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Keto Hummus

In a food processor, combine the steamed cauliflower, 1/4 cup of extra-virgin olive oil, garlic, tahini, lemon juice, and cumin and process until smooth.
Add salt and pepper to taste, along with more tahini or olive oil if desired.
Scoop the hummus into a serving dish and garnish with the remaining Tbsp. of olive oil, and paprika if desired.

Place the raspberries, lemon juice, and water in a blender and blend until smooth.
Transfer the raspberry-lemon mixture to a small saucepan over medium-low heat.
While the mixture warms, quickly whisk in the gelatin 1 Tbsp. at a time.
Whisk until the gelatin is well incorporated and the mixture is thickened.
Pour the mixture back into the blender and blend for about 10 seconds.
Add the stevia, taste, and then add more if desired.
Pour the mixture into silicone gummy molds or a 6 x 9 in. glass or ceramic baking dish.
Place in the refrigerator until completely chilled and set, about 30 minutes. If you used a baking dish instead of gummy molds, use a small cookie cutter to cut out shapes or simply cut the gummies into squares or rectangles.
To release the gummies from the molds or baking dish, set the bottoms of the containers in warm water.
If you use a baking dish to make the gummies, keep in mind that the smaller the pan, the thicker the gummies will be.

1/2 cup unsweetened peanut butter or other nut or seed butter
1/4 cup coconut butter, melted – To melt coconut butter, place it in a small saucepan over low heat and stir constantly until it's fully melted
2 scoops grass-fed collagen peptides
1/4 tsp. pure vanilla extract
2 pinches ground cinnamon
2 pinches sea salt
8-10 drops stevia extract
Extra salt for topping, if desired (this is highly recommended)

Mix all the ingredients together until well combined. I recommend using a glass measuring cup with a spout for easy pouring.
Taste and add more stevia or salt, if desired.
Pour the mixture evenly into molds or mini cupcake liners, and sprinkle with a little extra salt
Place in the refrigerator until completely chilled and set, about 30 minutes.

1/3 cup coconut oil or ghee
1 pound boneless, skinless chicken thighs or breasts, sliced (optional)
1 cup diced celery
2 shallots, diced
1/2 cup diced carrots
8 cups chicken bone broth (homemade or store bought – use code ‘pompa' for 15% off)
2 tsp. finely ground gray sea salt
1/2 tsp. dried thyme
1 tsp. dried or fresh parsley
2 cups baby spinach
Fresh ground black pepper, to taste
Spiralized zucchini noodles, or “Zoodles” (about 2-3 large zucchini, or 4-6 small)

Heat the oil in a large saucepan over medium-high heat, then add the celery, shallots, and carrots to the pan and sauté for 5 minutes.
Add the broth, salt, thyme, parsley, and pepper. Cover and bring to a simmer.
Once simmering, reduce the heat to medium-low and cook for 20 minutes.
In the last 2 minutes of cooking, add the zoodles and the cooked, diced chicken (if using).
Put a small handful of chopped spinach in each bowl.
Remove from heat and divide the soup into the bowls, wilting the spinach.
Enjoy!

Preheat oven to 400° F.
Line 2 baking sheets with parchment paper.
Remove stems from collard leaves and slice into chip-like strips.
In a mixing bowl place chips, and coat each piece with melted oil, adding more if needed.
Place in single layer on baking sheet and bake for 5-7 minutes or until edges are browned.
Allow to cool and sprinkle with sea salt. Enjoy!

Sauté onion and garlic in coconut oil until translucent and fragrant.
In a mixing bowl, place all other ingredients.
Transfer sautéed onions and garlic to mixing bowl, and gently combine all ingredients.
Form into 4 burgers.
Place burgers in skillet greased with coconut oil, over medium heat, and brown on both sides.
Finish cooking burgers by placing skillet in hot over until cooked through.
Enjoy!