WEEK 27 RECIPES

BREAKFAST LUNCH SNACKS DINNER DESSERTS

loco moco breakfast roasted radish instant pot buffalo chocolate seed
chili shrimp cocktail
bowl wedges chicken meatballs bars

10 minute keto toast blt zoodle salad shrimp cocktail white chicken chili blueberry salsa

hungarian
keto breakfast stack korean beef bowls keto cheetos cookie dough bars
meatballs

ribeye with
cheesy cauliflower big mac chopped
protein bars caramelized
hashbrowns salad
onions

coconut flour turkey & vegetable cauliflower

porridge skillet “potato” salad

chicken with
paleo carrot cake broccoli bacon salad marinated
mushrooms

cinnamon bun creamy shrimp &

curried chicken salad
breakfast cake bacon skillet
Loco Moco Breakfast Bowl
(2 servings)

Ingredients
2 eggs
8 oz. shiitake mushrooms
1 onion, diced
2 Tbsp. ghee
2 cups bone broth
2 Tribali Foods grass-fed beef patties
2 cups cauliflower rice, cooked
3 Tbsp. coconut aminos
1 Tbsp. scallions, thinly sliced
1 Tbsp. furikake seasoning
2 Tbsp. cilantro, chopped

Preparation
1. Add 1 tablespoon of ghee to a pan over medium heat. Add the mushrooms and cook
them until they become caramelized, about 3-5 minutes. Once they are done remove
them and any oil from the pan and place the mixture into a bowl to the side.

2. Add another tablespoon of ghee to the pan and cook the diced onions, sautéing
for 10-12 minutes until they become soft and translucent. Add the garlic and coconut
aminos, cooking for 2-3 minutes more.

3. Add the bone broth to the skillet along with half of the mushroom mixture, turning
the heat up to medium-high. Allow the skillet to cook to a light boil / simmer and
let it reduce and cook for 20-30 minutes. Add salt and pepper to taste then blend it
in a blender until it becomes smooth and creamy. Once done, stir in the rest of the
mushrooms.

4. While the gravy is reducing, fry the eggs to your desired doneness. Cook your beef
patties to your desired doneness as well.

5. To assemble your Loco Moco Breakfast Bowls, top a serving of the cauliflower rice
with a beef patty, half of the mushroom gravy, fried egg, sliced scallions, cilantro and
seasonings to taste!

CALORIES FAT PROTEIN CARBOHYDRATES

440.97 34.94g 25.15g 6.65g

Chili Shrimp Cocktail with Arugula Salad
(4 servings)

Ingredients
1/2 cup olive oil Arugula Artichoke Salad:
2 cloves garlic, minced 1/2 lb. fresh arugula
1 lb. shrimp, peeled & deveined 4 artichoke hearts, chopped
zest and juice of 1 lemon 1/4 cup lemon juice
1/2 cup chili sauce 1/2 cup olive oil
2 tomatoes, diced salt and pepper, to taste
1/4 cup prepared horseradish
1/4 cup fresh parsley, finely chopped
Preparation
1. In a large skillet over low heat, sauté garlic in olive oil until it begins to turn golden
brown. Turn heat up to medium, then add shrimp to skillet. Once the shrimp begins
to turn a pink color, add the lemon zest and juice. Then add chili sauce, tomatoes,
and horseradish. Allow the mixture to simmer, then remove from heat. Stir in parsley
prior to serving.

2. For arugula artichoke salad: In a small bowl, whisk together lemon juice and olive
oil. Add salt and pepper to taste.

3. Place arugula in a large bowl. Mix in artichoke hearts

and drizzle with dressing. Toss well and serve.

CALORIES FAT PROTEIN CARBOHYDRATES

451.22 31.2g 26.83g 16.53g

Roasted Radish Wedges
(8 servings)

Ingredients
1 cup olive oil
8 oz. radishes, cut in quarters
1 tsp. salt
1 tsp. pepper
Preparation
1. Preheat the oven to 400 degrees and prepare a baking
dish by brushing it or spraying it with olive oil.

2. Add the radish wedges to the dish and drizzle them

with the olive oil. Season with salt and pepper to taste. Roast the radishes for 45 minutes,
until they become crip and golden.

