Keto Chocolate Cheesecake

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Valentine’s Day is just around the corner and that means chocolate! With so many people eating healthier, following diets and exercising more, we wanted to share a recipe that offers all an alternative to the heavy rich and creamy cheesecake that is both tasty and decadent. It all starts with cocoa powder. From the crust to the filling, you may have to hide a piece before it’s all gone!

Ingredients

Crust:
1 ¾ cups blanched almond flour
4 tbsp cocoa powder
3 tbsp monk fruit erythritol blend
⅓ cup butter melted
1 tbsp vanilla extract
Filling:
8 oz unsweetened baking chocolate
24 oz cream cheesesoftened at room temperature
1 ¼ cups powdered monk fruit sweetener
1 tbsp vanilla extract

Directions

Crust:

In a large bowl, stir almond flour, cocoa powder and erythritol.

In a small bowl, stir melted butter and vanilla together. Add to dry mixture. Stir until the mixture sticks to the back of the spoon or spatula. It should be crumbly, but sticky enough when pressed together.

Line the bottom of a 9-inch springform pan with parchment paper. Press the crust into the bottom of the pan. Chill while preparing the filling.

Filling:

Melt the unsweetened chocolate in the microwave or use a double boiler on the stove, stirring occasionally. Be careful not to overheat, especially in the microwave. The chocolate can burn, and you’ll have to start over. Set aside and cool.

Use a hand mixer at medium-low speed to beat together the cream cheese, powdered sweetener and vanilla extract, until fully incorporated and fluffy.

Once the chocolate has cooled, beat into the cream mixture at medium-low speed.

Transfer the filling to the crust and use a spatula to smooth it over the top. Place in refrigerator for 2-3 hours, until set.

NOTES: When it’s time to serve, add sliced fresh strawberries on top.

Heart Healthy Chicken Lettuce Wraps

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There are moments when craving certain foods can send you heading for your favorite take-out restaurant. But these wraps satisfy those cravings, are so much healthier than take-out, and are very easy to make. It’s a win-win-win! This recipe is heart healthy, packed with nutrients, and has great flavor.

Ingredients

2 tbsp avocado oil
2 tbsp balsamic vinegar
1 tbsp sesame oil
2 tbsp coconut aminosyou can also use braggs liquid aminos
2 boneless, skinless, chicken breasts, thinly sliced if you can, use organic grass fed
¼ cup green cabbagethinly sliced
¼ cup green onionsthinly sliced at an angle
½ cup mushroomsthinly sliced
3 fresh cloves garlicgrated
1 tsp fresh gingergrated
½ tsp sea salt
½ tsp fresh cracked black pepper
¼ cup carrotsjulienne (for garnish)
1 tbsp sesame seeds(for garnish)
butter lettuce leaves

Directions

In a medium-sized bowl, add sesame oil, balsamic, aminos, ginger, garlic, salt, pepper and chicken. Mix and set aside.

Chop veggies.

In a large pan over medium heat, add avocado oil, onions and mushrooms. Sauté for 5 minutes, stirring gently.

Add chicken and cook to brown, about 8-10 minutes.

Add cabbage and reduce to low. Cover and let simmer for about 5 minutes, until cabbage is softened (stir every few minutes).

Rinse butter lettuce and pat dry with clean kitchen towel. Pull apart leaves and place on platter. Add 1-2 Tbsp. of mixture in center of lettuce and top with carrots and sesame seeds.

NOTES: These make a great light lunch or snack. Also amazing for entertaining. Sometimes I’ll add a few extra veggies and place as toppings for guests to add as they wish. Sprouts, red cabbage, and chopped cashews are just a few of my faves!

Cauliflower Rice Stuffed Peppers

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Get rid of those extra calories and carbs in most traditional stuffed pepper recipes and cross over to a healthier version that is loaded with nutrients without sacrificing great flavor! We are swapping that white rice for cauliflower “rice.” Use any color pepper you have on hand and pack up those left overs for work the next day.

