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Recipe From So Nourished Updated May 22, 2020 by Amanda Bochain Curry is a traditional combination of spices that originated in India. While there are many full meals that are considered “curry”, the name typically refers to the spice combination in the dish. A classic curry blend is made with turmeric, cumin, coriander, ground ginger and dried chilies. This blend of spices is what makes curry, curry! Ingredients 1 1/2 tbsp coconut oil 1/4 tsp crushed red pepper flakes 2 tbsp chopped garlic 1/2 cup chopped white onion 1 tsp curry powder 1/4 tsp salt 1 pound baby spinach 1/4 cup cream cheese 1/4 cup heavy cream Instructions Add the coconut oil to a large saute pan along with the red pepper flakes and onion. Heat over medium, stirring constantly until the onions begin to soften, about 5 minutes. Add the garlic sliced and cook for one more minute. Add the curry powder and cook for another minute, stirring occasionally. Add the spinach to the pan and stir until wilted, about 1-2 minutes. Add the heavy cream and cream cheese and cook stirring constantly, until the cream cheese is melted and blended in.

Found on So Nourished Recipes Published May 26, 2020 by Amanda Bochain When you wake up in the morning while in ketosis, fat is the bodies fuel and after sleeping all night long, burning the fats that are already in your body, you are going to need a good boost of fat to wake you up! Smoothies are a fantastic way to get the nutrients you need Avocado is one of the best sources of healthy fats which is the main ingredient of this delicious drink. Avocado is very high in fats and is a food that so many love already. Ingredients 1 ripe avocado 1 cup crushed ice Instructions Place the avocado, coconut milk, almond milk, ginger, turmeric, So Nourished GOLD and lemon juice in a blender and puree until smooth. Add the ice and blend again until the ice is blended in well. Pour into two glasses and serve. Avocado has a very mild taste, it goes well in a lot of dishes. Here are a few others you may want to try: Spicy Avocado Egg Cups Avocado Oil Chimichurri

When you wake up in the morning, you want to start your day right with this low carb, healthy, tasty and easy breakfast. Recipe found at So Nourished Published Aug 13, 2019 by Amanda Bochain Ingredients 1 Tbsp butter 1/2 small yellow onion sliced thin 1 1/2 cups fresh baby spinach 3 large eggs 2 Tbsp heavy cream salt and pepper 1 ounce goat cheese 1 green onion sliced thin Instructions: Melt the butter in a medium skillet over medium-high heat. Add the onion and sauté until browned then stir in the spinach and let wilt. Spoon the veggies into a bowl and reheat the skillet over medium-low heat. Whisk together the eggs, heavy cream, salt, and pepper then pour into the skillet. Cook until the edges begin to set then spoon the spinach mixture over half the omelet. Crumble with goat cheese then fold the omelet over the fillings. Cook until the egg is set then slide onto a plate and garnish with green onion to serve. Healthy Life Selections is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Recipe Found at So Nourished So what can you do when you want a welcoming bowl of oatmeal while on a keto diet? Make Noatmeal! Oats are not low carb and may completely throw you out of ketosis. Rather than use rolled oats, This noatmeal is based around hemp hearts, almond flour and flax seeds. These powerhouse ingredients combine to make a thick, soft bowl of cereal that is very similar in texture to oatmeal except these ingredients are even healthier than oats which makes this recipe even more desirable! Ingredients 3 tbsp raw hemp hearts 2 tbsp almond flour 2 tbsp ground flaxseed 1/4 cup chopped pecans 1 tsp So Nourished GOLD Instructions Add the hemp hearts, almond flour, ground flaxseeds and So Nourished Gold to a small saucepan. Add 1/2 cup water and stir. Heat over low heat, stirring constantly until thickened, about 3-5 minutes. Add the chopped nuts and serve warm. Enjoy!

