Grillo's Pickle Dip

 Whole jar Grillos pickles, chopped

2 TB fresh jalapeno, chopped

1 c green onion, chopped

1.5 c nonfat Greek yogurt

8 oz whipped cream cheese

1/2 c sour cream

1 c shredded cheese

1 pk  ranch seasoning

Dash of hot sauce

2 TB bacon bit

2 TB pickle juice

Combine all ingredients. Put back in the Grillo's Jar to serve. 

Asian Noodles

#1 Cook noodles per instruction. While noodles boil, mix together, hoisin, soy, sesame  oil, honey and salt and pepper. Heat a little olive oil in a skillet and add to it the garlic until fragrant. Add the sauce, then toss in the cooked noodles. Garnish with the sesame seeds and green onion. 

fresh pickled veggies

#1

1/2 c water, at room temp

1/2 c apple cider vinegar

1 1/2 TB raw sugar

1 1/2 tsp fine sea salt

1/4 tsp red pepper flakes, optional

20 twists of freshly ground black pepper

2 springs of fresh dill, roughly chopped

2 cloves garlic peeled and smashed

1 bay leaf

Fill the jar with chopped cucumbers, pack tightly with bay leaf, dill, garlic.

in a separate jug, mix together the water, apple cider vinegar, raw sugar, salt, and black pepper until the sugar and salt have dissolved. 

Pour the liquid over the cucumbers until they're completely covered. Seal the jar and place it in the fridge ovenight

#2

5 cups water.

5 tsp sea salt

1 c vinegar

1/2 tsp yellow curry powder

veggie of your choice, carrots, cabbage, sweet peppers, etc

slice veggies and pack in jar.

In a small pot, bring the water, salt, vinegar, and curry powder to a gentle simmer.

Stir until the salt dissolves and remove from heat. Pour he hot brine over the veggies until fully coered.

Let cool, close the lid and refrigerate.

Ready  in 24-48 hours and even tastier on day two.  

Enhanced Cooked Rice

 Add 2 tsp coconut oil when cooking rice. Refrigerate overnight to increase resistant starch and reduce glucose spikes. 

bowls/plates

 #1

seasoned ground beef

avocado

shredded cheese

boiled egg

#2

cukes

olives

tomatoes

sliced swiss

avocado

breakfast bomb

 1/2 c old-fashioned oats

1/2 c egg

scoop vanilla protein powder

1/4 c unsweetened applesauce

1/4 tsp cinnamon

1/2 c fresh blueberries

1/4 tsp baking powder

1 pinch salt

cottage cheese savory recipes

 #1

Dip

1 c cottage cheese

1/2 c cheddar cheese, shredded

1 TB taco seasoning

salt 

#2

flatbread

1/2 c cottage cheese

1 egg

1-2 TB parmesan

spread think on parchment

Air fry 375 for 8-10 minutes

It turns into a flexible, golden flatbread

Use for wraps, pizza sandwiches

Fresh Basil Vinaigrette

 1/2 c raw organic apple cider vinegar

1 c olive oil

1/4 c fresh basil

2-3 TB raw honey

2 Garlic cloves

1 tsp Celtic sea salt

Place all ingredients in a wide mouth glass jar and blend with stick blender or food processor. 

Lemon Vinaigrette

1/2 c extra virgin olive oil

1/4 c fresh lemon juice, about 2 lemon 

1 TB Dijon mustard

1 TB honey or maple syrup

1 garlic clove, minced

salt and pepper

Banana cookies

 2 ripe bananas

1 1/2 c oats

1/4 c peanut butter

1/4 c chocolate chips

mash bananas, mix everything together, scoop onto a baking sheet. bake at 350 for 15 minutes.

Cottage cheese peanut butter oat cookies

1 c cottage cheese

1 1/4 c oats

1/3 c peanut butter

1/4 c honey or maple syrup

1 ripe banana

1 egg

2 TB unsweetened cocoa powder

1 pinch salt

mix and bake

1 ripe banana

1/4 c peanut butter

1 TB maple syrup

1 c rolled oats

1/3 c chocolate chips

1/3 c chopped peanuts

In a small bowl,  combine the mashed banana, peanut butter and maple syrup. Stir in oats. Fold in chocolate chips and chopped peanuts. Scoop onto a lined baking sheet and flatten this batch made 6 cookies.  Bake 375. 

