Recipes / recipe

Quick & Easy KETO Crustless Pizza

Ingredients

• 1 lb Holy Cow beef sausage
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 small onion diced
• 1 tablespoon Italian seasonings
• 1 cup cheddar cheese grated

        1/2 cup keto pizza sauce (or I used homemade beet pizza sauce)

• 4 small mushrooms chopped (or I used canned artichoke hearts)
• 1/4 cup olives slices
• 8 slices pepperoni
• 1/2 cup mozzarella cheese grated
• 1 jalapeño diced for top, optional

Instructions

• Preheat the oven to 200C/400F.
  
• Add the olive oil to a skillet and place it over medium heat. Once hot, add the garlic and cook for a minute. Add the ground beef sausage and break apart using a rubber spatula. Cook for 4-5 minutes, until no longer pink. Stir through the Italian seasonings.
  
• Remove the skillet off the heat. Put 1 cup cheddar cheese on top. Spread the pizza sauce on top, followed by the mushrooms (or artichokes). Top with the mozzarella cheese, olives, pepperoni, & jalapeño.
  
• Place the skillet in the oven and bake the crustless pizza for 10-15 minutes, or until the cheese is bubbly and golden.
  
• Remove the skillet from the oven and slice into four portions and serve immediately.
  

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.

TO FREEZE: Place the cooled pizza in an airtight container and store it in the freezer for up to 6 months.

TO REHEAT: Either microwave for 30-40 seconds or warm up in a preheated oven.

Nutrition

Serving: 1slice | Calories: 282kcal | Carbohydrates: 3g | Protein: 25g | Fat: 19g | Sodium: 494mg | Potassium: 272mg | Fiber: 2g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 342mg | Iron: 1mg | NET CARBS: 1g

Seafood Lasagna

Ingredients:

Olive oil

1/4 lb small peeled shrimp

2 cups ricotta cheese

4 Tbsp fresh parsley

2 tsp oregano

1 tsp salt

Pepper, to taste

1/4 lb scallops

1/4 lb salmon

1/4 lb mussels

1 pkg (8 Oz) lasagna pasta noodles

3 cloves garlic, chopped

Mushrooms

1 fresh bunch Spinach, chopped

1-2 cups shredded carrots

3 cups shredded mozzarella cheese

2 cups parmesan cheese

3 Oz fresh basil for top, optional

Roasted Asparagus, optional

Preheat oven to 375. Cook pasta noodles according to pkg instructions. Cook shrimp, salmon, mussels, scallops in a pan with a little olive oil. (Cut up salmon into cubes). Put ricotta cheese, oregano, salt, pepper, chopped garlic, 2 cups parmesan cheese, & parsley in a small bowl and mix it up.

To Assemble: Lasagna Noodles, seafood medley, shredded mozzarella, ricotta mixture, chopped fresh spinach, & grated carrots. Repeat 3-4 times until you run out of noodles and for top layer just add seafood medley, mozzarella, parmesan, & fresh basil.

Bake on 375 covered for 1 hour. Serve with fresh asparagus if desired.

Cauliflower Pizza Crust

Ingredients

• 1 cup riced, then cooked cauliflower
• 1/2 cup grated parmesan or mozzarella cheese
• 1 egg, beaten
• 1 tsp italian seasonings
• 1/2 tsp crushed garlic
• 1/2 tsp salt
• 1/2 cup shredded mozzarella cheese (for topping)
• pizza sauce & additional toppings of your choice

Instructions

1. To rice the cauliflower, cut florets into chunks and pulse in a food processor until you see rice-like bits. You could also use a cheese grater to produce the tiny pieces. Do not over process, you don't want mush.

2. Microwave the riced cauliflower in a bowl for 5-8 minutes depending on your microwave. No need to add water. After microwaving, transfer riced cauliflower to a fine mesh strainer and drain completely, gently pressing out excess water. Or throw it in the salad spinner and spin the water out!Once drained, transfer riced cauliflower to a clean dish towel and wrap the sides around the cauliflower while gently pressing out excess water. This drying process is important!

3. One large head of cauliflower will yield about 3 cups of riced cauliflower. Use it to make more pizzas immediately, or store in the refrigerator for 2-3 days.

4. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. In a medium bowl, combine 1 cup riced, cooked cauliflower, 1 egg and your parmesan cheese. Next, add Italian seasonings, crushed garlic and salt. Making sure everything is well mixed, place your "dough" on the cookie sheet and pat out a 9" round. Be sure not to press it too thin as it's easy to create holes.

5. Bake your dough at 450 degrees for 15-25 minutes.

6. Remove from oven. Add sauce, mozzarella cheese, and your favorite pre-cooked toppings to your pizza. Place pizza under broiler just until cheese is melted, be sure to keep an eye on it! I hope you enjoy this wonderful cauliflower pizza crust recipe!

These work awesome with Chinese food or just as a side dish!

ingredients:

1-2 lbs green beans

1 Tbsp olive oil

2 Tbsp butter

1/4- 1/2 cup coconut aminos

1 tsp garlic powder

1/4 tsp salt

pinch of crushed red pepper flakes, optional (leave out if you don’t like spicy)

Directions:

Heat olive oil and butter in a skillet on high heat until melted. (It’s extra good when made in a cast iron skillet) Add green beans and everything else! Cook until desired doneness (usually 10 minutes or so). Enjoy!

