Hot Melt Pumpkin Pie

Hot Melt Pumpkin Pie

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HOT MELT PUMPKIN PIE
Paleo Tahini Pumpkin Pie
Course Desserts
Cuisine Keto
Servings
Ingredients
Crust:
Fillings:
Whipped cream:
Course Desserts
Cuisine Keto
Servings
Ingredients
Crust:
Fillings:
Whipped cream:
Paleo Tahini Pumpkin Pie
Instructions
  1. In a food processor, combine nuts and dates for crust. Blitz until nuts are minced and it begins to stick together. Press into a pie plate and bake in oven for 10 minutes, then remove and cool for at least 15 minutes.
  2. In a large bowl, combine pumpkin, monkfruit sweetener, and spices (cinnamon thorugh cloves).
  3. Whisk together well, then add in vanilla, salt, eggs, heavy cream, and sour cream. Whisk until smooth, then pour into cooled pie crust.
  4. Place in oven and bake for 45 to 50 minutes, or until center is set and doesn’t jiggle (you can always toothpick test it if you’re unsure). If you notice the edges of the nut crust getting dark while the pie bakes, you can wrap the edges in foil to keep them from burning.
  5. After you remove pie from oven, allow to cool at room temp for about 20 minutes, then place in the refrigerator for at least 2 hours to chill.
  6. Just before serving, prepare the whipped cream. Combine all ingredients (heavy cream through vanilla) in a standing mixer bowl. Using whisk attachment, beat on a medium speed to start, and after cream begins to thicken (about 3 minutes) go up a high speed and beat for another couple minutes until cream becomes thick and creamy (don’t let it go too long, or it’ll get too thick, like butter).
Recipe Notes

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Spring Spinach Salad

Spring Spinach Salad

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Spring Spinach Salad
Course Salads
Cuisine Keto, Low-Carb
Servings
Servings
Ingredients
Salad
Homemade red pepper vinaigrette
Course Salads
Cuisine Keto, Low-Carb
Servings
Servings
Ingredients
Salad
Homemade red pepper vinaigrette
Instructions
  1. Vinaigrette: mix jelly, balsamic vinegar, and olive oil in a jar and shake vigorously.
  2. In a large salad bowl, place all your ingredients, add the dressing, and toss, and enjoy!
  3. I let the salad sit for about 5 minutes before serving then give it another toss. YUM!
Pan-Seared Salmon with Coconut-Herb Greens

Pan-Seared Salmon with Coconut-Herb Greens

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Pan-Seared Salmon with Coconut-Herb Greens
Course Main Dish
Cuisine Keto
Servings
Servings
Ingredients
Course Main Dish
Cuisine Keto
Servings
Servings
Ingredients
Instructions
  1. In a medium saucepan, stir together the first 3 ingredients along with 2 cloves garlic, coconut aminos, jalapeno, 1/2 the cilantro, and 1/2 the chives, over medium heat.
  2. Bring it to a low simmer for 2-3 minutes then remove from the heat and set aside.
  3. In a large skillet, heat 2 tablespoons of the coconut oil over medium-high heat.
  4. Cook the salmon, skin side down for 2-3 minutes per side, or until each side has a nice seared crust and is cooked through to the desired doneness.
  5. Remove the salmon from the skillet and place half into an airtight container and store in the refrigerator for later use.
  6. In a separate skillet, heat the remaining coconut oil and add the spinach and remaining garlic, salt, and pepper to the skillet with the remaining ghee.
  7. Cook until the greens wilt, about 2-3 minutes.
  8. On 4 serving plates, place some wilted greens, a piece of salmon, and then pour over some of the coconut-herb sauce to serve.
Shrimp and Snap Pea Stir Fry

Shrimp and Snap Pea Stir Fry

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Shrimp and Snap Pea Stir Fry
Shrimp and Snap Pea Stir Fry
Course Main Dish
Cuisine Keto, Low-Carb
Servings
Servings
Ingredients
Course Main Dish
Cuisine Keto, Low-Carb
Servings
Servings
Ingredients
Shrimp and Snap Pea Stir Fry
Instructions
  1. In a large skillet, heat 2 tablespoons coconut oil over medium heat.
  2. To the skillet, add the garlic, onion, jalapeno, salt and pepper, and shrimp.
  3. Cook for 10 minutes, until shrimp, is opaque and curled into a "c" shape.
  4. Place shrimp into a bowl.
  5. Heat the remaining coconut oil in the skillet over high heat.
  6. To the skillet, add the remaining ingredients (carrot through coconut aminos) and season with salt and pepper.
  7. Cook for 10 minutes, until vegetables are tender.
  8. To the vegetables, add the shrimp and stir.
  9. Serve warm.
Garlic Lime Chicken

Garlic Lime Chicken

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Garlic Lime Chicken
Baked chicken breast on white plate with broccoli and rice
Course Main Dish
Cuisine Keto, Low-Carb, Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Keto, Low-Carb, Paleo
Servings
Servings
Ingredients
Baked chicken breast on white plate with broccoli and rice
Instructions
  1. In a small bowl, combine the first 7 ingredients.
  2. Sprinkle mixture on both sides of chicken breast halves.
  3. In a skillet, heat butter and olive oil together over medium-high heat.
  4. Saute chicken until golden brown, about 5 minutes on each side.
  5. Remove from skillet and keep warm.
  6. Add lime juice and chicken broth to the skillet, whisking up all of the browned bits from the bottom of the pan.
  7. Cook until the sauce has reduced slightly.
  8. Return chicken to the skillet to thoroughly coat with the sauce; serve.
Recipe Notes

Nutritional Information: Per Serving: 343 Calories; 11g Fat; 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol; 612mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat. LC

SERVING SUGGESTION: Steamed green beans and Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; salt and pepper to taste and fluff with a fork).

SERVING SUGGESTION: Serve brown rice instead of Cauli-rice. KOSHER: Use all oil instead of butter and oil.

Variations of Garlic Lime Chicken:

Tex Mex Top with cilantro, avocado, tomato, and red onion. Serve with black beans, whole wheat tortillas, and a large salad.

Capers Verison Use 4 tablespoons lemon juice instead of lime juice. Top with capers and parsley.

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