoonful of the mixture. I usually add a pinch of sea salt on top. Serve at room temperature for best flavor.

9 Charcuterie Board A charcuterie board is great for either lunch or dinner. Pair your favorite cured meats, cheeses, and condiments to enjoy a simple and elegant meal. Sliced cucumbers, bell pepper, and garlic crackers make excellent ketogenic bases for your favorite toppings. BASES: Garlic Crackers Sliced Cucumber Sliced Bell Pepper TOPPINGS: Meats: Prosciutto, Black Pepper Salami, Dry Coppa, Pâté Cheeses: Brie, Smoked Cheddar, Blue Cheese, Havarti, Mozzarella Toppings: Olives, Baby Pickles, Caramelized Onion, Fresh Herbs Condiments: Mayonnaise, Mustard, Butter, Aïoli, Olive Oil Simply peel the cucumber and slice it at an angle to make oval cucumber chips. For the bell peppers, cut them in half and clean out any seeds and stems, then divide each half into quarters to make scoops. View our garlic crackers recipe to make light and flaky keto crackers. Charcuterie toppings can be anything you like. Keep things keto by using a fatty mayonnaise paired with fatty cheeses and olives served alongside butter for spreading. Spicy mustards, fresh herbs, pickles and pickled veggies of all sorts are great additions to any charcuterie board. Choose your favorite ingredients and experiment with their di!erent combinations. A charcuterie board is fun to share together! Give everyone a small plate, butter knife and napkin. Bring ingredients to room temperature for best flavor.

10 Coconut Lime Shake MAKES 1 DRINK Enjoy this vegan shake for a quick meal-on-the-go. Simply add all the ingredients into a blender and mix. Chia seeds are high in fiber and omega-3 fatty acids. They will absorb 10x their volume in water. 2/3 cup Full Fat Coconut Milk 1 cup Crushed Ice 1/4 cup Grass Fed Heavy Cream 1 tbsp. Chia Seeds 1 tbsp. Unsweetened Shredded Coconut 1 tbsp. Raw Cacao Nibs Squeeze of Lime Juice (1-2 tsp.) Pinch of Pink Himalayan Sea Salt Optional: Flax Seeds Mix all ingredients in a blender for 20 seconds. Garnish with more shredded coconut and cocoa nibs. Optional: mix chia seeds with coconut milk 20 minutes in advanced. They will absorb the liquid and thicken the shake.

11 Garlic Crackers MAKES 35 SERVINGS Make homemade crackers for snacks and more. You will love their light and flaky flavor. Add a bit of mayo and cheese for a classic cheese and crackers recipe. Use these crackers with your favorite fatty dip. 2 cups Blanched Almond Flour 2 cups Shredded Mozzarella 1 Cage Free Egg ½ Stick Grass Fed Butter (4 tbsp.) 1 tsp. Pink Himalayan Sea Salt ½ tsp. Fresh Cracked Black Pepper 3 Cloves Garlic or 2 tsp. Garlic Powder Preheat oven to 375 F Crush garlic and melt butter. Mix all ingredients in a large bowl. Knead the dough until the ingredients bind together and the mozzarella begins to break down. Spread a small handful of almond flour on a clean cutting board. Roll the dough into a cylindrical log, about 10 inches long. Slice 1/8 inch to 1/4 inch thick crackers. Slowly, cut back and forth in a sawing motion and clean the blade frequently. Keep the cylindrical shape of the dough by rotating it as you cut. Place sliced crackers on to a baking tray with parchment paper. Cut o! the excess parchment paper along the sides it will burn in the oven. Bake in oven for 15 minutes. Remove and flip crackers. Bake for an additional 15 minutes. Remove and cool.

12 Greek Pizza with Cauliflower Crust MAKES 1 PIZZA WITH 4 SERVINGS Try this classic pizza recipe with Greek flavors. The cauliflower pizza crust is so good! Unlike regular pizza crust, you will eat every bite of this crust. Use it to make all kinds of variations with your favorite pizza toppings. Keep it fatty and fresh! CRUST 1 head Cauliflower 3 cups shredded Mozzarella 1 Cage Free Egg ½ tsp. Pink Himalayan Sea Salt Parchment Paper PIZZA 1 cup Tomato Sauce 2 tbsp. Olive Oil 2 cups shredded Mozzarella Cheese ½ cup Feta Cheese ½ cup Black Olives ½ cup diced Green Pepper ½ cup diced Red Onion Preheat oven to 350 F. Wash and chop the cauliflower into pieces. Run through a food processor until very fine, about 30 seconds. Steam in the microwave for 5 minutes on high power. Remove and cool to room temperature. Lay the cauliflower grains in the center of a clean cloth kitchen towel. Wrap the towel around the grains and twist the fabric to strain out water from the cauliflower. Strain out as much water as you can. Strain it all out for best results! Mix cauliflower rice, mozzarella, egg, and salt in a bowl, and then knead by hand into a ball of dough. You can lightly warm the dough in the microwave on low power to melt the mozzarella and better bind with the cauliflower. Put a piece of parchment paper on a baking sheet and press the dough out into a circle or rectangle. Trim o! the edges of the parchment paper. Bake in oven for 30 to 40 minutes or until golden and crispy. Take the pizza crust out of the oven and dress it with tomato sauce, cheese, and your desired toppings. Broil at 550 F for 5 minutes or until cheese turns golden-brown.

