Breaded Chicken Cutlets (6 servings)

• 1 ½ lbs thinly sliced chicken breast
• Kosher salt
• 2 cups almond flour
• 3 large eggs
• ½ cup grated parmesan cheese
• 1 ½ tsp smoked paprika
• ½ tsp garlic powder
• Ghee, for frying

1. Pound chicken with a meat mallet to approximately ¼ inch.
2. Lay chicken on cookie sheet and lightly coat each side with kosher salt and almond flour.
3. Beat the eggs in a bowl.
4. In another wide, shallow bowl, combine remaining almond flour with parmesan cheese, smoked paprika, and garlic powder.
5. Dip the chicken in the egg and shake off excess. Then coat thoroughly with almond flour mixture.
6. Heat ghee in large skillets on medium heat.
7. When ghee is hot, add chicken and cook on each side until golden brown.

Cabbage Lasagna (6 servings)

This is a huge family favorite.  The entire family prefers this cabbage version to recipes calling for lasagna noodles.

• 1 lb green cabbage
• 2 lbs ground beef
• 1 tbs avocado oil
• 1 clove garlic minced
• ½ tsp salt
• ½ tsp pepper
• 2 cups Rao’s marinara sauce, divided
• 16 oz ricotta cheese
• 2 cup mozzarella shredded, divided
• 2 eggs
• ½ tsp dried parsley
• 1 tsp dried basil
• ½ tsp oregano
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp crushed red pepper
• 1/3 cup parmesan cheese grated

1. Preheat oven to 375 degrees.
2. Bring a large pot of water to a boil. Add salt to pot once boiling. Cut the cabbage into quarters and cut the stem off and place into boiling water. Boil for 10 minutes or until outer leaves look translucent and tender. Drain and set aside to cool.
3. Cook ground beef in oil in a large skillet until browned completely. Add garlic, salt and pepper and 1 cup of marinara sauce. Set aside.
4. In a bowl combine ricotta cheese, 1 cup mozzarella (save the other cup for topping), eggs, seasonings and parmesan. Set aside.
5. Lay cabbage leaves to cover the bottom of a 9 x 13 casserole dish. Spread half the cheese mixture over the cabbage leaves.
6. Spread half the meat mixture over the cheese.
7. Lay more cabbage slices over the meat and repeat again with the rest of the cheese and meat mixture. Finish with the final slices of cabbage.
8. Top with 1 cup marinara sauce and 1 cup mozzarella cheese. Bake 30 minutes covered then uncovered for 10 minutes. Give it a quick 5-minute broil if you like a crispier topping.

Air Fryer Zucchini Fries (1-2 servings)

Another one of my favorites.  I dip these in G Hughes sugar free chilli sauce – delicious!

• ½ cup pork rinds (or parmesan cheese; I prefer he pork rind version)
• 1 egg
• 1 medium zucchini
• ½ tbs salt

1. Slice off the ends of the zucchini. Then, slice the zucchini in half.
2. Cut each half into 8 fries. You should get 16 fries from each zucchini.
3. Set the zucchini in a colander over a paper towel to catch water from the zucchini. Then, add a tablespoon of salt.
4. Mix the zucchinis with your hands or a large spoon to help the coat the zucchinis with salt.
5. Wait 20 minutes to let the moisture of the zucchinis get pulled out. This helps make the zucchinis crispier.
6. Pat the zucchinis with a dry towel or paper towel to remove excess water and some of the salt.
7. You can even rinse the zucchini and pat dry if salt is a concern.
8. In a small bowl, add 1 egg per zucchini.
9. In a plate, add ½ cup of pork rinds or grated parmesan cheese.
10. With one hand, grab the zucchini and dip it into the egg. Let the egg drip off and add it to the pork rinds or parmesan plate.
11. With the other hand, pat the cheese into the zucchini.
12. Lift it with the designated cheese hand and add it to the air fryer basket. Keep the zucchinis spread apart so that they are not touching.
13. Set the air fryer to 375 degrees F for 15 minutes.
14. Flip the zucchini fries over at the 10-minute mark.
15. Serve immediately.

Peanut Butter and Jell-O (1 serving)

Don’t knock this one until you’ve tried it.  This is my go-to when I am craving something sweet.  It sounds bad, looks bad …. but is soooooo good! 

• 1 package of sugar-free Jell-O
• 1 tbs Kraft all-natural peanut butter with sea salt

1. Add 1 cup boiling water to a package of Jell-O.
2. Mix thoroughly.
3. Add 6 – 8 ice cubes and continue mixing until ice is dissolved.
4. Pout into two bowls and let chill.
5. Once chilled, add 1 tbs of Kraft all-natural peanut butter with sea salt. Mix and enjoy!

          (My own fabulous concoction!)

Mason Jar Ice Cream (2 servings)

• 1 cup hwc
• 2 tbs sweetener (I use erythritol)
• 2 tbs cocoa powder
• 1 tsp vanilla

1. Put all ingredients into a mason jar.
2. Shake, freeze, and enjoy!

Morning Boost Coffee

I make this when I’m feeling a bit hungry in the morning.

• 1 cup brewed coffee – cold
• 1 cup unsweetened almond milk
• 1 tbs MCT oil
• 2 tbs hwc
• 1 scoop Keto Slimfast Chocolate Powder (I buy mine from Walmart; pharmacy section)
• Handful of ice-cubes

1. Place all ingredients in a high speed blender and mix for 30-seconds.

           (Another self-created recipe)