3. Serve with your favorite keto-friendly dipping sauce.

CALORIES FAT PROTEIN CARBOHYDRATES

231.6 25.94g 0.11g .56g

Instant Pot Buffalo Chicken Meatballs
(9 servings)

Ingredients
6 Tbsp. ghee
6 Tbsp. buffalo sauce
2 green onions, thinly sliced
2 cloves garlic, minced
1 1/2 lb. ground chicken
3/4 cup almond meal
1 tsp. salt

Preparation
1. In a large bowl combine chicken, almond meal, salt, garlic and green onions. Stir
everything together to combine well. Grease your hands with ghee and make 1-2 inch
wide meatballs.

2. Turn your instant pot on to sauté and add in some ghee. Work in batches because
to brown all sides of each of the meatballs.

3. While the meatballs are browning, combine the hot sauce 3 tablespoons of ghee
and heat them in the microwave in 15 second intervals to melt the ghee.

4. Once all of the meatballs are done browning, place all the browned meatballs into
the Instant Pot, then pour the buffalo sauce evenly over the meatballs. Put the lid
back on to the instant pot and seal it on the pressure valve. Set the pot to “Poultry”
and let them cook for 15-20 minutes.

CALORIES FAT PROTEIN CARBOHYDRATES

245.74 19.77g 15.95g 2.68g

10-Minute Keto Toast
(2 servings)

Ingredients
1/3 cup almond flour
1/2 tsp. baking powder
1/8 tsp. salt
1 egg, whisked
2 1/2 Tbsp. ghee, melted
Preparation
1. Preheat oven to 400 degrees. Place all the bread
ingredients into a mug and mix well.

2. Place the mug into the microwave and

microwave on high for 90 seconds.

3. Let the bread cool for a few minutes and then pop out of the mug and slice into 4
slices.

4. Place the slices onto a baking tray and toast in the oven for 4 minutes.

5. Enjoy with some additional ghee.

CALORIES FAT PROTEIN CARBOHYDRATES

443.17 42.66g 10.44g 8.1g

BLT Zoodle Salad
(1 serving)

Ingredients
1 zucchini, spiralized
2 slices bacon
1/2 cup cherry tomatoes
2 Tbsp. pesto
1/2 tsp. black pepper
Preparation
1.Cook the bacon in a medium skillet until done
and set aside to cool. Once cooled, chop the
bacon.

2. Toss the zucchini noodles with the pesto sauce and then add in the tomatoes. Top
with bacon and fresh cracked black pepper to taste

CALORIES FAT PROTEIN CARBOHYDRATES

348.82 29.31g 10.18g 12.69g

Shrimp Cocktail
(2 servings)

Ingredients
1 lb. shrimp
1 Tbsp. olive oil
1 Tbsp. lemon juice
1 cup strained tomatoes
2 Tbsp. tomato paste
1/3 cup horseradish
1/2 tsp. salt
Preparation

1. Preheat the oven to 425 degrees and line a

baking tray with parchment paper. In a large bowl, toss the raw shrimp with the olive
oil, as well as salt & pepper to taste, until thoroughly coated. Spread them out evenly
on the baking tray and bake for 5-10 minutes until pink and cooked through. Store in
the refrigerator until ready to serve.

2. Whisk lemon juice, tomatoes, tomato paste, horseradish and salt together until
well combined. Chill until ready to serve.

CALORIES FAT PROTEIN CARBOHYDRATES

282.72 8.92g 8.3g 6.29g

White Chicken Chili
(6 servings)

Ingredients
1 Tbsp. ghee 3 cups chicken broth
1 onion, diced 2 lbs. chicken breast
3 stalks celery, diced 1/2 cup coconut milk
4 cloves garlic, minced 1/2 cup cream cheese
2 tsp. ground cumin 1/4 cup lime juice
2 tsp. dried oregano 1 1/2 Tbsp. arrowroot starch
1 tsp. ground coriander
1 tsp. salt
1 tsp. pepper
Preparation
1. In a large pot, heat the ghee. Add the onion and celery,
cook 5-7 minutes. Add garlic, cumin, oregano, coriander,
sea salt and pepper. Give it all stir, cook for 1-2 minutes.
Add broth. Bring to a boil, stirring occasionally.

2. Add the chicken. Stir and reduce heat to medium-high. Cook for approximately
10 minutes, until the chicken is cooked. Using a slotted spoon or tongs, remove the
chicken and shred with two forks. Add the chicken back to the pot. Stir.

