mealplan.week48.pdf

WEEK 48 RECIPES
BREAKFAST LUNCH SNACKS DINNER DESSERT
no bread breakfast
sandwich
chicken & avocado
salad
burger fat bombs
taco stuffed
avocados
coconut
snickerdoodle
cookies
blueberry muffins
roast beef & gouda
bento
avocado chips grilled ribeye steaks keto fruit smoothie
granola breakfast
cereal
salmon salad wraps keto tortilla chips pork fried rice
brownie batter fat
bombs
biscuits with
sausage gravy
avocado bacon
chicken salad
bacon & egg baked
avocados
shredded chicken
chili
ham, egg & spinach
roll ups
shrimp avocado
salad
brussels sprouts
casserole
chorizo omelette egg roll in a bowl
mediterranean
roasted cabbage
steaks
zucchini skillet
strata
fish taco bowls shrimp scampi

CALORIES FAT PROTEIN CARBOHYDRATES
338.44 26.44g 22.89g 1.67g
Ingredients
Preparation
2 Tbsp. butter
4 eggs
2 oz. ham
2 oz. cheddar cheese
1. Heat the butter in a
skillet over medium heat. Add the
eggs and fry them over easy, on both
sides. Salt and pepper to taste.
2. Use a fried egg as the base for each “sandwich”. Place the ham on each stack next,
and then add the cheese. Top off each stack with a fried egg. Leave in the pan, on low
heat, if you want the cheese to melt.
No Bread Keto Breakfast Sandwich
(2 servings)

333.65 29.38g 11.04g 13.41g
Ingredients
Preparation
2 1/2 cups almond flour
1 oz. swerve
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
5 Tbsp. unsalted butter, melted
1/3 cup almond milk, unsweetened
1 tsp. vanilla extract
2/3 cup blueberries
zest of 1 lemon
1. Preheat the oven to 350 degrees and line a 12-
cup muffin tin with liners.
2. In a large mixing bowl, combine the almond flour, swerve, baking powder, baking
soda, and salt to taste. Once combined, whisk in the melted butter, almond milk,
eggs, and vanilla until combined.
3. Lastly, fold in the blueberries and lemon zest, making sure they are both spread
throughout the batter evenly.
4. Scoop the batter equally into the 12 muffin tins and bake for about 20-23 minutes,
or until slightly golden and a toothpick inserted into the center of a muffin comes out
clean.
5. Let the muffins cool a little bit before serving.
Blueberry Muffins
(12 servings)

283.65 26.13g 6.05g 8.87g
Ingredients
Preparation
1 cup almonds, chopped
1 cup walnuts, chopped
1 cup unsweetened coconut flakes
1/4 sesame seeds
2 Tbsp. flax seeds
2 Tbsp. chia seeds
1/2 tsp. cloves
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 egg white
1/4 cup coconut oil
1. In a large mixing bowl, combine the chopped almonds and walnuts, the
unsweetened coconut flakes, sesame, flax, chia seeds, cinnamon, vanilla, and salt.
Toss to evenly spread across the ingredients.
2. In a small bowl to the side, beat the egg white until it appears whipped and
foamy, then stir it into the granola along with the coconut oil. Toss the mixture until
everything is evenly coated, then spread the granola on the baking tray evenly and
bake for 20-25 minutes.
3. Once the granola cools completely, it is ready to be served.
Granola Breakfast Cereal
(12 servings)

730.66 67.35g 23.16g 15.11g
Ingredients
Preparation
3 cups finely ground almond flour
1 Tbsp. baking-powder
1/2 tsp. xanthan gum
1/2 tsp. garlic powder
1/4 tsp. salt
10 Tbsp. butter
2 eggs
1 pound breakfast sausage
2 oz. cream cheese
1/2 cup heavy cream
1/2 cup chicken broth
1/2 tsp. pepper
For the biscuits:
1. Preheat the oven to 400 degrees and line a baking
sheet with parchment.
2. Combine almond flour, baking powder, 1/4 teaspoon xanthan gum, garlic powder and the
salt. Add in 6 tablespoons of butter and both eggs and further combine the batter. Separate
the mixture into ten portions and flatten each on onto the baking sheet.
3. Bake the biscuits for 12-14 minutes or until they turn golden brown on the edges and top.
For the gravy:
1. In a skillet over medium heat, cook the sausages fully. Add in the remaining butter and
the cream cheese. Cook for 2-3 minutes before adding the heavy cream, chicken broth,
remaining xanthan gum, salt and pepper to taste.
2. Allow the skillet to heat until it starts to gently boil, then remove from the heat. Serve warm
over biscuits.
Biscuits with Sausage Gravy
(10 servings)

