FirstPublishedin2017byVictoryBeltPublishingInc.

Copyright©2017MariaEmmerich

Allrightsreserved

Nopartofthispublicationmaybereproducedordistributedin any formorby anymeans, electronicormechanical, orstoredinadatabaseorretrievalsystem,withoutpriorwrittenpermissionfromthepublisher.

ISBN-13:978-1-628602-57-9

The author is not a licensed practitioner, physician, ormedical professional and offers no medical diagnoses,treatments, suggestions, or counseling. The informationpresented herein has not been evaluated by theU.S. FoodandDrugAdministration,anditisnotintendedtodiagnose,treat, cure, or prevent any disease. Full medical clearancefrom a licensed physician should be obtained beforebeginning or modifying any diet, exercise, or lifestyleprogram, and physicians should be informed of allnutritionalchanges.

Theauthor/ownerclaimsnoresponsibility toanypersonorentityforanyliability,loss,ordamagecausedorallegedtobe caused directly or indirectly as a result of the use,application, or interpretation of the information presentedherein.

Front andBackCover Photography byHayleyMason andBillStaley

InteriorDesignbyYordanTerzievandBoryanaYordanova

PrintedinCanada

TC0117

Table of Contents

Introduction

part 1

THE KETOGENIC KITCHENIngredients

Tools

How to Use the Recipes in This Book

part 2

THE RECIPESBreakfast

Appetizers and Snacks

Soups, Salads, and Sides

Main Dishes: Poultry

Main Dishes: Beef and Lamb

Main Dishes: Fish and Seafood

Main Dishes: Pork

Comfort Food Favorites for Grown-up Kids

Sweet Endings

Basics

quickreferencerecipeindexgratitude

Introduction

food is celebratory,

food triggers memories,

food stirs emotions.

I had the great pleasure to travel to New Orleans forbusiness in 2011 and was taken to eat at an amazingrestaurant on Bourbon Street calledAntoine’s. Our groupwas seated not in the main dining area, but in a hauntedprivatediningroom!

I had the étouffée, on whichmy Crawfish Étouffée recipe(here) is based. The kitchen staff also prepared specialSwerve-sweetenedsugar-freedessertsforourtable.

A lot of the people I was dining with were locals. Theyasked me how I stay keto and said that it is extremelydifficult to do in New Orleans because the local motto is“live to eat,” not “eat to live,” which I found quiteinteresting.

We’reoftentoldtoregardfoodasfuelandnothingelse,butfoodismorethanthat.Evenattheyoungageoftwoandahalf, my son demonstrated how food is more than justnourishment.Hewould jump intohisboosterchair,bucklein, and start to sing. It wasn’t because he was gettingchickennuggets,boxedmacaroniandcheese,orabowlofice cream. In one video I have of him, I was making myMeatballswithBrownGravy (here), and hewas singing atthetopofhislungssimplybecauseitwasmealtime.Foodispleasure,foodislove.Foodshouldalsobenourishing,andthat’s why I was so excited to write this book. It is filledwithpleasure,love,andnourishingfoods.

Itisn’tabadthingtoenjoyfood.Mygoalisforyoutofallin lovewith ketogenic foods so that you can nourish yoursoulandyourbody.

I have had the pleasure of writing numerous cookbooks,andIwillneverbeabletopickafavorite;however,Ithinkthis book was the most fun to write. I really enjoyedreminiscing about my favorite foods from my formerunhealthydietandponderinghowtorecreatesuchfavoritesasBombaBurgers andDeath byChocolateCheesecake asketo dishes.What I find extraordinary is that I enjoy thetaste of these recipes even more than the traditional carb-andsugar-filledversions!

As I continue to grow with my cooking, I am findingtechniquesthatarefantasticataddingthatspecial“umami”flavor profile. Umami is a savory flavor that is sometimes

describedasthefifthtaste,alongwithsweet,sour,salty,andbitter. This book is filled with amazing recipes that willmakeyoufeelsatisfiedonyourketogenicjourney.

Ketoisn’tadiettomeormyfamily;it isawayoflife.Weenjoyfeeling thisamazing,soweneverwant toveerawayfrom ketogenic foods. We aren’t tempted by traditionalmashed potatoes or wheat-filled breads. I think the mainreasonweareneverenticed is that I’malwayson thehuntfor new ways to make ketogenic foods even morecomfortinganddelicious.

Food is tradition!

I’mguessingyouandyourfamilyhaveafewtraditionsthatarefood-related.WhenIwasachild,wealwayshadlasagnaon my birthday. I love lasagna, especially BBQ chickenlasagna,andIalwaysmadeitformysiblings’birthdays.MybrothersandsisterandIwouldgatheratourparents’house,andwewouldcelebratewithmylasagnaandthenplayafungameofvolleyballoutside.

Food is memory!

Manyyears ago Iworkedat a restaurant calledHighViewthat specialized in fried fish.Whenever I ride my bicyclepast the lovely Tin Fish restaurant on Lake Calhoun inMinneapolis,Iamimmediatelytransportedbacktomytimeworking atHighView,which also happened to bewhen I

fellinlovewithmynow-husband,Craig.I’mnotahugefanof fried fish,but Iadore that smellbecauseof theamazingtimeinmylifethatitconjures.

Food is love!

Foodisagreatwaytoshowloveandaffection.Ioftengivefood-related gifts for the holidays and friends’ birthdays.Even when I was a poor college student, I would makehomemade food gifts for my friends and family. It wasusually caramel apple pie (not healthified!), unbaked andfrozen,with a label on it explaininghow tobake it so thattherecipientscouldenjoya fresh-bakedpiewhenever theydesired.

I still love to give food gifts, but I choose healthified giftsnow.ThispastyearImadegiftbasketsfilledwithabagofSwerve sweetener, chocolates from ChocoPerfection, andPrimal Kitchen Greek salad dressing, as well as myhomemadetacoseasoning.ThereasonIlovetoincludethistacoseasoningmixisthatitalsohelpseducatepeople.Ihadafamilymembertellmethathehadn’tbeenfeelingwellforquite some time, so he decided to cut out gluten, but ithadn’thelped.Iaskedhimifhehadcutoutsmokedmeats,beef jerky, spice mixes, and a few other products, all ofwhichcontaingluten.Hehadn’t.Oncehestartedfollowingthe rulesonmyavoid-hidden-glutenplan,he finallybegantofeelamazing.

Food is celebratory!

WhenIranmyfirstmarathon,myparentstookmeouttoeatafterward.WhenIgraduatedfromcollege,wecelebratedatafunGermanrestaurantfilledwithtraditionalGermanfoodandaccordionmusic.

We often celebratemajor life eventswith food.Weddings,funerals, and other rites of passage all include food.Thisisn’t a bad thing; food helps bring us together to celebratesomeone’s life, a couple’s commitment to each other, orsomeone’s hard work and achievements. The trick is tolearn to celebratewith foods that your bodywill celebrate,too!

my first food memories

I had a great childhood. I remember going to visit myGrandmaBetty andGrandpa Jerrywayout in the country.Theydidn’thavemuch,butgoing to see themwasalwaysfun.Both ofmy grandparentswere amazingmusicians, sothere was always music.And there were always brownieswithmorefrostingthanbrownie.Youcouldsmellthesweetaromaof chocolatewafting from theirmobilehomebeforethe door even opened.GrandmaBetty alwaysmade a panwithout crushedwalnuts on top because she knew thatmybrother and I didn’t like them with nuts. Grandpa wouldsing “How Much Is That Doggie in theWindow?” whiletheybothplayedguitar,andmybrotherandIwoulddancearoundwithchocolate-coatedfingers.

IhadafewamazingjobsthatcenteredaroundfoodwhenIwasinhighschool.IworkedatthecutestcoffeeshopcalledUncommonGround,whereIlearnedtomakescones(here),pumpkin muffins (here), mochas (here), and Italian sodas(here).Iadoredworkingthere.I lovedthemorningrushofbusinesspeople coming in for coffee and amuffin and thefun musicians who played there in the evenings. I stilldreamofopeningupaketogeniccoffeeshopwhereIwouldservedeliciousandnourishingcomfortfoods,withavarietyofmusiciansplayingtoaccompanythetastyfood.

Myotherjobinhighschoolwasasahostessandwaitressat

High View, the “fancy” steak and seafood restaurant intown.Ithadabeautifulviewofasmallquaint lake. Igrewup eating at this restaurant.When I was little, my parentswould take us there every Friday night. My brother and Iwouldbringour fishingpoles, andwewould fishuntilmymother calledus in to eat.When Iwas sixteen, I started towaitress there. High View was known for surf and turf(here) and on rare occasions would serve lobster (whichinspiredmyButter-PoachedLobsteronhere).Istillmissthehustleandbustleofthebusyrestaurantkitchen.

I couldgoonandonaboutmymemoriesof food,butmypoint is that food is a hugepart of everyday life.Even thesimple smell of fried fish can bring backmemories! I lovecomfort food, and I continue to celebrate holidays bybaking special keto treats with my boys so that they willhave special memories of time in the kitchen with lovedonesjustlikeIdo.

why I wrote a book focused oncomfort foods

In2013,Ihadtheopportunitytospeakonalowcarbcruisehosted by my friend and coauthor Jimmy Moore. (CheckoutourbookTheKetogenicCookbook.)WhileIwasonthecruise,oneoftheketogenicdoctorswhospokeaskedwhyIallow sweet treats even if they are made with stevia orSwerve(anaturalsweetenerlikestevia).Iproudlystoodup,

foundmymost confident voice, and explained that I havetwo young children who are bombarded with images ofcupcakes,candy,juiceboxes,andsugarycereals,allinfakebright colors to capture their attention.So tokeepmykidsfromrebellingandpleadingfor that junk, Ioffer themsafetreats at home. My son Micah even asks if certain foodscontain sugar or gluten andwould cause his belly to hurt,and I say yes.Then he asks ifwe have cupcakes at homethatarehealthy,andIeithersayyesorsuggestthatwebakesometogether.Hegladlychoosesthesafetreat.Hedoesn’thaveceliacdisease,butsugarandgrainsmakehimfeel ill,which often happens to my clients when they consumesugarorstarchaftermonthsofavoidingthem.

I also love to entertain, and that includes serving dessertsthatweallcanenjoy.Ievenlovetothrowpartiesfordolls!MicahhasadollthathenamedLibby,andhelovesherverymuch. He recently told me that Libby’s birthday was inthree days. So we had keto cake and keto ice cream tocelebrate!

there are a few reasons why i love to make ketogeniccomfort foods:

Food marketing to my kids

I’m competing against a multitrillion-dollar food industrythatmarketsproductsfilledwithdyes,chemicals,andsugartochildren.Providingcuteketotreatskeepsmykidshappy.I also teach them how certain foods will make them feel

good,besuper-smart,andrunfast!

We live in a society that celebrates with food.

What’sthefirstthingthatcomestomindwhenIsay…

Thanksgiving:Ithinkofpumpkinpie.

Christmas:IthinkofChristmascookiesandeggnog.

Valentine’sDay:Doyouthinkchocolate?

Birthdays:Doyouthinkofcakeandicecream?

StateFair:Thisannualeventissynonymouswithdeep-friedcheesecurds,corndogs,anddeep-friedTwinkies!

Theyallbringupimagesoffood!

Evenwhenourchildrenlearntogoonthepottyastoddlers,we reward them with food. Micah always asked for kalechips,butstill,foodwashisreward.Ihearallthetimefromparents who are frustrated when their kids’ Little Leagueteam goes out for ice cream after every game.One ofmyclientssentmeapictureofthegiantbagofSkittlesthathertype 1 diabetic second grader was given for scoring 100percentonhermathtest!

Cooking and baking are my therapy.

I love tocreatebeautiful food. Ienjoybeing in thekitchenonarainyday.(Ifit’sniceout,Iprefertobeoutsideonmybicycleorkayak!)I’mnotonetomeditateonamatwithmyeyesclosed. I like to thinkofmycookingandbaking timeasmindfulmeditation.

Somehealthcareclinicsandcounselorsareusingcookingorbaking as a therapy tool for people suffering fromdepression, anxiety, and other mental health problems.Soundscrazy,right?Butcookingsoothesstress,buildsself-esteem, and helps curb negative self-talk by focusing themindonfollowingarecipe.

It has helped me stick to this lifestyle for over adecade!

If itwereup toCraig, Iwouldmakemeatloafcake insteadofmyDeathbyChocolateCheesecake(here)forbirthdays,butIlovedessert.Havingketotreatsathomehelpsmesaynotoasliceofcakeataparty.IfIneverletmyselfhaveatreat like keto ice cream (I always have some on hand), Iwouldn’t be able to say no to sugar-filled treats.AllowingmyselfketoindulgencesensuresthatIneverfeeldeprived.

And with the recipes in this book,you will never feeldeprived, either!Whether your old favorite comfort foodsweresugarydessertsorcarb-ladenbowlsofpasta, I’vegotyoucovered.Enjoy!

Ingredients

Thekeytoanyhealthydietiseatingreal,wholefoods.Whenfollowingaketogenicdiet,you’llwanttoseekoutketo-friendlyingredientsandavoidthosethataren’t.

fats

Onaketodiet,youneedlotsofhealthyfat toburnasfuel.Butas importantas it is toseekouthealthyfats, it’s justascriticaltoavoidunhealthyfats.

healthy fats

Fats with high amounts of saturated fatty acids (SFAs)—suchasMCToil,coconutoil,butter,ghee, tallow,and lard

—are best: they are stable and anti-inflammatory, protectagainst oxidation, and have many other important healthbenefits. Organic and grass-fed or pastured sources arealwaysbest.

Onhere is a list of the best fats and oils to use,with theirSFA and PUFA content (see here for more on PUFAs).Whenyousee“ketofat”mentionedinarecipeinthisbook,knowthat it’s fine touseanyof these fats—justmakesuretotakeintoaccountwhetheryouneeditforahotoracolduse.

Ifyou’renotdairy-sensitive,thefollowingaregreathealthy,keto-friendlydairyfatstoincludeinyourdiet:

•Butter:50%SFA,3.4%PUFA

•Ghee*:48%SFA,4%PUFA

•Heavycream:62%SFA,4%PUFA

•Cheddarcheese:64%SFA,3%PUFA

•Creamcheese:56%SFA,4%PUFA

•Sourcream:58%SFA,4%PUFA

•Crèmefraîche:64%SFA,3%PUFA

*You may be able to tolerate ghee even if you’re dairy-sensitivebecausethemilkproteinshavebeenremoved.

ManyoftherecipesinthisbookalsouseParmesancheese.Icall for either grated or powdered Parmesan. PowderedParmesanissimplyParmesancheesethathasbeengratedtothe point of being light, fluffy, and powdery. FreshpregratedParmesancheeseavailableat supermarketcheesecounters usually has a powdery texture and can be aconvenient option in recipes that call for powderedParmesan. To make powdered Parmesan at home, placegrated Parmesan in a food processor or spice grinder andpulseuntilitisfluffyandpowdery.

MCT OIL

MCT stands for medium-chain triglycerides, which arechains of fatty acids.MCTs are foundnaturally in coconutoil,palmoil,anddairy,andthey’reparticularlyhelpfulonaketo diet because the body uses them quickly and anyMCTsnotimmediatelyutilizedareconvertedtoketones.

MCToilisextractedfromcoconutorpalmoilandcontainshigher,concentratedlevelsofMCTs,soit’sgreatforaddingketonestoyourdiet.WheneverMCToilappearsinarecipe

in this book, it’s always my first choice, but to make therecipes as accessible as possible, I’ve provided alternativeoilchoicesaswell.

***Besuretopurchasesustainablysourcedandprocessedpalm kernel oil. There are ecological concerns associatedwithsomepalmoils.

*Extra-virginoliveoilisgreatforcoldapplications,suchassalad dressings, but should not be used for cooking; heatcausestheoiltooxidize,whichisharmfultoyourhealth.

**MCT oil can be found atmost health food stores, but ifyou have trouble finding it, you can use avocado oil,macadamianutoil,orextra-virginoliveoilinstead,keepinginmindthatavocadooil is themostneutral-flavoredof thethree.

bad fats

Two kinds of fats should be avoided on a ketogenic diet:transfatsandpolyunsaturatedfattyacids(PUFAs).

Trans fats are themost inflammatory fats; in fact, they areamong the worst substances for our health that we canconsume.Many studies have shown that eating foods thatcontain trans fats increases the risk of heart disease andcancer.

Hereisalistoftransfatstoavoidatallcosts:

•Hydrogenatedorpartiallyhydrogenatedoils(checkingredientlabelsforthesesneakyfats)

•Margarine

•Vegetableshortening

PUFAs should also be limited, as they are prone tooxidation.Manycookingoilsarehigh inPUFAs.Here isalistofthemostcommonones:

PURCHASING KETO-FRIENDLY INGREDIENTS

You can purchase keto-friendly pantry products on mywebsite ,MariaMindBodyHealth.com/store. They’re alsoavailableinmostgrocerystores.

Tosavemoney,Irecommendbuyingingredientsinbulk—includingperishableslikemeatandfreshveggies.Theycanbefrozen(achestfreezerisagreatinvestment)andthawedlater.

Remember, choosing top-quality organic foods is alwaysbest.

proteins

It’s always best to choose humanely raised, grass-fed orpasturedmeatandeggsandwild-caught seafood.Notonlydo they offer more nutrients, but they also haven’t beenexposed to added hormones, antibiotics, or other potentialtoxins.

For help choosing sustainably sourced seafood, check outthe Monterey Bay Aquarium Seafood Watch app andwebsite,seafoodwatch.org.

BEEF

BUFFALO

GOAT

LAMB

PORK

WILDMEATS

•Bear

•Boar

•Elk

•Rabbit

•Venison

POULTRY

•Chicken

•Duck

•Gamehen

•Goose

•Ostrich

•Partridge

•Pheasant

•Quail

•Squab

•Turkey

EGGS

•Chickeneggs

•Duckeggs

•Gooseeggs

•Ostricheggs

•Quaileggs

FISH

•Ahi/mahimahi

•Catfish

•Halibut

•Herring

•Mackerel

•Salmon

•Sardines

•Snapper

•Swordfish

•Trout

•Tuna

•Walleye

•Whitefish(cod,bluegill)

SEAFOOD/SHELLFISH

•Clams

•Crab

•Langostino

•Lobster

•Mussels

•Oysters

•Prawns

•Scallops

•Shrimp

•Snails

FINDING THE BEST-QUALITY EGGS

Eggsareanamazinglynutritiousfood,especiallytheyolks,which are full of choline, healthy fats, and a tonof flavor.And high-quality eggs—those from healthy, happy,humanely raised hens—are even more nourishing andtastier.Sowhicheggsarethebestquality?

BrownorWhiteEggs: There’sabsolutelynodifference inquality between brown andwhite eggs; the only thing thatdetermines the colorof an egg is thebreedof thehen.Donotchooseeggsbasedoncolor.

EggGrades:EggscanbegradeAA,A,orB.Thereislittleto no difference in the taste, though, and no difference innutritionalvalue.GradeAAeggshave the thickest, firmestwhitesandhigh,roundyolks.Thisgradeofeggisvirtuallyfreeofdefectsand isbest for frying,poaching,ormethodswherepresentationisimportant.GradeAeggsarethesamequality as grade AA, but the whites are categorized as“reasonably” firm. Most grade B eggs are sold torestaurants, bakeries, and other food institutions and are

usedtomakeliquid,frozen,anddriedeggproducts.

Vegetarian-Fed:Theonlythingthislabelmeansisthatthehens are fed a diet based on corn (which is usuallygenetically modified).To ensure that the hens consume astrictlyvegetariandiet,theyarekeptincages.Butchickensare natural omnivores: they evolved to eat insects,worms,andgrubsaswell asgrass andgrains.Theyweren’tmeanttobevegetarians!

CertifiedOrganic:This labelmeans that the hens are notkeptincagesbutinbarns.Theyarerequiredtohaveaccessto the sun, but that doesn’t necessarily mean they can gooutside; there may be a small window in the barn forsunlight.Thehensarefedanorganic,vegetariandietthatisfree from antibiotics and pesticides.This label is regulatedwithinspections.

Free-RangeorCage-Free:Thissoundslikeagoodchoice,right?Well,allthislabelreallymeansisthatthehensarenotcaged. However, there is no requirement to let the hensoutside, therearenomandatory inspections to regulate thisclaim,andtherearenoguidelinesforwhatthebirdsarefed.

Omega-3Enriched:Thislabelindicatesthatthehens’feedhas extra omega-3 fatty acids added to it in the form offlaxseed.Buteggsalreadyareagoodsourceofomega-3s,sothere’snoneedtoseekouteggsbearingthislabel.

Sincemostofthetermsusedonegglabelsdon’treallyhelpus figure out which eggs are healthiest, here are some

guidelinestofollowwheneggshopping:

1.Beconsciousofantibioticandhormoneuse.WhiletheUSDAprohibitstheuseofhormonesforeggproductionandtheuseoftherapeuticantibioticsisillegalunlessthehensareill,theserulesaren’talwaysenforced.Theonlywaytoensurethatthehenswerenotgivenantibioticsistopurchaseorganiceggs.

2.Toguaranteethatyougettrulyfree-rangeeggs,purchaseeggsfrompasturedhens.Pasturedhensareabletoeattheirnaturaldietofgreens,seeds,worms,andbugs,andstudiesshowthattheireggsmaycontainmoreomega-3fattyacids,vitamins,andminerals.

3.Smallereggstendtohavethickershellsthanlargereggsandthereforearelesslikelytobecomecontaminatedbybacteria.

4.Becautiousofunregulatedlabels.Termslike“natural”and“cage-free”arefrequentlyused,buttheseclaimsmaynotnecessarilybevalid.ClaimsoneggpackagingwiththeUSDAshieldhavebeenverifiedbytheUnitedStatesDepartmentofAgriculture,solookfortheshieldwhenpurchasingeggsfromastore.

nuts and seeds

Most nuts and seeds are fine on a keto diet, but they cantakesomepeoplewithmetabolicsyndromeoutofketosis.Ifyouare extremelymetabolicallydamagedandyourgoal isto lose weight, I highly recommend that you consumeketogenic dishes that use nuts, seeds, or nut flour inmoderation, not every day. There are so many recipes tochoose from in this book that you should never feeldeprived!Nuts are also constipating, so if you suffer fromlackofstoolelimination,Isuggest thatyoulimitorcutoutnuts,aswellasdairy.

•Almonds

•Brazilnuts

•Hazelnuts

•Macadamianuts

•Pecans

•Pumpkinseeds

•Sesameseeds

•Sunflowerseeds

•Walnuts

Cashews, chestnuts, and pistachios have too many

carbohydratesandthereforearenotallowedonaketogenicdiet.

veggies

Fresh vegetables are packed with nutrients and are animportantpartofaketogenicdiet,buttomakesureyoustayin ketosis, it’s important to choose nonstarchy vegetables,which are lower in carbs than starchy vegetables. Thefollowing are someof the nonstarchyvegetables that I usemost:

•Arugula

•Asparagus

•Bokchoy

•Broccoli

•Cabbage

•Cauliflower

•Celery

•Collardgreens

•Endive

•Garlic

•Kale

•Kelp

•Lettuces:redleaf,Boston,romaine,radicchio

•Mushrooms

•Onions:green,yellow,white,red

•Peppers:bellpeppers,jalapeños,chiles

•Seaweed

•Swisschard

•Watercress

herbs and spices

Spicesandfreshherbsarethemostnutritiousplantsyoucanconsume. For example, everyone thinks spinach is anamazinglynutritiousfood,butfreshoreganohaseighttimesthe amount of antioxidants! Sure, we don’t eat a cup of

oregano, but it goes to show that a little bit of an herbprovidesahugebenefit.Herearesomeofmyfavoriteherbsandspices:

•Anise

•Annatto

•Basil

•Bayleaf

•Blackpepper

•Caraway

•Cardamom

•Cayennepepper

•Celeryseed

•Chervil

•Chilipepper

•Chives

•Cilantro

•Cinnamon

•Cloves

•Coriander

•Cumin

•Curry

•Dill

•Fenugreek

•Galangal

•Garlic

•Ginger

•Lemongrass

•Licorice

•Mace

•Marjoram

•Mint

•Mustardseeds

•Oregano

•Paprika

•Parsley

•Peppermint

•Rosemary

•Saffron

•Sage

•Spearmint

•Staranise

•Tarragon

•Thyme

•Turmeric

•Vanillabeans

fruit

Wetendtothinkoffruitasahealthfood,butinreality,mostfruitsare fullofcarbsandsugar. In fact, studiesprove thatthe produce we consume today is lower in nutrients andmuch higher in sugar than it was in Paleolithic times. Ingeneral,high-sugarfruitslikebananas,grapes,andmangoesshouldbeavoidedonaketogenicdiet.

But that doesn’tmean you have to avoidall fruits! I oncemade a keto fruit salad filled with cucumbers, olives,eggplant,andcapers,allcoveredinaGreekvinaigrette.Soyes,fruitsarecertainlyallowed;justseekout thosethatarelowinsugar.

•Avocados

•Cucumbers

•Eggplants

•Lemons

•Limes

•Olives

•Seasonalwildberries(inmoderation)

•Tomatoes

beverages

It probably goeswithout saying that sodas and fruit juicesshouldbeavoided—they’refullofsugarthatwillraiseyourbloodglucoseandkickyououtofketosis.Butthatdoesn’tmean you’re limited to drinking just water!The followingareallliquidsthatyoucanconsumeonaketogenicdiet.

•Unsweetenedalmondmilk

•Unsweetenedcashewmilk

•Unsweetenedcoconutmilk

•Unsweetenedhempmilk

•Decafcoffee(makesureitisnotchlorinated)

•DecafcaffèAmericano(espressowithwater)

•Decafgreentea

•Mineralwater

•Water(reverseosmosisisbest)

the pantry

Inadditiontothewholefoodsdiscussedabove,somepantryitemsareessentialformakingtherecipesinthisbook.

baking products

Seehereforrecommendedsweeteners.

•Bakingpowder

•Bakingsoda

•Blanchedalmondflour

•Coconutflour

•Eggwhite protein powder (check carbs and addedingredients—IrecommendJayRobbbrand)

• Extracts and essential oils, including pure vanillaextract,forflavoring

•Guargum

•Pecanmeal

•Macapowder

•Unsweetenedbakingchocolate

•Unsweetenedcocoapowder

sauces and flavor enhancers

•Coconutaminos

•Coconutvinegar

•Fishsauce

EGG REPLACER

Theonlyketoeggreplacer that I recommendisunflavored

gelatin.Chia and flax seeds are not recommendedbecauseoftheirestrogenicpropertiesaswellastheirhightotalcarbcount.

pantry foods

It is always better to buy fresh, but here are some keto-friendly foods that are also great jarred, canned, orprepackaged:

•Bananapeppers

•Boxedbeefandchickenbroth

•Cannedfull-fatcoconutmilk

•Cannedsalmon

•Cannedtuna

•Capers

•EPIC bars (made from grass-fedmeat—but checkforaddedsugars)

•Fermentedpickles*

•Fermentedsauerkraut*

•Marinarasauce(checkforunhealthyoilsandaddedsugar)**

•Mikey’sEnglishMuffins

•Noriwraps

•Olives(choosejarsovercans)

•Organicdriedspices

•Paleomayo

•Pickledeggs

•Pickledherring

• Pizza sauce (check for unhealthy oils and addedsugar)**

•PureWraps

•Roastedbellpeppers

•Sardines

•Tomatopaste**

•Tomatosauce**

*Notonlyisfermentingagreatwaytopreservefood,butitalso creates beneficial gut bacteria and helpful digestiveenzymes. Fermented sauerkraut is particularly rich in Bvitamins.

**Whenitcomestotomatoproducts,optforjarred(thebestchoice) or BPA-free canned products. The linings of cansoftencontainBPA,achemicalthat’sassociatedwithseveralhealthproblemsandmayaffectchildren’sdevelopment,andtomatoes’highaciditycancausemoreBPAtoleachintothefood.

natural sweeteners

In my recipes, I always use natural sweeteners. Just assugarcane and honey are found in nature, so are erythritolandthesteviaherb.

However, I prefer not to use sweeteners such as honey,maplesyrup,andagaveinmyrecipesbecause,eventhough

they’re natural, they raise blood sugar, which not onlycausesinflammationbutwillalsotakeyououtofketosis.

Fructose is particularly problematic. More than glucose, itpromotesachemicalreactioncalledglycation,whichresultsin advanced glycation end products (AGEs).AGEs form asort of crust around cells that has been linked to a widerangeofdiseases,fromdiabetesandheartdiseasetoasthma,polycysticovarysyndrome,andAlzheimer’s.Fructosealsocontributes to nonalcoholic fatty liver disease. For thesereasons, I avoid sweeteners that are high in fructose: tablesugar,high-fructosecornsyrup,honey,agave,andfruit.

The following is a list of the natural sweeteners that Irecommend,allofwhichhavelittleeffectonbloodsugar.

•Erythritol:Asugaralcoholthatisfoundnaturallyinsomefruits and fermented foods.Erythritol is generally availablein granulated form, though sometimes you can find itpowdered. If you purchase a granulated product, such asSukrin or Wholesome! All-Natural Zero, I recommendgrindingittoapowderbeforeuse.

• Swerve and other blended sweeteners: These productscombine two zero-calorie natural sweeteners, usuallyerythritol(seeabove)andoligosaccharides,whicharefoundinmanyplants.Theydonotaffectbloodsugarandmeasurecupforcupjustliketablesugar.IusethepowderedformofSwerve (the one labeled “confectioners”) because itdissolves particularly well. Other blends I recommend arePyure (erythritol and stevia), Norbu (erythritol and monk

fruit),Natvia (erythritolandstevia),Lakanto (erythritolandmonkfruit),andZsweet(erythritolandstevia).

•Stevia:Availableasapowderoraliquid.Becausesteviaisso concentrated, many companies add bulking agents likemaltodextrintothepowderedformsothatit’seasiertobakewith.Stayawayfromthoseproducts.Lookforproductsthatcontain just steviaor steviacombinedwithanothernatural,keto-friendlysweetener.

• Stevia glycerite: A thick liquid form of stevia that issimilar in consistency to honey. Do not confuse it withliquid stevia, which is much more concentrated. Steviaglycerite is about twice as sweet as sugar, making it a bitless sweet than liquid or powdered stevia. I prefer steviaglyceritebecause,unlikepowderedand liquidstevia, ithasno bitter aftertaste. Stevia glycerite is great for cookingbecause it maintains its flavor when heated. However, itdoesn’t caramelize or create bulk, so most baking recipescallforcombiningitwithanothersweetener.

•Monkfruit:Alsoknownaslohankuo,monkfruitcomesin pure liquid and powdered forms. Since it is 300 timessweeter than sugar, the powdered form is typically bulkedupwith another sweetener so that itmeasures cup for cuplike sugar. Check the ingredients for things likemaltodextrin, and buy brands that add only keto-friendlysweeteners,suchaserythritol.

•Xylitol:Anaturallyoccurringlow-caloriesweetenerfoundin fruits and vegetables. It has a minimal effect on blood

sugar and insulin. Xylitol has been known to kick somepeople out of ketosis, so if you’re using it in baking orcooking,monitor your ketones closely and stop using it ifyoufindthatyou’renolongerinketosis.

•Yacónsyrup:Athicksyrupthatispressedfromtheyacónroot and tastes a bit like molasses. I use yacón syrupsparingly—a tablespoon here and there to improve thetexture and flavor of my sauces—both because it is veryexpensiveandbecauseithassomefructoseinit.

using sweeteners in the recipes in this book

If you’re trying keto for the first time, the recipes in thisbookshouldhavejusttherightamountofsweetness.Butasyou continuewith a ketogenic lifestyle, youmay find thatfoodnaturallybeginstotastesweeter,andyoumaywanttoreducetheamountofsweetenerusedintherecipes.

Wheneverareciperequiresapowderedsweetener,mygo-tochoice is the powdered (confectioners) form of Swervebecause it gives a smoother finished product and betteroverall results. That said, you can always pulverize agranularformoferythritol,suchasWholesome!All-NaturalZero, in a blender or coffee grinder to get a powderedtexture.

Ifarecipecallsforaspecificsweetenerortypeofsweetener(such as powdered or liquid), do not substitute any othersweeteners;theserecipesrelyontheseparticularsweeteners.For example, in recipes where the sweetener has to melt,

someproductswon’twork—soit’simportanttouseexactlywhat’scalledfor.

If a sweetener in an ingredient list is followed by “orequivalent,” such as “¼ cup Swerve confectioners’-stylesweetener or equivalent amount of liquid or powderedsweetener,”youarefreetouseanyketo-friendlysweetener,liquid or powdered. For example, you could use liquidstevia,steviaglycerite,monkfruit,Zsweet,orxylitol.

Ifyouprefer touseaketo-friendlysweetenerother thanSwerve,herearetheconversions:

advanced tip: blending sweeteners for the tastiestketo treats

Fornewcomerstotheketolifestyle,ItrytokeepmyrecipesassimpleaspossibleandtolimitthenumberofingredientsIuse. For example, in recipes that are sweetened, I usuallyjustcallforSwerveoranequivalent.Butthetruthis,you’llget better results if you use a blend of different naturalsweeteners.

For example, if a recipe calls for 1 cup of confectioners’-styleSwerve,Iuse:

½cupconfectioners’-styleSwerve

1teaspoonsteviaglycerite

10to15dropsliquidmonkfruit

Adding a pinch of salt will also increase the sweetnessbecausesaltisaflavorenhancer.

So if you think that desserts made with Swerve have toomuch of an aftertaste or a cooling effect on yourmouth, Ihighly recommend that you try making baked goods andketoicecreamwiththiscombinationofsweeteners.

The less Swerve/erythritol you use in keto ice cream, theless hard your ice creamwill freeze. Sometimes the divinetasteofnaturalorganicheavycreamisenough,andallyouneedtoaddisateaspoonofsteviaglycerite.Thenyouricecream won’t harden like a rock. Slowly add the naturalsweetener to the icecreamandadjust the sweetnessbeforechurningormakingicepopsorpushpops.

substitutions for high-carb foods

Manyeverydayfoodsarehighinsugarandcarbs,whichiswhyI’vefoundhealthiersubstitutionstouseinmyrecipes.Iwasthatgirlwhocouldneverstopat½cupofpastaoronechip, so I loved putting together this information—all thefoodsineachphotohavethesameamountofcarbs,sotheymake it shockingly clear just how much healthier thesereplacementsare.AsCraigandIpreppedtheingredientstophotograph,Craighad tokeepmakingmoreandmoreandmorezucchininoodlesjusttoequalthecarbsinameasly½cupofwhole-wheatpasta!

½ cupwhole-wheat pasta = noodles from3 stalks broccoliOR5cupszucchininoodles(here)OR5cupscabbagepasta

¾ cup diced sweet potato = 1 cup diced white potato = 4cupsmashedcauliflower

⅔cupwhiterice=½cupquinoa=4cupsCauliflowerRice(here)

½ cup refried beans = 1½ cups of my healthified refried“beans” made with eggplant or zucchini (visit my site,MariaMindBodyHealth.com,fortherecipe)

avoiding foods that contain gluten

As you’re probably well aware, a ketogenic diet typicallyomits gluten. But youmay not realize that gluten lurks inmanyunexpectedplaces!

Once when we were visiting family, someone asked if Iwanted a Bloody Mary, explaining that the mix she hadboughtwas gluten-free. I don’t drink alcohol, so I passed,but the offer promptedmy brother to ask ifBloodyMarystypically contain gluten. Yep, many mixes includeWorcestershiresauce(orthebartenderwilladdafewdropstothemix),andWorcestershiresaucecontainsgluten.

During that same visit, my aunt made stuffed mushroomsand claimed that theywere gluten-free because she hadn’tadded any crackers or breadcrumbs, butwhen I asked herfor her recipe, she said that she adds a few dashes ofWorcestershire sauce. This hidden gluten can be quiteproblematicforpeoplewithseriousallergies!SoIputa listtogether for you,whether youwant to get rid of all glutenfromyourdietoryouhaveaguestcomingfordinnerwhosuffersfromaglutenallergy.

Foods You Wouldn’t Expect to Contain Gluten, butSometimesDo

•Beveragemixes

•Bologna

•Candy(evensugar-freecandy)

•Chewinggum

•Coldcuts

•Commerciallypreparedbroth

•Commerciallypreparedsoup

•Custard

•Enchiladasauce

•Gravy

•Hotdogs

•Icecream(evenlow-carbicecream)

•Nondairycreamer

•Pudding(evensugar-freepudding)

•Rootbeer(evensugar-freerootbeer)

•Saladdressings

•Soysauce

•Tacoseasoning

• Vegetables with commercially prepared sauces,suchasAlfredo

IngredientsThatOftenContainHiddenGluten

•Barley

•Barleygrass

•Binders

•Somebluecheese

•Bouillon

•Bran

•Brewer’syeast

•Bulgur

•Chilton

•Couscous

•Durum

•Emulsifiers

•“Fillers”

•Hydrolyzedplantprotein

•Hydrolyzedvegetableprotein

•Kamut

•Kasha

•Malt

•Maltflavoring

•Maltvinegar

•Matzo

•Modifiedfoodstarch

•Monosodiumglutamate(MSG)

•“Natural”flavor

•Rye

•Seitan

•Semolina

•Soysauce

•Spelt

•Somespicemixes

•Stabilizer

•Suet

•Teriyakisauce

•Texturedvegetableprotein(TVP)

•Wheatgrass

•Wheatprotein

Tools

Forthemostpart,therecipesinthisbookrequiretoolsthatarepartofabasickitchensetup:standardpots,pans,bakingsheets,andsoon.However,someoftherecipes,

particularlythedesserts,relyonspecializedtools,andtherearesometoolsthatwillsimplymakeyourlifeinthekitchen

easier.

Spiral slicer

For:vegetablenoodles,especiallyzucchininoodles

Aspiralslicermakesiteasytocutvegetablesintonoodles—see,forinstance,therecipeforZoodlesonhere.

I’moftenaskedwhatmyfavoritespiralsliceris.Itdependsonthe thicknessof thenoodle.Fora thickernoodle, I lovetheVeggetti ProTable-TopSpiralizer. If you prefer a thin,angel hair–like noodle, I recommend the Joyce ChenSaladaccoSpiralSlicer.

8-inch crepe pan or nonstick skillet

For:crepes,omelets,andwraps

Doessuchathingasahealthynonstickpanexist?Nonstickcookwarecanbeveryhandywhencookingcrepes,omelets,orwraps,butmostnonstickpansarecoatedwithTeflonandotherchemicalsthatwewanttoavoid.Instead,youcanuseawell-seasonedcast-ironpanorastainless-steelpancoatedwithlotsofketo-friendlyoil.

I’vealsofoundthattheglazedceramicpansfromCeramcorhave a great nonstick surfacewithout any chemicals.Theycanbecleanedasyouwouldanyotherpan—thesurfaceisvery hard to scratch. They are super-durable and heavy-duty. However, there is a little learning curve with thesepans.Becausetheyareceramic,theytakelongertoheatup.Foromelets, I turnmyburneron lowfor2or3minutes towarmthepan,thenIaddmycookingfat;Iturnofftheheatwhen I flip the omelet (ceramic pans, like cast-iron pans,holdheatlonger).Theomeletslidesrightout!

High-speed blender

For: pureeing and making shakes, salad dressings, dips,andicecream

Ahigh-speedblenderisperfectforprocessingliquids.High-powered blenders, such as those from Blendtec andVitamix, have better performance, durability, and speed—butthey’realsomoreexpensivethanregularblenders.

Ice cream maker

For:makingicecreamandsorbet

Icecreamtreatsaremyfavorite!Youwillalwaysfindketoicecreamandotherfrozentreats inmyfreezer.IadoremyCuisinartICE-211.5QuartFrozenYogurt/IceCreamMaker.About ten years ago, I gotmy first ice creammaker fromCuisinart,andwhenitbrokeduetooveruse,theysentmeanewmotorforfree!

Immersion (stick) blender

For:pureeingandblending

Ican’tbelieveIwentsolongwithoutanimmersionblender!I’m not a gadget person like my husband is—I likesimplicityandI’mnota fanofclutter—sowhenCraig firstasked if I wanted an immersion blender (also known as astickblender),Ipolitelysaid,“Nothankyou.”ButIhavetotell you, when I started to use one, I was immediatelyhooked! It is so easy touse, and I can’t believe thepowerbehind this little tool. I love to use it for making pureedsoups, shakes, and homemade mayo, sauces, and saladdressings.

Waffle maker

For:makingwaffles

I love to keep grain-free waffles in the freezer for easybreakfasts.My advice is to spend the money on a qualitywaffle maker. I adore my Waring Pro WMK600 DoubleBelgianWaffleMaker.

Slow cooker (6-quart)

For:slowcookingoverlowheatoverseveralhours

Ifyoudon’thavealotoftimeforhands-oncooking,aslowcookerisagreattoolthatcansaveyoutimeandeffort.Youcanprep the ingredients the night before, turn it on beforeyou leave for work in the morning, and come home to awonderful home-cooked meal.A 4-quart slow cooker canbehandyforsmallerquantities.

Double boiler

For:makingandreheatingsauces

A double boiler is a great tool for making sure you don’toverheatsaucesandcausethemtoseparateorburn.IoftenreheatmyEasyBasilHollandaise(here) inadoubleboiler.But ifyoudon’thaveadoubleboiler, youcanuseaheat-safebowl set over apotof simmeringwater. I even reheatmyhollandaisethiswaywhenwegocamping.

Whipped cream canister

For:makingsweetenedwhippedcream

Thisisdefinitelyafrivolousgadget,butalsooneofthemostfun to use! I keep mine filled with heavy creampresweetened with a keto sweetener (seehere for thesuggested ratio) so I always have whipped cream at theready.ThebrandIuseisiSi.

How to Use the Recipes in ThisBook

Inadditionto175deliciousketocomfortfoodrecipes,thisbookhassomehandyfeaturestohelpyoualongyour

ketojourney.

icons

I’ve marked the recipes with a number of icons, asapplicable.

First, thereare iconshighlightingthoserecipesthatarefreeofdairy,nuts,and/oreggs,whichareproblematicforsomepeople:

If a recipe isn’t free of a particular allergen but there’s asubstitutiontomaketherecipefreeofthatallergen,youwillseethewordOPTIONbelowtheicon,likethis:

keto meters and nutritional information

Keto meters indicate where each recipe ranks on the keto“scale”: low,medium, or high.Note that in a few cases, adish’s ranking can vary based on whether you include anoptional ingredient or component, such as a keto saladdressing.

Ihavealsoincludednutritionalinformationforeachrecipe,listing the total calories along with the fat, protein,carbohydrate, and fiber counts in grams. You’ll find thisinformation helpful as you fine-tune your personal ketotargetsforthesemacronutrients.

If you’re wondering whether the recipes in this book arerecipesthatyoucanenjoyeverydayonyourketogenicdiet,theanswerisyes,mostofthemare.Thereareafewdishes,such as Brussels Sprouts with Soft-Boiled Eggs andAvocado(here),thatIwouldeatonlyonspecialoccasions.

Theketometerscanhelpyoudecidewhenandhowoftentomake certain recipes; dishesmarked asHigh are everydaycomfort foods to enjoy anytime, while dishes marked asLow should be reserved for holidays and other specialoccasions.Those recipesmarked asMedium are generallyforweekendsoroverfeedingdays.

Somerecipes,suchasMashedFauxtatoes(here),arehigherincarbohydrates.Thisdishisstillagreatketogeniccomfortfood,andit’smuchlowerincarbsthanmashedpotatoes,soIfeltitwasagreatfitforthisbook.Plus,manyofmyclientscan havemore carbs than others. I see verymetabolicallydamaged clients in my practice, and in their case I limitcarbohydrates to less than 20 to 30 grams a day. But I’vealsoworkedwithathleteswhocaneatcloserto50gramsofcarbs a day and remain in ketosis.This is where you andyour testing come into play. Depending on your goals—remember, ketosis isn’t just about weight loss—you candeterminewhichrecipes to incorporate intoyourmenusbyusingtheketometerat thetopofeachrecipe.Formoreontesting, overfeeding, and other keto strategies, see mypreviousbook,The30-DayKetogenicCleanse.

Breakfast

IfIopenedadiner,Iwouldcallit“ThymeforBreak-Fast.”The reason I adore that name for a diner is that I loveherbs, especially thyme. Herbs are one of the mostwonderfully nutrient-filled foods and enhance flavor morethananything!

Ialso love theplayonBreak-Fast.Breakfast isn’t themostimportant meal of the day…“breaking your fast” is! Andbreakfastfoodsaremyfavoritefoods!

BrownedButterMochaLatte

Lovers’Omelet

QuicheLorraineDutchBaby

GarlickyCheddarBiscuitsandGravy

CreamyStuffedBlintzes

Flappers

ButteryScones

CinnamonRollBreadPudding

CreamCheesePumpkinMuffins

GrandmaSuzie’sKringle

SourCreamCoffeeCakewithBrownedButterGlaze

TiramisuMuffins

AmazingBreakfastSausageBake

MonteCristoCrepes

ChickenandWaffleswithHollandaise

GlazedChocolateDonuts

ChocolateDonutBreadPudding

RedVelvetPancakeswithCreamCheeseSyrup

SnickerdoodleBreakfastPotsdeCrème

BBQPulledPorkHashwithEggs

MapleBaconWaffleBreakfastSundaes

CroqueMadameWaffles

SweetBreakfastBiscuitswithChocolateorCaramelMochaGravy

CrabCakeEggsBenedict

Browned Butter Mocha Latte

prep time: 3 minutes (not including time to brew coffee or whipcream) cook time: 10 minutes yield: 1 servingWhen I was in high school, I worked at the cutestcoffee shop called Uncommon Ground. I loved thatjob. I often dream about opening my own little coffeeshop someday. If I did, this latte would for sure be onmy menu!2 tablespoons unsalted butter (or butter-flavoredcoconut oil if dairy-free)1¼ cups unsweetened cashew milk (or hemp milk ifnut-free)2 tablespoons unsweetened cocoa powder, plus extrafor garnish (optional)2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here)3 tablespoons hot brewed decaf espresso or otherstrong brewed decaf coffeeWhipped cream, for garnish (optional)

special equipment (optional)

Immersion blender

1.Placethebutterinasaucepanoverhighheat,stirring,untilthebutterfrothsandbrownflecksbegintoappear,about5minutes;thisisbrownedbutter.Ifusingbutter-flavoredcoconutoil,heattheoiljustuntilmelted.

2.Reducetheheattomediumandslowlywhiskinthecashewmilk;itwillsizzleasyouaddittothebrownedbutter.Heatuntilwarmedthrough.(AtUncommonGround,weheatedittobetween145°Fand165°F.)Stirinthecocoapowderandsweetener.Ifdesired,insertanimmersionblenderandblenduntilthemixtureresemblesafrothylatte,about1minute.

3.Pourtheespressointoalargemug.Addthehotmilkmixtureandstirwell.Serveimmediately,garnishedwithwhippedcreamandasprinkleofunsweetenedcocoapowder,ifdesired.

Lovers’ Omelet

prep time: 15 minutes cook time: 15 minutes yield: 2 servingsThis omelet is no joke: it is so large that it is meant tofeed two people!1 tablespoon plus 1 teaspoon ghee or unsalted butter,divided¼ cup diced onions¼ cup sliced mushrooms2 tablespoons diced green or red bell peppers¼ cup ground pork or beef¼ teaspoon fine sea salt, divided4 large eggs, beaten¼ cup diced Canadian bacon¼ cup shredded sharp cheddar cheese, plus extra forgarnishSliced green onions, for garnish¼ cup salsa, for serving¼ cup sour cream, for serving

1.Melt1tablespoonofthegheeinasaucepanovermedium-lowheat.Addtheonions,mushrooms,andbellpeppersandcook,stirring,untiltheonionsandpeppersaresoftandthemushroomsaregolden.Addthegroundmeatandsautéuntilcookedthrough,about3minutes.Seasonwith⅛teaspoonofthesalt.

2.Inamixingbowl,combinetheeggs,Canadianbacon,2tablespoonsofwater,andremaining⅛teaspoonofsaltandstirwell.Setaside.

3.Heata12-inchskilletovermedium-lowheat.Addtheremainingteaspoonofgheeandswirltocoatthepan.Pourintheeggmixture.Coverandcookuntiltheeggsarealmostset.Removethelidandsprinkleinthecheesetocovertheentireomelet.Placethevegetablefillingontopofthecheese.

4.Foldtheomeletinhalfandplaceonaservingplatter.Sprinklewithadditionalcheeseandgreenonions.Servewiththesalsaandsourcream.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinasautépanovermediumheatforaminuteortwo,untilwarmedthrough.

Quiche Lorraine Dutch Baby

prep time: 5 minutes cook time: 25 minutes yield: 2 servings2 strips bacon, diced3 large eggs¾ cup unsweetened cashew milk or almond milk (orhemp milk if nut-free)¼ cup unflavored egg white protein powder (or otherprotein powder, such as beef)1 teaspoon baking powder1 teaspoon fine sea salt2 teaspoons diced fresh chives½ cup sharp cheddar cheese (or nutritional yeast ifdairy-free), divided

1.Preheattheovento425°F.

2.Placethedicedbaconinamedium-sizedcast-ironskilletorotheroven-safeskillet.Setthepanovermediumheatandcookuntilthebaconiscrisp,about5minutes.Leavethebacondrippingsandhalfofthebaconinthepan;removetheotherhalfofthebaconandsetaside.

3.Inablender,combinetheeggs,cashewmilk,proteinpowder,bakingpowder,andsalt.Blendfor

about1minute,untilfoamy.Addthechivesand¼cupofthecheese.Pourthemixtureintothehotskilletoverthebacon.

4.Transfertheskillettotheovenandbakefor10minutes.Removefromtheovenandtopwithmorecheese.

5.Bakeforanother10minutesoruntiltheDutchbabycrustispuffedandgoldenbrown.Cutintowedges,garnishwiththereservedbacon,andenjoy!

6.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Garlicky Cheddar Biscuits andGravy

prep time: 15 minutes cook time: 15 minutes yield: 8 servings

biscuits

3 large egg whites2 cloves garlic, minced1 cup blanched almond flour, plus extra if needed1 teaspoon baking powder¼ teaspoon fine sea salt2 tablespoons very cold unsalted butter (or lard ifdairy-free), cut into ¼-inch dice½ cup sharp cheddar cheese cut into ¼-inch dice(omit for dairy-free)

gravy

10 ounces bulk pork sausage, crumbled¼ cup minced onions2 cloves garlic, minced1 (8-ounce) package cream cheese (Kite Hill brandcream cheese style spread if dairy-free), softened1 cup beef or chicken bone broth, homemade (here) orstore-bought

Fine sea salt and ground black pepper

1.Tomakethebiscuits,preheattheovento400°F.Greaseabakingsheetor8wellsofastandard-size12-wellmuffinpanwithcoconutoilspray.

2.Inamedium-sizedbowl,whiptheeggwhitesuntilverystiff,thengentlymixinthegarlic.Setaside.

3.Inaseparatemedium-sizedbowl,stirtogetherthealmondflour,bakingpowder,andsaltuntilwellcombined.Cutinthecolddicedbutteruntilthebutterpiecesarepea-sizedorsmaller.Gentlyfoldthedrymixtureintotheeggwhites.Foldinthecheese.Ifthedoughistoowettoformintomounds,addafewtablespoonsofalmondflouruntilthedoughholdstogetherwell.

4.Usingalargespoon,dollopthedoughontothegreasedbakingsheet(orintothegreasedmuffincups),making8biscuitstotal.Bakefor11to15minutes,untilgoldenbrown.

5.Meanwhile,makethegravy:Placethesausage,onions,andgarlicinlargeskilletovermediumheat.Cookfor5to6minutes,stirringfrequently,untilthesausageisbrowned.Graduallyaddthecreamcheeseandbroth;cook,stirringconstantly,untilthemixturecomestoagentlesimmer,thickens,andbecomessmooth.Reducetheheattomedium-lowandsimmerfor2minutestothickenthegravyfurther,stirring

constantly.Seasontotastewithsaltandpepper.

6.Toserve,splitthebiscuitsinhalf.Place2halvesonaplate,thentopwithabout⅓cupofthesausagegravy.Repeatwiththerestofthebiscuitsandgravy.

