Hot Melt Loaded Breakfast Cookies

Hot Melt Loaded Breakfast Cookies

Interested in the keto diet? Check out our Hot Melt Diet–even better!

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Hot Melt Loaded Breakfast Cookies
Cuisine Paleo
Servings
people
Ingredients
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. Preheat oven to 375 and line a jellyroll pan with parchment.
  2. In a skillet, heat your ghee over medium high heat. Add the shallots and cook till translucent. Add the greens and ham and continue to cook till greens are wilted.
  3. Now to a medium mixing bowl, add your almond flour and baking powder, mixing well. Add the beaten eggs and mix well, then the contents from your skillet. It shouldn't be too runny otherwise add a little more almond flour.
  4. Add half the cheese and mix again. Now spoon out the breakfast cookies onto the parchment lined pan, a good 2 tablespoons per cookie.
  5. Finish the cookie by sprinkling a little cheese over the top and pushing it down ever so slightly so it will bake in.
  6. Bake for 8-12 minutes--watch it. It depends on the size of your cookie, your oven etc. so make sure you don't over cook.
  7. When they're done, put on a rack to cool and store in a container or ziplock bag in the fridge. Lasts 4 days.
Recipe Notes

To make Paleo, just omit cheese!

Better Than Mounds Fat Bombs

Better Than Mounds Fat Bombs



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Better Than Mounds Fat Bombs

These delicious little morsels aren't just indulgent, but GOOD FOR YOU! And chalk full of keto-friendly good fats that will you keep you satiated and full.

Cuisine Paleo

Servings
fat bombs


Ingredients

Cuisine Paleo

Servings
fat bombs


Ingredients


Instructions
  1. First off, you’ll need a mini-muffin pan and some mini muffin pan parchment paper liners. Line the pan and set aside.

  2. In a small saucepan, combine all ingredients together except the chocolate and heat over medium heat, turning it down if it’s too hot. You want everything melted and mixed well.

  3. Now spoon the mixture into each muffin liner, then freeze for at least 20 to 30 minutes.

  4. To melt the chocolate, use a double boiler or a stainless bowl over a boiling pot of water.

  5. Once chocolate is melted, bring the frozen coconut mixture muffin pan out of the freezer and divide the chocolate up on top of each one.

  6. Let sit for at least 30 minutes to harden. You CAN put it in the fridge, but the chocolate will sweat.

  7. Can be stored in a sealed container in your pantry for a week.

  8. Serving size is 2 FatBombers and the net carbs are 1 (for both).

Hot Melt (keto-approved) Spaghetti

Hot Melt (keto-approved) Spaghetti


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Hot Melt (keto-approved) Spaghetti
We're gunna let you in a little secret: you can still enjoy spaghetti WITHOUT the gluten heavy noodles! I know, I know. You're shaking your head in disbelief, you're assuming I've lost my mind, you think "surely, THAT is impossible!" Ohhhhh it's possible. And guess what - we use ZUCCHINI for the noodles!! ZUCCHINI!!! Before you go and turn your nose up at what sounds like the most preposterous thing to ever cross your eyes, you've gotta try it. See how absolutely delicious spaghetti can still be without the soul-sucking noodles that are your thighs arch nemesis! The recipe is crazy simple, ridiculously yummy, and it's a comfort food that is actually GOOD for you!!
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. First up, in a large skillet, heat the ghee and add the onion.
  2. When the onion becomes translucent, now add the tomatoes, spices and simmer a couple of minutes.
  3. Use a potato masher to smush up the tomatoes.
  4. Add the garlic now and red wine and simmer another few minutes.
  5. Add the zucchini to the pan and cover.
  6. Allow to simmer for a few minutes until cooked through, about 2 to 3 minutes.
  7. Now add the cooked sausage and mix altogether.
  8. Serve in a bowl, top with parmesan if you like!
Instant Pot Spiced Shredded Chicken Tacos and Quick Pickled Onions