435.37 34.66g 28.17g 2.87g
Ingredients
Preparation
1 Tbsp. olive oil
1 cup spinach
2 eggs
1/4 cup shredded cheddar
2 oz. ham
1. Wilt the spinach by placing it in a skillet over medium-high heat with the olive oil.
2. While the spinach is wilting, whisk together the eggs with salt & pepper to taste
then add them to the skillet with the spinach. When the eggs are almost set, add in
the shredded cheddar cheese. Once cooked through, remove from heat.
3. Place the slices of ham on a plate to the side and scoop the mixture equally into
each one, rolling them up like wraps. Once ready, place the rollups back in the pan for
30 seconds to crisp a little bit.
Ham, Egg & Spinach Roll Ups
(1 serving)

772.93 66.80g 36.15g 8.1g
Ingredients
Preparation
2 eggs
1/4 cup spinach
2 Tbsp. heavy cream
2 Tbsp. white onion, diced
2 oz. chorizo, cooked
1 Tbsp. sour cream
1/2 oz. avocado, diced
1 slice baco, cooked & crumbled
1. In a medium bowl, beat the eggs until fluffy. Add the spinach, heavy cream and
white onion.
2. Place a skillet used to cooke the chorizo over low-medium heat and pour in the egg
mixture. Cook until the bottom is firm and bubbles form on the top. Flip the omelette
and allow the other side to fully cook.
3. Place the omelette on a plate. Add the chooked chorizo and shredded cheddar to
the middle and roll into an omelette shape. Top with sour cream, bacon crumbles &
diced avocado.
Chorizo Omellete
(1 serving)

214.49 13.9g 12.14g 10.63g
Ingredients
Preparation
1 yellow onion, diced
3 green onions, sliced
1/2 zucchini, diced
2 cups swiss chard, chopped
6 eggs
1 cup half and half
2 oz. shredded cheddar
6 oz. turkey bacon, diced
1. Preheat the oven to 425 degrees and prepare a baking dish with non-stick spray.
2. In a skillet over medium heat, cook the bacon, until crisp. Set aside.
3. Add the onion to the pan that bacon was cooked in and saute for 5 minutes until
tender. Add the zucchini and cook for another 3 minutes. Remove from heat.
4. Mix the eggs, green onion and half and half together until evenly combined. Add
the cheese and mix.
5. Add the zucchini, onions, swiss chard and bacon to the egg mixture. Pour into the
prepared pan. Bake for 15 minutes until the eggs are fully set.
Zucchini Skillet Strata
(6 servings)

630.25 52.55g 30.84g 13.56g
Ingredients
Preparation
1/2 avocado
1 1/2 cups spinach
3 oz. chicken breast, cooked
2 Tbsp. walnuts
1 Tbsp. olive oil
1/2 tsp. apple cider vinegar
1. Toss avocado, spinach, chicken and walnuts
together in a large bowl.
2. Mix the olive oil and balsamic vinegar together
with salt & pepper to taste. Drizzle it over the
salad, tossing to evenly spread.
3. Sprinkle on the shredded cheddar cheese and enjoy!
Chicken & Avocado Salad
(1 serving)

494.34 41.66g 22.33g 11.43g
Ingredients
Preparation
2 oz. roast beef
1 oz. gouda cheese
1/2 oz. dark chocolate
1/4 cup macadamia nuts
1. Plate everything and enjoy!
Roast Beef & Gouda Bento
(1 serving)

427.19 31.46g 30.44g 5.32g
Ingredients
Preparation
20 oz. salmon filets
1/2 cup mayonnaise
3 Tbsp. sour cream
1 Tbsp. parsley, chopped
1 Tbsp. dill, chopped
zest of 1 lemon
12 leaves romaine lettuce
1. Preheat the oven to 390 degrees and
prepare a baking pan lined with parchment
paper.
2. To prepare the salmon, season the filets with salt and pepper to taste and
place onto the prepared baking tray then place them in the oven and bake
for 15-20 minutes, or until the salmon is cooked through. Once the filets are
done, break them with a fork to help them cool, and allow them to sit at room
temperature for 30 minutes.
3. In a medium mixing bowl, combine the mayonnaise, sour cream, dill, parsley,
grated lemon zest until combined thoroughly. Once mixed well, add in the
flaked salmon and toss to combine with the other ingredients, adding salt &
pepper to taste.
4. Lastly, spoon the salmon mixture evenly between the lettuce leaves and
enjoy.
Salmon Salad Wraps
(4 servings)