Ingredients

4 large red bell peppers
2 cups cauliflower florets
2 tbsp extra virgin olive oil
½ cup chopped onion
1 lb lean ground beefyou can also use lean ground turkey
2 cloves garlicminced
½ tsp dried oregano
¼ tsp red pepper flakeadd more if you like it hotter
¼ tsp ground cumin
8 oz can tomato sauce
½ cup part-skim mozzarellashredded
Celtic sea salt and fresh cracked black pepper to taste

Directions

Preheat oven to 350 degrees Fahrenheit.

Cut bell peppers in half down the middle and core out all seeds and pepper cavities. Boil an inch of water in a large pot fitted with a steamer basket. Steam the peppers until starting to soften, about 2-3 minutes. Remove the peppers from the pot and set aside.

Pulse cauliflower in a food processor until contents are the size of rice. Heat half of the olive oil in a large skillet over medium heat. Add the cauliflower rice and a pinch of salt and pepper. Cook, stirring, until softened and starting to brown, about 3-5 minutes. Transfer to a small bowl.

Wipe out pan and add the remainder of the olive oil and sauté the onion until tender, about 3-5 minutes. Add garlic, beef, oregano, red pepper flake, cumin and salt and pepper to taste. Cook, stirring and breaking up the beef with a wooden spoon just until no longer pink, about 5 minutes. Add tomato sauce and the cauliflower rice; stir to coat.

Place peppers upright in an 8-inch square baking dish. Fill each pepper with a generous 1 cup of the cauliflower mixture. Top each pepper with 2 Tbsp. cheese.

Bake until the filling is heated through and the cheese is melted, about 20-25 Minutes.

NOTES: This also goes great with ground turkey. This is a great double-batch recipe that you can pre-package for lunches during the week too!

Homemade Cheese Crackers

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DifficultyBeginner

Looking for a good cracker to go with your cheese and meat board can be difficult. Skip the grocery store and make this recipe! This is the tastiest and easiest cracker you can make in no time flat. Add a fig spread on the side and you’re all set! Hosting a party? These cheese crackers are a perfect scratch-made addition!

Save
Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
 8 oz gruyere cheesegrated
 1 cup all-purpose flour
 4 tbsp cold buttercut into pieces
 ½ tsp salt
 ½ tsp pepper
 3 tbsp ice water
1

Put the Gruyere, flour, butter, salt and pepper in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 30 min.

2

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

3

Roll out the dough to 1/8-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15-17 Minutes (rotate half way through). Allow to cool before packing up.

4

NOTES: This is a fun recipe that can be jotted down on cute recipe cards tied to individually wrapped bags of these crackers making a great gift for the host or guests at the party!

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Tuscan White Bean Soup

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A simple and inexpensive soup that will warm you up from the inside out! Add a slice of toasted bread and a drizzle of olive oil to complete this tasty meal. 

Ingredients

1 lb dried cannellini or great northern beans
2 tbsp olive oil
1 ½ cups diced onion
1 cup diced carrots
1 cup diced celery
2 tbsp chopped fresh garlic
6 cups low-sodium chicken or vegetable broth (homemade is best)
2 dried bay leaves
1 parmesan rind or grated parmesan1 x 2 inches or one Tbsp. grated
6 cups chopped kaleremove ribs first
1 can diced tomatoes
2 tsp minced rosemaryjust leaves, toss stems
2 tsp minced oreganojust leaves, toss stems
3 tbsp white-wine vinegar
1 tsp salt
1 tsp pepper

Directions

Place dried beans in large bowl and pick over and sort out any bits (non-bean related). Rinse under cold water and drain. Add 3 quarts cold water, cover and soak at room temperature for 8-20 hours. Drain and rinse beans.

Heat 1 Tbsp. oil in a large Dutch oven or pot on medium heat. Add onion, carrot and celery and cook until starting to soften. Stir in garlic and cook until the onion is translucent and garlic is fragrant. Approximately 8-10 minutes.

Stir in broth, soaked beans, bay leaves and parmesan rind. Increase heat to high and bring to a boil, cooking for 5 minutes. Reduce heat to low and partially cover. Simmer until the beans are slightly tender, 45-50 Minutes. (If using canned beans, simmer time is only 15-20 minutes).

