Slice eggplant in half lengthwise. Brush eggplant with avocado oil. Sprinkle with salt, pepper, and Italian seasoning. Put eggplant & garlic cloves in the oven and let it roast for 20 minutes.
Remove eggplant from oven & let cool for 10 minutes. Place eggplant (with the skin on) & garlic in a blender or food processor with the remaining ingredients. Blend until smooth. Garnish with extra parsley and serve.
Pre-soak 16 wooden skewers in
water for at least 1 hour prior to grilling.
Combine all ingredients in a
large mixing bowl. Using your hands, fold the spices and herbs into the meat
mixture until very well combined.
Divide the meat mixture into 1/4
cup portions (about an average handful of the meat mixture) and press onto the
skewer in a log shape.
Grill the kebabs until completely
cooked through or until the internal temperature reaches 160 degrees. Remove
the kebabs from the grill, cover with foil and allow them to rest for at least
5 minutes prior to serving.
1 large sweet potato peeled and diced (you want to yield about 1 ½ Cups mashed)
1 Tbsp. ground flaxseeds
3 Tbsp. water
2 1/2 cups almond flour
1 tsp. dried thyme
1 tsp. fresh chopped rosemary
1/2 tsp. sea salt plus an extra pinch
2 Tbsp. extra-virgin olive oil
Optional add 1 minced garlic or 2 Tbs. chopped Kalamata olives, or switch up the herbs; add chive, basil, whatever you like best!
Preheat the oven to 350 degrees F. Steam the sweet potato in a steamer basket in a pot on the stove top until tender, about 10 minutes over medium-high heat.
Combine the flaxseeds and water in a small bowl and set aside for 10 minutes or until the mixture becomes gel-like then mix well.
In a large bowl, mash the cooked sweet potatoes. Add the remaining ingredients and mix well to form a ‘dough’.
Transfer the ‘dough’ to a parchment-lined rimmed baking sheet and flatten with another piece of parchment and a rolling pin to a ½ inch thickness. Prick the surface of the dough with a fork, spacing out fork pricks throughout the entire surface of the dough.
Bake for 20-25 minutes or until the flatbread is golden brown and the edges turn golden brown. Remove from the oven and set aside to cool for 20 minutes.
Cut into rectangle pieces and serve. Brush with olive oil, minced garlic, and a pinch of salt for extra yumminess!
Ingredients: 2 tbsp. MCT oil or Brain Octane Oil or more coconut oil 1 cup full fat creamed coconut milk ¼ extra virgin coconut oil (56 g / 2 oz) 2 tbsp. MCT oil or Brain Octane Oil or more coconut oil ¼ cup Xylitol powdered 10-15 drops liquid Stevia extract CHOOSE 1 of the following flavor add-ins: ½ cup Brewed caffeine-free Dandelion chicory coffee- I like Tecciano brand it is available at Sprouts( For Chocolate flavor ice cream) + 2 tbsp raw cocoa powder, unsweetened OR ½ cup freshly pureed strawberries for strawberry ice cream (add instead of the Dandelion- chicory tea.)
Instructions: 1. Place the softened creamed coconut milk, or coconut oil, MCT oil and cocoa powder ( if making chocolate bombs).
2. Add powdered xylitol and stevia into a blender and pulse until smooth.
4. Spoon about 2 tablespoons of the ice-cream into ice tray.
3. Pour in the prepared coffee or strawberries (room temperature or lukewarm, not hot) and pulse again until smooth. Pour into the ice-cream maker and process according to the manufacturer’s instructions. It may take anywhere between 30-60 minutes depending on your ice-cream maker. Using an ice-cream maker makes the texture smoother & creamy. *Tips when you don’t have an ice-cream maker: Pour the mixture directly into an ice tray or small muffin tin. You should be able to fit ~ 2 tablespoons per fat bomb or make smaller fat bombs. This is the method I use.
5. Place in the freezer for 2-3 hours or until firm.
Ingredients: • 1 large head cauliflower- Cut in to bite-size florets • 2 tbsp. Avocado oil • 1 tbsp. ghee melted • 1 tsp. Himalayan pink salt • ½ tsp. onion powder • ½ tsp. garlic pepper • ½ tsp. paprika • ½ tsp. turmeric
Directions: Preheat oven to 400 degrees. In a small bowl mix spices & salt together. Place the cauliflower in a large bowl and drizzle with avocado oil. Toss until evenly coated. Put the cauliflower on a roasting sheet in a single layer. Sprinkle evenly with spices and toss until the cauliflower is evenly coated. Place in oven and roast for 10 minutes- remove from oven and toss well, then place back in the oven to roast for 10 more minutes. Remove from oven and place cauliflower in a large bowl. Drizzle with melted ghee & toss to coat evenly. Enjoy warm.