7.Storeextrasinseparateairtightcontainersintherefrigeratorforupto3days.Reheatthebiscuitsonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.Reheatthegravyinasaucepanovermedium-lowheatuntilwarmed,stirringconstantly.Ifthegravyhasbecometoothick,addalittlewaterwhenreheatingit.

tip:Whenmakingthesebiscuits,it’sveryimportantthatthebutterbeverycold;ifit’snot,thebiscuitswon’tturnout.

Creamy Stuffed Blintzes

prep time: 5 minutes (not including time to hard-boil eggs or makechocolate sauce) cook time: 18 minutes yield: 6 blintzes (3 perserving)

batter

2 large eggs2 hard-boiled eggs4 ounces cream cheese (½ cup) (Kite Hill brand creamcheese style spread if dairy-free), softened1 tablespoon Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here)½ teaspoon vanilla or almond extractPinch of fine sea salt

filling

4 ounces cream cheese (½ cup) (Kite Hill brand creamcheese style spread if dairy-free), softened¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 large egg⅛ teaspoon vanilla extract

2 tablespoons unsalted butter (or avocado oil if dairy-free), for the pan

optional garnishes

Chocolate Sauce (here)Fresh mint leaves

special equipment

8-inch crepe pan or nonstick skillet (see here)

1.Tomakethebatter,placetheraweggs,hard-boiledeggs,creamcheese,sweetener,extract,andsaltinablenderandblenduntilverysmooth.

2.Greasean8-inchcrepepanornonstickskilletwithcoconutoilsprayandplaceitovermedium-highheat.Whenhot,pour¼cupofthebatterintotheskilletandswirltospreadthebattertotheedgesofthepan.Cookuntilgoldenbrown,about2minutes,thenflipandcookforanother2minutes.Removefromthepanandrepeatwiththeremainingbatter,regreasingtheskilletaftercookingeachblintz.Placethefinishedblintzesonaplatterandcoverwithatoweltokeepthemfromdryingoutwhileyoucooktherest.

3.Tomakethefilling,placethecreamcheese,sweetener,egg,andvanillainasmallbowlandbeatwithahandmixeruntilsmooth.

4.Preheattheovento400°F.Spread2heapingtablespoonsofthefillinginthecenterofeachblintz.Foldintheedges,thenrollituplikeatightburrito.

5.Meltthebutterinalargecast-ironskilletorotheroven-safeskilletovermediumheat.Placetheblintzesseamsidedowninthehotbutterandcookuntilgoldenbrown,about2minutes.Flipandcookforanother2minutesoruntilgoldenbrown.

6.Transfertheskillettotheoven.Bakefor6minutesoruntiltheoutsidesoftheblintzesaregoldenbrownandthecheesefillingisheatedthrough.Servewithadrizzleofchocolatesauceandsomemintleaves,ifdesired.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

busyfamilytip:I make the batter and store the blender jar, covered,in the refrigerator overnight for an easy breakfast thenext morning. Or you can make the blintzes, thenstuff and fold them and store them in an airtightcontainer in the refrigerator for up to 3 days beforecooking them.

Flappers

prep time: 10 minutes cook time: 6 minutes per batch yield: 16flappers (2 per serving)I love taking my son Micah out on dates on Saturdaymornings. We found a gem of a place in Minnesotacalled the Colossal Cafe. I saw that it was featured onthe TV show Diners, Drive-Ins and Dives! One of therestaurant’s specialties is flappers: fluffy pancakesserved with warm Brie cheese, walnuts, and a walnutsauce. This is my keto-friendly interpretation of thatdish.

pancakes

½ cup coconut flour, or 2 cups blanched almond flour¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)½ teaspoon baking powder½ teaspoon fine sea salt1 cup unsweetened almond milk2 tablespoons melted unsalted butter (or coconut oil ifdairy-free)7 large eggs (4 eggs if using almond flour), beaten1 teaspoon apple or vanilla extract (apple tastes great

with Brie)Coconut oil, for the pan

sauce

½ cup (1 stick) unsalted butter½ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)½ cup unsweetened cashew milk or almond milk1 teaspoon maple extract

toppings

1 cup raw walnut pieces8 ounces Brie cheese, sliced

1.Makethepancakes:Inalargebowl,combinetheflour,powderedsweetener(ifusingpowdered),bakingpowder,andsalt.Inaseparatebowl,combinethealmondmilk,meltedbutter,eggs,extract,andliquidsweetener(ifusingliquid).Stirthewetmixtureintothedrymixture.

2.Greasealargeskilletwithcoconutoilandplaceitovermedium-highheat.Pour3tablespoonsofthebatterintothehotskillet,makingacircleabout3½inchesindiameter.Cookthepancakesuntilthebottomsaregoldenbrown,about2minutes,thencarefullyflipandcookontheothersideuntilgolden.Repeatwiththeremainingbatter,greasingthepanasneededbetweenbatches.

3.Meanwhile,makethesauce:Beforeyoubegin,makesureyouhavethesweetener,cashewmilk,andextractnexttothepan,readytogoin.Workfastorthesweetenerwillburn.Heatthebutterinaheavy-bottomedsaucepanoverhighheat.Assoonasitcomestoaboil,watchforbrownflecks;thisisbrownedbutter(sogoodonveggies!).Immediatelyaddthesweetener,milk,andextracttothepan.Whiskuntilthesauceissmooth,thenslidethepanofftheheat.(Note:Thesaucecanbemadeupto2weeksahead.)

4.Toserve,place2pancakesoneachplateandtopwithwalnuts,Brie,andsauce.Enjoy!

5.Storeextrapancakesinanairtightcontainerintherefrigeratorforupto3days.Storecooledsauceinaglassjarinthefridgeforupto2weeks.Reheatthepancakesonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.Reheatthesauceinasaucepanovermediumheatfor3minutesoruntilwarmedthrough.

variation:Extremely Keto Pancakes. To make this style ofpancake, you need a nonstick skillet (see here).Place 4 large eggs, 4 hard-boiled eggs, one 8-ouncepackage of cream cheese (Kite Hill brand creamcheese style spread if dairy-free), softened, 2 to 3tablespoons Swerve confectioners’-style sweetener

or equivalent amount of liquid or powdered sweetener,1 teaspoon apple, vanilla, or almond extract, and apinch of fine sea salt in a blender and process untilvery smooth. Grease a nonstick skillet with coconutoil and place it over medium-high heat. Once hot,place 2½ tablespoons of the batter in the skillet. Cookuntil golden brown, about 2 minutes, then flip andcook for another 2 minutes. Remove from the pan andrepeat with the remaining batter. Make the sauce andserve the pancakes as described above.

Buttery Scones

prep time: 5 minutes cook time: 15 minutes yield: 8 scones (1 perserving)While I was in high school and college, I worked attwo different coffee shops: maybe that’s where mylove of baking came about. Both places servedamazing scones, but they were totally different. Inhigh school I was taught to make European scones,which are lighter, drier, and not very sweet and tasteawesome dipped in espresso. In college I was taughtto make drop scones, which are more “Americanized”and much sweeter. This recipe makes the sweeter,denser type—more of a drop scone. I hope you enjoythem!2 cups blanched almond flour½ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 teaspoon baking powder½ teaspoon fine sea salt6 tablespoons (¾ stick) unsalted butter, frozen¼ cup unsweetened cashew milk or heavy cream1 large eggSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract1 teaspoon ground cinnamon

1.Preheattheovento400°F.Lineabakingsheetwithparchmentpaper.

2.Inamedium-sizedbowl,mixtogetherthealmondflour,powderedsweetener(ifusingpowdered),bakingpowder,andsalt.Cutthebutterinto½-inchsquares,thenuseyourfingerstoworkthebutterintothedryingredients.Whenyouaredone,themixtureshouldstillhavechunksofbutter.

3.Inasmallbowl,whiskthecashewmilk,egg,andliquidsweetener(ifusingliquid)untilblended.Usingafork,stirthemilkandeggmixtureintotheflourmixtureuntillargeclumpsform.Useyourhandstopressthedoughagainstthesideofthebowl,forming8balls.

4.Placetheballsofdoughonthepreparedbakingsheet,spacingthemabout2inchesapart.Bakeuntilgolden,13to15minutes.Letcoolonthepanforatleast5minutes.Servewarmoratroomtemperature.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Cinnamon Roll Bread Pudding

prep time: 15 minutes, plus time to cool bread and bread puddingcook time: 1 hour 20 minutes yield: 12 servingsThis bread pudding is not only super-tasty, but alsoextremely low in carbs because there are no nut floursin it. And this recipe is friendly to those who need toremain dairy-free.

bread

½ cup vanilla egg white protein powder or beefprotein powder½ cup Swerve confectioners’-style sweetener orequivalent amount of powdered stevia or erythritol(see here)12 large egg whites2 teaspoons cream of tartar1 teaspoon vanilla extract2 teaspoons ground cinnamon

pudding

1 cup unsweetened cashew milk or almond milk (orfull-fat coconut milk if nut-free)½ cup heavy cream (or full-fat coconut milk if dairy-

free)3 large eggs⅔ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)Seeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract1 teaspoon ground cinnamon½ teaspoon fine sea salt

glaze

1 cup (2 sticks) unsalted butter (or coconut oil if dairy-free), softened½ cup strong-brewed cinnamon tea (or unsweetenedcashew milk or hemp milk), warmed¾ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 teaspoon ground cinnamon

1.Tomakethebread,preheattheovento350°F.Greasean11by7-inchbakingdish.

2.Sifttheproteinpowderandsweetenerandsetaside.Inalargecleanbowl,whiptheeggwhitesuntilfoamy(savetheyolksformakingicecream).Addthecreamoftartarandcontinuetobeatuntilthewhitesareverystiff(whensufficientlystiff,youwillbeabletoturnthebowlupsidedownandthewhiteswon’tfallout).Addthevanilla,thenquicklyfoldintheproteinpowdermixtureandcinnamon.

3.Pourthebatterintothepreparedbakingdish.Bakefor40minutes,untilgoldenbrown.Letcoolcompletely,preferablyintherefrigeratorovernight.Whencompletelycool,cutthebreadinto1-inchcubesandplacetheminalargemixingbowl.

4.Tomakethebreadpudding,preheattheovento350°F.Greasean11by7-inchbakingdish.Coverthebreadcubeswiththecashewmilkandcream;setaside.Inanotherbowl,combinetheeggs,sweetener,vanilla,cinnamon,andsalt;blendwell.Pourtheeggmixtureoverthesoakedbreadandstirtocombine.Pourthemixtureintothepreparedbakingdish.Bakefor30to40minutes,untilset.Letcoolinthepan.

5.Tomaketheglaze,placealltheingredientsinablenderorfoodprocessorandprocessuntilsmooth.Oncethebreadpuddingiscool,cutitinto12piecesandpourabout2tablespoonsoftheglazeovereachpiece.Note:Theglazewillseparateifitsitsoutandgetstoowarm.Ifthathappens,pureetheglazeagainuntilsmooth.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

busyfamilytip:

The bread can be made a day ahead, saving you timethe day you bake the bread pudding.

Cream Cheese

Pumpkin Muffins

prep time: 7 minutes cook time: 40 minutes yield: 6 muffins (1 perserving)When I worked at Uncommon Ground, we made theabsolute best pumpkin cream cheese muffins in thefall. They usually sold out before 8 a.m. Once I wasasked to do a presentation at a large company inStillwater, Minnesota, and the woman coordinatingthe event asked me to bring a few food samples. Ithought “’tis the season,” so I made my equally tastyketo-friendly version of the coffee shop’s pumpkinmuffins. They disappeared within minutes!

muffin batter

1½ cups blanched almond flour½ teaspoon baking soda¼ teaspoon fine sea salt1 teaspoon ground cinnamon½ teaspoon ground nutmeg¼ teaspoon ground ginger⅛ teaspoon ground cloves2 tablespoons unsalted butter (or coconut oil if dairy-free), softened

½ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)3 large eggs1 cup fresh or canned pumpkin puree

cream cheese filling

1 (8-ounce) package cream cheese (Kite Hill brandcream cheese style spread if dairy-free), softened¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 large egg yolk2 teaspoons vanilla extract

1.Preheattheovento325°F.Greaseorplacepaperlinersin6wellsofastandard-sizemuffinpan.

2.Inalargemixingbowl,stirthealmondflour,bakingsoda,salt,andspicesuntilwellcombined.Inanotherbowl,mixtogetherthebutter,sweetener,eggs,andpumpkinuntilsmooth.Stirthewetingredientsintothedry.Spoonthebatterintothepreparedmuffincups,fillingeachabouttwo-thirdsfull.

3.Tomakethefilling,usingahandmixer,beatthecreamcheeseinamedium-sizedbowluntilsmooth.Addthesweetener,eggyolk,andvanillaandbeatuntilwellcombined.Topeachmuffinwithabout1tablespoonofthecreamcheesefillinganduseatoothpicktoswirlitintothebatter.

4.Bakethemuffinsfor30to40minutes,untilatoothpickinsertedintothecenterofamuffincomesoutclean.Allowtocoolbeforeremovingfromthepan.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Grandma Suzie’s Kringle

prep time: 15 minutes, plus 1 hour to chill dough, if needed cooktime: 15 minutes yield: 8 servingsWhen Craig and I first met (and our diet and lifestylewere quite different than they are today), we adoredcamping up on the south shore of Lake Superior inthe adorable town of Bayfield, Wisconsin. Everymorning we went to a cute bakery in town andordered the almond kringle. It was ooey and gooeyand stuffed with a decadent cream cheese mixture. Ithas been more than a decade, but this keto-friendlykringle reminds me of those early-morning trips to thebakery in Bayfield. My recipe is named after mymother-in-law, Sue (my boys call her Grandma Suzie),who also makes an amazing kringle.

This recipemay seemdaunting, but letme tell you sometricks that I learned while working at coffee shopbakeries,whereIneededtogetmultipleconfectionsreadyandintothedisplaycasebefore5a.m.:

•Youcanmakethedough,fillings,andglazeupto2daysahead and store them in the refrigerator.Then all youhave to do is assemble and bake the kringle on the dayyouwanttoconsumeit.

•You canmakemultiple batches of the dough and storetheminairtightcontainersinthefreezerforfutureuse.

•You can bake the kringle and freeze it, but it ismuchbetterfresh!

dough

1¾ cups shredded mozzarella cheese1 ounce cream cheese (2 tablespoons)¾ cup blanched almond flour1 large egg, beaten⅛ teaspoon fine sea salt

cinnamon filling

2 tablespoons melted unsalted butter2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here)2 tablespoons ground cinnamon

cream cheese filling

1 (8-ounce) package cream cheese, softened¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 large egg yolk

glaze

¼ cup Swerve confectioners’-style sweetener or

equivalent amount of powdered stevia or erythritol(see here)1 to 2 tablespoons unsweetened cashew milk or heavycream

optional garnish

Crushed almonds

1.Preheattheovento400°F.

2.Tomakethedough,placethemozzarellaandcreamcheeseinamicrowave-safebowlandmicrowavefor1to2minutes,untilthecheeseisentirelymelted.Stirwell.

3.Tothebowl,addthealmondflour,egg,andsaltandcombinewellusingahandmixer.Useyourhandsandworkitlikeatraditionaldough,kneadingforabout3minutes.(Note:Ifthedoughistoosticky,chillitintherefrigeratorforanhourorovernight.)

4.Greasea14-inch-longpieceofparchmentpaperandplaceitonapizzastone(orabakingsheet,butapizzastonewillbakethebottomofthekringlebetter).Placethedoughonthegreasedparchmentandusearollingpinoryourhandstoformitintoalargeoval,about12inchesby8inches.Positiontheovalsothatoneoftheshortsidesisfacingyou.

5.Tomakethecinnamonfilling,placethemelted

butter,sweetener,andcinnamoninasmallbowlanduseaforktocombinewell.Placethismixtureontopofthedoughandspreaditout,coveringasmuchofthesurfaceofthedoughaspossible.

6.Tomakethecreamcheesefilling,placethesoftenedcreamcheese,sweetener,andeggyolkinabowlandmixwelltocombine.Starting3inchesfromthetopofthedoughovalandworkingyourwaytowardyou,pourthismixturedownthemiddleoftheoval,ending3inchesfromtheedgenearestyou.Nowspreadthefillingintoanovalshape,leaving1½inchesalongtheleftandrightedgesexposed.

7.Cut1½-inchlong,¾-inch-wideflapsalongthelongsidesofthekringle,cuttingonlyintothepartthatdoesn’thaveanycreamcheesefillingonit.Foldthetopandbottomendsin,ontopofthecreamcheesefilling.Then,startingatthetopoftheoval,foldtherightflapoverthecreamcheesefilling,thentheleftflap;continuefoldingtheflapsoverthefillinguntilthewholekringleiswrappedandazipper-likekringleismade.Someofthecreamcheesewillbeexposed.

8.Placethepizzastonewiththekringleintheoventobakefor15minutesoruntilthekringleisgoldenbrownandthedoughisfullycooked.Removefromtheovenandallowtocoolonthestonefor10minutes.

9.Meanwhile,maketheglaze:Placethesweetenerinasmallbowlandaddjustenoughcashewmilkto

makeathinglaze.Ifitgetstoothin,addatablespoonofsweetener,andifitisstilltoothick,addanothersplashofmilk.

10.Oncethekringleiscool,drizzletheglazeoveritandsprinklewithcrushedalmonds,ifdesired.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Sour Cream Coffee Cakewith Browned Butter Glaze

prep time: 15 minutes cook time: 45 minutes yield: 1 Bundt cake (14servings)There’s nothing more special than setting out a hugecoffee cake for a Saturday breakfast or brunch. If youare pressed for time in the morning, you can preparethe batter, filling, and glazes a night or twobeforehand. Pour the batter and filling into the panand place the pan in the refrigerator. Then all youhave to do in the morning is place the pan in the oven,then pour the glaze over the top after baking. Yourhouse will be filled with the wonderful aroma ofcinnamon and browned butter!

cake batter

1 cup coconut flour, or 4 cups blanched almond flour1 tablespoon ground cinnamon2 teaspoons baking powder1 teaspoon fine sea salt¾ cup (1½ sticks) unsalted butter or coconut oil,softened1½ cups Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener

(see here)1½ teaspoons vanilla extract8 large eggs (4 eggs if using almond flour)1½ cups sour cream

cinnamon filling

½ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)6 tablespoons (¾ stick) melted unsalted butter orcoconut oil1 tablespoon ground cinnamon1 teaspoon vanilla extract

browned butter glaze

¾ cup (1½ sticks) unsalted butter or coconut oil¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)

cream cheese glaze

1 (8-ounce) package cream cheese, softened¼ cup unsweetened cashew milk¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)Seeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract

Chopped nuts of choice, for garnish (optional)

1.Preheattheovento350°F.Greasea9-cupBundtpan.

2.Tomakethecakebatter,stirtogetherthecoconutflour,cinnamon,bakingpowder,andsaltinamedium-sizedbowl;setaside.Inalargebowl,usingahandmixer,beatthesoftenedbutter,sweetener,andvanillauntillightandfluffy.Addtheeggsoneatatime,beatingforatleast1minuteaftereachaddition.Beatintheflourmixturealternatelywiththesourcream.Pourhalfofthebatterintothepreparedpan.

3.Tomakethecinnamonfilling,placethesweetener,meltedbutter,cinnamon,andvanillainasmallbowlandstirwelltocombine.Pourthefillingevenlyoverthebatterinthepan,usingaknifetoswirlitintothebatter.Pourtherestofthebatterintothepan.

4.Bakefor40to45minutes,untilatoothpickinsertedinthecenterofthecakecomesoutclean.Letitcoolinthepanfor10minutes,thenturnitoutontoawireracktocoolcompletely.

5.Meanwhile,makethebrownedbutterglaze:Placethebutterinasaucepanovermedium-highheatandcook,whiskingconstantly,untilbrown(butnotblack!)flecksappear.Keepheatingandwhisking;thebutterwillfrothupandthensettledown.Removethepanfromtheheat.(Ifusingcoconutoil,simplyheattheoilinthepanuntilmelted.)Addthesweetenerandwhiskuntilsmooth.Setintherefrigeratortocoolfor5to8

minutes.

6.Oncethebrownedbutterglazehascooledandthickenedabit,pouritoverthecooledcakeandplacethecakeintherefrigeratortosettheglaze,about8minutes.

7.Meanwhile,makethecreamcheeseglaze:Usingthehandmixer,beatthesoftenedcreamcheese,cashewmilk,andsweetenerinamedium-sizedbowl.Addthevanillaandstirwell;tasteandaddmoresweetener,ifdesired.

8.Removethecakefromthefridge.Drizzlethecreamcheeseglazeoverthecakeandgarnishwithchoppednuts,ifdesired.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.

Tiramisu Muffins

prep time: 10 minutes cook time: 20 minutes yield: 12 muffins (1 perserving)

muffins

½ cup coconut flour, or 2 cups blanched almond flour½ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)2 tablespoons unsweetened cocoa powder¼ teaspoon fine sea salt¼ teaspoon baking soda6 large eggs (2 eggs if using almond flour), beaten½ cup (1 stick) unsalted butter (or coconut oil if dairy-free), melted but not hot½ cup brewed decaf espresso or other strong breweddecaf coffee2 teaspoons rum extract

frosting

1 (8-ounce) package mascarpone cheese (or Kite Hillbrand cream cheese style spread if dairy-free),softened¼ cup Swerve confectioners’-style sweetener or

equivalent amount of liquid or powdered sweetener(see here)1 ounce brewed decaf espresso or other strongbrewed decaf coffee1 teaspoon rum extract

Unsweetened cocoa powder, for dusting

1.Preheattheovento350°F.Greaseastandard-size12-wellmuffinpan,orlinethewellswithpaperliners.

2.Inamedium-sizedbowl,sifttogetherthedryingredientsforthemuffinbatter.Slowlyaddthewetingredientstothedryingredientsandstiruntilverysmooth.Filleachwellofthemuffinpanabouttwo-thirdsfullwiththebatter.Bakefor18to20minutes,untilatoothpickinsertedinthecenterofamuffincomesoutclean.Allowtocoolinthepanbeforeremoving.

3.Meanwhile,makethefrosting:Combinealltheingredientsandmixuntilsmooth.Setasideuntilthemuffinsarecool,thenfrostthemuffins.Dustthefrostedmuffinswithcocoapowder.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto1week.Themuffinscanbefrozenifunfrosted,butdonotfreezethefrosting.

Amazing Breakfast Sausage Bake

prep time: 5 minutes cook time: 8 minutes yield: 2 servingsThere is a fantastic little brunch place near us thatmakes the juiciest, most flavorful sausage bake. Ifyou’re looking for a fast yet amazing brunch dish, youmust try this recipe! If you plan on serving fourpeople, it’s easy to double the recipe.½ pound bulk pork sausage½ teaspoon fine sea salt⅓ cup beef bone broth, homemade (here) or store-bought2 strips bacon, diced¼ cup shredded cheddar cheese¼ cup thinly sliced green onions, for garnish

1.Preheatthebroiler.Formthesausageintofour1½by2½-inchoval-shapedpatties.Seasononallsideswiththesalt.

2.Placethesausagepattiesinan8-inchsquarecasseroledish.Pourthebrothoverthepattiesandplacethedishintheoven.Broilfor7minutesoruntilthepattiesarecookedthrough.

3.Meanwhile,cookthedicedbaconinaskilletovermediumheat,stirringoften,for5minutesoruntilthebaconiscookedthroughandcrispy.Removefromtheheatandsetaside.

4.Removethedishfromtheovenandtopthesausagepattieswiththecheeseandcookedbacon.Returnthepantotheovenfor1minuteoruntilthecheeseismelted.Garnishwiththegreenonions.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Monte Cristo Crepes

prep time: 10 minutes (not including time to hard-boil eggs) cooktime: 8 minutes yield: 2 servingsI always store hard-boiled eggs in the refrigerator so Ican easily whip up a batch of crepes!

crepes

2 large eggs2 hard-boiled eggs4 ounces cream cheese (½ cup) (Kite Hill brand creamcheese style spread if dairy-free), softened1 tablespoon Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here)½ teaspoon vanilla or almond extractPinch of fine sea saltCoconut oil, for the pan

filling

2 very thin slices ham2 thin slices (1 ounce) Swiss cheese (omit for dairy-free)

raspberry glaze

1½ ounces cream cheese (3 tablespoons) (Kite Hillbrand cream cheese style spread if dairy-free),softened2 tablespoons unsweetened cashew milk (or hempmilk if nut-free), warmed2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here) ½ teaspoon raspberry extract

special equipment

8-inch crepe pan or nonstick skillet (see here)

1.Tomakethecrepebatter,placetheraweggs,hard-boiledeggs,creamcheese,sweetener,extract,andsaltinablenderandblenduntilverysmooth.

2.Greasean8-inchcrepepanornonstickskilletwithcoconutoilorcoconutoilsprayandsetitovermedium-highheat.Whenhot,pour¼cupofthebatterintotheskilletandswirltheskillettospreadthebattertotheedgesofthepan.Cookuntilgoldenbrown,about2minutes,thenflipandcookforanother2minutes.Removefromthepanandrepeatwiththeremainingbatter.

3.Place1sliceofhamand1sliceofcheeseinthecenterofeachcrepe.Foldthecrepeinhalf,thenfolditagainintoquarters.

4.Maketheglaze:Placealltheingredientsinasmallbowlandwhiskuntilwellcombined.Tasteandaddmoresweetenerand/orextract,ifdesired.Servethecrepesdrizzledwiththeglaze.

5.Storeextracrepesandglazeinseparateairtightcontainersintherefrigeratorforupto3days.Reheatthecrepesonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.Bringtheglazetoroomtemperature,thendrizzleitoverthecrepes.

Chicken and Waffleswith Hollandaise

prep time: 10 minutes (not including time to make hollandaise) cooktime: 35 minutes yield: 4 servings

chicken

1 cup coconut oil or bacon fat, for frying2 large eggs1½ cups grated Parmesan cheese (or pork dust ifdairy-free)¼ teaspoon ground black pepper1 pound boneless, skinless chicken thighs

waffles

3 cups shredded zucchiniFine sea salt1 cup powdered Parmesan cheese (see here) (or porkdust if dairy-free)2 tablespoons unsalted butter (or coconut oil if dairy-free), softened2 large eggs, beaten

½ cup Hollandaise (here), for serving

1.Tomakethechicken,place1cupofcoconutoilina4-inch-deep(ordeeper)cast-ironskilletovermediumheatandheatitto350°F.

2.Meanwhile,preparetheeggwashandbreading:Inamedium-sizedbowl,beattheeggs.Inanothermedium-sizedbowl,mixtogetherthe1½cupsofParmesancheeseandthepepper.

3.Cutthechickenintobite-sizednuggets.Dipthenuggetsintotheeggmixture,thenintothecheesemixture,coatingeachnuggetwell.

4.Whentheoilishot,frythenuggetsinbatchesforabout5minutesoruntilthechickenisnolongerpinkinsideandthebatterhasanicegoldencolor.Theexacttimingwilldependonhowbigyoumakethenuggets.

5.Tomakethewaffles,heatawaffleirontohighheat.Placetheshreddedzucchiniinacolanderoverthesinkandsprinklewithsalt.Allowtodrainfor4minutes.Squeezeouttheexcessmoisture.

6.Placethezucchiniinamedium-sizedbowl.Addthe1cupofParmesan,butter,andeggsandmixwell.

7.Greasethehotwaffleiron.Place3tablespoonsofthezucchinimixtureinthecenteroftheironandclose.Cookfor3to4minutes,untilthewaffleisgoldenbrownandcrisp.

8.Toserve,place2wafflesoneachplateandtopwith2chickennuggets.Servesmotheredinhollandaise.

9.Storeextrasinseparateairtightcontainersintherefrigeratorforupto3days.Reheatonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough,thentopwiththehollandaise.Toreheatthehollandaise,seehere.

tip:Ifyouprefernottofrythechickennuggets,youcanbaketheminstead.Preheattheovento350°F.Placethebreadednuggetsonagreasedbakingsheetandbakefor20to30minutes,untilthey’regoldenbrownandcookedthrough.Again,theexacttimingwilldependonhowbigyoumakethenuggets.

Glazed Chocolate Donuts

prep time: 5 minutes cook time: 20 minutes yield: 6 donuts (1 perserving)

chocolate donuts

½ cup coconut flour½ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)⅓ cup unsweetened cocoa powder½ teaspoon baking soda½ teaspoon ground cinnamon⅛ teaspoon fine sea salt5 large eggs½ cup unsweetened almond milk (or hemp milk if nut-free)½ cup (1 stick) unsalted butter (or coconut oil if dairy-free), softened1 teaspoon vanilla extract

chocolate glaze

¾ cup full-fat coconut milk (or heavy cream if notdairy-sensitive)⅓ cup Swerve confectioners’-style sweetener or

equivalent amount of liquid or powdered sweetener(see here)2 ounces unsweetened chocolate, finely choppedSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract

special equipment (optional)

6-cavity donut pan (see note)

1.Preheattheovento350°F.Greasea6-cavitydonutpan.

2.Tomakethedonuts,combineallthedryingredientsinamixingbowlandstirtogetheruntilwellcombined.Addthewetingredientstothebowlanduseahandmixertocombineuntilsmooth.

3.Filleachwellofthedonutpantwo-thirdsfullwiththebatter.Bakeforabout20minutes,untilatoothpickinsertedinthecenterofadonutcomesoutclean.Letthedonutscoolinthepanbeforeglazingthem.

4.Tomaketheglaze,placethecoconutmilk,sweetener,andchoppedchocolateinadoubleboileroraheat-safebowlsetoverapanofsimmeringwater.Heatonlow,stirring,justuntilthechocolatemelts.Removefromtheheat.Addthevanillaandstirwelltocombine.Dipthecooleddonutsintheglaze.

5.Storeextrasinanairtightcontainerinthe

refrigeratorforupto3days.

note:Ifyoudon’townadonutpan,youcanalsomaketheseinamuffinpan.Simplygrease6wellsofastandard-sizemuffinpanandfollowtheinstructionsabove.

Chocolate Donut Bread Pudding

prep time: 10 minutes (not including time to make donuts) cooktime: 45 minutes to 1 hour (less if using a muffin pan) yield: 12servingsI love listening to cooking podcasts for inspirationwhile I run. One podcaster talked about how shewould pick up donuts at the gas station, leave themout to get dry, and then make bread pudding out ofthem for Christmas morning. She prepared the breadpudding on Christmas Eve, so all she had to do wasthrow the pan in the oven while the kids wereunwrapping their gifts. I thought, “Hmm, I can dothat!”For an even more indulgent breakfast, make a doublebatch of the chocolate glaze when making the donutsand drizzle each piece of bread pudding with 1 to 2tablespoons of the extra glaze.1 batch Glazed Chocolate Donuts (here), preferably aday old, cut into 1-inch cubes

pudding

1 cup unsweetened cashew milk or almond milk (orhemp milk if nut-free)

½ cup heavy cream (or full-fat coconut milk if dairy-free)3 large eggs⅔ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 teaspoon ground cinnamonSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract½ teaspoon fine sea salt

optional topping

Extra Chocolate Glaze (here), for drizzling

1.Preheattheovento350°F.Greasean11by7-inchbakingdishorastandard-size12-wellmuffinpan.

2.Inabowl,coverthecubeddonutswiththemilkandcream;setaside.Inanotherbowl,combinetheeggs,sweetener,cinnamon,andvanilla;blendwell.Pourtheeggmixtureoverthesoakeddonutsandstirtoblend.Pourthecombinedmixtureintothepreparedbakingdishormuffinpan(ifusingamuffinpan,filleachwellabouttwo-thirdsfull).

3.Bakefor45minutesto1hour,untilset.Ifmakingmuffins,bakefor25to30minutes,untilset.Allowtocoolcompletelyinthepan.Cutbreadpuddingmadeinabakingdishinto12equal-sizepieces.Ifdesired,drizzleeachpiece(or“muffin”)with1to2tablespoonsofextrachocolateglaze.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Red Velvet Pancakeswith Cream Cheese Syrup

prep time: 5 minutes (not including time to hard-boil eggs) cooktime: 8 minutes yield: four 3-inch pancakes (2 per serving)

pancakes

2 large eggs2 hard-boiled eggs4 ounces cream cheese (½ cup) (Kite Hill brand creamcheese style spread if dairy-free)1 tablespoon Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here)1 tablespoon natural red food dye1½ teaspoons unsweetened cocoa powder½ teaspoon vanilla or almond extractPinch of fine sea saltCoconut oil or spray, for the pan

cream cheese syrup

1½ tablespoons cream cheese (Kite Hill brand creamcheese style spread if dairy-free), softened¼ cup unsweetened cashew milk (or unsweetenedhemp milk if nut-free), plus more if needed

2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here)Seeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract

1.Placetheingredientsforthepancakesinablenderandblenduntilverysmooth.

2.Greasealargenonstickskilletwithcoconutoilorcoconutoilsprayandplaceovermedium-highheat.Whenhot,pour¼cupofthebatterintotheskillet,forminga3-inchroundpancake;repeattocook2pancakesatatime.Cookuntilcookedthroughonthebottom,about2minutes,thenflipandcookforanother2minutes.Removethepancakesfromthepanandrepeatwiththeremainingbatter.

3.Tomakethesyrup,placethesoftenedcreamcheese,cashewmilk,sweetener,andvanillainasmallbowlandbeatwithahandmixeruntilsmooth.Addmoreorlessmilkdependingonhowthickorthinyoupreferthesyrup.Servethepancakesdrizzledwiththesyrup.

4.Storeextrapancakesandsyrupinseparateairtightcontainersintherefrigeratorforupto3days.Reheatthepancakesonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.Heatthesyrupinasaucepanovermediumheatforabout2minutes.

busyfamilytip:I make the batter and store the blender jar in therefrigerator overnight for an easy breakfast the nextmorning.

Snickerdoodle

Breakfast Pots de Crème

prep time: 10 minutes, plus 3 hours to chill cook time: 1 hour yield: 6servingsWhenever I make these pots de crème—or crèmebrûlée or ice cream, for that matter—I save the whitesfor making Keto Buns (here).2 cups heavy cream (or full-fat coconut milk if dairy-free)¾ cup unsweetened cashew milk or almond milk (orhemp milk if nut-free)Seeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract6 large egg yolks½ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)2 teaspoons ground cinnamon

1.Preheattheovento325°F.

2.Bringthecream,milk,andvanillajusttoasimmerinamedium-sizedheavysaucepanovermediumheat.Removefromtheheat.

3.Inalargebowl,whisktheeggyolks,sweetener,andcinnamon.Graduallywhisktheeggmixtureintothecreammixture.

4.Useafine-meshstrainertostrainthemixtureintoanotherbowl.Letcoolfor10minutes,skimminganyfoamfromthesurface.

5.Dividethemixtureamongsix6-ouncecustardcups.Placethecupsinalargebakingdishthatisatleast2inchesdeep.Addhotwatertothebakingdishtocomehalfwayupthesidesofthecups.Coverthebakingdishwithalidorfoiltotrapthesteam.

6.Bakeuntilthecustardsaresetbutthecenterofeachstillmovesslightlywhengentlyshaken,about55minutes.Removefromthewater.Chillthecustardsuntilcold,about3hours.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.

BBQ Pulled Pork Hashwith Eggs

prep time: 5 minutes (not including time to make pulled pork) cooktime: 15 minutes yield: 4 servings1 tablespoon ghee or unsalted butter (or coconut oil ifdairy-free)½ cup chopped red onions1½ cups shredded red or green cabbage2 cups leftover BBQ Pulled Pork (here), plus saucefrom the slow cooker¾ teaspoon fine sea salt¼ teaspoon ground black pepper¼ teaspoon cayenne pepper (optional)4 large eggs (omit for egg-free)Melted ghee, for servingChopped fresh cilantro or parsley, for garnishFinely diced red onions, for garnish

1.Meltthegheeinaskilletovermediumheat.Addtheonionsandcook,stirring,untilslightlysoftened,about2minutes.Addthecabbageandcontinuetocookfor5minutesoruntilthecabbageisverysoft.

2.Addthepulledporktotheskilletandstirwelltocombine.Make4wellsinthehashandcrackaneggintoeachwell.Seasonwiththesalt,blackpepper,and

cayennepepper,ifusing.

3.Coverandcookfor3minutesoruntiltheeggwhitesarecookedbuttheyolksarestillsoft.

4.DrizzlewithextraBBQsauceandmeltedgheeandgarnishwithcilantroorparsleyanddicedredonions.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Maple Bacon Waffle BreakfastSundaes

prep time: 10 minutes (not including time to hard-boil eggs, makeice cream or glaze, or cook bacon) cook time: about 20 minutesyield: 6 servingsEven the International Business Times wrote abouthow eating ice cream for breakfast may improvemental performance and alertness.There aren’t a lot of foods that I am tempted byanymore. There was a time when I would have toexcuse myself at dinner if someone ordered adecadent dessert, but now I do not feel deprived givenall the tasty desserts I can make at home. But walkingby an ice cream shop that makes its own waffle conesmust bring back special memories or something,because I love that smell! When we were vacationingin Hawaii, Craig said the same thing as we walked bythis cute ice cream shop. That smell inspired me tocome home and create this delicious creation of icecream over waffles!

waffles

4 large eggs

4 hard-boiled eggs¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)2 tablespoons egg white protein powder2 tablespoons ground cinnamon¾ teaspoon baking powder¼ teaspoon fine sea salt¼ cup coconut oil, plus extra for the waffle iron2 teaspoons vanilla extract

1 batch Maple Bacon Ice Cream (here)½ batch Browned Butter Glaze (here), for drizzling(optional; omit for dairy-free)Cooked diced bacon, for garnish (optional)

1.Heatawaffleirontohighheat.Placetheraweggs,hard-boiledeggs,sweetener,proteinpowder,cinnamon,bakingpowder,andsaltinablenderorfoodprocessorandblenduntilsmoothandthick.Addthecoconutoilandvanillaandcombinewell.

2.Greasethehotwaffleiron.Place3tablespoonsofthebatterinthecenteroftheironandclose.Cookfor3to4minutes,untilthewaffleisgoldenbrownandcrisp.Repeatwiththeremainingbatter,makingatotalof6waffles.

3.Toserve,placeawaffleonaservingplateorbowlandtopwithascoopofMapleBaconIceCream.Garnishwithadrizzleofbrownedbutterglazeanddicedcookedbacon,ifdesired.

4.Storeextrawafflesinanairtightcontainerintherefrigeratorforupto3daysorinthefreezerforupto1month.Reheatinapreheated375°Fovenortoasterovenfor3minutesoruntilwarmedthrough.

tip:Tochangeuptheflavorofthewafflesabit,substitute1teaspoonofalmondextractfor1teaspoonofthevanillaextract.

Croque Madame Waffles

prep time: 10 minutes (not including time to hard-boil eggs) cooktime: about 30 minutes yield: 8 servings

waffles

8 large eggs4 hard-boiled eggs¼ cup powdered Parmesan cheese (see here)1 teaspoon baking powder1 teaspoon onion powder (optional)½ teaspoon fine sea salt½ cup ghee or coconut oil, melted but not hot

mornay sauce

¼ cup beef or chicken bone broth, homemade (here)or store-bought¼ cup (½ stick) unsalted butter1 ounce cream cheese (2 tablespoons)1 cup shredded Gruyère or cheddar cheese⅛ teaspoon fine sea salt

sandwich fillings

12 slices ham

½ cup shredded Gruyère or cheddar cheese4 large eggs1 teaspoon ghee or unsalted butter

for garnish (optional)

Ground black pepperFresh thyme leaves

1.Tomakethewaffles,heatawaffleirontohighheat.Placetheraweggs,hard-boiledeggs,Parmesancheese,bakingpowder,onionpowder(ifusing),andsaltinablenderorfoodprocessorandcombineuntilsmoothandthick.Addthemeltedgheeandcombinewell.

2.Greasethehotwaffleiron.Placeaheaping¼cupofthebatterinthecenteroftheironandclose.Cookfor3to4minutes,untilgoldenbrownandcrisp.Repeatwiththeremainingbatter,makingatotalof8waffles.

3.TomaketheMornaysauce,placethebroth,butter,creamcheese,andshreddedcheeseinasaucepanovermedium-highheat,whiskingoften,justuntilthecheeseismelted.Addthesalt,thenslidethepanofftheheat.Usinganimmersionblender,blenduntilverysmooth(ortransferthemixturetoacountertopblenderandblenduntilsmooth);setaside.

4.WhenyouarereadytomaketheCroques

Madames,preheattheoventobroil.Placethewafflesonarimmedbakingsheet.Top4ofthewaffleswith3slicesofhamand2tablespoonsofshreddedcheeseeach.Setaside.

5.Tofrytheeggs,heatthegheeinacast-ironskilletovermediumheat.Whenhot,crackthe4eggsintothepanandfryononesideforabout2minutes,untilthewhitesarecookedandtheyolksarestillrunny.Placethewafflesunderthebroileratthispoint(seeStep6).Seasontheeggswithsaltandpepperandremovetheskilletfromtheheat.

6.Whiletheeggsarecooking,broilthewafflesfor1to2minutes,untilthecheeseismeltedandthewafflesarewarm.

7.ToassembletheCroquesMadames,place1hamandcheese–toppedwaffleonaservingplate.Topwithaplainwaffle,thenaddasunny-side-upeggandsmotherwithMornaysauce.Sprinklewithfreshlygroundpepperandgarnishwiththymeleaves,ifdesired.Repeatwiththeremainingwaffles,eggs,andMornaysauce.

8.Storeplainwafflesinanairtightcontainerintherefrigeratorforupto3daysorinthefreezerforupto1month.Reheatthewafflesinapreheated375°Fovenortoasterovenfor3minutesoruntilwarmedthrough.StoretheMornaysauceinanairtightcontainerintherefrigeratorforupto3days;itwillthickenovernight.

Reheatthesauceinasaucepanovermediumheat,stirring,untilwarm,about2minutes.Addafewtablespoonsofbrothifthesauceistoothick.

tip:ThewafflesandMornaysaucecanbemadeupto3daysaheadandstoredinseparateairtightcontainersintherefrigerator.Thewafflescanbefrozenforuptoamonth.

Sweet Breakfast Biscuitswith Chocolate or Caramel Mocha Gravy

prep time: 10 minutes cook time: 15 minutes yield: 8 servings

biscuits

3 large egg whites1 cup blanched almond flour2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of powdered stevia or erythritol(see here)1 teaspoon baking powder¼ teaspoon fine sea salt2 tablespoons very cold unsalted butter, cut into ¼-inch pieces, or cold coconut oilSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract

option 1: chocolate gravy

¾ cup heavy cream⅓ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)2 ounces unsweetened chocolate, finely choppedSeeds scraped from 1 vanilla bean (about 8 inches

long), or 1 teaspoon vanilla extract

option 2: caramel mocha gravy

¾ cup (1½ sticks) unsalted butter6 ounces cream cheese or mascarpone cheese (¾cup)¾ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)3 tablespoons unsweetened cocoa powder4 to 5 tablespoons brewed decaf espresso or otherstrong brewed decaf coffee, to thin the sauceSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract

Fresh mint leaves, for garnish

1.Preheattheovento400°F.Greaseabakingsheetor8wellsofastandard-sizemuffinpanwithcoconutoilspray.

2.Tomakethebiscuits,whiptheeggwhitesinamedium-sizedbowluntilverystiff.Inaseparatemedium-sizedbowl,stirtogetherthealmondflour,sweetener,bakingpowder,andsaltuntilwellcombined.Thencutthechilledbutterintotheflourmixture.(Ifthebutterisn’tchilled,thebiscuitswon’tturnout.)Gentlyfoldthedrymixtureintothewhites.Ifthedoughistoowettoformintomounds,addafewtablespoonsofalmondflouruntilthedoughholdstogetherwell.

3.Usingalargespoon,dollopthedoughinto8moundsonthegreasedbakingsheet(orintothegreasedmuffincups)andbakefor11to15minutes,untilgoldenbrown.

4.Ifmakingthechocolategravy,placethecream,sweetener,andchoppedchocolateinadoubleboilerorinaheat-safebowlsetoverapanofsimmeringwater.Heatonlow,stirring,justuntilthechocolatemelts.Removefromtheheatandstirinthevanilla.

Ifmakingthecaramelmochagravy,placethebutterinasaucepanovermedium-highheat.Cook,stirringoften,untilthebutterfoamsupandbrown(butnotblack!)flecksappear.Removefromtheheatandallowtocoolabit.Usingahandmixer,creamthebrownedbutter,creamcheese,andsweetenerinamedium-sizedbowl.Addthecocoapowder,espresso,andvanillaandbeatuntilcombined.

5.Servethebiscuitswiththewarmgravypouredoverthem.

6.Storeextrabiscuitsandgravyinseparateairtightcontainersintherefrigeratorforupto3days.Thebiscuitscanbefrozenforupto1month.Reheatthebiscuitsonabakingsheetinapreheated350°Fovenfor3minutesoruntilwarmedthrough.Reheatthegravyinasaucepanoverlowheat,whiskingoften,for1minuteoruntilthegravyloosensabit.Donotoverheatorthechocolatewillseparate.Pourthewarm

gravyoverthebiscuits.

Crab Cake Eggs Benedict

prep time: 7 minutes (not including time to make hollandaise) cooktime: 10 minutes yield: 4 servings

crab cakes

1 pound canned lump crabmeat1 tablespoon mayonnaise, homemade (here) or store-bought5 tablespoons powdered Parmesan cheese (see here)(or 2 tablespoons coconut flour if dairy-free)2 large eggs2 teaspoons seafood seasoning2 tablespoons lard or coconut oil, for frying

poached eggs

8 large eggs

½ cup Hollandaise (here), for serving

1.Makethecrabcakes:Inalargebowl,mixtogetheralltheingredientsexceptthelarduntilwellblended.Heatthelardinalargeskilletovermedium-highheat.Withaspoon,place2-tablespoondollopsof

thecrabmixtureinthepantoform8mini-cakes.Cookuntilgoldenbrown,about2minutes,andthenflipeachcrabcakeandcookforanotherminute,untilgoldenbrownontheotherside.

2.Poachtheeggs:Fillalargesaucepanwithabout4inchesofwater.Bringtoasimmer.Swirlthewaterinonedirectionandgentlycrackintheeggs.Poachtheeggsuntilthewhitesarejustcookedbuttheyolksarestillsoftandrunny.Poachin2batchesifneededtoavoidovercrowding.

3.Toserve,place2crabcakesoneachplate,thentopeachcrabcakewithapoachedeggandadrizzleofhollandaise.

4.Storethecrabcakesandpoachedeggsinseparateairtightcontainersintherefrigeratorforupto3days.Storethehollandaiseinacoveredjarintherefrigeratorforupto5days.Reheatthecrabcakesinagreasedskilletovermediumheat,fryingforaminuteortwooneachsideuntilheatedthrough.Reheatthepoachedeggsinapotofsimmeringwaterfor1minuteoruntilwarmedthrough.Toreheatthehollandaise,seehere.

AppetizersandSnacks

BLTPartyCheeseBall

BLTStuffedMushrooms

Twice-BakedMashedFauxtatoBites

BaconPoppers

BuffaloChickenCannoli

LoadedFrieswithRanch

PizzaFatBombs

Bacon-WrappedStuffedPortobellos

LoadedChickenNachos

TheBestBrownedButterCheeseFondue

ParmesanChips

BuffaloChickenWingswithTheBestBlueCheeseDressing

BakedBriewithKetoCherryJelly

SpanakopitaFlatbread

Bacon-WrappedStuffedMeatballs

HushPuppieswithPimientoMayo

BLT Party Cheese Ball

prep time: 5 minutes, plus 1 hour to chill cook time: 4 minutes yield:8 servings1 (8-ounce) package cream cheese, softened½ cup sour cream1 cup crumbled blue cheese or shredded sharpcheddar cheese½ cup diced tomatoes (fresh or canned)¼ teaspoon fine sea salt3 strips bacon, finely dicedCrispy lettuce leaves, such as iceberg or romaine, forserving

1.Inamedium-sizedbowl,combinethecreamcheese,sourcream,bluecheese,tomatoes,andsalt.Formthemixtureintoaball,wrapinparchmentpaper,andplaceintherefrigeratortochillfor1hour.

2.Meanwhile,cookthebacon:Placeitinaskilletandfryovermediumheatuntilgoldenandcrispy,about4minutes.Removethebaconfromtheskillet(reservingthefatforanotheruse)andplaceinashallowbowl.

3.Whenthecheeseballisset,rollitinthebacon

pieces.Placeonaservingplatterandservewithcrispylettuceleavescutintocracker-likesquares.Storeleftoversinanairtightcontainerintherefrigeratorforupto4days.

BLT Stuffed Mushrooms

prep time: 5 minutes cook time: about 30 minutes yield: 4 servings20 large button mushrooms1 tablespoon unsalted butter or coconut oil¼ cup diced onions2 cloves garlic, minced½ pound bacon, cut into tiny pieces4 ounces cream cheese (½ cup), softened¼ cup shredded sharp cheddar cheese½ teaspoon fine sea salt½ teaspoon ground black pepper2 cups chopped lettuce

1.Preheattheovento350°F.

2.Washthemushroomsandremovethestems.Setthecapsasideonapapertoweltodry.Finelychopthestems.

3.Meltthebutterinaskilletovermediumheat,thenaddtheonions,garlic,andmushroomstems.Cookfor2to3minutes,untiltheonionsbegintosoften.Addthebaconandcookuntilcrispy,about4minutes.

4.Transferthebaconmixturetoamixingbowl.Stir

inthecheeses.Stuff1tablespoonofthebaconandcheesemixtureintoeachmushroomcap.

5.Placethestuffedmushroomsinan8-inchsquarebakingdish(apiepanalsoworks),thenseasonthemwiththesaltandpepper.Bakefor25minutesoruntilthemushroomsaresoftandthecheeseismelted.Placethechoppedlettuceonaservingplatter.Servethebakedmushroomsontopofthebedoflettuce.

6.Thesearebestservedfresh,butanyleftoverscanbecoveredandrefrigeratedforupto3days.Reheatinapreheated350°Fovenortoasterovenfor5minutesoruntilthecheeseismelted.

Twice-Baked

Mashed Fauxtato Bites

prep time: 5 minutes (not including time to make fauxtatoes or cookbacon) cook time: 15 to 30 minutes yield: 24 mini bites or 12 largerbites (6 mini bites or 3 larger bites per serving)If you are a visual learner like me, check out the videoabout how to make these bites on my site,MariaMindBodyHealth.com (type the word video in thesearch field).

1 batch Mashed Fauxtatoes (here)2 large eggs

for garnish

Sour creamShredded sharp cheddar cheeseCooked diced baconChopped fresh or dried chives

1.Preheattheovento350°F.

2.Placethefauxtatoesinalargebowl.Addtheeggsandmixwelltocombine.

3.Greasea24-wellminimuffinpanorastandard-size12-wellmuffinpan.Filleachwelltwo-thirdsfullwiththefauxtatomixture.Bakefor15to20minutesforminimuffinsor25to30minutesforstandard-sizemuffins,untiltheyareturninggoldenbrown.

4.Garnisheachbitewithadotofsourcreamandasprinkleofshreddedcheese,dicedbacon,andchives.Storeextrabites,ungarnished,inanairtightcontainerintherefrigeratorforupto3days.Reheatinapreheated350°Fovenfor4minutesoruntilwarmedthrough,thengarnishandserve.

Bacon Poppers

prep time: 10 minutes (not including time to make dressing) cooktime: 30 minutes yield: 6 servings

36 jalapeño peppers1 (8-ounce) package cream cheese (Kite Hill brandcream cheese style spread if dairy-free), softened1 clove garlic, smashed to a paste1 teaspoon fine sea salt¼ teaspoon ground black pepper2 tablespoons chopped fresh cilantro, chives, or otherherbs of choice (optional)18 strips bacon½ batch The Best Blue Cheese Dressing (here), forserving

1.Preheattheovento375°F.

2.Washthejalapeños,cutoffthestems,andcutthepeppersinhalflengthwise.Cleanouttheinsidesofthepeppers.

3.Inamedium-sizedbowl,combinethecreamcheese,garlic,salt,andpepper.Stirintheherbs,ifusing.Usingabutterknife,stuffthepepperswiththe

creamcheesemixture.

4.Cutthestripsofbaconinhalfcrosswise,thenwraponehalfstriparoundeachstuffedpepperandsecurewithatoothpick.

