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Arrowroot is a great alternative flour for the paleo diet and in moderation it is used in ketogenic cooking as well. It is tasteless and a great ingredient for thickening sauces by first mixing it into cold water and then slowly adding it in last. You can make a non-keto recipe ketogenic by replacing the cornstarch with a tiny amount of you arrowroot instead . You can also use it in recipes such as soups, smoothies, and sauces to get the thick consistency you desire. Arrowroot is a tuber vegetable that’s high in starch so it is 80% carbohydrates so it is actually considered mostly for paleo diets, however, but because such minimal are needed to thicken sauces, only a tiny amount of arrowroot powder won't add a significant amount of your macros count as long as you keep your serving size relatively small, Just be careful because too much arrowroot can take you out of ketosis.. Arrowroot is gluten free , grain free and can also be used in place of egg whites for thickening vegan desserts Their Health Benefits of Arrowroot Arrowroot is highly nutritious! It is rich in potassium, iron and B vitamins, which is great for metabolism, circulation and heart health. Studies have even shown that arrowroot can boost the immune system . Arrowroot is regarded as safe for both internal and external purposes. It improves and heals the skin as it's rich in vitamins, antioxidants and protein. It can be used topically to treat blemishes, acne scars, rashes and dark spots by making it into a face mask. Use an arrowroot face mask to exfoliate dead skin cells to rejuvenate healthy glowing skin and lock in moisture. Xanthan Gum Another way to thicken sauces for keto recipes is using Xanthan gum. It is perfect for those looking to cook or bake without gluten. Xanthan gum is an excellent gluten-free binder and is commonly used in gluten-free bread and dough. It is great for #KETOBAKING and it's Non-GMO and zero carb, Xanthan Gum is perfect for your healthy lifestyle. Add some volume to your baked goods, thicken up those protein shakes or smoothies. The possibilities are almost endless. Xantham gum is ideal for thickening your sauces, gravies, soups, or salad dressings.

Gluten-Free Keto Vegetarian INGREDIENTS 1 1/2 cup almond flour 2 Tbsp BBF Organic Coconut Flour 1/2 cup BBF Virgin Organic Coconut Oil 3 eggs 1/3 cup BBF Monk Fruit Sweetener 1/2 cup almond milk 3 oz cream cheese - softened 1 1/2 tsp baking powder zest of 1 lemon 1 cup blueberries DIRECTIONS 1. Preheat oven to 350 degrees 2. Cream together coconut oil and cream cheese. Add the eggs and sweetener, beat until combined. 3. Add almond flour, coconut flour, baking powder. 4. Fold in the lemon zest and blueberries. 5. Scoop the batter into a lined or greased muffin tin. 6. Bake Muffins for 15-20 mins or until slightly golden on edges and firm in the middle. 7. Remove and enjoy!

By Anthony's Goods Ingredients 1 cup Anthony’s Almond Flour Juice of one lemon 2 T MCT Oil Powder 1/3 cup honey 1/3 cup Anthony’s Coconut Flour ½ tsp lemon extract Dash of salt 3 Tbsp. Anthony’s Marine Collagen Powder Anthony’s Shredded Coconut for rolling Directions Add all of the ingredients to a food processor and process until a dough ball forms. Roll the dough into balls and place on a plate. Next, roll the balls into the shredded coconut to coat the outside. Place the balls back on a plate and place in the refrigerator for an hour to chill. Store leftovers in an airtight container in the refrigerator. Prep Time: 20 minutes Total Time: 1 hour 20 minutes Yields: 12-18 balls MCT Oil or Medium Chain Triglyceride Oil, is an odorless, flavorless oil made from pure coconut oil. MCT can help enhance energy levels, protect heart health, Collagen is a naturally occurring protein that is abundant in our bodies and is essential for connective tissue, bones, tendons, ligaments, cartilage, blood cells, skin tissue, hair, and nails.

