Grind all the Chia seeds in a spice grinder, then together with the other dry ingredients, add them into a bowl Preheat your oven to 375F To the bowl, add olive oil and mix with the dry ingredients, to give a wet sand consistency Add water and stir to mix properly (this may take while since we want to form a solid dough) Add the solid cheddar and mix the dough well using your hands Set the resulting dough on a silpat and let it sit for a few minutes Roll the dough to the size of the silpat, ensuring it is thin enough Bake for 30-35 minutes, remove from the oven and cut into individual crackers Return to the oven and grill for 5-7 minutes or until crisped crackers appear on top Allow it to cool then serve.
Chop the herbs, peel, and mash the garlic and mix with the extra virgin olive oil, balsamic vinegar and fresh lime juice. In a bowl add everything together and season with salt and pepper and set aside. Slice the Halloumi cheese into about ½ inch / 1 cm slices and cook on both sides on a skillet greased with ghee or butter. You can use a regular or grill skillet like I did. Cook for 2-3 minutes on each side. Do not turn before the side gets brown and crispy. Place on a serving plate and top with the strawberry & cucumber salsa.
Slice Spaghetti Squash and set face down on a large glass dish. Fill with water until the flesh of the squash is covered. Bake for 45 minutes or until the skin can pierces easily. Brown meat. In a large saucepan combine on med heat the browned meat and marinara sauce and set aside when warmed through. Scrape the flesh of the cooked squash to resemble strands of spaghetti. Begin layering the lasagna in a large greased pan by alternating layers of Spaghetti Squash, meat sauce, mozzarella, and ricotta and repeat until ingredients is completely and finished. Bake for an additional 35 minutes or until golden brown.
2 tablespoons extra virgin olive oil
Cut the ends off and peel the summer squash Use a vegetable peeler to peel long, full strips from the beginning to end of each squash. In a bowl, add the squash strips a few shakes of lemon pepper seasoning. Add olive oil to a pan and put it on medium-high heat for a few minutes While the cast iron pan is heating, chop garlic, parsley and almonds on the same cutting board and throw them in a bowl. Toss the squash into the cast iron skillet for about two minutes until they are al dente. Turn off the heat and toss in the garlic, parsley, almond and salt. Toss in the pan. Squeeze the half lemon over the Keto pasta dish, careful not to drop in any seedlings. Taste and salt as necessary Enjoy!
Keto Sweet & Sour Chicken INGREDIENTS
Wash your chicken breasts in water and then chop into cubes. Season with salt and pepper to taste. Dip chicken into the egg to coat then the coconut flour to cover. In a large skillet, heat 1/4 cup and cook your chicken until browned but not cooked through. Put the chicken in a 9×13 greased baking dish. Stir all of your sweet and sour sauce ingredients in a bowl and then pour evenly over the chicken Bake for 30-45 minutes turning the chicken midway through to make sure both sides get the sauce.