3. In a small bowl whisk together the coconut milk, cream cheese and the lime juice.
In another small bowl whisk together the arrowroot starch with ¼ cup or cold water.
Whisk the coconut milk mixture into the chili. Stir well to combine. While whisking
the soup, slowly stir in the arrowroot starch mixture. Bring the chili to a low boil and
let it thicken and reduce slightly.

4. Taste and adjust seasonings as necessary, to your taste. Serve and garnish and
desired.

CALORIES FAT PROTEIN CARBOHYDRATES

341.43 20.38g 31.53g 8.92g

Keto Breakfast Stack
(2 servings)

Ingredients
1 avocado, sliced
1 egg, whisked
5 tsp. salt
4 slices bacon
2 portobello mushrooms
4 oz. ground pork
4 oz. ground chicken
1/4 tsp. pepper
2 tsp. italian seasoning
Preparation
1. Cook the bacon until crispy. Leave the fat in the pan. Mix together the ground
pork, chicken, Italian seasoning, egg, salt, and pepper in a bowl and form 4 thin
patties.

2. Pan-fry the patties in the bacon fat. Then pan-fry the mushrooms.

3. Put together your keto breakfast stack with the mushrooms on the bottom, then
2 thin patties, then 3 slices of avocado, and top it with the slices of bacon. Serve with
the rest of the avocado slices.

CALORIES FAT PROTEIN CARBOHYDRATES

519.31 44.49g 22.73g 9g

Korean Beef Bowls
(4 servings)

Ingredients
4 soft boiled eggs
1/4 cup chicken broth
1 cup carrots, coarsly shredded
1/2 cup broccoli florets
1 oz. green onions, sliced
1 cucumber, sliced
1/2 Tbsp. ginger, minced
2 Tbsp. sesame oil
1 zucchini, sliced
4 radishes, sliced
1 jalapeno, thiny sliced
2 Tbsp. avocado oil
2 tsp. sesame seeds
1 yellow bell pepper,
sliced
1 red bell pepper, sliced
1 Tbsp. arrowroot flour
2 Tbsp. coconut aminos
1 1/2 Tbsp. rice vinegar
1 tsp. red pepper flakes
4 cups cauliflower rice,
cooked
1 lb. sirloin steak, cut in
strips against the grain

Preparation
1. Combine chicken broth, coconut aminos, rice vinegar, sesame oil, avocado oil,
ginger, sesame seeds and red pepper flakes in a skillet over medium heat.

2. One the sauce begins to simmer, whisk in the arrowroot flour until smooth. Add the
steak strips and cook for about 10 minutes.

3. Heat 1 tablespoon of avocado oil in another pan over medium heat and saute the
peppers, broccoli and zucchini until they are tender.

4. Build your bowls with cauliflower rice, sautéed vegetables steak, soft boiled eggs,
cucumbers, radishes, carrots, jalapeño and green onion.

CALORIES FAT PROTEIN CARBOHYDRATES

372.28 21.92g 28.46g 15.27g

Keto Cheetos
(1 serving)

Ingredients
1 1/2 tsp. onion powder
1/8 tsp. cayenne
1 Tbsp. paprika
1/4 cup nutritional yeast
1 1/2 tsp. garlic powder
1/4 tsp. salt
1 bag Epic brand baked pork rinds
avocado oil spray
Preparation
1. Add all the ingredients to a blender except the pork rinds and avocado spray to a
food processor and proces until smooth.

2. Lightly spray your baked pork rinds with avocado oil spray. Transfer the pork rinds
to a plastic bag, sprinkle the topping and shake it until the pork rinds dry and the
spices are sticking. Enjoy!

CALORIES FAT PROTEIN CARBOHYDRATES

56.06 2.32g 2.47g 8.68g

Hungarian Meatballs
(2 servings)

Ingredients
1 egg 10 oz. ground pork
1/4 tsp. fennel seeds 1 lb. watercress, chopped
1/4 tsp. paprika 2 Tbsp. almond meal
1/4 tsp. coriander 10 oz. cauliflower rice
1/4 tsp. granulated garlic
1/4 tsp. cumin
3 shallots, minced
3 Tbsp. olive oil

Preparation
1. In a medium mixing bowl, use a fork to combine the egg, spices, and almond
meal. Then add in the ground pork, adding salt and pepper to taste and combine
thoroughly.

