Ingredients:

• 4 large onions, thinly sliced


• 4 tablespoons butter


• 4 cups beef broth


• 2 cups water


• 1/2 cup red wine


• 1 teaspoon Worcestershire sauce


• 1/2 teaspoon dried thyme


• Salt and pepper to taste


• French bread, sliced


• Gruyere cheese, shredded

Instructions:

In a skillet, melt butter over medium heat

Add sliced onions and cook until caramelized, stirring occasionally

Transfer onions to a slow cooker

Add beef broth, water, red wine, Worcestershire sauce, thyme, salt, and pepper to the slow cooker

Cover and cook on low for 6-8 hours

Before serving, preheat the broiler

Ladle soup into oven-safe bowls

Top each bowl with a slice of French bread and shredded Gruyere cheese

Place bowls under the broiler until cheese is melted and bubbly, about 2-3 minutes

Serve hot and enjoy!

Ingredients:

• 1 cup almond flour


• 1 tablespoon coconut flour


• 1/2 teaspoon baking powder


• 1/4 teaspoon garlic powder


• 1/4 teaspoon onion powder


• 1/4 teaspoon dried oregano


• 1/4 teaspoon dried basil


• 1/4 teaspoon sea salt


• 1 large egg


• 2 tablespoons olive oil


• 2 tablespoons water

Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, combine the almond flour, coconut flour, baking powder, garlic powder, onion powder, dried oregano, dried basil, and sea salt

Add the egg, olive oil, and water to the dry ingredients, and mix until a dough forms

Transfer the dough to the prepared baking sheet and use your hands or a rolling pin to flatten it into a thin, even layer, forming a flatbread shape

Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the flatbread is cooked through

Remove from the oven and let cool slightly before slicing and serving

Enjoy your yummy flatbread plain or with your favorite toppings!

Ingredients:

• 300g farina 00


• 150g burro freddo tagliato a cubetti


• 100g zucchero


• 2 uova


• 1 cucchiaino lievito in polvere


• 200g prosciutto cotto a fette sottili


• 200g mozzarella tagliata a cubetti


• Sale q


• b




• Pepe q


• b




• Olio extravergine d'oliva q


• b

Instructions:

In una ciotola grande, mescolare la farina, il burro, lo zucchero, le uova e il lievito fino a ottenere un impasto omogeneo

Formare una palla con l'impasto, avvolgerla nella pellicola trasparente e lasciar riposare in frigorifero per almeno 30 minuti

Preriscaldare il forno a 180C e ungere leggermente una teglia per crostate

Stendere l'impasto sulla teglia preparata formando uno strato uniforme

Disporre le fette di prosciutto cotto e i cubetti di mozzarella sulla superficie dell'impasto

Condire con sale, pepe e un filo d'olio extravergine d'oliva

Infornare per circa 25-30 minuti o finch la crostata dorata in superficie

Lasciar raffreddare leggermente prima di servire

Tagliare a fette e gustare!

Ingredients:

• 500g chicken thighs, diced


• 3 tablespoons soy sauce


• 2 tablespoons Chinese cooking wine


• 2 tablespoons cornstarch


• 3 tablespoons vegetable oil


• 4 cloves garlic, minced


• 2 tablespoons Sichuan peppercorns


• 3-4 dried red chilies, chopped


• 2 green onions, sliced


• 1 tablespoon sesame oil


• Salt to taste

Instructions:

In a bowl, marinate diced chicken thighs with soy sauce and Chinese cooking wine for 15 minutes

Coat the marinated chicken with cornstarch

Heat vegetable oil in a pan over medium heat

Add minced garlic, Sichuan peppercorns, and dried red chilies

Stir-fry until fragrant

Add the coated chicken and cook until golden brown and cooked through

Add sliced green onions and sesame oil

Stir well

Season with salt to taste

Serve hot with steamed rice

Ingredients:

• 2 lbs chicken breasts, diced


• 2 cups marinara sauce sugar-free


• 1 cup shredded mozzarella cheese


• 1/2 cup grated Parmesan cheese


• 1/4 cup almond flour


• 1/4 cup grated Parmesan cheese for topping


• 2 tbsp olive oil


• 2 cloves garlic, minced


• 1 tsp Italian seasoning


• Salt and pepper to taste


• Fresh basil leaves for garnish optional

Instructions:

Preheat oven to 375F 190C

In a large skillet, heat olive oil over medium heat

Add minced garlic and cook until fragrant

Add diced chicken to the skillet and season with Italian seasoning, salt, and pepper