13 Green Sauté with Toasted Walnuts MAKES 3 SERVINGS Greens and fats are staples to the keto diet! Enjoy a medley of green veggies sautéed in butter for dinner. The fat binds to the nutrients for better absorption into the body. You will feel full and nourished after this meal. 9 tbsp. Grass Fed Butter 2 bunches Collard Greens (9 oz.) 20 Asparagus Spears (10 oz.) 2-3 heads Broccoli 2 cloves Garlic 1 cup crushed Walnuts Grated Parmesan to garnish Balsamic Vinegar lightly drizzled Salt & Pepper to taste Optional: garnish with Bacon Wash and process all ingredients. Chop asparagus spears into 1-2 inch long pieces. Cut the broccoli into medium to small florets. Stack the collard leaves and tightly roll them together, then slice into ¼ inch thick strips. Lightly toast walnuts on medium heat for about 5 minutes. Continually toss and stir. They will be finished when they darken and begin to smell good. Sauté ingredients one at a time using 2-3 tablespoons of butter each round. Set the stove to medium/ high heat and lay asparagus evenly across the pan. It is important not to stir the asparagus so that one side blackens slightly while the other side turns a bright green. This will take about 5 minutes. Pan-fry the broccoli in the same manner as the asparagus. Reduce the heat to low and cook the collard greens in crushed garlic and more butter. Only cook the greens for about 2 minutes until they can easily spin around a fork like pasta noodles. Turn o" the stove, remove from heat and mix all the veggies together in the pan. Salt and pepper to taste. Add a splash of balsamic vinegar to balance the fats. Plate into even portions and garnish with toasted nuts and grated parmesan cheese.

14 Mashed Cauliflower MAKES 5-6 SERVINGS Enjoy this delicious variation on classic mashed potatoes. It s a perfect side dish for dinner or simple snack during the day. Mashed cauliflower can be a base for your favorite ingredients. Garnish with anything you would put over mashed potatoes. 2 lbs. Cauliflower Rice (1-2 small heads or 1 large head) ½ cup Grass Fed Butter 1 cup Cream Cheese from Grass Fed Cows 1 tsp. Pink Himalayan Sea Salt ½ tsp. Fresh Cracked Black Pepper Garnish: Bacon, Chives, Cheese, Olive Oil, Sour Cream from Grass Fed Cows Grate the cauliflower with a cheese grater or shred in a food processor if not using pre-cut cauliflower rice. Melt a stick of butter on medium heat in a large pot. Add cauliflower rice and salt. Cook for about 10 minutes until tender and brown while occasionally stirring. Add cream cheese and mix with an immersion blender until smooth. If using a food processor, take the cauliflower o! the stove to cool to a workable temperature. After blending, cook for a couple more minutes and turn o! the heat. The cauliflower mash is now ready to be served. Garnish with your favorite toppings and pair with anything you would eat with mashed potatoes.

15 Spinach Asparagus Quiche MAKES 8 SERVINGS A quiche is the perfect meal for all occasions. Take a couple pieces to work for lunch or make it for a party. I usually double the dough recipe and save it in the refrigerator to make an extra pie. Tasty quiche always disappears fast! PIE CRUST: 2 cups Blanched Almond Flour 4 oz. Cream Cheese from Grass Fed Cows 1 tsp. Pink Himalayan Sea Salt PIE FILLING: 4 Cage Free Eggs 1 cup Grass Fed Heavy Cream 10 spears Asparagus 2 handfuls Spinach 1 cup shredded Cheddar Cheese 1 cup chopped Cooked Bacon 1/2 tsp. Salt Preheat oven to 375 F. Knead almond flour, cream cheese and salt into a ball of dough. Grease a 10 inch pie-pan and press the dough evenly across the bottom of the dish and onto the sides to form the crust. Chop and grate the spinach, asparagus, and cheese into small pieces, and then place them into the pie. Whisk the eggs and cream together and pour it over the veggie cheese mix. Bake for 30 to 35 minutes until golden brown. Enjoy!