Zucchini Soup

Ingredients:

1 medium onion
1 tablespoon oil
1/2 teaspoon salt (plus more to taste)
4 medium zucchini
3 to 4 cups chicken broth
Dash black pepper (freshly ground)

Directions:

  1. Peel, and chop the onion. Since the soup gets pureed, there’s no need to be too precise about the chopping.
  2. Heat a medium pot over medium-high heat and add the oil. When the fat is hot, add the chopped onion and the salt.
  3. Cook, stirring occasionally, until the onion is translucent and tender – about 5 minutes.
  4. Meanwhile, trim and chop the zucchini. Add the zucchini and broth to the onion.
  5. Raise the heat to bring everything to a boil, and then reduce the heat to maintain a steady simmer and cook, stirring occasionally to keep things from settling too much, until the zucchini is very tender, about 15 minutes.
  6. Using a hand-held immersion blender, blend the soup until it’s smooth to your liking.
  7. Add salt and pepper to taste.

Dairy-Free Slow Cooker Butter Chicken

Ingredients:

2 Tablespoons Coconut Oil
1 yellow onion, chopped
4 cloves garlic, minced
2 teaspoons ground turmeric
1 tablespoon garam masala
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 teaspoon cayenne
1/2 teaspoon ground cinnamon
2 lb boneless, skinless chicken breast (chopped into chunks)
15 oz can full fat coconut milk
15 oz can tomato sauce (no sugar)
1 cinnamon stick
2 Tablespoons lemon juice

Directions:

  1. Add oil to a large skillet and cook onion and garlic until soft and fragrant, about 5 minutes. Add turmeric, garam masala, cumin, chili powder, salt, pepper, cinnamon and cayenne and toss to combine. Cook for another 1-2 minutes.
  2. Transfer onion and garlic mixture into your slow cooker. Add chicken, coconut milk, tomato sauce, lemon juice and cinnamon stick to the slow cooker as well. Stir to combine.
  3. Cover and cook on high for 3 hours or low for 6 hours.
  4. Serve over cauliflower rice (or regular rice).

Peanut Butter Keto Cookies

Ingredients:
makes 14 cookies

1 teaspoon of vanilla
2 cups almond flour
1 cup keto-friendly sugar substitute
1 large egg
1/2 teaspoon kosher salt
1 cup natural salted crunchy peanut butter
1/2 cup unsalted butter, melted

Directions:

  1. Preheat the oven to 350ºF and line 2 baking sheets with parchment paper.
  2. In a large bowl, mix together the almond flour, powdered sugar substitute, egg, salt, peanut butter, vanilla and melted butter until thoroughly combined.
  3. Scoop the dough into 14 balls using an ice cream scoop and place on the prepared baking sheets. Flatten the cookies by crossing 2 forks on top and pressing down slightly.
  4. Bake the cookies for 10–12 minutes, turning the baking sheet halfway. Remove the cookies from the oven and transfer to a wire rack to cool.
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