483.47 38.65g 27.46g 7.08g
Ingredients
Preparation
2 cups chicken breast, cooked, diced
6 slices bacon, cooked & crumbled
1 avocado, diced
3/4 cup scallions, sliced
3/4 cup celery, sliced
4 Tbsp. caesar salad dressing
1 tsp. salt
1 tsp. pepper
1. Toss all ingredients in a large bowl until
evenly combined.
Avocado Bacon Chicken Salad
(4 servings)

489.07 37.54g 29.29g 13.4g
Ingredients
Preparation
1/2 pound shrimp
1 avocado, diced
2 roma tomatoes, chopped
1/3 cup feta cheese crumbles
1/3 cup cilantro
2 Tbsp. butter, butter
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. lemon juice
1. Toss the shrimp with the melted butter.
Heat a skillet over medium-high heat. Sear
the shrimp in the hot skillet for 1 minute on each side. Set aside.
2. Toss the avocado, tomato, feta cheese, cilantro, lemon juice, olive oil, salt & pepper
to taste in a large bowl until well combined. Add the cooked shrimp. Toss to coat and
serve.
Shrimp Avocado Salad
(2 servings)

260.36 10.22g 29.82g 14.13g
Ingredients
Preparation
2 tsp. apple cider vinegar
1/2 tsp. salt
1 cup carrots, shredded
1 lb. ground turkey
2 Tbsp. olive oil
1/2 tsp. minced ginger
1 tsp. sesame oil
3 cloves garlic, minced
1 1/2 cup onion, finely diced
5 cups shredded cabbage
2 Tbsp. coconut aminos
1/4 tsp. pepper
1. Heat 1 tablespoon of olive in a large skillet over medium
heat. Add in the ground turkey and cook it for 5-6 minutes
or until cooked through. Once done, push it to one side of
the pan and add the onion to the empty side. Sauté the
onion for 3-4 minutes with the turkey juices and olive oil.
2. Once the onion is translucent, add in the shredded carrots, garlic, and ginger,
then sauté everything for 2 minutes. Stir together with the turkey and onions.
3. Add in the chicken broth along with the cabbage, coconut aminos, and apple
cider vinegar. Stir well and cover the pan with a lid. Reduce the stovetop heat to
medium-low and allow the dish to cook for 12-15 minutes or until the cabbage
becomes tender. Right before serving, add in the sesame oil. Garnish with sliced
green onions.
Egg Roll in a Bowl
(4 servings)

332.86 24.07g 20.35g 15.67g
Ingredients
Preparation
⅓ cup fresh cilantro chopped
1 Tbsp. lime juice
1 lb. wild caught cod
1 tsp. smoked paprika
½ tsp. sea salt
½ tsp. ground black pepper
¼ tsp. cayenne pepper
¼ tsp. cumin
4 cups shredded purple cabbage
1 avocado, diced
3 roma tomatoes, diced
¼ cup diced red onion
2 Tbsp. lime juice
¼ tsp. sea salt
1 jalapeno, diced
¼ cup cilantro, finely chopped
lime wedges, for garnish
5 cups cauliflower rice, cooked
1 1/2 Tbsp. olive oil
Chipotle Lime Dressing:
1/2 cup Primal Kitchen avocado
mayonnaise
1 Tbsp. coconut milk
2 cloves garlic
2 Tbsp. apple cider vinegar
1 tsp. chipotle powder
juice of 1 lime
1. Combine the paprika, sea salt, pepper, cayenne and cumin in a small bowl. Season the cod
evenly on both sides with this mixture. Heat the olive oil in a skillet over medium- low heat.
Once the oil is heated, add the cod to the skillet and cook for about 3 minutes on each side,
or until the fish is no longer translucent and can be easily flaked with a fork.
2. While the fish is cooking, combine the chipotle lime dressing ingredients in a small bowl.
Whisk until evenly combined.
3. Toss the diced tomatoes, red onion, jalapeno, 1/4 cup of chopped cilantro, lime juice
together in a small bowl. Season to taste with sea salt.
4. To assemble the bowls, start by putting 1 cup of cooked cauliflower rice in a bowl. Add pico
de gallo and diced avocado. Top with seasoned cod and garnish with additional lime juice or
cilantro.
Fish Taco Bowls
(5 servings)