These cinnamon, nutmeg scones are not only a delicious, keto-friendly breakfast treat, but they are also a natural air freshener- the smell of the scones baking in the oven will make your mouth water! How do we makes these awesome scones using only keto-approved ingredients? Keep reading to find out. Recipe found on So Nourished Ingredients 1 1/4 cup almond flour 1/4 cup So Nourished granular erythritol 1 tsp baking powder 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 1 egg 1/4 cup heavy cream 1/4 cup butter, melted 1 tsp vanilla extract Glaze 2 tbsp cream cheese 1/4 cup butter 2 tbsp So Nourished powdered erythritol Instructions Preheat your oven to 350 degrees F and line the bottom of an 8” cake pan with a piece of parchment. Spray the sides of the pan with baking spray. Combine the almond flour, erythritol, baking powder, cinnamon, nutmeg and salt in a large bowl. Whisk together. Add the egg, heavy cream, melted butter and vanilla into the dry ingredients and stir well until smooth. Scoop the dough into the prepared baking pan and cook in the oven for 25 minutes or until golden brown on the top. Remove from the oven and let cool in the pan for 10 minutes then flip the scone out of the pan and continue to cool on a rack. Make the glaze by adding all the ingredients to a bowl and microwaving for 30 seconds. Stir and microwave for another 30 seconds if needed to fully combine the butter and cream cheese and dissolve the erythritol. Place the scone on a plate and drizzle the glaze over the top. Slice into eight pieces and serve.

Recipe Found at So Nourished Recipes By Amanda Bochain Eggs and avocados are a necessity on the keto diet cuisine. This recipe is a great new way to enjoy avocados and eggs! When your breakfast needs a little more excitement and variety, give this recipe a try! Avocado and Eggs with a Twist The first part of this recipe that is exciting and fun is that the avocado skin acts as a bowl, holding the eggs and avocado inside. It is like eating from a little avocado boat! So how do you get to that boat? It is actually quite easy. Once the avocado is cut in half and the pit is removed, you will scoop out just a little bit of the avocado flesh to make the opening in the avocado a little bit bigger. The avocado you scoop out can be eaten right away as you will not need it in the recipe. You can also mash it up with a little salt, pepper, and lemon juice and then use the mix as a simple guacamole to top these spicy eggs bowls. Don’t let even the tiniest bit of avocado go to waste! Once you have made your avocado bowls, you will fill them up with the egg mix. To give this meal a nice kick of spice, we have added jalapeno and red pepper flakes to the mix. Of course, you can simply skip both of these to make a more mild version. If you want it even stronger or more flavorful, sprinkle some fajita seasoning into the eggs before you beat them. Whisking the eggs before pouring them into the avocado shell is another thing that will set this recipe apart from other keto egg creations you have tried. Often times, eggs are left whole then fried or baked with the yolk intact. Whisking everything together gives the eggs a little extra fluff and a very different taste. It is amazing how much of a difference a quick whisk can make! If you are really a big fan of the soft yolk, simply crack the egg into the center of the avocado and then sprinkle all the seasonings over the top. You can also go a step further and separate the egg white from the yolk, whisk all the seasonings into the egg white and then sliced the whole yolk back into the egg white, keeping that soft, tasty yolk intact. Any way you choose will be delicious! The scrambled spicy eggs are baked inside the avocado shell and then topped with cheese and baked again. Once cooked, you will have a picture-worthy breakfast, covered in melted cheese and full of keto goodness. Grab a spoon or fork and scoop the eggs and avocado right out of the avocado bowl! What a perfect little meal in a perfect little vessel! Enjoy. Ingredients 2 large avocados 4 eggs, whisked 1/4 tsp salt 1/4 tsp ground black pepper 1/4 tsp red pepper flakes 2 tbsp minced jalapeno 1/4 cup shredded cheddar cheese 2 tbsp fresh chives chopped Instructions Preheat your oven to 400 degrees F. Cut both avocados in half and remove and discard the pits. Scoop out about another 2 Tbsp of the avocado flesh, making the hole in the center larger. You should be able to fit about 3 TBSP inside the hole. Place the avocado halves on a lined sheet tray with the hole side up. In a small bowl, whisk together the eggs, salt, black pepper, pepper flakes and jalapeno. Pour the egg mix into the center of each avocado, filling the avocado hole to the top. Carefully place the tray in the oven and bake for 7 minutes. Remove the tray from the oven, sprinkle the cheese across each avocado and return to the oven to cook for another 5 minutes to melt and brown the cheese. Cook slightly longer if you like your eggs more firm (up to 8 minutes) Sprinkle the cooked eggs with the chives and serve while warm MACROS PER SERVING: • 272 Calories • 26g of Fat • 11g of Protein • 3g of Net Carbs Amanda Bochain is a professionally trained chef with over 17 years of culinary experience. She has a bachelors degree in Baking and Pastry Arts Management and owned her own bakery for several years. She is a mom to two young girls who are her official recipe taste testers.

