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Legume-free Beet Hummus

Legume-Free Beet Hummus

  • 1/2 cup raw cashews, rinsed and drained
  • 3 medium raw beets
  • 1/3 cup lemon juice
  • 1/4 cup extra virgin olive oil + additional for drizzling
  • 2 Tbsp. tahini
  • 1 1/2 tsp. sea salt
  • 1 medium garlic clove, minced
  • Freshly cracked pepper
  1. Preheat oven to 400° F  with the rack in the middle.
  2. Wash and trim the beets so the stems are about 1/2 inch and the roots about 2 inches or less.
  3. Place the beet into a single layer in a baking dish and add an inch of water. Cover the container with a heat-safe lid and roast in the oven for about an hour or until the beets are easily pierced with a knife (check at 45 minutes, but it may take up to 75 minutes).
  4. Cool the beets before slicing off the tops and bottoms, and peeling the skins.
  5. While beets are roasting, soak your cashews quickly by placing them in a bowl and pouring boiling water on them, letting them sit for 10-20 minutes. Then drain and rinse.
  6. Once beets are peeled, and the cashews are soaked and drained, place them all into a food processor. Add the lemon juice, olive oil, tahini, salt, minced garlic, and freshly ground black pepper.
  7. Pulse a few times to combine. Scrape down sides if necessary.
  8. Then run the food processor until you get a smooth, hummus-like consistency.
  9. Taste for seasoning and adjust with additional, salt, pepper, and lemon juice if needed.
  10. Drizzle with extra virgin olive oil for serving.

Keto Cinnamon Roll Muffins

Keto Cinnamon Roll Muffins

Muffins:

  • 2 cups ground flax seeds
  • 2 Tbsp. ground cinnamon
  • 1 Tbsp. baking powder
  • 1/2 tsp. fine sea salt
  • 5 large eggs
  • 1/2 cup water, at room temperature
  • 1/3 cup melted (but not hot) coconut oil
  • 2 tsp. vanilla extract
  • 1/2 tsp. liquid stevia

Icing:

  • 1/4 cup coconut butter
  • 1/4 cup coconut oil
  • 1/4 tsp. vanilla extract
  • 5-6 drops liquid stevia
  • Juice of 1/2 lemon
  1. Preheat oven to 350° F and line a 12-count muffin pan with paper liners.
  2. In a large bowl, whisk the ground flax seeds with cinnamon, baking powder, and salt until fully combined.
  3. Place the eggs, water, oil, vanilla, and stevia in a blender. Blend on high speed for 30 seconds, until foamy.
  4. Transfer the liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula just until incorporated. The batter will be fluffy. Allow to sit for 3 minutes.
  5. Spoon the batter into prepared muffin pan, filling each cup 90% of the way up. Bake for 13-15 minutes, until a toothpick inserted in the middle comes out clean.
  6. Immediately take the muffins out of the pan and place on a cooling rack. Allow to cool for at least 30 minutes before drizzling each muffin with the icing.
  7. Coconut butter icing: Melt coconut butter and coconut oil in a small saucepan. Add vanilla, stevia, and juice of 1/2 lemon, and whisk.
  8. Drizzle icing over muffins.
  9. Enjoy!

Almond Butter Fudge

Almond Butter FudgeChocolate layer:

  • 3/4 cup coconut oil
  • 1/2 cup raw cacao powder
  • 2 Tbsp. full-fat, canned coconut milk
  • 1 – 2 Tbsp. raw honey (you may leave out, or adjust to your liking). You may also substitute stevia if you would like to keep this truly sugar free.

Top Layer:

  • 1 cup creamy unsweetened almond butter (or any nut butter of your choosing)
  • 1/3 cup coconut oil
  • 2 Tbsp. full-fat, canned coconut milk
  • Flaky sea salt for topping
  1. Line a mini-muffin tin with parchment liners. Alternatively, you can use an 8×8 (parchment-lined) baking dish, and you'll cut them into bars.
  2. In a small saucepan, mix together the coconut oil, cacao powder and coconut milk over medium/low heat and stir until melted. Add the honey or stevia, if preferred.
  3. Pour into the muffin cups and shake a little so the chocolate is evenly distributed and settled.
  4. Add to freezer and begin making the top layer.
  5. In a medium bowl, whisk together nut butter, coconut oil and coconut milk until creamy and well combined.
  6. Pour on top of the chocolate layer, sprinkle with sea salt and add back to the freezer to set for at least an hour.
  7. Store in the refrigerator or the freezer.
  8. Makes around 8 bites/cups. 

