Instructions

Turn crockpot on Low

In a sauce pan sauté onions on medium heat with coconut oil or butter for 2 minutes then transfer to crockpot

Add the rest of the ingredients to crockpot except, the zucchini, pork and bone broth/beef broth

If you’re using shredded or pulled pork that’s already cooked, just add it to the crockpot and add the broth to the pot and cover. Cook for 4-6 hours.

If you’re using raw pork shoulder, coat/season the pork with salt, pepper and Creole Seasoning on all sides of pork and place pork in crockpot, add broth to crock pot and cover. Let it cook for 6-8 hrs. Open lid and shred the pork with a knife or kitchen scissors, stir and cook in pot for an additional

Sautee zucchini in coconut oil or butter until soft and stir into crockpot

Serve in a bowl topped with cilantro, avocado and/or shredded cheese

Instructions

Preheat the oven to 300F and line a large baking sheet with parchment paper.

In a food processor or blender finely chop the mixed nuts, seeds and flaked coconut. (Pulse until the mixture is coarsely ground with some bigger pieces still remaining).

Transfer the mixture into a large bowl and stir in the pecans, coconut flour, coconut sugar (or sweetener of choice), pumpkin pie spice, salt, pumpkin puree, melted butter and coconut oil until well combined.

Spread mixture evenly onto the prepared baking sheet and bake 30 to 40 minutes, until golden.

If you like your granola more chewy just do 25 to 30 minutes, if you like it more crunchy, bake it for40 minutes.

Remove from oven and allow your granola to cool on the pan for 10 to 20 minutes (especially if you want it crunchy, if you want it chewy you can remove it after a few minutes or right away)

Instructions

In a small bowl mixed together all the seasonings and set aside.

Melt 4 of the 5 Tbsp’s of butter in a small sauce pan. In a blender, blend on chop setting the olive oil, garlic and parsley slightly course (you can also mince by hand, but mama don’t got time for that).
Transfer this garlic blend into sauce pan with the melted butter and stir to blend together. Simmer on low for a couple of minutes then turn off heat.

Heat your cast iron grill, or skillet, to medium heat and melt the remaining tbsp of butter.

Sprinkle then seasoning over the sea bass filets with a spoon on each side until well coated.

Place fish on the heated grill or pan and cook on each side for about 5-7 minutes. While each side is cooking, coat with a spoonful of the butter sauce. Cook fish until easily penetrated with fork in the center. Plate the fish and then top with the rest of the butter sauce. Top with capers if you choose.

Instructions

Preheat oven to 300 degrees.

Separate the eggs very without getting any yolk in the egg whites.

Put the egg yolks, cream cheese, coconut sugar and salt in the mixer and mix on high speed until smooth. Put mixture aside (in another bowl if you only have one bowl for your mixer).

Put the egg whites and cream of tarter in the mixer bowl and beat on high speed until the egg whites are fluffy and form peaks. This will take about 3-5 minutes.

Slowly and carefully fold the egg yolk mixture into the egg whites until fully mixed without stirring away the fluffiness of the egg whites too much.

Line a baking sheet with parchment paper.

Scoop the mixture onto pan in even round circles, about a 3 inch circles.

Bake for 30 minutes or until golden brown.
Slide them off the baking sheet and make a burger or sandwich out of the buns!

Instructions

For the Salsa:

Mix all the salsa ingredients together in a bowl and set aside.

For the Salmon:

Lay uncooked salmon on a plate with the skin side up and salt the salmon skin with himalayan or sea salt, use about 1/2 teaspoon of salt for each fillet. Let it sit for 5 -10 minutes.

Warm a skillet on medium low heat and melt the butter. Place salmon on the skillet, skin side down. While it's cooking, season the top of the salmon lightly in Creole Seasoning. Cook for 5-7 minutes, depending on how thoroughly you like it cooked then, flip the fish and sear for 1-2 minutes on the other side. When cooked to your liking, place on a plate and top with the tomato and avocado salsa.

Instructions

Put all ingredients in a bowl and whisk until well blended. Dress with the desired amount on your salad.

Instructions

Blend all ingredients for the dressing together in a blender until well blended. Refrigerate the dressing. Heat grapeseed oil in  a skillet on medium heat. Place prosciutto in the skillet and cook for 2 minutes on each side or until crisp then transfer to a plate to cool. Drain liquid from capers and put dry gently with a paper towel. Fry capers in the same oil as the prosciutto on medium low/medium heat. Stir and fry for 5-7 minutes. Scoop out capers with slotted spoon and transfer to a plate with a paper napkin.