By Primal Recipes April 29, 2020 What Is Hollandaise Sauce? Hollandaise sauce uses egg yolks, melted butter, and lemon juice to create a velvety, thick emulsion to drizzle on poached eggs, asparagus, Eggs Benedict, and more. It's one of the five "mother sauces" in French cuisine—that's mostly a fancy epicurean way of saying that hollandaise sauce is a foundational basic in French cooking. Just because hollandaise sauce has a simple ingredients list doesn't mean it's easy to make. Emulsion sauces can "break" or separate, meaning the clarified butter can separate from the egg yolks, or excessive heat can make the egg yolks curdle and create little clumps of scrambled eggs in a sauce that's supposed to be smooth. Of course there are hacks to fixing these whoopsies, but this level of delicacy and precision can be a bit precious for a home cook. Ingredients 1 bunch asparagus* (about 12-14 medium spears) 1 tablespoon Primal Kitchen Avocado Oil 1/4 teaspoon salt 4 tablespoons Vegan Hollandaise Sauce (see recipe above) 1 teaspoon parsley, chopped 1/4 teaspoon freshly cracked black pepper Instructions Preheat oven to 375ºF. Wash and dry asparagus. Cut off the last 1/2 inch of each asparagus stalk. Place asparagus on a baking sheet. Drizzle with avocado oil and sprinkle with salt. Toss the asparagus with your hands to distribute the oil and salt. Place baking sheet in the oven and roast for 12 to 16 minutes, depending on the thickness of the stalks (skinny stalks need less time). Remove the asparagus from the oven, and plate. Drizzle roasted asparagus with the Vegan Hollandaise Sauce, parsley, and black pepper. *Use more than one bunch to double or triple the recipe (you might want to; it's that good). Asparagus is inexpensive when in season, spring-fresh asparagus adds tender, grassy flavor to any recipe. True the compound in asparagus makes urine ripe, but that's no reason to shy away from these pea-colored (white or violet) stalks. Their mild, fresh flavor makes them a crisp addition to raw salads; when steamed or poached, the grassy flavor becomes more assertive; roasting asparagus adds caramelized brown bits to the stalks, making them next-level delectable. Our keto vegan roasted asparagus, dressed simply with avocado oil and salt, makes a no-fuss side dish, or could be the bed for stacking keto-vegan protein and fat—try lupini beans or hemp seeds topped with our Shortcut Vegan Hollandaise Sauce (see recipe below). How Do I Make Vegan Hollandaise Sauce? To make a plant-based, vegan-friendly hollandaise sauce often includes mixing raw cashews, soaked (in water for at least an hour) and drained, with nutritional yeast, dijon mustard, water, and seasonings such as garlic powder and cayenne pepper. The ingredients for the vegan hollandaise sauce are blended in a high-speed blender or food processor, then heated gently on the stove to get it loosened up a bit and ready to serve. But, if you're allergic to cashews, or you simply don't have a stock of them on hand in your pantry, you can make a vegan hollandaise sauce that's nut free (OK, cashews aren't technically nuts—they're drupes that grow out of the end of the base end of the cashew apple). Our super easy vegan hollandaise sauce contains only two ingredients and arguably packs more flavor than the cashew cheese option. 2 Ingredient Easy Vegan Hollandaise Sauce Time: 1 minute Servings: 8 Ingredients 1 lemon 1 cup Primal Kitchen Vegan Mayo (any flavor; we used Rosemary Garlic Vegan Mayo) Instructions Cut lemon in half. Squeeze out the juice and separate the seeds from the juice. Depending on how large and juicy the lemons are, you may not need to use all of the juice from the lemon. Place vegan mayo in a small bowl. Whisk in lemon juice, one tablespoon at a time, until the vegan mayo is thinned enough to spoon or drizzle as a sauce. Nutrition info (per serving, or 2 tablespoons of the sauce): Calories: 181 Carbs: 0 grams Fat: 20 grams You might also like these other vegan recipes: Keto Vegan Rainbow Salad Whole30 Buffalo Sauce Cauliflower Wings Hummus with Avocado Oil Gluten-Free Chickpea Penne with Pesto, Broccoli, and Asparagus Grilled Portobello Mushrooms Golden Turmeric Tonic Savory Vegan Veggie Medley

