mealplan.week27.pdf

WEEK 27 RECIPES
BREAKFAST LUNCH SNACKS DINNER DESSERTS
loco moco breakfast
bowl
chili shrimp cocktail
roasted radish
wedges
instant pot buffalo
chicken meatballs
chocolate seed
bars
10 minute keto toast blt zoodle salad shrimp cocktail white chicken chili blueberry salsa
keto breakfast stack korean beef bowls keto cheetos
hungarian
meatballs
cookie dough bars
cheesy cauliflower
hashbrowns
big mac chopped
salad
protein bars
ribeye with
caramelized
onions
coconut flour
porridge
turkey & vegetable
skillet
cauliflower
“potato” salad
paleo carrot cake broccoli bacon salad
chicken with
marinated
mushrooms
cinnamon bun
breakfast cake
curried chicken salad
creamy shrimp &
bacon skillet

CALORIES FAT PROTEIN CARBOHYDRATES
440.97 34.94g 25.15g 6.65g
Ingredients
Preparation
2 eggs
8 oz. shiitake mushrooms
1 onion, diced
2 Tbsp. ghee
2 cups bone broth
2 Tribali Foods grass-fed beef patties
2 cups cauliflower rice, cooked
3 Tbsp. coconut aminos
1 Tbsp. scallions, thinly sliced
1 Tbsp. furikake seasoning
2 Tbsp. cilantro, chopped
1. Add 1 tablespoon of ghee to a pan over medium heat. Add the mushrooms and cook
them until they become caramelized, about 3-5 minutes. Once they are done remove
them and any oil from the pan and place the mixture into a bowl to the side.
2. Add another tablespoon of ghee to the pan and cook the diced onions, sautéing
for 10-12 minutes until they become soft and translucent. Add the garlic and coconut
aminos, cooking for 2-3 minutes more.
3. Add the bone broth to the skillet along with half of the mushroom mixture, turning
the heat up to medium-high. Allow the skillet to cook to a light boil / simmer and
let it reduce and cook for 20-30 minutes. Add salt and pepper to taste then blend it
in a blender until it becomes smooth and creamy. Once done, stir in the rest of the
mushrooms.
4. While the gravy is reducing, fry the eggs to your desired doneness. Cook your beef
patties to your desired doneness as well.
5. To assemble your Loco Moco Breakfast Bowls, top a serving of the cauliflower rice
with a beef patty, half of the mushroom gravy, fried egg, sliced scallions, cilantro and
seasonings to taste!
Loco Moco Breakfast Bowl
(2 servings)

451.22 31.2g 26.83g 16.53g
Ingredients
Preparation
1/2 cup olive oil
2 cloves garlic, minced
1 lb. shrimp, peeled & deveined
zest and juice of 1 lemon
1/2 cup chili sauce
2 tomatoes, diced
1/4 cup prepared horseradish
1/4 cup fresh parsley, finely chopped
Arugula Artichoke Salad:
1/2 lb. fresh arugula
4 artichoke hearts, chopped
1/4 cup lemon juice
1/2 cup olive oil
salt and pepper, to taste
1. In a large skillet over low heat, sauté garlic in olive oil until it begins to turn golden
brown. Turn heat up to medium, then add shrimp to skillet. Once the shrimp begins
to turn a pink color, add the lemon zest and juice. Then add chili sauce, tomatoes,
and horseradish. Allow the mixture to simmer, then remove from heat. Stir in parsley
prior to serving.
2. For arugula artichoke salad: In a small bowl, whisk together lemon juice and olive
oil. Add salt and pepper to taste.
3. Place arugula in a large bowl. Mix in artichoke hearts
and drizzle with dressing. Toss well and serve.
Chili Shrimp Cocktail with Arugula Salad
(4 servings)

231.6 25.94g 0.11g .56g
Ingredients
Preparation
1 cup olive oil
8 oz. radishes, cut in quarters
1 tsp. salt
1 tsp. pepper
1. Preheat the oven to 400 degrees and prepare a baking
dish by brushing it or spraying it with olive oil.
2. Add the radish wedges to the dish and drizzle them
with the olive oil. Season with salt and pepper to taste. Roast the radishes for 45 minutes,
until they become crip and golden.
3. Serve with your favorite keto-friendly dipping sauce.
Roasted Radish Wedges
(8 servings)