 2 ripe bananas

2 TB pb

1 c rolled oats

1/2 chia seeds

1/4 c flour

1/2 tsp cinnamon

1/2 c dried cranberries

1/2 c dark chocolate chips

1 tsp baking powder

a pinch of salt

coconut chia pudding

 1 c canned coconut milk

1.4 c chia seeds

2 TB honey or maple syrup

1/4 c unsweetened shredded coconut

1/2 tsp vanilla

chick pea cookie dough fudge

 1 can drained chickpeas

1/2 c peanut butter

1/4 c maple syrup

1/2 tsp vanilla

1/4 c chocolate chips

cucumber salad

 6 persian cucumber, diced into small cubes

1 lg beefsteak tomatoes, diced into small cubes

1 mall red onion, finely diced

1 bunch fresh green mint, finely chopped

dresssing:

juice of 1/2 lemon

juice of 1/2 lime

salt 

black pepper

pinch of cumin

pinch of sumac

extra virgin olive oil

pancakes

 #1

1 c cottage cheese

2 lg eggs

1/4 c rolled oats

1/2 tsp baking powder

1/4 tsp vanilla extract

pinch of salt

#2

1/2 c cottage cheese

2 large eggs

1/4 c whole wheat flour

1/4 c milk

1 tsp vanilla

salt

butter or oil for cooking

Add cottage cheese, eggs, whole wheat flour, milk, vanilla and salt to the blender. Blend until smooth and let the batter rest for 5-10 minutes. Heat a nonstick skillet over medium heat adn lightly grease with butter or oil.

Cook pancakes. 

#3 Oat cottage cheese pancakes

1 c cottage cheese

2 lg eggs

1/4 c rolled oats

1/2 tsp baking powder

1/4 tsp vanilla extract

pinch of salt

Blend. Cook. 

#4

Roll up Flourless cottage cheese pancakes

200 g cottage

2 eggs

1 TB sugar

Blend. Cook.  Roll up. 

#5 Keto German Pancake

8 eggs

8 oz cream cheese

1/2 stick butter

Blend.

Spray 8 by 8 pan. Bake at 350 for 30 minutes. 

Sprinkle with cinnamon, top with sugar free syrup, berries and whipped cream. 

Chickpea Salad

 2 cans chickpeas, drained and rised

1/2 c dried cranberries

1/2 c chopped walnuts or pecans

1/4 c red onion, finely diced

2 TB chopped fresh parsley

Vinaigrette:

1/4 c fresh orange juice

1 tsp orange zest

2 TB olive oil

1 TB apple cider vinegar

1 TB honey

salt and black pepper

Spring Roll Sauce

 2 TB soy sauce

1 TB rice vinegar

2 TB honey

2 cloves, minced garlic

1-2 tsp Lime

3 TB water

1 tsp sesame oil

1 tsp sesame seeds

Peanut Chicken Spring Roll Bowls

 Peanut Dressing:

1/4 c creamy natural peanut butter

juice of 1 lime

2 tsp maple syrup

1 TB white vinegar

1 TB soy sauce

1 tsp sriracha, optional

3 TB water

For the bowl:

4 oz dried vermicelli noodles

1 tsp olive oil

4 Cups romaine, thinly sliced

1/2 red bell pepper, thinly sliced

1/2 c bell pepper, thinly sliced

1/2 c red cabbage, thinly sliced

1/2 carrot, thinly sliced

1/2 cup cucumber, thinly sliced

2 TB fresh basil, sliced

2 TB peanuts, chopped

For the chicken:

1 chicken breast

2 tsp olive oil

Salt and pepper

Egg/cottage cheese salad

 mix 3 chopped hard-boiled eggs with 2 TB mustard and 1/2 c cottage cheese until smooth and fluffy. Sprinkle with paprika and black pepper on top for flavor. 

Takes just like classic egg salad but lighter, creamier and packed with 35 g of protein!

Pea salad

 400 g (.88 lbs) frozen peas

Pinch of chili flakes

Zest of 1 lemon

2 TB good quality extra virgin olive oil

Generous pinch of flaky sea salt

Place the frozen peas in a bowl and cover with freshly boiled water. Leave for 1-2 minutes until fully defrosted. Drain well.

Transfer to a bowl and add the lemon zest, chili flakes, olive oil, and salt.

Toss well to combine. Taste and adjust seasoning if needed.

Serve immediately, or allow to sit for 10-15 minutes for the flavors to develop.