Cook until chicken is browned on all sides

Pour marinara sauce into the skillet with the chicken and stir to combine

Simmer for 5 minutes

Transfer the chicken mixture to a casserole dish

Sprinkle shredded mozzarella and 1/2 cup grated Parmesan cheese evenly over the top

In a small bowl, mix almond flour and remaining 1/4 cup grated Parmesan cheese

Sprinkle this mixture over the cheese layer

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through

Garnish with fresh basil leaves before serving, if desired

Ingredients:

• 2 cups full-fat coconut milk


• 8 oz cream cheese, softened


• 1/2 cup powdered erythritol or preferred keto-friendly sweetener


• 1 tsp vanilla extract


• 1 cup fresh strawberries, diced


• 1/4 cup almond flour


• 2 tbsp unsalted butter, melted


• 1/4 cup chopped pecans


• 1 tbsp powdered erythritol

Instructions:

Put softened cream cheese, vanilla extract, coconut milk, and erythritol powder into a blender

Mix until it's smooth

Put the mix into an ice cream maker and churn it according to the maker's directions for 20 to 25 minutes, or until it gets thicker

Get the cheesecake crust ready while the ice cream is churning

Melted butter, chopped pecans, and powdered erythritol should all be mixed together well in a bowl

When the ice cream gets the consistency of soft serve, add the strawberry dices and mix them in

In a container that can go in the freezer, put layers of the churned ice cream and then layers of the cheesecake crust topping mixture

The food should be frozen for at least 4 hours or until it is firm

If you want, you can serve the strawberry cheesecake ice cream with more diced strawberries or whipped coconut cream on top

Ingredients:

• 1 cup quinoa, cooked and cooled


• 1 ripe mango, diced


• 1 avocado, diced


• 1/2 cup cherry tomatoes, halved


• 1/4 cup red onion, finely chopped


• 1/4 cup fresh cilantro, chopped


• 2 tablespoons extra virgin olive oil


• 2 tablespoons lime juice


• Salt and pepper to taste

Instructions:

Dice the mango, avocado, cherry tomatoes, red onion, and cilantro, and put them all in a large bowl

To make the dressing, mix the lime juice and extra virgin olive oil in a small bowl with a whisk

Add the dressing to the quinoa mixture and mix it together gently

Add pepper and salt to taste

Put it in the fridge for at least 30 minutes before you serve it

Enjoy! Serve cold

Ingredients:

• 2 medium summer squash, sliced


• 2 medium zucchini, sliced


• 2 tablespoons coconut oil, melted


• Salt and pepper to taste

Instructions:

Turn on the oven and heat it up to 400F 200C

Place the zucchini and summer squash slices in a large bowl

Add the melted coconut oil and toss them around until they are well covered

The squash and zucchini should be spread out in a single layer on a baking sheet that has been lined with parchment paper

Add pepper and salt to taste

Put the squash and zucchini in an oven that has already been heated

Roast for 20 to 25 minutes, stirring them once, until they are soft and lightly golden

When it's done, take it out of the oven and serve it hot

Ingredients:

• 6 hard-boiled eggs, peeled and halved lengthwise


• 1 medium sweet potato, roasted and mashed


• 2 tablespoons mayonnaise


• 1 tablespoon Dijon mustard


• 1 tablespoon apple cider vinegar


• Salt and pepper to taste


• Paprika, for garnish


• Chopped chives, for garnish

Instructions:

Take the egg yolks out of the halves and put them in a bowl

To the bowl with the egg yolks, add the mashed sweet potato, mayonnaise, Dijon mustard, and apple cider vinegar

Until it's smooth and creamy, mix it all together

Add pepper and salt to taste

Place the sweet potato mix into the egg whites using a spoon or a pipe

Add chopped chives and paprika on top to serve

Chill until you're ready to serve

Ingredients:

• 2 cups potato chips


• 1 cup mixed fresh herbs such as parsley, dill, and chives, chopped


• 1/2 cup cherry tomatoes, halved


• 1/4 cup red onion, thinly sliced


• 1/4 cup feta cheese, crumbled


• 2 tablespoons olive oil


• 1 tablespoon red wine vinegar


• Salt and pepper to taste

Instructions:

Put the potato chips, mixed fresh herbs, cherry tomatoes, red onion, and feta cheese in a large bowl

Put the olive oil and red wine vinegar in a small bowl and mix them together with a whisk

Add pepper and salt to taste

Pour the dressing over the salad and toss it gently to make sure that all the ingredients are covered in the dressing

Serve your Potato Chips Herbs Salad right away and enjoy it!