2. Wet your hands and form the mixture into 1-inch meatballs. Once you prepared the
meatballs, heat a large skillet over medium-high heat and add in 1 tbsp of olive oil to
warm. Add the meatballs and cook them for 3-4 minutes per side until browned and
crispy on all edges. Wipe out the pan and transfer the meatballs to another plate.
While they cook prepare the rest of the ingredients.

3. Place a skillet over medium heat with 1-2 tablespoons of olive oil. Add the shallots
and season the skillet with salt & pepper to taste, stirring everything together. Add
the cauliflower rice, continuing to stir until the cauliflower softens which should take
2-4 minutes. Remove the pan from heat and stir in the watercress, seasoning with
salt and pepper.

4. Place the rice in in bowls and top with the meatballs equally.

CALORIES FAT PROTEIN CARBOHYDRATES

661..45 56.77g 29.39g 8.84g

Cheesy Cauliflower Hashbrowns
(1 serving)

Ingredients
1 2/3 cups cauliflower
1/8 of an onion, diced
1 egg
1 Tbsp olive oil
1/2 cup shredded mozzarella

Preparation
1. Clean the cauliflower by rinsing it with water,
then use a grater or a food processor to shave
into riced cauliflower. Place it all in a bowl with
the diced onion, egg, salt & pepper.

2. Mix all the ingredients together until fully incorporated.

3. Heat up the olive oil in a skillet over medium-high heat. Add a scoop of the
cauliflower mixture and flatten it down with a spoon, allowing it to cook for 5 minutes
or until it is crispy. Once it appears crispy, flip it and add some shredded cheese,
cooking for 4 more minutes until the cheese is melted and the botton is crisp.

4. Repeat this until all the batter is used.

CALORIES FAT PROTEIN CARBOHYDRATES

308.38 23.83g 13.95g 11.98g

Big Mac Chopped Salad
(2 servings)

Ingredients
For the beef: For the salad:
1 lb. lean ground beef 3 Tbsp. Primal Kitchen Thousand
1 Tbsp. yellow mustard Island
1 Tbsp. nutritional yeast 2 hearts of romaine, chopped
1 tsp. garlic powder 1 cup roma tomatoes, halved
1 tsp. salt 1/3 cup red onion, diced
1 tsp. pickle juice 1/2 cup pickles, diced
1/2 tsp. smoked paprika
1/4 tsp. pepper

Preparation
1. Cook ground beef in a skillet over medium-high heat
and season with salt and pepper. Halfway through
browning, after about 4-5 minutes, begin mixing in the mustard, nutritional yeast,
garlic powder, pickle juice, and paprika.

2. Once cooked, taste and adjust spices as desired, and then remove from heat.

3. Assemble the salads with the romaine, beef, onions, pickles, tomatoes, Thousand
Island dressing.

CALORIES FAT PROTEIN CARBOHYDRATES

445.23 21.98g 50.46g 8.71g

Ribeye with Caramelized Onions & Mushrooms
(1 serving)

Ingredients
1/4 cup yellow onion
1 Tbsp salted butter, melted
1 cup white or bella mushrooms
4 oz. NY strip (top loin) beef steak
1/2 Tbsp olive oil

Preparation
1. Preheat the grill or a skillet. Brush the butter and
any seasonings to taste on the strip of steak. Let
it sit in the butter and seasonings while you cook
the onions and mushrooms.

2. Heat the olive oil in a skillet over medium-high

heat. Add the onions to cook, stirring them for a
few minutes until they become caramelized. Once
the onions are caramelized, add in the mushrooms
and cook them until tender. Season with salt and pepper and set aside.

3. Place the steak onto the preheated grill or skillet and cook for 3-4 minutes per side
depending on how you prefer your steak.

4. Serve the steak with caramelized onions and mushrooms on top.

CALORIES FAT PROTEIN CARBOHYDRATES

483.28 36.79g 29.16g 10.23g

Coconut Flour Porridge Cereal
(1 serving)

Ingredients
2 Tbsp. coconut flour
2 Tbsp. golden flax meal
3/4 cup water
pinch of salt
1 egg, beaten
2 tsp. butter
1 Tbsp. coconut milk
1 Tbsp. swerve sweetener

Preparation
1. Measure the first four ingredients into a small pot over medium heat and stir. When
it begins to simmer, turn it down to medium-low and whisk until it begins to thicken.