245.74 19.77g 15.95g 2.68g
Ingredients
Preparation
6 Tbsp. ghee
6 Tbsp. buffalo sauce
2 green onions, thinly sliced
1 1/2 lb. ground chicken
3/4 cup almond meal
1 tsp. salt
1. In a large bowl combine chicken, almond meal, salt, garlic and green onions. Stir
everything together to combine well. Grease your hands with ghee and make 1-2 inch
wide meatballs.
2. Turn your instant pot on to sauté and add in some ghee. Work in batches because
to brown all sides of each of the meatballs.
3. While the meatballs are browning, combine the hot sauce 3 tablespoons of ghee
and heat them in the microwave in 15 second intervals to melt the ghee.
4. Once all of the meatballs are done browning, place all the browned meatballs into
the Instant Pot, then pour the buffalo sauce evenly over the meatballs. Put the lid
back on to the instant pot and seal it on the pressure valve. Set the pot to “Poultry”
and let them cook for 15-20 minutes.
Instant Pot Buffalo Chicken Meatballs
(9 servings)

443.17 42.66g 10.44g 8.1g
Ingredients
Preparation
1/3 cup almond flour
1/2 tsp. baking powder
1/8 tsp. salt
1 egg, whisked
2 1/2 Tbsp. ghee, melted
1. Preheat oven to 400 degrees. Place all the bread
ingredients into a mug and mix well.
2. Place the mug into the microwave and
microwave on high for 90 seconds.
3. Let the bread cool for a few minutes and then pop out of the mug and slice into 4
slices.
4. Place the slices onto a baking tray and toast in the oven for 4 minutes.
5. Enjoy with some additional ghee.
10-Minute Keto Toast
(2 servings)

348.82 29.31g 10.18g 12.69g
Ingredients
Preparation
1 zucchini, spiralized
2 slices bacon
1/2 cup cherry tomatoes
2 Tbsp. pesto
1/2 tsp. black pepper
1.Cook the bacon in a medium skillet until done
and set aside to cool. Once cooled, chop the
bacon.
2. Toss the zucchini noodles with the pesto sauce and then add in the tomatoes. Top
with bacon and fresh cracked black pepper to taste
BLT Zoodle Salad
(1 serving)

282.72 8.92g 8.3g 6.29g
Ingredients
Preparation
1 lb. shrimp
1 Tbsp. olive oil
1 Tbsp. lemon juice
1 cup strained tomatoes
2 Tbsp. tomato paste
1/3 cup horseradish
1/2 tsp. salt
1. Preheat the oven to 425 degrees and line a
baking tray with parchment paper. In a large bowl, toss the raw shrimp with the olive
oil, as well as salt & pepper to taste, until thoroughly coated. Spread them out evenly
on the baking tray and bake for 5-10 minutes until pink and cooked through. Store in
the refrigerator until ready to serve.
2. Whisk lemon juice, tomatoes, tomato paste, horseradish and salt together until
well combined. Chill until ready to serve.
Shrimp Cocktail
(2 servings)

341.43 20.38g 31.53g 8.92g
Ingredients
Preparation
1 Tbsp. ghee
1 onion, diced
3 stalks celery, diced
2 tsp. ground cumin
2 tsp. dried oregano
1 tsp. ground coriander
1 tsp. salt
1 tsp. pepper
3 cups chicken broth
2 lbs. chicken breast
1/2 cup coconut milk
1/2 cup cream cheese
1/4 cup lime juice
1 1/2 Tbsp. arrowroot starch
1. In a large pot, heat the ghee. Add the onion and celery,
cook 5-7 minutes. Add garlic, cumin, oregano, coriander,
sea salt and pepper. Give it all stir, cook for 1-2 minutes.
Add broth. Bring to a boil, stirring occasionally.
2. Add the chicken. Stir and reduce heat to medium-high. Cook for approximately
10 minutes, until the chicken is cooked. Using a slotted spoon or tongs, remove the
chicken and shred with two forks. Add the chicken back to the pot. Stir.
3. In a small bowl whisk together the coconut milk, cream cheese and the lime juice.
In another small bowl whisk together the arrowroot starch with ¼ cup or cold water.
Whisk the coconut milk mixture into the chili. Stir well to combine. While whisking
the soup, slowly stir in the arrowroot starch mixture. Bring the chili to a low boil and
let it thicken and reduce slightly.
4. Taste and adjust seasonings as necessary, to your taste. Serve and garnish and
desired.
White Chicken Chili
(6 servings)

