Béarnaise Sauce

  • Servings: 6
  • Difficulty: easy
  • Rating: ★★★★★
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A smooth and creamy sauce that pairs well with steak.

Ingredients

  • cups ghee
  • 4 egg yolks
  • 6 tablespoons tarragon (minced)
  • 2 tablespoons shallots (minced)
  • ½ cup chicken stock
  • ½ cup white wine vinegar
  • 1 teaspoon salt

Directions

  1. Heat a saucepan over medium heat.

  2. Add in the vinegar, stock, shallots, and half the tarragon.
  3. Boil until the liquid has reduced to about 2 tablespoons. Set aside and let it cool.
  4. Pour the egg yolks into a blender or food processor. Mix until very smooth.
  5. Add in the liquid reduction. Continue mixing until evenly combined.
  6. Place the saucepan back onto the stove over low heat.
  7. Add in the ghee for a minute or two, set aside once melted.
  8. Slowly pour the melted ghee into the blender or food processor.
  9. Add in the rest of the tarragon as well as salt. Mix until fully combined.
  10. Enjoy!

Chicken Meatballs

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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A classic Italian favorite.

Ingredients

Meatballs

  • 1 lb minced chicken
  • 1 large egg
  • ½ cup onion (diced)
  • 3 garlic cloves (minced)
  • 2 tablespoons parsley (finely chopped)
  • 1 tablespoon fresh thyme (finely chopped)
  • 2 tablespoons organic napolitana sauce (Kirkland)
  • 1 tablespoon ghee
  • 1 lemon (juiced)

Directions

  1. Heat ghee in a skillet over medium-high heat.
  2. In a large bowl combine the chicken with the onions, garlic, egg, herbs, and lemon juice.
  3. Once it is mixed well, shape into round balls.
  4. Add the meatballs to the skillet. After a few minutes add the napolitana sauce.
  5. Continue cooking until the meatballs are fully prepared.
  6. Place the meatballs onto a plate, pour the sauce on top.
  7. Enjoy!

Egg Wraps

  • Servings: 3
  • Difficulty: easy
  • Rating: ★★★★★
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A fun and healthy breakfast.

Ingredients

  • 6 eggs
  • ½ cup pesto sauce 
  • 1 tablespoon avocado oil
  • 8 slices prosciutto 

Directions

  1. Preheat oven to 375F (190C).
  2. Whisk the eggs and pesto sauce in a large bowl until well combined.
  3. Heat the avocado oil in a large skillet over medium heat. Pour in the egg mixture.
  4. Stirring regularly, cook fully through. Take off heat and set aside.
  5. Line a sheet tray with parchment paper.
  6. Lay 2 pieces of prosciutto together, slightly overlapping to form a base.
  7. Divide egg mixture evenly between all the prosciutto wraps.
  8. Fold the meat around the eggs and lay seam side down.
  9. Bake for 16-18 minutes, flip over and bake 5 more minutes.
  10. Enjoy!

Egg Drop Soup

  • Servings: 6
  • Difficulty: easy
  • Rating: ★★★★★
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A restaurant classic that makes a great starter.

Ingredients

Soup

  • 8 large eggs
  • 8 cups chicken broth
  • 1 medium onion (diced)
  • 4 tablespoons arrowroot or tapioca flour
  • 2 tablespoons sesame oil
  • 1 tablespoon coconut aminos
  • 2 teaspoons salt
  • 1 drop fish sauce (very small)

Garnish

  • 2 tablespoons chives

Directions

  1. Add the sesame oil to a pot over medium heat. Once very warm, add in the onions.
  2. Sauté the onions until they are soft. Add in the remaining soup ingredients.
  3. Bring the pot to a boil, then reduce to a simmer.
  4. Whisk the eggs in bowl. While stirring the soup in a circular motion, pour the eggs slowly into the pot.
  5. Taste and add additional salt or seasoning if needed.
  6. Garnish with chives before serving if desired.
  7. Enjoy!