Ingredients

• 3 - 4 lbs Chicken Legs (drumsticks)
• 1/2 tsp Salt
• 1/4 cup Coconut Aminos
• 1 Tbsp Rice Wine or coconut Vinegar
• 7 whole cloves Garlic
• 1/4 tsp Red Pepper Flakes (or more to taste)
• 1 Tbsp Fresh Ginger (or 1 tsp powdered ginger)
• Zest of 2 Oranges
• 1 1/2 cups fresh squeezed Orange Juice

Add after Pressure Cooking

• 2 Tbsp Arrowroot starch
• 3 Tbsp Water
• 2 Tbsp Brown Sugar
• 1 tsp Toasted Sesame or avocado Oil
• Green Onions (for garnish), sliced

Instructions

1. Add the chicken legs, salt, coconut aminos, rice wine vinegar, garlic, red pepper flakes, ginger, half of the orange zest, and the orange juice.
   
2. Put the lid on the pot and set the steam release knob to the Sealing position.
   
3. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 15 minutes. It will take several minutes for the pot to come to pressure
4. When the cook cycle is finished, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then turn the steam release knob to the Venting position to do a Quick Release of the remaining steam/pressure.
   
5. When the pin in the lid drops down, open it up and remove the chicken legs to a foil lined baking sheet sprayed with cooking spray.
   
6. Turn on the broiler to 375° to start heating it up (only if you want to caramelize the coating).
   
7. Mix together the arrowroot starch and water (slurry). Turn on the pot's Sauté setting and when it simmers, stir in the slurry
8. When it thickens, turn off the pot and stir in the brown sugar and sesame oil. Taste and add salt if needed.
   
9. Pour the sauce over the chicken legs and put them under the broiler if you want to caramelize the coating. Just for a few minutes.
   
10. Garnish with green onions and serve with rice or fresh veggies

Quick and easy healthier pizza at home :) Takes 15 mins total from star to finish!!

Ingredients:

lavash (thin wrap bread)

chicken sausage or Pumfu for vegan

beet or pizza sauce

mozzarella cheese

fresh spinach

red bell peppers

black olives

olive oil spray

directions:

Preheat oven to 400 degrees. Place lavash sheets on sheet pan. Cook sausage. Top lavash with sauce, mozzarella, sausage, & veggies. Spray with olive oil spray and cook for 6 minutes in oven. Enjoy!

Sautéed Orange Rainbow Chard

        2 tablespoons (2 tablespoons) olive oil

       1/2 (1/2 ) yellow onion, thinly sliced

       1/4 teaspoon (0.2 teaspoon) salt

       1/4 teaspoon (0.2 teaspoon) pepper

       pinch (pinch) of red pepper flakes

      1 (1 ) bunch rainbow chard, washed, dried and      chopped

      juice from 1/2 an orange

Instructions 

• Heat a large sautee pan over medium heat. Add the olive oil, onion, salt, pepper and red pepper flakes. Slowly caramelize the onions, about 10-15 minutes stirring occasionally.
• When the onions are golden brown and caramelized, add the rainbow chard. Toss with the onions. Cook until the chard just begins to soften, about 2-4 minutes. Add the juice from the orange. Toss, and cook another 2 minutes. Taste for salt and pepper. Serve warm.

Hamburger Stew Recipe (no tomato option)

Have an allergy to 🍅 tomatoes or an auto immune disorder? Tomatoes are a night shade vegetable and some people can’t have it. I have found it’s easy to substitute tomatoes with tomatillos or green chilies in Mexican style dishes. It’s easy to use puréed beets (golden or red) to add to recipes like soup and stew in place of canned tomatoes.

Ingredients:

2 Tbsp olive oil

1 lb Holy Cow hamburger meat 

6 cloves garlic, diced

1 medium onion, chopped

1 large green bell pepper, chopped

2 ribs celery, chopped

2 carrots, peeled and chopped (or use shredded)

1 cup frozen peas

2 russet potatoes, chopped (I used purple)

1  (14 Oz can diced tomatoes)

1 large can tomato sauce

*4 cups puréed golden beets (If doing no tomato, instead of diced tomatoes and tomato sauce use 4 cups puréed golden beets- like to keep this frozen and on hand for thickening soups)

32 Oz box chicken or veggie stock

Thyme, garlic, salt, & pepper to taste

(Any other veggies you have frozen and on hand? Just throw them in 😉I added some okra to this)

Start off with a nice stock pot add the oil then onions, garlic, bell pepper, & celery. Add hamburger meat and brown. Then add carrots, potatoes, frozen peas, tomatoes or beets, and chicken or veggie stock. Cool until meat is cooked thru and potatoes are done. Season to taste and serve with your favorite cornbread or crusty bread.