5.Placethepoppersonarimmedbakingsheetandbakefor25to30minutes,untilthebaconisfullycooked.Letcoolslightlybeforeeating.Servewithbluecheesedressing.

6.Thesearebestservedfresh,butanyextrapoppersanddressingcanbestoredinseparateairtightcontainersintherefrigeratorforupto3days.Reheatthepoppersinapreheated350°Fovenuntilwarmedthrough.

Buffalo Chicken Cannoli

prep time: 10 minutes cook time: 1 hour 45 minutes yield: 4 servingsTo make this recipe even easier, use leftover cookedchicken or organic rotisserie chicken from the grocerystore.

buffalo chicken

3 tablespoons bacon fat, lard, or ghee4 chicken leg quarters (about 3 pounds)1½ teaspoons fine sea salt½ teaspoon ground black pepper¼ cup diced onions1 teaspoon minced garlic1 cup chicken bone broth, homemade (here) or store-bought¼ cup wing sauce or other medium-hot hot sauce

cannoli tubes

1 cup grated hard cheese, divided such as Parmesan,Asiago, or aged Gouda

for garnish

4 tablespoons wing sauce or other medium-hot hotsauce, divided4 tablespoons crumbled blue cheese, divided

Celery sticks, for serving

1.Tomakethechicken,heatthefatinadeepsautépanovermedium-highheat.Seasonthelegquarterswiththesaltandpepper,placetheminthehotfat,andsautéforabout8minutes,untilgoldenbrownonallsides.

2.Addtheonionsandgarlicandcookovermediumheatforabout8minutes,stirringoccasionally,untiltheonionsaregoldenbrown.

3.Addthebrothandhotsauceandsimmer,covered,overmediumheatforabout1½hours,untilthechickenisalmostfallingoffthebone.

4.About25minutesbeforethechickenisdone,makethecannolitubes:Preheattheovento375°F.Haveonhand2cylindricalobjects,about1inchindiameter(Iusespicejars).Placeasheetofparchmentpaperonarimmedbakingsheetandgreasetheparchmentwithcoconutoilspray.Place¼cupofthecheeseinacircleabout4inchesindiameter.Repeatwithanother¼cupofcheesetomakeasecond4-inchcircle,leavingatleast2inchesofspacebetweenthem.Bakefor4to5minutes,untilgoldenbrown.

5.Whenyouremovethebakingsheetfromtheoven,youwillneedtomovequickly.Usingaspatulaorknife,transfertheroundsofcheesetothecylindricalobjectsandformthemaroundthemolds.Allowtocoolfor10minutesbeforeremovingfromthemolds.Repeatwiththeremainingcheesetomakeatotalof4tubes.(Note:Onceyou’repracticedatmakingcheesetubes,youcanmakeuptofourattime.)Oncecool,fillwiththechickenfilling.

6.Whenthechickenisdone,removethelegquartersfromthepanandallowthemtocooluntilyoucanhandlethem.Pullthemeatoffthebones,thenchopit.

7.Toserve,fillthecooledcheesetubeswiththechoppedchicken.Placeeachcannolionaservingplate,drizzlewith1tablespoonofhotsauce,andtopwith1tablespoonofbluecheesecrumbles.Servewithcelerysticks.

8.Thesearebestservedfresh,butanyextrabuffalochickenandcannolitubescanbestoredinseparateairtightcontainersintherefrigeratorforupto3days.

Loaded Frieswith Ranch

prep time: 7 minutes cook time: about 20 minutes yield: 8 servings

3 medium zucchini1 large egg½ cup powdered Parmesan cheese (see here)¾ cup diced bacon (about 4 strips)¾ cup shredded Colby Jack cheeseSliced green onions, for garnish½ cup ranch dressing, homemade (here) or store-bought, for serving

1.Preheattheovento450°F.Linearimmedbakingsheetwithparchmentpaper.Greasetheparchmentwithcoconutoilsprayandsetaside.

2.CutthezucchiniintoFrenchfryshapesabout½inchby½inchby4inches.

3.Whisktheegginalargebowl.Placethezucchinifriesinthebowlandmixwellwithyourhands,coatingallsidesofthezucchiniwiththeegg.

4.PlacetheParmesancheeseinalargeresealable

plasticbag.

5.Placehalfoftheegg-coatedzucchiniinthebagwiththeParmesan.Sealthebagwithsomeairinsideitandshakewelltocoatthezucchini.Placethecoatedfriesonthepreparedbakingsheet.

6.RepeatStep5withtheremainingzucchini.Bakethefriesfor13to15minutes,untilgoldenbrown.

7.Meanwhile,frythedicedbaconinacast-ironskilletforabout4minutes,untilcrispy.

8.Topthefrieswiththeshreddedcheese,thenthecrispybacon.Returntotheovenfor4minutesoruntilthecheeseismelted.Garnishwithslicedgreenonions.Servewithranchdressing.

9.Thesefriesarebestservedfresh,butanyextrascanbestoredinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmedbakingsheetinapreheated375°Fovenuntilthefriesarecrispyandheatedthrough,about5minutes.

Pizza Fat Bombs

prep time: 5 minutes, plus time to chill overnight yield: 8 bombs (1per serving)

1 (8-ounce) package cream cheese, softened¼ cup powdered Parmesan cheese (see here)3 tablespoons pizza sauce, homemade (here) or store-bought, plus extra for serving (optional)1 teaspoon Italian seasoning, plus extra for garnish(optional)¼ teaspoon red pepper flakes (optional)1 cup mini pepperoni slices or finely diced pepperoniExtra-virgin olive oil or avocado oil, for drizzling(optional)

1.Placethecheeses,pizzasauce,Italianseasoning,andredpepperflakes,ifusing,inabowl.Mixuntilsmooth.Coverandplaceintherefrigeratortothickenovernight.

2.Removethecheesemixturefromthefridge.Take2tablespoonsofthemixtureandrollitintoagolfball–sizedball.Repeatwiththeremainingcheesemixture,makingatotalof8balls.

3.Rolltheballsinthepepperoni.GarnishwithasprinkleofItalianseasoningandadrizzleofoliveoilandservewithadditionalpizzasauce,ifdesired.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.

Bacon-Wrapped StuffedPortobellos

prep time: 5 minutes (not including time to make dressing) cooktime: 10 minutes yield: 6 servings

6 large baby portobello (aka cremini) mushrooms,about 3 inches in diameter4 ounces cream cheese (½ cup), softened½ teaspoon fine sea salt3 dashes hot sauce, or to taste2 ounces blue cheese, crumbled6 strips bacon, cut in half lengthwise½ batch The Best Blue Cheese Dressing (here), forserving

1.Preheattheovento400°F.Linearimmedbakingsheetwithparchmentpaper.

2.Removethestemsfromthemushroomsandfinelychopthestems(Iuseafoodchopperforthistask).Placethechoppedstemsinasmallbowl.Addthesoftenedcreamcheese,salt,andhotsauce.Tasteandaddmorehotsauce,ifdesired.

3.Placethemushroomcapsonthelinedbaking

sheet,cavitysideup.Stuffthecreamcheesemixtureintothemushroomcaps.Topthefillingwiththebluecheesecrumbles.

4.Wrap2baconhalvesaroundeachmushroomcap,formingacross,andsecurethebaconendswithatoothpick;otherwise,thebaconwillcurlupasitcooks.

5.Bakethestuffedmushroomsfor10minutesoruntilthebaconiscookedtoyourliking.Servewithbluecheesedressing.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto4days.Reheatonarimmedbakingsheetinapreheated400°Fovenfor4minutesoruntilthebaconiscrispandthemushroomsarewarmedthrough.

Loaded Chicken Nachos

prep time: 10 minutes cook time: 15 minutes yield: 8 servings

chips

2 cups grated hard cheese, such as Parmesan,Asiago, or aged Gouda (about 8 ounces)

filling

3 teaspoons avocado oil, divided1 green bell pepper, diced1 red bell pepper, diced2 cups diced leftover chicken or turkey4 teaspoons lime juice¼ teaspoon ground cumin⅛ teaspoon fine sea salt⅛ teaspoon ground black pepper1 cup shredded sharp cheddar cheese

for garnish (optional)

GuacamoleSour creamSliced jalapeño peppersFinely diced onions

Lime wedges or slices

1.Preheattheovento375°F.Placeapieceofparchmentpaperonarimmedbakingsheet.

2.Makethechips:Usinga2½-inchjarlidorroundcookiecutterasaguide,drop1tablespoonofthecheeseontotheparchmentanduseyourfingerstospreadthecheesetoformacircle.Spacethecirclesofcheeseabout2inchesapart.

3.Baketheroundsfor5minutesoruntillightlybrownedandbubbly.Allowtocoolonthepan;theywillcrispupastheycool.Removethechipsfromtheparchmentpaperandplaceonaservingplatter.

4.Meanwhile,makethefilling:Heat1½teaspoonsoftheoilinalargeskilletovermedium-highheat.Addthebellpeppersandsautéfor3minutesoruntilcrisp-tender;transferthepepperstoasmallbowl.

5.Whilethepeppersarecooking,combinethechicken,limejuice,cumin,salt,andpepperinamedium-sizedbowl.

6.Inagreased13by9-inchbakingdish,layerhalfofthepeppers,halfofthechicken,andthenhalfofthecheddarcheese.Repeatthelayers.Bake,uncovered,for10minutesoruntilheatedthrough.

7.Useaspatulatotransferthenachomixturefrom

thebakingdishontothechipsontheservingplatter.Servewithguacamole,sourcream,slicedjalapeños,finelydicedonions,andlimewedgesorslices,ifdesired.

8.Thesenachosarebestservedfresh,butextrafillingandchipscanbestoredinseparateairtightcontainersintherefrigeratorforupto4days.Reheatthefillinginabakingdishinapreheated375°Fovenfor4minutesoruntilwarmedthrough.

The Best Browned Butter CheeseFondue

prep time: 10 minutes (not including time to prepare dippingoptions) cook time: 7 minutes yield: 12 servings

1 cup (2 sticks) unsalted butter1 cup beef or chicken bone broth, homemade (here) orstore-bought2 ounces cream cheese (¼ cup)4½ cups shredded extra-sharp cheddar cheese (about1.2 pounds)½ teaspoon fine sea salt

dipping ideas

1 batch cooked meatballs (from Meatballs with BrownGravy, here)3 cheddar sausages, homemade (here) or store-bought, cooked and cut into 1-inch roundsKeto Buns (here), cut into ½-inch cubes and toasted2 cups button mushrooms2 cups black olives, pitted1 cup celery sticks, about 3 inches long½ cup cherry tomatoes

1.Inalargesaucepanoverhighheat,cookthe

butterforabout5minutes,whiskingconstantly.Thebutterwillstarttosizzleandfoamup.Watchforbrown(butnotblack!)flecks;whenyouseethem,removethepanfromtheheat.

2.Whilewhisking,slowlyaddthebroth,creamcheese,andshreddedcheesetothepanwiththebrownedbutter.Heatlightly,justuntilthecheeseisprettymuchmelted.Addsalttotaste.

3.Removefromtheheat.Usinganimmersionblenderorcountertopblender,blendthefondueuntilverysmooth.Pourintoafonduepotandenjoywiththedippersofyourchoice.

4.Storeextrafondueinanairtightcontainerintherefrigeratorforupto4days.Reheatinthefonduepotoverlowheatuntilthecheeseislooseandwarmedthrough.

Parmesan Chips

prep time: 5 minutes cook time: 25 minutes yield: 32 chips (4servings)

2 cups grated Parmesan cheese (about 8 ounces)

1.Preheattheovento375°F.Linearimmedbakingsheetwithparchmentpaper.

2.Usinga2½-inchjarlidorroundcookiecutterasaguide,drop1tablespoonofthecheeseontotheparchmentanduseyourfingerstospreadthecheesetoformacircle.Spacethecirclesofcheeseabout2inchesapart.

3.Baketheroundsfor5minutesoruntillightlybrownedandbubbly.Allowtocoolonthepan;theywillcrispupastheycool.Removethechipsfromtheparchmentpaperandservewithyourfavoriteketodiportoppings.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto4days.

variation:Pizza Chips. After forming the cheese circles in Step2, scatter some mini pepperoni slices on each circleof cheese.

Buffalo Chicken Wingswith The Best Blue Cheese Dressing

prep time: 5 minutes (not including time to make dressing) cooktime: 35 minutes yield: 6 servings

wings

2 pounds chicken wings and drumettes3 tablespoons melted unsalted butter (or coconut oil ifdairy-free)1 teaspoon fine sea salt½ teaspoon ground black pepper1 tablespoon wing sauce or other medium-hot hotsauce, or to taste

for serving

½ batch The Best Blue Cheese Dressing (here) (omitfor dairy-free)Celery sticks

1.Preheattheovento400°F.

2.Placethechickenwingsanddrumettesinalargebowl.Addthemeltedbutterandtosstocoatthechicken.

3.Placethebutteredchickenonarimmedbakingsheetandseasonliberallywiththesaltandpepper.

4.Bakefor35to40minutes,untilthewingsarecrispyontheedgesandcookedthrough.

5.Removethechickenfromtheovenandbrushitwiththehotsauce.Servewiththebluecheesedressingandcelerysticks.

6.Storeextrawingsinanairtightcontainerintherefrigeratorforupto4days.Reheatthewingsonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Baked Briewith Keto Cherry Jelly

prep time: 15 minutes, plus at least 2 hours for jelly to cool and 1hour to chill dough, if needed cook time: 10 minutes yield: 8servings

jelly

1 cherry tea bag2 teaspoons grass-fed powdered gelatin⅓ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)2 teaspoons cherry extract⅛ teaspoon citric acid (for natural preservation andsour taste)A few drops of natural red food coloring (optional)

dough

1¾ cups shredded mozzarella cheese2 tablespoons unsalted butter1 large egg¾ cup blanched almond flour⅛ teaspoon fine sea salt1 (8-ounce) wheel Brie cheese

for garnish (optional)

2 tablespoons chopped pecans2 tablespoons chopped fresh parsley

1.Tomakethejelly,bring1cupofwatertoaboilinateakettle.Placetheteabaginacupandpourthehotwaterintothecup.Letitsteepforafewminutes,thenremovetheteabag.

2.Place2tablespoonsofcoolwaterinabowl.Siftthegelatinoverthewaterandallowittosoftenforafewminutes.Addthebrewedteatothesoftenedgelatin.

3.Addthesweetenertotheteamixtureandstirtocombine.Tasteandaddmoresweetener,ifdesired.

4.Addtheextract,citricacid,andfoodcoloring,ifusing,andstirtocombine.Letcoolonthecounterforatleast2hoursbeforeusing.

5.Tomakethedough,placethemozzarellaandbutterinamicrowave-safebowlandmicrowavefor1to2minutes,untilthecheeseisentirelymelted.Stirwell.

6.Addtheeggand,usingahandmixer,combinewell.Addthealmondflourandsaltandmixtocombine.Usingyourhands,workitlikeatraditionaldough,kneadingforabout3minutes.(Note:Ifthe

doughistoosticky,chillitintherefrigeratorforanhourorovernight.)

7.Placeapizzastone(orabakingsheet,butapizzastonewillbakethebottombetter)inthecoldovenandpreheattheovento400°F.

8.Placethedoughonagreasedsheetofparchmentpaperandpatitoutwithyourhandstoformalargecircle,about10inchesindiameter,orarectangle,about8by10inches.Thisdoughmaybehardtorollout,butitisveryforgiving.ShapethedougharoundtheBrie.

9.TransferthewrappedBrieontheparchmentpapertothehotstoneintheoven.Bakefor10to12minutes,untilthecrustisgoldenbrown.

10.SpreadthecherryjellyalloverthetopofthebakedBrie.Garnishwithchoppedpecansandparsley,ifdesired.

11.Thisdishisbestservedfresh,butanyextrascanbestoredinanairtightcontainerintherefrigeratorforupto3days.Reheatinapreheated350°Fovenortoasterovenfor5minutesoruntilthecheeseismelted.

note:Youcanfindcitricacidinnaturalfoodstores.It

isanaturalpreservativewithagreatsourtaste.

Spanakopita Flatbread

prep time: 10 minutes, plus 1 hour to chill dough, if needed cooktime: 12 minutes yield: 4 servings

dough

1¾ cups shredded mozzarella cheese2 tablespoons unsalted butter¾ cup blanched almond flour1 large egg⅛ teaspoon fine sea salt

toppings

¼ cup Greek dressing, homemade (here) or store-bought, plus extra for serving½ cup shredded mozzarella cheese½ cup crumbled feta cheese¼ cup diced green bell peppers¼ cup chopped red onions

for garnish

¼ cup sliced black olives2 tablespoons sliced cherry tomatoesHandful of fresh spinach leaves

Fresh oregano leaves

1.Preheattheovento425°F.

2.Tomakethedough,placethemozzarellaandbutterinamicrowave-safebowlandmicrowavefor1to2minutes,untilthecheeseisentirelymelted.Stirwell.

3.Addtheeggand,usingahandmixer,combinewell.Addthealmondflourandsaltandmixtocombine.Usingyourhands,workitlikeatraditionaldough,kneadingforabout3minutes.(Note:Ifthedoughistoosticky,chillitintherefrigeratorforanhourorovernight.)

4.Placeapizzastone(orabakingsheet,butapizzastonewillbakethebottombetter)inthecoldovenandpreheattheovento400°F.

5.Placethedoughonagreasedsheetofparchmentpaperandpatitoutwithyourhandstoformalargecircle,about10inchesindiameter,orarectangle,about8by10inches.

6.SpreadtheGreekdressingoverthepizzacrust.Sprinklewiththecheesesandtopwiththebellpeppersandonions.

7.Bakeuntilthecheeseismelted,about10minutes.Removefromtheovenandgarnishwithblack

olives,tomatoes,spinachleaves,andoreganoleaves.ServewithextraGreekdressingontheside.

8.Thisflatbreadisbestconsumedfresh,butanyextrascanbestoredinanairtightcontainerintherefrigeratorforupto3days.Reheatinapreheated350°Fovenortoasterovenfor5minutesoruntilthecheeseismelted.

Bacon-Wrapped

Stuffed Meatballs

prep time: 5 minutes (not including time to make dressing) cooktime: 17 minutes yield: 12 meatballs (2 per serving as an appetizer,3 as a meal)These meatballs are so amazing that I often make atriple batch and store unbaked meatballs in thefreezer for easy appetizers or meals. If you can’t findlarge cheese curds, about ½ inch in size, you can usea few smaller cheese curds per meatball instead, orsubstitute cubed cheese.

1 tablespoon ghee or unsalted butter (or coconut oil ifdairy-free)¼ cup chopped onions½ teaspoon fine sea salt1 pound ground beef½ cup finely chopped mushrooms½ cup powdered Parmesan cheese (see here; omit fordairy-free)1 large egg12 large cheese curds or ½-inch cubes of fontina orcheddar cheese (omit for dairy-free)12 strips bacon, cut in half lengthwise

serving options

Ranch dressing, homemade (here) or store-boughtCilantro Lime Ranch Dressing (here)Stone-ground mustard

1.Preheattheovento400°F.

2.Heatthegheeinaheavy-bottomedskillet(suchascastiron).Addtheonions,sprinklewiththesalt,andcookforabout5minutes,untiltheonionsaretranslucent.Removetheonionstoabowltocool.

3.Putthegroundbeef,choppedmushrooms,Parmesancheese,andegginabowl.Whentheonionsarenolongerhottothetouch,addthemtothebowlwiththemeatmixtureandworkeverythingtogetherwithyourhands.

4.Shapethemeatmixtureintoa2-inchballaroundalargecheesecurdorcheesecube.Wrapahalfstripofbaconaroundtheentiremeatball,thenplaceanotherhalfstrip,makinganX,andwrapitaroundthemeatball.Placethewrappedmeatballonarimmedbakingsheetandsecurethebacontothemeatballwithatoothpick.Repeatwiththerestofthemeatmixture,cheese,andbacon.

5.Bakefor12minutesoruntilthebaconiscookedandgoldenbrown.Servewithranchdressingormustard,ifdesired.

6.Storeextrasinanairtightcontainerinthe

refrigeratorforupto3days.Reheatinabakingdishinapreheated375°Fovenfor5minutesoruntilwarmedthrough.

tip:Tomakethisrecipeevenmoreketo,substitutegroundporkforthegroundbeef.

Hush Puppieswith Pimiento Mayo

prep time: 8 minutes cook time: 8 minutes yield: 12 servings

pimiento mayo

½ cup mayonnaise, homemade (here) or store-bought2 tablespoons jarred pimientos, drained1 tablespoon lemon juice1 teaspoon paprika

hush puppies

1 cup powdered Parmesan cheese (see here), plusmore if needed1 teaspoon baking powder1 ounce cream cheese (2 tablespoons), softened1 large egg, beaten2 tablespoons minced onions2 tablespoons jarred pimientos, drained⅓ cup finely shredded sharp cheddar cheese½ to 1 cup lard or coconut oil, for frying

1.Tomakethepimientomayo,combinealltheingredientsinasmallbowlandwhiskuntilwellblended.Tasteandadjustthebalanceofflavoras

desired.(Note:Themayocanbemadeupto2daysaheadandstoredinanairtightcontainerintherefrigerator.)

2.Tomakethehushpuppies,combinethepowderedParmesanandbakingpowderinamedium-sizedbowl.Addthesoftenedcreamcheese,beatenegg,andonions.Stirinthepimientosandcheddarcheese.Ifthemixtureistoosofttoshapeintoaball,coverandplaceintherefrigerator;itwillfirmupasitchills.Ifthedoughisstilltoosoftafterchilling,stirinanadditional¼cupofpowderedParmesan.

3.Whenreadytofrythehushpuppies,place½cupoflardinthetallest,skinniestpotyouhave.Heatthelardto375°Fovermedium-highheat.Thehotfatshouldbeatleast1½inchesdeep;addmorelardtothepotifneeded.

4.Take2tablespoonsofthehushpuppydoughandformitintoa1-inchball.Useaspoontodropafewballsatatimeintothehotfat.Fryuntilgoldenbrown,about4minutes.Removefromtheheatandplaceonaplatelinedwithpapertowel.Repeatwiththeremaininghushpuppies.

5.Transferthehushpuppiestoaservingplatterandservewiththepimientomayo.

6.Storeextrahushpuppiesandmayoinseparateairtightcontainersintherefrigeratorforupto3days.

Toreheatthehushpuppies,eitherplacetheminapreheated350°Fovenorfrytheminagreasedskilletonallsidesuntilwarmedthrough,about5minutes.

Soups,Salads,andSides

SeafoodBisque

ClamChowder

Chicken“WildRice”Soup

CreamofChickenSoup

MushroomTruffleBisque

FauxtatoLeekSoup

BeefStew

SlowCookerChipotleLimeSteakSoup

ItalianSausageSoup

PhillyCheesesteakSoup

WarmGoatCheeseSaladwithBaconVinaigrette

MashedFauxtatoes

RoastedCauliflowerwithBéarnaiseSauce

SteakFries

BrusselsSproutswithSoft-BoiledEggsandAvocado

YorkshirePudding

RoastedAsparaguswithPoachedEggsandHollandaise

ZucchiniandBaconGratin

“Cornbread”Muffins

StuffingCupcakes

CreamedCollardswithBrownedButterandBacon

ScallopedFauxtatoeswithBacon,Leeks,andGruyère

PimientoCheeseMuffins

HomemadePimientoCheese

Seafood Bisque

prep time: 10 minutes cook time: 40 minutes yield: 4 servings3 tablespoons ghee or unsalted butter (or butter-flavored coconut oil if dairy-free)2 cups cauliflower florets and chunked cauliflowerstem, about ½ inch in size1 leek, halved lengthwise, thoroughly rinsed andchopped½ cup diced onions1 stalk celery, cut into ½-inch chunksLeaves from 3 sprigs fresh thyme2 strips orange zest2 drops orange oil (optional)1 (8-ounce) package cream cheese (Kite Hill brandcream cheese style spread if dairy-free), softened3 cups chicken bone broth, homemade (here) or store-bought, dividedFine sea salt and ground black pepper1½ cups chopped cooked baby langostino or shrimpOregano leaves, for garnishMelted ghee or extra-virgin olive oil, for drizzling

1.Heatthe3tablespoonsofgheeinasaucepanovermediumheat.Addthecauliflower,leek,onions,celery,thyme,orangezest,andorangeoil,ifusing.Cookfor10to15minutes,untilthecauliflowerissoft.

Scoopouthalfofthecauliflowerandplaceitinafoodprocessororblenderwiththecreamcheeseand1cupofthebroth;pureeuntilsmooth.Returnthepureedcauliflowertothepot,pourintherestofthebroth,andbringtoaboil.

2.Immediatelydecreasetheheatandgentlysimmeruntilthesoupisreducedandthickened,about20minutes.

3.Strainthesoupintoacleanpotandseasonwithsaltandpeppertotaste.Addthelangostinotothestrainedbisque.Cookoverlowheatfor6moreminutesoruntilheatedthrough.

4.Toserve,ladlethebisqueintowarmedsoupbowls.Garnishwithoreganoleavesandadrizzleofmeltedghee.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinasaucepanovermediumheatforafewminutesoruntilwarmedthrough.

Clam Chowder

prep time: 10 minutes cook time: 20 minutes yield: 6 servingsWhen I was in high school, I worked at a restaurantcalled High View, which was on an adorable fishinglake. We always served clam chowder on Fridaynights. I still love clam chowder, so I made a ketogenicclam chowder with browned butter and bacon!4 strips bacon, chopped¼ cup (½ stick) unsalted butter (or butter-flavoredcoconut oil if dairy-free)2 cups cauliflower florets, cut into 1-inch pieces½ cup minced onions½ cup diced celery1 (8-ounce) package cream cheese (Kite Hill brandcream cheese style spread if dairy-free), softened2 cups chicken bone broth, homemade (here) or store-bought, divided3 (6½-ounce) cans minced clams, with juices1½ teaspoons fine sea salt½ teaspoon ground black pepper

1.Inalargeskilletovermedium-highheat,frythebaconuntilcrisp,about4minutes.Settheskilletaside.

2.Placethebutterinalargepotovermedium-high

heat,whisking,untilthebutterfrothsandbrown(butnotblack!)flecksappear,about6minutes.Reducetheheattolow.Addthecauliflower,onions,andcelerytothebrownedbutterandsautéfor2minutes.Addthecreamcheeseand¼cupofthebrothandwhiskuntilwellcombined.

3.Addtherestofthebrothtothepotandcookovermediumheatuntiltheveggiesaretender,about7minutes.Donotallowthesouptoboil.Stirintheclamswiththejuicesjustbeforeserving.Iftheycooktoolong,theywillgettough.Seasonwiththesaltandpepperandserve.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinasaucepanovermediumheatforafewminutesoruntilwarmedthrough.

Chicken “Wild Rice” Soup

prep time: 20 minutes cook time: 1½ hours yield: 10 servingsIn this recipe, I’ve replaced the toothsome texture ofwild rice, a classic component of chicken soup, withchicken cracklings and fried bacon bits. They providegreat flavor and add a satisfying texture: I call them“crunchy rice.” I often use the leftover meat from myHerb Roasted Chicken (here) to make this soup.

½ cup (1 stick) unsalted butter (or lard or butter-flavored coconut oil if dairy-free)½ cup diced onions½ cup diced celery8 ounces mushrooms, sliced6 cups chicken bone broth, home made (here) orstore-bought1 (8-ounce) package cream cheese (Kite Hill brandcream cheese style spread if dairy-free), softened2 cups cooked cubed chicken1 teaspoon fresh thyme, finely chopped½ teaspoon fine sea salt½ teaspoon curry powder½ teaspoon dry mustard½ teaspoon dried parsley½ teaspoon ground black pepper

chicken cracklings (for crunchy “rice”)

(Makes about 2 cups)½ pound chicken skin and fat½ teaspoon ghee (or lard if dairy-free)2 tablespoons finely diced onions1 small clove garlic, smashed to a paste or minced½ tablespoon fresh sage leaves or other herb ofchoice, such as thyme½ teaspoon fine sea salt½ teaspoon ground black pepper

1 pound bacon, diced, for crunchy “rice”

1.Inastockpot,meltthebutterovermediumheat.Stirintheonionsandceleryandsautéfor5minutesoruntilsoft.Addthemushroomsandsautéfor2moreminutes.Pourinthechickenbrothandstir.Bringtoaboil,thenreducetheheattolow.

2.Addthesoftenedcreamcheeseandwhiskuntilitisfullyincorporatedandheatedthrough.

3.Addthechickenandseasoningsandsimmer,covered,for1hour.

4.Whilethesoupissimmering,makethecrunchy“rice,”startingwiththecracklings:Chopthechickenskininto¼-inchpiecesandpatthemcompletelydrywithpapertowels.Heatthegheeinamedium-sizedcast-ironskilletovermediumheat.Addthechickenskinpieces,cover,andreducetheheattolow.Cookfor

12to15minutes,untilthereisalayerofliquidfatinthepan.

5.Meanwhile,frythebaconinalargecast-ironskilletuntilcrispy,about8minutes.Removethebaconfromtheskilletandsetasideuntilyou’rereadytoservethesoup;reservethebaconfatforanotheruse.

6.Afterthechickenfathascookedonlowfor12to15minutes,bringtheheatbackuptomediumanduncovertheskillet.Cookthechickenskinpiecesforanadditional15minutes,stirringoften,untiltheystarttocurlupandthereisalotoffatinthepan.Carefullypourthechickenskinpiecesandliquidfatthroughacolanderintoajar.Savethechickenfatforlateruse—it’sagreatketogenicfat—andputthedrainedchickenskinpiecesbackintheskillet.

7.Totheskillet,addtheonions,garlic,andsageandcookovermediumheatforanother15minutes,stirring,untilthecracklingsaregoldenbrownandcrispy.Removetheskilletfromtheheat.Seasonthecracklingswiththesaltandpepper.

8.Ladlethesoupintobowlsandstirmostofthecrunchy“rice”—thepreparedcracklingsandcrispybacon—intothesoup.Sprinkletheremaining“rice”ontopasagarnish.

busyfamilytip:The cracklings can be made up to 3 days ahead.Once cool, store in an airtight container in the fridge.When ready to add them to the soup, reheat thecracklings in a skillet over medium heat for a fewminutes or until warmed through.

Cream of Chicken Soup

prep time: 10 minutes cook time: 35 minutes yield: 4 servings2 cups chicken bone broth, home made (here) orstore-bought½ cup diced celery4 ounces cream cheese (½ cup) (Kite Hill brand creamcheese style spread if dairy-free), softened1 tablespoon ghee or unsalted butter (or coconut oilor bacon fat if dairy-free)2 tablespoons minced shallots2 cloves garlic, smashed to a paste2 boneless, skinless chicken thighs, chopped into ¼-inch pieces1 teaspoon dried thyme leaves1 teaspoon fine sea salt½ teaspoon ground black pepper½ bay leaf1 tablespoon lemon juice, or more to tasteFresh herbs of choice, such as oregano or thyme, forgarnishAvocado oil or extra-virgin olive oil, for drizzling

1.Inafoodprocessor,pureethebroth,celery,andsoftenedcreamcheese.Setaside.

2.Meltthegheeinasaucepanovermediumheat.

Addtheshallotsandgarlicandlightlysautéfor2minutes,untilfragrant.Addthechoppedchickenandsautéfor6minutesoruntilthechickeniscookedthroughandnolongerpink.

3.Addthecelerypuree,thyme,salt,pepper,andbayleaftothesoupandcookovermediumheatfor25minutes.Removethebayleaf.Stirinthelemonjuice.Tasteandaddmoresalt,pepper,orlemonjuice,ifdesired.Servegarnishedwithfreshherbsandadrizzleofoil.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinasaucepanovermediumheatforafewminutesoruntilwarmedthrough.

Mushroom Truffle Bisque

prep time: 5 minutes (not including time to cook bacon) cook time:10 minutes yield: 4 servingsLongHorn Steakhouse serves amazing steaks, but thesoup that inspired this recipe is also a hit at itsrestaurants. This bisque is rich, creamy, and flavorfuland tastes fantastic paired with a juicy steak!

2 tablespoons unsalted butter or ghee (or coconut oilif dairy-free)4 ounces button mushrooms, sliced4 ounces baby portobello mushrooms, sliced¼ cup chopped white onions½ teaspoon fine sea salt1 clove garlic, minced2 cups chicken bone broth, homemade (here) or store-bought1 (8-ounce) package cream cheese (Kite Hill brandcream cheese style spread if dairy-free), softenedDiced cooked bacon, for garnish (optional)1 teaspoon truffle oil, for drizzling (optional)

1.Meltthebutterinastockpotorlargesaucepanovermediumheat.Addthemushroomsandonionsandsautéuntiltheonionsaretranslucent,about4minutes.

Seasonwiththesalt.Addthegarlicandsautéforanotherminute.Removesomeofthemushroomsandreserveforgarnish.

2.Addthebrothandcreamcheesetothepotandheatthrough.Useanimmersionblendertopureethesoup.Ladleintoservingbowlsandgarnisheachbowlwithafewofthereservedmushrooms,somedicedcookedbacon,andadrizzleoftruffleoil,ifdesired.

3.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinasaucepanovermediumheatforafewminutesoruntilwarmedthrough.

Fauxtato Leek Soup

prep time: 5 minutes cook time: 25 minutes yield: 6 servings

Here’s a secret when you want to make faux-potatoanything using cauliflower: use the stem! When cut intochunks,cauliflowerstemresemblespotatoes,andinsteadofthrowingout thecorewhenyouuse the florets for anotherrecipe,you’veputittogreatuse.

4 strips bacon, diced½ cup chopped leeks½ cup diced celery2 cups cauliflower florets and chunked cauliflowerstem, about ½ inch in size2 cups chicken bone broth, homemade (here) or store-bought1 (8-ounce) package cream cheese (Kite Hill brandcream cheese style spread if dairy-free), softened½ teaspoon fish sauce (optional)1½ teaspoons fine sea salt½ teaspoon ground black pepperAvocado oil or extra-virgin olive oil, for drizzlingFresh thyme leaves, for garnish

1.InalargesaucepanorDutchoven,frythebacon

overmedium-highheatuntilcrisp,about4minutes.Removethebaconandsetaside,leavingthedrippingsinthepan.Addtheleeks,celery,andcauliflowerpiecestothepan.Sautéfor5minutesoruntiltheleeksaresoft.

2.Pourinthechickenbrothandcookovermediumheatuntiltheveggiesaretender,about10minutes.Place½cupofthecookedcauliflowermixtureandthecreamcheeseinafoodprocessorandpureeuntilsmooth.(Thiswillhelpthickenthesoup.)

3.Returnthepureetothepanwiththevegetables.Stirinthefishsauce(ifusing),salt,andpepper.Tasteandadjusttheseasoningasdesired.Heatthrough,butdonotallowthesouptoboil.Servethesoupdrizzledwithoilandgarnishedwiththymeandthereservedbacon.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinasaucepanovermediumheatforafewminutesoruntilwarmedthrough.

Beef Stew

prep time: 15 minutes cook time: 1 hour 40 minutes yield: 8 servings

1 (1-pound) boneless beef roastFine sea salt and ground black pepper3 tablespoons MCT oil or bacon fat½ head (2 cups) cauliflower, cut into 1-inch pieces2 cups button mushrooms, sliced in half1 cup diced onions2 large stalks celery, cut into ¼-inch pieces3 cloves garlic, minced, or 1 head roasted garlic,cloves squeezed from the head4 cups beef bone broth, homemade (here) or store-bought1 (28-ounce) can diced tomatoes, or 2 fresh tomatoes,diced½ teaspoon dried rosemary, or 1 teaspoon freshrosemary, finely chopped½ teaspoon dried thyme, or 1 teaspoon fresh thyme,finely chopped

1.Pattheroastdrywithapapertowelandcutitinto1-inchpieces.Seasonthemeatonallsideswithsaltandpepper.PlacetheMCToilinaDutchovenovermedium-highheat.Whenhot,searthebeefchunksintheoiluntiltheyaregoldenbrownonallsides,about3

minutes.

2.Addthecauliflower,mushrooms,onions,celery,andgarlictothepotwiththebeef.Sautéfor3minutes.

3.Addthebroth,tomatoes,rosemary,andthymetothepot.Coverandcookfor1hour,stirringevery20minutesorso.

4.Uncoverandcookforanother30minutestothickenthestew.Removefromtheheatandserve.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto4daysorinthefreezerforupto1month.Reheatinasaucepanovermediumheatfor5minutesoruntilwarmedthrough.

Slow Cooker Chipotle Lime SteakSoup

prep time: 10 minutes cook time: 4 to 8 hours yield: 8 servings

8 cups beef bone broth, homemade (here) or store-bought1 cup diced onions1 green bell pepper, thinly sliced1 (16-ounce) jar salsa¼ cup diced pickled jalapeños1 chipotle chile pepper in adobo sauce, chopped2½ teaspoons fine sea salt2 teaspoons chili powder1 teaspoon ground cumin1 teaspoon paprika½ teaspoon ground black pepper1 pound boneless beef roast, cut into 2-inch cubes2 limes, halved

for garnish (optional)

Fresh cilantroShredded sharp cheddar cheeseSour creamLime wedges

1.Combinethebroth,onions,bellpepper,salsa,jalapeños,chipotlepepper,salt,andspicesinaslowcooker.Placethecubedbeefontopoftheotheringredients.

2.Coverandcookonlowfor8hoursoronhighfor4hours.Whenthebeefistender,shredthemeatwith2forks.Stirwell.Squeezethelimejuiceintotheslowcooker.Tasteandaddmoresalt,ifdesired.

3.Servetoppedwithfreshcilantro,cheddarcheese,sourcream,andalimewedge,ifdesired.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinasaucepanovermediumheatforafewminutesoruntilwarmedthrough.

Italian Sausage Soup

prep time: 10 minutes cook time: 30 minutes yield: 6 servings

1 tablespoon ghee (or avocado oil if dairy-free)1 pound hot Italian sausages, casings removed6 cups chicken bone broth, homemade (here) or store-bought, divided3 celery stalks, diced½ cup diced onions2 large cloves garlic, minced2 cups cauliflower florets, cut into ½-inch pieces1 cup diced zucchini1 red bell pepper, diced1 teaspoon minced fresh rosemary1 teaspoon minced fresh sage1 teaspoon minced fresh thyme½ teaspoon fine sea salt½ teaspoon ground black pepper½ cup pizza sauce, homemade (here), or store-boughtpizza or marinara sauce1 bay leafChopped fresh parsley, for garnish (optional)

1.HeatthegheeinaDutchovenorstockpotovermediumheat.Addthesausageandcookforabout6minutes,breakingitupintosmallchunksasitbrowns.

Whenthesausageisfullycooked,removeitfromthepotwithaslottedspoon.Putitinabowlandsetaside.

2.Add¼cupofthechickenbrothtothepotandscrapethebottomtodeglaze.Addthecelery,onions,andgarlicandcook,stirringfrequently,untiltheonionsaretranslucent,about5minutes.

3.Addthecauliflower,zucchini,bellpepper,herbs,salt,andpepper.Cook,stirring,foranother3minutes.Addtheremainingbroth,pizzasauce,andbayleaf.Simmerovermediumheatfor8minutes.Addthecookedsausageandsimmerforanother10minutes.Tasteandadjusttheseasoning,ifdesired.

4.Removeanddiscardthebayleaf.Servethesoupgarnishedwithchoppedparsley,ifdesired.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinasaucepanovermediumheatforafewminutesoruntilwarmedthrough.

Philly Cheesesteak Soup

prep time: 15 minutes cook time: 6 to 8 hours yield: 8 servings2 pounds boneless sirloin steak, cubedFine sea salt and ground black pepper¼ cup (½ stick) unsalted butter (or coconut oil ifdairy-free), divided1 cup chopped onions3 cloves garlic, minced6 cups beef bone broth, homemade (here) or store-bought, divided1 green bell pepper, thinly sliced¼ teaspoon cayenne pepper1 (8-ounce) package cream cheese (Kite Hill brandcream cheese style spread if dairy-free), softened1 cup shredded provolone cheese, for garnish (omitfor dairy-free)

1.Seasonthesteakgenerouslyonallsideswithsaltandpepper.

2.Heat2tablespoonsofthebutterinalargeskilletovermedium-highheat.Addtheonionsandgarlicandcookuntilsoft,3to5minutes.Transferthemixturetoaslowcooker.

3.Addthecubedsteaktotheskilletandsearonallsidesuntilthemeatisdarkgoldenbrown,addingmorebutterifneededtokeepthemeatfromstickingtothepan.Thentransferthemeattotheslowcookerwiththeonionsandgarlic.

4.Add5cupsofthebeefbroth,thebellpepper,andthecayennepeppertotheslowcooker.Coverandcookonlowfor6to8hours,untilthemeatiscookedthroughandfork-tender.Shredthemeatwith2forks.

5.Afewminutesbeforeserving,placethesoftenedcreamcheeseandremaining1cupofbrothinablender,pureeuntilsmooth,andthenaddthepureetotheslowcooker.Stirtocombineandturntheheatuptohigh.Continuetocook,covered,justuntilwarmedthrough.

6.Ladlethesoupintobowlsandtopwithshreddedprovolonecheese.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinasaucepanovermediumheatforafewminutesoruntilwarmedthrough.

Warm Goat Cheese Saladwith Bacon Vinaigrette

prep time: 5 minutes cook time: 10 minutes yield: 4 servingsNothing says fall like a warm goat cheese salad with awarm bacon vinaigrette! I’ve always enjoyed flavorfulsalads, even before I started eating keto. But in mypre-keto life, I often made my salads too high in carbsby adding dried cranberries or sun-dried tomatoes.This warm salad needs nothing like that. It is deliciousand creamy without the carbs!½ pound bacon, diced1 (8-ounce) log fresh goat cheese½ cup pork dust (or pork rinds crushed into apowder)3 tablespoons plus 2 teaspoons coconut vinegar orred wine vinegar3 tablespoons avocado oil, MCT oil, or extra-virginolive oil1 teaspoon Dijon mustard½ teaspoon fine sea salt¼ teaspoon ground black pepper2 drops stevia glycerite (optional)4 cups leafy greens½ avocado, sliced (optional)½ cup raw walnuts, for garnish (optional; omit for nut-

free)

1.Sautéthedicedbaconinaskilletovermediumheatuntilcrisp,about5minutes.Usingaslottedspoon,removethebacontoabowl,leavingthedrippingsinthepan.

2.Meanwhile,cutthegoatcheeseloginto8medallionsthatareabout¼inchthick.

3.Placetheporkdustinashallowbowl.Gentlyrolleachgoatcheesemedallionintheporkdusttocoverthemedallions.

4.Inbatches,frythemedallionsinthehotskilletwiththebacondrippingsovermediumheatfor1minuteoruntilgoldenbrown,thenflipandfryforanotherminute.Removethemedallionsfromtheskilletandsetasideonaplate.

5.Addthevinegar,oil,mustard,salt,pepper,andstevia,ifusing,totheskilletandstirwelltocombine.Stirinthecookedbacon.

6.Platethegreensandavocadoslices,ifusing,onaservingplatterandtopwiththefriedgoatcheesemedallions.Drizzlethebaconvinaigretteoverthegreensandgarnishwithwalnutsandfreshlygroundpepper,ifdesired.

Mashed Fauxtatoes

prep time: 5 minutes cook time: 8 minutes yield: 4 servings (1 cupper serving)If you are a visual learner like me, check out the videoabout how to make this recipe on my site,MariaMindBodyHealth.com (type the word video in thesearch field).

2 cups chicken bone broth, homemade (here) or store-boughtFlorets from 1 medium head cauliflower, cut into bite-sized pieces1 tablespoon dried chives, plus extra for garnish1 clove garlic, minced2 ounces cream cheese (¼ cup), softened½ cup shredded sharp cheddar or grated ParmesancheeseFine sea salt and ground black pepperUnsalted butter, for serving

1.Pourthebrothintoalargesaucepan.Useenoughthatyouhaveabout½inchofbrothinthepan.Bringthebrothtoaboil,thenaddthecauliflower,chives,andgarlicandcoverthepanwithatight-fittinglid.Steamthecaulifloweruntiltender,6to8minutes.Drainwell.

Patitverydrybetweenseverallayersofpapertowels.

2.Placethecauliflowerinahigh-poweredblenderorfoodprocessor.Addthecheesesandpureeuntilverysmooth.Seasontotastewithsaltandpepper.Transferthemixturetoaservingdishandgarnishwithpatsofbutterandchoppedchives.

3.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinasaucepanovermediumheatforafewminutesoruntilwarmedthrough.

Roasted Cauliflowerwith Béarnaise Sauce

prep time: 5 minutes (not including time to make béarnaise sauce)cook time: about 20 minutes yield: 6 servings

¼ cup (½ stick) melted unsalted butter, coconut oil,lard, or avocado oil2 teaspoons minced garlic1 medium head cauliflower, cored and separated intomedium to large florets2 teaspoons fine sea salt1 batch Béarnaise Sauce (here)Fresh thyme leaves, for garnish (optional)

1.Preheattheovento450°F.

2.Placethemeltedbutterandgarlicinasmallbowlandstirtocombine.Drizzlethemeltedgarlicbutteroverthecauliflowerandtosstocoat.Spreadoutthecauliflowerononeortworimmedbakingsheets(don’tovercrowdortheywon’troast)andsprinklewiththesalt.Roastfor18to22minutes,untildarkgoldenbrown(Ilikeminealittlecharred).

3.Placetheroastedcaulifloweronaservingplatter,

drizzlewiththebéarnaisesauce,andgarnishwiththymeleaves,ifdesired.

4.Storetheroastedcauliflowerandbéarnaisesauceinseparateairtightcontainersintherefrigeratorforupto3days.Toreheatthecauliflower,placeonabakingsheetinapreheated350°Fovenforafewminutesoruntilwarmedthrough.Toreheatthesauce,seehere.

Steak Fries

prep time: 5 minutes (not including time to make dressing) cooktime: 10 minutes yield: 4 servings2 large eggs1 cup powdered Parmesan cheese (see here)2 large portobello mushrooms, sliced into ¼-inch-thick friesCoconut oil, for fryingCilantro Lime Ranch Dressing (here), The Best BlueCheese Dressing (here), or pizza sauce, homemade(here) or store-bought, for serving

1.Inashallowbowl,beattheeggs.

2.PlacetheParmesancheeseinanothershallowbowl.

3.Diptheportobellofriesintotheeggs,thendredgeintheParmesan,usingyourhandstocoateachfrywell.

4.Putenoughcoconutoilina4-inch-deep(ordeeper)cast-ironskilletsothatitisabout1½inchesdeep.Heattheoilto350°F.Frythesteakfriesin2batchesforabout5minutesperbatch,untilgolden

brown.Removefromtheskilletandplaceonpapertowelstodrain.

5.Arrangethefriesonaservingplatter.Servewiththeketodippingsauceofyourchoice.

6.Thesefriesarebestservedfresh,butanyextrascanbestoredinanairtightcontainerintherefrigeratorforupto3days.Toreheat,placethefriesonarimmedbakingsheetandbroilfor3minutesoruntilcrispy.

Brussels Sproutswith Soft-Boiled Eggs and Avocado

prep time: 10 minutes cook time: 8 minutes yield: 6 servingsIf you had told me when I was a child that someday Iwould love Brussels sprouts, I would have laughed.But you know what? I do! Especially when you usemy method for making the best Brussels sprouts!My technique requires two steps, but it’s worth it: firstI blanch them and then I sauté them. BlanchingBrussels preserves their bright color and cuts downthe cooking time to retain more nutrients and a freshflavor.Why are these the best Brussels sprouts? Well, it isn’tjust the way they’re prepared. The garnish of soft-boiled egg and avocado really steps it up! I loveanything with a soft-boiled egg added to it. If you are aketo-vegetarian (or if, like my son Kai, you do not likebacon), feel free to leave the bacon out.

1½ pounds Brussels sprouts, trimmed1 cup chopped radicchio or kale2 strips bacon, diced (optional)2 tablespoons unsalted butter (or coconut oil if dairy-

free)1 shallot, finely chopped, or 2 tablespoons dicedonions½ teaspoon fine sea salt (1 teaspoon if not usingbacon)

for garnish

3 soft-boiled eggs (see below; omit for egg-free)2 tablespoons chopped walnuts (omit for nut-free)½ avocado, sliced

1.Bringalargepotofwatertoaboil.AddtheBrusselssproutsandradicchioorkale(Iusedradicchioforacontrastingpurplecolor)andblanchforabout15seconds.Quicklydrainandrinsethevegetablesincoldwater.Cutthelargesproutsinhalflengthwise.

2.Ifusingbacon,cookthebaconinamedium-sizedskilletovermediumheatforabout3minutes,untilbrowned.Removethebacontoabowlandsetaside;leavethedrippingsinthepan.

3.Addthebutterandshallottotheskilletandsautéforabout2minutes,untiltheshallotissoft.AddtheblanchedBrusselssproutsandradicchioandtosstocoatinthebutter.Sautéthevegetablesforabout3minutes,untiltheybegintosoften,thenseasonwiththesaltandcookuntilcrisp-tender,another2minutes.

4.Withaslottedspoon,transferthevegetablestoaservingdish.Topwiththecookedbacon,ifusing,and

soft-boiledeggsslicedinhalf.Sprinklewithchoppedwalnuts,ifusing,andservewithslicedavocado.

5.Thisdishisbestservedfresh,butanyextrascanbestoredinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

howtocookperfectsoft-boiledeggs:Fill a medium saucepan halfway with water and bringto a simmer, but not quite a boil. Gently place theeggs in the simmering water and cook for 5 minutes,holding the water at a simmer, not a boil. Remove theeggs and run under cool water. Once cool, carefullypeel the eggs.

Yorkshire Pudding

prep time: 5 minutes cook time: 20 minutes yield: 12 servingsWhen making this side dish, I like to use a vintagecast-iron muffin pan to make individual puddings. Buta regular muffin pan works just fine, or you can use apie pan to make one large pudding.½ cup pan drippings from a roast prime rib of beef(see here) (see note)3 large eggs, separated¾ cup unsweetened almond milk (or full-fat coconutmilk if nut-free)½ teaspoon fine sea salt¾ cup unflavored egg white protein powder

1.Preheattheovento375°F.

2.Pourthebeefdrippingsintoastandard-size12-wellmuffinpan(ora9-inchmetalpiepan).Placethepanintheovenandgetthedrippingsveryhot.

3.Inthebowlofastandmixerorinalargebowlwithahandmixer,beattheeggwhitesuntilverystiff.Setaside.

4.Inaseparatebowl,usingahandmixer,beattogethertheeggyolks,almondmilk,andsaltuntillightandfoamy.

5.Withthemixeronlowspeed,slowlyaddtheproteinpowdertothebeateneggwhitesandmixjustuntilincorporated.Addtheeggyolkmixturetotheeggwhitemixtureandgentlyfoldtocombine.

6.Carefullytakethehotpanoutoftheovenandpourthedrippingsintothebatter.Givethebatteraquickstirandpourthebatterintothepan(ifusingamuffinpan,filleachwellabouttwo-thirdsfull).Putthepanbackintheovenandcookuntilthepuddingispuffedanddry,15to20minutes(or30minutesifusingapiepan).Allowtorestforafewminutesbeforeremovingfromthepan.

7.Thisdishisbestservedfresh,butanyextrascanbestoredinanairtightcontainerintherefrigeratorforupto3days.Reheatonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

tip:Ifyouareavegetarian,youcanusecoconutoilratherthanbeefdrippingstogreasethepan.

Roasted Asparaguswith Poached Eggs and Hollandaise

prep time: 5 minutes (not including time to make hollandaise) cooktime: 15 minutes yield: 4 servings

1 pound medium-thick asparagus1 tablespoon melted ghee or unsalted butter (oravocado oil if dairy-free)¼ teaspoon fine sea salt¼ teaspoon ground black pepper4 large eggsCoconut vinegar½ batch Hollandaise (here), for servingPurple salt, for garnish

1.Preheattheovento450°F.

2.Trimthetoughendsofftheasparagusandplacetheasparagusinasinglelayeronarimmedbakingsheet.Pourthemeltedgheeovertheasparagusandrollthemaroundtocoat.Sprinklewiththesaltandpepper.Roastfor10minutesoruntilslightlybrowned.Meanwhile,poachtheeggs.