393.86 31.83g 19.94g 10.46g
Ingredients
Preparation
1 pound ground beef
1 Tbsp. chili powder
1/4 tsp. salt
1/4 tsp. cumin
1/2 tsp. oregano
1/4 tsp. onion powder
3 avocados, halved, pit removed
1 cup shredded cheddar
1/2 cup cherry tomatoes, halved
1/4 cup shredded lettuce
4 oz. tomato sauce
1. Place a skillet over medium heat and add in the
raw ground beef, giving it time to cook through until
it is browned, breaking up with a wooden spoon
while it cooks.
2. Once it is done, drain the fat out of the pan and season it with the chili powder,
onion powder, garlic powder, cumin, and salt to taste. Cook the ground beef for 3-4
more minutes to mix in the spices, stirring the whole time.
3. Equally portion the ground beef into the avocado halves where the pit used to be,
then top with the shredded cheese, cherry tomatoes, shredded lettuce.
Taco Stuffed Avocados
(6 servings)

552.25 45.86g 28.22g 6.39g
Ingredients
Preparation
4 lb. ribeye steak
1/3 cup olive oil
1 Tbsp. pepper
1 garlic clove, minced
2 Tbsp. ginger, minced
1/2 oz. butter
1. Combine all of the ingredients except the rib eye
into a small mixing bowl to make the marinade for the steak. Transfer the mixture to
a ziploc bag and add the steaks. Let them marinate in the bag with the sauce for 15
minutes.
2. While the steaks are marinating, heat the stovetop or grill to medium heat and
cook until the steak reaches your desired doneness.
3. Add a slice of butter to the top of the steak if desired and let it melt before enjoying.
Grilled Ribeye
(6 servings)

324.28 16.72g 19.55g 25.79g
Ingredients
Preparation
1/2 head cauliflower
2 eggs
2 cloves garlic, minced
4 oz. ground pork
2 small green peppers, diced
2 green onion, sliced
1 tsp. sesame seeds
1 tsp. pickled ginger
1 Tbsp. olive oil
1. Chop the cauliflower into floret sized chunks and place in
a food processor, pulsing until a rice consistency forms. Heat the olive oil in a skillet over
medium heat and add the riced cauliflower. Heat it for 5 minutes or until it cooks through.
Once it is done, remove the pan from heat.
2. Crack the eggs into a new skillet over medium heat, and swirl it around to make a thin
omelette. Once it is cooked through, flip it over and cook it for 1 more minute then take it off
the pan and put it to the side.
3. Add the garlic to the empty skillet. Once it starts to form an aroma, add in the pork. While
the pork is cooking, chop up the omelette into cubes. Add the peppers and green onion to
the pan and cook for another minute.
4. Add the cauliflower rice and egg back to the pan, along with the coconut aminos, and salt
to taste. Stir everything around to make sure everything is evenly coated.
6.Cover the pan and cook the dish over high heat for a few minutes to allow everything to
combine. Top it off with the remaining spring onions, black sesame seeds and pickled ginger.
Pork Fried Rice
(6 servings)

296.38 15.35g 28.19g 12.35g
Ingredients
Preparation
1 lb. chicken breast, cooked & shredded
1 Tbsp. butter
2 oz. onion, diced
2 cups chicken broth
10 oz. diced tomatoes
2 oz. tomato paste
1 Tbsp. chili powder
1 Tbsp. cumin
1/2 Tbsp. garlic powder
1 jalapeno, diced
4 oz. cream cheese, cubed
1. Melt the butter in a large pot over medium-high heat. Add the onion and cook until
translucent. Add the shredded chicken, chicken broth, tomato paste, chili powder, cumin ,
garlic powder, and jalapeño to the pot. Stir gently to combine.
2. Bring the pot to a boil, then lower it down to a simmer over medium-low heat. Once it is
simmering, cover the pot and cook for 10 minutes.
3. Add in the cream cheese, and raise the heat to medium-high again while stirring until the
cream cheese is fully melted. Season with salt and pepper to taste.
Shredded Chicken Chili
(4 servings)

