Cheeseburger Casserole (9 servings)

Base Layer

• 1 tbs avocado oil
• 1 large head cauliflower
• ½ tsp sea salt
• 1 cup cheddar cheese (shredded)
• ¼ cup heavy cream

Beef Layer

• 2 lbs ground beef
• 2 tsp sea salt
• ½ tsp black pepper

Topping

• ½ cup sugar-free ketchup 
• 2 tbs mustard (or more if you love mustard!)
• 1 cup cheddar cheese, shredded

1. Rice the cauliflower using a food processor or box grater. (You can also use pre-made cauliflower rice). Heat the oil in a large sauté pan over medium-high heat. Add the cauliflower rice and sea salt. Stir fry until the cauliflower is cooked and a little browned, about 7-10 minutes.
2. Remove from heat. Stir in the cheddar cheese and heavy cream.
3. Transfer the mixture evenly to a 9 x 13 glass casserole dish. Set aside.
4. Preheat the oven to 400 degrees.
5. Lightly wipe down the sauté pan to remove any cauliflower pieces, and add the ground beef. Season with sea salt and black pepper. Cook the ground beef until browned, about 10 minutes. Drain if needed.
6. Sprinkle the ground beef evenly over the cauliflower in the casserole dish.
7. Drizzle the casserole with ketchup and mustard. Sprinkle with shredded cheese.
8. Bake for about 10 minutes, until casserole is hot and cheese melts.

Pork Chops (4 servings)

• 4 boneless pork chops
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 8 oz. raw mushrooms, sliced
• 2 cloves garlic, minced
• ½ cup heavy cream
• ½ cup freshly grated parmesan
• 1 tsp. dried oregano
• Pinch crushed red pepper flakes
• 3 cups packed baby spinach

1. Season pork chops on both sides with salt and pepper. In a large skillet over medium heat, heat oil. Add pork chops and cook until golden and cooked through. Remove from skillet and place on a plate to keep warm.
2. Add mushrooms to skillet and cook until softened, 5 minutes, then add garlic and cook until fragrant, 1 minute more. 
3. Add heavy cream, Parmesan, oregano, and a pinch of red pepper flakes. Season with salt and pepper. Bring sauce to a simmer and cook until thickened, about 3 minutes. Add spinach and cook until wilted, 2 minutes more. 
4. Return pork chops to skillet and cook until warmed through, 5 minutes. 

Chicken Parmesan (4 servings)

• 4-5 oz boneless skinless chicken breasts
• 1 tbs Italian seasoning
• 1 tsp paprika
• ½ tsp onion powder
• Salt and pepper, to season
• 1 tbs olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 fire roasted pepper, (fire roasted capsicum), chopped
• 15 oz crushed tomatoes, OR tomato puree
• 2 tbs tomato paste, garlic and herb flavoured if possible
• Pinch crushed red pepper flakes 
• ¾ cup shredded mozzarella
• 1 tbs freshly chopped parsley, to garnish

1. Arrange oven shelf to the middle of the oven. Preheat broiler on medium heat.
2. Season chicken with 2 tsp of Italian seasoning, paprika, onion powder, salt and pepper.
3. Heat oil in a pan or skillet over medium heat. Cook chicken on both sides until browned and cooked through (about 8 minutes each side). Transfer to a plate; set aside.
4. Cook the onion in the same pan until transparent (about 3-4 minutes) scraping any browned bits form the bottom of the pan, then add in the garlic and cook until fragrant (about 1 minute). Add the fire roasted pepper (or capsicum), crushed tomatoes, tomato paste, crushed red pepper flakes (if including) and remaining Italian seasoning. Give it a good stir to mix well.
5. Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).
6. Arrange the chicken in the sauce and top each breast with 2-3 tbs of mozzarella cheese per breast. Transfer to the oven to broil for 1-2 minutes, or until the cheese in browned and bubbling.
7. Garnish with parsley and serve.

Summertime Cauliflower Salad (8 servings)

The potato salad equivalent!

• 1 medium cauliflower head, chopped
• 3 large hard boiled eggs
• 4 strips cooked bacon
• 2 stalks celery
• ¼ medium red onion
• 3 tbs chives
• ½ cup mayonnaise
• ½ tbs yellow mustard
• ½ tbs apple cider vinegar
• 1 tsp Pink Himalayan Salt
• ½ tsp black pepper

1. Break the head of cauliflower up into chunks and cut into desired sized pieces.
2. Add all the cauliflower to a microwave safe bowl and cover bowl with damp paper towels. Microwave on high for 3 minutes. Re-dampen the paper towels and microwave for another 3 minutes or until cauliflower is fork tender.
3. Dice the bacon, hard boiled eggs, celery, red onion and chives and add it to the bowl of cauliflower.
4. In a separate bowl combine the mayo, mustard, apple cider vinegar, salt and black pepper and then pour it over the cauliflower mixture.
5. Combine the entire mixture thoroughly with a spoon and add any additional salt and pepper as you see necessary.
6. Store in a sealed container in the fridge up to one week. Serve cold and enjoy!

Almond Flour Cookies (10 servings)

• ¼ cup butter softened
• ¾ cup Swerve
• 1 tsp almond extract
• 2 eggs
• 2 cups almond flour

1. Preheat oven to 350F.
2. Using a hand mixer or stand mixer, beat together Swerve and butter until creamy (about 2 minutes). Then add the eggs one at a time and mix until smooth.
3. Add almond extract.
4. Add in almond flour slowly and mix until well incorporated.
5. Scoop out the cookie batter onto a sheet pan into 20 cookies.
6. Bake for 15-18 minutes until the bottom is browned and edges are crispy.

Almond Flour Cookies Variations

• Omit almond extract and add cinnamon to make something like snickerdoodles instead.
• Use lemon extract instead of almond extract to make fantastic lemon cookies.
• Add sugar-free chocolate chips to the almond flour cookies batter if you need some more chocolate in your life.