Dairy Free Gluten-Free Keto Paleo Vegetarian Recipe By Better Body Foods INGREDIENTS 1 Tbsp BBF Virgin Organic Coconut OIl 2 Tbsp zucchini, finely chopped 1 Tbsp onion, minced 2 cherry tomatoes, quartered 1-2 eggs 1 Tbsp milk, cream, or plain almond milk sea salt black pepper DIRECTIONS 1. In a small pan, melt the coconut oil. Add the zucchini and onions and sauté until tender. 2. Next, add the cherry tomatoes, stir and sauté for 2 minutes. 3. While the vegetables are sautéing, beat the eggs with milk in a small bowl. Add salt and pepper to taste. 4. Pour eggs into the pan and scramble lightly. Makes 1 serving

Gluten-Free Keto Vegetarian INGREDIENTS 2 large eggplants 2 eggs 1/2 cup BBF Organic Coconut Flour 1 cup parmesan cheese 1 Tbsp dried basil 1 tsp dried oregano 1 Tbsp garlic powder 2 Tbsp BBF Coconut MCT Oil 2 cups whole milk ricotta 1 egg 1 cup spinach, chopped 1/4 cup fresh basil, chopped 1/2 cup Italian cheese, shredded 3 cups marinara sauce (no sugar added) DIRECTIONS 1. Preheat oven to 400°F. 2. Slice eggplant lengthwise (about ½ an inch thick). Salt pieces and allow to sit in colander for about 30 minutes. Pat dry. 3. In large shallow bowl, combine coconut flour, parmesan cheese, basil, oregano and garlic powder and spice mix. In a second shallow bowl, whisk eggs. 4. Oil two baking sheets with MCT oil. 5. Dip eggplant slices in egg, then in coconut flour mixture. Lay in a single layer on oiled baking sheets. 6. Bake in oven for 20 minutes, until golden brown. 7. Mix together ricotta cheese, egg and spinach. 8. Spread 1/3 the marinara sauce on bottom of a 9x13-inch casserole dish. Layer half the eggplant, top with 1/2 the ricotta cheese, 1/2 the basil and 1/3 the marinara. Repeat. Sprinkle shredded cheese on top. 9. Bake for 30-35 minutes or until cheese has browned and edges are crispy.

Gluten-Free Keto Vegetarian Recipe By Better Body Foods INGREDIENTS 5 large eggs - separated 4 Tbsp BBF Monk Fruit Sweetener 2-4 Tbsp BBF Organic Coconut Flour 1 1/2 tsp baking powder 1 tsp vanilla 1 tsp almond extract 3 Tbsp milk of choice 1/2 cup melted butter dash of cinnamon DIRECTIONS 1. Add egg whites to a electric mixer and whisk till they form stiff peaks. 2. In a large bowl combine all other ingredients, mixing to ensure a smooth consistency. 3. Gently fold spoonfuls of the whipped egg whites to the mixture. Trying to keep as much air in the mixture as possible. 4. Ladle the mixture into your hot waffle maker. Cook until golden brown. 5. Enjoy topped with your favorite toppings.

How to use Xanthan gum to make Beef & Broccoli Recipe By USA Flava Ingredients: 1 lb flank steak sliced into strips 2 tablespoons vegetable oil 2 cups broccoli florets 2 teaspoons minced ginger 1 teaspoon minced garlic 4 tablespoons oyster sauce 4 tablespoons water 1 teaspoon sugar 1 teaspoon sesame oil 1 teaspoon soy sauce ½ tsp USA Flava Xanthan Gum Salt and pepper to taste Directions: 1. Saute the broccoli in a pan or wok with oil for around 4 minutes. 2. Add in the garlic and ginger but don’t let it brown then transfer to a plate. 3. Season the steak with salt and pepper and cook both sides in a pan til browned then add back in the broccoli. 4. In a bowl, whisk together the oyster sauce, water, sugar, sesame oil and soy sauce add in the steak and broccoli and cook for 2 minutes. 5. Sprinkle your Xanthan gum and cook till desired consistency. 6. Serve on plates with steaming hot rice.

Looking for a refreshing beverage that is low carb? Now that summer is nearing and peach season is coming which means we will be enjoying our NuStevia Peach Iced Tea now and all summer long! Ingredients: 8 cups water 5 peaches, thinly sliced NuStevia Simple Syrup, to taste 8 tea bags of favorite black tea + water to brew Instructions: Bring 4 cups water and thinly sliced peaches to boil in a saucepan. Add NuStevia Simple Syrup (we used 1 tbsp). Simmer for 5 minutes to allow peaches to become mushy. Once peaches are soft, use wooden spoon to crush peaches into a pulp. On the side, brew your tea. Allow tea bags to seep for about 3 minutes. In a large pitcher, pour in brewed tea and peach mixture (strain before pouring in). Add 4 cups of water (more if you like your iced tea to be on the weak side). Refrigerate until ready to serve.