519.31 44.49g 22.73g 9g
Ingredients
Preparation
1 avocado, sliced
1 egg, whisked
5 tsp. salt
4 slices bacon
2 portobello mushrooms
4 oz. ground pork
4 oz. ground chicken
1/4 tsp. pepper
2 tsp. italian seasoning
1. Cook the bacon until crispy. Leave the fat in the pan. Mix together the ground
pork, chicken, Italian seasoning, egg, salt, and pepper in a bowl and form 4 thin
patties.
2. Pan-fry the patties in the bacon fat. Then pan-fry the mushrooms.
3. Put together your keto breakfast stack with the mushrooms on the bottom, then
2 thin patties, then 3 slices of avocado, and top it with the slices of bacon. Serve with
the rest of the avocado slices.
Keto Breakfast Stack
(2 servings)

372.28 21.92g 28.46g 15.27g
Ingredients
Preparation
4 soft boiled eggs
1/4 cup chicken broth
1 cup carrots, coarsly shredded
1/2 cup broccoli florets
1 oz. green onions, sliced
1 cucumber, sliced
1/2 Tbsp. ginger, minced
2 Tbsp. sesame oil
1 zucchini, sliced
4 radishes, sliced
1 jalapeno, thiny sliced
2 Tbsp. avocado oil
2 tsp. sesame seeds
1 yellow bell pepper,
sliced
1 red bell pepper, sliced
1 Tbsp. arrowroot flour
2 Tbsp. coconut aminos
1 1/2 Tbsp. rice vinegar
1 tsp. red pepper flakes
4 cups cauliflower rice,
cooked
1 lb. sirloin steak, cut in
strips against the grain
1. Combine chicken broth, coconut aminos, rice vinegar, sesame oil, avocado oil,
ginger, sesame seeds and red pepper flakes in a skillet over medium heat.
2. One the sauce begins to simmer, whisk in the arrowroot flour until smooth. Add the
steak strips and cook for about 10 minutes.
3. Heat 1 tablespoon of avocado oil in another pan over medium heat and saute the
peppers, broccoli and zucchini until they are tender.
4. Build your bowls with cauliflower rice, sautéed vegetables steak, soft boiled eggs,
cucumbers, radishes, carrots, jalapeño and green onion.
Korean Beef Bowls
(4 servings)

56.06 2.32g 2.47g 8.68g
Ingredients
Preparation
1 1/2 tsp. onion powder
1/8 tsp. cayenne
1 Tbsp. paprika
1/4 cup nutritional yeast
1 1/2 tsp. garlic powder
1/4 tsp. salt
1 bag Epic brand baked pork rinds
avocado oil spray
1. Add all the ingredients to a blender except the pork rinds and avocado spray to a
food processor and proces until smooth.
2. Lightly spray your baked pork rinds with avocado oil spray. Transfer the pork rinds
to a plastic bag, sprinkle the topping and shake it until the pork rinds dry and the
spices are sticking. Enjoy!
Keto Cheetos
(1 serving)

