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Chai Coconut Ice Cream

12/17/2025

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Ingredients:

• 2 cans coconut milk
• 3/4 cup sugar
• 2 tablespoons loose leaf chai tea
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• Pinch of ground cloves
• Pinch of salt

Instructions:

Coconut milk, sugar, chai tea, vanilla extract, cinnamon, ginger, cloves, and salt should all be mixed together in a saucepan

Over medium-low heat, stir the mixture every now and then for about 5 minutes, or until the sugar is dissolved and it's hot all the way through

Take it off the heat and let it steep for 30 minutes so the flavors can mix

Using a fine-mesh sieve, strain the mixture into a bowl

Press down on the solids to get the most flavor out of them

Put it in the fridge with the lid on for at least 4 hours or overnight until it's cold

Put the chilled mixture into an ice cream maker and churn it for the amount of time the manufacturer says, which is usually between 20 and 25 minutes

Moving the churned ice cream to a container that can go in the freezer, cover it, and freeze for about 4 hours, or until it is firm

Serve and have fun!

Keto Paleo Flatbread

12/15/2025

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Ingredients:

• 1 cup coconut flour
• 1/4 cup psyllium husk powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup warm water
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, combine coconut flour, psyllium husk powder, baking powder, salt, garlic powder, and onion powder

Add warm water, olive oil, and apple cider vinegar to the dry ingredients

Mix until well combined and a dough forms

Divide the dough into 4 equal parts and shape each into a flatbread on a parchment-lined baking sheet

Bake in the preheated oven for 15-20 minutes, or until the flatbreads are firm and lightly golden

Remove from the oven and let cool slightly before serving

Enjoy your keto paleo flatbread!

Keto Crock Pot BBQ Baby Back Ribs

12/13/2025

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Ingredients:

• 2 racks baby back ribs
• 1 cup sugar-free BBQ sauce
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions:

Remove the membrane from the back of the ribs and cut the racks into smaller sections to fit into the crock pot

In a small bowl, mix together the sugar-free BBQ sauce, apple cider vinegar, minced garlic, smoked paprika, chili powder, onion powder, salt, and pepper

Place the ribs into the crock pot and pour the BBQ sauce mixture over them, ensuring they are well coated

Cover and cook on low for 6-8 hours, or until the ribs are tender and cooked through

Once done, carefully remove the ribs from the crock pot and place them on a baking sheet lined with foil

Preheat the oven broiler

Brush the ribs with additional BBQ sauce from the crock pot and broil for 3-5 minutes, or until slightly caramelized

Serve hot and enjoy!

Matcha Mango Smoothie

12/12/2025

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Ingredients:

• 1 cup frozen mango chunks
• 1 tsp matcha powder
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 tbsp honey
• Ice cubes optional

Instructions:

In a blender, mix together honey, Greek yogurt, frozen mango chunks, and matcha powder

Mix until it's creamy and smooth

You can add ice cubes and blend again if you want a colder, thicker consistency

Put it in a glass and serve right away

Instant Pot Loaded Baked Potato Soup

12/11/2025

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Ingredients:

• 6 slices bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 large russet potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 green onions, thinly sliced

Instructions:

Set the Instant Pot to saut mode and cook the bacon until it's nice and crispy

Take the bacon out of the pot and set it aside

Leave the bacon grease in the pot

Put the minced garlic and diced onion in the pot and saut until the onions are soft

Put the chicken broth, water, salt, black pepper, diced potatoes, and more into the pot

Put the lid back on top of the Instant Pot and set it to high pressure for 10 minutes

Do a quick pressure release after the cooking time is up

Blend the soup until it's smooth with an immersion blender

Mix in the cheddar cheese shreds and heavy cream until the cheese melts and the mixture is smooth

On top of the soup, put some crispy bacon, sour cream, and sliced green onions

Keto Lamb Chops with Mint and Basil Butter

12/10/2025

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Ingredients:

• 4 lamb chops
• 2 tablespoons butter, softened
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

Warm up the grill over medium-high heat

On both sides, salt and pepper the lamb chops

The butter should be soft

Put the chopped mint and basil in a small bowl

Mix the ingredients together until they are well mixed

Cover both sides of the lamb chops with the herb butter

For medium-rare, grill the lamb chops for about 34 minutes per side

You can change the cooking time depending on how done you want them

After taking the lamb chops off the grill, let them rest for a few minutes

If you want, you can add more fresh mint and basil leaves as a garnish

Crab & Shrimp Quiche Tart

12/9/2025

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Ingredients:

• 1 store-bought pie crust
• 1/2 cup crab meat, cooked and shredded
• 1/2 cup shrimp, cooked and chopped
• 1/2 cup shredded Swiss cheese
• 3 eggs
• 1 cup half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 tablespoon chopped fresh parsley

Instructions:

Preheat the oven to 375F 190C

Place the pie crust into a tart pan and press it firmly against the bottom and sides

In a bowl, combine the crab meat, shrimp, and Swiss cheese

Spread evenly over the pie crust

In another bowl, whisk together the eggs, half-and-half, salt, pepper, and paprika

Pour the egg mixture over the crab and shrimp mixture in the tart pan

Sprinkle chopped parsley on top for garnish

Bake in the preheated oven for 35-40 minutes or until the filling is set and the crust is golden brown

Let it cool for a few minutes before slicing and serving

Vegan Candy Corn

12/8/2025

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Ingredients:

• 2 cups organic powdered sugar
• 1/4 cup organic coconut oil, melted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon orange food coloring

Instructions:

In a mixing bowl, combine powdered sugar, melted coconut oil, and vanilla extract

Divide the mixture into three equal parts

Leave one part white, mix turmeric powder into another part for yellow, and mix orange food coloring into the third part for orange

Layer the colors in a candy corn mold, starting with white at the bottom, then yellow, and finally orange

Press firmly to ensure the layers stick together

Chill in the refrigerator for about 30 minutes until set

Pop out of the mold and enjoy your homemade vegan candy corn!

Easy Chicken Pot Pie

12/7/2025

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Ingredients:

• 2 cups cooked chicken, diced
• 1 cup frozen mixed vegetables
• 1 can 10
• 5 oz condensed cream of chicken soup
• 1 cup chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 sheet of puff pastry, thawed

Instructions:

Before you start cooking, heat the oven to 375F 190C

Add the cooked chicken, mixed vegetables, chicken broth, thyme, garlic powder, salt, and pepper to a large bowl

And mix everything together

Spread the chicken mixture out evenly in 4 ramekins or dishes that can go in the oven

Cut the puff pastry sheet into four squares that are all the same size

Cover each ramekin with a square of puff pastry and press the edges together to seal

Make a few holes in the top of each pastry to let the steam escape

Spread the ramekins out on a baking sheet

Bake for 25 to 30 minutes, or until the filling is bubbly and the pastry is golden brown

Let it cool down for a while before you serve it

Have fun!

Cucumber Melon Caprese Salad

12/6/2025

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Ingredients:

• 2 cups cucumber, sliced
• 2 cups melon such as cantaloupe or honeydew, cubed
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella cheese, cubed
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

Put the cherry tomatoes, cucumber, melon, mozzarella, and basil leaves in a large bowl

Pour the balsamic vinegar and olive oil over the salad

Add pepper and salt to taste

Mix the ingredients together gently to make sure they are all covered

Serve right away or put in the fridge until you're ready to serve

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