Create The right fats are vital for optimal health.  Healthy fats can be healing to the body but unhealthy fats can be extremely toxic. Nutritious fats provide the body anti inflammatory properties, energy and are key building blocks for various tissues. Bad fats can be highly inflammatory and are damaging which can lead to a series of health problems. Learning to distinguish which fats to choose and which unhealthy fats to avoid may be one of the most important dietary strategies you implement into your life. Beneficial Fats vs Toxic Fats There are numerous sources of healing fats but the toxic fats that are damaging to your health. Healthy fats can be found in many sources such as avocado oil, nuts and nut butters, coconut, coconut milk, and coconut oil, and olives and olive oil. Good Animal fats are found in grass-fed butter, ghee, and dairy, grass-fed meats, organic, pastured chicken and egg yolks. ​ Coconut Oil You should incorporate more Coconut oil into your diet. It is an amazing healing fat and has numerous health benefits. * Aids in digestion * Strengthens the immune system * Prevents and fights candida * Fights infections * Balances blood sugar levels * Nourishes the skin and hair * Improves bone health Grass Fed Butter * Contains CLS * Strengthens the immune system * Reduces Inflammation * Great Source of Vitamin D & K2 * Rich in Vitamin A which is good for the adrenals & thyroid * Nourishes the skin and hair * Improves bone health Be original, show off your recipes and tell your story.

Xanthan gum is 100% keto and is ideal for thickening your sauces, gravies, soups, or salad dressings. Xanthan Gum is perfect for a healthy ketogenic lifestyle. Xanthan gum is an excellent gluten-free binder and is commonly used in gluten-free bread and dough. It is great for keto baking because it holds ingredients together unlike many gluten free breads that end up like a pile of crumbs. It is the keto bakers best secret asset. With this zero carb baking miracle you can add some volume to your baked goods, You only need a tiny amount because a little bit goes a long way. Be sure yours is gluten-free and non GMO like ".It's Just" Xanthan Some Xanthan Gums are made from corn and wheat so make sure you buy the non-gluten versions. Some surprising health benefits of xanthan gum include: Balances blood sugar levels Improves cholesterol levels Aids in Weight loss. Cancer-fighting properties Helps with constipation Xanthan gum is also used to thicken up those protein shakes or smoothies. The possibilities are almost endless. #ketobakinginfo #xanthangumforketo

INGREDIENTS 1 fryer chicken, cut into pieces 2 Cups low fat buttermilk 3 Tbsp smoked paprika 3 Tbsp salt 1 Tbsp garlic powder 1 Cup BBF Naturally Refined Organic Coconut Oil, for frying 2 tsp cayenne pepper 1 Cup Almond flour DIRECTIONS 1. Place chicken in a large bowl and cover with buttermilk. Cover and refrigerate for 12-24 hours. 2. Over low heat, melt enough coconut oil in a large high-sided skillet. Oil should come 1/3 inch up the sides of the pan. When the oil liquefies, raise heat and heat the oil to 325°F, being careful not to let oil go over 325°F. 3. Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper and flour. Dredge chicken in flour mixture and shake off excess. 4. Place chicken skin-side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come halfway up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side and the internal temperature reaches 180 degrees. (Be careful to monitor oil temperature every few minutes.) 5. Drain chicken on a wire rack over a sheet pan.

Gluten-Free Keto Vegetarian INGREDIENTS 1/2 Cup BBF Organic Coconut Flour 1 egg 2 Tbsp BBF Virgin Organic Coconut Oil 1 1/2 Cups shredded cheddar cheese Pinch salt DIRECTIONS 1. Pre-heat oven to 400°F. Line a cookie sheet with parchment paper. 2. Using a high power blender or food processor, blend all ingredients together until they are well combined. 3. Spread cracker batter onto cookie sheet. Place another piece of parchment paper on top of mixture and use a rolling pin to thinly spread batter. Gently pull off the parchment paper. 4. Bake crackers for 10 minutes. Take the crackers out of the oven and score them with a knife or pizza cutter. Return to oven and continue to bake until they are lightly brown and crisp, 5-10 minutes.