Stir in kale, tomatoes, rosemary, oregano, vinegar, salt, and pepper.

Before serving, discard bay leaves and parmesan rind (if used). Ladle soup into a bowl and drizzle remainder of olive oil over the top. Serve with a side of whole-wheat crusty bread and enjoy!

TIP 1: To quick-soak beans place them in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour.

TIP 2: A secret for any soup base, keep your parmesan cheese rind after you’ve shaved all the cheese off. I like to cut in 1 by 2 inch cubes and store in a sandwich bag, label and keep in the freezer. Add to any soup when you add water/broth and take out just before serving.

NOTES: You can also use canned, rinsed cannellini beans if you have them on hand.

Paleo Friendly Pot Roast and Gravy

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One of my favorite meals to make in the slow cooker is pot roast; especially when I’m hosting a party around the holidays. Since a majority of the work is magically done in the slow cooker, all I have to do is make the sides and gravy.

Lately some of my friends and family are following the paleo diet. I usually make a few different sides like roasted Brussels sprouts, carrots, and potato halves so that everyone is happy. Once your guests arrive and the smell of the aromas from the kitchen greet them at the door…well let’s just say, it better be time to eat!

Ingredients

4 lbs boneless chuck roast
2 tbsp olive oil
1 cup paleo free beef stock or water
1 onionquartered
2 large carrotspeeled and roughly chopped
1 sprig thymeif you don't have fresh, use 1 tsp dry
1 sprig oreganoif you don't have fresh, use 1 tsp dry
2 bay leaves
3 cloves garliccrushed
salt to taste
black pepper to taste
2 tbsp arrowroot

Directions

Brown meat on both sides in a large cast iron skillet (okay to use any large pan) with olive oil.

Add vegetables, garlic, and herbs to slow cooking and place meat on top. Pour over beef broth or water and season with salt/pepper.

Cook meat on the low setting for 420 Minutes, or until done.

After the meat is cooked, pour off the broth from the pot roast and put in pan on stove top on medium-high.

Add arrowroot into a small bowl along with 2 Tbsp. cold water and stir.

While whisking the gravy, pour in the arrowroot mixture until the gravy is thickened.

NOTES: About half way through the cooking process, I like to carefully turn the meat over on its other side and place some of the veggies on top to hold the moisture in the meat. Slice up as you like and serve with a side of roasted paleo friendly veggies and add gravy over the meat – yumm!

Keto–Friendly Walnut Fudge Brownies

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There is something exciting about baking homemade treats and giving them away to friends and family! Made from only a few ingredients, these keto friendly brownies are baked with love and are a great addition to your recipe collection.

Ingredients

¾ cup unsalted butter
4 oz unsweetened baker’s chocolate
¾ cup blanched almond flour
⅔ cup erythritol
3 tbsp cocoa powder
2 eggsroom temperature
1 tsp vanilla extract
½ cup walnutschopped

Directions

Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 pan with parchment paper (make sure the edges hang over the sides).

Melt the butter and chocolate together in a double boiler. Stir until smooth. Remove from heat.

Add vanilla and stir.

Add the almond flour, erythritol, cocoa powder (reserve 1 tbsp. for garnish), salt (to taste), and eggs. Stir together until uniform. Add chopped walnuts. The batter may look slightly grainy.

Transfer the batter to the lined pan and smooth the top with a spatula.

Bake for about 12-18 Minutes, until an inserted toothpick comes out almost clean (you want to slightly under bake).

Cool completely before cutting. Place the remainder of the cocoa powder in a fine sifter and dust the brownies before removing them from the pan.

Plate brownies and serve.

NOTES: If you are making these as gifts, double batch this and cool completely. Place 3-4 in a clear cookie bag or decorative tin and add bow. To personalize the gift, you can create recipe cards and a cute little message.

Holiday Party Appetizer – Brie, Apple, and Honey Crostini

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This time of year is packed with parties, shopping, and all things that make the days go by way too fast! That’s what inspired this recipe. Both quick and easy to make, this simple appetizer will entice anyone walking by, offering a little sweet and tangy bite. Did I mention this recipe is healthy? Sign me up!