Creamy Popcorn Shrimp

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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Crunchy shrimp full of flavor.

Ingredients

Shrimp

  • 1 lb shrimp
  • 1 large egg
  • 2⁄3 cup coconut flour
  • ½ cup arrowroot or tapioca flour
  • ½ teaspoon salt
  • ¼ cup avocado oil
  • 2 tablespoons chives
  • 1 tablespoon sesame seeds

Sauce

Directions

  1. Combine all the ingredients for the sauce. Mix well and set aside.
  2. In a small bowl whisk the egg.
  3. In a separate bowl add the coconut flour, arrowroot, and salt. Mix until combined.
  4. Peel and rinse the shrimp. Dip each shrimp into the egg  followed by the flour. Repeat with all shrimp.
  5. Heat a thin layer of oil in a large skillet over medium heat. Make sure there is enough oil as you need it for the frying.
  6. Shake off the excess flour and place each shrimp one by one onto the skillet. Do not crowd!
  7. Fry the shrimp in batches. Flip once the bottom is nicely browned and cook on the other side.
  8. Both sides should be nicely browned and crisp before you remove from the skillet.
  9. Place paper towels in your serving bowl to pat dry the excess oil.
  10. Toss the shrimp with half of the sauce. Add more sauce as desired.
  11. Top with chives and sesame seeds.
  12. Enjoy!

Pesto Meatballs with Zoodles

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy alternative to a classic Italian favorite.

Ingredients

Meatballs

  • 1 lb minced turkey
  • 1 large egg
  • ½ cup onion (diced)
  • 3 garlic cloves (minced)
  • 2 tablespoons parsley (finely chopped)
  • 1 tablespoon fresh thyme (finely chopped)
  • 3 tablespoons pesto sauce
  • 1 tablespoon avocado oil
  • 1 lemon (juiced)

Zoodles

  • 8 cups zucchini noodles
  • 1 teaspoon sea salt
  • 1 tablespoon garlic powder

Directions

  1. Preheat oven to 400F (200C).
  2. In a large bowl combine the turkey with the onions, garlic, egg, herbs, and lemon juice.
  3. Once it is mixed well, shape into round balls.
  4. Place into the oven for 20 minutes and bake until meatballs are fully cooked
  5. When there is about 5 minutes left, start on the zucchini noodles.
  6. Heat avocado oil in a medium pan over high heat.
  7. Use a paper towel to squeeze excess water excess water out of zucchini noodles.
  8. Add zucchini to the pan and toss for 3-5 minutes.
  9. Add the salt and garlic powder while tossing. Add in a 1 tablespoon of pesto sauce.
  10. Place zoodles into a bowl, top with meatballs and the remaining pesto sauce.
  11. Enjoy!

Baked Meatballs with Zoodles

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy alternative to a classic Italian favorite.

Ingredients

Meatballs

  • 1 lb minced beef
  • 1 large egg
  • ½ cup onion (diced)
  • 3 garlic cloves (minced)
  • 2 tablespoons parsley (finely chopped)
  • 1 tablespoon fresh thyme (finely chopped)
  • 2 tablespoons organic napolitana sauce (Kirkland)
  • 1 tablespoon avocado oil
  • 1 lemon (juiced)

Zoodles

  • 8 cups zucchini noodles
  • 1 teaspoon sea salt
  • 1 tablespoon garlic powder

Directions

  1. Preheat oven to 400F (200C).
  2. In a large bowl combine the beef with the onions, garlic, egg, herbs, and lemon juice.
  3. Once it is mixed well, shape into round balls.
  4. Place into the oven for 20 minutes and bake until meatballs are fully cooked
  5. When there is about 5 minutes left, start on the zucchini noodles.
  6. Heat avocado oil in a medium pan over high heat.
  7. Use a paper towel to squeeze excess water excess water out of zucchini noodles.
  8. Add zucchini to the pan and toss for 3-5 minutes.
  9. Add the salt and garlic powder while tossing.
  10. Plate, top with marinara sauce and meatballs.
  11. Enjoy!