3.Topoachtheeggs,fillalargesaucepanhalfway

fullwithwaterandaddatablespoonofcoconutvinegarperquartofwater.Bringtoasimmer,thengentlyaddtheeggsandpoachuntilcookedtoasoftstage,about3minutes.Setthepoachedeggsaside.

4.Dividetheroastedasparagusamong4plates.Topeachplatewith2tablespoonsofhollandaiseandapoachedegg.Sprinklewithpurplesaltandserve.

5.Thisdishisbestservedfresh,butanyextrascanbestoredinanairtightcontainerintherefrigeratorforupto3days.Reheattheasparagusonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.Reheatleftoverpoachedeggsinapanofgentlysimmeringwaterforaminute.Toreheatthehollandaise,seehere.

Zucchini and Bacon Gratin

prep time: 10 minutes cook time: 15 minutes yield: 4 servings

2 strips bacon, diced¼ cup sliced onions1 medium zucchini½ cup grated Parmesan cheese, divided¼ cup chopped leeks, divided (optional)¼ cup small cherry tomatoes, cut in halfFresh dill or thyme, for garnish

1.Preheattheovento425°F.

2.Placethedicedbaconinacast-ironskilletovermediumheat.Addtheonionsandsautéuntilthebaconiscookedthroughandtheonionsarecaramelizedalittle,about5minutes.

3.Meanwhile,cutthezucchiniinto⅛-inch-thickrounds.

4.Placealayerofzucchiniovertheonionsandbaconintheskillet.(Reserveafewpiecesofbaconforgarnish,ifdesired.)SprinklehalfoftheParmesancheeseandhalfoftheleeks,ifusing,overthezucchini

layer.AddanotherlayerofzucchiniandtopwiththeremainingParmesan,remainingleeks,andthetomatoes.

5.Transfertheskillettotheovenandbakefor10minutesoruntilthezucchiniistenderandcrispyaroundtheedgesandthetomatoesshrivelandgetcaramelized.Youcouldevenplacethepanunderthebroilerattheendtocrispupthecheese.Servehot,garnishedwithfreshdillorthyme.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinagreasedskilletovermediumheatforafewminutesoruntilwarmedthrough.

“Cornbread” Muffins

prep time: 5 minutes cook time: 15 minutes yield: 6 jumbo or 12regular-size muffins (1 jumbo or 2 regular-size per serving)The pecan meal in this recipe creates the perfecttexture of cornbread—without the corn! You caneither purchase pecan meal or make your own bypulsing raw pecans in a food processor or blenderuntil a rough powder forms. (Do not process the nutstoo much or you will end up with pecan butter.) Thesemuffins taste great with keto soups!

½ cup pecan meal¼ cup coconut flour2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here)½ teaspoon baking powder½ teaspoon fine sea salt3 large eggs, beaten½ cup unsweetened cashew milk or almond milk (orheavy cream if not dairy-sensitive)¼ cup (½ stick) unsalted butter or ghee (or butter-flavored coconut oil if dairy-free), melted but not hot,plus extra for serving1 teaspoon maple extract (optional)

1.Preheattheovento325°F.Greaseajumbo6-wellmuffinpanorstandard-size12-wellmuffinpan.

2.Placethepecanmeal,coconutflour,powderedsweetener(ifusingpowdered),bakingpowder,andsaltinamedium-sizedbowlandmixwelltocombine.Addtheeggs,cashewmilk,meltedbutter,liquidsweetener(ifusingliquid),andmapleextract,ifusing,andblendwell.

3.Pourthebatterintothegreasedmuffinpan,fillingeachwellabouttwo-thirdsfull,andbakefor15to20minutesifusingajumbomuffinpanor12to15minutesifusingaregular-sizemuffinpan,untilatoothpickinsertedinthecenterofamuffincomesoutclean.Allowtocooltoroomtemperaturebeforeremovingfromthepan.Servewithadditionalbutterorghee.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto3days,orfreezeforupto1month.

Stuffing Cupcakes

prep time: 5 minutes (not including time to make buns) cook time: 30minutes yield: 12 cupcakes (1 per serving)

½ cup (1 stick) unsalted butter (or bacon fat or lard ifdairy-free)8 ounces white mushrooms, sliced3 stalks celery, chopped¼ cup chopped onions½ teaspoon dried ground sage½ teaspoon poultry seasoning1 pound bulk pork sausage1 batch Keto Buns (here)1 cup beef or chicken bone broth, homemade (here) orstore-bought1 teaspoon fine sea salt½ teaspoon ground black pepper2 large eggs, beaten

1.Preheattheovento325°F.Greaseastandard-size12-wellmuffinpan.

2.Placethebutterinalargecast-ironskilletovermedium-highheat.Cook,whisking,untilbrown(butnotblack!)flecksappear—thisisbrownedbutter.Reserve¼cupfordrizzlingoverthetopofthe

cupcakesbeforeserving.(Note:Ifusingbaconfatorlard,simplyheatthefatintheskilletbeforecontinuingwithStep3.)

3.Addthemushrooms,celery,onions,sage,andpoultryseasoningtotheskilletwiththebrownedbutterandsautéuntiltenderandtranslucent,about5minutes.

4.Addthesausageandsauté,usingawoodenspoontobreakupthepieces,untilthemeatiscookedthroughandnolongerpink,about4minutes.Whilethemeatiscooking,cutthebunsinto½-inchcubes.

5.Addthebreadcubestothepanwiththesausagemixture.Pourinthebrothandmixwell.Seasonwiththesaltandpepper.Slidethepanofftheheatandstirinthebeateneggs.

6.Pourthemixtureintothegreasedmuffinpan,fillingeachwellaboutthree-quartersfull.Bake,covered,for15to20minutes,untilcookedthrough.Uncoverandbakefor5moreminutes,untilthecupcakesaregoldenbrownonthetop.

7.Drizzlethereserved¼cupofbrownedbutteroverthetopsofthecupcakesandserve.

Creamed Collardswith Browned Butter and Bacon

prep time: 10 minutes cook time: 25 minutes yield: 8 servingsAre you superstitious? Have you ever heard thateating collard greens on New Year’s Day brings goodfortune for the new year? Here is a perfect recipe tocelebrate!

4 strips thick-cut bacon, diced½ cup (1 stick) unsalted butter (or coconut oil if dairy-free)2 cups chicken or beef bone broth, homemade (here)or store-bought1 cup finely chopped onions1 bay leaf3 pounds (2 small bunches) collard greens½ cup heavy cream (or full-fat coconut milk if dairy-free)2 cloves garlic, smashed to a paste1 tablespoon coconut vinegar or apple cider vinegar¾ teaspoon fine sea salt½ teaspoon ground black pepper

1.Inalargesaucepan,cookthedicedbaconovermediumheatuntilslightlycrisp,about5minutes.

Removethebaconanddrippingstoabowlandsetaside.

2.Placethebutterinthesamesaucepanandcookoverhighheatforabout5minutes,whisking.Thebutterwillstarttosizzleandfoamup.Watchforbrown(butnotblack!)flecks;whentheybegintoappear,lowertheheat.Whilewhisking,slowlyaddthebroth,thenaddtheonionsandbayleaf.Bringtoaboilandallowtoboilfor5minutes.(Note:Ifusingcoconutoilinsteadofbutter,puttheoil,broth,onions,andbayleafinthepanatthesametimeandboilfor5minutes.)

3.Meanwhile,preparethecollards:Removeanddiscardtheribsandstems.Coarselychopthecollardleaves.

4.Stirthegreens,cream,garlic,vinegar,salt,andpepperintothebrothmixture.Boilfor10minutesoruntilthegreensaretender.Stirinthereservedbaconanddrippingsandserve.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinasaucepanovermediumheatforafewminutesoruntilwarmedthrough.

Scalloped Fauxtatoeswith Bacon, Leeks, and Gruyère

prep time: 10 minutes, plus 10 minutes to rest cook time: 40minutes yield: 8 servingsIn this amazing recipe, you can use cauliflower floretsif you like, but if you really want to fool your dinnerguests, use only the stem and save the florets forFauxtato Leek Soup (here), Roasted Cauliflower withBéarnaise Sauce (here), Mashed Fauxtatoes (here), orany other recipe that uses florets. Cauliflower stemmakes this dish look and taste just like traditionalscalloped potatoes! Not only that, but usingcauliflower instead of potatoes reduces the cookingtime by half.

4 strips bacon, diced3 leeks, thinly sliced¾ teaspoon fine sea salt, divided⅜ teaspoon ground black pepper, divided4 cauliflower stems or 1 medium head cauliflower2½ cups heavy cream, divided6 ounces Gruyère cheese, shredded2 teaspoons chopped fresh thyme¼ teaspoon ground nutmeg¼ cup grated Parmesan cheese

1.Preheattheovento400°Fandgreasean8-inchsquareorsimilar-sizedcasseroledish.

2.Cookthedicedbaconinacast-ironskilletovermediumheatforabout4minutes,stirringoccasionally,untilbrownedandcrispy.Removethebaconfromtheskilletwithaslottedspoon,leavingthedrippingsinthepan.

3.Addtheleekstothebacondrippingsandsautéovermediumheatuntilthey’resoftandstartingtoturngoldenbrown,about3minutes.Sprinkletheleekswith¼teaspoonofthesaltand⅛teaspoonofthepepper.

4.Usingamandolineonthethinnestsetting,cutthecauliflowerstemsintoverythinslicestoresemblescallopedpotatoes.Placehalfofthecauliflowerandhalfofthecreaminthegreasedcasseroledish.Sprinklewith¼teaspoonofthesaltand⅛teaspoonofthepepper.

5.Topthecauliflowerwiththeleeks,bacon,Gruyère,thyme,andnutmeg,thenaddtheremainingcauliflowerandcream.SprinklewiththeParmesan,remaining¼teaspoonofsalt,andremaining⅛teaspoonofpepper.

6.Bakethegratinuntilit’sbubbly,thetopisbrown,andthecauliflowerissoft,about30minutes.Removefromtheovenandallowtorestfor10to15minutesbeforeserving;otherwiseitwillbetoosoupy.Store

extrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenforabout10minutes.

Pimiento Cheese Muffins

prep time: 5 minutes cook time: 15 minutes yield: 6 jumbo or 12regular-size muffins (1 jumbo or 2 regular-size per serving)½ cup blanched almond flour¼ cup coconut flour½ teaspoon baking powder½ teaspoon fine sea salt3 large eggs, beaten½ cup unsweetened cashew milk, almond milk, orheavy cream¼ cup (½ stick) unsalted butter or ghee, melted butnot hot¾ cup shredded extra-sharp cheddar cheese¼ cup drained jarred pimientos, chopped¼ cup minced onions3 tablespoons sliced green onions3 tablespoons minced fresh parsley2 tablespoons finely chopped fresh chives½ batch Homemade Pimiento Cheese (recipe below),for serving

1.Preheattheovento325°F.Greaseajumbo6-wellmuffinpanorastandard-size12-wellmuffinpan.

2.Placethealmondflour,coconutflour,bakingpowder,andsaltinamedium-sizedbowlandmixwell

tocombine.Addthebeateneggs,cashewmilk,andmeltedbutterandblendwell.Stirinthecheddarcheese,pimientos,onions,greenonions,parsley,andchives.

3.Pourthebatterintothegreasedmuffinpan,fillingeachwelltwo-thirdsfull,andbakefor15to20minutesifusingajumbomuffinpanor12to15minutesifusingaregular-sizemuffinpan,untilatoothpickinsertedinthecenterofamuffincomesoutclean.Allowtocooltoroomtemperaturebeforeremovingfromthepan.Servewithpimientocheese.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.

Homemade Pimiento Cheese

prep time: 5 minutes yield: 2 cups (12 servings)1 cup shredded extra-sharp cheddar cheese

4 ounces cream cheese (½ cup), softened¼ cup mayonnaise, homemade (here) or store-bought¼ teaspoon onion powder⅛ teaspoon garlic powder1 (2-ounce) jar diced pimientos, drainedFine sea salt and ground black pepper

1.Placethecheddarcheese,softenedcreamcheese,mayonnaise,onionpowder,garlicpowder,andpimientosinalargebowlandmixwell.Seasontotastewithsaltandpepper.

2.Placeinthefridgetofirmupabitbeforeserving.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.

maindishesPoultry

CordonBleuLasagna

PouletGrand-Mère

ChickenandGravyCobbler

LemonPepperRoastTurkeywithBaconGravy

TurkeyTetrazzini

SkilletEnchiladaCasserole

TurkeyMeatloafCupcakes

SaucyCrispyChicken

BraisedTurkeyLegswithCreamyGravy

ChickenClubHandPies

FriedChickenwithCheesyGrits

ChickenDivan

SmotheredFriedCabinChicken

ShreddedAmishChickenandGravy

BBQChickenLasagna

TurkeyGoulashOverMashedFauxtatoes

RedCurryChickenOverCauliflowerRice

HerbRoastedChicken

ChickenCordonBleu

SlowCookerCreamyPicanteChicken

BuffaloChickenCasserole

Duckàl’Orange

BraisedDuckLegswithBaconandMushrooms

ChickenPotPies

Cordon Bleu Lasagna

prep time: 12 minutes cook time: 1 hour 40 minutes (see tip forshortcut) yield: 10 servingsI ate my first bite of Chicken Cordon Bleu when I wasseventeen, and it was love at first forkful. It wascreamy and ever so flavorful. I thought that turningclassic Chicken Cordon Bleu into a lasagna wouldmake it an extra-comforting recipe!

chicken

3 tablespoons bacon fat, lard, or ghee4 chicken leg quarters (about 3 pounds)1½ teaspoons fine sea salt½ teaspoon ground black pepper¼ cup diced onions1 teaspoon minced garlic1 cup chicken bone broth, homemade (here) or store-bought

sauce

¼ cup (½ stick) unsalted butter1½ ounces cream cheese (3 tablespoons)¼ cup beef or chicken bone broth, homemade (here)

or store-bought1 cup shredded Swiss cheeseFine sea salt and ground black pepper

casserole

1 large zucchini (about 10 inches long), trimmed andsliced lengthwise into ¼-inch planks1 (4-ounce) package sliced Swiss cheese1 (4-ounce) package thin-sliced ham

1.Tocookthechicken:Heatthebaconfatinadeepsautépanovermedium-highheat.Seasonthechickenlegquarterswiththesaltandpepper.Placethechickeninthehotfatandcookuntilgoldenbrownonallsides,about8minutestotal.

2.Addtheonionsandgarlictothepan,reducetheheattomedium,andcookforabout8minutes,stirringoccasionally,untiltheonionsaregoldenbrown.

3.Addthebrothandsimmer,covered,forabout1hour,untilthechickenisalmostfallingoffthebone.

4.Removethechickenlegsfromthepanandallowthemtocooluntilyoucanhandlethem.Removetheskin(seenote),thenshredthemeatandsetitaside.

5.Tomakethesauce:Inasaucepan,meltthebutterovermediumheat.Stirinthecreamcheeseandbrothandcook,stirring,for2minutesoruntilthickened.Reducetheheat.AddtheSwisscheeseandstiruntilthe

cheeseismelted.Seasonwithsaltandpeppertotaste,thenremovefromtheheat.

6.Preheattheovento350°F.Layerthezucchini“noodles”inan8-inchsquarecasseroledish(youshouldhavetwostackedlayersofnoodles),thendrizzle½cupofthesauceoverthezucchini.TopthesaucedzucchiniwithalayerofSwisscheeseslices,thenalayerofhamslices.Layertheshreddedchickenontopoftheham.Drizzletherestofthesauceintothecasseroledish.Topthiswithanotherlayerofham,thentherestofthecheeseslices.

7.Bakethelasagnafor20minutesoruntilthezucchiniissoftandthecheeseismelted.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

note:Afterremovingtheskinfromthecookedchicken,don’tdiscardit!Saveittomakethe“crunchyrice”forChicken“WildRice”Soup(here).Youcanalwaysfreezechickenskinforlateruse.

busyfamilytip:To skip Steps 1 through 3 and shave about 1¼ hoursoff of the cooking time, replace the chicken leg

quarters with a precooked clean-ingredient rotisseriechicken from the supermarket or leftover cookedchicken.

Poulet Grand-Mère

prep time: 15 minutes cook time: 30 minutes yield: 4 servings

4 bone-in, skin-on chicken thighs1 teaspoon fine sea salt, divided¼ cup ghee (or coconut oil if dairy-free)4 sprigs fresh thyme, plus extra for garnish4 strips thick-cut bacon, diced¼ cup sliced onions1 cup sliced mushroomsGround black pepper2 cups chicken bone broth, homemade (here) or store-bought2 tablespoons melted ghee or unsalted butter (oravocado oil if dairy-free) (optional)

1.Preheattheovento350°F.

2.Sprinklethechickenthighswith½teaspoonofthesalt.Inalargecast-ironskillet,heattheghee(enoughtocoatthebottomofthepan)overmedium-highheat.Addthethyme.Placetheseasonedchickenthighsskinsidedowninthepanandsearuntilgoldenbrown,usingaspoontobastethefleshsidewiththemeltedgheefromthepanastheycook.Flipthethighs

andcookforanother2minutesoruntilthechickenisgoldenbrown.Removethechickenfromtheskilletandplaceonarimmedbakingsheet;leavethedrippingsintheskillet.

3.Bakethechickenfor7minutesoruntilitiscookedthroughandnolongerpinkinside.

4.Meanwhile,cookthebacon:Placethedicedbaconintheskilletwiththechickendrippings.Cookovermediumheatfor4minutesoruntilthebaconiscrispandcookedthrough.Useaslottedspoontoscoopoutthebaconpiecesandsetthemaside.

5.Placetheonionsinthehotskilletandcookuntilsoftandtranslucent,about5minutes.Addthemushroomsandcookuntilthemushroomsaregoldenbrownonallsides,3to5minutes.Seasonwiththeremaining½teaspoonofsaltandacouplepinchesofpepper.

6.Addthebrothandscrapeupallthebrownedbitsthathavecollectedonthebottomofthepan.Cookdownuntilthegravyhasreducedabit.Tasteandaddmoreseasoning,ifdesired.Servethechickenwiththemushroomgravyfromthepan.Garnishwiththereservedbaconpiecesandfreshthyme.Drizzlewith2tablespoonsofmeltedghee,ifdesired.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmed

bakingsheetinapreheated350°Fovenforafewminutes,untilwarmedthrough.

Chicken and Gravy Cobbler

prep time: 20 minutes cook time: 25 minutes yield: 8 servings

filling

2 tablespoons ghee or unsalted butter (or coconut oilif dairy-free)1½ cups sliced mushrooms¼ cup diced onions2 stalks celery, finely chopped1 cup chopped asparagus1½ pounds boneless, skinless chicken thighs,chopped into ¼-inch pieces1 teaspoon fine sea salt½ teaspoon ground black pepper4 ounces cream cheese (½ cup) (Kite Hill brand creamcheese style spread if dairy-free)¾ cup chicken bone broth, homemade (here) or store-bought

biscuits

4 large egg whites1 cup blanched almond flour1 teaspoon baking powder¼ teaspoon fine sea salt

3 tablespoons very cold butter (or lard if dairy-free),cut into pieces

Fresh thyme, for garnishMelted ghee, butter, or extra-virgin olive oil, fordrizzling

1.Preheattheovento400°F.

2.Inacast-ironskillet,meltthegheeovermediumheat.Addthemushroomsandonionsandsautéfor4minutesoruntilthemushroomsaregoldenbrown.Addtheceleryandasparagusandsautéforanother3minutes.

3.Seasonthechoppedchickenonallsideswiththesaltandpepper.Addthechickentotheskilletandsautéuntilitissearedonallsides.Itdoesn’tneedtobecookedthrough.

4.Addthecreamcheesetotheskilletanduseawhisktocombinewelluntilnolumpsarepresent.Slowlywhiskinthebroth.Setasideandmakethebiscuitsforthetopping.

5.Tomakethebiscuits,placetheeggwhitesinamixingbowlorthebowlofastandmixerandwhipuntilveryfirmandstiff.Inaseparatemedium-sizedbowl,whisktogetherthealmondflour,bakingpowder,andsalt,thencutinthebutter.(Ifthebutterisn’tchilled,thebiscuitswon’tturnout.)Gentlyfoldthe

flourmixtureintotheeggwhites.Usealargespoonoricecreamscoopertoscoopoutandformthedoughinto2-inch-roundbiscuits,makingsurethebutterstaysinseparateclumps.

6.Placethebiscuitsontopofthechickenmixtureintheskillet.Bakefor12to15minutes,untilthebiscuitsaregoldenbrown.Servegarnishedwiththymeandadrizzleofmeltedghee.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Lemon Pepper Roast Turkeywith Bacon Gravy

prep time: 15 minutes (not including time to make fauxtatoes) cooktime: 3 hours yield: 14 servingsA nice piece of freshly roasted turkey with a side ofmashed fauxtatoes just screams comfort to me. Itlooks like you slaved all day in the kitchen for yourloved ones, but both recipes are really quite simple,and there are lots of uses for the meat. If you findyourself with leftover turkey after making this dish,you can use it to make Turkey Tetrazzini (here) orTurkey Goulash (here), for example. And you can usethe carcass to make a rich turkey bone broth (here)for use in Braised Turkey Legs with Creamy Gravy(here) or the goulash.1 (12-pound) turkey3 lemons, plus extra for garnish2 tablespoons ground black pepper1 tablespoon fine sea salt1 cup diced onions2 cloves garlic, minced1 large stalk celery, diced4 small sprigs fresh thyme10 strips bacon, diced½ cup ghee or unsalted butter⅛ teaspoon guar gum (a natural thickener), or 1

ounce cream cheese (2 tablespoons)

for serving (optional)

Mashed Fauxtatoes (here; see note)

1.Preheattheovento350°F.

2.Removetheneckandgibletsfromtheturkey.

3.Gratethezestofthelemonsintoasmallbowl.Addthepepperandsalt.Usingpapertowels,pattheturkeydry.Seasontheturkeycavitywithabitofthezestmixture,thenrubtherestallovertheoutsideoftheturkey.Cutthelemonsinhalf.Place1lemoninsidethecavityalongwiththeonions,garlic,celery,andthymesprigs.

4.Tietheturkeylegstogetherusingkitchentwineorasmallstring.Placetheturkeyonaracksetinsidealargeroastingpan.Tuckthewingsunderthebodytopreventburning.

5.Cookthedicedbaconinalargeskilletovermediumheatuntilcrisp,about5minutes.Transfertopapertowelstodrain,keepingthedrippingsintheskillet.

6.Addthegheetotheskilletwiththedrippingsandstiruntilmelted,thenpourintoabowlandstirinthejuiceoftheremaining2lemons.Rubthismixtureall

overtheturkey.Placetheturkeyintheovenandroastfor30minutes.After30minutes,bastetheturkeywiththedrippings.Continuetoroastforatotalofabout3hours,bastingeveryhalfhour,untilameatthermometerinsertedintothethighregisters165°F.Removetheturkeytoaservingtraytorestforatleast25minutesbeforecarving.

7.Meanwhile,pourthedrippingsfromtheroastingpanintoasaucepanandplaceovermediumheat.Whiskintheguargumorcreamcheeseuntilwellcombinedandnoclumpsarepresent.Cookfor5minutes,stirring,untilthegravyisthick.Thenaddthereservedbaconforanamazinggravy.Servewithextralemonhalvesorquarters.

8.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

note:Onebatchofmashedfauxtatoesservesfourpeople.Doubleortripletherecipeasneededdependingonhowmanypeopleyouareserving.

Turkey Tetrazzini

prep time: 5 minutes cook time: 45 minutes yield: 8 servings

noodles

2 tablespoons unsalted butter or ghee (for cabbagenoodles)4 cups very thinly sliced green cabbage or raw spiral-sliced zucchini noodles2 teaspoons fine sea salt (for zucchini noodles)

1 tablespoon unsalted butter or ghee1 cup sliced mushrooms¼ cup diced leeks or onions6 spears asparagus, cut into 1-inch pieces (toughends trimmed)1 clove garlic, smashed to a paste4 ounces cream cheese (½ cup), softened½ cup turkey or chicken bone broth, homemade (here)or store-bought1 large egg, beaten2 cups shredded cheddar cheese, divided½ cup grated Parmesan cheese1 teaspoon poultry seasoning½ teaspoon fine sea salt¼ teaspoon ground black pepper

3 cups diced leftover cooked turkeyChopped fresh parsley, for garnish (optional)

1.Preheattheovento400°F.Greasea13by9-inchcasseroledish.

2.Ifmakingcabbagenoodles,place2tablespoonsofbutterandthecabbageinalargecast-ironskilletovermedium-lowheat.Coverandcook,stirringoften,for15minutesoruntilthecabbageisverytender.

Ifmakingzucchininoodles,placetheminacolanderoverthesinkandsprinklewith2teaspoonsofsalt.Allowtodrainfor5minutes,thensqueezeouttheexcessliquidandsalt.Placethenoodlesinalargecast-ironskillet.

3.Meanwhile,place1tablespoonofbutterinamedium-sizedskilletovermediumheat.Addthemushrooms,leeks,andasparagusandsautéfor4minutesoruntiltheasparagusiscrisp-tender.Addthegarlicandsautéforanotherminute.Slidethepanofftheheat.

4.Inamedium-sizedbowl,whisktogetherthecreamcheese,broth,andegg.Stirthismixtureintothecabbageorzucchininoodles.Add1½cupsofthecheddarcheese,alongwiththeParmesancheese,poultryseasoning,salt,andpepper.Stiruntilmelted;donotallowthemixturetoboil.

5.Stirintheturkeyandasparagusmixtureandremovefromtheheat.Transferthemixturetothepreparedcasseroledish.Sprinklewiththeremaining½cupofcheddarcheese.

6.Bakefor12minutesoruntilhotandbubbly.Servegarnishedwithparsley,ifdesired.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

tip:Youcanmakeextracabbage“pasta”andstoreitinthefreezerorfridgeforeasyadditionstomeals.Zucchininoodles,however,donotfreezewell.

Skillet Enchilada Casserole

prep time: 10 minutes cook time: 55 minutes yield: 8 servingsThis amazing casserole will warm your soul and fillyour kitchen with amazing smells! This dish alsomakes fantastic leftovers for the week!3 tablespoons ghee or coconut oil, divided1 onion, roughly chopped4 cloves garlic, roughly chopped2½ tablespoons chili powder, divided3 teaspoons ground cumin, divided2½ teaspoons fine sea salt, divided1½ cups chicken bone broth, homemade (here) orstore-bought2 (28-ounce) cans diced tomatoes2 pounds boneless, skinless chicken thighs2 teaspoons paprika1 teaspoon dried ground oregano10 slices deli chicken breast3 cups shredded Monterey Jack cheese

for garnish

Sliced avocadoChopped fresh cilantro and/or sprigsCrumbled Cotija cheese

Lime wedges

1.Heat2tablespoonsofthegheeinacast-ironskilletovermedium-highheat.Addtheonionandsautéfor4minutes.Reducetheheattomediumandaddthegarlic,1tablespoonofthechilipowder,2teaspoonsofthecumin,and1½teaspoonsofthesalt.Sautéfor2moreminutes.

2.Addthechickenbrothandtomatoesandsimmerfor8minutes.Transferthemixturetoablenderandblenduntilsmooth,thensetthesauceaside.

3.Seasonthechickenthighsonallsideswiththeremaining1½tablespoonsofchilipowder,theremainingteaspoonofcumin,theremainingteaspoonofsalt,thepaprika,andtheoregano.Addtheremainingtablespoonofgheetotheskillet,stillovermedium-highheat.Addthechickenandcookforafewminutesoneachsideuntilbrownedonbothsides.Addthereservedsauce,cover,andreducetheheattomedium.Cookfor12minutesoruntilthechickeniscookedthroughandnolongerpink.Removethechickenfromthesauceandshredthemeatwith2forks.Settheshreddedchickenandsauceaside.

4.Preheattheovento350°F.

5.Place5slicesofthedelichickenina9-inchcast-ironskilletorcasseroledish.Topwithhalfoftheshreddedchicken,halfofthesauce,andhalfofthe

MontereyJackcheese.Topwiththeremainingdelichickenslices,shreddedchicken,sauce,andcheese.Bakefor20minutesoruntilthecasseroleisheatedthroughandthecheeseismelted.

6.Garnishthecasserolewithslicesofavocado,choppedcilantro,andcrumbledCotijacheese.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Turkey Meatloaf Cupcakes

prep time: 6 minutes (not including time to make fauxtatoes) cooktime: 15 minutes yield: 12 cupcakes (2 per serving)Instead of using breadcrumbs or cracker crumbs, Iuse an egg as a binder for the meatloaf in this recipe,along with grated Parmesan cheese and finelychopped mushrooms. (Don’t worry, you won’t tastethe mushrooms, but they make the meatloaf verymoist!) Mushrooms and aged cheeses havesomething called umami, a pleasant savory tasteproduced by glutamate and ribonucleotides, whichare chemicals that occur naturally in many foods.Umami is subtle and not generally identifiable, but itblends well with other tastes to intensify and enhanceflavors. Umami plays an important role in making foodtaste delicious.

meatloaf

2 pounds ground turkey¾ cup finely chopped mushrooms½ cup grated Parmesan cheese½ cup tomato sauce1 large egg, beaten2 teaspoons poultry seasoning

1 teaspoon dried thyme leaves1 clove garlic, smashed to a paste

glaze

1 cup tomato sauce2 teaspoons prepared yellow mustard2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here)1 teaspoon onion powder

1 cup tomato sauce, warmed3 cups Mashed Fauxtatoes (here)Fresh parsley or oregano, for garnish

1.Preheattheovento350°F.

2.Inalargebowl,mixtogetherthegroundturkey,mushrooms,Parmesancheese,½cupoftomatosauce,andbeatenegg.Seasonwiththepoultryseasoning,thyme,andgarlicandmixtocombine.

3.Maketheglazebymixingtogetherthe1cupoftomatosauce,mustard,sweetener,andonionpowderinasmallbowl.

4.Pressthemeatmixtureintoastandard-size12-wellmuffinpan,fillingeachwellaboutthree-quartersfull.Topeach“cupcake”withglaze.Bakefor15minutesoruntiltheinternaltemperaturereaches160°F.

5.Removethecupcakesfromthepanontoaservingtray.Topeachcupcakewithaspoonfuloftomatosauce,thenadollopofmashedfauxtatoes.(Iuseapipingbagwithatipforaprettypresentation.)Garnishwithfreshparsleyororegano.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Saucy Crispy Chicken

prep time: 7 minutes, plus 1 hour to marinate cook time: 12 minutesyield: 4 servingsThis recipe has been a big hit with everyone who triesit. It has an amazing crispy crust and a flavorful saucethat can’t be beat!

marinade

½ cup avocado oil½ cup ranch dressing, homemade (here) or store-bought3 tablespoons coconut aminos1 tablespoon minced garlic1 teaspoon coconut vinegar1 teaspoon lemon juice1 teaspoon ground black pepper

4 boneless, skinless chicken thighs, pounded to ¾-inch thicknessFine sea salt and ground black pepper2 teaspoons coconut oil or avocado oil, for frying

parmesan sauce

½ cup ranch dressing, homemade (here) or store-bought¼ cup grated Parmesan cheese

parmesan topping

½ cup pork dust (or blanched almond flour if not nut-sensitive)⅓ cup grated Parmesan cheese2 tablespoons unsalted butter, melted1 teaspoon garlic salt

1 cup shredded provolone cheese

1.Combinetheingredientsforthemarinadeinashallowdish.Addthechickenthighsandstirwelltocoat.Coverandletmarinateintherefrigeratorfor1hourorovernight.

2.Preheatthebroiler.Removethechickenfromthemarinade,patdry,andseasononallsideswithsaltandpepper;discardthemarinade.Heatthecoconutoilinalargecast-ironskilletovermedium-highheat,thenaddthechickenandsautéfor3minutes.Flipandcookforanother3to5minutes,untilthechickeniscookedthroughandnolongerpink.

3.Meanwhile,maketheParmesansauce:Place½cupofranchdressingand¼cupofParmesancheeseinasmallbowlandstirwelltocombine.

4.PreparetheParmesantoppingbyplacingthe

porkdust,⅓cupofParmesancheese,meltedbutter,andgarlicsaltinanothersmallbowl.Stirwelltocombine.

5.CoverthechickenintheskilletwiththeParmesansauce,topwiththeprovolonecheese,andthensprinkleontheParmesantopping.Placeintheovenandbroilfor4minutesoruntilthecheeseismeltedandthetoppingisstartingtobrown.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Braised Turkey Legswith Creamy Gravy

prep time: 15 minutes (not including time to make fauxtatoes) cooktime: about 2 hours yield: 4 servingsThis tasty meal reminds me of Thanksgiving dinner,but without the hassle! Braising turkey legs seemsdaunting, but it creates one amazing meal withoutmuch daunting work.2 tablespoons ghee or coconut oil4 turkey legsFine sea salt and ground black pepper¼ cup diced onions¼ cup diced celery2 sprigs thyme, plus extra for garnish1½ cups turkey or chicken bone broth, homemade(here) or store-bought, or water, or more as needed½ batch Mashed Fauxtatoes (here), for serving1 ounce mascarpone or cream cheese (2tablespoons), softenedChopped fresh herbs, such as thyme, for garnishMelted ghee or extra-virgin olive oil, for drizzling

1.Preheattheovento300°F.

2.Heatthegheeinacast-ironskilletovermedium-

highheat.Seasontheturkeylegsonallsideswithsaltandpepper.Placethelegsintheskilletandsearonallsidesuntilgoldenbrown,about3minutesperside.Removefromtheskilletandplaceinaroastingpan.

3.Placetheonions,celery,andthymesprigsintheskilletandfryfor8minutesoruntiltheonionsaretranslucent.Transfertheveggiestotheroastingpan,tuckingthemundertheturkeylegssotheydon’tburn.Pourthebrothintothepan.Placethepanintheovenandroast,uncovered,forabout1hour40minutes,untiltheturkeyiscookedthroughandnolongerpinkinsidewhenpiercedwithaknife.

4.Toserve,dividethefauxtatoesamong4plates.Placeaturkeylegontopofthemashoneachplate.

5.Pourthesauceandveggiesfromtheroastingpanintoablender.Addthemascarponeandpureeuntilsmooth.Covereachturkeylegwiththecreamygravy.Garnishwithherbsandadrizzleofmeltedghee.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Chicken Club Hand Pies

prep time: 10 minutes, plus 1 hour to chill dough, if needed cooktime: 15 minutes yield: 4 servingsThese hand pies are super-tasty and really cute toserve. If you love them as much as we do, I highlysuggest making a quadruple batch and storingunbaked pies in the freezer for easy meals: all youhave to do is pop one in the toaster oven or oven!

dough

1¾ cups shredded mozzarella cheese2 tablespoons unsalted butter1 large egg, beaten¾ cup blanched almond flour⅛ teaspoon fine sea salt

filling

2 strips bacon, diced2 tablespoons diced onions⅛ teaspoon minced fresh thyme1 boneless, skinless chicken thigh, cut into ¼-inchpieces (about ½ cup)¼ cup mayonnaise, homemade (here) or store-bought

Fresh oregano, for garnishRanch dressing, homemade (here) or store-bought,for serving

1.Placeapizzastoneinthecoldoven,thenturntheovenonto425°F.(Youcanuseabakingsheet,butapizzastonewillbakethebottomsbetter.)

2.Tomakethedough,placethemozzarellacheeseandbutterinamicrowave-safebowlandmicrowavefor1to2minutes,untilthecheeseisentirelymelted.Stirwell.

3.Addtheeggand,usingahandmixer,combinewell.Addthealmondflourandsaltandcombinewellwiththemixer.Useyourhandsandworkitlikeatraditionaldough,kneadingforabout3minutes.Setthedoughaside.(Note:Ifthedoughistoosticky,chillitintherefrigeratorforanhourorovernight.)

4.Tomakethefilling,placethedicedbaconandonionsinaskilletovermediumheat.Cookuntilthebaconiscrispyandtheonionsaresoft,about3minutes.Addthethymeandchickenandsautéuntilthechickeniscookedthrough.Removefromtheheat.Addthemayoandstirwelltocombine.Setaside.

5.Placeagreasedpieceofparchmentpaperonarimlessbakingsheet.Placeone-quarterofthedoughonthegreasedparchmentandpatitoutwithyourhandstoformasmallcircle,about4inchesindiameter.Repeat

withtheremainingdough,makingatotalof4circles.Dividethecookedfillingamongthepies.Sealeachpieclosedbyfoldingitinhalfandcrimpingtheedgeswithyourfingers.

6.Transferthepiestothehotstoneintheovenbyslidingtheparchmentwiththepiesoffofthebakingsheetandontothestone.Bakefor10minutesoruntilthepiesaregoldenbrown.Garnishwithoreganoandservewithranchdressing.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonabakingsheetinapreheated350°Fovenortoasterovenfor5minutesoruntilwarmedthrough.

Fried Chickenwith Cheesy Grits

prep time: 8 minutes (not including time to make grits or kale chips)cook time: 13 minutes yield: 4 servingsNothing screams “comfort food” louder than friedchicken and grits! This keto remake will have youasking for more just to make sure the dish is keto—ittastes that good!2 cups coconut oil or rendered keto fat, such as lard,for frying (see note)1 large egg½ cup powdered Parmesan cheese (see here) or porkdust¼ teaspoon ground black pepper4 chicken legsDouble batch Keto Grits (here), for serving

Chopped fresh herbs of choice, for garnish (optional)Kale chips (recipe below), for serving (optional)

1.Heattheoilina4-inch-deep(ordeeper)cast-ironskilletovermediumheatto375°F.

2.Whiletheoilisheating,placetheegginashallowbowlandbeatitlightlywithafork.Combine

theParmesancheeseandpepperinaseparateshallowbowl.Dipthechickenlegsintotheegg,thenintotheParmesanmixture.Usingyourhands,pressthecheeseontothechickentoformanicecrust.

3.Frythechickenlegsinthehotoiluntilthechickeniscookedthrough,about10minutes,rotatingthelegsasneeded.Removefromtheoilandsetaside.

4.Dividethegritsamong4platesandtopeachplatewithachickenleg.Sprinklewithchoppedherbsandservewithkalechips,ifdesired.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatthechickenonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.Reheatthegritsinasaucepanoverlowheat.

note:Thismayseemlikealotofoil,butIstrainitafteruseandsaveitinalargemasonjarintherefrigeratorforfuturefrying.

howtomakekalechips:To make kale chips, preheat the oven to 250°F. Forthis recipe, have on hand about 2 bunches of kaleleaves. Wash the leaves, then dry them very well.Using a sharp knife, carve out the thick inner stems.

Place the destemmed kale leaves on a rimmedbaking sheet. Lightly mist with coconut oil spray andsprinkle with salt. Bake for 40 minutes to 1 hour, untilthe chips are crisp. Remove from the oven and setaside to cool. Kale chips can be stored in an airtightcontainer for up to 1 week but are best eaten within 3days. Makes 8 cups of chips (½ cup per serving).

Chicken Divan

prep time: 5 minutes cook time: 30 minutes yield: 4 servingsThis diner classic is typically made with multiple typesof “cream of” soups. I find it interesting that thosecanned soups don’t even have cream in them! Thisdish is way better than what you’d get at a diner. Thecasserole mixture can be prepared ahead, covered,and stored in the refrigerator until ready to bake.

1 cup mayonnaise, homemade (here) or store-bought1 cup chicken bone broth, homemade (here) or store-bought1 cup shredded cheddar cheese1 teaspoon chopped fresh chives1 teaspoon fine sea salt, divided1 (12-ounce) package broccoli florets1 tablespoon ghee or coconut oil4 (4-ounce) boneless, skinless chicken thighs, cut into1-inch strips

1.Preheattheovento350°F.Greasean8-inchsquarecasseroledish.

2.Placethemayo,broth,cheese,chives,and½teaspoonofthesaltinalargemixingbowlandstirto

combinewell.

3.Bringabout1inchofwatertoaboilinapot.Addthebroccoli,cover,andsteamfor3to5minutes,untilcrisp-tender.Drainandtransfertothemixingbowlwiththemayomixture.

4.Heatthegheeinaskilletovermediumheat.Sprinklethechickenstripswiththeremaining½teaspoonofsaltandplaceintheskillet.Sautéthechickenuntilcookedthrough,about4minutesperside.Addthechickentothemixingbowlwiththemayomixture.Stiruntilwellcombined.

5.Placethechickenmixtureinthepreparedcasseroledish.Bakefor15to20minutes,untilthecasseroleismeltedandgooey.Removefromtheovenandenjoy!Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Smothered Fried Cabin Chicken

prep time: 10 minutes cook time: about 10 minutes yield: 4 servings

4 boneless, skinless chicken thighsFine sea salt and ground black pepper2 large eggs½ cup pork dust or powdered pork rinds½ cup powdered Parmesan cheese (see here) (ormore pork dust if dairy-free)2 strips bacon, diced1 cup shredded sharp cheddar cheese (omit for dairy-free)¼ cup diced tomatoes2 cups leafy salad greens mix, such as mesclun1 lemon, quartered¼ cup ranch dressing, homemade (here) or store-boughtSliced green onions, for garnish

1.Preheattheovento400°F.

2.Placethechickenthighsbetween2piecesofparchmentpaperand,usingarollingpinormeattenderizer,poundgentlyuntilthechickenisabout¼inchthick.Seasonwellonbothsideswithsaltandpepper.

3.Beattheeggsinashallowbowl.Beatin1tablespoonofwaterandseasonwithapinchofsaltandpepper.Inanothershallowbowl,combinetheporkdustandParmesancheese.

4.Dredgeeachchickenthighinthebeateneggsandlettheexcessdripoff,thenpressbothsidesofthechickenintotheporkdustmixture.

5.Inalargecast-ironskilletovermedium-highheat,frythedicedbaconforabout4minutes,stirring,untilcrisp.Removefromtheskilletandsetaside.Leavethebacondrippingsintheskillet.

6.Ifneeded,addatablespoonortwoofavocadooilorcoconutoiltothebacondrippingsintheskilletforfrying.Oncehot,searthebreadedchickenthighsuntilgoldenbrownononeside,about2minutes.Flipandsearuntilgoldenbrownontheotherside,aboutanother2minutes.Removetheskilletfromtheheat.Topthefriedchickenwiththeshreddedcheese,friedbacon,anddicedtomatoes.Placeintheovenfor3minutesoruntilthecheeseismelted.

7.Meanwhile,makethesaladbycleaningandroughlychoppingthesaladgreens.

8.Dividethesmotheredchickenandsaladamong4plates.Squirtalemonquarterovereachportionofchickenandsalad.Thendrizzlewithranchdressing

andgarnishwithslicedgreenonions.

9.Storeextrachickenandsaladinseparateairtightcontainersintherefrigeratorforupto3days.Reheatthechickenonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Shredded Amish Chicken andGravy

prep time: 5 minutes (not including time to make fauxtatoes,biscuits, or rice) cook time: 6 hours yield: 6 servingsI grew up in a small town in north-central Wisconsin,where Amish chicken and gravy is a traditional mealserved at everything from graduation parties toweddings. You often find this dish made with turkeyinstead of chicken.

6 boneless, skinless chicken thighs1 cup chicken bone broth, homemade (here) or store-bought1 (8-ounce) package cream cheese (Kite Hill brandcream cheese style spread if dairy-free), softened1 tablespoon poultry seasoning1 teaspoon ground black pepperFresh herbs of choice, such as thyme, for garnish(optional)Melted ghee or unsalted butter, for drizzling (optional;omit for dairy-free)

serving suggestions

1 batch Mashed Fauxtatoes (here)6 Garlicky Cheddar Biscuits, split in half (here)1 batch Cauliflower Rice (here)

1.Placethechickenthighsina4-quartslowcooker.Combinethebroth,creamcheese,poultryseasoning,andpepperinablenderandpureeuntilsmooth.Addtheblendedmixturetotheslowcooker.Coverandcookonlowfor6hoursoruntilthechickenfallsaparteasily.Shredthemeatwith2forksandstiritintothegravy.Tasteandaddsalt,ifdesired.

2.Servethechickenovermashedfauxtatoes,biscuits,orcauliflowerricewithlotsofgravyfromtheslowcooker.Garnishwithfreshherbsandadrizzleofmeltedghee,ifdesired.

3.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

note:Ifdairy-free,servethechickenovercauliflowerriceormakethedairy-freeversionofthebiscuits.Ifnut-freeoregg-free,serveitoverfauxtatoesorcauliflowerrice.

BBQ Chicken Lasagna

prep time: 10 minutes (not including time to cook chicken) cooktime: 45 minutes yield: 10 servingsI made this recipe about five years ago for mybrothers and sisters. Since I’m always trying newrecipes, I had totally forgotten about this one until mysister-in-law reminded me of how much they loved theBBQ chicken lasagna I made for them. For her toremember this dish from years ago, it must have beengood! And trust me, it is.

sauce

4 cups tomato sauce2 teaspoons liquid smoke¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)

noodles

16 thin slices deli roasted chicken breast

filling

2 cups shredded cheddar cheese3 cups shredded cooked chicken thighs (from about 2pounds bone-in thighs; see below)

optional fillings

1 pound button mushrooms, sliced and sautéed inbutter1 green bell pepper, chopped and sautéed in butter½ cup diced onions, sautéed in butter

how to make slow cooker shredded chicken thighs

2 pounds bone-in, skin-on chicken thighs2 cups chicken bone broth, homemade (here) or store-bought¼ cup diced onions2 teaspoons minced garlic1 teaspoon fine sea salt½ teaspoon ground black pepper

1.Preheattheovento375°F.Greasea13by9-inchbakingdish.

2.Preparethesauce:Placethetomatosauceinalargebowl.Addtheliquidsmokeandsweetenerandmixtocombine.Setaside.

3.Assemblethelasagna:Pour1cupofthesauceintothegreasedbakingdish.Layerwithhalfofthedelichicken“noodles,”thenhalfofthecheese,halfoftheshreddedchicken,andhalfofanyotherfillingsyou

like.(Ilovemushroomssautéedinbutterandseasonedwithatouchofsalt.)Layerwiththeremainingsauce,thennoodles,thenchicken(withanyadditionaltoppings).Topwiththeremainingcheese.

4.Bakethelasagnafor45minutesoruntilthesauceisbubblyandthecheeseisgoldenbrown.Letitrestfor10minutesbeforeserving.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Placealltheingredientsina6-quart(orlarger)slowcooker.Cover and cook on low until the chicken is fork-tender,about 6 hours.Remove the chicken from the slow cooker,then remove the skin (reserve the skin formaking chickencracklings,here).Pull themeat from thebones,discard thebones,andshred themeatusing2 forks.Store thechickeninanairtightcontainerintherefrigeratorforupto5days,orfreeze for up to 1 month. (Note: If you’re not using thechickenrightaway,storeitwithsomeofthejuicesfromtheslowcooker. Itwillhelpkeep themeatmoistuntilyouuseit.)Makes3cupsshreddedchicken.

Turkey Goulash Over MashedFauxtatoes

prep time: 10 minutes (not including time to make fauxtatoes) cooktime: 1 hour yield: 8 servingsI turn to this delicious recipe whenever I have leftovermeat after roasting a whole turkey (see here) or turkeyparts (see here).2 tablespoons ghee or coconut oil1 green bell pepper, diced½ cup diced onions2 cloves garlic, smashed to a paste8 ounces Mexican-style fresh (raw) chorizo, removedfrom casings4 cups (¾-inch-cubed) leftover cooked turkey3 tablespoons chili powder1 tablespoon ground cumin1 tablespoon dried oregano leaves1 tablespoon paprika½ teaspoon ground black pepper1 teaspoon fine sea salt1 (24-ounce) jar fire-roasted diced tomatoes2 cups turkey or chicken bone broth, homemade(here) or store-bought1 lime, halved1 batch Mashed Fauxtatoes (here), for serving

Sour cream, for garnishChopped fresh chives, for garnish

1.HeatthegheeinaDutchovenorsouppotovermedium-highheat.Addthebellpepperandonionsandcook,stirringoften,untiltheonionsaretranslucent,about5minutes.Addthegarlicandcookfor1moreminute.

2.Addthechorizoandsauté,usingawoodenspoontocrumblethesausage,untilcookedthrough.Addtheturkey,spices,andsalt.Pourinthetomatoesandbroth,bringtoasimmerovermediumheat,andcook,uncovered,untiltheliquidhasreducedbyafewinchesandthestewhasthickened,about1hour.Squeezethelimejuiceintothepotandstir.

3.Tasteandadjusttheseasoning,ifdesired.Serveinbowlsoverfauxtatoes,garnishedwithadollopofsourcreamandasprinkleofchoppedchives.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinasaucepanovermediumheatfor5minutesoruntilwarmedthrough.

Red Curry Chicken OverCauliflower Rice

prep time: 5 minutes (not including time to make rice) cook time:about 45 minutes yield: 4 servings

1 tablespoon ghee or unsalted butter (or avocado oil ifdairy-free)3 shallots, finely diced1½ cups chicken bone broth, homemade (here) orstore-bought1 (14-ounce) can full-fat coconut milk1½ tablespoons Thai red curry paste2 boneless, skinless chicken thighs, cut into ½-inchchunks¼ cup chopped fresh cilantro1 to 2 green onions, sliced into ½-inch pieces (about¼ cup)¼ teaspoon fine sea salt Juice of 1 lime2 cups Cauliflower Rice (here), for serving½ tablespoon melted ghee (or extra-virgin olive oil ifdairy-free), for drizzling (optional)½ teaspoon ground black pepper, for garnish(optional)Lime or lemon wedges, for garnish (optional)

1.Placethegheeinacast-ironskilletovermedium

heat.Whenhot,addtheshallotsandsautéuntiltender,about2minutes.Reducetheheattolow.

2.Whiskinthebroth,coconutmilk,andcurrypaste.Stirinthechunksofchicken.Simmer,uncovered,for40minutesoruntilthesaucehasreducedabit.Thelongeryousimmerthesauce,thethickeritwillbe.

3.Addthecilantro,greenonions,andsalt.Coverandcookforabout5minutes.Stirinthelimejuiceandimmediatelyremovethepanfromtheheat.

4.Dividethecauliflowerriceamong4servingbowlsandspoonthecurryoverthetop.Servedrizzledwithmeltedgheeandsprinkledwithfreshlygroundpepper,withlimeorlemonwedgesontheside,ifdesired.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinasaucepanovermediumheatforafewminutes,untilwarmedthrough.

Herb Roasted Chicken

prep time: 5 minutes cook time: 1 hour 15 minutes yield: 12 servingsThis chicken works great in Turkey Tetrazzini (here)or Buffalo Chicken Casserole (here). If you preferextra-crispy and tasty skin, after seasoning thechicken well with salt and pepper, place it in therefrigerator overnight, uncovered, to allow the skin todry. I also suggest trussing the legs with kitchentwine.

1 (3- to 4-pound) chickenFine sea salt and ground black pepper3 tablespoons lard or coconut oil (or unsalted butter ifnot dairy-sensitive), softened1 tablespoon chopped fresh thyme2 teaspoons chopped fresh rosemary1 lemon, sliced1 onion, quartered3 cloves garlic, whacked with the side of a knife

1.Preheattheovento425°F.

2.Seasontheinsideandoutsideofthechickenwithagenerousamountofsaltandpepper.Placethelardinamedium-sizedbowlandaddtheherbs.Mixuntil

combined.Slathertheherbylardunderthelayerofskinsoitcanpenetratethechicken.Stuffthelemonslices,onionquarters,andgarlicintothecavity.

3.Placethechickeninalargeroastingpanandroastfor1hour15minutesoruntilameatthermometerinsertedintothethickestpartofthechickenreads170°F.

4.Allowthechickentorestfor10minutesbeforeslicingandserving.Discardthelemon,onion,andgarlic.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Chicken Cordon Bleu

prep time: 10 minutes cook time: 15 minutes yield: 8 servingsI love this recipe. I’m not a huge poultry fan, but even Iwill say that this dish is divine.

browned butter cheese sauce

½ cup (1 stick) unsalted butter½ cup beef or chicken bone broth, homemade (here)or store-bought1 ounce cream cheese (2 tablespoons)10 ounces Swiss cheese, shreddedFine sea salt

8 boneless, skinless chicken thighs½ teaspoon ground black pepper8 slices Swiss cheese8 slices cooked deli ham1 cup powdered Parmesan cheese (see here)2 teaspoons Italian seasoning1 tablespoon ghee or coconut oil, for the skilletChopped fresh parsley, for garnish

1.Tomakethesauce,heatthebutterinalargesaucepanoverhighheatforabout5minutes,whisking.