2. Remove the coconut flour porridge from heat and add the beaten egg, a half at
a time, while whisking continuously. Place back on the heat and continue to whisk
until the porridge thickens.

3. Remove from the heat and continue to whisk for about 30 seconds before adding
the butter, cream and sweetener.

4. Garnish with your favorite toppings.

CALORIES FAT PROTEIN CARBOHYDRATES

321.07 25.56g 11.22g 13.72g

Turkey & Vegetable Skillet
(2 servings)

Ingredients
3 Tbsp. coconut oil
3/4 lb. turkey breasts, diced
4 slices of bacon, diced
1/2 onion, diced
3 spears of asparagus, chopped
1 cup of spinach, chopped
4 tsp. of fresh thyme, chopped
Salt and pepper, to taste
Preparation
1. In a large skillet, melt the coconut oil over
medium-high heat. Add the turkey and bacon to the skillet and sauté until
slightly browned about 5 to 7 minutes.

2. Add the onion, asparagus, spinach and fresh thyme to the skillet. Sauté for an
additional 10 minutes until the turkey and bacon are cooked through and the
vegetables are soft.

3. Season with salt and pepper, to taste.

CALORIES FAT PROTEIN CARBOHYDRATES

562.24 42.08g 43.62g 2.53g

Chocolate Seed Bars
(22 servings)

Ingredients
3 eggs
2 oz. coconut oil
2 oz. flaxseeds, ground
4 oz. unsweetened shredded coconut
1 oz. unsweetened cocoa powder
2 tsp. vanilla extract
2 tsp. cinnamon
4 Tbsp. Swerve sweetener
1 1/2 oz. cacao nibs
11 oz. sunflower seeds
Preparation
1. Preheat the oven to 350 degrees and line a baking dish with parchment paper.

2. Place the sunflower seeds, flaxseeds, and eggs in the food processor with the
blade attachment. Pulse the processor until the seeds are roughly chopped and
mixed well with the eggs.

3. Once mixed well, place all the other ingredients in the food processor and pulse
it again until thoroughly mixed and starting to clump together like a dough.
Press the mixture firmly into the prepared baking dish until it forms a solidified
consistency in the bar.

4. Bake for 15 to 20 minutes. Allow the bars to cool before cutting into 22 servings.

CALORIES FAT PROTEIN CARBOHYDRATES

166.13 14.97g 4.83g 5.76g

Cauliflower “Potato” Salad
(4 servings)

Ingredients
3 cups cauliflower florets, diced
¾ cup mayonnaise
1 Tbsp. yellow mustard
1 Tbsp. fresh pickle juice
1 Tbsp. dill seasoning
⅓ cup chopped onions
4 hard-boiled eggs
salt and pepper to taste
paprika to garnish

Preparation
1. Boil 1 inch of water in a large pot on the stove. Add the cauliflower, cover, and
reduce the heat to low. Cook until tender. This will take about 8 minutes. Test the
cauliflower by poking it with a fork to determine it is soft.

2. While the cauliflower cooks, chop 4 boiled eggs into smaller bits.

3. Drain the water from the cauliflower. Place the cauliflower in a large mixing bowl
or serving dish. Add the mayo, mustard, pickle juice, dill seasoning, chopped onions,
chopped egg, salt and pepper to taste to the bowl with the cauliflower. Stir to
combine. Taste repeatedly to determine if additional salt, mustard, or dill seasoning is
needed.

4. Chill for a least one hour. Garnish the potato salad with sprinkled paprika.

CALORIES FAT PROTEIN CARBOHYDRATES

391.34 37.15g 8.5g 6.39g

Paleo Carrot Cake
(16 servings)

Ingredients
Cake: Frosting:
2 1/2 cups almond flour 8 oz. dairy free cream cheese, softened
1/2 cup arrowroot flour 3 Tbsp. keto maple syrup
1/3 cup granulated swerve 1/2 tsp. cinnamon
1 tsp. baking soda
1 1/2 Tbsp. all spice
1 cup coconut yogurt
1 Tbsp. lemon juice
1 cup carrots, shredded
1 cup walnuts, divided

Preparation
1. Line a 9 x 9-inch pan with parchment paper
and set aside. In a large mixing bowl, add your
dry ingredients and mix well.

2. Add your wet ingredients and mix until fully incorporated. Fold in your chopped
carrots and 3/4 of the cup of walnuts and mix until combined.