Cauliflower Au Gratin

Cauliflower Au Gratin

  • 1 large head cauliflower
  • 1 cup macadamia nuts
  • 1 cup full-fat coconut milk
  • 1 tsp. sea salt plus more to taste
  • 1/4 tsp. paprika
  • Black pepper to taste
  • 1 tsp. whole-grain mustard
  • Juice of 1/2 a lemon
  1. Preheat over to 425° F. Grease an 8×8 baking dish with coconut oil or avocado oil.
  2. Steam your cauliflower. To steam, cut the cauliflower into florets and put about 1/4 inch of water into a shallow pan. Heat the water until it's boiling, add in the cauliflower florets, cover and steam the florets until preferred tenderness. This usually takes about five minutes. When done steaming, turn off the heat and drain the water.
  3. While the cauliflower is steaming, prepare the sauce. Add the rest of the ingredients (all ingredients except for the cauliflower) into a high-speed blender or a food processor and process until you get a pretty smooth, creamy sauce.
  4. In a mixing bowl, toss the florets in the sauce so they are completely covered with about half the sauce, and pour into a baking dish. Top with remaining sauce to form a layer that will crust.
  5. Bake in the oven for 20-25 minutes, or until the top has browned. If desired, pop in the boiler for 1-2 minutes to crisp the top.

Six Minute Crispy Salmon

Six Minute Crispy Salmon

  • 1 – 2 Tbsp. ghee, avocado oil, olive oil, butter or other cooking fat
  • Two 6 to 8 oz., skin-on-wild-caught salmon fillets
  • Sea salt (I like the flakey stuff) and freshly ground black pepper, to taste
  • Gomasio seasoning (Japanese sesame salt). You may also use plain sesame seeds.
  1. Thoroughly pat dry your salmon fillets with paper towels. Place on to a plate, skin side up, uncovered and place in to the refrigerator for 30 minutes to an hour. This allows the skin to dry out and to maximize skin crispiness.
  2. Just before you are ready to cook the salmon, remove from the refrigerator and give it another little pat with the paper towels.
  3. Season the skin side of the salmon with sea salt and black pepper.
  4. Heat your oil or fat in a cast iron skillet over medium-high heat, carefully place the salmon into the pan skin side down. Season the non-skin side with sea salt and black pepper. Immediately press down each fillet with a flat metal spatula to keep the sides from curing up. Hold for just a few seconds.
  5. Cook for 4 minutes, skin side down.
  6. After 4 minutes, turn off the heat, flip over the fillets and let them cook another 2 minutes on the other side until you reach your desired level of done-ness. Do not overcook, but if your salmon fillets are on the thicker side, it may take an additional minute or two.
  7. Transfer the fillets, skin side up, to a plate for serving.
  8. Season with a generous shake of Gomasio.
  9. Eat immediately, and enjoy leftovers the next day.

Shredded Brussels Sprouts Salad

Shredded Brussels Sprouts Salad

  • 2 lbs. Brussels sprouts
  • 1 cup (3 1/2 oz.) walnuts, lightly toasted (bake at 350° F for 5-10 minutes)
  • 1/4 cup sharp Pecorino cheese, grated or crumbled (optional)
  • 1/4 – 1/2 cup fresh lemon juice
  • 2 Tbsp. whole-grain mustard
  • 1/4 – 1/2 cup olive oil
  • Sea salt to taste
  • Freshly ground black pepper to taste
  1. Trim off any old outer leaves and woody stem ends from the Brussels sprouts.
  2. To shred the sprouts, carefully slice the sprouts thin by hand with a knife.
  3. Place the shredded Brussels sprouts into a large bowl.
  4. Crumble the toasted walnuts by hand into the bowl of shredded Brussels sprouts.
  5. Add the Pecorino cheese to the bowl.
  6. In a smaller bowl, combine the mustard with the lemon juice (use more if you prefer a stronger, more acidic dressing).
  7. While whisking the mustard and lemon juice together, pour a thin, steady drizzle of the olive oil into the bowl until the dressing reaches the desired taste and consistency.
  8. Pour the dressing over the salad.
  9. Season with sea salt and pepper to taste.
  10. Toss and serve.
  11. Top with fresh cracked pepper and extra Pecorino cheese, if desired.

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