Dress and toss chopped romaine salad with desired amount of dressing. Top with Parmesan cheese, crisped prosciutto and fried capers.

Instructions

Preheat oven to 425 F degrees and line a large baking sheet with parchment paper.

Beat eggs in a large mixing bowl, then add in the riced cauliflower, cream cheese, baking powder, Italian, 1 cup of mozzarella cheese, 1 cup of parmesan cheese, Seasoning, Creole Seasoning, half of the garlic, parsley and ¼ cup of the basil. Thoroughly blend all the ingredients.

Transfer the mixture into a blender and blend for 5-10 seconds until well blended and the mixture has a dough-like quality. Do not over-blend.

With a spatula, spread mixture evenly across the baking sheet into an even layer that is about ¼ inch thick

Bake for 10-15 minutes or until it is light golden brown.

Take out of oven and even sprinkle with remaining garlic and basil, then sprinkle the remaining mozzarella cheese and lastly the parmesan cheese.

Bake for another 10 minutes or until golden brown.

Remove from oven and let the cheesy bread rest on the pan for 10-15 minutes.

Slice into “sticks” with a pizza slicer by cutting lengthwise into 1 ½ inch strips and then once horizontally.

Instructions

In a pan over medium heat, melt coconut oil. Add the rest of the ingredients to the pan EXCEPT for the butter lettuce or tortilla, grated cheese and cilantro.

Stir and sauté for a minute or two then cover and turn down the heat slightly to medium low and let the veggies sweat and meat thoroughly cook, about 10 minutes.

While that’s cooking plate the butter lettuce by layering 2 large pieces of butter lettuce on top of each other for each cup. When meat and veggies are completely cooked, scoop into the lettuce cups and sprinkle cilantro and cheese on top.

Instructions

Melt butter in a large stockpot or Dutch oven, that’s fancy talk for big pot, over medium heat. Add bacon and cook until brown and crispy, about 5-8 minutes. Transfer to a plate to cool. (Don’t be basic or afraid of fat and blot with a paper towel, you’re better than that, and you know fat is good for you).

Keep the render fat in the pot and add your garlic, onion, carrots, celery and cauliflower. Stir and cook, until everything is well coated in the fat. Add chicken broth and one tablespoon of the chopped parsely, turn up the heat to medium high and cover the pot with the lid and cook until everything is tender, about 5-7 minutes. Uncover and add coconut milk and stir.

Transfer everything to a blender and blend until well blended but still thick; about 10 seconds on a medium setting.

Transfer everything back into the pot. Stir in the Creole seasoning and pepper. Add more if you like. If you are not eating the chowder right away, add bay leaves and let it simmer with the lid on.

When ready to eat, check the consistency. If the chowder is too thick, add more coconut milk as needed or if it’s too thin, sprinkle a thin layer of coconut flour over the entire top of the chowder and stir until desired consistency is reached.

Serve in a bowl and garnish with bacon, jalapeno and parsley to your desire.

Instructions

Preheat oven to 400 degrees Fahrenheit.

Poke several holes around the entire spaghetti squash. Microwave for 3-5 minutes. Cut squash lengthwise and scoop out seeds.
On a parchment lined baking sheet, place the two halves of spaghetti squash with the skin side up and bake for 30 minutes or until the skin is tender/not hard.

Remove from oven and pan. Turn the squash up so it can cool.

While the squash is cooking, combine all the meatball ingredients (except for the toppings for the meatballs) in a large bowl until thoroughly mixed.
With a spoon, scoop meat and form into 2″ meatballs.

Pan fry meatballs in a large skillet over medium heat with coconut oil until cooked through.

(You can also bake them in the oven at 350 F for 20 minutes; but in my opinion they are more scrumptious pan fried in coconut oil).

Take the spaghetti squash and scoop out the noodle-like squash strands with a fork or spoon and transfer to the plate you will soon be using to stuff your hungry face with

Add your sauce of choice to the squash as well as the meatball and garnish with the chopped parsley.

Instructions

Combine all the meatball ingredients (except for the toppings for the meatballs) in a large bowl until thoroughly mixed.
With a spoon, scoop meat and form into 2″ meatballs.

Pan fry meatballs in a large skillet over medium heat with coconut oil until cooked through, about 5 minutes on each side, if you’re just making meatballs.

(You can also bake them in the oven at 350 F for 20 minutes; but in my opinion they are more scrumptious pan fried in coconut oil).

If you’re making meatball parmigiana, put your broiler on then place meatballs in a baking dish and cover with mozzarella cheese.

Broil for 2-4 minutes or until cheese is slightly browned and crisped.