Thebutterwillstarttosizzleandfoamup.Watchforbrown(butnotblack!)flecks;whenyoustarttoseethem,removethepanfromtheheatandwhiskvigorously.

2.Whilewhisking,slowlyaddthebroth,creamcheese,andshreddedcheese.Heatlightly,justuntilthecheeseismelted.Addsalttotaste.Removefromtheheat,placeinablender,andblenduntilverysmooth.Allowthesaucetocoolabitbeforeserving.

3.Preheattheovento350°F.Greasea13by9-inchbakingdish.

4.Placethechickenthighsbetween2piecesofparchmentpaperandpoundthemto¼-inchthickness.

5.Sprinkleeachpieceofchickenonbothsideswiththepepper(saltisn’tneededbecausethehamandParmesancheesearesaltyenough).Place1sliceofSwisscheeseand1sliceofhamontopofeachthigh.Rollupeachthighandsecurewithatoothpick.Placeinabowl,sprinkletheParmesancheeseandItalianseasoningoverthetop,andturntocoatallsidesofthechickenwell.

6.Heatthegheeinalargeskilletovermedium-highheat.Placethechickenrollsinthehotskilletandcookuntilbrownedononeside,about4minutes.Turnthechickenandcookfor2moreminutes,untilgoldenbrown.

7.Transferthechickenrollstothegreasedbakingdish.Bakeuntilthecheeseismeltedandthechickeniscookedthrough,about5minutes.Removethetoothpicksandallowtorestfor5minutes.Slicecrosswiseandservehot,withwarmcheesesaucedrizzledovereachpiece.Sprinklewithchoppedparsley,ifdesired.

8.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatthechickenrollsonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.Rewarmthesauceonthestovetopovermedium-lowheat.

tip:Thecheesesaucecanbemadeupto3daysaheadandstoredintherefrigerator,thenrewarmedonthestovetopovermedium-lowheat.

note:Ifyouprefertoskipthefrying,youcanskipStep6,placethechickenrollsinthegreasedbakingdish,andbakethemfor20minutesoruntilthechickenisnolongerpinkinside.

Slow Cooker Creamy PicanteChicken

prep time: 5 minutes cook time: 6 to 8 hours yield: 6 servingsThis recipe is a family classic! If you are alwaysstressed out about making dinner, this is anawesome, simple go-to dish. I suggest doing someprep work the night before. I make cauliflower riceand store it in an airtight container in the refrigeratorfor easy additions to meals such as this one. I alsorecommend putting all the ingredients in the slowcooker insert the night before. In the morning, all youhave to do is remember to take it out of the fridge andturn on the slow cooker. Dinner will be ready whenyou get home!

3 cups salsa1 (8-ounce) package cream cheese (Kite Hill brandcream cheese style spread if dairy-free)2 teaspoons fine sea salt6 boneless, skinless chicken thighsDouble batch Cauliflower Rice (here), for serving

1.Placethesalsaandcreamcheeseina4-quartslowcooker.Addthesaltandstirtocombine.Topwith

thechickenthighs.Coverandcookonlowfor6to8hours,untilthechickencaneasilybeshreddedwith2forks.Shredthemeatandcombineitwiththecreamysauceintheslowcooker.Serveovercauliflowerrice.

2.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinasaucepanovermediumheatfor5minutesoruntilwarmedthrough.

Buffalo Chicken Casserole

prep time: 10 minutes cook time: 30 minutes yield: 4 servings

2 tablespoons unsalted butter or ghee (or coconut oilif dairy-free)1 cup diced celery½ cup diced onions3 cloves garlic, smashed to a paste4 boneless, skinless chicken thighs, cut into ¾-inchcubes1 teaspoon fine sea salt¼ teaspoon ground black pepper4 cups cauliflower florets, cut into ½-inch pieces1 tablespoon wing sauce or other medium-hot hotsauce, or more to taste2 ounces cream cheese (¼ cup) (Kite Hill brand creamcheese style spread if dairy-free), softened3 tablespoons chicken bone broth, homemade (here)or store-bought½ cup crumbled blue cheese (omit for dairy-free)Chopped fresh herbs, such as thyme, for garnishCelery sticks, for serving

1.Preheattheovento350°F.

2.Meltthebutterinalargecast-ironskilletorDutch

ovenovermedium-highheat.Addtheceleryandonionsandsautéfor2minutes,stirringoften.Addthegarlicandsautéforanotherminute.

3.Seasonthechickenonallsideswiththesaltandpepper.Addthechickentotheskilletandsautéfor7minutesoruntilthechickeniscookedthrough.Addthecauliflowertotheskillet.

4.Placethewingsauce,creamcheese,andbrothinablenderandpureeuntilsmooth.Addthemixturetotheskilletandstirwelltocombine.Toptheskilletwiththebluecheesecrumbles.Transfertheskillettotheovenandbake,uncovered,for20minutesoruntilthecauliflowerissoft.Removefromtheovenandgarnishwithfreshherbs.Servewithcelerysticks.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Duck à l’Orange

prep time: 7 minutes cook time: 2 hours 15 minutes yield: 8 servings1 (5-pound) duck1 tablespoon fine sea salt1 teaspoon ground black pepperRind from 1 orange4 sprigs fresh thyme4 sprigs fresh marjoramUnsalted butter, softened1 onion, sliced thin1 stalk celery, chopped1 cup duck or chicken bone broth, homemade (here)or store-bought

sauce

2 cups duck or chicken bone broth, homemade (here)or store-bought½ cup (1 stick) unsalted butter or duck fat¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here), or more to taste2 tablespoons coconut vinegar or sherry wine vinegar2 tablespoons minced shallotsGrated zest of 2 oranges, plus extra for garnish(optional)

Juice of 3 lemons6 drops food-grade orange oil, or more to taste

Fresh thyme leaves, for garnishOrange slices, for garnish

1.Preheattheovento475°F.

2.Pattheduckdryandseasontheinsideandoutsidewellwiththesaltandpepper.Placetheorangerind,thyme,andmarjoraminsidethecavity.Rubtheoutsideoftheduckwithbutter.

3.Placetheonionslicesandchoppedceleryinaroastingpan.Settheduckontop.Addthebrothandbakefor30minutes.

4.Meanwhile,maketheorangesauce:Combinealltheingredientsinasmallsaucepan.Simmerovermediumheat(nothighoritwillburn)untilreducedbyhalf,stirringoften,30to45minutes.Tasteandaddmoresweetenerand/ororangeoil,ifdesired.Strainthesauceanddiscardtheorangezest.

5.Aftertheduckhasbeenintheovenfor30minutes,reducetheoventemperatureto350°F.Pourthesauceintotheroastingpanandcooktheduckfor80moreminutesoruntiltheinternaltemperaturereaches170°F.

6.Turntheoventobroilandbroiltheduckfor4

minutesoruntiltheskiniscrisp.Removetheduckfromtheroastingpananddrainthejuicesfromthecavity.Placeonaservingplatterandallowtheducktorestfor10minutesbeforecarving.Servetoppedwiththeorangesauceandgarnishedwiththymeleaves,orangeslices,andextraorangezest,ifdesired.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Braised Duck Legswith Bacon and Mushrooms

prep time: 10 minutes cook time: 1½ hours yield: 4 servingsThis dish is amazingly flavorful on its own, but ifyou’d like to make it even more decadent, I suggestserving it over Mashed Fauxtatoes (here).

2 tablespoons ghee or unsalted butter4 duck leg quarters (legs and thighs)Fine sea salt and ground black pepper½ cup diced onions1 leek, cleaned and diced2 bay leaves2 sprigs fresh rosemary2 sprigs fresh thyme4 cups duck or chicken bone broth, homemade (here)or store-bought2 strips bacon, diced8 ounces mushrooms, sliced

1.MeltthegheeinaDutchovenorlargestockpotovermediumheat.Seasontheducklegsgenerouslywithsaltandpepper.Placetheducklegsskinsidedowninthepotandbrownfor3minutes.Flipandbrownontheothersidefor3minutes.Removethe

ducklegsandsetaside.

2.Addtheonionsandleektothepotandcookfor3minutes.Meanwhile,tiethebayleaves,rosemary,andthymetogetherwithkitchentwine.Addthebouquetofherbsandthebrothtothepot.Returntheducklegstothepot,bringtoasimmer,cover,andsimmerfor75minutesoruntiltheduckisverytender.Removetheducklegsandsetaside.Continuetocookthesauceuntilreducedandthickenedtoyourliking,thenreturntheducktothesauce.

3.Meanwhile,makethebaconandmushrooms:Placethedicedbaconinaskilletovermedium-highheatandfryuntilitisstartingtobrownandgetcrispyandthereisabitofbaconfatinthepan.Addthemushroomsandbrownwiththecrispedbacon.

4.Removethebayleavesandherbsfromthepot.Servetheduckwiththesauceandonionmixture,toppedwiththebaconandmushrooms.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheattheduckonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.Warmthesauceinasmallsaucepanonthestovetopovermedium-lowheat.

Chicken Pot Pies

prep time: 10 minutes, plus 1 hour to chill dough, if needed cooktime: 15 minutes yield: 4 servings

dough

1¾ cups shredded mozzarella cheese2 tablespoons unsalted butter1 large egg, beaten¾ cup blanched almond flour⅛ teaspoon fine sea salt

filling

2 tablespoons unsalted butter¼ cup diced celery¼ cup diced onions¼ teaspoon minced fresh oregano¼ teaspoon minced fresh thyme¼ teaspoon fine sea salt3 boneless, skinless chicken thighs, cut into ¼-inchpieces4 ounces cream cheese (½ cup), softened½ cup chicken bone broth, homemade (here) or store-bought

for garnish

Fresh thyme sprigs

1.Preheattheovento425°F.

2.Tomakethedough,placethemozzarellaandbutterinamicrowave-safebowlandmicrowavefor1to2minutes,untilthecheeseisentirelymelted.Stirwell.Addtheeggandcombinewellusingahandmixer.Addthealmondflourandsaltandcombinewellwiththemixer.Useyourhandsandworkitlikeatraditionaldough,kneadingforabout3minutes.(Note:Ifthedoughistoosticky,chillitintherefrigeratorforanhourorovernight.)

3.Whilethedoughischilling,makethefilling:Meltthebutterinasautépanovermediumheat.Addthecelery,onions,herbs,andsaltandcookuntiltheveggiesaresoft,about4minutes.Addthechickenandsautéuntilcookedthrough,about4moreminutes.Addthecreamcheeseandstiruntilwellcombined.Whilestirring,slowlypourinthebroth.Divideamongfour14-ounceoven-safebowlsorramekins.

4.Greaseapieceofparchmentpaper.Placeone-quarterofthedoughonthegreasedparchmentandpatitoutwithyourhandstoformasmallcircle,slightlylargerthanthediameterofthebowlsorramekinsyou’reusing.Repeatwiththeremainingdough.Placeacircleofdoughontopofeachfilledbowlorramekin.

Sealeachpieclosedbycrimpingthedougharoundtheedgewithyourfingers.

5.Placethebowlsonarimmedbakingsheetandplaceintheoven.Bakefor15to20minutes,untilthepiesaregoldenbrownandthedoughisfullycooked.Servethepiesgarnishedwithfreshthyme.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

maindishesBeefandLamb

SundaySupperPotRoastOverMashedFauxtatoes

SkilletMoussaka

PhillyCheesesteakCupcakes

GyroLoafwithTzatzikiSauce

Joe’sSpecial

MeatloafCordonBleu

SteakFriteswithBéarnaiseSauce

Rib-EyeSteakwithAsparagusPureeandBaconCustard

FiletMignonsFlorentine

MeatballswithBrownGravy

SteakwithBlueCheeseWhip

PerfectReverse-SearPrimeRibwithTigerSauce

GreekBurgerswithFetaDressing

Country-FriedSteakandGravy

TacoPizza

PizzaSupreme

FrenchDipSandwiches

GarlicandRosemaryRackofLamb

Sunday Supper Pot RoastOver Mashed Fauxtatoes

prep time: 15 minutes (not including time to make fauxtatoes) cooktime: 6 hours yield: 8 servings1 (5-pound) bone-in beef chuck roastFine sea salt and ground black pepper3 tablespoons ghee (or coconut oil if dairy-free),divided2 stalks celery, cut into ½-inch pieces2 sprigs fresh thyme1 sprig fresh rosemary8 ounces sliced mushrooms1 cup chopped onions2 cloves garlic, minced2 tablespoons tomato paste2½ cups beef bone broth, homemade (here) or store-bought1 batch Mashed Fauxtatoes (here) (or CauliflowerRice, here, if dairy-free), for serving

1.Seasonbothsidesoftheroastliberallywithsaltandpepper.

2.Heat2tablespoonsofthegheeinalargeskilletovermedium-highheat.Whenhot,seartheroastfor5minutesoneachside,oruntilbrowned.

3.Placetheceleryina4-quartslowcooker.Settheroastontopoftheceleryandpourinanyjuicesfromtheskillet.Addthethymeandrosemarysprigs.

4.Reducetheheatundertheskillettomedium,addthemushroomsandtheremainingtablespoonofghee,andsautéthemushroomsfor3to4minutes.Addtheonionsandsautéfor5minutes,untiltheonionsaretranslucentandbeginningtobrown.Addthegarlicandsautéforanotherminute.Addthetomatopasteandcookfor1moreminute.Addthebeefbroth,stirtocombine,andbringtoasimmer;thenremovefromtheheat.

5.Pourtheonionandmushroommixtureoverthetopoftheroastintheslowcooker.Covertheslowcooker,turntheheattohigh,andcooktheroastfor5to6hours,untilthemeatisfork-tender.

6.Pullthemeatoffthebonesanddiscardthebones.Tasteandaddmoresaltandpepper,ifneeded.Serveovermashedfauxtatoes.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinaskilletovermediumheatfor3minutesoruntilwarmedthrough.

Skillet Moussaka

prep time: 10 minutes cook time: 50 minutes yield: 8 servingsMoussaka is a Greek lasagna layered with eggplant. Ifyou love feta and other Greek flavors, you must try it!I assembled this dish one Sunday afternoon, coveredit, and stored it in the freezer, unbaked. The other day,I knew I was going to be too busy to prepare a mealwhen I got home, so I took the moussaka out of thefreezer in the morning and pop it in the fridge to thawfor an easy dinner that night.

eggplant layer1 small eggplant (about 12 ounces)1 teaspoon fine sea salt1 teaspoon ground black pepper

meat layer1 tablespoon ghee or coconut oil½ cup chopped onions2 cloves garlic, smashed to a paste or minced

1 lemon, thinly sliced1 cup fresh oregano leaves, chopped1 cup fresh flat-leaf parsley leaves, chopped1½ pounds ground lamb or beef2 cups finely diced mushrooms1 teaspoon fine sea salt½ teaspoon ground black pepper¼ teaspoon ground nutmeg1 cinnamon stick1 cup tomato sauce

cheese sauce¼ cup ghee or unsalted butter½ cup beef bone broth, homemade (here) or store-bought2 large eggs, separated8 ounces feta cheese, crumbledPinch of ground nutmeg

Fresh oregano leaves, for garnishMelted ghee, avocado oil, or extra-virgin olive oil, fordrizzling

1.Preheattheovento350°F.

2.Topreparetheeggplantlayer,cutthestemofftheeggplantandremovetheskinwithavegetablepeeler.Slicetheeggplantlengthwiseinto⅛-inch-thickplanks.Seasonbothsidesofthesliceswiththesaltandpepper.Placetheeggplantonagreasedrimmedbakingsheetandbakefor15minutesoruntilsoft.Removethe

eggplantfromtheoven,butleavetheovenonifyouarebakingthelasagnarightaway.

3.Meanwhile,makethemeatlayer:Heat1tablespoonofgheeinan8-inchcast-ironskilletovermediumheat.Addtheonions,garlic,lemonslices,oregano,andparsley.Cook,stirringoften,untiltheonionsaresoft,about3minutes.Addthegroundlambandmushrooms.Stirtocrumblethemeat.Addthesalt,pepper,nutmeg,andcinnamonstick,thenstirinthetomatosauce.Simmer,uncovered,for10minutes,thenremovefromtheheat.

4.Removehalfofthemeatmixturefromtheskilletandplacealayerofeggplantslicesovertheremainingmeatmixtureintheskillet.Toptheeggplantlayerwiththerestofthemeatmixture,thenaddanotherlayerofeggplant.Settheskilletaside.

5.Makethecheesesauce:Inasaucepanoverlowheat,combinethe¼cupofgheeandthebroth.Whenthegheeismelted,whiskintheeggyolks,fetacheese,andnutmegandstirjustuntilcombined.Beattheeggwhitesuntilstiff,thenfoldthemintothesauce.Pourthecheesesauceovertheeggplantintheskillet.

6.Placetheskilletintheovenandbakethemoussakafor30to40minutes,untilthetopisgolden.Letcoolfor10minutesbeforeserving.Garnishwithoreganoleavesandadrizzleofmeltedghee.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto4days.Reheatinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Philly Cheesesteak Cupcakes

prep time: 10 minutes cook time: 16 minutes yield: 6 jumbo or 12regular-size cupcakes (1 jumbo or 2 regular-size per serving)2 tablespoons coconut oil or unsalted butter1½ cups diced green bell peppers¾ cup chopped onions1 clove garlic, smashed to a paste1½ pounds ground beef or lamb1 large egg, beaten½ cup powdered Parmesan cheese (see here)½ teaspoon fine sea salt½ teaspoon ground black pepper½ teaspoon dried basil½ teaspoon chili powder½ teaspoon dried ground marjoram½ teaspoon paprika½ teaspoon dried thyme leaves1½ cups cubed provolone or fontina cheese

1.Preheatovento350°F.Lineajumbo6-wellmuffinpanorastandard-size12-wellmuffinpanwithpaperliners.

2.Heattheoilinaskilletovermedium-highheat.Addthebellpeppersandonionsandsautéuntilsoft,about3minutes.Addthegarlicandsautéforanother

minute.Removefromtheheatandtransferthevegetablemixturetoalargebowl.Addthegroundbeef,beatenegg,andParmesancheese.Seasonwiththesaltandspices.Addthecubesofcheeseandmixwelltocombine.

3.Formthemixtureintosix2½-inchballsortwelve1½-inchballs.Placeaballineachlinedmuffincup.Bakeuntilthecupcakes’internaltemperaturereaches160°F,about12minutesforjumbocupcakesor9minutesforregular-sizedones.Removefromtheovenandservewarm.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Gyro Loafwith Tzatziki Sauce

prep time: 10 minutes, plus at least 1 hour to chill tzatziki saucecook time: 55 minutes yield: 6 servingsWhen I was little, I dreaded meatloaf night. I probablywould have liked it if I had given it a chance, butseriously, I think the name turned me off. I lovemeatloaf now. It’s like a gigantic hamburger. Whowouldn’t want that? I am officially renaming meatloaf“Gigantic Hamburger Loaf”!Instead of using breadcrumbs or cracker crumbs, Iuse an egg for the binder, along with finely choppedmushrooms (you won’t taste them, but mushroomsmake the meatloaf very moist!) and grated Parmesancheese. Mushrooms and aged cheeses havesomething called “umami,” a pleasant savory tasteproduced by glutamate and ribonucleotides, whichare chemicals that occur naturally in many foods.Umami is subtle, but it blends well with other tastes tointensify and enhance flavors, and it plays animportant role in making food taste delicious.

tzatziki sauce

1 cup sour cream1 medium cucumber, peeled, seeded, and finelychopped or shredded and squeezed dry½ teaspoon garlic powder½ teaspoon fine sea salt1 tablespoon finely chopped fresh parsley1 tablespoon finely chopped fresh dill, or ¼ teaspoondried dill weed

gyro loaf1½ pounds ground lamb or beef¾ cup finely chopped mushrooms½ cup diced red onions¼ cup diced black olives8 ounces feta cheese, cut into ¼-inch dice, plus extrafor garnish½ cup powdered Parmesan cheese (see here)¼ cup tomato sauce1 large egg1 teaspoon Greek seasoning1 teaspoon dried oregano leaves1 clove garlic, smashed to a paste

Diced red onions, for garnishDiced tomatoes, for garnish

1.Tomakethetzatzikisauce,placealltheingredientsforthesauceinasmallbowl.Stirwell.Setthesauceintherefrigeratortochillfor1to2hours.(Note:Itcanbemadeupto3daysahead.)

2.Preheattheovento350°F.Haveonhandan8by4-inchloafpan.

3.Placetheingredientsforthegyroloafinalargebowland,usingyourhands,mixtogetheruntilwellcombined.

4.Pressthemeatmixtureintotheloafpan.Bakefor55minutesoruntiltheinternaltemperatureoftheloafreaches160°F.Allowtorestfor10minutesbeforeslicing.Servewiththetzatzikisauce,garnishedwithredonions,tomatoes,andextrafetacheese.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatthegyroloafinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Joe’s Special

prep time: 5 minutes cook time: 25 minutes yield: 2 servingsI once heard Food Network star Tyler Florencedescribe in detail one of the best dishes he ever ate ata restaurant. He called it Joe’s Special. It sounded notonly delicious, but also very easy to make, so Idecided to try it. He was right! It is delicious and easy!

2 tablespoons MCT oil, avocado oil, or lard¼ cup diced onions½ pound ground beef2 cups fresh spinach½ teaspoon fine sea salt¼ teaspoon ground black pepper2 large eggsGrated Parmesan cheese, for garnish (omit if dairy-sensitive)

1.Heattheoilinalargecast-ironskilletovermedium-lowheat.Addtheonionsandcookfor10to20minutes,untiltheonionsaresoftandlightbrown.

2.Increasetheheattomediumandaddthegroundbeef.Brownthemeat,crumblingitwithaspoon,untilcookedthrough,about5minutes.Addthespinach,

salt,andpepperandcookforanotherminute,untilthespinachiswilted.

3.Cracktheeggsintothecenteroftheskilletandscramblethem.Servewarm,garnishedwithParmesancheese,ifdesired.

4.Thisdishisbestservedfresh,butanyleftoverscanbestoredinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Meatloaf Cordon Bleu

prep time: 7 minutes cook time: 1 hour 15 minutes yield: 8 servings2 pounds ground beef2 large eggs, beaten1 small onion, chopped½ cup chopped mushrooms½ cup grated Parmesan cheese1 clove garlic, smashed to a paste1 teaspoon fine sea salt1 teaspoon ground black pepper4 ounces thinly sliced cooked ham4 ounces thinly sliced provolone cheese

1.Preheattheovento350°F.

2.Inamedium-sizedbowl,mixtogetherthegroundbeef,beateneggs,onion,mushrooms,andParmesancheese.Seasonwiththegarlic,salt,andpepperandmixtocombine.

3.Placealargepieceofwaxedpaperonaworksurfaceanddumpthemeatmixtureoutontoit.Patthemixtureintoarectangleabout9incheswideand½inchthick.

4.Laytheslicesofhamontopoftheflattenedmeat,thentopthehamwiththeslicesofprovolone.Pickuptheedgeofthewaxedpapertorolltheflattenedmeatintoalog.

5.Removethewaxedpaper,presstheseamandendstosealtheloaf,andplacetheloafina9by5-inchloafpan.Bakefor1hour15minutesoruntilthemeatloafisnolongerpinkinside.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Steak Friteswith Béarnaise Sauce

prep time: 6 minutes (not including time to make béarnaise) cooktime: 25 minutes yield: 1 servingDon’t throw away those cauliflower stems; use themto make keto French fries! You can use the wholehead of cauliflower if you prefer, but then they won’tlook like French fries.

fries1 cauliflower stem2 teaspoons melted unsalted butter (or meltedcoconut oil, lard, or avocado oil if dairy-free)½ teaspoon fine sea salt¼ teaspoon ground black pepper

steak1 (4-ounce) boneless rib-eye steak, about ¾ inch thick1 teaspoon fine sea salt½ teaspoon ground black pepper2 tablespoons unsalted butter (or coconut oil, lard, or

avocado oil if dairy-free)

for serving3 tablespoons Béarnaise Sauce (here), or 2tablespoons beef bone broth, homemade (here) orstore-bought, for a dairy-free, egg-free pan sauceFresh thyme leaves (optional)

1.Tomakethefries,preheattheovento425°F.Greasearimmedbakingsheet.

2.CutthecauliflowerstemintoFrenchfryshapesandplacethemonthegreasedbakingsheet.Coatthefrieswiththemeltedbutterandsprinklewith½teaspoonofsaltand¼teaspoonofpepper.Bakefor25minutesoruntilgoldenbrown.

3.Seasonthesteakonbothsideswith1teaspoonofsaltand½teaspoonofpepper.Placeacast-ironskilletovermedium-highheat;whenhot,meltthebutterinthepan.Addthesteakandsearoneachsidefor1minute.Reducetheheattomediumandcookforanother6minutesoruntilthesteakiscookedmedium-rare(seechartbelow).Removethesteakfromthepanandallowittorestbeforecutting.

4.Ifyou’reskippingthebéarnaisesauce,usethebeefbrothtomakeaquickpansauce:Pourthebrothintothepanandwhisktoscrapethebottomoftheskilletandcombinethedrippingsandbroth.

5.Placethesteakonaservingplate,topwiththecauliflowerfries,anddrizzlewiththebéarnaisesauceorpansauce.Servegarnishedwiththymeleaves,ifdesired.

6.Thisdishisbestservedfresh,butanyextrascanbestoredinanairtightcontainerintherefrigeratorforupto3days.Reheatthesteakandfriesinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Rib-Eye Steakwith Asparagus Puree and Bacon Custard

prep time: 10 minutes, plus time to chill custard (not including timeto cook bacon) cook time: 35 minutes yield: 2 servings6 strips bacon, cooked and diced1¼ cups heavy cream, divided¼ teaspoon ground nutmeg2 large egg yolks8 asparagus spears1 (8-ounce) boneless rib-eye steakFine sea salt and ground black pepper1 tablespoon ghee

for garnishBaby lettuce leavesCherry tomatoes

1.Tomakethebaconcustard,combinethecookedbacon,1cupofthecream,andthenutmeginasaucepanandbringtoagentlesimmer.Removefromtheheatandallowtheflavorstoinfusefor15minutes.Strainanddiscardthebacon.

2.Whilethebaconsoaksinthecream,placethe

eggyolksinaheatproofbowl(orinsertforadoubleboiler)andwhiskfor5minutesoruntildoubledinsizeandlightenedincolor.Slowlypourafewtablespoonsofthebaconcreamintotheyolkswhilewhiskingsotheeggsdonotcurdle.Setthebowlontopofapotofsimmeringwater(orthebaseofthedoubleboiler).

3.Pourtherestofthebacon-infusedcreamintothebowloverthepotofsimmeringwater.Heatgently,whilestirring,untilthemixtureisthickandcoatsthebackofaspoon,about7minutes.Transferthecustardtoacleanbowlandsetthatbowloverabowloficewatertocoolthecustard.Whencool,placethecustardintherefrigeratortochillcompletely.Forafancypresentation,transferthecustardtoapipingbag,ifdesired.Leavethecustardintherefrigeratoruntilyou’rereadytogarnishtheplates.(Note:Thecustardcanbemade2daysaheadandstoredinanairtightcontainerintherefrigerator.Donotfreeze.)

4.Tomaketheasparaguspuree,trimthewoodyendsoffthestalksandchoptheasparagusinto1-inchpieces.Placetheasparagusinapotofboilingwaterandcookuntiltender,about5minutes(upto7minutesforthickerasparagus).Drainwellandplaceinablender.Addtheremaining¼cupofheavycreamandpureeuntilsmooth.Addsalttotasteandsetthepureeaside.(Note:Thepureecanbemadeupto2daysaheadandstoredinanairtightcontainerintherefrigerator.)

5.Tomakethesteak,patthesteakdrywithapapertowel,seasonwellonallsideswithsaltandpepper,andallowtositatroomtemperaturefor10to15minutes.Heatthegheeinacast-ironskilletovermediumheat.Whenhot,addthesteakandsearfor5minutes.Flipthesteakandcookforanother3to5minutes,dependingonhowwell-doneyoulikeit(seechartatleft).(Atotalof8minutes’cookingtimewillgiveyouamedium-raresteak.)Removethesteakfromthepanandallowittorestonacuttingboardfor10minutes,thenslicethesteakinto½-inch-thickslices.

6.Placeadollopofasparaguspureeoneachplateandsmearitwiththebackofaspoon.Arrangetheslicedrib-eyeontheplates.Garnishwithbabylettuceandtomatoesandsquirtcirclesofbaconcustardaroundeachplate.

7.Thisdishisbestservedfresh,butanyextrascanbestoredinanairtightcontainerintherefrigeratorforupto3days.Reheatthesteakonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Filet Mignons Florentine

prep time: 5 minutes (not including time to make hollandaise) cooktime: 10 minutes yield: 2 servings1 tablespoon keto fat, for frying2 (3-ounce) filet mignons, about 1¼ inches thick1½ teaspoons fine sea salt½ teaspoon ground black pepper1 large tomato, thinly sliced2 tablespoons minced shallots2 cups fresh spinach¼ cup Easy Basil Hollandaise (here)

1.Heatacast-ironskilletovermedium-highheat,thenputthefatinthepan.Whiletheskilletisheating,patthesteaksdrywithapapertowelandseasonwellwiththesaltandpepper.Placethesteaksinthehotfatandsearononesidefor3minutes,thenflipandsearontheothersidefor3minutesoruntildonetoyourliking.(Atotalof6minutes’cookingtimewillgiveyoumedium-raresteaks.)Setthesteaksonacuttingboardtorestfor10minuteswhileyoupreparetherestofthemeal.

2.Place3slicesoftomatooneachplate.Placetheshallotsintheskilletinwhichyoucookedthesteaks

andsautéovermedium-highheatfor2minutes.Addthespinachandsautéforanother2minutesoruntilwilted.Seasontotastewithsalt.Topthetomatoeswiththewiltedgreens.

3.Placearestedsteakontopofthegreens,thendrizzle2tablespoonsofthehollandaiseovereachsteak.

4.Thisdishisbestservedfresh,butanyextrascanbestoredinanairtightcontainerintherefrigeratorforupto3days.Reheatthesteakonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.Toreheatthehollandaise,seehere.

Meatballswith Brown Gravy

prep time: 5 minutes cook time: 35 minutes yield: 4 servingsMy mom often served meatballs and gravy over whiterice when I was a child. This recipe is in her honor!Using homemade beef bone broth creates a nice, thickgravy. If you have only boxed broth or stock, it willwork, but you’ll need to thicken the gravy with eggyolk (see note below). If you like, replace 1 pound ofthe ground beef with ground pork to make the recipeeven more keto. Serve the meatballs over Zoodles(here) or Cauliflower Rice (here).

meatballs1 tablespoon coconut oil (or unsalted butter if notdairy-sensitive)¼ cup chopped onions1 teaspoon fine sea salt2 pounds ground beef1 cup finely chopped mushrooms1 cup grated Parmesan cheese (omit for dairy-free)1 large egg

gravy2 tablespoons bacon fat or lard (or unsalted butter ifnot dairy-sensitive)1 cup beef bone broth, homemade (here) or store-bought1 teaspoon coconut aminos or wheat-free tamari¼ teaspoon fine sea salt¼ teaspoon ground black pepper1 teaspoon fish sauce (optional, for umami flavor)

1.Preheattheovento350°F.

2.Heatthecoconutoilinaheavy-bottomedskillet.Addtheonions,sprinklewiththesalt,andcookgentlyforabout5minutes,untiltheonionsaretranslucent.Removetheonionstoabowltocool.

3.Putthegroundbeef,mushrooms,Parmesancheese,andegginabowl.Whentheonionmixtureisnolongerhottothetouch,addittothemeatmixtureandworkeverythingtogetherwithyourhands.

4.Shapethemeatmixtureinto2-inchballsandplacetheballsonarimmedbakingsheet.Bakefor30minutesoruntilthemeatballsarecookedthrough.

5.Tomakethegravy,placealltheingredientsforthegravyinasaucepan.Boil,stirringoften,for10minutesoruntilthegravyisthickandbubbly.Servethemeatballswiththegravy.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

note:Ifusingstore-boughtbroth,pour½cupofthebroth(unheated)intoasmallbowl.Add1eggyolkandwhisktocombine.Afterthegravymixturehasboiledfor10minutes,reducetheheattolowandslowlywhisktheeggyolkmixtureintothehotgravy.Continuetoheatwhilewhiskinguntilthesaucehasthickened;thisissomewhatlikehowhollandaiseisthickened,butinreverse.

Steak with Blue Cheese Whip

prep time: 5 minutes cook time: about 10 minutes yield: 2 servingsThe blue cheese whip really makes this steak. It tastesgreat on any cut of steak—or even a piece of chicken!If you are dairy-sensitive, you can serve this steakwith dairy-free hollandaise (here) instead of the bluecheese whip.

1 (12-ounce) T-bone steak, about ¾ inch thick1¼ teaspoons fine sea salt½ teaspoon ground black pepper1 tablespoon keto fat, for frying

blue cheese whip¼ cup heavy cream¼ ounce blue cheese, finely crumbled⅛ teaspoon fine sea salt

1.Preheattheovento400°F.

2.Seasonthesteakgenerouslyonallsideswiththesaltandpepper.Heatacast-ironskilletovermedium-highheat,thenmeltthefatinthepan.Whenhot,sear

thesteakfor3minutesoneachside.

3.Placetheskilletintheoventocookthesteaktoyourdesireddoneness,usingameatthermometertodeterminetheinternaltemperature(seechartbelow).Removetheskilletfromtheheatandallowthesteaktorestfor10minutesbeforeslicingandserving.

4.Whilethesteakisresting,makethebluecheesewhip:Placethecreaminastandmixerandmixuntilstiffpeaksform.Stirinthebluecheeseandsaltuntilwellblended.(Note:Thewhipcanbemadeaheadandstoredinanairtightcontainerintherefrigeratorforupto3days.)

5.Serveeachportionofsteakwith2tablespoonsofthebluecheesewhip.

6.Thisdishisbestservedfresh,butanyextrascanbestoredinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Perfect Reverse-Sear Prime Ribwith Tiger Sauce

prep time: 8 minutes, plus 8 hours to marinate cook time: 3½ to 5½hours, depending on lowest available oven temperature yield: 16servingsHave you ever made prime rib and ended up with adisappointing gray steak? That often happens whenyou sear the roast first, then slowly cook it through.Never again! The reverse-sear method used in thisrecipe keeps the prime rib nice and pink, and the searat the end gets the outside nice and crispy.For the most tender meat possible, I highlyrecommend that you roast the prime rib at the ultra-slow-cooking temperature of 150°F. However,because the lowest temperature on some ovens is200°F, I’ve included directions for cooking the roast atthat higher temperature as well.

prime rib1 (8-pound) boneless prime rib roast2½ tablespoons fine sea salt1½ tablespoons ground black pepper½ cup softened ghee or unsalted butter

2 tablespoons chopped fresh rosemary2 tablespoons chopped fresh thyme

tiger sauce1 cup sour cream¼ cup prepared horseradish2 tablespoons chopped fresh dill or 2 teaspoons drieddillFine sea salt (optional)

1.Seasontheroastliberallywiththesaltandpepper.Covertheroastwithplasticwrapandplaceitintherefrigeratorforatleast8hoursorovernight.Twohoursbeforebaking,removetheroastfromthefridgeandallowittocometoroomtemperature.

2.Preheattheovento150°F(orthelowestavailabletemperatureforyouroven).Placetheroastinalargeroastingpan.Rubthesoftenedgheeallovertheroast,thensprinkleitwiththechoppedherbs.

3.Baketheroastfor5½hours(or3½hoursina200°Foven),oruntiltheinternaltemperaturereaches115°Fformedium-rareor135°Fformedium.Theinternaltemperaturewillkeeprisingasthemeatrests.

4.Whiletheroastiscooking,makethetigersauce:Placethesourcream,horseradish,anddillinasmallbowlandstirwelltocombine.Tasteandadjusttheseasoning,addingmoredillorapinchofsalt,if

desired.Coverandstoreinanairtightcontainerintherefrigeratoruntilreadytoserve.

5.About10minutesbeforeserving,increasetheoventemperatureto500°F.Oncethetemperatureisat500°F,lettheroastsearintheovenfor8minutesoruntilbrownandcrispyontheoutside.Removetheroastfromtheoven,allowittorestfor10minutes,andthencarveitinto¾-inch-thickslices.Servewiththetigersauceandthepanjuices(seenotebelow).

6.Storeextrameatandsauceinseparateairtightcontainersforupto3days.Reheattheroastonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

note:YoucanalsousethepandrippingstomakeYorkshirePudding(here),aclassicaccompanimenttoprimerib!

Greek Burgerswith Feta Dressing

prep time: 15 minutes (not including time to make dressing) cooktime: 6 minutes yield: 3 servings1 tablespoon ghee, lard, or coconut oil, for frying1 pound ground lamb or hamburger1½ teaspoons fine sea salt1 teaspoon ground black pepper

for serving6 leaves lettuce½ cup thinly sliced red onions¼ cup thickly sliced cucumbers6 cherry tomatoes, sliced½ cup Greek dressing, homemade (here) or store-bought

1.Heatthegheeinacast-ironskilletovermedium-highheat.

2.Usingyourhands,formthegroundmeatinto3patties.Seasontheoutsidesofthepattieswiththesaltandpepper.Frytheburgersintheskilletuntildonetoyourliking(seechartbelow).

3.Serveeachburgeron2lettuceleaves,toppedwithslicedonions,cucumbers,tomatoes,andabout2½heapingtablespoonsofthedressing.

4.Thisdishisbestservedfresh,butanyextraburgersanddressingcanbestoredinseparateairtightcontainersintherefrigeratorforupto3days.Reheattheburgersonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

burgertip:Salt only the outsides of the burgers to keep themmoist. Salt removes water from and dissolves someof the meat proteins, which causes the insolubleproteins to bind together. Lots of salt is great formaking sausages, but not great for tender, juicyburgers.

Country-Fried Steak and Gravy

prep time: 10 minutes (not including time to make fauxtatoes orrice) cook time: 10 minutes yield: 4 servings4 (4-ounce) bottom round steaks2 teaspoons fine sea salt1 teaspoon ground black pepper1 large egg1 cup powdered Parmesan cheese (see here) (or porkdust if dairy-free)½ teaspoon paprika¼ teaspoon cayenne pepper¼ cup ghee (or coconut oil if dairy-free), for frying

gravy1 tablespoon ghee (or coconut oil if dairy-free)2 tablespoons minced onions1 clove garlic, minced4 ounces cream cheese (½ cup) (Kite Hill brand creamcheese style spread if dairy-free), softened½ cup beef or chicken bone broth, homemade (here)or store-boughtFine sea salt and ground black pepper

1 batch Mashed Fauxtatoes (here) (or Cauliflower

Rice, here, if dairy-free), for serving (optional)Chopped fresh parsley, for garnishMelted ghee (or avocado oil if dairy-free), for drizzling

1.Totenderizethesteaks,poundthemuntiltheyare¼inchthick.Sprinklebothsidesofthesteakswiththesaltandpepper.

2.Beattheegginashallowbowl.PlacetheParmesancheese,paprika,andcayennepepperinanothershallowbowlandstirwelltocombine.DividetheParmesanmixturebetween2separatebowlssoyoucandoadry,wet,drydippingofthesteaks.

3.DipasteakintothefirstbowlofParmesanmixture,thenintotheegg,thenintothesecondbowlofParmesanmixture,usingyourhandstocoatallsidesofthemeatwell.Placethecoatedsteakonacleanplateandrepeatwiththeremainingsteaks.

4.Placethe¼cupofgheeinalargecast-ironskilletovermediumheat.Whenhot,addthecoatedsteaks,workinginbatchesifnecessary.Cookfor2minutesoruntilgoldenbrown,thenflipandcookfor2minutesontheotherside.Repeatuntilallthesteaksarecooked.Placethecookedsteaksonawarmservingplatterandtentwithfoiltokeepwarm.

5.Tomakethegravy,wipetheskilletclean.Melt1tablespoonofgheeintheskillet.Addtheonionsandgarlicandsautéovermediumheatfor3minutesor

untiltheonionsaretranslucent.Useawhisktostirinthecreamcheese,whiskinguntilnoclumpsremain.Slowlyaddthebrothwhilewhisking.Cook,stirringconstantly,untilthemixturecomestoagentlesimmerandissmooth.Reducetheheattomedium-lowandcontinuetosimmer,stirringconstantly,for2minutesoruntilthickened.Seasontotastewithsaltandpepper.

6.Removethefoilfromtheservingplatterandcoverthesteaksinthegravy.Serveovermashedfauxtatoes,ifdesired,andgarnishwithchoppedparsleyandadrizzleofmeltedghee.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

busyfamilytip:Ask your butcher to tenderize and pound the steaksthin so all you have to do is dip them in the breadingand fry them for a tasty dinner!

Taco Pizza

prep time: 10 minutes, plus 1 hour to chill dough, if needed cooktime: 15 minutes yield: 4 servingsThere is an amazing pizza place in my hometown ofMedford, Wisconsin, called Happy Joe’s. One of theirspecialties is taco pizza. It is topped with a tasty tacosauce instead of pizza sauce and covered with tacofixings such as olives, shredded lettuce, and cilantro.This is my take on it.

crust1¾ cups shredded mozzarella cheese2 tablespoons unsalted butter1 large egg, beaten¾ cup blanched almond flour⅛ teaspoon fine sea salt

spicy tomato sauce1 cup tomato sauce2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener

(see here)1½ teaspoons chili powder1 teaspoon ground cumin1 teaspoon fine sea salt½ teaspoon paprika¼ teaspoon garlic powder¼ teaspoon onion powder¼ teaspoon dried oregano

toppings¼ pound ground beef½ cup shredded sharp cheddar cheese½ cup shredded mozzarella cheese¼ cup chopped onions

for garnish¼ cup sliced black olives¼ cup shredded lettuce¼ cup sliced cherry tomatoesDrizzle of crème fraîche or sour cream thinnedslightly with waterFresh cilantro (optional)

1.Placeapizzastoneinthecoldoven,thenturntheovenonto425°F.(Youcanuseabakingsheet,butapizzastonewillbakethebottombetter.)

2.Tomakethecrust,putthemozzarellaandbutterinamicrowave-safebowlandmicrowavefor1to2

minutes,untilthecheeseisentirelymelted.Stirwell.Addthebeateneggand,usingahandmixer,combinewell.Addthealmondflourandsaltandcombinewellwiththemixer.Useyourhandsandworkitlikeatraditionaldough,kneadingforabout3minutes.(Note:Ifthedoughistoosticky,chillitintherefrigeratorforanhourorovernight.)

3.Placethedoughonagreasedpieceofparchmentpaperandpatitoutwithyourhandstoformalargecircle,about10inchesindiameter.Foreasytransferringtotheoven,slidethesheetofparchmentwiththedoughcircleontoanunrimmedbakingsheetorpizzapeel.Setaside.

4.Tomakethespicytomatosauce,placethetomatosauce,sweetener,andseasoningsinabowlandstirwelltocombine.

5.Tomakethemeattopping,heatacast-ironskilletovermediumheat.Addthebeefand3tablespoonsofthespicytomatosauceandcook,stirringtobreakuptheclumps,untilthemeatisbrownedandcrumbly,about5minutes.Setaside.

6.Spreadtherestofthespicytomatosauceoverthepizzacrust.Sprinklethecheesesoverthetomatosauceandtopwiththebeefandonions.

7.Transferthepizzatothehotpizzastoneintheovenbyslidingtheparchmentandpizzaoffthebaking

sheetontothestone.Bakethepizzauntilthecheeseismelted,about10minutes.Removethepizzafromtheovenandgarnishwiththeblackolives,lettuce,tomatoes,crèmefraîche,andcilantro,ifdesired.

8.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatslicesonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Pizza Supreme

prep time: 10 minutes, plus 1 hour to chill dough, if needed cooktime: 15 minutes yield: 4 servings

crust1¾ cups shredded mozzarella cheese2 tablespoons unsalted butter1 large egg, beaten¾ cup blanched almond flour⅛ teaspoon fine sea salt

toppings¼ pound ground beef1 teaspoon fine sea salt1 cup pizza sauce, homemade (here) or store-bought½ cup shredded mozzarella cheese¼ cup sliced black olives¼ cup chopped or sliced green bell peppers¼ cup chopped or sliced red bell peppers½ cup sliced button mushrooms¼ cup pepperoni slices1 (⅛-inch-thick) slice red onion, rings separated

½ teaspoon Italian seasoning (optional)

1.Placeapizzastoneinthecoldoven,thenturnontheovento425°F.(Youcanuseabakingsheet,butapizzastonewillbakethebottombetter.)

2.Tomakethecrust,putthemozzarellacheeseandbutterinamicrowave-safebowlandmicrowavefor1to2minutes,untilthecheeseisentirelymelted.Stirwell.Addtheeggand,usingahandmixer,combinewell.Addthealmondflourandsaltandcombinewellwiththemixer.Useyourhandsandworkitlikeatraditionaldough,kneadingforabout3minutes.(Note:Ifthedoughistoosticky,chillitintherefrigeratorforanhourorovernight.)

3.Placethedoughonagreasedpieceofparchmentpaperandpatitoutwithyourhandstoformalargecircle,about10inchesindiameter.Foreasytransferringtotheoven,slidethesheetofparchmentwiththedoughcircleontoanunrimmedbakingsheetorpizzapeel.Setaside.

4.Tomakethemeattopping,heatacast-ironskilletovermediumheat.Addthegroundbeef,seasonwiththesalt,andcook,stirringtobreakuptheclumps,untilthemeatisbrownedandcrumbly,about5minutes.Setaside.

5.Spreadthepizzasauceoverthecrust.Sprinklethecheeseoverthesauceandtopthepizzawiththe

cookedbeef,olives,bellpeppers,mushrooms,pepperoni,andredonion.SprinklewiththeItalianseasoning,ifdesired.

6.Transferthepizzatothehotpizzastoneintheovenbyslidingtheparchmentandpizzaoffthebakingsheetontothestone.Bakethepizzauntilthecheeseismelted,about10minutes.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatslicesonabakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

French Dip Sandwiches

prep time: 10 minutes (not including time to make waffles) cooktime: 6 to 8 hours yield: 8 servingsOne thing I love to do for easy dinners is to makesandwiches using my keto waffles. I make a triplebatch of waffles and store them in the freezer for easyadditions to meals. To make this recipe even moreconvenient for a weeknight dinner, I also fill the slowcooker insert the night before and store it in therefrigerator. The meat gets an amazing marinade, andall I have to do when I wake up in the morning is takethe insert out of the fridge, put it in the slow cooker,and turn it on. Ta-da! Dinner is ready when I gethome!

1 (2-pound) boneless beef chuck roast⅓ cup coconut aminos or wheat free tamari2 cloves garlic, smashed to a paste, or 1 teaspoongarlic powder3 whole black peppercorns1 teaspoon dried rosemary leaves, crushed½ teaspoon dried thyme leaves1 bay leaf4 cups beef bone broth, homemade (here) or store-bought1 batch waffles from the Croque Madame Waffles

recipe (here)Softened ghee or unsalted butter16 slices provolone cheese (omit for dairy-free)

1.Placetheroastina4-quartslowcooker.Inamedium-sizedbowl,combinethecoconutaminos,garlic,peppercorns,rosemary,thyme,andbayleaf.Pourthismixtureovertheroastintheslowcooker,thenaddthebeefbroth.

2.Coverandcookonlowfor6to8hours,untilthemeatisverytender.Removethemeatfromthebroth,reservingthebroth.Sliceorshredthemeat.

3.Whenreadytoservethesandwiches,preheattheovento350°F.Placethewafflesonabakingsheet.Spreadwithgheeandbakefor2to3minutes,untilbarelytoasted.

4.Toassemblethesandwiches,placethemeatonthewafflesandtopeachwith2slicesofprovolonecheese,ifusing.Putthesandwichesintheovenforanother2to3minutes,untilthecheeseismelted.Servewiththereservedbrothinramekinsfordippingthesandwiches.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatthesandwichesonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Garlic and Rosemary Rack ofLamb

prep time: 10 minutes cook time: 30 minutes yield: 4 servings (2 ribsper serving)2 (4-rib) racks of lamb, trimmed and frenched at thetips1 teaspoon fine sea salt½ teaspoon ground black pepper2 teaspoons ghee (or coconut oil if dairy-free)2 cloves garlic, minced1 tablespoon finely chopped fresh rosemary2 teaspoons finely chopped fresh thyme2 tablespoons avocado oilMelted ghee or avocado oil, for drizzlingGreek olives, for garnishLemon slices, for garnishFresh herbs of choice, for garnish

1.Preheattheovento350°F.

2.Pattheracksoflambdrywithapapertowelandseasonthemwiththesaltandpepper.Placethegheeinacast-ironskilletovermedium-highheat.Whenhot,addtheracksoflambandsearonallsides,about2minutesperside.Transferthesearedlambtoaroasting

pan.

3.Inasmallbowl,combinethegarlic,rosemary,thyme,andavocadooil.Useyourhandstocoatthelambwiththismixture.

4.Roastthelambfor18minutesoruntiltheinternaltemperaturereaches125°F.Allowthemeattorestfor10minutes.

5.Standtheracksoflambonaservingplatterwiththefrenchedtipsintertwinedatthetop.DrizzlewithmeltedgheeandgarnishtheplatterwithGreekolives,lemonslices,andtheherbsofyourchoice.Toserve,slicethelambintochops.

6.Thisdishisbestservedfresh,butanyextrascanbestoredinanairtightcontainerintherefrigeratorforupto3days.Toreheat,sautéthechopsinagreasedcast-ironskilletfor2minutesperside.

maindishesFishandSeafood

ShrimpThermidor

WalleyeSimmeredinBasilCream

CheesyTunaCasserole

CharlestonShrimp’n’GravyOverGrits

SeafoodRisotto

SurfandTurfforTwo

CrawfishÉtouffée

HalibutSmotheredinCreamyLemon-DillSauce

SoleMeunière

CreoleCatfish

Butter-PoachedLobsterTailsOverCreamyKetoRisotto

Shrimp Thermidor

prep time: 10 minutes cook time: 12 minutes yield: 4 servings½ cup ghee or unsalted butter (plus an additional ¼cup melted ghee or unsalted butter added at the end ifusing pork rinds)2 cups sliced button mushrooms¼ cup diced onions1 pound large shrimp (about 30), peeled and deveined1 cup chicken bone broth, homemade (here) or store-bought1 (8-ounce) package cream cheese, softened¾ cup shredded cheddar cheese1½ cups crushed pork rinds, divided (optional)½ cup grated Parmesan cheese

1.Preheatthebroilertohigh.

2.Melt½cupofgheeinacast-ironskilletovermedium-highheat.Addthemushroomsandonionsandsauté,stirringoccasionally,untilthemushroomsaregoldenbrown,about5minutes.Addtheshrimpandsautéfor4minutes,untiltheshrimparecookedthroughandnolongertranslucent.

3.Meanwhile,pureethebrothandcreamcheesein

ablenderorfoodprocessoruntilsmooth,thenaddthemixturetotheskillet.Addthecheddarcheeseandstirin1cupofthecrushedporkrinds,ifusing.Pourthemixtureintoa9-inchsquarecasseroledish.

4.Coverthetopofthecasserolewiththeremaining½cupofcrushedporkrinds,ifusing,andtheParmesancheese.Ifusingporkrinds,drizzle¼cupofmeltedgheeoverthetop.Placeunderthebroilerfor2to4minutes,untilthecheeseismeltedandturninggoldenbrown.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto4days.Reheatinabakingdishinapreheated375°Fovenfor4minutesoruntilwarmedthrough.

Walleye Simmered in Basil Cream

prep time: 5 minutes cook time: 10 minutes yield: 4 servings¼ cup heavy cream (or full-fat coconut milk if dairy-free)¼ cup fresh basil leaves, plus extra for garnish2 tablespoons ghee or unsalted butter (or coconut oilif dairy-free), divided½ cup chopped onions1 clove garlic, smashed to a paste1 pound walleye fillets, skinned and cut crosswiseinto 1-inch-wide pieces1 teaspoon fine sea salt¼ teaspoon ground black pepper¼ cup fish or chicken bone broth, homemade (here)or store-boughtCherry tomatoes, cut in half, for garnish

1.Placethecreamandbasilinafoodprocessororblenderandpureeuntilthebasiliscompletelybrokendown.