Instant Pot Spiced Shredded Chicken Tacos and Quick Pickled Onions


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Instant Pot Spiced Shredded Chicken Tacos and Quick Pickled Onions
A super easy and delicious recipe for tender and flavorful shredded chicken for tacos or salads or whatever you want!
Prep Time 15 minutes
Cook Time 90 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 90 minutes
Servings
people
Ingredients
Instructions
  1. Place sliced red onion in a strainer and boil a kettle of water.
  2. In the jar you're using to store the pickled onion, place vinegar, salt, honey, garlic, and peppercorns. Stir until salt and honey are dissolved.
  3. Once water boils, slowly pour water over the sliced onion. Blanching them so their slightly tender.
  4. Give the strainer a little shake to help get rid of excessive water, then add onion to the jar with vinegar mixture. Press into jar until onion is fully submerged. Seal and place in refrigerator for AT LEAST 2 hours before using.
  5. In an Instant Pot, pour half the jar of salsa and make sure bottom is evenly coated.
  6. Place chicken on top of salsa, then onion on top of chicken.
  7. In a small bowl, combine spices (salt through coriander). Season onion and chicken evenly, then top with remaining salsa.
  8. Seal Instant Pot, then select "Meat/Stew" setting and cook for 90 minutes. Once it's done, let rest for 5 minutes, then release the vent for the steam.
  9. After the steam settles, remove lid and, using two forks, shred the chicken!
  10. Serve on tortillas with pickled onions and other toppings! You'll find some of our topping favorites listed above but we encourage you to add whatever your favorite toppings are!
  11. DIG IN!!!
Recipe Notes

TO MAKE PALEO: use lettuce leaves instead of tortillas (iceberg lettuce is nice and sturdy and will have a good crunch!) and OMIT any dairy (so no cheese or sour cream as a topping)

TO MAKE KETO, aka HOT MELT: follow Paleo instructions above AND make sure to had a generous serving of avocado!

Anti-Inflammatory Magical Midas Milk Recipe

Anti-Inflammatory Magical Midas Milk Recipe


Interested in more keto recipes?

Try our Hot Melt Diet!

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Anti-Inflammatory Magical Midas Milk Recipe
Our take on the infamous elixir "golden milk" - warm, hearty, spiced, delicious, and great for you!
Cuisine Paleo
Prep Time 15 minutes
Servings
people
Ingredients
Cuisine Paleo
Prep Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Heat almond milk in a heavy bottom medium pot over medium heat. Add next 6 ingredients (turmeric through stevia). Whisk together well and keep over heat until hot, be careful NOT to boil.
  2. In a blender, add coconut oil, coconut butter, a little pepper, and pour milk mixture over the top. Blend until smooth and frothy. Serve and enjoy!
Myths of Keto

Myths of Keto

Since we started Hot Melt last year, we’ve had a few questions (understandably) that I want to address, especially because this is the information that runs rampant in the health space that needs to be squelched once and for all.

The first is that it’s unhealthy–and to that, I say solidly that NO it is not.

But it can be–especially if you’re on Pinterest pinning a bunch of fatty keto recipes that only address ketosis and not the nutrition you absolutely still need, regardless.

Second is that putting your body into ketosis isn’t “natural” and it is bad for you. All ketosis is, is your body’s way of letting you know it’s starting to use fat for its primary source of fuel, not sugar. It’s a sign, not a medical crisis!

Ketoacidosis on the other hand, is a true medical issue and involves symptoms like shortness of breath, abdominal pain and more–completely different than ketosis.

Another myth (and again, I’ve seen this perpetuated on Pinterest) is you can pretty much eat any fat you want, as long as you’re choosing fat over other macronutrients. SO not true! Your body STILL needs nutrients! And while bacon, butter and cheese are certainly a part of the keto diet, it’s not ALL of it and woe to those who go that route.

And lastly, you’ve heard this one, I’m sure–your brain needs glucose to operate. Where does glucose come from? Carbs! But here’s why you don’t need carbs to make that happen. There’s a process called gluconeogenesis  which means you convert protein to glucose and that is what feeds your brain. As a matter of fact, there is science that supports that this is superior fuel for your brain!

It’s a matter of adapting to running on fat vs sugar is all–it’s just getting there that can be problematic. The “carb flu” is a symptom of someone becoming fat adapted and brain fog might be one of those symptoms!

But the good news is it’s temporary–once adapted, people who have done it will tell you they’ve never had more clarity, dropped weight effortlessly and feel fantastic!

I hope that helps you understand a little bit more about this keto diet stuff–

As a nutritionist, I’ve seen it all (hey, I’ve been doing this for 25 years!!) so for me, the biggest sticking point of course is the nutrition side of things. Getting those nutrients in is critical in the short run and in the long run.

We developed our own nutrient-rich version of keto called The Hot Melt Diet and have seen amazing results in our own little exclusive Facebook group of Hot Melters. It’s really exciting to see their results!

Take a peek if you like at our Hot Melt–it’s pretty fantastic stuff (if I do say so myself, LOL)

Want a sneak peek at some of our favorite Hot Melt recipes?

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