Modified By Cloud Chef How to use Xanthan gum to make Gluten Free Vanilla Cake 240 grams gluten free flour 1 tsp USA FLAVA Xanthan gum 150 grams erythritol sugar 2 tsp baking powder 2 tsp baking soda 50 ml Avocado oil 300 ml Almond Milk 2 tsp lemon juice 2 tsp vanilla Frosting: 400 grams coconut cream 1 cup powdered xrythritol sugar 2 tsp vanilla

Recipe By Anela Tripkovic at Kiss My Keto These gooey and decadent cinnamon rolls are great for breakfast or dessert. This recipe uses almond flour and mozzarella cheese which makes them hearty with filling while keeping the carbs down. The Ceylon cinnamon added to the filling has a delicate aroma and slightly sweet taste that regular cinnamon can't provide. The cream cheese topping makes these cinnamon rolls protein-rich, and, thus, quite filling. Ingredients: 1 ½ cups blanched almond flour 1 ½ cups mozzarella 3oz. cream cheese ¾ tsp ceylon cinnamon 1 large egg, whisked ½ tsp liquid Stevia Filling: 3 tbsp melted butter 2 tbsp Ceylon cinnamon Topping: 4 tbsp cream cheese 2 tsp vanilla extract ¼ cup unsalted butter, room temperature 1 tbsp lemon juice ½ tsp liquid stevia Instructions: Preheat oven to 400 F. Line a baking sheet with parchment paper. Add mozzarella and cream cheese to a microwave-safe bowl. Microwave on high for 1 minute. Remove from microwave and stir. Microwave for another minute and remove from the microwave. Stir in the almond flour, cinnamon, egg, and stevia. Transfer the dough onto table covered with parchment paper. Cover the dough with another piece of parchment paper and roll with a rolling pin to ¼-inch thick. Remove the top paper and spread butter over the dough. Cover with Ceylon cinnamon and roll the dough, until you have a long cylinder. Cut the cylinder into 8 equal pieces and transfer onto the prepared baking sheet. Bake the rolls for 10-12 minutes or until golden brown. In the meantime, make the topping. Cream together the cream cheese, vanilla, butter, lemon juice, and Stevia. Once the rolls are done, place on a wire rack to cool down to room temperature. Top the rolls with cream cheese and serve. Products Featured in this recipe: Cinnamon is a spice that is made from the inner bark of trees scientifically known as Cinnamomum.It has been used as an ingredient throughout history, dating back as far as Ancient Egypt. It used to be rare and valuable and was regarded as a gift fit for kings. Cinnamon contains powerful antioxidants, such as polyphenols. In a comparison study of 26 spices, cinnamon outranked many "superfoods" like garlic and oregano. Cinnamon has also been know to be used as a natural food preservative.