2.Heatacast-ironskilletovermediumheat.Meltthegheeinthehotskillet,thenaddtheonionsandgarlicandsautéfor2minutes,untiltheonionsaretranslucent.

3.Seasonthefishpieceswiththesaltandpepper.Placethefishintheskilletandaddthebrothandbasilcream.Cook,uncovered,for7minutesoruntilthefishiscookedthroughandstartingtoflake.

4.Ifyoupreferathickersauce,removethefishfromthepanandcontinuetoboilthesaucefor10minutesoruntilthickenedtoyourliking.

5.Placethefishonaservingplatter,coverwiththesauce,andgarnishwithadditionalbasilandhalvedcherrytomatoes.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinalightlygreasedskilletovermediumheatuntilwarmedthrough.

Cheesy Tuna Casserole

prep time: 10 minutes cook time: 20 minutes yield: 6 servingsIf you are a visual learner like me, check out the videoabout how to smash garlic to a paste on my site,MariaMindBodyHealth.com (type the word video in thesearch field).

1 tablespoon ghee or unsalted butter (or coconut oilor lard if dairy free), plus extra for greasing the dish1 tablespoon diced celery1 tablespoon diced onions1 clove garlic, smashed to a paste3 (6-ounce) cans tuna, drained2 cups cauliflower florets, cut into ½-inch pieces1 cup chopped dill pickles⅓ cup cream cheese (Kite Hill brand cream cheesestyle spread if dairy-free), softened2 tablespoons mayonnaise, homemade (here) orstore-bought½ teaspoon fine sea salt¼ teaspoon ground black pepper1 cup shredded sharp cheddar cheese (omit for dairy-free)Sliced green onions, for garnishChopped fresh parsley, for garnish

Cherry tomatoes, halved or quartered, depending onsize, for garnish

1.Preheattheovento375°F.Greasean11by7-inchcasseroledishwithghee.

2.Melt1tablespoonofgheeinasmallskilletovermedium-highheat.Addtheceleryandonionsandsautéfor2to3minutes,untiltheonionsaretranslucent.Addthegarlicandsautéforanotherminute.Movethevegetablestoamedium-sizedmixingbowl.Addthetuna,cauliflower,pickles,creamcheese,mayonnaise,salt,andpeppertothevegetablesandmixtocombine.

3.Spoonthetunamixtureintothegreasedcasseroledish.Sprinklewiththecheddarcheese,ifusing.Bakefor20minutesoruntilthecaulifloweristenderandthecasseroleislightlybrownedontop.Removefromtheovenandallowtostandfor5minutes.Servegarnishedwithgreenonions,parsley,andcherrytomatoes.

4.Thisdishisbestservedfresh,butanyleftoverscanbestoredinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenfor3minutesoruntilwarmedthrough.

Charleston Shrimp ’n’ Gravy OverGrits

prep time: 5 minutes (not including time to make grits) cook time: 15minutes yield: 4 servings3 strips bacon2 tablespoons ghee or unsalted butter1 green bell pepper, chopped½ cup diced onions1 clove garlic, smashed to a paste or minced1 pound large shrimp (about 30), peeled and deveined2 teaspoons fine sea salt½ teaspoon ground black pepper½ cup chicken bone broth, homemade (here) or store-boughtDouble batch Keto Grits (here), for serving

1.Frythebaconinacast-ironskilletovermedium-highheatuntilcrisp,about4minutes.Removefromtheskilletandsetaside.Leavethedrippingsinthepan.

2.Addthegheetotheskilletwiththebacondrippingsandreducetheheattomedium.Addthebellpepperandonionsandsautéfor5minutesoruntiltheonionsaresoft.Addthegarlicandcookforanotherminute.

3.Seasontheshrimpwiththesaltandpepper.Addtheshrimptotheskillet,increasetheheattomedium-high,andsauté,stirringconstantly,forabout4minutes,untiltheshrimparenolongertranslucent.Usingaslottedspoon,removetheshrimptoawarmplateandsetaside.

4.Addthebrothtotheskillet,stillovermedium-highheat,andwhiskthebottomoftheskillettodeglaze.Boilthebrothuntilitisthickenedtoyourliking,thenremovetheskilletfromtheheat,addtheshrimptothesauce,andstirtocoat.Servetheshrimpoverketogrits,withthebaconcrumbledontop.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinalightlygreasedskilletovermediumheatuntilwarmedthrough.

Seafood Risotto

prep time: 10 minutes (not including time to cook shrimp) cook time:7 minutes yield: 4 servings1 medium head cauliflower, cored and separated intoflorets2 tablespoons ghee, unsalted butter, or coconut oil2 tablespoons diced onions1 clove garlic, finely chopped4 ounces mascarpone or cream cheese (½ cup)Fine sea salt and ground black pepper½ cup chicken bone broth, homemade (here) or store-bought¼ cup grated Parmesan cheese2 cups cooked whole shrimp or cooked crab orlangostino pieces

1.Tomakethe“rice,”placethecauliflowerfloretsinafoodprocessorandpulseuntilthecauliflowerisrice-sized;setaside.

2.Heatthegheeinacast-ironskilletovermediumheat.Whenhot,addtheonionsandgarlicandsautéfor2minutes,stirringoften.Addthecauliflowerriceandmascarponeandseasonwithacoupleofpincheseachofsaltandpepper.Whiskandcookthemixtureuntil

themascarponeissoft,about1minute.

3.Addthebrothslowly,whilewhisking.Cookfor4minutesoruntilthe“rice”issoft.

4.AddtheParmesancheeseandcookedshrimpandstirtocombine;cookforaminuteortwotoheatthrough,thenseasontotastewithsaltandpepper,ifneeded,andserve.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinalightlygreasedskilletovermediumheatuntilwarmedthrough.

Surf and Turf for Two

prep time: 5 minutes cook time: 15 minutes yield: 2 servings2 (3-ounce) filet mignonsFine sea salt and ground black pepper2 jumbo prawns or jumbo shrimp, shell-on, butterfliedand deveined2 tablespoons keto fat of choice, for frying¼ cup Easy Basil Hollandaise (here), for serving

1.Seasonthefiletswellonallsideswithsaltandpepper.Letsitatroomtemperaturefor15minutes.

2.Heatacast-ironskilletovermedium-highheat.Seasontheprawnswellwithsaltandpepper.

3.Meltthefatinthehotpan,thenaddthefiletsandsearonbothsidesuntilcookedtoyourdesireddoneness(seechartbelow).

4.Removethefiletsfromtheskilletandallowthemtorestfor10minutes.Whilethefiletsareresting,frytheprawnsinthesameskilletuntiltheshellshaveturnedpinkandthemeatiscookedthroughandnolongertranslucent,about3minutesperside.

5.Placeeachsteakonaplate.Topwithaprawnanddrizzleeachplatewith2tablespoonsofthehollandaise.Thisdishisbestservedfresh.

Crawfish Étouffée

prep time: 10 minutes (not including time to make cauliflower rice)cook time: 25 minutes yield: 4 servingsThe name étouffée refers to “smothering” seafoodwith a heavy sauce. I swapped out the traditionalwhite rice for cauliflower rice to make this very-low-carb yet super-tasty Crawfish Étouffée. You can alsoomit the rice or serve the étouffée over Keto Grits(here).I purchased frozen crawfish from the freezer sectionof my local grocery store in the middle of winter inWisconsin. If you have a hard time finding crawfish,you can ask your market to carry it for you. Usuallymarkets will stock products that you ask for in orderto keep your business.

3 tablespoons ghee or unsalted butter (or coconut oilif dairy-free)3 strips bacon, chopped½ cup chopped onions½ green or red bell pepper, chopped3 cloves garlic, smashed to a paste or minced¼ cup diced tomatoes2 bay leaves

1 teaspoon chopped fresh thyme leaves1 teaspoon paprika¼ teaspoon cayenne pepper¼ teaspoon fine sea salt¼ teaspoon ground black pepper1 cup chicken bone broth, homemade (here) or store-bought1½ pounds peeled frozen crawfish tails, defrosted1 to 2 tablespoons sour cream (or Kite Hill brandcream cheese style spread if dairy-free) (helps thickenthe sauce)2 teaspoons hot sauce, or more to tasteChopped fresh parsley leaves, for garnishSliced green onions, for garnish½ batch Cauliflower Rice (here), for servingLemon wedges, for serving (optional)

1.MeltthegheeinaDutchovenovermedium-highheat.Whenhot,addthebaconandsautéuntilcrisp.Addtheonionsandbellpepperandsautéfor4minutesoruntilsoft.Addthegarlicandsautéforanotherminute.

2.Stirinthetomatoes,bayleaves,thyme,paprika,cayenne,salt,andblackpepperandcookfor2minutes.Addthebrothandboiluntiltheliquidhasreducedabit,about10minutes.Addthecrawfishtailstothebrothmixtureandcookfor10minutesoruntilthecrawfisharecookedthrough.Stirinthesourcreamandhotsauceandheatthrough.

3.Transfertheétoufféetoaservingdishand

garnishwithparsleyandgreenonions.Serveovercauliflowerricewithlemonwedges,ifdesired.

4.Thisdishisbestservedfresh,butanyextrascanbestoredinanairtightcontainerintherefrigeratorforupto3days.Reheatinaskilletovermediumheatfor3minutesoruntilwarmedthrough.

Halibut Smotheredin Creamy Lemon-Dill Sauce

prep time: 5 minutes cook time: 12 minutes yield: 4 servings4 (4-ounce) halibut fillets1 teaspoon fine sea salt¼ teaspoon ground black pepper2 tablespoons ghee or unsalted butter (or coconut oilif dairy-free), divided½ cup finely diced red onions1 clove garlic, smashed to a paste2 to 3 sprigs fresh dill, plus extra for garnish¼ cup fish or chicken bone broth, homemade (here)or store-bought¼ cup heavy cream (or full-fat coconut milk if dairy-free)2 outer leaves of red cabbage, for color (optional)½ teaspoon lemon juiceLemon wedges, for garnishPurple salt, for garnish (optional)

1.Seasonthefishwiththesaltandpepper.Melt1tablespoonofthegheeinacast-ironskilletovermediumheat.Addtheonionsandgarlicandsautéfor2minutes.Placethefishintheskilletandtopwiththedill.Pourthebrothandcreamintotheskilletaroundthefish.Addthecabbage,ifusing.Simmer,uncovered,

untilthefishisnolongertranslucentinthecenterandflakeseasily,about10minutesperinchofthickness.(Theexactcooktimewilldependonhowthickthefilletsare.)Stirinthelemonjuice.

2.Removethefishtoaservingplatter;discardthecabbageleavesandsprigsofdill.Ifyoupreferathickersauce,boilthesaucefor10minutesoruntilthickenedtoyourliking.

3.Coverthefishwiththesauceandservegarnishedwithlemonwedges,morefreshdill,andasprinkleofpurplesalt,ifdesired.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinalightlygreasedskilletovermediumheatuntilwarmedthrough.

Sole Meunière

prep time: 5 minutes cook time: 6 minutes yield: 4 servingsOne of my favorite scenes in the movie Julie and Juliais when Julia Child arrives in France and has her firstmeal of sole meunière, a dish of pan-fried fish bathedin a beautiful butter sauce. She swoons over howlovely the fish is and how much butter the fish is in. Itis enough to make even someone who doesn’t likefish a fan!

4 (4-ounce) sole filletsGround black pepper½ cup powdered Parmesan cheese (see here)2 tablespoons ghee or avocado oil¼ cup plus 2 tablespoons unsalted butter, divided1 tablespoon lemon juice2 tablespoons chopped fresh parsley leavesLemon wedges or slices, for serving

1.Rinsethefishandpatitdry.Lightlysprinklebothsidesofthefishwithpepper.

2.PlacetheParmesancheeseinapiepan.DredgeeachfilletonbothsidesintheParmesanandsetasideonaplatenexttothestove.

3.Heatthegheeinalargeskilletovermedium-highheat.Whenitishotandshimmering,add2tablespoonsofthebutterandquicklyswirltheskillettocoatthebottomwithbutter.Oncethebutterishot,addthecoatedfish.Donotmovethefilletsfor2minutes.After2minutes,gentlyflipthefishandcookforanother2minutes,untilthefishiscookedthroughandnolongertranslucentinthemiddle.Placethefishonaservingplatterandpourtheskilletdrippingsoverthefish.

4.Addtheremaining¼cupofbuttertotheskillet,stillovermedium-highheat.Heat,whiskingoften,untilthebutterfoamsupandbrown(butnotblack!)flecksappear,about2minutes.Removethepanfromtheheat,addthelemonjuiceandparsleytothebrownedbutter,andstirwell.Pourthesauceoverthefish.Servewithlemonwedgesorslices.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatthefishinalightlygreasedskilletovermediumheatuntilwarmedthrough.

Creole Catfish

prep time: 5 minutes cook time: 15 minutes yield: 4 servings2 tablespoons ghee (or coconut oil if dairy-free)¼ cup diced onions1 clove garlic, smashed to a paste1 (18.3-ounce) jar crushed tomatoes, with juices1 teaspoon fine sea salt½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon dried oregano leavesPinch of pure stevia powder (optional)⅛ teaspoon hot sauce, or more to taste1 pound catfish fillets, cut into 1-inch-wide piecesFine sea salt and ground black pepper1 batch Cauliflower Rice (here), or double batch KetoGrits (here), for serving (optional)

1.Inamedium-sizedsaucepan,meltthegheeovermediumheat.Addtheonionsandsautéfor2minutesoruntilsoft.Addthegarlicandsautéforanotherminute.Addthetomatoes(withjuices),salt,garlicpowder,onionpowder,oregano,steviapowder(ifusing),andhotsauce.Bringtoaboil,thenstirinthecatfishpieces.

2.Coverthepanandcookfor5to8minutes,untilthefishflakesandiscookedallthewaythrough.Tasteandaddmoresaltandpepper,ifdesired.

3.Servethefishmixtureovercauliflowerriceorgrits,ifdesired.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatthefishinalightlygreasedskilletovermediumheatuntilwarmedthrough.

Butter-Poached Lobster Tails OverCreamy Keto Risotto

prep time: 5 minutes cook time: 10 minutes yield: 2 servingsBeurre monte is a thick, creamy, decadent buttersauce that is wonderful for poaching meats, low-carbvegetables, and seafood such as lobster. It is super-easy to make, but it’s very delicate. If you heat it above160°F, it will break and the butter will separate. Don’tbe nervous about trying your hand at this sauce,though; just take it slow. You will not bedisappointed!You can make the beurre monte up to an hour aheadand keep it warm on the stove until you’re ready touse it. You can also make the keto risotto after youpoach the lobster tails, using the leftover beurremonte in place of the ghee or butter in the risotto forextra lobster-infused flavor.

2 lobster tails

creamy keto risotto4 large eggs

¼ cup beef bone broth, homemade (here) or store-bought½ teaspoon fine sea salt¼ cup ghee or unsalted butter¼ cup grated Parmesan cheese

beurre monte¾ cup to 1½ cups (1½ to 3 sticks) unsalted butter

1.Removethelobstertailsfromtherefrigeratorandallowthemtocometoroomtemperature.Usingapairofkitchenshears,cutdownthemiddleoftheshellontheunderside(concaveside)ofthetail.Pulltheshellopenalongthesidestoexposethemeat,avoidingthespines(theycanbesharp).Gentlywrigglethemeatfromtheshell.

2.Tomaketherisotto,whisktogethertheeggs,broth,andsaltinasmallbowl.Inamedium-sizedsaucepan,meltthegheeovermediumheat.Addtheeggmixturetothepanandcookuntilthemixturethickensandsmallcurdsform,scrapingthebottomofthepanandstirringtokeeplargecurdsfromforming.(Awhiskworkswellforthistask.)

3.AddtheParmesancheesetotherisottoandstiruntilwellcombined.Removefromtheheatandtransfertherisottotoaservingbowl.

4.Tofindouthowmuchbutteryouwillneedfor

poaching,placethepeeledlobstertailsinapotjustlargeenoughtofitthemsnugly.Addwatertojustcoverthetails.Removethetailsandsetaside.Measurethewaterinthepan—thatistheamountofbutteryouwillneedforpoaching(seenotes).Cutthatamountofbutterinto½-inchcubes.

5.Tomakethebeurremonte,place1tablespoonofwaterinthepotandbringittoaboiloverhighheat.Reducetheheattolowandaddafewchunksofthebutterwhilewhiskingtoemulsify;keepwhiskingorthebutterwillbreak.Oncetheemulsionhasstarted,youcanaddthebutterfasterwithoutitbreaking.Usingathermometertomonitorthetemperature,holdthetemperatureofthebeurremonteat160°Fforpoaching.Ifitgetstoohot,thebutterwillbreak(butthesaucewillstilltastegood).Thesauceshouldhaveathick,creamyconsistency.

6.Placethelobstertailsinthepot(makingsuretheyaren’ttoocold)andpoachfor5to7minutes,dependingonhowlargethetailsare.Theyarecookedwhenthemeathasturnedwhiteandhasasoftconsistency;ifyouovercookthem,themeatwillberubbery.Servethelobsterovertherisottowith2tablespoonsofthebeurremonteperserving.

7.Thisdishisbestservedfresh,butanyextrascanbestoredinanairtightcontainerintherefrigeratorforupto3days.Toreheat,gentlywarmthebeurremonte

inasaucepanovermedium-lowheat,thenaddthelobsterandheatuntilwarmedthrough.

notes: Do not forget to remove the shells from the

lobster tails. In my first attempt at poaching lobster, Ididn’t remove the shells and the lobster didn’t poachlike it should have … an expensive mistake!This recipe uses a lot of butter, but the leftoverpoaching sauce is great over cauliflower rice,vegetable noodles, or fish.

maindishesPork

BBQPulledPorkSandwicheswithWiltedBaconSlaw

SaucyStuffedCabbageRolls

Schnitzel

SmotheredPorkChopsinMushroomandOnionGravy

Ham’n’GritswithRedeyeGravy

PorkandCheddarSausages

BangersandMashwithOnionGravy

CrispyPorkBellyOverGritswithBaconJam

CreamyCajunPasta

BBQ Pulled Pork Sandwiches withWilted Bacon Slaw

prep time: 15 minutes (not including time to make buns) cook time:8hours yield: 12 servingsThis recipe yields a lot of meat, but the leftover pulledpork makes great BBQ Pulled Pork Hash with Eggs(here).

BBQ pulled pork1 (6-pound) boneless pork shoulder roast2 cups tomato sauce¼ cup diced onions8 cloves garlic, minced¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here) (optional)2 tablespoons coconut vinegar or apple cider vinegar2 teaspoons liquid smoke2 teaspoons fine sea salt1 teaspoon ground black pepper

wilted bacon coleslaw

2 cups shredded green and/or red cabbage2 strips bacon, cut into small dice2 tablespoons avocado oil (or melted ghee if not dairy-sensitive)1½ tablespoons coconut vinegar or apple cidervinegar2 teaspoons Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)Fine sea salt and ground black pepper

Double batch round Keto Buns (here)

1.Tomakethepulledpork,placetheporkroastinaslowcooker.Inabowl,combinetherestoftheingredientsforthepork.Pourthemixtureovertheroastintheslowcooker.Coverandcookonlowfor8hoursoruntilthemeatshredseasilywith2forks.

2.Whenthemeatisnearlydone,makethecoleslaw:Placethecabbageinalargebowlandsetaside.Inalargesautépan,cookthebaconslowlyovermediumheatuntilitisbrownedandcrispy,8to10minutes.Addtheoil,vinegar,andsweetener,ifusing,tothepanandbringtoaboil,thenremovethepanfromtheheat.Pourthehotdressingoverthecabbage,tossingtowiltthecabbageandcoatitwiththedressing.Seasonthecoleslawwithsaltandpeppertotaste.

3.Assemblethesandwichesandservehot.Storeleftoverpulledporkandcoleslawinseparateairtightcontainersintherefrigeratorforupto3days.Leftover

porkcanbefrozenforuptoamonth.Reheattheporkonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Saucy Stuffed Cabbage Rolls

prep time: 10 minutes cook time: 30 minutes yield: 8 servingsWhen I was growing up, my mom often made stuffedcabbage rolls with rice. Instead of rice, I add a feweggs. When scrambled into small pieces as they cook,eggs resemble rice. I think cabbage rolls taste evenbetter this way!

1 large head green cabbage2 tablespoons ghee (or coconut oil if dairy-free)1 cup finely chopped onions1 clove garlic, minced1 pound ground pork2 large eggs, beaten2 tablespoons paprika1 teaspoon fine sea salt½ teaspoon ground black pepper¼ teaspoon dried ground marjoram2 cups sauerkraut2 cups tomato sauce1 cup sour cream (omit for dairy-free)

1.Preheattheovento375°F.

2.Inastockpot,bringtoaboilenoughsaltedwater

tocovertheheadofcabbage.Addthecabbage,reducetheheattolow,andsimmerfor8minutesoruntiltheleavesaresoftandeasilybendable.Removethecabbagefromthepotandletitdrainandcool.Whenitiscoolenoughtohandle,pulloff16largeleavesandlaythemonpapertowelstodry.

3.Meltthegheeinalargeskilletovermediumheat,thenaddtheonionsandgarlicandsautéuntiltheonionsarelightlycolored.Addthegroundpork,beateneggs,paprika,salt,pepper,andmarjoramandsautéuntilcookedthrough,stirringtocrumbletheporkandbreakuptheeggsintosmallpieces.Removetheskilletfromtheheat.

4.Place2tablespoonsoftheporkmixtureinthecenterofasoftcabbageleafand,beginningwiththethickendoftheleaf,foldoverthesides,thenrollthewholeleaftightly,asyouwouldasmallburrito.Repeatuntilallthestuffinghasbeenused.

5.Spreadthesauerkrautina5-quartcasseroledishandarrangethecabbagerollsontopofit.

6.Mixtogetherthetomatosauceandsourcream,ifusing,anduseittocoverthecabbagerolls.Baketherollsfor20minutesoruntilhotandbubbly.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmedbakingsheetinapreheated350°Fovenfor5minutes

oruntilwarmedthrough.

Schnitzel

prep time: 7 minutes cook time: 12 minutes yield: 4 servingsI am a true German girl, and I was lucky enough totravel to Germany with Craig when he and I were firstmarried. I dined on schnitzel almost every day!There’s nothing like sitting among the people ofFussen on long picnic tables overlooking a beautifullake, with mountains in the background.When schnitzel is made with pork cutlets, it’s calledSchweine Schnitzel; when made with veal cutlets, it’scalled Wiener Schnitzel. This recipe works with eithertype of meat.

4 boneless pork chops or veal cutletsFine sea salt and ground black pepper2 large eggs¾ cup powdered Parmesan cheese (see here) (or porkdust if dairy-free)¼ cup coconut oil or avocado oil, for frying, plus moreif needed

for serving

1 lemon, sliced into wedgesChopped fresh parsley

1.Placetheporkchopsbetween2sheetsofplasticwrapandpoundthemwiththeflatsideofameattenderizeruntilthey’re¼inchthick.Lightlyseasonbothsidesofthechopswithsaltandpepper.

2.Lightlybeattheeggsinashallowbowl.DividetheParmesancheesebetween2bowlssoyoucandoadry,wet,drydippingofthechops.

3.PlaceachopinthefirstbowlofParmesan,thendipthechopintheeggs,andtheninthesecondbowlofParmesan,coatingbothsidesandalledges.Repeatwiththeremainingchops.

4.Heattheoiltoabout330°Finalargecast-ironskillet.Whenhot,addtheschnitzeltwoatatimeandfryfor2to3minutesoneachside,untildeepgoldenbrown.Transfertheschnitzelbrieflytoaplatelinedwithpapertowels.Beforemakingthesecondbatch,addmoreoilifneededtomaintainabout⅛inchofoilintheskillet.Servetheschnitzelimmediatelywithlemonwedgesandsprinkledwithparsley.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

busyfamilytip:Ask your butcher to tenderize and pound the chopsthin so all you have to do is dip them in the breadingand fry them for a tasty dinner!

Smothered Pork Chops in Mushroom andOnion Gravy

prep time: 10 minutes cook time: 30 minutes yield: 4 servings4 tablespoons ghee, divided (or lard or coconut oil ifdairy-free)2 cups thinly sliced onions2 cups chicken or beef bone broth, homemade (here)or store-bought4 (8-ounce) bone-in pork loin chops½ teaspoon fine sea salt¼ teaspoon ground black pepper2 cups sliced button mushrooms

1.Tomakethegravy,melt2tablespoonsofthegheeinalargeskilletovermediumheat.Addtheonionsandsautéfor5minutes,stirringoccasionally.Addthebrothandcookfor20to30minutes,untilthebrothhasreducedbyalmosthalf,thenslidetheskilletofftheheat.

2.Meanwhile,sprinkletheporkchopswiththesaltandpepper.Melttheremaining2tablespoonsofgheeinalargecast-ironskilletovermedium-highheat.Addthemushroomsandsautéfor6minutesoruntilbrown.Seasonthemushroomswithsaltandpeppertotaste.

Movethemushroomstotheskilletwiththegravy,thenplacethechopsinthehotcast-ironskillet.Searononesidefor3minutes,thenflipandcookforanother7to10minutes,untiltheinternaltemperatureofthechopsreaches135°F(thetemperaturewillriseaftercooking).Letthechopsrestforabout8minutesbeforeserving.

3.Placethechopsonaservingplatterandsmotherwiththemushroomandoniongravy.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Ham ’n’ Grits with Redeye Gravy

prep time: 8 minutes (not including time to make grits) cook time: 20minutes yield: 2 servings2 tablespoons ghee or unsalted butter, plus extra forserving2 (½-inch-thick) ham steaks (about 1½ pounds total),cut into ½-inch cubes¼ cup diced onions½ cup brewed decaf coffee, or 1 shot decaf espressodiluted with ¼ cup water1 batch Keto Grits (here), for servingSliced green onions, for garnish

1.Meltthegheeinalargecast-ironskilletovermedium-highheat.Placethehamandonionsinthepanandcook,stirringoften,for6minutesoruntilthecubesofhamarebrownandcrispy.Removethehamtoawarmservingplate.

2.Pourthecoffeeintotheskilletwiththeonionsand,usingawhisk,scrapeupanybrownedbitsfromthebottomoftheskillet.Cookfor10minutesoruntilthegravyhasreducedabitandthickened.

3.Placetheketogritsonaservingplatter.Topthem

withthehamandgravyandgarnishwithgreenonions.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Pork and Cheddar Sausages

prep time: 20 minutes, plus 3 to 4 hours to chill meat, soak casings,and rest sausage cook time: 10 minutes yield: 12 sausages (1 perserving)2½ pounds pork butt½ pound pork fat½ cup coconut vinegar6 feet medium hog casings⅓ cup ice-cold beef or chicken bone broth,homemade (here) or store-bought2 cups finely diced sharp cheddar cheese¼ cup chopped green onions or 2 tablespoons driedchivesCloves squeezed from 1 head roasted garlic, or 2cloves raw garlic, smashed to paste1 tablespoon fine sea salt1 tablespoon lard or coconut oil, for the panKeto dipping sauce(s) of choice, such as stone-ground mustard, for serving (optional)

1.Linearimmedbakingsheetwithparchmentpaper.Cuttheporkbuttandfatinto1-inchcubesandspreadthemoutonthelinedbakingsheet.Freezefor1hour.

2.Afterthemeatandfathavebeeninthefreezer

for30minutes,fillalargebowlwiththecoconutvinegarand2quartsofwater.Placethecasingsintheliquidtosoakfor30minutes.

3.Removetheporkmeatandfatfromthefreezerandgrinditusingthecoarsediskofameatgrinder(IusemyKitchenAidfoodgrinderattachment).Inalargebowl,placethegroundporkbuttandfat,broth,cheese,greenonions,garlic,andsalt;combinewellusingyourhands.Cookupasmalldabofthesausagemixtureinaskilletovermediumheat;tastethecookedsausageandaddmoresalttotherawsausagemixture,ifdesired.Placethebowlofsausageinthefreezerfor30minutestochillandfirmupbeforestuffingthecasings.

4.Loadasausagestuffer(IusemyKitchenAidsausagestufferattachment)withthepresoakedcasingsandstuffthecasingsbypushingthesausagemixturethroughtheattachment.Twistthesausagesintolinksabout5inchesinlength.(Note:Ifyoudonothaveasausagestuffer,youcanformthesausagemixtureinto12largepattiesinstead.)Refrigeratethesausagesforafewhourstoallowtheflavorstomeld.Cookthemwithin3days.

5.Tocookthesausages,melt1tablespoonoflardorcoconutoilinalargeskilletovermediumheat.Pokeafewsmallholesineachsausagelink.Sautéthesausagesfor10minutesoruntiltheirinternaltemperaturereaches160°F.Servewithketodipping

sauce,ifdesired.Oncecooked,thesausageswillkeepinanairtightcontainerintherefrigeratorforupto5days.Theycanalsobefrozenforuptoamonth.

busyfamilytip:Make a double batch of these sausages and freezethem for easy meals.

tipsformakingthebestsausages:Liquid is needed to bind protein to fat; the more liquidyou add, the more fat you can add—to a point.

For great flavor and nutrients, I suggest using

homemade bone broth as the liquid. However, good-quality store-bought broth will work, too.

Use cold meat and fat when making sausage. Coldmeat won’t turn mushy. Commercial sausage makersoften add dry ice to the meat to keep it cold, butthere’s no need to go to that extreme. After cubing themeat, either place the cubes in the freezer for anhour, as directed, or place them in the refrigerator for4 hours or overnight before grinding. After grindingand mixing the meat with the other ingredients, I placethe bowl in the freezer for 30 minutes so that the meatmixture stays cold while stuffing.

If the sausage pops out of the casing when you biteinto it, you cooked it too fast and at too high atemperature.

Bangers and Mash with Onion Gravy

prep time: 8 minutes (not including time to make fauxtatoes) cooktime: 20 minutes yield: 4 servingsWhen making this recipe, be sure to use all-naturalsausages with natural casings. If you can’t findbangers, this dish is equally good with just about anytype of sausage. I love it with my Pork and CheddarSausages (here) or with bratwurst. If using brats,avoid brands made with corn syrup or otherundesirable ingredients.

4 (4-ounce) banger sausages

onion gravy2 tablespoons unsalted butter1 cup sliced onions2 cups beef bone broth, homemade (here) or store-bought1 teaspoon chopped fresh thyme or other herb ofchoiceFine sea salt and ground black pepper

1 batch Mashed Fauxtatoes (here), for serving

1.Preheatagrillorbroilertohighheat.

2.Bringapotofwatertoaboil.Addthesausagesandboilfor8minutes.

3.Meanwhile,maketheoniongravy:Meltthebutterinaskilletovermedium-highheat.Addtheonionsandcookuntiltranslucentandjuststartingtobrown,about6minutes.Addthebrothandincreasetheheattoaboil.Boilfor10minutesoruntiltheliquidisreducedbyhalf.Addthethymeandseasonwithsaltandpepper.

4.Placetheboiledsausagesonthegrillor,ifusingtheovenbroiler,onarimmedbakingsheetandgrillorbroilfor1to2minutes,untiltheoutsidesarecharredtoyourliking.

5.Toserve,place½cupofmashedfauxtatoesoneachplate.Topwithasausageandcoverwiththeoniongravy.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatthesausagesonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.Reheatthegravyinasmallsaucepanovermediumheatuntilwarmed.

busyfamilytip:

You can skip the step of browning the sausages onthe grill or under the broiler. Once they are boiled,they are fully cooked, but I prefer the charred taste ofgrilled or broiled sausages.

Crispy Pork Belly Over Grits with BaconJam

prep time: 7 minutes (not including time to make grits) cook time: 40minutes yield: 4 servings

bacon jam¼ pound bacon, cut into small dice¼ cup diced onions½ cup beef bone broth, homemade (here) or store-bought

pork belly1 tablespoon ghee or coconut oil1 (12-ounce) package fully cooked pork belly (seenote)

1 batch Keto Grits (here), for servingChopped fresh herbs of choice, for garnish (optional)

1.Tomakethebaconjam,cookthebaconinalargecast-ironskilletovermedium-highheatuntilcrisp-tender,about10minutes.Addtheonionsand

cookforabout5moreminutes.Addthebrothandbringtoasimmer,scrapingthebitsoffthebottomofthepan.Increasetheheattohighandboil,whilestirring,untiltheliquidhasevaporatedandthejamhasaspreadabletexture,about10minutes.(Note:Oncecool,thejamcanbestoredinasealedjarintherefrigeratorforupto6days.)

2.Tomaketheporkbelly,heatthegheeinacast-ironskilletovermedium-highheat.Placetheslabofporkbellyinthehotpanandsearonallsidesforabout2minutesperside,untilcrispy.Removefromtheheatandcutinto½-inch-thickslices.

3.Toserve,dividethegritsamong4platesorbowlsandtopwiththeporkbelly.Covertheporkwiththebaconjamandgarnishwithfreshherbs,ifdesired.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

note:Vacuum-sealedpackagesoffullycookedporkbellyareavailableatTraderJoe’s.

Creamy Cajun Pasta

prep time: 10 minutes (not including time to make zoodles) cooktime: 10 minutes yield: 4 servings

cajun seasoning1 teaspoon smoked paprika¾ teaspoon fine sea salt½ teaspoon onion powder½ teaspoon dried ground oregano½ teaspoons dried ground thyme¼ teaspoon ground black pepper¼ teaspoon cayenne pepper⅛ teaspoon red pepper flakes

½ pound boneless, skinless chicken thighs2 tablespoons unsalted butter1 red bell pepper, cut into ½-inch pieces¼ cup diced red onions2 teaspoons minced garlic½ pound smoked sausage, cut into ½-inch slices½ cup chicken bone broth, homemade (here) or store-bought1½ cups heavy cream¼ cup grated Parmesan cheese½ teaspoon fine sea salt

½ batch Zoodles (here), for serving

1.Inasmallbowl,mixtogethertheingredientsfortheCajunseasoning.

2.Cutthechickenthighsinto1-inchpieces.Coatthechickenpieceswith1tablespoonoftheCajunseasoning.

3.Heatthebutterinacast-ironskilletovermediumheat.Addthebellpepper,onions,andgarlicandsautéuntilthepepperissoftandtheonionsaretranslucent,about4minutes.Addtheseasonedchickenandsearonallsidesuntilcookedthrough,about3minutesperside.Addthesausageandsearonbothsides,about1minuteperside.

4.Addthebrothtothepantodeglazeit.Usingawhisk,scrapethebitsfromthebottomofthepantoincorporatethemintothesauce.AddthecreamandParmesancheeseandheatuntilsimmering.SeasonwiththesaltandremainingCajunseasoning.Simmeronlowuntilthickened,about3minutes.Serveoverzoodles.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinaskilletovermediumheatfor5minutesoruntilwarmedthrough.

ComfortFoodFavoritesforGrown-upKids

BombaBurgers

HotBeefSundaes

GrilledCheeseWafflesandTomatoGorgonzolaBisque

CheeseburgerSoup

ChiliCheeseDogCasserole

PizzaWaffles

ChickenParmesanMiniMeatloaves

Ham’n’CheeseCones

ChiliDogs

DeconstructedBaconCheeseburgerPizza

Bomba Burgers

prep time: 10 minutes, plus 1 hour to chill dough, if needed cooktime: 16 minutes yield: 4 servingsMy husband asked me if I’d ever had a pizza burger,and I couldn’t really remember. He told me that whenhe was a kid, pizza burger night was his favorite! Heoften rode his bike to the local A&W Root Beer standand ordered a pizza burger with this best friend,Chad. This recipe is in honor of my love, Craig.

pizza dough1¾ cups shredded mozzarella cheese2 tablespoons unsalted butter1 large egg¾ cup blanched almond flour⅛ teaspoon fine sea salt

burgers1 pound ground beefFine sea salt and ground black pepper4 (½-ounce) slices mozzarella cheese

12 slices pepperoni4 tablespoons pizza sauce, homemade (here) or store-bought, divided, plus extra for serving

1.Tomakethedough,placethemozzarellaandbutterinamicrowave-safebowlandmicrowavefor1to2minutes,untilthecheeseisentirelymelted.Stirwell.

2.Addtheeggand,usingahandmixer,combinewell.Addthealmondflourandsaltandcombinewellwiththemixer.Useyourhandsandworkitliketraditionaldough,kneadingforabout3minutes.(Note:Ifthedoughistoosticky,chillitintherefrigeratorforanhourorovernight.)

3.Placeapizzastone,ifusing,inthecoldovenandpreheattheovento425°F.

4.Dividethegroundbeefintofour4-ounceportions,shapeintopatties,andsprinklebothsideswithsaltandpepper.Inalargegreasedcast-ironskilletovermediumheat,sautétheburgersfor3to4minutesperside,untilcookedmedium-rare.Removefromtheskilletandsetaside.

5.Dividethepizzadoughintofour4-ounceballs.Placeeachballonitsownpieceofgreasedparchmentpaperandtopwithanotherpieceofgreasedparchment.Usingarollingpin,rollouteachballintoa5-inchdisc.Place1sliceofcheeseinthecenter,thentopwith3

slicesofpepperoni,aburgerpatty,and1tablespoonofpizzasauce.(Note:Ifthedoughistoostickytorollout,useyourhandstoformitaroundtheburger.Thisdoughisveryforgivingandcaneasilybepastedtogetherwithyourfingers.)

6.Foldthesidesofthedougharoundtheburgerandsealit,asifyouweremakingalargedumpling.Repeatwiththerestofthedoughcirclesandfillingingredients.Placeonthehotpizzastoneoralargebakingsheetandbakefor8minutesoruntilthedoughisgoldenbrown.Servewithpizzasauceontheside.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

busyfamilytip:I like to make large batches of this pizza dough tostore in the refrigerator for up to 4 days or in thefreezer for up to a month for easy meals such asthese burgers. It also works great for pizza (see hereand here).

Hot Beef Sundaes

prep time: 10 minutes cook time: 3 hours yield: 8 servingsI know that a lot of you have tried mashed cauliflowerfauxtatoes and think that the taste is good, but thetexture just isn’t the same as traditional mashedpotatoes. I never really cared for the gritty fakepotatoes, either—until we purchased a high-poweredblender! We bought it to make pureed baby food, butit has been awesome for so many tasks, includingmaking the smoothest fauxtatoes ever, like the onesused to top these sundaes. If you don’t have a high-powered blender, never fear: you can still make thefauxtatoes with a food processor. They may not be assmooth, but they will be just as tasty.

hot beef layer1 tablespoon ghee or coconut oil1 (4-pound) boneless beef chuck roastFine sea salt and ground black pepper1 cup tomato sauce½ cup beef bone broth, homemade (here) or store-bought, or water½ cup coconut vinegar or apple cider vinegar

1 tablespoon chili powder2 cloves garlic, minced

“ice cream” topping (fauxtatoes)2 cups beef or chicken bone broth, homemade (here)or store-bought1 medium head cauliflower¼ cup grated Parmesan cheese1 ounce cream cheese (2 tablespoons), softened, ormore if desired1 clove garlic, smashed to a paste⅛ teaspoon ground black pepper

for garnish1 cup shredded cheddar cheese8 cherry tomatoes

1.Tobraisethebeef,heatthegheeinaDutchovenovermedium-highheat.Seasontheroastliberallyonallsideswithsaltandpepper.Placetheroastinthepotandbrownonallsides,about2minutesperside.

2.Reducetheheattomedium-lowandpourinthetomatosauce,½cupofbroth,andvinegar.Seasonwiththechilipowder,garlic,andmoresaltandpepper.Coverthepotandsimmerfor3hoursoruntilthemeatisfork-tender.

3.Meanwhile,makethe“icecream”topping:Pour

the2cupsofbrothintoastockpotandbringtoaboiloverhighheat.Corethecauliflowerandcutthefloretsintobite-sizedpieces.Addthefloretstothebroth,cover,andsteamforabout6minutes,untilfork-tender.Drainwell;donotletthecauliflowercool.Patitverydrybetweenseverallayersofpapertowels.Inahigh-poweredblenderorfoodprocessor,pureethehotcauliflowerwiththeParmesan,creamcheese,garlic,andpepperuntilsmooth.Setthetoppingaside.

4.Sliceorshredthebeefanddivideitamong8sundaecupsorbowls.DrizzlesomeoftheaccumulatedsaucefromtheDutchovenontothemeat,thentopwiththe“icecream,”shreddedcheddarcheese,andacherrytomato.

5.Storeextrasinseparateairtightcontainersintherefrigeratorforupto3days.Reheatthebeefinaskilletovermediumheatfor3minutesoruntilwarmedthrough.Reheatthecauliflowertoppinginasaucepanovermediumheatforabout3minutesoruntilwarmedthrough.

busyfamilytip:The cauliflower topping can be made up to 3 daysahead and stored in an airtight container in therefrigerator until you’re ready to assemble thesundaes.

Grilled Cheese Waffles and TomatoGorgonzola Bisque

prep time: 15 minutes cook time: 1 hour 5 minutes yield: 8 servingsThese waffles can be made up to three days aheadand stored in an airtight container in the refrigerator,or frozen for up to a month. I make a triple batch andfreeze them for quick and easy sandwiches.

bisque1 tablespoon ghee or coconut oil¼ cup diced onions2 cloves garlic, minced¼ cup crumbled Gorgonzola cheese, plus extra forgarnish4 ounces cream cheese (½ cup), softened1 cup chicken bone broth, homemade (here) or store-bought1 (14½-ounce) can diced tomatoes, with juices1½ cups tomato sauce2 teaspoons dried basil½ teaspoon fine sea salt¼ teaspoon ground black pepperFresh basil leaves, for garnish

Melted ghee or avocado oil, for drizzling

waffles8 large eggs4 hard-boiled eggs¼ cup powdered Parmesan cheese (see here)1 teaspoon onion powder (optional)1 teaspoon baking powder½ teaspoon fine sea salt½ cup ghee or coconut oil, melted but not hot, plusextra for the waffle iron

16 slices cheddar, Gruyère, Swiss, or fontina cheese(or all four!)

1.Tomakethebisque,heatthegheeinamedium-sizedsaucepanovermediumheat.Addtheonionsandgarlicandcook,stirring,for4to5minutes,untiltheonionsaresoft.AddtheGorgonzola,creamcheese,andbroth;heatuntilthecheesesmeltandthemixtureissimmering.

2.Stirinthetomatoes(includingthejuices),tomatosauce,basil,salt,andpepperandbringtoasimmer.Continuetosimmerfor15to20minutes,stirringconstantly;donotallowittoboil.Usinganimmersionblenderorcountertopblender,pureethesoupuntilsmooth.Slidethepanofftheheatandcoverwithalidtokeepthebisquewarmwhileyoumakethewaffles.

3.Tomakethewaffles,heatawaffleirontohighheat.Placetheraweggs,hard-boiledeggs,Parmesan,onionpowder(ifusing),bakingpowder,andsaltinablenderorfoodprocessorandprocessuntilsmoothandthick.Addthemeltedgheeandcombinewell.

4.Greasethehotwaffleiron.Place2½tablespoonsofthewafflebatterinthecenteroftheironandclose.(Itshouldbeasmallerwaffle,aboutthesizeofahamburgerbun.)Cookfor3to4minutes,untilgoldenbrownandcrisp.Repeatwiththeremainingbattertomake16smallwaffles.

5.Toassemblethesandwiches,place2slicesofcheeseonawaffleandsetanotherwaffleontop.Buttertheoutsidesofthewafflesandwich.Placethesandwichbackonthewaffleironandheatuntilthecheeseismelted(theironwon’tbeabletoclosecompletely,butthat’sokay).

6.Toserve,pourthebisqueinto8soupbowlsandgarnishwithcrumbledGorgonzola,freshbasilleaves,andadrizzleofmeltedghee.Servewiththegrilledcheesewaffles.

7.Storeextrasoupinanairtightcontainerintherefrigeratorforupto3days.Reheatthesoupinasaucepanovermediumheatuntilwarmedthrough,about3minutes.Storeextrawafflesinanairtightcontainerintherefrigeratorforupto3daysorinthefreezerforupto1month.Reheatthewafflesina

preheated375°Fovenortoasterovenfor3minutesoruntilwarmedthrough.

Cheeseburger Soup

prep time: 5 minutes cook time: 20 minutes yield: 4 servingsWhat if I told you that when we get a cow from a localfarmer, we ask the butcher to make it all intohamburger—even the prize cuts of steak! My familyprefers hamburger over steaks. My kids whine when Imake steaks, so why push it? I don’t want steaks,either. I want hamburgers, sloppy Joes, proteinnoodle lasagna, keto spaghetti, Paleo chili, easychipotle taco meat—you name it. Ground beef is howwe roll!

4 strips bacon, diced2 tablespoons unsalted butter, ghee, or lard½ cup diced onions1 pound ground beef or venison1 teaspoon fine sea salt½ teaspoon ground black pepper4 ounces cream cheese (½ cup), softened½ cup shredded sharp cheddar cheese, plus extra forgarnish3 cups beef bone broth, homemade (here) or store-bought

for garnish

Diced cherry tomatoesSliced green onionsSliced dill pickles

1.Placethebaconinasouppotovermediumheatandsautéuntilcrisp-tender,about4minutes.Removethebaconandreserveforgarnish.Leavethedrippingsinthepot.

2.Addthebutterandonionstothepotandsautéfor5minutesoruntiltranslucent.Addthegroundbeef,salt,andpepperandsauté,whilecrumbling,untilthemeatiscookedthroughandnolongerpink,about5minutes.

3.Meanwhile,placethecreamcheese,shreddedcheddarcheese,andbrothinablenderandpureeuntilsmooth.Addthemixturetothesouppot.Heatfor5minutesoruntilwarm,butdonotallowthesouptoboil.

4.Ladlethesoupinto4servingbowlsandgarnishwithdicedcherrytomatoes,slicedgreenonions,shreddedcheese,andthereservedbacon.Servewithdillpickleslicesontheside.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinasaucepanovermediumheatforafewminutesoruntilwarmedthrough.

Chili Cheese Dog Casserole

prep time: 10 minutes cook time: 40 minutes yield: 4 servingsYou can find chili cheese dogs on many restaurantmenus, including A&W, Burger King, Dairy Queen,and Wendy’s. This is my reinvention of those dogs—casserole style. This recipe is so good, there’s noneed for a hot dog bun. It makes great leftovers, too!

1 pound ground beef1 large bell pepper (any color), diced½ cup diced onions2 cloves garlic, minced1 cup diced tomatoes (fresh preferred)1 cup tomato sauce1 cup beef bone broth, homemade (here) or store-bought1 teaspoon fine sea salt2 teaspoons chili powder½ teaspoon ground cumin¼ teaspoon ground black pepper2 teaspoons Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here) (optional)8 uncured hot dogs (see note), sliced lengthwisedown the middle and then cut in half

1 cup shredded Monterey Jack or cheddar cheese

1.Preheattheovento375°F.

2.Placethegroundbeef,bellpepper,onions,andgarlicinalargecast-ironskilletorotheroven-safeskilletovermediumheatandcook,whilebreakingupthebeef,untilthemeatiscookedthrough,about5minutes.Addthetomatoes,tomatosauce,broth,salt,spices,andsweetener,ifusing.Simmer,uncovered,for20minutes.

3.Laythehotdogslicesontopofthecasserolemixtureintheskillet.Covertheentiremixturewiththeshreddedcheese.Transfertheskillettotheovenandbakefor15minutesoruntilthecheeseisbubblyandmelted.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinabakingdishinapreheated350°Fovenforafewminutesoruntilwarmedthrough.

note:IpreferApplegateFarmsorganichotdogs.

Pizza Waffles

prep time: 5 minutes cook time: 35 minutes yield: 8 pizzas (2 perserving)When I was a little girl, my big brother, Cory, taughtme how to make pizza toast. It was basically anEnglish muffin topped with pizza sauce and cheeseand tossed into the oven for a few minutes. Thisrecipe is in honor of my pizza-lovin’ brother, Cory!

8 large eggs4 hard-boiled eggs¼ cup powdered Parmesan cheese (see here)1 teaspoon Italian seasoning1 teaspoon baking powder½ teaspoon fine sea salt½ cup melted (but not hot) ghee or coconut oil, plusextra for the waffle iron1 cup pizza sauce, homemade (here) or store-bought,plus extra for serving2 cups shredded mozzarella cheese½ cup mini pepperoni slices

for garnish (optional)Fresh basil leaves

Red pepper flakes

1.Heatawaffleirontohighheat.Placetheraweggs,hard-boiledeggs,Parmesan,Italianseasoning,bakingpowder,andsaltinablenderorfoodprocessorandcombineuntilsmoothandthick.Addthemeltedgheeandcombinewell.

2.Greasethehotwaffleiron.Placeaheaping¼cupofthebatterinthecenteroftheironandclose.Cookfor3to4minutes,untilgoldenbrownandcrisp.Repeatwiththeremainingbattertomake8waffles.

3.Toassemble,preheattheoventobroil.Placethewafflesonabakingsheetandtopeachwafflewith1½tablespoonsofpizzasauce,afewtablespoonsofshreddedcheese,andafewminipepperoni.Broilfor1to2minutes,untilthecheeseismelted.Garnishwithfreshbasilleavesand/orredpepperflakes,ifdesired.Servewithadditionalpizzasauce.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonabakingsheetinapreheated350°Fovenforafewminutesoruntilwarmedthrough.

busyfamilytip:Make the waffles ahead of time and store them in anairtight container in the refrigerator for up to 3 days or

in the freezer for up to 1 month. Reheat the waffles ina preheated 375°F oven or toaster oven for 3 minutesor until warmed through.

Chicken Parmesan MiniMeatloaves

prep time: 10 minutes cook time: 22 minutes yield: 6 servings1½ pounds ground chicken¾ cup finely chopped mushrooms½ cup grated Parmesan cheese (or nutritional yeast ifdairy-free)¼ cup marinara sauce, plus extra for serving½ cup chopped fresh basil leaves, plus extra wholeleaves for garnish1 teaspoon Italian seasoning1 teaspoon dried oregano leaves1 clove garlic, smashed to a paste1½ cups shredded mozzarella or fontina cheese, plusextra for the top (omit for dairy-free)

1.Preheattheovento350°F.Greasesix4by2-inchminiloafpans.

2.Inalargebowl,mixtogetherthegroundchicken,mushrooms,Parmesan,marinarasauce,andbasil.SeasonwiththeItalianseasoning,oregano,andgarlic,thenmixintheshreddedcheese.

3.Pressthemixtureintothegreasedminiloafpans.

Bakefor20minutesoruntiltheinternaltemperatureofthemeatloavesreaches160°F.Removefromtheovenandsprinklethetopswithshreddedcheese,thenreturntotheovenandbakejustuntilthecheeseismelted,about2minutes.Serveontopofadditionalmarinarasauce,garnishedwithfreshbasilleaves.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmedbakingsheetinapreheated350°Fovenfor5minutesoruntilwarmedthrough.

Ham ’n’ Cheese Cones

prep time: 5 minutes cook time: 16 minutes yield: 8 servings (1 coneper serving)

filling3 cups finely diced fully cooked ham1 cup mayonnaise, homemade (here) or store-bought1 tablespoon prepared yellow mustardFine sea salt and ground black pepper

cones1 cup grated hard cheese, such as Parmesan, Asiago,or aged Gouda

for garnish8 cherry tomatoes

1.Inalargebowl,combinetheham,mayonnaise,andmustard.Stirtocoatthehamwell.Seasontotastewithsaltandpepper.Refrigeratethefillinguntilserving

time.

2.Tomakethecones,preheattheovento375°F.Haveonhandacone-shapedobject(Imadeaconeoutofsheetmetal;youcanuseasmallfunnel).Placeapieceofparchmentpaperonarimmedbakingsheetandgreasethepaperwithcoconutoilspray.Place2tablespoonsofcheeseononesideofthepaperandformitintoacircle,about4inchesindiameter.Repeattomakeanother4-inchcheesecircle,leavingatleast2inchesofspacebetweenthem.Bakefor4to5minutes,untilgoldenbrown.