661..45 56.77g 29.39g 8.84g
Ingredients
Preparation
1 egg
1/4 tsp. fennel seeds
1/4 tsp. paprika
1/4 tsp. coriander
1/4 tsp. granulated garlic
1/4 tsp. cumin
3 shallots, minced
3 Tbsp. olive oil
10 oz. ground pork
1 lb. watercress, chopped
2 Tbsp. almond meal
10 oz. cauliflower rice
1. In a medium mixing bowl, use a fork to combine the egg, spices, and almond
meal. Then add in the ground pork, adding salt and pepper to taste and combine
thoroughly.
2. Wet your hands and form the mixture into 1-inch meatballs. Once you prepared the
meatballs, heat a large skillet over medium-high heat and add in 1 tbsp of olive oil to
warm. Add the meatballs and cook them for 3-4 minutes per side until browned and
crispy on all edges. Wipe out the pan and transfer the meatballs to another plate.
While they cook prepare the rest of the ingredients.
3. Place a skillet over medium heat with 1-2 tablespoons of olive oil. Add the shallots
and season the skillet with salt & pepper to taste, stirring everything together. Add
the cauliflower rice, continuing to stir until the cauliflower softens which should take
2-4 minutes. Remove the pan from heat and stir in the watercress, seasoning with
salt and pepper.
4. Place the rice in in bowls and top with the meatballs equally.
Hungarian Meatballs
(2 servings)

308.38 23.83g 13.95g 11.98g
Ingredients
Preparation
1 2/3 cups cauliflower
1/8 of an onion, diced
1 egg
1 Tbsp olive oil
1/2 cup shredded mozzarella
1. Clean the cauliflower by rinsing it with water,
then use a grater or a food processor to shave
into riced cauliflower. Place it all in a bowl with
the diced onion, egg, salt & pepper.
2. Mix all the ingredients together until fully incorporated.
3. Heat up the olive oil in a skillet over medium-high heat. Add a scoop of the
cauliflower mixture and flatten it down with a spoon, allowing it to cook for 5 minutes
or until it is crispy. Once it appears crispy, flip it and add some shredded cheese,
cooking for 4 more minutes until the cheese is melted and the botton is crisp.
4. Repeat this until all the batter is used.
Cheesy Cauliflower Hashbrowns
(1 serving)

445.23 21.98g 50.46g 8.71g
Ingredients
Preparation
For the beef:
1 lb. lean ground beef
1 Tbsp. yellow mustard
1 Tbsp. nutritional yeast
1 tsp. garlic powder
1 tsp. salt
1 tsp. pickle juice
1/2 tsp. smoked paprika
1/4 tsp. pepper
For the salad:
3 Tbsp. Primal Kitchen Thousand
Island
2 hearts of romaine, chopped
1 cup roma tomatoes, halved
1/3 cup red onion, diced
1/2 cup pickles, diced
1. Cook ground beef in a skillet over medium-high heat
and season with salt and pepper. Halfway through
browning, after about 4-5 minutes, begin mixing in the mustard, nutritional yeast,
garlic powder, pickle juice, and paprika.
2. Once cooked, taste and adjust spices as desired, and then remove from heat.
3. Assemble the salads with the romaine, beef, onions, pickles, tomatoes, Thousand
Island dressing.
Big Mac Chopped Salad
(2 servings)

483.28 36.79g 29.16g 10.23g
Ingredients
Preparation
1/4 cup yellow onion
1 Tbsp salted butter, melted
1 cup white or bella mushrooms
4 oz. NY strip (top loin) beef steak
1/2 Tbsp olive oil
1. Preheat the grill or a skillet. Brush the butter and
any seasonings to taste on the strip of steak. Let
it sit in the butter and seasonings while you cook
the onions and mushrooms.
2. Heat the olive oil in a skillet over medium-high
heat. Add the onions to cook, stirring them for a
few minutes until they become caramelized. Once
the onions are caramelized, add in the mushrooms
and cook them until tender. Season with salt and pepper and set aside.
3. Place the steak onto the preheated grill or skillet and cook for 3-4 minutes per side
depending on how you prefer your steak.
4. Serve the steak with caramelized onions and mushrooms on top.
Ribeye with Caramelized Onions & Mushrooms
(1 serving)

