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KETO BREAD ROLLS

Ingredients

• 1¼ cups super fine almond flour

• 5 tablespoons psyllium husks

• 1 tablespoon nutritional yeast

• 1 teaspoon active instant yeast

• 1 teaspoon sea salt

• 2 teaspoons cider vinegar

• 1 cup very hot water

• 3 egg whites Instructions

 

1. Preheat the oven to 350°F (175°C). Mix the dry ingredients minus the rapid rise yeast in a large bowl.

 

2. Bring the water to a boil and add it and start the mixing process until liquid is incorporated. Add egg whites and vinegar, and rapid rise yeast and continue to mix well about two minutes. Allow the dry ingredients to absorb the liquid.

 

3. Moisten hands and form dough into 6 buns, rolls, or shape of choice.

 

4. Bake on middle rack in oven for 50–60 minutes, depending on the size of your bread. They're done when you hear a hollow sound when tapping the bottom of the bun.

 

5. Serve with all your favorite toppings and fillings. Delicious, nutritious, and flavorful!

PALEO TORTILLAS

Ingredients

  • 1 cup blanched almond flour not meal

  • 3/4 cup water

  • 1/2 cup arrowroot flour

  • 1 tsp. real salt

  •  butter or palm shortening to grease skillet

Instructions

  1. Blend all of the ingredients in a blender, making sure to scrape the sides if need be so that the batter is smooth and not clumpy. 

  2. Heat skillet on med-low heat.

  3. Put a dollop of butter or palm shortening in the skillet to prevent sticking. This is important. Do this before cooking each tortilla.

  4. Scoop about 1/4 cup of the batter onto the skillet and smooth it out quickly with a rubber spatula. It will begin cooking and thickening right away, but the batter is pretty forgiving and will let you continue to smooth it out for a bit.

  5. Let the batter cook on the first side for 2-3 minutes before flipping, then cook on the second side for another 2-3 minutes.

  6. Repeat steps with remaining batter.

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    Fill with chicken & avocados for a taco, peanut butter & jelly, or any          combination you can think of!

KETO TACO CUPS

Ingredients

  • 2 cups shredded raw cheese (your choice)

  • 1/2lb ground beef, seasoned to your preference

  • chopped lettuce 

Instructions

  1. Preheat oven to 375

  2. Place cheese on parchment lined baking sheet with few inches in between slices

  3. Bake for about 5 minutes or until bubbly and just starting to brown at edges

  4. Remove baking sheet and let cool a couple minutes

  5. Carefully pick up slices and place in muffin tin to form a cup shape, let cool additional 10 minutes. (You can also flash-freeze these in the freezer if you don't have time to wait).

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Top with your favorite toppings - I make homemade Pica de Gallo!

JUICING

Ingredients

  • Full blender of dark leafy greens (spinach, kale, chard, lettuce)

  • 1/4-1/2 cup dairy-free kefir

  • 1/4 cup frozen berries of choice

  • 1 cooked beet OR 1 banana

  • 1 tablespoon moringa powder (vitamins & minerals)

  • 1 tablespoon spirulina powder (detox, iodine & more)

  • 1 scoop inulin powder (prebiotic)

  • Milk Thistle powder  {follow dosing instructions} (liver cleansing)

  • Fill with water

Instructions

  1. Blend thoroughly and drink 1-2 times daily

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