3. Transfer your batter into the lined pan. Bake for 40-45 minutes, or until a skewer
comes out clean.

4. Allow carrot cake to cool in the pan for at least 10 minutes, before transferring to a
wire rack to cool completely.

5. In a large mixing bowl, add your softened cream cheese with syrup and cinnamon
and mix until a thick frosting remains.

6. Top with extra walnuts before slicing into 16 slices.

CALORIES FAT PROTEIN CARBOHYDRATES

218.86g 17.06g 8.85g 15.98g

Broccoli Bacon Salad
(6 servings)

Ingredients
1 lb broccoli florets
2 red onions, sliced
20 slices of bacon, diced
1 cup coconut cream
salt to taste
Preparation
1. Cook the bacon in a skillet over medium
heat until crispy. Remove and keep the fat
in the pan.

2. Cook the onions in the bacon fat until tranluscent.

3. Blanch the broccoli florets by adding them to boil water for 1 minute. Remove them
and immediately add them to an ice bath.

3. Toss the bacon pieces, onions, and broccoli florets together with the coconut cream
and salt to taste. Serve at room temperature.

CALORIES FAT PROTEIN CARBOHYDRATES

526.02 47.91g 14.92g 12.7g

Blueberry Salsa
(9 servings)

Ingredients
2 cups fresh blueberries
1 red bell pepper, diced
2 jalapeno peppers, seeded & finely diced
1/2 red onion, diced
1/3 cup fresh cilantro, chopped
1/2 tsp. sea salt
juice of 1 lime

Preparation
1. Roughly chop the blueberries. You can also put them in a food processor and pulse
a few times.

2. Combine the blueberries and the rest of the ingredients in a large bowl and mix
together.

3. You can enjoy right away, but it’ll taste better after you let it sit for hour in the
fridge so the flavors meld together and build!

CALORIES FAT PROTEIN CARBOHYDRATES

27.95g .19g .55g 6.98g

Chicken with Marinated Mushrooms
(4 servings)

Ingredients
4 boneless skinless chicken breasts
1 Tbsp avocado oil
salt and pepper
1 pound mushrooms, washed and quartered
1/2 red onion, sliced
Dressing:
1/4 cup avocado oil
1 Tbsp. balsamic vinegar
1 Tbsp. water
1/2 tsp. dijon mustard
1/2 tsp swerve sweetener
1 tsp. fresh thyme leaves
salt and pepper

Preparation
1. Preheat the oven to 350 degrees . Gently pound the chicken with the flat side of a
meat mallet to even it out a little. Place the chicken breasts in a 9 x 13 inch baking
dish. Pour the tbsp of oil over the chicken and oil both sides of each breast. Season
both sides of the chicken with salt and pepper.

2. Place the mushrooms and onions in a small bowl. Measure the ingredients for the
balsamic dressing in a small jar and shake to combine. Pour the dressing over the
mushrooms and onions and toss to coat.

3. Place the chicken in the oven and cook for 10 minutes. Add the mushrooms to the
pan around the chicken and cook for 20 - 30 minutes more.

CALORIES FAT PROTEIN CARBOHYDRATES

354.73 21.92g 33.83g 6.09g

Cinnamon Bun Breakfast Cake
(9 servings)

Ingredients
1/2 cup coconut flour
3 tsp. cinnamon
1 cup unsweetened applesauce
1/2 tsp. baking soda
1/4 cup + 1 Tbsp. stevia
1/4 cup almond butter
1 tsp. vanilla extract
4 eggs
1/4 cup hazelnuts, chopped
4 Tbsp. coconut butter, melted
1 Tbsp. almond milk
Preparation
1. Preheat the oven to 350 degrees and prepare a loaf pan with nonstick cooking
spray.

2. In a large mixing bowl, combine the coconut flour, cinnamon, applesauce, baking
soda, 1/4 cup of stevia, and nuts. Mix well until combined.

3. Then in a small mixing bowl combine the wet ingredients. Pour this mixture into
the dry ingredients and mix well until the batter is formed.

4. Place the batter into the baking dish then bake for 45-50 minutes until golden
born on top and a toothpick that comes out clean.

5. While the cake is baking make the frosting by combining the coconut butter,
1 Tbsp. of stevia. Using a tablespoon, add almond milk until a thick, firm batter is
formed. Frost the cake once it has fully cooled and enjoy!