321.07 25.56g 11.22g 13.72g
Ingredients
Preparation
2 Tbsp. coconut flour
2 Tbsp. golden flax meal
3/4 cup water
pinch of salt
1 egg, beaten
2 tsp. butter
1 Tbsp. coconut milk
1 Tbsp. swerve sweetener
1. Measure the first four ingredients into a small pot over medium heat and stir. When
it begins to simmer, turn it down to medium-low and whisk until it begins to thicken.
2. Remove the coconut flour porridge from heat and add the beaten egg, a half at
a time, while whisking continuously. Place back on the heat and continue to whisk
until the porridge thickens.
3. Remove from the heat and continue to whisk for about 30 seconds before adding
the butter, cream and sweetener.
4. Garnish with your favorite toppings.
Coconut Flour Porridge Cereal
(1 serving)

562.24 42.08g 43.62g 2.53g
Ingredients
Preparation
3 Tbsp. coconut oil
3/4 lb. turkey breasts, diced
4 slices of bacon, diced
1/2 onion, diced
3 spears of asparagus, chopped
1 cup of spinach, chopped
4 tsp. of fresh thyme, chopped
Salt and pepper, to taste
1. In a large skillet, melt the coconut oil over
medium-high heat. Add the turkey and bacon to the skillet and sauté until
slightly browned about 5 to 7 minutes.
2. Add the onion, asparagus, spinach and fresh thyme to the skillet. Sauté for an
additional 10 minutes until the turkey and bacon are cooked through and the
vegetables are soft.
3. Season with salt and pepper, to taste.
Turkey & Vegetable Skillet
(2 servings)

166.13 14.97g 4.83g 5.76g
Ingredients
Preparation
3 eggs
2 oz. coconut oil
2 oz. flaxseeds, ground
4 oz. unsweetened shredded coconut
1 oz. unsweetened cocoa powder
2 tsp. vanilla extract
2 tsp. cinnamon
4 Tbsp. Swerve sweetener
1 1/2 oz. cacao nibs
11 oz. sunflower seeds
1. Preheat the oven to 350 degrees and line a baking dish with parchment paper.
2. Place the sunflower seeds, flaxseeds, and eggs in the food processor with the
blade attachment. Pulse the processor until the seeds are roughly chopped and
mixed well with the eggs.
3. Once mixed well, place all the other ingredients in the food processor and pulse
it again until thoroughly mixed and starting to clump together like a dough.
Press the mixture firmly into the prepared baking dish until it forms a solidified
consistency in the bar.
4. Bake for 15 to 20 minutes. Allow the bars to cool before cutting into 22 servings.
Chocolate Seed Bars
(22 servings)

391.34 37.15g 8.5g 6.39g
Ingredients
Preparation
3 cups cauliflower florets, diced
¾ cup mayonnaise
1 Tbsp. yellow mustard
1 Tbsp. fresh pickle juice
1 Tbsp. dill seasoning
⅓ cup chopped onions
4 hard-boiled eggs
salt and pepper to taste
paprika to garnish
1. Boil 1 inch of water in a large pot on the stove. Add the cauliflower, cover, and
reduce the heat to low. Cook until tender. This will take about 8 minutes. Test the
cauliflower by poking it with a fork to determine it is soft.
2. While the cauliflower cooks, chop 4 boiled eggs into smaller bits.
3. Drain the water from the cauliflower. Place the cauliflower in a large mixing bowl
or serving dish. Add the mayo, mustard, pickle juice, dill seasoning, chopped onions,
chopped egg, salt and pepper to taste to the bowl with the cauliflower. Stir to
combine. Taste repeatedly to determine if additional salt, mustard, or dill seasoning is
needed.
4. Chill for a least one hour. Garnish the potato salad with sprinkled paprika.
Cauliflower “Potato” Salad
(4 servings)

218.86g 17.06g 8.85g 15.98g
Ingredients
Preparation
Cake:
2 1/2 cups almond flour
1/2 cup arrowroot flour
1/3 cup granulated swerve
1 tsp. baking soda
1 1/2 Tbsp. all spice
1 cup coconut yogurt
1 Tbsp. lemon juice
1 cup carrots, shredded
1 cup walnuts, divided
Frosting:
8 oz. dairy free cream cheese, softened
3 Tbsp. keto maple syrup
1/2 tsp. cinnamon
1. Line a 9 x 9-inch pan with parchment paper
and set aside. In a large mixing bowl, add your
dry ingredients and mix well.
2. Add your wet ingredients and mix until fully incorporated. Fold in your chopped
carrots and 3/4 of the cup of walnuts and mix until combined.
3. Transfer your batter into the lined pan. Bake for 40-45 minutes, or until a skewer
comes out clean.
4. Allow carrot cake to cool in the pan for at least 10 minutes, before transferring to a
wire rack to cool completely.
5. In a large mixing bowl, add your softened cream cheese with syrup and cinnamon
and mix until a thick frosting remains.
6. Top with extra walnuts before slicing into 16 slices.
Paleo Carrot Cake
(16 servings)

