Chicken Radish Salad

Chicken Radish Salad

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Chicken Radish Salad
Chicken Radish Salad
Course Main Dish
Cuisine Low-Carb
Servings
Ingredients
Course Main Dish
Cuisine Low-Carb
Servings
Ingredients
Chicken Radish Salad
Instructions
  1. In a large bowl mix all ingredients together, adjusting the yogurt to your liking, salt and pepper to taste.
  2. Serve on a bed of lettuce, or in pitas, or wraps.
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!

Shrimp Cobb Salad with Avocado Dressing

Shrimp Cobb Salad with Avocado Dressing


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Shrimp Cobb Salad with Avocado Dressing

Shrimp Cobb Salad with Avocado Dressing

Course Salads

Servings


Ingredients
Salad

Dressing

Course Salads

Servings


Ingredients
Salad

Dressing

Shrimp Cobb Salad with Avocado Dressing


Instructions
  1. In a large serving bowl, toss together arugula and kale; place chopped cucumber on top, in one section then do the same with the peaches, shrimp, bacon, eggs and bell pepper.

  2. Set the bowl aside.

  3. In a medium bowl, smash together remaining ingredients (avocados through hot sauce) until smooth; drizzle this mixture over the salad and serve.


Recipe Notes

DO-AHEAD TIP: Prepare shrimp, bacon and eggs

SERVING SUGGESTION: Add stir-fried yellow squash and snow peas tossed in a little coconut oil and chopped flat leaf parsley.