Ingredients

1 baguettecut into 1/2 inch slices at a slight diagonal
1 jar apple butter
6 oz brie
2 large applesred or green
1 tsp fresh lemon juice
1 cup whole walnuts
honey

Directions

Preheat oven to 350 degrees Fahrenheit.

Spread apple butter on one side of the baguette slices, about 2 tsp. per slice. Lay bread out on a large baking sheet.

Thinly slice brie and place on top of each crostini. Bake in oven for about 6-8 Minutes or until the brie melts.

Slice apples into thin slices, removing the core. Place in a bowl and toss with lemon juice to keep them from turning brown.

Remove crostini from the oven and top with apple slices. Drizzle the tops with honey and sprinkle the walnuts on top (the honey will keep them in place).

NOTES: You can also use pecans. Feel free to coarsely chop nuts.

Turkey, Kale and Carrot Soup

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Our Thanksgiving table is always packed with the largest turkey we can buy and served alongside an array of tasty sides that are rich and full of flavor. Friends and family gather as we eat as much as our stomachs can hold.

As the next day begins and my body slowly recovers from a ‘food coma’, I think about how I’m going to create another meal from these leftovers?

I always start with a healthy pot of soup, made from homemade turkey bone broth, packed with veggies and served with some crusty bread. I always create a double batch and freeze half of it for those cold winter nights or when I feel like a cold is coming on. Garlic, turmeric and ginger help fight those germs off before they take over my body!

Ingredients

1 tbsp olive oil
8 cloves garlicfinely chopped
1 tbsp fresh grated ginger
1 tbsp fresh grated tumericor 1 tsp ground tumeric
1 large white oniondiced
3 large carrotsthinly sliced
3 cups kale leavescut ribs out and finely chop
3 celery stalksthinly sliced
8 cups turkey bone brothsee below for directions)
1 lb turkey (white or dark meat okay)chopped or shredded
1 tsp fresh chopped roasemaryremove stems
1 tsp fresh chopped thymeremove stems
Celtic sea salt and fresh cracked black pepper to taste
Bone broth:
1 large onioncoarsely chopped
6 cloves garlicsmashed
1 cup fresh parsley
1 lemon peel
2 bay leaves
7 qts filtered water

Directions

Bone broth:

Place turkey carcass and giblets in large stock pot. Add all ingredients and bring to a boil. Reduce heat to medium-low and simmer for 8-10 hours.

Discard the solids and strain broth through a fine-mesh strainer into a large container.

Soup:

Place a large pot over stove on medium-high heat and add oil. Add garlic, onion, carrots and celery. Cook for a few minutes until onion is tender and translucent.

Add ginger, turmeric, kale, rosemary and thyme. Stir to incorporate.

Add turkey and bone broth. Taste and season with salt and pepper. Stir all ingredients and place on medium-low heat and simmer uncovered for 20-25 minutes.

Taste and adjust seasonings and enjoy!

NOTES: You can substitute any of the veggies based on what you have on hand.

Apple Spinach Salad with Cranberries and Feta

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If you are looking for a light lunch or a side to a lovely dinner, you have got to make this recipe. Each bite is packed with nutrients, antioxidants, and fiber, providing a sweet and savory bite.

Ingredients

12 oz baby spinachrinsed and dried well
2 medium apples (one fuji and one granny smith)cored and thinly sliced
½ red onionfinely sliced
½ cup walnut halves
½ cup cranberries
5 oz feta cheesecrumbled
Vinaigrette:
¼ cup Braggs organic apple cider vinegar
3 tbsp extra virgin olive oil
1 tbsp local honey
1 garlic clovegrated
1 tbsp Dijon mustard
Celtic sea salt and fresh cracked black pepper to taste

Directions

Add spinach, apples, red onion, cranberries, walnuts and half of the Feta cheese in a large bowl and toss lightly.

Grab a mason jar with a lid and add all vinaigrette ingredients and close lid. Shake and drizzle over the top of the salad.

Garnish with the remainder of cheese and serve immediately.

NOTES: If you don’t have any spinach on hand, you can use romaine or micro-greens. This salad pairs well with grilled fish or chicken.