526.02 47.91g 14.92g 12.7g
Ingredients
Preparation
1 lb broccoli florets
2 red onions, sliced
20 slices of bacon, diced
1 cup coconut cream
salt to taste
1. Cook the bacon in a skillet over medium
heat until crispy. Remove and keep the fat
in the pan.
2. Cook the onions in the bacon fat until tranluscent.
3. Blanch the broccoli florets by adding them to boil water for 1 minute. Remove them
and immediately add them to an ice bath.
3. Toss the bacon pieces, onions, and broccoli florets together with the coconut cream
and salt to taste. Serve at room temperature.
Broccoli Bacon Salad
(6 servings)

27.95g .19g .55g 6.98g
Ingredients
Preparation
2 cups fresh blueberries
1 red bell pepper, diced
2 jalapeno peppers, seeded & finely diced
1/2 red onion, diced
1/3 cup fresh cilantro, chopped
1/2 tsp. sea salt
juice of 1 lime
1. Roughly chop the blueberries. You can also put them in a food processor and pulse
a few times.
2. Combine the blueberries and the rest of the ingredients in a large bowl and mix
together.
3. You can enjoy right away, but it’ll taste better after you let it sit for hour in the
fridge so the flavors meld together and build!
Blueberry Salsa
(9 servings)

354.73 21.92g 33.83g 6.09g
Ingredients
Preparation
4 boneless skinless chicken breasts
1 Tbsp avocado oil
salt and pepper
1 pound mushrooms, washed and quartered
1/2 red onion, sliced
Dressing:
1/4 cup avocado oil
1 Tbsp. balsamic vinegar
1 Tbsp. water
1/2 tsp. dijon mustard
1/2 tsp swerve sweetener
1 tsp. fresh thyme leaves
salt and pepper
1. Preheat the oven to 350 degrees . Gently pound the chicken with the flat side of a
meat mallet to even it out a little. Place the chicken breasts in a 9 x 13 inch baking
dish. Pour the tbsp of oil over the chicken and oil both sides of each breast. Season
both sides of the chicken with salt and pepper.
2. Place the mushrooms and onions in a small bowl. Measure the ingredients for the
balsamic dressing in a small jar and shake to combine. Pour the dressing over the
mushrooms and onions and toss to coat.
3. Place the chicken in the oven and cook for 10 minutes. Add the mushrooms to the
pan around the chicken and cook for 20 - 30 minutes more.
Chicken with Marinated Mushrooms
(4 servings)

176.81 13.66g 6.07g 13.42g
Ingredients
Preparation
1/2 cup coconut flour
3 tsp. cinnamon
1 cup unsweetened applesauce
1/2 tsp. baking soda
1/4 cup + 1 Tbsp. stevia
1/4 cup almond butter
4 eggs
1/4 cup hazelnuts, chopped
4 Tbsp. coconut butter, melted
1 Tbsp. almond milk
1. Preheat the oven to 350 degrees and prepare a loaf pan with nonstick cooking
spray.
2. In a large mixing bowl, combine the coconut flour, cinnamon, applesauce, baking
soda, 1/4 cup of stevia, and nuts. Mix well until combined.
3. Then in a small mixing bowl combine the wet ingredients. Pour this mixture into
the dry ingredients and mix well until the batter is formed.
4. Place the batter into the baking dish then bake for 45-50 minutes until golden
born on top and a toothpick that comes out clean.
5. While the cake is baking make the frosting by combining the coconut butter,
1 Tbsp. of stevia. Using a tablespoon, add almond milk until a thick, firm batter is
formed. Frost the cake once it has fully cooled and enjoy!
Cinnamon Bun Breakfast Cake
(9 servings)

