Yeast-Free Ranch Dressing (Keto)

Ingredients:

• 3/4 c cashews, soaked for at least 2 hours
• 1/2 c water
• 2 T lemon juice
• 2 T apple cider vinegar
• 3 T olive oil
• 1/2 t salt
• 1/2 t dried thyme
• 1/2 t dried oregano
• 1 clove garlic
• 1/2 T fress dill
• 3 t fresh parsley

Instructions:

1. Blend all ingredients in a high speed blender or Vitamix.
2. Once dressing is blended, chop a few additional tablespoons of herbs and mix them in.
3. Enjoy on top of a fresh, green salad or dip your favorite yeast-free veggies in it!

Caribbean Coconut Salmon

Caribbean Coconut Salmon (Keto)

If you love salmon, but have tired from your traditional salmon recipe, allow this sweet and savory coconut crusted dish steal your heart all over again! With minimal ingredients and maximum flavor, Caribbean Coconut Salmon will be a new family favorite!

Caribbean Coconut Salmon

Ingredients:

• 2 salmon fillets
• 1/4 C coconut flour
• 1/2 C unsweetened shredded coconut
• 1 egg, beaten
• 1/4 t sea salt

Instructions:

• In a medium-sized mixing bowl, mix coconut flour, shredded coconut and salt.
• In a separate bowl, dip salmon into egg, coating both sides. Then dip salmon into coconut flour mixture.
• Lay salmon flat in glass baking dish and bake on 375 degrees for 15-20 minutes until crust is slightly browned.
• Enjoy with freshly steamed veggies or on top of a fresh salad!

Flax Bread (Focaccia way)

• 2 cups flax seed meal
• 1 Tablespoon baking powder
• 1 teaspoon sea salt
• 1-2 Tablespoons Truvia, Swerve, Equilivant
• 5 beaten eggs
• 1/2 cup water
• 1/3 cup Coconut Oil
• You can also add 1/4 teasp of Onion powder, garlic powder, italian seasons to change the flavor

• Prep Time: 15 minutes
• Cook Time: 20 minutes

• Total Time: 35 minutes

PREPARATION

Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiledparchment paper or a silicone mat.1) Mix dry ingredients well -- a whisk works well.

2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 24-28 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.

1 minute Almond Bread in a cup

Almond Bread in  a Cup (Keto)

• 1 large egg
• 1 tsp water
• 1 Tablespoons buttermilk - or 3 Tablespoons milk or milk substitute (almond, coconut) plus 3/4 tsp vinegar
• 1/4 cup gluten free flour like Almond Flour
• 1/4 tsp baking powder
• 1 tsp Truvia, or Swerve (1 tsp honey, agave, molasses or 1 Tablespoon applesauce would also work as a sweetener substitute)

Instructions

1. Combine the wet ingredients first and then incorporate the dry ingredients. Stir until well combined.
2. Pour the mixture into a sandwich-shaped storage container shake it down to remove air bubbles (do not put the lid on.)
3. Put the container in your microwave and cook for approximately 85 seconds (cooking times may vary).
4. Transfer the bread onto a rack to cool completely, then cut into two sandwich slices (or just eat it like it is!)