coconut flour wraps

Ingredients

• 1/2 cup coconut flour
• 2 Tbsp. psyllium seed husks
• 1 Tbsp. olive oil
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1 cup warm water

peanut butter treats

 2/3 c all natural peanut butter                                                                                                                   2T coconut oil                                                                                                                                           1T vanilla extract                                                                                                                                       1c coconut (unsweetened)                                                                                                                         1/4 c chia seeds                                                                                                                                            few drops of stevia if desired for sweetness                                                                                                       

parm stuffed peppers

• 3 c. shredded mozzarella
• 1/2 c. freshly grated Parmesan, plus more for serving
• 3 cloves garlic, minced
• 1 1/2 c. marinara
• 1 tbsp. freshly chopped parsley, plus more for garnish
• pinch of crushed red pepper flakes
• kosher salt
• Freshly ground black pepper
• 12 oz. fresh or frozen breaded chicken, cooked according to package instructions
• 4 bell peppers, halved (seeds removed)
• 1/2 c. low-sodium chicken broth

DIRECTIONS

1. Preheat oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in cooked breaded chicken.
2. Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.
3. Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
4. Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.
5. Garnish with parsley and more Parmesan and serve.

creamy cheesey bacon brussel sprouts

2 tablespoons butter - 3/4th cup heavy whipping cream -3 oz cream cheese - 1/2 cup cheddar- 1/2 tablespoon green chives - 1/2 tablespoon dried onion - 1/2 teaspoon black pepper- 1 lb brussel sprouts. 1 or two tablespoons of chopped bacon

dip

• 5 green onions,chopped
• 8 oz cheddar cheese,shredded
• 1½ cups mayonnaise
• ½ cup real bacon bits
• 
  

low carb biscuits

1½ Cups Almond Flour
¼ Teaspoons Salt
1 Tablespoon Baking Powder
2 Eggs
⅓ Cups Sour Cream
3 Tablespoons Butter (melted)
⅓ Cups Shredded Cheese (optional)
½ Teaspoons Garlic Powder

low carb brownies

Ingredients
1/4 cup (26 g) coconut flour
3/4 cup (60 g) unsweetened cocoa powder
1/2 teaspoon salt
4 large eggs
3/4 cup (159 g) sf maple syrup

1 teaspoons vanilla extract
1/3 cup butter (75g), ghee or coconut oil, melted OR unrefined oil (such as avocado or olive oil)

Preheat your oven to 375°F (180°C).

Line the bottom of an 8 inch (20cm) square baking pan with parchment/baking paper.
  combine the flour, cocoa, salt together. Add the eggs,sf maple syrup, and vanilla  and mix well . Add the butter or oil in and mix until well blended.

Let the batter sit for 5 minutes and blend  once more. Bake for 22 minutes or until a toothpick inserted in the middle of the brownies comes out clean.

Cool fully before slicing. They will be very moist when first out of the oven, but upon cooling they firm up. Store sealed for a few days at room temperature, or in the refrigerator for a few weeks.