521.95 43.51g 26.21g 8.36g
Ingredients
Preparation
200g cooked chicken breast, diced
1/2 red bell pepper, diced
1/2 cucumber, diced
1 Tbsp. pumpkin seeds
14 blueberries
1/4 cup coconut cream
1 Tbsp. curry powder
Salt to taste
2 Tbsp. cilantro, finely chopped
Lettuce leaves to serve with
1. Place the cooked chicken pieces into a bowl and let cool for a few minutes.
2. Add into the bowl the diced bell pepper, cucumber, pumpkin seeds, and
blueberries.
3. Mix in the coconut cream, curry powder, salt to taste, and chopped cilantro.
4. Serve with lettuce leaves or enjoy by itself.
Curried Chicken Salad
(2 servings)

118.62 10.79g 2.49g 5.74g
Ingredients
Preparation
2 Tbsp. coconut oil, softened
1/2 cup. tahini
1/4 cup coconut cream
3 Tbsp. monk fruit sweetener
1/3 cup coconut flour
1 1/2 oz. sugar free chocolate chips
1. Combine the tahini, coconut oil, monk fruit sweetener
and vanilla and mix until smooth. Fold in the coconut
flour until well combined.
2. Transfer the dough to a lined 8” x 4” baking pan and
set in the freezer for 15 minutes to harden.
3. To make the topping, place the coconut cream and chocolate chips in a sauce pan
over low heat to melt the mixture. Once it is fully melted, remove from the heat and
allow to cool for 5 minutes.
4. Pour the melted chocolate on top of the frozen dough mixture, smoothing it out
with a spatula. Sprinkle with sea salt if desired.
5. Place back in the freezer for 20 minutes to set. Cut into 12 bars and enjoy! Store
extra servings in the fridge or freezer.
Cookie Dough Bars
(12 servings)

376.09 28.26g 21.74g 8.47g
Ingredients
Preparation
4 slices bacon, sliced in 1” pieces
1 cup mushrooms, sliced
4 oz. smoked salmon
4 oz. raw shelled shrimp
½ cup coconut cream
1 pinch celtic sea salt
freshly ground black pepper
1. Start heating a cast iron skillet and place the bacon in it on a medium flame, cook
stirring for about 5 minutes. When the bacon is cooked but not crispy, add the sliced
mushrooms and cook for 5 minutes, stirring often.
2. Now add the smoked salmon cut in strips, cook for 2 to 3 minutes. Add the shrimp
and saute’ on a high flame for about 2 minutes. Add the cream and the salt, lower the
flame and let cook for 1 minute, or until the cream reaches the desired thickness.
3. Serve immediately. You can serve on top of shirataki or zucchini noodles.
Creamy Shrimp & Bacon Skillet
(3 servings)

281.56 25.25g 8.3g 11.3g
Ingredients
Preparation
2 egg whites
1/2 tsp. cinnamon
1/4 cup coconut oil
1 cup almonds
1/2 cup pumpkin seeds
1 cup coconut flakes
1 cup sunflower seeds
1/3 cup sunflower seed butter
3 scoops collagen powder
1/2 tsp. salt
1/3 cup stevia
1. Preheat oven to 350 degrees and line a baking pan with parchment paper. In a
large bowl, stir together the almonds, sunflower seeds, coconut flakes, and pumpkin
seeds.
2. Place a small saucepan over low heat and add the nut butter, coconut oil, collagen,
and stevia. Heat this mixture for 2-3 minutes until smooth and combined. Once
combined, remove from heat and stir in vanilla extract, cinnamon, and sea salt.
3. Pour the mixture over the nut and seed mixture and stir them together until
thoroughly combined. Once mixed, add the egg whites and mix again, until the dry
ingredients are well coated with the wet ingredients. Then press the mixture in the
baking pan and press down to form an even layer. Bake for 20 minutes.
4. Let the bars cool completely before removing from the pan and cutting into 12
bars.
Protein Bars
(12 servings)

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