Kale (or spinach)  Ricotta Chicken

• ▢ 1 ½ lb chicken breast
• ▢ 1 c ricotta cheese
• ▢ 1 c fresh chopped spinach (or kale)
• ▢ ½ c parmesan cheese, shredded
• ▢ 1 ½ c marinara sauce (I used pre-made red beet marinara sauce)
• ▢ 3 garlic cloves, minced (separated)
• ▢ 1 teaspoon Italian seasoning
• ▢ ¼ teaspoon crushed red pepper
• ▢ ½ teaspoon cracked pepper
• ▢ ½ teaspoon sea salt
• ▢ extra parmesan for topping

Instructions

• Preheat oven to 425°F.
  
• In a bowl, mix together the ricotta, parmesan, spinach or kale, one garlic clove, Italian seasoning, and crushed red pepper until fully combined.
  
• Spray the bottom of a 9x13 pan, or large baking dish with oil. Line the chicken breasts in the pan and evenly season with salt, pepper and 2 of the garlic cloves. Spread the ricotta and spinach mixture over the top of the chicken breasts evenly. Cover the chicken completely with the marinara.
  
• Bake for about 18-22* minutes or until the thickest section of the chicken reaches an internal temperature of 165°F. (For thicker chicken breasts, this could take about 5 minutes longer if not more.) In the last several minutes, add shredded parmesan on top of the chicken and continue baking to melt. If the chicken is thick, it may take longer. Just keep an eye on it.
  
• Allow chicken to rest about 5 minutes before serving. Store leftovers in a sealed container in the refrigerator. Leftovers of this chicken are even better!

Nutrition

Calories: 377kcal | Carbohydrates: 8g | Protein: 49g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 149mg | Sodium: 1230mg | Potassium: 1051mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1560IU | Vitamin C: 11mg | Calcium: 311mg | Iron: 2mg

Mint Pineapple Cucumber Smoothie 2 servings

Ingredients

• 2 heaping cups (10 oz) pineapple, frozen or fresh
• 1 heaping cup (7 oz) English cucumber, sliced or 3 mini Persian cukes
• 1 cup (packed) fresh kale or baby spinach
• 1 small sweet apple, cored and chopped
• 10-15 mint leaves (and stems), depending on leaf size and preferred mintiness
• 1 cup cold water
• 4-6 ice cubes, if using fresh pineapple

Instructions

1. Place all the ingredients in a high-powered blender and blend until smooth.
2. Once blended, taste and adjust according to preferences such as adding more mint for a stronger mint flavour or pineapple and/or apple for additional sweetness.
3. Best served immediately.

Paleo Blueberry Banana muffins w vegan option

INGREDIENTS:

2 large overripe bananas about 1 cup, mashed

¼ cup coconut oil

¼ cup creamy almond or nut butter

2 TBS pure maple syrup

1 tsp pure vanilla extract

2 eggs lightly beaten (or egg replacer for vegan)

¼ cup coconut flour

¼ cup almond flour

2 Tbsp chia seeds

½ tsp baking powder

¼ tsp baking soda

½ tsp salt

½ tsp cinnamon

1 cup fresh or frozen blueberries

INSTRUCTIONS

• Preheat oven to 375 degrees F. Grease a standard 12-cup muffin tin, set aside.
• In a small bowl combine coconut flour, almond flour, chia seeds, baking powder, baking soda, salt and cinnamon). Set aside.
• In a large, glass mixing bowl melt together coconut oil and almond butter (for about 1 minute on high), stir until combined.
• Add mashed banana, maple syrup and vanilla extract and mix.
• Add eggs and stir until smooth.
• Add dry ingredients to wet ingredients and mix until completely combined.
• Gently fold in blueberries
• Pour about ¼ cup of batter into each muffin well (so it’s about ¾ of the way full).
• Bake in preheated oven for 20-25 minutes or until the tops are set, golden brown, and a toothpick inserted in the center comes out clean.
• Let cool in the pan for 5 minutes before gently removing each muffin from its well and transfer them to a wire rack to cool.
• Enjoy!
• To freeze: let cool then place muffins in an airtight container and put in the freezer. To reheat microwave on high for about 30 seconds per muffin!

Philly Cheesesteak Stuffed Peppers 
(Served with Italian Purple potato salad from another recipe on our blog)

Ingredients:

4 Bell Peppers, tops and seeds removed

1 lb Holy Cow Beef fajita meat or 1 ribeye steak

2 Tbsp olive oil

1 large onion, sliced

1 tsp Cumin

1 tsp Chili powder

1 tsp Onion powder

1 tsp Garlic powder

1/2 tsp Salt

1/4 Pepper

Provolone cheese slices

1 cup water

1. Start fajita meat in slow cooker on low. Add 1 cup water, cumin, chili powder, onion powder, garlic powder, salt, and pepper. Cook meat for 4-5 hours or until done.
2. Cook sliced onions on med high heat with 2 Tbsp oil in skillet on stovetop until caramelized. While onions cook, slice fajita meat against the grain into thin slices. Then add meat to onions.
3. Preheat oven to 425 degrees. Fill bell peppers with meat and onion mixture and top each with a slice of provolone cheese. Cook for 15-20 mins (watch it so the top doesn’t burn!)