Easy Amish Broccoli Cauliflower Salad in Creamy Dressing

Ingredients

Salad

• 8 oz broccoli florets, cut into bite-sized pieces
• 8 oz cauliflower florets, cut into bite-sized pieces
• 2 oz red bell pepper (1/2 of a pepper), small dice
• 4 oz cheddar cheese, cubed
• 1/3 pound bacon, cooked crisp and crumbled
• 2 tbsp purple onion (or green onion)

Dressing

• 3/4 cup mayonnaise
• 3/4 cup sour cream (or full-fat Greek yogurt)
• 2 tbsp Sukrin Melis Icing Sugar (or Swerve Confectioners or stevia to taste)*
• 1 tbsp fresh lemon juice

Instructions

Preparation

• Dice bacon and cook it in a frying pan over medium heat until crisp, about 6 minutes. Drain. (If serving the salad the next day, store separately.) 
• Meanwhile, wash and chop the vegetables and place into a large bowl. If serving the salad the next day, cover and refrigerate.
• Mix the ingredients for the dressing in a medium bowl and taste to adjust the seasoning. Cover and refrigerate if not using right away.

Assemble

• Toss the salad ingredients with the broccoli then stir in the dressing. (I use less dressing than the recipe makes - as shown in the photos, but you may want to use it all.) Serve. 
• Refrigerate any leftovers up to 5 days. Makes 7 cups at 1 cup per serving.
   

Keto Pancakes

Ingredients

 

1/2 c. almond flour

4 oz. cream cheese, softened

4 large eggs

1 tsp. lemon zest

Butter, for frying and serving

 

 

Directions

1. In a medium bowl, whisk together almond flour, cream cheese, eggs, and lemon zest until smooth.
2. In a nonstick skillet over medium heat, melt 1 tablespoon butter. Pour in about 3 tablespoons batter and cook until golden, 2 minutes. Flip and cook 2 minutes more. Transfer to a plate and continue with the rest of the batter.
3. Serve topped with butter.

Zucchini Noodles Mac & Cheese

Ingredients:

• 1 tbsp olive oil
• 2 medium zucchini spiralized
• 1 tbsp butter
• 1 tbsp all purpose flour
• 1 cup shredded cheddar cheese
• 1/4 tsp mustard powder
• 1/2 cup heavy cream
• 1/4 tsp chili powder
• salt to taste

Directions:

1. Add olive oil to a large skillet and bring to medium high heat. Once oil is hot, add in zucchini noodles. Cook until water releases and zucchini are just cooked (tender but still crisp). Turn off heat. Drain zucchini noodles and pat dry.
2. In a medium saucepan, add butter. Bring saucepan to low heat until butter is melted. Add in flour and whisk until smooth roux forms.  
3. Add in heavy cream, cheese, mustard and chili powder. Bring saucepan to medium heat. Whisk and stir until cheese is completely melted and sauce is thick and smooth. Taste and add salt if needed.
4. Add zucchini noodles to cheese sauce. Toss until zucchini is evenly coated in sauce. Serve immediately.

Easy Crockpot Chicken Stew (Low Carb, Keto)

Ingredients

• 2 cups chicken stock*
• 2 medium carrots (1/2 cup), peeled and finely diced
• 2 celery sticks (1 cup), diced
• ½ onion (1/2 cup), diced
• 28 ounces skinless and deboned chicken thighs diced into 1" pieces
• 1 spring fresh rosemary or ½ teaspoon dried rosemary
• 3 garlic cloves, minced
• ¼ teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 cup fresh spinach
• ½ cup heavy cream
• salt and pepper, to taste
• xantham gum, to desired thickness starting at ⅛ teaspoon

Instructions

1. Place the chicken stock, carrots, celery, onion, chicken thighs, rosemary, garlic, thyme, and oregano into a 3-quart crockpot or larger. Cook on high for 2 hours or on low for 4 hours.
2. Add salt and pepper, to taste.
3. Stir in spinach and the heavy cream.
4. Sprinkle and thicken with xantham gum to desired thickness starting at ⅛th teaspoon. Continue to whisk until mix and cook for another 10 minutes.