CALORIES FAT PROTEIN CARBOHYDRATES

176.81 13.66g 6.07g 13.42g

Curried Chicken Salad
(2 servings)
Ingredients
200g cooked chicken breast, diced
1/2 red bell pepper, diced
1/2 cucumber, diced
1 Tbsp. pumpkin seeds
14 blueberries
1/4 cup coconut cream
1 Tbsp. curry powder
Salt to taste
2 Tbsp. cilantro, finely chopped
Lettuce leaves to serve with

Preparation
1. Place the cooked chicken pieces into a bowl and let cool for a few minutes.

2. Add into the bowl the diced bell pepper, cucumber, pumpkin seeds, and
blueberries.

3. Mix in the coconut cream, curry powder, salt to taste, and chopped cilantro.

4. Serve with lettuce leaves or enjoy by itself.

CALORIES FAT PROTEIN CARBOHYDRATES

521.95 43.51g 26.21g 8.36g

Cookie Dough Bars
(12 servings)

Ingredients
1 tsp. vanilla extract
2 Tbsp. coconut oil, softened
1/2 cup. tahini
1/4 cup coconut cream
3 Tbsp. monk fruit sweetener
1/3 cup coconut flour
1 1/2 oz. sugar free chocolate chips

Preparation
1. Combine the tahini, coconut oil, monk fruit sweetener
and vanilla and mix until smooth. Fold in the coconut
flour until well combined.

2. Transfer the dough to a lined 8” x 4” baking pan and

set in the freezer for 15 minutes to harden.

3. To make the topping, place the coconut cream and chocolate chips in a sauce pan
over low heat to melt the mixture. Once it is fully melted, remove from the heat and
allow to cool for 5 minutes.

4. Pour the melted chocolate on top of the frozen dough mixture, smoothing it out
with a spatula. Sprinkle with sea salt if desired.

5. Place back in the freezer for 20 minutes to set. Cut into 12 bars and enjoy! Store
extra servings in the fridge or freezer.

CALORIES FAT PROTEIN CARBOHYDRATES

118.62 10.79g 2.49g 5.74g

Creamy Shrimp & Bacon Skillet
(3 servings)

Ingredients
4 slices bacon, sliced in 1” pieces
1 cup mushrooms, sliced
4 oz. smoked salmon
4 oz. raw shelled shrimp
½ cup coconut cream
1 pinch celtic sea salt
freshly ground black pepper
Preparation
1. Start heating a cast iron skillet and place the bacon in it on a medium flame, cook
stirring for about 5 minutes. When the bacon is cooked but not crispy, add the sliced
mushrooms and cook for 5 minutes, stirring often.

2. Now add the smoked salmon cut in strips, cook for 2 to 3 minutes. Add the shrimp
and saute’ on a high flame for about 2 minutes. Add the cream and the salt, lower the
flame and let cook for 1 minute, or until the cream reaches the desired thickness.

3. Serve immediately. You can serve on top of shirataki or zucchini noodles.

CALORIES FAT PROTEIN CARBOHYDRATES

376.09 28.26g 21.74g 8.47g

Protein Bars
(12 servings)

Ingredients
2 tsp. vanilla extract
2 egg whites
1/2 tsp. cinnamon
1/4 cup coconut oil
1 cup almonds
1/2 cup pumpkin seeds
1 cup coconut flakes
1 cup sunflower seeds
1/3 cup sunflower seed butter
3 scoops collagen powder
1/2 tsp. salt
1/3 cup stevia
Preparation
1. Preheat oven to 350 degrees and line a baking pan with parchment paper. In a
large bowl, stir together the almonds, sunflower seeds, coconut flakes, and pumpkin
seeds.

2. Place a small saucepan over low heat and add the nut butter, coconut oil, collagen,
and stevia. Heat this mixture for 2-3 minutes until smooth and combined. Once
combined, remove from heat and stir in vanilla extract, cinnamon, and sea salt.

3. Pour the mixture over the nut and seed mixture and stir them together until
thoroughly combined. Once mixed, add the egg whites and mix again, until the dry
ingredients are well coated with the wet ingredients. Then press the mixture in the
baking pan and press down to form an even layer. Bake for 20 minutes.

4. Let the bars cool completely before removing from the pan and cutting into 12
bars.

CALORIES FAT PROTEIN CARBOHYDRATES

281.56 25.25g 8.3g 11.3g