Recipes Cookbook - THE BEST KETO PANCAKES

THE BEST KETO PANCAKES |#Ketosweets #Ketofoods #Ketogenicdiet #Ketodietforbeginnerslosingweight #Ketoorangechicken #Ketocookierecipes #Ketoblueberryrecipes #Ketosnacks #Ketobreakfastrecipes #Ketodietforbeginners #Blueberrycreamcheesemuffins #Ketogenicdiet

Ingredients

• 2 cups Almond Flour
• 1/2 tsp, baking powder
• 1/4 cup Lakanto sweetener (use code eatbefitexplore for 20% off)
• 1/2 tsp Sea Salt
• 1 cup, Almond Milk
• 4 Eggs
• 1 tsp Vanilla extract
• 2 tbsp Coconut Oil

Instructions

1. In a large bowl, combine the almond flour, baking powder, Lakanto sweetener, and salt.
2. In a separate bowl, combine the almond milk, melted butter or oil, eggs, and extract.
3. Stir the egg mixture into the almond flour mixture.
4. Place coconut oil or spray a skillet with coconut oil spray and heat to medium-high heat.
5. Pour 1/3 of the batter onto the hot skillet.
6. Cook the pancakes until bottom is golden brown and carefully flip the pancake.
7. Cook the pancakes on the other side until golden on each side.
8. Repeat with remaining batter.

Recipe has been adapted from >>>>>  here

Rated 4.8/5 based on 291 customer reviews

Recipes Cookbook - Sautéed Carrots And Zucchini Recipe

Sautéed Carrots And Zucchini Recipe | #Sauceforchicken #Redpepperrecipes #Chickenbreast #Bakedchickenrecipes #Cheesypestochickenbake #Cookingrecipes #Healthydinnerrecipes #Plantbasedrecipes #Healthyeating #Roastedveggies #Veggiesidedishes #Roastedzucchini

Ingredients

• 2 zucchinis, sliced
• 3 to 4 carrots, thinly sliced
• 1 tsp. dried thyme
• 1 tsp. dried parsley
• 1 tsp. garlic powder
• 1/2 tsp. dried oregano
• 1/4 cup olive oil
• 2 tbsp. ghee or olive oil
• Sea salt and ground black pepper

Instructions

1. In a big bowl add the sliced zucchinis and carrots.
2. Pour the olive oil over the sliced vegetables, sprinkle with all the herbs and spices.
3. Season to taste with salt and pepper, then toss until everything is well coated.
4. Preheat skillet over medium heat, and melt the ghee.
5. Saute the vegetables while tossing until tender, about 8 to 10 minutes.

recipe adapted >>>>>  here

Recipes Cookbook - STRAWBERRY BASIL MARGARITA SUMMER COCKTAIL

STRAWBERRY BASIL MARGARITA SUMMER COCKTAIL |#Tequiladrinks #Tequilacocktails #Bourboncherriesrecipe #Easycocktailrecipes #Cocktailrecipeseasy #Simplecocktailrecipes #Spicymargaritarecipe #Jalapenomargaritarecipe #Watermelonbasildrink #Summermargaritarecipes #Basilcocktailrecipes #Watermelonbasilcocktail

Ingredients

• 1/2 pint fresh strawberries
• 1/2 c. blanco tequila
• 1.5 oz. Cointreau
• 1 lime juiced (about an ounce)
• 1 tbsp honey raw if you have it
• 2-3 basil sprigs
• ice
• kosher salt

Instructions

1. On the Rocks :
2. Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt to rim the edges. Fill each glass with crushed ice or several ice cubs.
3. Place the strawberries, tequila, cointreau, lime juice and honey into a blender. Blend thoroughly on high until the strawberries are pulverized. Finely chop the basil and place into the bottom of a decanter or cocktail shaker. Muddle the basil to release the flavors and oils. Pour the blended margarita ingredients into the decanter along with the muddle basil and stir vigorously to incorporate. Pour into salted, iced glasses and serve immediately.
4. Frozen :
5. Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt.
6. Place the strawberries, basil, tequila, cointreau, lime juice, honey and a few handfuls of ice (6-8 cubses) into a blender. Blend thoroughly on high until the strawberries, basil, and ice are pulverized. Pour into the salted glasses and serve immediately.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Garlic Butter Steak Bites with Lemon Zucchini Noodles

Garlic Butter Steak Bites with Lemon Zucchini Noodles | #Basalmicchicken #Phillycheesesteakzucchiniboats #Cookingrecipes #Healthyrecipes #Garlicbuttersteak #Zucchinirecipes #Lowcarbmeals #Ketocheeseburgercasserole #Dinnerideas #Ketocasserolerecipes #Sheetpandinners #Lowcarbdinner

Ingredients

• 1 1/4 lbs (450g) sirloin steak cut into small cubes
• 4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles)
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 2 teaspoons minced garlic
• 1/4 cup (60ml) beef or vegetable broth
• 1 tablespoon minced parsley
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon red chili pepper flakes, optional
• Juice of 1/2 lemon
Marinade:
• 1/4 cup low-sodium soy sauce (or coconut amino for paleo and gluten-free)
• 1 tablespoon olive oil
• 1 tablespoon hot sauce (we used Sriracha)
• Fresh cracked black pepper, to taste
• Juice of 1/2 lemon

Instructions

1. In a mixing bowl, combine the ingredients for the marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.
2. Heat the olive oil in a large skillet over high heat. Drain steak from the marinade. Keep the remaining marinade for later.
3. Place the steak in the skillet in a single layer. Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook for 3-4 minutes, stirring occasionally until steak cubes are golden brown. Repeat with remaining meat if needed.
4. Add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove to a shallow plate and set aside.
5. In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.
6. Add the spiralized zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately. Enjoy!

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin | #Cheesy #Root #Vegetable #Gratin #Vegetariandishes #Wholefoodrecipes #Veganeating #Vegandinners #Healthyrecipes #Vegandishes #Healthyrecipes #Veggierecipes #Vegetarianrecipes #Vegetariandishes #Veggiedishes #Cookingrecipes

Ingredients

• 1-2 long sweet potatoes (about 2 inches thick), peeled
• 4 large parsnips, ends trimmed and peeled
• 5 medium beets, peeled
• 2 1/2 cups heavy cream, divided (whole milk is fine, but mixture wont thicken as much or be as creamy)
• 4 ounces grated Parmesan, divided
• 1 tablespoon fresh minced thyme, divided, plus more for garnish
• 1 garlic clove, minced
• 2 ounces shredded gruyere
• salt and pepper to taste

Instructions

1. Preheat oven to 400˚F.

2. Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.

3. Pour 2/3 cup cream over each bowl of vegetables and top each with 1/2 ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.

4. Pour remaining cream into the bottom of a 2 quart (oval) baking dish and sprinkle with 1/2 ounce of Parmesan and minced garlic.

5. Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish.

6. Follow the sweet potato with a row of parsnips, followed by a row of beets.

7. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.

8. Season top of gratin with salt, pepper and sprinkle of remaining ounce of Parmesan.

9. Cover with foil and bake for 25 to 30 minutes or until vegetables are soft.

10. Remove from oven, uncover gratin and top with shredded gruyere.

11. Set oven to broil and broil gratin for 3 to 5 minutes or until browned and bubbling on top.

12. Finish with a sprinkle of fresh thyme leaves. Serve.

recipe adapted >>>>>  here