163.99 12.04g 7.37g 8.97g
Ingredients
Preparation
2 lb. brussels sprouts
1 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1/2 cup almond milk
1/2 cup heavy cream
2 Tbsp. unsalted butter
1 cup shredded cheddar
1 oz. cooked bacon crumbles
1. Preheat the oven to 400 degrees and line two 9”x13” pans with parchment paper.
2. Toss the Brussel sprouts with the olive oil and add salt & pepper to taste. Spread
evenly in the pans in a singular layer. Roast each one in the oven for 35-45 minutes,
rotating the pans halfway through so that both sides get evenly crispy and roasted.
3. While the Brussel sprouts are roasting, melt the butter in a microwave safe bowl in
10 second increments. Once melted, mix in the almond milk and heavy cream. Add
in 3/4 cup of the cheese and stir to melt. If the cheese does not fully melt, continue
microwaving in 10 second increments until the cheese mixes smoothly into the
cream mixture.
3. When the Brussel sprouts are done roasting, transfer into an 8x11 inch pan and
pour the cheese sauce over them. Sprinkle the last 1/4 cup of cheese over the top of
the casserole.
4. Bake the casserole for 10-15 minutes, until the cheese on top is golden brown.
Brussels Sprouts Casserole
(10 servings)

171.76 8.31g 11.81g 14.74g
Ingredients
Preparation
1 cup shredded parmesan
2 oz. feta crumbles
1 head cabbage, sliced into “steaks”
2 tomatoes, sliced
4 oz. basil pesto
5 marinated artichoke hearts
1 Tbsp. mediterranean seasoning
Fresh basil, for garnish
1. Preheat the oven to 400 degrees and prepare a baking tray with nonstick spray.
Lay the cauliflower steaks in one even layer on the pan. Brush on some pesto to the
cabbage and season with salt & pepper to taste.
2. Sprinkle the shredded cheese on each steak and top with tomato slices. Bake
for about 20 minutes until the cabbage gets crispy and the cheese is bubbling and
melted.
3. Season with mediterranean seasoning, and salt & pepper to taste. Garnish with
fresh basil.
Mediterranean Roasted Cabbage Steaks
(5 servings)

394.98 15.69g 49.06g 8.71g
Ingredients
Preparation
2 Tbsp. butter
2 Tbsp. lemon juice
2 Tbsp. parsley, chopped
2 summer squash
1 lb. raw shrimp, peeled & deveined
1/8 tsp. red chili flakes
1.Using a spiralizer, turn the summer squash into noodles and then place them between
paper towels to soak up any excess moisture. Season with salt & pepper and let them dry in
the paper towels for 15-30 minutes.
2. Melt the butter in a skillet over medium heat. Pour in the chicken broth, lemon juice, and
red chili flakes. Once it is boiling add in the raw shrimp and allow the skillet to simmer until
the shrimp turn pink and cook through. Once they are cooked decrease the heat to low.
3. Add the noodles and parsley to the skillet with the shrimp and sauce. Allow the noodles to
soften and heat, then take the skillet off of heat.
4. Season with salt and pepper to taste and enjoy!
Shrimp Scampi
(2 servings)

144.73 11.71g 9.52g .44g
Ingredients
Preparation
1 pound ground beef
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
2 Tbsp. butter
2 oz. cheddar cheese
1. Preheat oven to 375° and grease a mini muffin tin with cooking spray.
2. In a medium bowl, season beef with garlic powder, salt, and pepper.
Press 1 teaspoon beef evenly into the bottom of each muffin tin cup,
completely covering the bottom. Place a piece of butter on top then press 1
teaspoon beef over butter to completely cover. Place a piece of cheddar on
top of meat in each cup then press remaining beef over cheese to completely
cover.
3. Bake until meat is cooked through, about 15 minutes. Let cool slightly.
Carefully, use a metal offset spatula to release each burger from the tin. Serve
with lettuce leaves, tomatoes, and mustard.
Keto Burger Fat Bombs
(10 servings)