3.Onceyouremovethebakingsheetfromtheoven,youwillneedtomovequickly.Usingaspatulaorknife,transferoneoftheroundsofcheesetothecone-shapedobjectandformitaroundthemold.Allowtocoolontheformfor10minutes.Repeatwiththesecondcheesecircle.Ifthesecondroundbecomestoocoolandbrittletomold,placeitbackinthehotovenfor30secondssoitbecomesflexibleagain.

4.Repeatwiththerestofthecheese,makingatotalof8cones.

5.Oncealloftheconesarecool,fillthemwiththehamfilling.Garnisheachconewithacherrytomato.Storeextrafillingandconesinseparateairtightcontainersintherefrigeratorforupto4days.Servechilled.

Chili Dogs

prep time: 10 minutes (not including time to make buns) cook time:40 minutes yield: 6 servingsThis is one of my boys’ favorite meals. If your familyenjoys this dish as much as we do, I suggest making adouble batch of the chili to store in the fridge orfreezer. I also keep keto hot dog buns in the freezerfor easy meals. All you have to do is heat up a hot dogand heat up the chili and ta-da—dinner is ready in aninstant! Plus, the chili tastes even better left over.

1 pound ground beef¼ cup chopped onions1 cup tomato sauce1 large tomato, diced, with juices1 green chile pepper, chopped½ cup beef bone broth, homemade (here) or store-bought1 clove garlic, minced1 tablespoon chili powder1 teaspoon dried ground oregano½ teaspoon ground cumin½ teaspoon paprika½ teaspoon fine sea salt½ teaspoon ground black pepper

¼ teaspoon cayenne pepper6 hot dogs1 batch oblong Keto Buns (here)

additional toppings (optional)Shredded sharp cheddar cheese (omit for dairy-free)Sour cream (omit for dairy-free)Sliced green onions

1.Inastockpotovermediumheat,cookthegroundbeefwiththeonions,stirringoftentobreakupthemeat,untilevenlybrowned,about7minutes.Pourinthetomatosauce.Addthedicedtomato(withjuices),chilepepper,andbeefbrothandstirtocombine.

2.Seasonthemeatmixturewiththegarlic,chilipowder,oregano,cumin,paprika,salt,blackpepper,andcayenne.Stirtoblend,thencoverandbringtoasimmerovermediumheat.Onceatasimmer,reducetheheattolowandcontinuetosimmer,covered,foratleast30minutes,stirringoccasionally.Thelongerthechilisimmers,thebetteritwilltaste.After30minutes,tasteandaddmoresalt,pepper,andchilipowder,ifdesired.Removefromtheheat.

3.Whilethechiliissimmering,makethehotdogs:Bringapotofwatertoaboil.Placethehotdogsintheboilingwaterandcookfor3minutesoruntilheatedthrough.Alternatively,youcangrillthehotdogsforabout3minutes.

4.Toassemblethechilidogs,slicethebunsinhalf.Placethebunsonahotgreasedskilletovermedium-highheatandfryuntilgoldenbrown,about1½minutes.Placeahotdogineachfriedbun.Topwith¼to½cupofchili,thengarnishwithadditionaltoppings,ifdesired.

5.Thechilidogsarebestservedfresh,butanyextrachilicanbestoredinanairtightcontainerintherefrigeratorforupto5daysorfrozenforupto2months.Reheatthechiliinapotonthestovetopovermediumheat.Reheatthebunsandhotdogsinapreheated350°Fovenfor3minutesoruntilwarm,thenassemblethechilidogsasdirectedabove.

Deconstructed Bacon CheeseburgerPizza

prep time: 15 minutes cook time: 35 minutes yield: 6 servingsBacon cheeseburgers and pizza, together at last!Even though you probably won’t find this dish on anyrestaurant menus around town, it sounds like a fast-food match made in heaven. It marries two ofAmerica’s fast-food favorites!

14 slices thick-cut bacon¼ pound ground beef¼ teaspoon fine sea salt¼ teaspoon ground black pepper⅔ cup tomato sauce2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here)2 tablespoons prepared yellow mustard½ cup shredded mozzarella cheese½ cup shredded sharp cheddar cheese¼ cup chopped onions

for garnish

¼ large dill pickle, sliced into ¼-inch-thick rounds¼ cup roughly chopped or torn lettuce1 tomato, roughly chopped

1.Preheattheovento400°F.

2.Onarimmedbakingsheet,weavethebaconstripstogetherbyoverlappingeachstripoverandundertheothers,makingagrid.Bakethebacon“crust”for20to25minutes,untilcrisp.

3.Meanwhile,heatacast-ironskilletovermediumheat.Placethegroundbeef,salt,andpepperintheskilletandcook,stirringoften,untilthemeatisbrownedandcrumbly,about5minutes.Settheskilletaside.

4.Inabowl,mixtogetherthetomatosauce,sweetener,andmustard;spreadthismixtureoverthebaconcrust.Sprinklethecheesesoverthetomatosaucemixtureandtopwiththebeefandonions.

5.Bakethepizzauntilthecheeseismelted,about10minutes.Removefromtheovenandservegarnishedwithpickleslices,choppedlettuce,andchoppedtomato.

6.Thispizzaisbestservedfresh,butanyextrascanbestoredinanairtightcontainerintherefrigeratorforupto3days.Reheatonarimmedbakingsheetinapreheated400°Fovenfor4minutesoruntilwarmed

through.

SweetEndings

ItalianCreamSoda

PersianHotChocolate

PumpkinDipwithPieFries

MaltedMilkBallBûchedeNoël

GâteauauChocolat

PotsdeCrème

DeconstructedChocolateCannoliCookies

DeathbyChocolateCheesecake

FrenchSilkIceCream

“KetoDebbie”ChocolateCupcakes

Penuche(ItalianFudge)

PeachesandCreamSorbet

ChocolateIceCreamCakewithAlmondButterSwirl

DeconstructedChocolateWaffleCones

MapleBaconIceCreaminBaconCones

StrawberriesandCreamSnowballs

MaltedMilkBallCheesecake

CannoliMiniCheeseBalls

MiniMochaBundtCakes

MintChocolateWhoopiePies

MintChocolateCheesecakeBûchedeNoël

DecadentBlackForestDessertforTwo

“Rice”Pudding

CreamyChocolateMintTruffles

MaltedMilkBallTruffles

PecanPieTruffles

DarkChocolateRaspberryTruffles

PumpkinCheesecakeTruffles

BananasFosterforTwo

BananaCreamPie

Italian Cream Soda

prep time: 2 minutes (not including time to whip cream) yield: 1servingWorking at a coffee shop in high school was myfavorite job (besides this job of writing cookbooks!). Iadored getting up early; making muffins, scones, andlattes; and listening to good music while busycustomers ran in before work. I always wanted toopen my own keto bakery and coffee shop, and if Iever do, this Italian Cream Soda will certainly be onmy menu!Note: If you are looking to lose weight, I do notrecommend drinking your calories, but ketosis isabout more than just weight loss. If you are in“maintenance mode” or are trying to gain weight andmuscle, this drink would be a great treat!

Large ice cubes1 cup sparkling mineral water or club soda2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here), or ¼ teaspoon flavored liquid stevia ofchoice1 teaspoon strawberry extract or other extract of

choice, or a few drops of strawberry oil1 tablespoon heavy cream (or full-fat coconut milk ifdairy-free)2 tablespoons sweetened whipped cream, for garnish(see tip; omit for dairy-free)

1.Placetheicecubesinatallglass.Pourinthesparklingmineralwater.Stirinthesweetenerandextractandadjustthesweetnesstoyourliking.

2.Pourtheheavycreamintotheglass.Donotstirsoyoucanwatchthelegsofthecreamseepdownintothedrink.Topwiththesweetenedwhippedcreamandenjoy.Thisdrinkisbestservedfresh;itwillloseitsfizzifleftovernight.

busyfamilytip:I keep heavy cream in a whipped cream canister inmy fridge at all times for easy additions to treats likethis. I put 2 cups of cream and 2 tablespoons ofpowdered sweetener or ¼ teaspoon of liquid stevia inthe canister and shake well to combine. Then it’spresweetened and ready to go whenever I need it!

note:Togivethiscreamsodaaprettypinkcolor,Iaddedafewdropsofnaturalredfooddye.IalsousedSturStrawberryMelon–flavoredliquidwaterenhancer,whichnotonlyenhancesthestrawberryflavorbutalsogivesthedrinkaprettyshadeofpink.

Persian Hot Chocolate

prep time: 5 minutes (not including time to whip cream) cook time: 2minutes yield: 2 servings2 ounces unsweetened chocolate, chopped⅓ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)3 cups unsweetened cashew milk (or heavy cream orfull-fat coconut milk for a richer drink)1 teaspoon vanilla or chocolate extract⅛ teaspoon toffee extract (optional)⅛ teaspoon ground cinnamon, plus extra for garnish(optional)Sweetened whipped cream, for garnish (see tip, here)Melted ghee or unsalted butter, for garnish (omit fordairy-free)

1.Placethechoppedchocolate,sweetener,andcashewmilkinadoubleboilerovermedium-lowheat.Stiroftenuntileverythingismeltedandwellcombined,about2minutes.

2.Stirintheextractsandcinnamon.Removefromtheheatandserveincutecups,garnishedwithwhippedcreamandadrizzleofmeltedghee.

3.Storeextrasinanairtightcontainerintherefrigeratorforupto4days.Toreheat,placeinasaucepanoverlowheatandstirfor1minuteoruntilwarmedthrough.

Pumpkin Dip with Pie Fries

prep time: 10 minutes, plus 3 hours to chill dip cook time: 15minutes yield: 10 servings

dip1 (8-ounce) package mascarpone or cream cheese(Kite Hill brand cream cheese style spread if dairy-free), softened½ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)¾ cup fresh or canned pumpkin puree⅓ cup sour cream (or Kite Hill brand cream cheesestyle spread if dairy-free)1 tablespoon vanilla extract2½ teaspoons pumpkin pie spice1 teaspoon ground cinnamon

pie fries¾ cup blanched almond flour¼ cup coconut flour½ cup (1 stick) unsalted butter (or coconut oil if dairy-

free), softened½ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 teaspoon fine sea salt¼ cup Swerve granular-style sweetener2 tablespoons ground cinnamon1 large egg yolk, beaten

1.Tomakethedip,placethesoftenedmascarponecheeseandsweetenerinamedium-sizedbowlandmixwithahandmixeruntilsmooth.Addthepumpkin,sourcream,vanilla,pumpkinpiespice,andcinnamonandbeatuntilcombined.Coverandrefrigeratefor3hours.

2.Whenyou’rereadytomakethepiefries,preheattheovento350°F.Lineabakingsheetwithparchmentpaper.

3.Placethealmondflour,coconutflour,softenedbutter,½cupofconfectioners’-stylesweetener,andsaltinamedium-sizedbowlandmixwelltocombine.Placethedoughbetween2piecesofparchmentpapergreasedwellwithcoconutoilspray.Rolloutthedoughintoa¼-inch-thickrectangle.Removethetoppieceofparchment.Usingasharpknifeorpizzawheel,cutthedoughintostripsthatare½inchwideand3incheslong.

4.Placethegranularsweetenerandcinnamoninasmalldishandmixtocombine.Setaside.

5.Brushthestripsofdoughwiththebeateneggyolk,thensprinklewiththesweetenedcinnamonmixture.Placethe“fries”onthelinedbakingsheet,about1inchapart.

6.Bakethepiefriesfor12minutesoruntilgoldenbrown.Allowtocoolcompletelybeforeremovingfromthebakingsheet.Placeonaservingplatterandservewiththedip.

7.Storeextrafriesanddipinseparateairtightcontainersintherefrigeratorforupto3days.Thefriescanbefrozenforupto1month.

busyfamilytip:The dip can be made up to 2 days ahead.

Malted Milk Ball Bûche de Noël

prep time: 35 minutes, plus 5 hours to chill cook time: 3 minutesyield: 12 servingsI adore this recipe because it is such an elegant-looking dessert; even though I am not an artist, thespecial bûche mold makes it look so fancy. But don’tdo what I did: early in the morning after assemblingthe dessert, I was excited to see how it looked. In thedark, I removed the mold from the freezer and startedto push the dessert out of the mold onto a beautifulwhite serving dish. To my horror, the dish slid off thecounter and shattered on the floor in a million pieces.So here’s my tip: turn on some lights so you can seewhat you’re doing!

vanilla malted milk layer¾ cup unsweetened cashew milk1 tablespoon plus 1 teaspoon unflavored gelatin4 (8-ounce) packages cream cheese (Kite Hill brandcream cheese style spread if dairy-free), softened2 cups heavy cream (or full-fat coconut milk if dairy-free)1½ cups Swerve confectioners’-style sweetener or

equivalent amount of liquid or powdered sweetener(see here)¼ cup plus 2 tablespoons maca powder, or more totasteSeeds scraped from 2 vanilla beans (about 8 incheslong), or 2 teaspoons vanilla extract

chocolate malted milk layer½ batch Vanilla Malted Milk Layer (reserved fromabove)3 tablespoons unsweetened cocoa powder, or more totaste

ganache¾ cup heavy cream (or full-fat coconut milk if dairy-free)⅓ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)3 ounces unsweetened chocolate, finely choppedSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract⅛ teaspoon fine sea salt

for garnish (optional)1 cup toasted crushed almonds

special equipment (optional)Silicone bûche mold, about 10 by 3½ inches

1.Haveonhandasiliconebûchemoldora9by5-inchloafpan.Ifusingaloafpan,lineitwithparchmentpaper,leavingsomepaperoverhanging.

2.Tomakethevanillamaltedmilklayer,placethecashewmilkandgelatininasaucepanovermedium-highheatandwhiskuntilthegelatinmelts.Removefromtheheatandpourintoalargebowl.Addthecreamcheese,heavycream,sweetener,andmacapowdertothebowlandmixwellwithahandmixer.Addthevanillaandbeatuntilsmooth.Tasteandaddmoremacapowder(forthemaltedmilkflavor)and/orsweetener,ifdesired.

3.Pourhalfofthebatterintothebûchemoldorlinedloafpan.Gentlyplacethemoldinthefreezerandallowthefirstlayertoset,about2hours.

4.Tomakethechocolatemaltedmilklayer,addthecocoapowdertotheremaininghalfofthebatterandmixwiththehandmixertocombine.Tasteandaddmorecocoapowder,ifdesired.Oncethefirstlayerinthefreezerisset,gentlyspoonthechocolatelayeroverthevanillalayer.Placebackinthefreezertosetcompletely,about3hours.

5.Justbeforeserving,maketheganache.Bringthecreamandsweetenertoasimmerinasaucepanovermediumheat.Removefromtheheatandstirinthechoppedchocolate,vanilla,andsalt.Allowtositfor3minutes,thenstiragainuntilcompletelysmooth.

6.Toserve,unmoldthebûcheontoaservingplatter.Gentlypeelawaythesidesofthemold,pressingthetopofthemoldgentlywithyourhanduntilthebûchereleases.Ifyouusedaloafpan,allowthebûchetothawslightly,thenusetheoverhangingpapertoliftthebûcheoutofthepanandinvertitontoaservingplatter.Drizzlethetopwiththeganacheandsprinklewithcrushedalmonds,ifdesired.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto3daysorinthefreezerforuptoamonth.Allowtothawbeforeslicingandserving.

Gâteau au Chocolat

prep time: 10 minutes, plus time to chill filling overnight cook time:20 minutes yield: one 8-inch two-layer cake (16 servings)If you are looking for a dairy-free cake, feel free tomake this cake without the filling. The cake is like afudgy brownie. You don’t even need the filling!

filling (omit for dairy-free)¾ cup (1½ sticks) unsalted butter6 ounces cream cheese or mascarpone cheese (¾cup) (Kite Hill brand cream cheese style spread ifdairy-free), softened¾ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)3 tablespoons unsweetened cocoa powder3 tablespoons brewed decaf espresso or other strongbrewed decaf coffeeSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract

cake

¾ cup (1½ sticks) unsalted butter (or coconut oil ifdairy-free), plus extra for the pans6 ounces unsweetened chocolate, finely chopped1¼ cups Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)6 large eggs1 tablespoon coconut flourSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract

ganache¾ cup heavy cream (or full-fat coconut milk if dairy-free)⅓ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)3 ounces unsweetened chocolate, finely choppedSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract⅛ teaspoon fine sea salt

1.Tomakethefilling,placethebutterinasaucepanovermedium-highheat.Stirringoften,heatuntilthebutterfoamsupandbrown(butnotblack!)flecksappear.Removefromtheheatandallowtocoolabit.Transferthebrownedbuttertoamedium-sizedbowl,addthecreamcheeseandsweetener,andcreamwithahandmixer.Addtheespressotothinitoutalittle.Stirinthevanilla.Placethefillingintherefrigeratortothickenovernight.

2.Tomakethecake,preheattheovento325°F.Greasetwo8-inchcakepans,thenlinethemwithparchmentpaperandgreasethepaper.Ifdesired,brownthebutterasdescribedinStep1(thismakesthecaketastewaybetter!).Otherwise,simplymeltthebutter(orcoconutoil),thenremovefromtheheat.Addthechoppedchocolateandsweetenerandstirwelltocombine.Addtheeggsandmixwell.Stirinthecoconutflourandvanilla.

3.Pourthebatterintothepreparedpansandbakefor18to20minutes,untilatoothpickinsertedinthecenterofacakecomesoutclean.Removefromtheovenandallowtocoolcompletelyinthepans.

4.Tomaketheganache,bringthecreamandsweetenertoasimmerinasaucepanovermediumheat.Removefromtheheatandstirinthechoppedchocolate,vanilla,andsalt.Allowtositfor3minutes,thenstiragainuntilcompletelysmooth.

5.Toassemble,placeonecooledcakelayeronacakeplate.Topwiththefilling,spreadingitnotquitetotheedgeofthecake.Placethesecondcakelayerontopofthebottomlayer.Pourthewarmganacheoverthecake,allowingittodripdownthesides,thensmoothoutthetopwithaknife.Serveatroomtemperature.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto4daysorinthefreezerforupto1

month.Allowtothawtoroomtemperaturebeforeslicingandserving.

busyfamilytip:The cake layers can be made up to 2 days ahead andstored in an airtight container in the refrigerator, orfrozen for up to 1 month.

Pots de Crème

prep time: 5 minutes, plus at least 2 hours to chill cook time: 30minutes yield: 6 servings1¼ cups heavy cream (or full-fat coconut milk if dairy-free)¾ cup unsweetened cashew milk (or hemp milk if nut-free)6 ounces unsweetened chocolate, finely chopped5 large egg yolks⅔ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)Seeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract½ teaspoon fine sea salt

1.Preheattheovento325°F.

2.Bringthecreamandcashewmilktoasimmerinasaucepanovermedium-highheat.Oncesimmering,removefromtheheatandimmediatelystirinthechoppedchocolate.Letsitfor2minutes,thenstiruntilwellcombined.

3.Placetheeggyolks,sweetener,vanilla,andsalt

inasmallbowl.Stirwelltocombine.Slowlystreamtheeggmixtureintothechocolatemixturewhilewhiskingsoyoudonotscrambletheeggs.

4.Evenlydividethemixtureamongsix4-ouncegreasedramekins.Placetheramekinsinan11by9-inchbakingdish.Pourhotwateraroundtheramekinssothatitcomestwo-thirdsofthewayupthesidesoftheramekins.Bakefor30minutes,untilthecustardisset(thecenterwilljiggleeversoslightlywhenyoushakethepan).

5.Removethepanfromtheovenbutleavetheramekinsinthehotwaterfor5minutes.After5minutes,removethemfromthewaterandletcoolcompletely.Coverandrefrigeratefor2hoursorovernight.

6.Thesecustardscanbestoredintherefrigerator,tightlycovered,forupto5days.Donotfreeze.

Deconstructed Chocolate CannoliCookies

prep time: 5 minutes cook time: 12 minutes yield: 2 dozen cookies (1per serving)I love to serve these tasty cookies alongside myCannoli Mini Cheese Balls (here)!

½ cup (1 stick) unsalted butter (or coconut oil if dairy-free), softened4 ounces cream cheese (½ cup) (Kite Hill brand creamcheese style spread if dairy-free), softened¾ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 large egg1 teaspoon almond extract or other extract of choice,such as orange, lemon, or vanilla½ teaspoon fine sea salt2 cups blanched almond flour¼ cup coconut flour¼ cup unsweetened cocoa powder¼ teaspoon baking powderPinch of fine sea salt

1.Preheattheovento300°F.Lineabakingsheet

withparchmentpaperandgreasetheparchment.

2.Inalargebowl,creamthesoftenedbutterandcreamcheesewithahandmixerfor1minute.Addthesweetenerandcontinuemixinguntilcreamy.Addtheegg,extract,andsaltandmixagain.Addtheflours,cocoapowder,bakingpowder,andpinchofsaltandmixwelltocombine.

3.Scoopupaheapingtablespoonofthedoughandrollitintoaballbetweenyourhands,thenplaceitonthegreasedparchment.Repeatwiththerestofthedough,placingtheballsabout2inchesapart.Bakefor12to15minutes,untilfinecracksformonthetopsofthecookies.Letthecookiescoolcompletelyonthepan.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto3days,orfreezeforupto1month.

Death by Chocolate Cheesecake

prep time: 15 minutes, plus at least 4 hours to chill cook time: about1 hour yield: one 8-inch cake (12 servings)

crust3½ tablespoons unsalted butter (or coconut oil ifdairy-free), plus extra for the pan1½ ounces unsweetened chocolate, finely chopped⅓ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 teaspoon stevia glycerite1 large egg, beaten2 teaspoons ground cinnamonSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract¼ teaspoon fine sea salt

filling6 ounces unsweetened chocolate, finely chopped1 tablespoon unsalted butter (or coconut oil if dairy-free)

4 (8-ounce) packages cream cheese (Kite Hill brandcream cheese style spread if dairy-free), softened1 cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)⅓ cup unsweetened cashew milk (or heavy cream ifnut-free)Seeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract½ teaspoon fine sea salt3 large eggs¼ cup unsweetened cocoa powder

special equipment8-inch springform pan

chocolate sauce1 cup heavy cream (or full-fat coconut milk if dairy-free)⅓ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)2 ounces unsweetened chocolate, finely choppedSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract

1.Preheattheovento325°F.Greasean8-inchspringformpan,thenlineitwithparchmentpaperandgreasethepaper.

2.Tomakethecrust:Ifusingbutter,Isuggestthatyoubrownit(ittasteswaybetter!).Tobrownthebutter,heatthebutterinasaucepanoverhighheat,stirringoften.Oncethebutterfoamsandbrown(butnotblack!)flecksstarttoappear,removefromtheheatandallowtocoolfor10minutes,untilit’swarmbutnothot.Ifyoudonotwishtobrownthebutterorareusingcoconutoil,meltthebutteroroilinasaucepanovermedium-lowheat.Slowlyaddthechoppedchocolatetothewarmbutteroroil,stirringconstantly(don’tletthechocolateburn).Whenthechocolateismelted,addthesweeteners.Letcoolintherefrigerator.Oncecool,addthebeatenegg,cinnamon,vanilla,andsalt.Pourthecrustbatterintothegreasedspringformpan,spreadingitwithyourhandstocoverthebottomcompletely.

3.Tomakethefilling,placethechoppedchocolateand1tablespoonofbutterinamedium-sizedsaucepanoverlowheat.Stirwelltocombine.Whenmelted,removefromtheheatandsetaside.

4.Inalargebowlorthebowlofastandmixer,beatthecreamcheese,sweetener,cashewmilk,vanilla,andsaltuntilwellblended.Addtheeggs,oneatatime,mixingonlowspeedaftereachadditionjustuntilblended.Addthecocoapowderandreservedmeltedchocolatemixture.Combineuntilverysmooth.Pourthebatteroverthecrustinthepan.

5.Setupawaterbath:Wrapaluminumfoilentirely

aroundthebottomandhalfwayupthesidesofthespringformpantopreventwaterfromleakingintotheremovablebottomofthepan.Placethecheesecakeinaroastingpan(oranybakingdishwithsides)andplacethepanintheoven.Pourhotwaterintotheroastingpansothatitcomeshalfwayupthesidesofthespringformpan.(Note:Awaterbathhelpscookthecheesecakeevenly;however,thecheesecakecanbebakedwithoutit.Seethenotebelowifyouchoosenottouseawaterbath.)Bakefor55minutesoruntilthecenterisalmostset.Letthecheesecakecoolcompletelyinthepanbeforeremovingtheouterring.Refrigeratefor4hoursorovernightbeforeserving.

6.Tomakethechocolatesauce,placethecream,sweetener,andchoppedchocolateinadoubleboilerorinaheat-safebowlsetoverapanofsimmeringwater.Heatonlow,stirringoften,justuntilthechocolatemelts.Removefromtheheat.Stirinthevanilla.Pourthechocolatesauceoverthechilledcheesecake.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto4daysorinthefreezerforupto1month.Allowtothawtoroomtemperaturebeforeslicingandserving.

note: If you are not using a water bath, place thecheesecake on a lined rimmed baking sheet to catchany overflow or leaks. When done baking, turn theoven off and let the cake cool in the oven with the

door closed for 5 to 6 hours; this keeps the top fromcracking.

French Silk Ice Cream

prep time: 7 minutes, plus time to churn yield: 6 servingsA woman mentioned to me that she didn’t want to bea “stick in the mud” mom for not taking her kids tothose frozen yogurt shops that are popping up onevery corner. When I was a teenager, I mistakenly atefat-free frozen yogurt for dessert thinking that it was asafe “diet” food. Nope, it isn’t! At one of the topfrozen yogurt chains, the ingredients for vanillayogurt powder are pure crystalline fructose, dextrose,maltodextrin, nonfat milk, yogurt powder, and micro-encapsulated probiotic (Lactobacillus sporogenes).And have you seen the prices at those places?! I oftenget questions about the cost of the ingredients Irecommend. I calculated the price of my ice creamrecipe with top-notch ingredients like organic coconutoil and farm-fresh organic eggs. The result: $3.13 perpint. Not bad considering that Ben & Jerry’s costsabout $4.00 a pint and Cold Stone Creamery’s costs$7.50 a pint—and it has 2 grams of trans fat!You can buy most of the ingredients used in myrecipes in bulk and store them in a chest freezer tolower the cost even more. And ice cream tastes somuch better when you make it fresh at home!

¾ cup plus 2 tablespoons coconut oil (or unsaltedbutter if not dairy-sensitive), softened½ cup unsweetened cashew milk (or water if nut-free)¼ cup MCT oil4 large eggs4 large egg yolksSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)¼ cup unsweetened cocoa powder½ teaspoon fine sea salt

special equipmentIce cream maker

1.Combinealltheingredientsinablenderandblenduntilverysmooth.Tasteandaddmoresweetener,ifdesired.

2.Pourthemixtureintoanicecreammakerandchurnaccordingtothemanufacturer’sdirections,andwatchthemagichappen!Serveimmediatelyorstoretheicecreaminanairtightcontainerinthefreezerforupto1month.

tips: If you prefer a dark chocolate ice cream, you can

add another ¼ cup of unsweetened cocoa powder.

To make this ice cream even more decadent, drizzleit with the chocolate sauce from my Death byChocolate Cheesecake (see here).

“Keto Debbie” ChocolateCupcakes

prep time: 15 minutes cook time: 20 minutes yield: 6 servings

cupcakes3 large eggs, separated¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)¼ cup (½ stick) unsalted butter (or coconut oil ifdairy-free), melted but not hot1 teaspoon vanilla extract½ cup blanched almond flour2 tablespoons unsweetened cocoa powder¼ teaspoon fine sea salt¼ teaspoon baking soda

filling and decoration1 (8-ounce) package cream cheese (Kite Hill brandcream cheese style spread if dairy-free), softened½ cup Swerve confectioners’-style sweetener or

equivalent amount of liquid or powdered sweetener(see here)2 tablespoons unsweetened cashew milk or heavycream

ganache2 tablespoons unsalted butter (or coconut oil if dairy-free)1 ounce unsweetened chocolate, chopped¼ cup plus 1 tablespoon heavy cream (or full-fatcoconut milk if dairy-free)¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)Seeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract

1.Preheattheovento350°F.Greasea6-welljumbomuffinpan.

2.Tomakethecupcakes,placetheeggwhitesinabowlandwhipuntilstiffpeaksform.Inasecondbowl,combinetheeggyolks,sweetener,butter,andvanillaandwhiskuntilwellblended.Inathirdbowl,whisktogetherthedryingredientsuntilfullycombined.Gentlyfoldtheeggyolkmixtureintothewhippedwhites,thenslowlyfoldinthedrymixture.Fillthegreasedpanwiththebatter,fillingeachwellaboutthree-quartersfull.Bakefor15to18minutes,untilatoothpickinsertedinthecenterofacupcakecomesout

clean.Letcoolcompletelyinthepanbeforeremoving.

3.Whilethecupcakesarecooling,makethefilling:Placethesoftenedcreamcheeseandsweetenerinasmallbowl.Usingahandmixer,combineuntilsmooth.Slowlyaddthecashewmilktothinthefilling.Transferthefillingtoapipingbag.Fillthecupcakesbypokingaholeinthebottomofeachcupcakeandpipinginthefilling.Reserveafewtablespoonsofthefillingforthewhiteswirlonthetop.(Leavethereservedfillingonthecounter;ifitsetsintherefrigerator,itwillbecometoohardtopipe.)

4.Tomaketheganache,placethebutterandchoppedchocolateinadoubleboilerorinaheat-safebowlsetoverapanofsimmeringwater.Heatonlow,stirringoften,untiljustmelted(don’tletthechocolateburn!),thenaddthecream,sweetener,andvanilla.Stiruntilsmoothandthick.

5.Dunkthetopofeachcupcakeintotheganache.Setthecupcakesuprightonaservingplatter.Placeintherefrigeratorfor5minutestosettheganache.Removefromthefridgeand,usingthereservedfilling,pipelittleswirlsonthetopofeachcupcake,movingfromoneendtotheother.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto4daysorinthefreezerforupto1month.Allowtothawtoroomtemperaturebeforeserving.

Penuche (Italian Fudge)

prep time: 10 minutes, plus time to chill overnight cook time: 4minutes yield: 24 servings1 cup (2 sticks) unsalted butter¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 teaspoon maple extract or a few drops of maple oil1 (8-ounce) package mascarpone or cream cheese¼ teaspoon ginger powder (optional)1 cup chopped raw pecans or walnuts (optional)

for garnish (optional)24 raw pecan or walnut halves

1.Inasmallsaucepan,meltthebutterovermedium-highheatuntilbrown(butnotblack!)flecksappear.Addthesweetenerandstirtocombine.

2.Addtheextractandmascarponecheeseandstiruntilthecheeseismelted.Pourthemixtureintoablenderandaddtheginger,ifusing.Blenduntilsmooth.

3.Stirinthenuts,ifusing.

4.Placeapieceofparchmentpaperinan8-inchsquarebakingpan.Pourthefudgemixtureintothelinedpan.Refrigerateovernight;thefudgewillthickenalot.Removeitfromthepan,peelawaytheparchment,andcutthefudgeinto24pieces.Garnishthetopofeachpiecewithapecanorwalnuthalf,ifdesired.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto4daysorinthefreezerforupto1month.Allowtothawbeforeserving.

Peaches and Cream Sorbet

prep time: 10 minutes, plus time to churn yield: 4 servings

1½ cups heavy cream (or full-fat coconut milk if dairy-free)½ cup strong brewed peach tea or Bai Panama Peach,chilled1 teaspoon peach extract1 teaspoon peach-flavored liquid stevia3 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here)½ teaspoon fine sea salt

special equipmentIce cream maker

Place all the ingredients in a blender and blend untilsmooth. Pour into an ice cream maker and churnaccording to the manufacturer’s directions. Serveimmediately or store the sorbet in an airtight container inthe freezer for up to 1 month.

Chocolate Ice Cream Cake with AlmondButter Swirl

prep time: 15 minutes, plus time to churn ice cream and freezecake overnight cook time: 35 minutes yield: one 8-inch four-layercake (18 servings)

cake3 cups blanched almond flour (or 1 cup coconut flourif nut-free)¾ cup unsweetened cocoa powder1 teaspoon ground cinnamon (optional)1 teaspoon baking soda½ teaspoon fine sea salt6 large eggs (12 eggs if using coconut flour)1 cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 tablespoon unsalted butter (or coconut oil if dairy-free), melted but not hot3 tablespoons unsweetened cashew milk (or full-fatcoconut milk if nut-free) (½ cup milk if using coconutflour)1 teaspoon vanilla extract or other extract of choice,such as raspberry1½ cups grated zucchini

ice cream¾ cup (1½ sticks) plus 2 tablespoons unsalted butter(or coconut oil if dairy-free), softened4 large eggs4 large egg yolks½ cup unsweetened cashew milk (or water if nut-free)¼ cup MCT oil (creates a smooth ice cream)Seeds scraped from 2 vanilla beans (about 8 incheslong), or 2 teaspoons vanilla extract¼ cup Swerve confectioners’-style sweetener orequivalent amount of powdered stevia or erythritol(see here)¼ cup unsweetened cocoa powder½ teaspoon fine sea salt (keeps the ice cream soft)

almond butter swirl (omit for nut-free)½ cup almond butter, at room temperature¼ cup (½ stick) unsalted butter (or coconut oil ifdairy-free), melted¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)

chocolate glaze2 tablespoons unsalted butter (or coconut oil if dairy-free)

1 ounce unsweetened chocolate, chopped6 tablespoons heavy cream (or full-fat coconut milk ifdairy-free)¼ cup Swerve confectioners’-style sweetener orequivalent amount of powdered stevia or erythritol(see here)1 teaspoon vanilla extract

special equipmentIce cream maker

1.Preheattheovento350°F.Spraytwo8-inchroundcakepanswithcoconutoilspray.

2.Tomakethecake,inalargemixingbowl,whisktogethertheflour,cocoapowder,cinnamon(ifusing),bakingsoda,andsaltuntilblended.

3.Inaseparatebowl,usingahandmixer,beattheeggsandsweetenerfor2to3minutes,untilfrothyandlightenedincolor.Addthemeltedbutter,cashewmilk,andextracttotheeggmixtureandmixtocombine.

4.Squeezethewateroutofthegratedzucchiniifitseemswet,thenaddthezucchinitotheeggmixtureandstirtocombine.Addthewetingredientstothedry,stirringonlyenoughtocombine.

5.Pourthebatterevenlyintothepansandbakefor20to30minutes,untilatoothpickinsertedinthecenter

comesoutclean.Allowthecakelayerstocoolcompletelyinthepans.

6.Meanwhile,maketheicecreamlayer:Inablender,combinethebutter,wholeeggs,eggyolks,cashewmilk,MCToil,vanilla,sweetener,cocoapowder,andsalt.Blenduntilverysmooth.Placeinanicecreammakerandchurnaccordingtothemanufacturer’sdirections.

7.Whiletheicecreamischurning,makethealmondbutterswirl,ifusing:Combinethealmondbutter,meltedbutter,andsweetenerinasmallbowlandbeatuntilsmoothwiththehandmixer.Placeintherefrigeratortochilluntiltheicecreamisalmostdone.Inthelast30secondsofchurning,addtheswirltotheicecreammaker.

8.Whenthecakelayersarefullycool,runaknifearoundtheedgeofeachpantoloosenthecake,thentipthepanoverandpopoutthecake.Withalargesharpknife,cuteachcakelayerinhalfhorizontallytocreate4thinlayers.Atthispoint,thecakelayerscanbefrozen,oryoucanassembletheicecreamcakeimmediatelyandthenfreezeit.

9.Toassemble,takeoneslicedlayerofcakeandsetitinaparchmentpaper–linedspringformpan(thewallsofthespringformpanwillhelpsupportthecakeasyoubuildit).Thenscoopsomeicecreamontopofitandspreaditinanevenlayer.Oncetheicecreamlayer

islevel,placeasecondcakelayerontop,thenaddanotherlayeroficecream.Repeatwiththeremaininglayersofcakeandicecreamsoyouhave4evenlayers.Freezeovernight.

10.Oncefrozen,makethechocolateglaze:Placethebutterandchoppedchocolateinadoubleboilerorinaheat-safebowlsetoverapotofsimmeringwater.Heatonmedium,stirringoften,untilthechocolateisjustmelted(don’tletitburn!),thenaddthecream,sweetener,andvanilla.Stiruntilsmoothandthick.Removefromtheheatandplaceintherefrigeratortocoolforafewminutesbeforeusing.

11.Removethefrozenicecreamcakefromthefreezer.Drizzletheglazeontopofthecakeandputitbackinthefreezertoset.Allowtothawabitbeforeslicingandserving.Storeextrasinanairtightcontainerinthefreezerforupto1month.

note:Thisisjustoneoptionforlayeringthiscake.Youcouldalsoputoneunslicedcakelayerinthebottomofthepan,addalltheicecreamtoformthemiddlelayer,andthenaddthesecondcakelayerandtheglazeontop,asshowninthephoto.Forthecakepictured,Ialsousedthealmondbutterswirlmixturetomakeaseparatelayerontopoftheicecreaminsteadofaddingittotheicecreamtocreateaswirl.However

youlayerit,itwillbedelicious!

Deconstructed Chocolate Waffle Cones

prep time: 10 minutes (not including time to make ice cream) cooktime: 20 minutes yield: 6 servings

hot fudge sauce¾ cup heavy cream (or full-fat coconut milk if dairy-free)⅓ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)2 ounces unsweetened chocolate, finely choppedSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract

chocolate waffles4 large eggs4 hard-boiled eggs¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)¼ cup unsweetened cocoa powder2 tablespoons egg white protein powder

¾ teaspoon baking powder¼ teaspoon fine sea salt¼ cup coconut oil, plus extra for the waffle iron2 teaspoons vanilla extract (option: substitute almondextract for 1 teaspoon if not allergic to almonds)

1 batch French Silk Ice Cream (here)

1.Tomakethehotfudgesauce,placetheheavycream,sweetener,andchoppedchocolateinadoubleboilerorinaheat-safebowloverapotofsimmeringwater.Heatonlow,whilestirring,justuntilthechocolatemelts,thenslidethepotofftheheat.Stirinthevanilla.Keepthetoppartofthedoubleboiler(orthebowl)overthewarmwatertokeepthesaucehotwhileyoumakethewaffles.

2.Tomakethewaffles,heatawaffleirontohigh.Placetheraweggs,hard-boiledeggs,sweetener,cocoapowder,proteinpowder,bakingpowder,andsaltinablenderorfoodprocessorandcombineuntilsmoothandthick.Addthecoconutoilandextractandpulseuntilwellcombined.Greasethehotwaffleironwithcoconutoil.Place3tablespoonsofthebatterinthecenteroftheironandclose.Cookfor3to4minutes,untilthewaffleisgoldenbrownandcrisp.Repeatwiththeremainingbatter,makingatotalof6waffles.

3.ServethewafflestoppedwithascoopofFrenchSilkIceCreamandthehotfudgesauce.

4.Storeextrawafflesinanairtightcontainerintherefrigeratorforupto3daysorinthefreezerforupto1month.Reheatthewafflesinapreheated375°Fovenortoasterovenfor3minutesoruntilwarmedthrough.Storethehotfudgeinanairtightcontainerintherefrigeratorforupto4daysorinthefreezerforupto2months.Reheatthehotfudgeinadoubleboilerorheavy-bottomedsaucepanoverlowheat,stirringoften,forabout1minute.Heatgentlyorthechocolatewillbreak.

busyfamilytip:Save time by having the ice cream made ahead. Youcan even make the hot fudge and waffles in advanceand reheat them just before serving.

Maple Bacon Ice Cream in Bacon Cones

prep time: 10 minutes, plus time to churn ice cream cook time: 20minutes yield: 6 servingsOh my word! This ice cream is amazing! If you adoreice cream like I do, you must try this recipe. If youdon’t have maple extract, you can substitute the seedsscraped from 1 vanilla bean (about 8 inches long), or 1teaspoon vanilla extract. Vanilla and bacon isn’t quiteas delicious as maple and bacon, but it’s not tooshabby!

12 strips bacon¾ cup (1½ sticks) plus 2 tablespoons unsalted butter(or coconut oil if dairy-sensitive)½ cup unsweetened cashew milk, almond milk, orwater¼ cup MCT oil (creates a smooth ice cream)4 large eggs4 large egg yolks¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)2 teaspoons maple extract¼ teaspoon fine sea salt (keeps the ice cream soft)

special equipmentIce cream maker

1.Preheattheovento400°F.

2.Linearimmedbakingsheetwithparchmentpaper.Haveonhand6cone-shapedmetalobjects(Imademyownwithsheetmetal;youcanuseafunnel).Takeastripofbaconandwrapittightlyaroundtheform,overlappingtheedgessothebacontotallycoverstheform.Placetheconeonthebakingsheet,onitsside,withthebaconendsseamsidedown.Repeatwithanother5stripsofbaconandtheremainingformstomake6cones.Bakefor15to20minutes,untilthebaconiscrisp.Allowtocoolcompletelyontheformsbeforeremovingthecones.

3.Whilethebaconconesarebaking,dicetheremaining6stripsofbaconandcookinaskilletovermediumheatuntilcrispy.Setthecookedbaconasideforuseasagarnish;reservetherenderedbaconfatforanotherpurpose.

4.Ifbrowningthebutter,placethebutterinasaucepanovermedium-highheat.Usingawhisk,stiroccasionallywhilethebutterheats,foamsup,andformsbrown(butnotblack!)specks.Donotallowthebuttertoburn.Oncebrowned,removethepanfromtheheatandallowthebuttertocool.Ifnotbrowningthe

butter,orifusingcoconutoil,simplyheatthebutteroroiluntilmelted,thensetasidetocool.

5.Inablender,combinethecooledbrownedbutter,cashewmilk,MCToil,wholeeggs,eggyolks,sweetener,extract,andsalt.Blenduntilverysmooth.Placeinanicecreammakerandchurnaccordingtothemanufacturer’sdirections.

6.Toserve,scoopsomeicecreamintoacooledbaconconeandsprinklethecookeddicedbaconontop.

7.Storetheicecreaminanairtightcontainerinthefreezerforupto1month.

Strawberries and CreamSnowballs

prep time: 10 minutes, plus at least 1 hour to chill cook time: 12minutes yield: 12 snowballs (1 per serving)I like to call these snowballs because I first made themon a cold, wintry day after making a snow fort with mylittle boys. We came in with icicles hanging from oureyelashes and warmed up by baking these beautifullittle cakes.

cakes2¾ cups blanched almond flour or 1 cup coconut flour2 teaspoons baking powder1 teaspoon baking soda¾ teaspoon fine sea salt¾ cup (1½ sticks) unsalted butter, softened1½ cups Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)3 large eggs (8 eggs if using coconut flour)2 teaspoons strawberry extract1½ cups sour cream

frosting1½ cups (3 sticks) unsalted butter, softened1½ (8-ounce) packages cream cheese or mascarponecheese, softened1½ cups Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)2 tablespoons unsweetened cashew milk or almondmilk½ teaspoon strawberry extractNatural red or pink food coloring (optional)

Unsweetened shredded coconut, for garnish

special equipment2 (6-cavity) silicone round-bottomed (sphere- or ball-shaped) cupcake pans

1.Preheattheovento350°F.Greasetwo6-cavityround-bottomedcupcakepans.

2.Inasmallbowl,sifttogetherthealmondflour,bakingpowder,bakingsoda,andsalt.Inalargebowl,beattogetherthebutterandsweetenerwithahandmixeronmedium-highspeeduntilpaleandfluffy,3to5minutes.Beatintheeggsoneatatime,beatingwellaftereachaddition,thenbeatintheextract.Reducethespeedtolow,thenaddtheflourmixtureandsourcreamalternatelyinbatches,beginningandending

withtheflourmixtureandmixinguntilthebatterisjustsmooth.

3.Spoonthebatterevenlyintothepans,fillingthecavitiesabouttwo-thirdsfull.Smooththetops,thenrapthepansonthecounteronceortwicetoexpelanyairbubbles.Bakeuntilthecakesarepalegoldenandatoothpickinsertedinthecentercomesoutclean,about12minutes.Removefromtheovenandletcoolcompletelyinthepan.(Tip:Onceyou’veremovedthecakesfromthepan,placetheminthefreezeruntilfrozenforeasierfrosting.)

4.Tomakethefrosting,combinethebutter,creamcheese,sweetener,cashewmilk,andextractinsmallbowl.Beatonmediumspeeduntilsmooth;ifthefrostingistoothick,graduallyaddmoremilkuntilitreachesthedesiredspreadingconsistency.Addnaturalfoodcoloring,ifdesired.

5.Toassemblethesnowballs,cut¼inchoffthebottom(theroundedside)ofhalfofthecakesandeatorsetaside.Thiswillhelpkeeptheballsfromrollingoverasyouwork.Setthecakeswiththebottomscutoffonabakingsheetorservingplatterwiththebroad,flatsidefacingup.Frosttheflattoppartofeachcake.Topwithanuncutcaketomakeaball.Spreadthefrostingoverthewholeballandsprinklewithshreddedcoconut.Coverlooselyandplaceintherefrigeratorforatleast1hourtoallowthefrostingtohardenbefore

serving.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto4days.

Malted Milk Ball Cheesecake

prep time: 10 minutes, plus time to chill overnight cook time: 1 houryield: one 8-inch cake (16 servings)There’s something special about the flavor of maltedmilk. When I was in high school, I worked at the frontdesk of a hotel, and across the parking lot was theMedford Café. I would get dinner from the café andalways ordered their classic malt. I always wonderedwhat was in malted milk, and when I finally looked itup, I was horrified by the ingredients!Malt powder is made from grains, typically barley,which are not part of a keto diet. It was tricky torecreate that malted milk flavor without barley. Afterexperimenting for a few years (yes, years), I finallyfound the perfect malted milk flavor! It is a superfoodcalled maca powder.

crust3½ tablespoons unsalted butter (or coconut oil ifdairy-free), plus extra for the pan1½ ounces unsweetened chocolate, finely chopped⅓ cup Swerve confectioners’-style sweetener or

equivalent amount of liquid or powdered sweetener(see here)1 teaspoon stevia glycerite1 large egg, beaten2 teaspoons ground cinnamonSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract¼ teaspoon fine sea salt

filling6 (8-ounce) packages cream cheese (Kite Hill brandcream cheese style spread if dairy-free)¾ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)½ cup maca powderSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract3 large eggs

ganache1 cup heavy cream (or full-fat coconut milk if dairy-free)⅓ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)2 ounces unsweetened chocolate, finely choppedSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract⅛ teaspoon fine sea salt

special equipment8-inch springform pan

1.Preheattheovento350°F.Greasean8-inchspringformpan,thenlineitwithparchmentpaperandgreasethepaper.

2.Mixtogetherthecrustingredients,thenpressthecrustmixtureintothepreparedpan.

3.Combinethecreamcheese,sweetener,macapowder,andvanillawithahandmixeruntilblended.Addtheeggsoneatatime,mixingonlowaftereachaddition,justuntilblended.Pourthebatterontopofthecrustinthespringformpan.

4.Setupawaterbath:Wrapaluminumfoilentirelyaroundthebottomandhalfwayupthesidesofthespringformpantopreventwaterfromleakingintotheremovablebottomofthepan.Placethewrappedpaninsidearoastingpan(oranybakingdishwithsides)andplacethepansintheoven.Pourhotwaterintotheroastingpansothatitcomeshalfwayupthesidesofthespringformpan.(Note:Awaterbathhelpscookthecheesecakeevenly;however,thecheesecakecanbebakedwithoutit.Seethenoteonhereifyouchoosenottouseawaterbath.)Bakefor1houroruntilthecenterofthecheesecakeisalmostset.Letthecakecoolcompletelyinthepanbeforeremovingtheouterring.

Refrigeratethecheesecakeovernight.

5.Justbeforeserving,maketheganache:Bringthecreamandsweetenertoasimmerinasaucepanovermediumheat.Removefromtheheatandaddthechoppedchocolate,vanilla,andsalt.Stir,thenallowtositfor3minutes.Stiragainuntilcompletelysmooth.Pourtheganacheoverthechilledcheesecake,thenplacethecakeintherefrigeratortosetfor10minutesbeforeserving.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto4days.

Cannoli Mini Cheese Balls

prep time: 10 minutes, plus 30 minutes to chill yield: 8 balls (1 perserving)These amazingly tasty cannoli cheese balls areyummy on their own, but if you prefer to serve themlike a chip and dip, pair them with DeconstructedChocolate Cannoli Cookies (here), as pictured.

cannoli balls1 (8-ounce) package cream cheese or mascarponecheese (Kite Hill brand cream cheese style spread ifdairy-free), softened½ cup ricotta cheese (or Kite Hill brand cream cheesestyle spread, softened, if dairy-free)½ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 teaspoon ground cinnamon

chocolate chunks1 cup (2 sticks) unsalted butter (or coconut oil if dairy-

free), melted1 cup unsweetened cocoa powder¾ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 teaspoon almond extract (omit for nut-free)1 teaspoon vanilla extract¼ teaspoon fine sea salt

chocolate drizzle¼ cup heavy cream (or full-fat coconut milk if dairy-free)1 ounce unsweetened chocolate, finely chopped2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here)Seeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract

1.Tomakethecannoliballs,placethecreamcheese,ricotta,sweetener,andcinnamoninamedium-sizedbowl.Mixwellwithahandmixer.Usingyourhands,formthemixtureintoeight2-inchballsandplaceonarimmedbakingsheetortray.Coverandrefrigerateforatleast30minutes,untilfirm.

2.Tomakethechocolatechunks,placeapieceofparchmentpaperina9-inchpiepan.Placealltheingredientsforthechunksinablenderandpulseuntilsmooth.Tasteandadjustthesweetnesstoyourliking.Pourthemixtureontotheparchmentandplacethepie

panintherefrigeratororfreezertoset,about20minutesinthefridgeor10minutesinthefreezer.Oncehard,chopthechocolateintosmallpiecesandplacetheminashallowbowl.

3.Tomakethedrizzle,placethecream,choppedchocolate,andsweetenerinadoubleboilerorinaheat-safebowlsetoverapanofsimmeringwater.Heatonlow,stirring,justuntilthechocolatemelts.Removefromtheheatandstirinthevanilla.Placeintherefrigeratortocoolfor8minutesoruntilthickened,butstillabitwarm;ifthechocolatehardenstoomuch,returnittothedoubleboilerandreheatgently.

4.Removethecreamcheeseballsfromthefridgeandrolltheminthechocolatepieces.Drizzlethechocolate-coatedballswiththechocolatedrizzle.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto4days.

tip: The chocolate chunks can be made ahead andstored in an airtight container in the refrigerator for upto 1 week or in the freezer for up to 1 month.

Mini Mocha Bundt Cakes

prep time: 10 minutes cook time: 15 minutes yield: 12 servingsIf you love mocha, then use decaf espresso in theglaze for a double dose of mocha flavor; if you likejust a little bit of mocha flavor, like me, use hot waterin the glaze for more of a vanilla flavor.

cakes3 cups blanched almond flour, or 1 cup coconut flour¾ cup unsweetened cocoa powder1 teaspoon baking soda½ teaspoon fine sea salt6 large eggs (12 eggs if using coconut flour)1 cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)3 tablespoons ghee or unsalted butter (or coconut oilif dairy-free), melted but not hot3 tablespoons brewed decaf espresso or other strongbrewed decaf coffee (½ cup if using coconut flour)1 teaspoon vanilla extract1½ cups grated zucchini

glaze1½ cups Swerve confectioners’-style sweetener orequivalent amount of powdered stevia or erythritol(see here)¼ cup melted ghee or unsalted butter (or coconut oilif dairy-free)2 tablespoons hot water (for vanilla-flavored glaze) orhot brewed decaf espresso or other strong breweddecaf coffee (for mocha-flavored glaze)½ teaspoon vanilla extract

½ cup chopped walnuts or pecans, for garnish(optional)

special equipment2 (6-well) mini Bundt cake pans (see note)

1.Preheattheovento350°F.Spray2miniBundtpanswithcoconutoilspray.

2.Tomakethecakes,placetheflour,cocoapowder,bakingsoda,andsaltinamedium-sizedbowlandwhiskuntilblended.Inalargebowl,beattheeggsandsweetenerwithahandmixerfor2to3minutes,untillightandfluffy.Addthemeltedghee,espresso,andvanillatotheeggmixture.

3.Squeezethewateroutofthezucchiniifitseemswet,thenaddittotheeggmixtureandstirtocombine.

