Every month we will be adding new tried and true recipes to this page. We love to eat and when we’re not crazy busy, we enjoy cooking. We believe it is extremely important to have a healthy relationship with food and represent that here on our recipe page. Some recipes might be slightly more indulgent than others (#moderationnotdeprivation), but the common theme is that they are delicious and good for you. Lots of color, lots of flavor and good for your soul.
We love these recipes and really hope you will too! Let us know what you think!
(This is my son’s favorite snack. He loves to make these and I have no problem with him eating the entire batch! – L.)
1 whole bunch kale stems removed and torn into pieces
1 – 2 tablespoons organic olive oil or avocado oil spray
sea salt to taste
fresh ground pepper optional
Preheat oven to 300 degrees.
Line a baking sheet with parchment paper.
In a bowl, massage or spray kale evenly with olive/avocado oil on both sides and spread onto baking sheet in a single layer.
Sprinkle with preferred seasoning (salt and pepper).
Bake 20-25 minutes, turning once, until kale is dry and crispy.
Recipe by Sweat Net CLT: https://sweatnetclt.com/recipe/kale-chips/
SHREDDED CHICKEN CHILI
4 chicken breasts large, shredded
1 tbsp Butter
½ onion chopped
2 cups Chicken broth
10 oz diced tomatoes canned, undrained
2 oz tomato paste
1 tbsp Chili powder
1 tbsp Cumin
1/2 tbsp Garlic powder
1 jalapeno pepper chopped (optional)
4 oz Cream cheese
Salt and pepper to taste
Prepare chicken by boiling chicken breasts in water or broth on stovetop for 10-12 minutes, just barely covered in liquid. Once the meat is no longer pink, remove from fluid and shred with two forks. This same technique can also be used with a pressure cooker at pressure for 5 minutes with a natural release, or a slow cooker for 4-6 hours. Whatever’s clever for you! Rotisserie chicken meat can be substituted for the breasts as well.
In a large stockpot, melt the butter over medium-high heat. Add the onion and cook until translucent.
Add the shredded chicken, chicken broth, diced tomatoes, tomato paste, chili powder, cumin, garlic powder, and jalapeno to the pot and combine by gently stirring over the burner. Bring to a boil, then drop it down to a simmer over medium-low heat and cover for 10 minutes.
Cut cream cheese into small, 1-inch chunks.
Remove lid and mix in the cream cheese. Increase the heat back up to medium-high and continue to stir until the cream cheese is completely blended in. Remove from heat and season with salt and pepper to taste.
Eat as-is or garnish with toppings of your choice such as cilantro, sour cream, jalapenos, green onions, and Monterey Jack cheese for ooey gooey goodness.
Recipe by Ketogasm: https://ketogasm.com/shredded-chicken-chili-recipe/
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 cup olive oil
1 tablespoon parsley
2 tablespoons rice vinegar
2 tablespoons sugar
1⁄2 head romaine lettuce, chopped
1⁄2 head green leaf lettuce, chopped
1 cup celery, chopped
4 green onions, chopped
11 ounces mandarin oranges, can, drained
1 avocado, chopped
1 apples or 1 pear, chopped
1⁄4 cup dried cranberries
1⁄2 cup almonds, candied
1⁄2 cup blue cheese, crumbled
3 ounces chicken, shredded (optional)
Mix salt, pepper, olive oil, parsley, rice vinegar and sugar. Set aside.
Place in large bowl romaine lettuce, green leaf lettuce, celery, onions, oranges, avocado, apple or pear, cranberries, almonds, blue cheese, and if using chicken.
Toss dressing and salad together and enjoy.
Recipe by Genius Kitchen: https://www.geniuskitchen.com/recipe/cornucopia-salad-374086
KETO CHOCOLATE MUG CAKE
1 Tablespoon Butter, melted
1 Tablespoon Coconut flour or 3 Tbsp Almond flour
2 Tablespoons Swerve (erythritol)
1 Tablespoons Cocoa powder
1/2 teaspoon Baking powder
1 Egg, beaten
Splash of vanilla (for vanilla cake option)
1 Tablespoon Sugar free chocolate chips (optional for topping)
In a coffee mug, melt the butter in the microwave for 10 seconds. Add the coconut flour, swerve, cocoa powder, baking powder, and beaten egg. Mix well. Microwave on high for 60 seconds, being sure not to overcook. If you overcook it, it will be dry. Top with a few chocolate chips if desired.
Recipe by JenniferBanz.com – https://jenniferbanz.com/keto-mug-cake