180.45 14.05g 9.77g 5.41g
Ingredients
Preparation
1 avocado
3/4 cup grated parmesan
1 tsp. lime juice
1/2 tsp. italian seasoning
1. Preheat the oven to 325 degrees and line 2
baking trays with parchment paper.
2. In a medium mixing bowl, using a fork or masher to mash the avocado until it is
smooth and no chunks remain. Add in the parmesan, lemon juice, garlic powder,
italian seasoning, and salt & pepper to taste.
3. To turn these into chips, place heaping teaspoon scoops of the mixture onto the
baking sheets with 3 inches apart each one until you yield 15 chips. Flatten the
scoops down with the back of the spoon or a measuring cup, then bake them for
about 30 minutes or until crispy and golden- brown.
Allow the chips to cool fully before enjoying.
Keto Avocado Chips
(3 servings)

256.75 21.41g 12.03g 6.83g
Ingredients
Preparation
2 cups shredded mozzarella
1 cup almond flour
1 tsp. garlic powder
1/2 tsp. chili powder
1 tsp. salt
1 tsp. pepper
1. Preheat the oven to 350 degrees
and line a baking tray with parchment
paper.
2. In a microwave safe bowl, melt mozzarella, about 1 minute 30 seconds. Add
almond flour, salt, garlic powder, chili powder, and black pepper. Using your
hands, knead dough a few times until a smooth ball forms.
3. On a tray or flat surface, place the dough between 2 large sheets of
parchment paper and use a rolling pin to evenly roll it out into about 1/8th inch
thick dough. Then, using a knife, cut the dough into triangles or your favorite
tortilla chip shape.
4. Place the chips onto the prepared baking tray and bake them in the oven for
12-14 minutes, or until they turn golden brown.
5. Enjoy with some guacamole or salsa!
Keto Tortilla Chips
(8 servings)

242.13 20.86g 8.69g 7.25g
Ingredients
Preparation
1 avocado
2 eggs
1 slice bacon, cooked & crumbled
1 Tbsp. chives, chopped
1. Preheat the oven to 425 degrees. Slice the avocado in half and remove the pit.
2. Crack one egg into each avocado and top each one with the bacon crumbles.
Bake the avocado halves for 15 minutes, or until the eggs are cooked to your
liking.
Bacon & Egg Baked Avocados
(2 servings)

182.71 17.67g 2.98g 6.47g
Ingredients
Preparation
2/3 cup almond flour
1/4 cup coconut flour
1/4 cup swerve powdered sugar
1 1/2 tsp. cinnamon
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 cup coconut oil, melted
3 Tbsp. shredded coconut, unsweetened
1. Preheat the oven to 350 degrees.
2. Combine both flours, cream of tartar and salt. Pour in the melted coconut oil,
vanilla and stir until a dough forms.
3. Shape dough into a ball, then transfer to a large piece of parchment paper on a flat
surface. Cover with another piece of parchment. Using a rolling pin, roll the dough
out to be 1/3” thickness then transfer it to the fridge for 15 minutes to become firm.
4. After the dough chills, use a cookie cutter to cut 12 equal sized cookies out of the
dough. Place the shredded coconut in a small bowl to the side and roll the edges of
the cookies in it before placing them on the baking sheet.
5. Bake the cookies until they start to turn lightly golden which should take 12-15
minutes.
Coconut Snickerdoodle Cookies
(12 servings)

281.14 24.65g 3.49g 17.17g
Ingredients
Preparation
8 oz. frozen strawberries
5 oz. frozen raspberries
4 oz. frozen blackberries
2 cup coconut milk
1 cup spinach
1. Add all ingredients to a blender and blend until smooth. Divide into 4
servings and enjoy!
Keto Fruit Smoothie
(4 servings)

150.69 10.05g 3.82g 19.76g
Ingredients
Preparation
1 cup almond butter
7 oz. unsweetened cocoa powder
2 Tbsp. coconut oil
4 Tbsp. stevia
1. Add all of the ingredients to a food processor and
process until fully combined and a dough forms.
2. Refrigerate the mixture for 1-2 hours until firm enough
to scoop. Using a spoon, scoop into 16 evenly sized bites.
3. Store covered in the refrigerator until ready to eat.
Brownie Batter Fat Bombs
(16 servings)

mealplan.week48.pdf

Recommended

Recommended

More Related Content

Similar to mealplan.week48.pdf

Similar to mealplan.week48.pdf (20)

More from DwightVillos

More from DwightVillos (12)

Recently uploaded

Recently uploaded (20)

mealplan.week48.pdf