Keto Recipes

Ingredients:

1 can of Sardine/Tuna (oil or water.) Do not drain

1 Avocado

1 Tablespoon of Olive oil (if using sardines/tuna in water)

Chopped red onions to taste (Half med)

Chopped Cilantro to taste

Chopped Parsley to taste

1 Tablespoon of Mayo or Sour cream

Pink Salt and fresh ground pepper

1 or 2 Tablespoons of Apple Cider Vinegar

Recipe:

Mix everything in a bowl making sure sardines/tuna are well mixed to your taste preferences.

Add 2 to 5 cups of mixed greens into a bowl.

Using kitchen shears, chop the salad as thin as you like. Top mixed chopped greens with dressing

Chill for 10 min or eat immediately. Enjoy!

Ingredients:

1 tps. Glycine

1 serving (6oz, 170g) Cabot greek yogurt whole milk plain

60 grams fresh red raspberries

1 tps. ground cinnamon

1 Tbsp. coco powder dry unsweetened

2 servings (4oz) heavy whipping cream

4 grams cacao by Viva Naturals

Recipe:

Mix all the ingredients except the berries until smooth and creamy.

Whip briskly with a fork so heavy whipped cream thickens.

Add berries and softly fold them into the cream mixture.

Create an indentation in the middle of the thick mix with a spoon. Spread the mix to the sides of the bowl making the sides higher than the center. This will help the mixture to evenly freeze. Put into the freezer uncovered for about 20 min. for ice-cream consistency.

Sometimes I use this as a whole meal Enjoy!

You can use Blackberries or Strawberries. I sometimes add Ashwagandha for its stress relief properties…Enjoy!

Ingredients:

1.5 lbs of smoked bacon

1 Lg bag collard greens

1 Lg bag kale

1 Lg chopped white onion

3 minced garlic cloves

Salt and pepper (I add curry sometimes too)

2 cups of JJ’s Beef Bone Broth (or any broth)

4-6 tablespoons of Apple Cider Vinegar

Recipe:

Mix all ingredients.

Cook bacon at med heat in the largest pot you have until crispy.

Leave grease and bacon in the pot.

Add onions and garlic and sauté for about 2 min.

Add 2 cups of broth.

Add collards and kale to the top and cover for about 2 min.

Mix everything and add more collards and kale.

Repeat until both bags are in the pot.

Add salt and pepper to taste.

Cook covered in low simmer for 3 to 4 hrs.

Ingredients:

3 Packs of beef neck bones (the meatier the better)

2 Packs of beef marrow bones (pick the ones with the most tissue on them)

1 Pack of pig foot (usually is one foot split in half)

1 Lg chopped white onion

1 Lg celery bunch

1 lb of carrots

4 Tbsp of Apple Cider Vinegar (ACV) I recommend Bragg’s brand with the “mother”

Salt and pepper to taste

Recipe:

Mix all ingredients.

Rinse all the bones and spread them on cooking sheet or pan. They will produce fat drippings so make sure is deep enough.

Cook them in the oven at 400 deg for 40 min or until bones are browned.

Put all the bones in the largest pot you have. Add the rest of the ingredients.

Make sure this pot has a very tight lid. If it is a good seal, you won’t have to add more water during the cooking process. Otherwise, check the water levels often.

Cover with water to about 1 inch above all the ingredients.

Let it rest for 30 min so the ACV starts the softening of the tissues and bones

Cook for at least 24 hrs at a very low simmer at no more than 200 deg. There should be very little bubbling.

Do not let the water boil, ever. It could ruin the collagen!

After 24 hrs drain all the liquid into a large container with a lid.

Put all the solid ingredients back in the pot and repeat. You can get another batch out of them. Just add salt and pepper again.

Once the broth cools down, put the lid on and refrigerate.

The next day, all the fat will have congealed on top. Remove it and use it to cook and/or to add it back into your broth for extra flavor.

Enjoy 1 or 2 cups a day or use it as base for soup, sauces and other dishes.

Let me know how you like it!

Recipe:

Cut Bacon transversely about 1/4 in Use the thickest cut bacon you can find.

Dump it all in a deep pot to avoid splashing.

Cook med to med-high temp until all fat is rendered and pieces are crunchy.

Stir every 6 to 8 minutes.

Drain in a metal or heat resistant container.

Keep fat for cooking.

I mix it with everything including chocolate…Enjoy!

Ingredients:

1 Head of cauliflower

1 Head of Broccoli

2 Tbsp of real butter

1 Tbsp of sour cream

Chopped parsley

Pink Salt and freshly ground pepper

Recipe:

Steam cauliflower and broccoli until it is tender but not mushy when pressed by a fork..

Mix all ingredients by hand or hand mixer until desired consistency.

Serve with your favorite protein.