Recipe By Anela Tripkovic at Kiss My Keto This keto zucchini bread is tastiest when served warm. Ingredients: 1 cup almond flour ½ cup coconut flour 2 tsp baking powder ½ tsp xanthan gum Salt, to taste 5 medium eggs ⅔ cup melted and cooled butter 1 cup cheddar cheese, grated 1 cup zucchinis, grated ½ cup chopped bacon Instructions: Preheat oven to 350 F and grease a 9-inch baking dish or loaf pan with some butter. In a mixing bowl, combine almond flour, coconut flour, baking powder, xanthan gum, and salt. Add in eggs and butter and stir to combine. Fold in the zucchinis, bacon, and cheddar cheese and stir to combine. Transfer mixture into a baking dish and bake for 45 minutes. Once done, transfer bread onto a wire rack and cool before serving. If you end up with leftovers, feel free to store it in the fridge for up to 3 days or the freezer for up to 3 months. It is best if you warm the zucchini bread before serving. Health & Nutrition Zucchini breads is a tasty way of incorporating veggies into your diet. Zucchinis are a good source of fiber, vitamin C, several B vitamins, potassium, and manganese. This zucchini bread has almost 7g of protein and 17g of fat in a serving of this zucchini bread.

Recipe By Anela Tripkovic at Kiss My Keto Ingredients 2 cups cooked and shredded chicken ½ cup Primal Kitchen Avocado mayonnaise 2 tbsp melted butter 2 tbsp olive oil 2 cups cauliflower rice 1 cup shredded Monterey Jack cheese 1 cup shredded Cheddar cheese 1 small onion, chopped 1 carrot, grated 1 ½ cups kale, stems removed, thinly sliced 1 cup mixed bell peppers, sliced 3 cloves garlic, minced ¼ cup Tango "Keto Friendly" hot sauce no sugar added Salt and pepper, to taste Thinly sliced radishes, avocado, or chili peppers Instructions: Preheat oven to 375 F. Combine the avocado mayonnaise, butter, and chicken in a casserole dish. Heat olive oil in a skillet over medium-high heat. Add the onion and bell peppers. Cook for 5 minutes. Add carrots and cook for 3 minutes. Add kale and garlic and cook for 2-3 more minutes. Transfer the veggies into the casserole dish and add Tango hot sauce, half of the cheeses, and the cauliflower. Stir to combine. Top the casserole with the remaining cheese and bake for 15-20 minutes or until the cheese is golden and bubbly. Serve at room temperature with desired toppings. Avocado Oil increases nutrition absorption, antioxidants that supports a healthy system and anti-aging and a great source of Vitamin E and beneficial omega-9 fatty acids. NATURAL INGREDIENTS and HEALTH BENEFITS

Dairy Free Gluten-Free Vegetarian By Better Body Foods INGREDIENTS 1/2 cup sliced almonds 1/2 cup uncooked BBF Quinoa - Rinsed 1/3 cup raw sunflower seeds 1/3 cup raw pumpkin seeds 1/2 cup Pbfit - premixed 1/3 cup honey 1 tsp vanilla 1/2 tsp cinnamon 1/2 tsp sea salt 1/4 cup BBF Superseed blend 1/2 cup toasted coconut chips 1/3 cup dark chocolate chunks DIRECTIONS 1. Preheat oven to 325. 2. Add almonds, quinoa, sunflower and pumpkin seeds to a large baking sheet and spread out evenly. 3. Place the pan in the oven, and toast for 8-10 mins. 4. Remove from oven and set aside to cool. 5. While quinoa, nuts and seeds are in the oven. combine the Pbfit, honey, vanilla, cinnamon and sea salt to a bowl. Whisk to combine. 6. Combine the quinoa seed mixture, and the pbfit mixture together in a large bowl. Stir well to incorporate. Fold in the superseed, coconut chips and chocolate pieces. 7. Line a loaf pan with parchment paper. Pour mixture in and spread out evenly, then press mixture down in the pan very firmly. 8. Place pan in the fridge or freezer for 30 mins or until firm. Remove from pan and cut into 8-10 bars. 9. Enjoy!