Addthewetingredientstothedryingredientsandstirjusttocombine.

4.Pourthecakebatterintothepreparedpans,fillingeachwelltwo-thirdsfull,andbakeforabout15minutes,untilatoothpickinsertedintothecenterofacakecomesoutclean.Allowthecakestocoolcompletelyinthepansbeforeremovingthem.

5.Tomaketheglaze,combinethesweetenerwiththemeltedghee.Stirinthehotwaterorespressoandvanilla;itshouldbefairlythick,butthinenoughtobestirredwithease.Addmorewaterorespressoiftheglazeistoothick;ifit’stoothin,addmoresweetener.

6.Gentlyspoontheglazeoverthecakes,coveringthetops.Ifdesired,garnishthecakeswithchoppednuts.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto4daysorinthefreezerforupto1month.

note: If you have only one 6-well mini Bundt pan,simply bake the cakes in two batches.

Mint Chocolate Whoopie Pies

prep time: 10 minutes cook time: 12 minutes yield: 6 pies (1 perserving)1¼ cups blanched almond flour, or ½ cup coconutflour¼ cup unsweetened cocoa powder½ teaspoon baking soda¼ teaspoon fine sea salt¼ cup (½ stick) unsalted butter or coconut oil,softened, plus extra for the pans⅓ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)3 large eggs (6 eggs and ¼ cup unsweetened almondmilk if using coconut flour)1 teaspoon mint extract

filling¾ cup (1½ sticks) unsalted butter, softened6 ounces cream cheese or mascarpone cheese (¾cup), softened¾ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 tablespoon heavy cream

1 teaspoon mint extract

chocolate drizzle¼ cup heavy cream2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here)½ ounce unsweetened chocolate, finely chopped½ teaspoon vanilla extract

Fresh mint leaves, for garnish (optional)

special equipment12-well whoopie pie pan or muffin top pan

1.Preheattheovento325°F.Greasea12-wellwhoopiepiepan(ormuffintoppan).

2.Inamixingbowl,whisktogethertheflour,cocoapowder,bakingsoda,andsaltuntilblended.Inaseparatebowl,beatthebutter,sweetener,eggs,andextractwithahandmixeruntilsmooth.Stirthewetingredientsintotheflourmixture.Spoonthebatterintothepreparedpan,fillingeachwellabouttwo-thirdsfull.Bakefor12minutesoruntilatoothpickinsertedintothecenterofapiecomesoutclean.Allowtocoolinthepan.

3.Meanwhile,makethefilling:Usingthehandmixer,creamthebutter,creamcheese,andsweetenerinamedium-sizedbowl.Addtheheavycreamtothinitoutalittle,thenaddthemintextractandmixtocombine.Setthefillingaside.

4.Tomakethechocolatedrizzle,placethecream,sweetener,andchoppedchocolateinadoubleboilerorinaheat-safebowlsetoverapanofsimmeringwater.Heatonlow,stirring,justuntilthechocolateismelted.Removefromtheheatandstirinthevanilla.Tasteandaddmoresweetener,ifdesired.

5.Toassemblethewhoopiepies,placeonepieflatsideuponaplate.Place2tablespoonsoffillingonthepie,thentopwithanotherpie.Repeatwiththerestofthepiesandfilling.Drizzlethechocolateovereachwhoopiepie.Servegarnishedwithmintleaves,ifdesired.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto4days.

Mint Chocolate CheesecakeBûche de Noël

prep time: 1 hour, plus at least 3 hours to chill cook time: 2 minutesyield: 12 servingsLike its malted milk ball cousin on here, this is anelegant-looking dessert. If you don’t have a bûchemold, you can make it in a loaf pan instead.

mint cheesecake layer½ cup unsweetened cashew milk1 teaspoon unflavored gelatin1 (8-ounce) package cream cheese, softened1 cup heavy cream¾ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)2 teaspoons peppermint extractNatural green food coloring (optional)

chocolate mousse layer¼ cup unsweetened almond milk

1 teaspoon unflavored gelatin3 large egg yolks½ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)3 ounces unsweetened chocolate, finely chopped1 cup heavy cream

chocolate glaze¾ cup heavy cream⅓ cup Swerve confectioners’-style sweetener orequivalent amount of powdered stevia or erythritol(see here)2 ounces unsweetened chocolate, finely choppedSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract

Fresh mint leaves, for garnish

special equipment (optional)Silicone bûche mold, about 10 by 3½ inches

1.Haveonhandasiliconebûchemoldora9by5-inchloafpan.Ifusingaloafpan,lineitwithparchmentpaper,leavingsomepaperoverhanging.

2.Tomakethecheesecakelayer,heatthecashewmilkandgelatininalargesaucepanoverlowheatuntilthegelatinmelts,about2minutes(orinthemicrowave

for10secondsoruntilliquefied).Addthecreamcheese,heavycream,andsweetenerandmixwellwithahandmixer.Addtheextractandfoodcoloring,ifusing,andbeatuntilsmooth.Pourthebatterintothebûchemoldorlinedloafpan.Gentlysetthemoldinthefreezerwhileyoumakethechocolatemousselayer.

3.Tomakethemousselayer,heatthealmondmilkinthemicrowaveorinasaucepanoverlowheatuntilhot,thensetaside.Place1tablespoonofwaterinasmallsaucepanandwhiskinthegelatin;letsoftenfor1minute.Whiskintheeggyolksandsweetener,thenstirinthehotalmondmilk.Cookovermediumheat,stirringconstantly,for5minutesoruntilthemixturethickensandcoatsaspoon.Addthe3ouncesofchoppedchocolateandstiruntilthechocolateistotallymelted,about3moreminutes.Transferthechocolatecustardtoamixingbowlandplaceitintherefrigeratortocoolslightly.

4.Whenthecustardisjustslightlywarm,whipthecreamuntilstiffpeaksform.Graduallyfoldthewhippedcreamintothecustard,thensmooththemousseoverthecheesecakelayerinthebûchepanandsmooththetop.Coverandfreezeforatleast3hoursorovernight,untilfirm.

5.Tounmold,gentlypeelthesidesofthesiliconemoldawayfromthebûche,pressingthetopofthemoldgentlywithyourhanduntilthebûchereleases.If

youusedaloafpan,allowthebûchetothawslightly,thenusetheoverhangingpapertoliftthebûcheoutofthepan.Placethebûcheonaservingplatterandsetitinthefreezerwhileyoupreparetheglaze.

6.Tomakethechocolateglaze,placethecream,sweetener,andchoppedchocolateinadoubleboilerorinaheat-safebowlsetoverapanofsimmeringwater.Heatonlow,stirring,justuntilthechocolateismelted.Removefromtheheatandstirinthevanilla.Pourthechocolateglazeoverthecooledbûche.Cutintoslicesandgarnishwithmintleaves.Coverandrefrigerateuntilreadytoserve.

7.Storeextrasinanairtightcontainerintherefrigeratorforupto4daysorinthefreezerforupto1month.

servingtip:The bûche is easier to cut into pretty slices when it’ssemi-frozen. I like to slice it before dinner (whenslightly frozen) and then allow the slices to warm atroom temperature until soft but still chilled.

healthtip:After fructo-oligosaccharides, the highest short-chainfatty acid–yielding prebiotic is collagen. That’s right.Collagen (like the Great Lakes gelatin collagenhydrolysate) is a great prebiotic. So adding gelatincan be a great prebiotic without adding carbs.

Decadent Black Forest Dessert forTwo

prep time: 10 minutes, plus time to churn ice cream cook time: 12minutes yield: 2 servingsI adore my toaster oven! I often use it to make simpledesserts like this.

simple vanilla ice cream½ cup heavy cream (or coconut cream if dairy-free)½ cup unsweetened cashew milk3 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here), or more as desiredSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extractPinch of fine sea salt

cake¼ cup blanched almond flour2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener

(see here)1 tablespoon unsweetened cocoa powder½ teaspoon baking powderPinch of fine sea salt2 tablespoons melted (but not hot) ghee or unsaltedbutter (or butter-flavored coconut oil if dairy-free),plus extra for greasing the pans1 large egg½ teaspoon cherry extract

cherry glaze3 tablespoons unsalted butter (or butter-flavoredcoconut oil if dairy-free)1½ tablespoons Swerve confectioners’-stylesweetener or equivalent amount of powdered steviaor erythritol (see here)1 to 2 teaspoons cherry extract

special equipmentIce cream maker

1.Tomaketheicecream,placealltheingredientsfortheicecreaminablenderandpureefor1minuteoruntilfrothy.Placeinanicecreammakerandchurnaccordingtothemanufacturer’sdirections.Transfertheicecreamtoanairtightcontainerandplaceinthefreezerwhileyoumakethecakeandglaze.(Note:Theicecreamcanbemadeaheadandstoredinthefreezerforupto1month.)

2.Tomakethecakes,preheattheovenortoasterovento325°F.Grease2wellsofastandard-sizemuffinpanortwo4-ounceramekins.

3.Placethealmondflour,powderedsweetener(ifusingpowdered),cocoapowder,bakingpowder,andsaltinamedium-sizedbowlandstirtocombinewell.Addthemeltedghee,egg,cherryextract,andliquidsweetener(ifusingliquid)andstiruntilwellcombined.Pourintothepreparedpanandbakefor10to13minutes,untilatoothpickinsertedinthemiddleofacakecomesoutclean.Letcoolinthepan.

4.Whilethecakeisbaking,makethecherryglaze:Placethebutterinasaucepanovermedium-highheat.Stirringoften,heatuntilthebutterfoamsupandbrown(butnotblack!)flecksappear.Removefromtheheatandallowtocoolabit.(Ifusingcoconutoil,simplyheattheoiluntilmelted.)Addthesweetenerand1teaspoonofcherryextracttothebrownedbutter(orcoconutoil).Tasteandaddmoresweetenerorextract,ifdesired.

5.Toassemblethedessert,removetheicecreamfromthefreezer.(Ifyoumadetheicecreamaheadoftimeandit’sfrozensolid,allowittosoftenfor15to25minutes.)Sliceacakeinto4wedgesandarrangetheminaservingbowl.Scoophalfoftheicecreamintothebowl,thendrizzlehalfofthecherryglazeovertheicecream.Repeatwiththeothercakeandremainingice

creamandglaze.

“Rice” Pudding

prep time: 5 minutes cook time: 5 minutes yield: 4 servings6 large egg yolks½ cup unsweetened cashew milk (or hemp milk if nut-free, or heavy cream if not dairy-sensitive)¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 teaspoon vanilla extract or other extract of choice,such as cherry¼ cup coconut oil, melted (or melted unsalted butter ifnot dairy-sensitive)1 (8-ounce) package Miracle RiceGround cinnamonMelted unsalted butter or ghee, for drizzling (omit fordairy-free)

1.Inamedium-sizedbowl,combinetheeggyolks,cashewmilk,sweetener,andextract.Slowlymixinthemeltedcoconutoilsotheeggsdon’tcookunevenly.Setthebowloverasaucepanofsimmeringwater.

2.Whiskthemixtureconstantlyandvigorouslyuntilitisthickenoughtocoatthebackofaspoonandaninstant-readthermometerinsertedintothemixture

registers140°F,3to5minutes.

3.RemovethemixturefromthewaterandstirintheMiracleRice.Addcinnamontotaste.Servewarmorchilled,garnishedwithadustingofextracinnamonandadrizzleofmeltedbutter,ifdesired.

4.Storeextrapuddinginanairtightcontainerintherefrigeratorforupto4days.

tip:Ifyou’reservingthepuddingchilled,itcanbepreparedupto4daysaheadandstoredintherefrigerator.Whiskbeforeserving.

Creamy Chocolate Mint Truffles

prep time: 10 minutes, plus at least 3 hours to chill cook time: 2minutes yield: 8 truffles (1 per serving)5 ounces cream cheese (½ cup plus 2 tablespoons)(Kite Hill brand cream cheese style spread if dairy-free), softened¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 teaspoon unsweetened cashew milk (or hemp milk ifnut-free)1 teaspoon mint extract

chocolate drizzle¼ cup heavy cream (or full-fat coconut milk if dairy-free)2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here)1 ounce unsweetened chocolate, finely chopped1 teaspoon mint extract

Fresh mint leaves, for garnish

1.Placethecreamcheese,sweetener,cashewmilk,andextractinabowlandmixwithahandmixeruntilsmooth.Tasteandadjustthesweetnesstoyourliking,addingmoresweetenerorextract,ifdesired.Coverandrefrigerateforatleast3hoursorovernight.

2.Usingaminiicecreamscooperorspoon,scoopout1-inchballsofthemixture.Placetheballsonaservingplatter.Placetheplatterintherefrigeratorwhileyoumakethechocolatedrizzle.

3.Tomakethedrizzle,placethecream,sweetener,andchoppedchocolateinadoubleboilerorinaheat-safebowlsetoverapanofsimmeringwater.Heatonlow,stirring,justuntilthechocolateismelted.Removefromtheheatandstirintheextract.Allowthedrizzletocoolintherefrigeratorfor8minutesoruntilthickened,butstillabitwarm;ifithardenstoomuch,returnthedrizzletothedoubleboilerandreheatgently.

4.Removethetrufflesfromthefridgeanduseaspoontodrizzlethechocolateovereachtruffle.Servechilled,garnishedwithmintleaves.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto4days.Freezingisnotrecommended.

Malted Milk Ball Truffles

prep time: 10 minutes, plus at least 3 hours to chill cook time: 2minutes yield: 8 truffles (1 per serving)5 ounces cream cheese (½ cup plus 2 tablespoons)(Kite Hill brand cream cheese style spread if dairy-free), softened¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)2 tablespoons maca powder1 teaspoon unsweetened cashew milk (or hemp milk ifnut-free)Seeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract

chocolate drizzle¼ cup heavy cream (or full-fat coconut milk if dairy-free)2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here)1 ounce unsweetened chocolate, finely choppedSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract

1.Placethecreamcheese,sweetener,macapowder,cashewmilk,andvanillainabowlandmixwithahandmixeruntilsmooth.Tasteandadjustthesweetnesstoyourliking,addingmoresweetenerormacapowder,ifdesired.Coverandrefrigerateforatleast3hoursorovernight.

2.Usingaminiicecreamscooperorspoon,scoopout1-inchballsofthemixture.Placetheballsonaservingplatter.Placetheplatterintherefrigeratorwhileyoumakethechocolatedrizzle.

3.Tomakethedrizzle,placethecream,sweetener,andchoppedchocolateinadoubleboilerorinaheat-safebowlsetoverapanofsimmeringwater.Heatonlow,stirring,justuntilthechocolateismelted.Removefromtheheatandstirinthevanilla.Allowthedrizzletocoolintherefrigeratorfor8minutesoruntilthickened,butstillabitwarm;ifithardenstoomuch,returnthedrizzletothedoubleboilerandreheatgently.

4.Removethetrufflesfromthefridgeanduseaspoontodrizzlethechocolateovereachtruffle.Servechilled.

5.Storeextrasinanairtightcontainerintherefrigeratorforupto4days.Freezingisnotrecommended.

Pecan Pie Truffles

prep time: 10 minutes cook time: 5 minutes yield: 2 dozen truffles (2per serving)1 cup (2 sticks) unsalted butter¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)¼ cup raw pecans, finely choppedSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract¼ teaspoon fine sea salt

chocolate drizzle¼ cup heavy cream2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here)1 ounce unsweetened chocolate, finely choppedSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extract

Crushed raw pecans, for garnish

1.Meltthebutterinasmallsaucepanovermedium-

highheatuntilitfoamsupandbrown(butnotblack!)flecksappear.Removefromtheheatandplaceintherefrigeratortocoolfor10minutes.

2.Addthesweetener,pecans,vanilla,andsalttothebrownedbutterandstirwelltocombine.

3.Whenthemixtureisatroomtemperatureandhasreturnedtoasolidconsistency,useaminiicecreamscooperorspoontoscoopout1-inchballsofthemixture.Placetheballsonaservingplatterandsettheplatterintherefrigeratorwhileyoumakethechocolatedrizzle.

4.Tomakethedrizzle,combinethecream,sweetener,andchoppedchocolateinadoubleboilerorinaheat-safebowlsetoverapanofsimmeringwater.Heatonlow,stirring,justuntilthechocolateismelted.Removefromtheheatandstirinthevanilla.Allowtocoolintherefrigeratorfor8minutesoruntilthickened,butstillabitwarm;ifithardenstoomuch,returnthedrizzletothedoubleboilerandreheatgently.

5.Removethetrufflesfromthefridgeanduseaspoontodrizzlethechocolateovereachtruffle.Garnisheachtrufflewithcrushedpecans.Serveatroomtemperature.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto4daysorinthefreezerforupto1month.

Dark Chocolate RaspberryTruffles

prep time: 10 minutes, plus at least 3 hours to chill cook time: 2minutes yield: 8 truffles (1 per serving)5 ounces cream cheese (½ cup plus 2 tablespoons)(Kite Hill brand cheese style spread if dairy-free),softened¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 to 2 teaspoons unsweetened cashew milk (or hempmilk if nut-free), warmed2 tablespoons unsweetened cocoa powder, or more ifyou prefer darker chocolate, plus extra for garnish1 teaspoon raspberry extract

chocolate drizzle¼ cup heavy cream (or full-fat coconut milk if dairy-free)2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here)1 ounce unsweetened chocolate, finely chopped1 teaspoon raspberry extract

1.Placethecreamcheeseandsweetenerinabowlandmixwithahandmixeruntilsmooth.Remove2tablespoonsofthesweetenedcreamcheeseandplaceitinasmallbowlforthetopping.Addateaspoonofwarmcashewmilktothinthetoppingandmixuntilsmooth.Ifit’sstilltoothick,addanotherteaspoonofmilk.Transferthetoppingtoasmallresealableplasticbagorpipingbagandsetintherefrigerator.

2.Addthecocoapowderandextracttothebowlwiththeremainingsweetenedcreamcheeseandbeatwiththehandmixeronhighspeeduntilcombined.Tasteandaddmoresweetener,cocoapowder,orextract,ifdesired.Coverandrefrigerateforatleast3hoursorovernight.

3.Usingaminiicecreamscooperorspoon,scoopout1-inchballsofthechocolatemixture.Placetheballsonaservingplatter.Cutatinyholeinthecorneroftheplasticbagwiththetoppinganddrizzleeachtrufflewithalittlebitofthetopping.Returnthetrufflestotherefrigeratorwhileyoumakethechocolatedrizzle.

4.Tomakethedrizzle,placethecream,sweetener,andchoppedchocolateinadoubleboilerorinaheat-safebowlsetoverapanofsimmeringwater.Heatonlow,stirring,justuntilthechocolateismelted.Removefromtheheatandstirintheextract.Allowtocoolintherefrigeratorfor8minutesoruntilthickened,butstill

abitwarm;ifithardenstoomuch,returnittothedoubleboilerandreheatgently.

5.Removethetrufflesfromthefridgeanduseaspoontodrizzlethechocolateovereachtruffle.Dusteachtrufflewithcocoapowder.Servechilled.

6.Storeextrasinanairtightcontainerintherefrigeratorforupto4days.Freezingisnotrecommended.

Pumpkin Cheesecake Truffles

prep time: 5 minutes, plus at least 3 hours to chill yield: 8 truffles (1per serving)5 ounces cream cheese (½ cup plus 2 tablespoons)(Kite Hill brand cream cheese style spread if dairy-free), softened¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)1 to 2 teaspoons unsweetened cashew milk or hempmilk, warmed¼ cup pecan meal or almond meal2 tablespoons fresh or canned pumpkin puree¾ teaspoon pumpkin pie spice½ teaspoon ground cinnamon3 tablespoons crushed walnuts or pili nuts, forgarnish (optional)Pinch of ground nutmeg, for garnish

1.Placethecreamcheeseandsweetenerinabowlandmixwithahandmixeruntilsmooth.Remove2tablespoonsofthesweetenedcreamcheeseandplaceitinasmallbowlforthetopping.Addateaspoonofwarmcashewmilktothinthetoppingandmixuntilsmooth.Ifit’sstilltoothick,addanotherteaspoonofmilk.Transferthetoppingtoasmallresealableplastic

bagorpipingbagandsetintherefrigerator.

2.Addthepecanmeal,pumpkinpuree,pumpkinpiespice,andcinnamontothebowlwiththeremainingsweetenedcreamcheeseandbeatwiththehandmixeronhighspeeduntilcombined.Coverandrefrigerateforatleast3hoursorovernight.

3.Usingaminiicecreamscooperorspoon,scoopout1-inchballsofthepumpkincheesecakemixture.Placetheballsonaservingplatter.Cutatinyholeinthecorneroftheplasticbagwiththetoppinganddrizzleeachtrufflewithalittlebitofthetopping.Sprinklewithcrushedwalnuts,ifdesired,andatouchofnutmeg.Servechilled.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto4days.Freezingisnotrecommended.

tip:IusedleftoverpumpkinpureethatIhadinmyfreezer,whichhadabitofliquidinthecontainer.Ifyouusefrozenpuree,makesuretodraintheexcessliquidorthetruffleswillbetoosoft.

Bananas Foster for Two

prep time: 10 minutes, plus time to churn ice cream (not includingtime to make sweetened whipped cream) cook time: 12 minutesyield: 2 servingsMy first taste of Bananas Foster was at a four-starrestaurant on Maui called Nick’s. It was the mostamazing meal I’ve ever had. Whenever I make thisdessert, I am immediately transported back to thatmeal.A toaster oven is perfect for making simple dessertslike this.

simple vanilla ice cream½ cup heavy cream (or coconut cream if dairy-free)½ cup unsweetened cashew milk3 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here), or more as desiredSeeds scraped from 1 vanilla bean (about 8 incheslong), or 1 teaspoon vanilla extractPinch of fine sea salt

cake¼ cup blanched almond flour2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here)½ teaspoon baking powderPinch of fine sea salt2 tablespoons melted (but not hot) ghee or unsaltedbutter (or butter-flavored coconut oil if dairy-free)1 large egg1 teaspoon banana extract

caramel glaze3 tablespoons unsalted butter (or butter-flavoredcoconut oil if dairy-free)1½ tablespoons Swerve confectioners’-stylesweetener or equivalent amount of powdered steviaor erythritol (see here)1 to 2 teaspoons rum or banana extract

for garnish (optional)Sweetened whipped cream (see tip, here; omit fordairy-free)Chopped walnuts

special equipment

Ice cream maker

1.Tomaketheicecream,placealltheingredientsfortheicecreaminablenderandpureefor1minuteoruntilfrothy.Pourintoanicecreammakerandchurnaccordingtothemanufacturer’sdirections.Transfertheicecreamtoanairtightcontainerandplaceinthefreezerwhileyoumakethecakeandglaze.(Note:Theicecreamcanbemadeaheadandstoredinthefreezerforupto1month.)

2.Tomakethecake,preheattheovenortoasterovento325°F.Grease2wellsofastandard-sizemuffinpanortwo4-ounceramekins.

3.Placethealmondflour,powderedsweetener(ifusingpowdered),bakingpowder,andsaltinamedium-sizedbowlandstirtocombinewell.Addthemeltedghee,egg,extract,andliquidsweetener(ifusingliquid)andstiruntilwellcombined.Pourthebatterintothepreparedpanandbakefor10to13minutes,untilatoothpickinsertedinthemiddleofacakecomesoutclean.Letcoolinthepan.

4.Whilethecakesarecooling,maketheglaze:Placethebutterinasmallsaucepanovermedium-highheat.Stirringoften,heatuntilthebutterfoamsupandbrown(butnotblack!)flecksappear.Removefromtheheatandallowtocoolabit.(Ifusingcoconutoil,simplyheattheoiluntilmelted.)Addthesweetenerand1teaspoonoftheextracttothebrownedbutter(or

coconutoil),thentasteandaddmoresweetenerorextract,ifdesired.

5.Toassemblethedessert,removetheicecreamfromthefreezer.(Ifyoumadetheicecreamaheadoftimeandit’sfrozensolid,allowittosoftenfor15to25minutes.)Sliceacakeinto4piecesandarrangethepiecesinaservingbowl.Scoophalfoftheicecreamintothebowl,thendrizzlehalfoftheglazeovertheicecream.Repeatwiththeothercakeandremainingicecreamandglaze.Garnishwithwhippedcreamandwalnuts,ifdesired.

Banana Cream Pie

prep time: 10 minutes (not including time to make sweetenedwhipped cream) cook time: 15 minutes yield: one 8-inch pie (12servings)

crust¾ cup blanched almond flour¼ cup coconut flour½ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)½ cup (1 stick) unsalted butter (or coconut oil if dairy-free)1 teaspoon fine sea salt

filling6 large egg yolks½ cup unsweetened almond milk¼ cup Swerve confectioners’-style sweetener orequivalent amount of liquid or powdered sweetener(see here)¼ cup (½ stick) unsalted butter (or coconut oil ifdairy-free), melted

1 teaspoon banana extract or a few drops of bananaoil

optional toppingSweetened whipped cream (see tip, here; omit fordairy-free)

1.Preheattheovento325°F.Greasean8-inchpiepan.

2.Tomakethecrust,mixtogetherthecrustingredientsinamedium-sizedbowl.Pressthemixtureintothebottomofthegreasedpiepan.Par-bakethecrustfor15minutesoruntillightlygoldenbrown.Setasidetocool.

3.Whilethecrustisintheoven,makethefilling:Placetheeggyolks,almondmilk,andsweetenerinamedium-sizedheat-safebowlandwhisktoblend.Slowlywhiskthemeltedbutterintotheeggmixture(besuretogoslowlysotheeggsdon’tcook).Setthebowloverasaucepanofsimmeringwater.Whiskthefillingmixtureconstantlyandvigorouslyuntilitisthickenoughtocoatthebackofaspoonandaninstant-readthermometerinsertedintothemixtureregisters140°F,about5minutes.Stirintheextract,thenremovethefillingfromtheheat.Placethebowloffillinginanicebath,stirringoften,untilcompletelychilled.(Orletitcooltoroomtemperature,thenplacethefillinginthe

refrigeratoruntilcompletelychilled.)

4.Pourthechilledfillingintothecooledcrustandtopthepiewithsweetenedwhippedcream,ifdesired.

busyfamilytip:The filling can be made 1 to 3 days ahead andrefrigerated.

Basics

Thischapterishometothesomeofmyfavoriteketogenicsaucesandotherrecipecomponents.Manyofthemarebuildingblocksinaketogenickitchenthatyouwillfindyourselfturningtoagainandagain.Ifyouhavealreadystartedonyourketogenicjourney,youmayhavesomeofthesebasics,likebonebrothandmayonnaise,underyourbelt.Ifyou’renewtoketogeniccooking,I’vecollectedthebasicshereforeasyaccess.

BoneBroth:Beef,Chicken,orFish

BéarnaiseSauce

Hollandaise

PizzaSauce

Mayonnaise

RanchDressing

CilantroLimeRanchDressing

TheBestBlueCheeseDressing

GreekFetaDressing

KetoGrits

KetoBuns

CauliflowerRice

Zoodles—TwoWays

UmamiBroth

Bone Broth: Beef, Chicken, or Fish

prep time: 10 minutes cook time: 1 to 3 days yield: 4 quarts (1 cupper serving)Nothing could be easier to make than this broth. Onceyou get all the ingredients in the slow cooker, it doesall the work for you. The longer you cook the broth,the thicker and more nutritious it will get. If you roastthe beef bones before making the broth, they willcreate a darker, more flavorful broth (see note below).You can use this broth to make soups and sauces ordrink it as a nourishing beverage.

4 quarts cold water (filtered or reverse-osmosis wateris best)4 large beef bones (about 4 pounds), or leftover bonesand skin from 1 pastured chicken (ideally with thefeet), or 4 pounds fish bones and head1 medium onion, chopped2 stalks celery, sliced ¼ inch thick2 tablespoons coconut vinegar or apple cider vinegar2 tablespoons fresh rosemary or other herb of choice2 teaspoons finely chopped garlic2 teaspoons fine sea salt1 teaspoon fresh or dried thyme leaves

1.Placealltheingredientsina6-quartslowcooker.Settheslowcookertohigh,then,after1hour,turnitdowntolow.Simmerforaminimumof1dayandupto3days.Thelongerthebrothcooks,themorenutrientsandmineralswillbeextractedfromthebones!

2.Whenthebrothisdone,pouritthroughastraineranddiscardthesolids,butdonotskimthefatoffthetop.Thefatmakesthisbrothevenmoreketo-friendly.

3.Thebrothwillkeepintherefrigeratorforabout5daysorinthefreezerforseveralmonths.

note:Foraricher,moredeeplyflavoredbeefbroth,roastlargebeefbonesonarimmedbakingsheetat375°Ffor50to60minutesandsmallerbonesfor30to40minutes.

busyfamilytip:Make a double batch in two slow cookers and freezethe broth in freezer-safe mason jars to have on handas needed.

Béarnaise Sauce

prep time: 5 minutes cook time: 15 minutes yield: 1 cup (3tablespoons per serving)I am a sauce lover. That is almost an understatement.In my former life, I would dredge my steaks in ketchupor steak sauce, but there is a ton of sugar in thosecommon staples. I still need my sauces, though, sonow I just make my own. For my béarnaise sauce, Iwanted that amazing browned butter flavor. Browningthe butter is not a prerequisite for this tasty sauce, butlike my friend Julie says, anything with brownedbutter is a game-changer!

¼ cup (½ stick) unsalted butter2 tablespoons chopped fresh tarragon leaves1 shallot, minced2 tablespoons coconut vinegar or white wine vinegar6 large egg yolksFine sea salt

1.Placethebutterinamedium-sizedsaucepanoverhighheat.Oncethebutterismelted,youmayskipaheadtoStep2ifyoudon’twanttousebrownedbuttertomakethebéarnaise.Tomakebrownedbutter,continueheatingthebutteruntilitstartstosizzle.(It

willfoamupandthenfalldown.)Watchcloselyforsmallbrownflecks.Assoonasyouseetheseflecks,removethesaucepanfromtheheatandwhiskthebuttervigorously.Youdon’twantthespeckstoturnblack—thatmeansit’sturnedintoblackbutter(whichiscommoninFrenchcuisine,butitjusttastesburnttome).

2.Addthetarragon,shallot,andvinegartothebrownedbutterandplaceovermediumheat.Simmerfor15minutes.Removethepanfromtheheatandallowthesaucetocoolabit.

3.Placetheeggyolksinablenderandturnittolowspeed.Slowlypourinthewarm(nothot)brownedbuttermixtureinaveryslow,steadystreamwhiletheblenderisrunning.Ifyoudoittoofast,thesaucewillbreak.Tastethesauceandaddsalttoyourliking.Setasideatthebackofthestoveorotherwarmspottokeepwarmuntilreadytoserve.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinadoubleboiler,heatingitgentlysothesaucedoesn’tseparate.

Hollandaise

prep time: 5 minutes cook time: 5 minutes yield: 1½ cups (about 2tablespoons per serving)This is a dairy-free hollandaise, and it’s one of mybasic sauces that I’ve used for years. If you have someof my other cookbooks or follow my site,MariaMindBodyHealth.com, you are likely familiar withthis recipe. To make a vegetarian version, useavocado oil as the fat. If you’re not sensitive to dairy,feel free to use unsalted butter as the fat to create atraditional hollandaise.

1 cup bacon fat, beef tallow, duck fat, or lard (orunsalted butter or ghee if not dairy-sensitive)4 large egg yolks½ cup lemon juice½ teaspoon fine sea salt (more if not using bacon fat)¼ teaspoon ground black pepper

1.Heatthefatinasmallsaucepanoverhighheat(orinthemicrowave)untilveryhotandmelted.Setaside.

2.Combinetheeggyolksandlemonjuiceinablenderandpureeuntilverysmooth.Withtheblender

runningonlowspeed,drizzleinthehotmeltedfatuntilathick,creamymixtureforms.Addthesaltandpepperandpulsetocombine;adjusttheseasoningtotaste.

3.Useimmediatelyorkeepwarmforupto1hourinaheat-safebowlsetoverapotofwarmwater.Storeinacoveredjarinthefridgeforupto5days.Reheatinadoubleboileroraheat-safebowlsetoverapotofsimmeringwater,whiskingoften,untilitiswarmandthick.

variation:Easy Basil Hollandaise. In Step 2, add 1 cup (1 ounce)loosely packed fresh basil leaves to the blender with theegg yolks and lemon juice. Continue with the recipe aswritten.

Pizza Sauce

prep time: 7 minutes yield: 1¼ cups (¼ cup per serving)1 cup tomato sauce3 tablespoons grated Parmesan cheese (or nutritionalyeast if dairy-free)2 tablespoons Swerve confectioners’-style sweeteneror equivalent amount of liquid or powdered sweetener(see here) (optional)2 teaspoons Italian seasoning1 teaspoon garlic powder¾ teaspoon onion powder¼ teaspoon ground black pepper

Place all the ingredients in a small bowl and combine untilsmooth. Cover and refrigerate until ready to use. Store thesauce in a jar in the refrigerator for up to 5 days.

Mayonnaise

prep time: 5 minutes yield: 1½ cups (about 1 tablespoon perserving)Homemade mayonnaise is so much tastier andhealthier than store-bought mayo! You canpersonalize this basic mayo to your taste by addinggarlic paste, roasted garlic, or your favorite herb.

2 large egg yolks2 teaspoons lemon juice1 cup MCT oil or other neutral-flavored oil, such asmacadamia nut oil or avocado oil1 tablespoon Dijon mustard½ teaspoon fine sea salt

special equipmentImmersion blender

1.Placetheingredientsintheorderlistedinawide-mouth,pint-sizedmasonjar.Placeanimmersionblenderatthebottomofthejar.Turntheblenderonandveryslowlymoveittothetopofthejar.Bepatient!Itshouldtakeyouaboutaminutetoreachthe

top.Movingtheblenderslowlyisthekeytogettingthemayonnaisetoemulsify.

2.Storethemayoinajarintherefrigeratorforupto5days.

note:Tomakethismayonut-free,don’tuseanut-basedoil.

Ranch Dressing

prep time: 5 minutes, plus 2 hours to chill yield: 1½ cups (2tablespoons per serving)

1 (8-ounce) package cream cheese (Kite Hill brandcream cheese style spread if dairy-free), softened½ cup chicken or beef bone broth, homemade (here)or store-bought½ teaspoon dried chives½ teaspoon dried dill weed½ teaspoon dried parsley¼ teaspoon garlic powder¼ teaspoon onion powder⅛ teaspoon fine sea salt⅛ teaspoon ground black pepper

1.Inablenderorfoodprocessor,mixtogetheralltheingredientsuntilsmooth.Coverandrefrigeratefor2hoursbeforeserving.(Itwillthickenupasitrests.)

2.Storethedressinginajarintherefrigeratorforupto1week.

Cilantro Lime Ranch Dressing

prep time: 5 minutes, plus 2 hours to chill yield: 2 cups (2tablespoons per serving)1 (8-ounce) package cream cheese (Kite Hill brandcream cheese style spread if dairy-free), softened¾ cup chicken or beef bone broth, homemade (here)or store-bought, or more if needed½ cup fresh cilantro leaves and stems¼ cup lime juice½ teaspoon dried chives½ teaspoon dried parsley½ teaspoon dried dill weed¼ teaspoon garlic powder¼ teaspoon onion powder⅛ teaspoon fine sea salt⅛ teaspoon ground black pepper

1.Placealltheingredientsinablenderorfoodprocessorandpureeuntilsmooth.Coverandrefrigeratefor2hoursbeforeserving(itwillthickenupasitrests).Addmorebrothifthedressingistoothick.

2.Storethedressinginajarintherefrigeratorforupto1week.

The Best Blue Cheese Dressing

prep time: 5 minutes yield: 2 cups (2 tablespoons per serving)8 ounces crumbled blue cheese, plus extra if desiredfor a chunky texture¼ cup sour cream¼ cup beef bone broth, homemade (here) or store-bought¼ cup red wine vinegar or coconut vinegar1½ tablespoons Swerve confectioners’-stylesweetener or equivalent amount of liquid or powderedsweetener (see here)1 tablespoon MCT oil1 clove garlic

1.Placealltheingredientsinafoodprocessorandblenduntilsmooth.Transfertoajar.Stirinextrachunksofbluecheese,ifdesired.

2.Storethedressinginajarintherefrigeratorforupto5days.

Greek Feta Dressing

prep time: 5 minutes yield: ¾ cup (2 tablespoons per serving)3 ounces feta cheese¼ to ½ cup beef or chicken bone broth, homemade(here) or store-bought¼ cup avocado oil, MCT oil, or extra-virgin olive oil2 tablespoons coconut vinegar¼ teaspoon minced raw garlic or cloves squeezedfrom ½ head roasted garlic1 teaspoon dried oregano leaves½ teaspoon fine sea salt

1.Placealltheingredientsinafoodprocessorandpureeuntilsmooth.Ifyoupreferathickerdressing,useonly¼cupofbroth.Ifyoupreferathinnerdressing,addupto¼cupmorebroth.Tasteandaddmoresalt,ifneeded.

2.Storethedressinginajarintherefrigeratorforupto2weeks.

Keto Grits

prep time: 2 minutes cook time: 4 minutes yield: 2 servings (¾ cupper serving)If you own some of my other cookbooks, you arelikely already familiar with these indispensable ketogrits. I find that they have a million uses and go withjust about any flavor or type of cuisine.

4 large eggs¼ cup beef bone broth, homemade (here) or store-bought½ teaspoon fine sea salt¼ cup (½ stick) unsalted butter¼ cup shredded sharp cheddar cheese

1.Tomakethegrits,whisktogethertheeggs,broth,andsaltinasmallbowl.Inamedium-sizedsaucepan,meltthebutterovermediumheat.Addtheeggmixture

andcookuntilthemixturethickensandsmallcurdsform,scrapingthebottomofthepanandstirringtokeeplargecurdsfromforming.(Awhiskworkswellforthistask.)

2.Oncecurdshaveformedandthemixturehasthickened,addtheshreddedcheeseandstiruntilwellcombined.Removefromtheheatandtransfertoaservingbowl.

3.Storeleftoversinanairtightcontainerintherefrigeratorforupto3days.Reheatinasautépanovermediumheat,stirringoften,for3minutesoruntilwarmedthrough.

Keto Buns

prep time: 10 minutes cook time: 15 minutes yield: 6 bunsThese light and fluffy buns are often described ashaving the texture of Wonder Bread. If you properlywhip the whites until very stiff, you will end up withlight and airy buns rather than eggy, soufflé-likebread.It is best to use real eggs and separate the yolks fromthe whites yourself. Egg whites in a carton do notwhip as well.

3 large eggs, separated½ teaspoon cream of tartar2 tablespoons unflavored egg white protein powder

1.Inalargebowl,whiptheeggwhiteswiththecreamoftartarforafewminutesuntilverystiff.Veryslowlyaddtheproteinpowder.Foldthereservedyolksintothewhippedwhites.

2.Greaseabakingsheet.Useaspatulatogentlyscoopupabout⅓cupofthedoughandplaceitonthepreparedbakingsheet.Withthespatula,formthe

doughintoeitheraroundhamburgerbun,about3½inchesindiameter,oranoblonghotdogbun,about6incheslongand2incheswide.Repeatwiththerestofthedoughtomakeatotalof6buns.

3.Bakethebunsfor15to20minutes,untiltheyaregoldenbrownandcookedthrough.Letcoolcompletelyonthebakingsheetbeforeslicingandserving.

4.Storeextrasinanairtightcontainerintherefrigeratorforupto5daysorinthefreezerforupto2months.

Cauliflower Rice

prep time: 5 minutes cook time: 5 minutes yield: 4 servings (½ cupper serving)2 cups small cauliflower florets, about 1 inch in size2 tablespoons coconut oil (or unsalted butter if notdairy-sensitive)Fine sea salt

1.Placethecauliflowerfloretsinafoodprocessor.Pulseuntilyouhavesmallpiecesof“rice.”Inaskillet,heattheoil.Whenhot,addthericedcauliflowerandcookovermedium-lowheatfor4minutes,stirringoccasionally,oruntilthecauliflowerissoftbutnotmushy.Seasonwithsalttotaste.

2.Storeextrasinanairtightcontainerintherefrigeratorforupto3days.Reheatinalightlygreasedsautépanovermediumheat,stirring,for2minutesoruntilwarmedthrough.

tip:Youcanalsousethecoreofthecauliflowerforrice,oryoucanslicethecoreinto¼-inch-thicksticks

andmakeSteakFries(here).

Zoodles—Two Ways

prep time: 5 minutes (plus 5 minutes to drain if making salted, rawnoodles) cook time: 20 minutes (if making baked noodles) yield: 4servings (1 cup per serving)There’s not much more comforting than a bowl ofnoodles topped with sauce. When made with zucchinior other low-carb vegetables, noodles absolutely canbe part of a ketogenic lifestyle.One of the tricks to making zucchini noodles is to usezucchini that aren’t too large. The seeds in a largezucchini can make a mess of your spiral slicer. I lookfor zucchini that are no larger than 12 inches long and2 inches wide.The other trick is to remove some of the water fromthe zoodles so that your beautiful sauce doesn’tbecome a watery mess when tossed with the zoodles.The two easiest ways to remove the excess water areto salt and drain the raw zoodles (salt draws outwater) or to bake them in a low-temperature oven (sothat you’re essentially dehydrating them).If you are a visual learner like me and would like to seehow zoodles are made, check out the video on mysite, MariaMindBodyHealth.com (type the word videoin the search field).

To increase the ketogenic level to high, toss thezoodles with melted butter or a ketogenic sauce.

2 medium zucchini, not more than 12 inches long1 tablespoon fine sea salt (if making salted anddrained zoodles)

special equipmentSpiral slicer

1.Ifmakingbakedzoodles,preheattheovento250°F.Placeapapertowelonarimmedbakingsheet.

2.Topreparethezucchiniforeithermethod:Cuttheendsoffthezucchinitocreatenice,evenedges.Ifyoudesirewhitenoodles,peelthezucchini.

3.Usingaspiralslicer,swirlthezucchiniintolong,thin,noodle-likeshapesbygentlypressingdownonthehandlewhileturningitclockwise.

4.Tomakebakedzoodles:Spreadoutthezucchininoodlesonthepapertowel–linedbakingsheetandbakefor20minutes.Serveimmediately.

Tomakesaltedanddrainednoodles:Placetherawzucchininoodlesinacolanderoverthesinkandsprinklewiththesalt.Allowtositfor5minutes,then

presstoringouttheexcesswater.Serveimmediately.

5.Storeleftoverzoodles,unsauced,inanairtightcontainerintherefrigeratorforupto5days.Waittosaucesaltedanddrainedorbakedzoodlesuntilreadytoserve.(Oncesauced,thenoodlesgetalittlesoggywhenstored.)Freezingisnotrecommended;frozenzoodlestendtogetsoggy.

busyfamilytip:To enjoy zoodles throughout the week, prepare adouble or triple batch of raw zoodles by completingSteps 2 and 3 above. Store the raw zoodles in anairtight container in the refrigerator for up to 5 days.Following Step 4 above, bake or salt and drain theamount of zoodles you need just before serving them.

Umami Broth

prep time: 5 minutes cook time: 2 hours yield: 2 quarts (1 cup perserving)Wondering what you can do with those leftoverParmesan rinds? Here is a great way to use them andadd flavor to your soups. Clean the rinds and storethem in an airtight container in the freezer until youneed them. I like to serve this broth with Zoodles(here).

2 or 3 rinds Parmesan cheese, about 3½ inches wideand ½ inch thick, rinsedVeggies and herbs of choice:1 pound sliced mushrooms¼ cup diced onions2 cloves garlic, minced2 tablespoons fresh basil, thyme, or other herb ofchoiceFine sea salt and ground black pepper

1.PlacetheParmesanrindsinalargepotwith8cupsofwater.

2.Addanyveggiesand/orherbsyoulike.Iliketousemushroomstogivethebrothmoreumamiflavor.

3.Bringtoaboil,thenlowertheheattoasimmer.Simmerfor2hours.Thelongerthebrothsimmers,themoretheflavorswillopenup.Addsaltandpeppertotaste.Strainthebrothanduseitinplaceofwaterorothertypesofbrothinyourfavoritesoups,stews,orcauliflowerriceorrisottodishes.

4.Storeextrasinanairtightcontainerintherefrigeratorfor4daysorinthefreezerforupto1month.

quickreference

recipeindex

Breakfast

Browned Butter MochaLatte

Lovers’Omelet

Quiche Lorraine DutchBaby

GarlickyCheddarBiscuitsandGravy

CreamyStuffedBlintzes

Flappers

ButteryScones

Cinnamon Roll BreadPudding

Cream Cheese PumpkinMuffins

GrandmaSuzie’sKringle

Sour Cream Coffee Cakewith Browned ButterGlaze

TiramisuMuffins

Amazing BreakfastSausageBake

MonteCristoCrepes

Chicken andWaffles withHollandaise

GlazedChocolateDonuts

Chocolate Donut BreadPudding

Red Velvet Pancakes withCreamCheeseSyrup

Snickerdoodle BreakfastPotsdeCrème

BBQ Pulled Pork HashwithEggs

Maple Bacon WaffleBreakfastSundaes

CroqueMadameWaffles

Sweet Breakfast BiscuitswithChocolateorCaramelMochaGravy

CrabCakeEggsBenedict

Appetizers and Snacks

BLTPartyCheeseBall

BLTStuffedMushrooms

Twice-Baked MashedFauxtatoBites

BaconPoppers

BuffaloChickenCannoli

LoadedFrieswithRanch

PizzaFatBombs

Bacon-Wrapped StuffedPortobellos

LoadedChickenNachos

The Best Browned ButterCheeseFondue

ParmesanChips

BuffaloChickenWings

Baked Brie with KetoCherryJelly

SpanakopitaFlatbread

Bacon-Wrapped StuffedMeatballs

Hush Puppies withPimientoMayo

Soups, Salads, and Sides

SeafoodBisque

ClamChowder

Chicken“WildRice”Soup

CreamofChickenSoup

MushroomTruffleBisque

FauxtatoLeekSoup

BeefStew

Slow Cooker ChipotleLimeSteakSoup

ItalianSausageSoup

PhillyCheesesteakSoup

Warm Goat Cheese SaladwithBaconVinaigrette

MashedFauxtatoes

Roasted Cauliflower withBéarnaiseSauce

SteakFries

BrusselsSproutswithSoft-BoiledEggsandAvocado

YorkshirePudding

Roasted Asparagus withPoached Eggs andHollandaise

ZucchiniandBaconGratin

“Cornbread”Muffins

StuffingCupcakes

Creamed Collards withBrownedButterandBacon

Scalloped Fauxtatoes withBacon,Leeks,andGruyère

PimientoCheeseMuffins

Main Dishes: Poultry

CordonBleuLasagna

PouletGrand-Mère

Chicken and GravyCobbler

Lemon Pepper RoastTurkeywithBaconGravy

TurkeyTetrazzini

Skillet EnchiladaCasserole

TurkeyMeatloafCupcakes

SaucyCrispyChicken

Braised Turkey Legs withCreamyGravy

ChickenClubHandPies

FriedChickenwithCheesyGrits

ChickenDivan

Smothered Fried CabinChicken

Shredded Amish ChickenandGravy

BBQChickenLasagna

Turkey Goulash OverMashedFauxtatoes

Red Curry Chicken OverCauliflowerRice

HerbRoastedChicken

ChickenCordonBleu

Slow Cooker CreamyPicanteChicken

BuffaloChickenCasserole

Duckàl’Orange

Braised Duck Legs withBaconandMushrooms

ChickenPotPies

Main Dishes: Beef and Lamb

Sunday Supper Pot RoastOverMashedFauxtatoes

SkilletMoussaka

Philly CheesesteakCupcakes

Gyro Loaf with TzatzikiSauce

Joe’sSpecial

MeatloafCordonBleu

Steak Frites withBéarnaiseSauce

Rib-Eye Steak withAsparagus Puree andBaconCustard

FiletMignonsFlorentine

Meatballs with BrownGravy

Steak with Blue CheeseWhip

Perfect Reverse-SearPrime Rib with TigerSauce

Greek Burgers with FetaDressing

Country-Fried Steak andGravy

TacoPizza

PizzaSupreme

FrenchDipSandwiches

GarlicandRosemaryRackofLamb

Main Dishes: Fish and Seafood

ShrimpThermidor

WalleyeSimmeredinBasilCream

CheesyTunaCasserole

Charleston Shrimp ’n’GravyOverGrits

SeafoodRisotto

SurfandTurfforTwo

CrawfishÉtouffée

Halibut Smothered inCreamyLemon-DillSauce

SoleMeunière

CreoleCatfish

Butter-Poached LobsterTails Over Creamy KetoRisotto

Main Dishes: Pork

BBQ Pulled PorkSandwiches with WiltedBaconSlaw

Saucy Stuffed CabbageRolls

Schnitzel

Smothered Pork Chops inMushroom and OnionGravy

Ham’n’GritswithRedeyeGravy

Pork and CheddarSausages

Bangers and Mash withOnionGravy

Crispy Pork Belly OverGritswithBaconJam

CreamyCajunPasta

Comfort Food Favorites forGrown-up Kids

BombaBurgers

HotBeefSundaes

Grilled Cheese Wafflesand Tomato GorgonzolaBisque

CheeseburgerSoup

ChiliCheeseDogCasserole

PizzaWaffles

Chicken Parmesan MiniMeatloaves

Ham’n’CheeseCones

ChiliDogs

Deconstructed BaconCheeseburgerPizza

Sweet Endings

ItalianCreamSoda

PersianHotChocolate

Pumpkin Dip with PieFries

MaltedMilkBallBûchedeNoël

GâteauauChocolat

PotsdeCrème

Deconstructed ChocolateCannoliCookies

Death by ChocolateCheesecake

FrenchSilkIceCream

“Keto Debbie” ChocolateCupcakes

Penuche(ItalianFudge)

PeachesandCreamSorbet

ChocolateIceCreamCake

Deconstructed ChocolateWaffleCones

MapleBaconIceCreaminBaconCones

Strawberries and CreamSnowballs

Malted Milk BallCheesecake

CannoliMiniCheeseBalls

MiniMochaBundtCakes

Mint Chocolate WhoopiePies

Mint ChocolateCheesecakeBûchedeNoël

Decadent Black ForestDessertforTwo

“Rice”Pudding

Creamy Chocolate MintTruffles

MaltedMilkBallTruffles

PecanPieTruffles

DarkChocolateRaspberryTruffles

Pumpkin CheesecakeTruffles

BananasFosterforTwo

BananaCreamPie

OtherBooksbyMariaEmmerichThe Ketogenic CookbookQuick & Easy Ketogenic CookingThe 30-Day Ketogenic Cleanse

gratitude

If you weren’t aware already, I am a huge Green BayPackers fan. You could call me a cheesehead. If you lovefootball like I do, you know that it takes a whole team tocreate champions, even though the quarterback often getsmost of the credit. I am honored to be the quarterback ofthis book; however, it took a whole team to create such achampion.The quarterback often buys the offensive line special giftsto show his gratitude for a successful and safe season,and I would like to take a moment to thank my team forsuch an amazing book.If I had to break down my team, I would have to thank ourcoach, Erich, who calls me even on Sunday afternoonsjust to check in and say, “Hi!” And offensive line coach,Lance, who always keeps me updated on the latest.I want to thank my “center,” marketing and sales, which isSusan and the sales team at Victory Belt.The “guards” on my team were my amazingly talentededitors, Holly and Pam, who have the most spectaculareyes for detail and make the recipes (our “plays”) readsmoothly.My “tackles” would be Bill and Haley, who helped createsuch a beautiful cover for my book!My “running backs” are my recipe testers, to whom I can“hand off” recipes to test with their families and make sureevery recipe is extra-tasty. Thank you, Wendy and Kristie,for tackling the intense job of testing my recipes.My “draft scout,” Jimmy Moore, introduced me to VictoryBelt years ago and is my coauthor on the internationalbestselling book The Ketogenic Cookbook.

And I couldn’t forget to mention my fans in the stands. Thismeans all of you who cheer me on through the thick of it.Without you filling the stadium and cheering for keto, Iwouldn’t be able to do what I do. I can’t thank you allenough.Lastly, I couldn’t be more blessed to have such anamazing husband, Craig, who never complains about themesses I make in the kitchen, even an hour after hecleaned it, as well as my sons, Micah and Kai, who arebrutally honest when it comes to taste-testing. I love youall so much!