Keto Blueberry Muffins

 

Ingredients

 

2 1/2 c. almond flour

1/3 c. keto friendly sugar (such as Swerve)

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1/3 c. melted butter

1/3 c. unsweetened almond milk

3 large eggs

1 tsp. pure vanilla extract

2/3 c. fresh blueberries

Zest of 1/2 lemon (optional)

 

 

Directions

1. Preheat oven to 350° and line a 12-cup muffin pan with cupcake liners.
2. In a large bowl, whisk to combine almond flour, Swerve, baking powder, baking soda, and salt. Whisk in melted butter, almond milk, eggs, and vanilla until just combined.
3. Gently fold blueberries and lemon zest (if using) until evenly distributed. Scoop equal amounts of batter into each cupcake liner and bake until slightly golden and a toothpick inserted into the center of a muffin comes out clean, 23 minutes. Let cool slightly before serving.

Paleo Beef With Broccoli

 

Ingredients

• 1 lb beef (sirloin, skirt steak, boneless short ribs...etc.)
• 1 to 2 heads broccoli, break into florets
• 2 cloves garlic, minced
• 2 pieces thin sliced ginger, finely chopped
• Ghee or cooking fat of your choice

Beef marinade:

• 2 tbsp coconut aminos
• 1/2 tsp coarse sea salt
• 1 tbsp sesame oil
• 1/4 tsp black pepper
• 1 tsp arrowroot/sweet potato powder
• 1/4 tsp baking soda Baking soda is whole30 friendly. See notes section.

Sauce combo:

• 2 tbsp coconut aminos
• 1 tbsp red boat fish sauce
• 2 tsp sesame oil
• 1/4 tsp black pepper

Instructions

1. Slice beef into about ¼ inch thin. Marinate thin sliced beef with ingredients under “beef marinade”. Mix well. Place broccoli florets in a microwave safe container. Add 1-2 tbsp water. Loosely covered with a lid or wet paper towel and microwave for 2 mins. Cook until broccoli is tender but still crunchy. Set aside.
   
2. Heat a wok over medium heat w/ 1 ½ tbsp ghee. When hot, lower the heat to medium, add garlic and ginger. Season w/ a small pinch of salt & stir-fry until fragrant (about 10 secs).
   
3. Turn up the heat to medium-high, add marinated beef. Spread beef evenly over the bottom of the saute pan and cook until the edge of the beef is slightly darkened and crispy. Do the same thing for flip slide - about ¾ way cooked through with slightly charred and crispy surface.
   
4. Add “Sauce Combo”. Stir-fry about 1 min. Add broccoli. Stir-fry another 30 secs. Toss everything to combine.

Chicken with Poblano Peppers and Cream

Ingredients

• 1 1/4 pounds boneless-skinless chicken filets
• 2 medium roasted poblano peppers ** cut into strips
• 3 1/2 ounces medium onion sliced 1/4-inch thick
• 1 large clove garlic, sliced
• 1/4 cup dry white wine
• 1 cup heavy cream
• 1/8 teaspoon dried cumin
• 1 tablespoon olive oil, divided
• salt and pepper to taste

Instructions

• Peppers: Roast the poblano peppers until all sides are blackened. If you have a gas stove, place them right on the burner over medium-low heat, turning and re-positioning until the are blistered and black on all sides. If not, place directly under a broiler or on a grill. Put into a bowl and cover with plastic wrap so they can steam for 5-10 minutes before peeling. Cut and proceed with the recipe or refrigerate until needed.
   
• Chicken: Let the chicken come to temperature on the counter for about 20 minutes. Place a stainless steal or non-stick skillet and 2 teaspoons of the oil over medium high heat (NOT A CAST IRON SKILLET.) Blot the chicken dry, massage with the remaining teaspoon of oil and season with salt and pepper. When pan is hot, cook the chicken 4-6 minutes per side or until an instant read thermometer registers 160. Remove the chicken to a plate and tent with foil.
   
• Sauce: Turn the heat down to medium and saute the onions and garlic for about 1 minute. Remove the pan from the heat and add the wine. Place the pan back over the heat and cook until most of the wine has evaporated, scraping up any browned bits left from the chicken. Add the cream, poblano peppers and cumin. Cook until the cream has thickened to your liking keeping in mind that it will become even thicker as it cools. Taste the sauce and adjust salt and pepper as necessary. Serve over the chicken.
   
• Variation: If you'd like, add the cooked onion and garlic, poblano peppers and cream to a blender and blend until smooth. Return to the pan, add the cumin and cook until thickened. If it becomes too thick, add a little chicken broth. Salt and pepper to taste.