Tequilaberry's Restaurant Salad

 1 head iceburg lettuce

1 head cauliflower

1 lb bacon

1 cub may

2 1/2 T vinegar

1/4 sugar

1 1/2 c parmesan cheeese

yogurt desserts

 #1

1 c greek yogurt

1 tsp chia seeds

2 TB mixed berries

1-2 TB melted dark chocolate

Mix yogurt and chia seeds . Gently fold in berries.  Drizzle melted dark chocolate over the top. Refrigerate for 2 hrs. 

#2

25 g chia seeds

180 g vanilla high protein yogurt

100 m coconut milk

100 g fresh mango

5 g coconut

1 squeezed lime

Blend together mango and lime juice until smooth. In a medium sized bowl or jar, combine the chia seeds, yogurt, coconut milk and mango mix. Stir thoroughly to ensure the chia seeds are evenly distributed. Sprinkle with a generous amount of desiccated coconut. Cover the bowl or jar and place it in the fridge for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and thicken unto a pudding like consistency. 

#3

120 g greek yogurt

100 g pumpkin

80 g pbfit pb powder

15 g stevia

one scoop vanilla pb protein powder

vanilla extract

stir

#4

one container sugar free cool whip

2 TB sugar free cheesecake jello mix

3/4 c non fat greek yogurt

couple crushed up oreos

pasta salad

 1 lb fusili bucati (long pasta spirals)

2 tsp garlic powder

1/2 tsp dried basil

1 yellow bell pepper, seeded and diced

1 pint cherry tomatoes, halved

1/2 seedless cucumber, diced

1/3 cup olive oil

1/2 tsp white wine vinegar

1/2 tsp dried oregano

salt

black pepper

1 ear fresh sweet corn, kernels removed

1 c snow peas, sliced

Healthy cookies

 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

Pineapple Turmeric Chia Gelatin Bites

 Pineapple Turmeric Chia Gelatin Bites

1 1/2 c fresh pineapple juice

1/2 tsp ground turmeric

1 TB fresh lemon juice

2 TB unflavored  gelatin

1/4 c water

2 TB honey or maple syrup

2 TB chia seeds

Pour the water into a small bowl. Sprinkle the unflavored gelatin  evenly over the water. 

Let it sit undisturbed for 5 minutes to fully bloom. 

Pour the fresh pineapple juice into a small saucepan.

Add the ground turmeric, lemon juice, and honey or maple syrup.

Whisk well to fully combine and evenly disperse the turmeric.

Place the saucepan over low to medium heat. 

Heat gently while stirring frequently until the mixture is warm but not boiling.

Remove the saucepan from the heat. 

Add the bloomed gelatin to the arm pineapple mixture.

Stir continuously for 1 to 2 minutes until the gelatin is completely dissolved and the liquid is smooth with no granules.

Add the chia seeds to the mixture.

Stir thoroughly to evenly distribute the chia seeds. 

Let the mixture rest for 2 to 3 minutes, then stir again to prevent the chia seeds from setting at the bottom. 

Carefully pour the mixture into silicone molds or a parchment shallow dish.

Another one

1 cup water

2 TB fresh lemon juice

2 TB honey

1/2 tsp ground turmeric

1/4 tsp ground ginger

2 1/2 TB unflavored gelatin

Another one Berry Chia Gelatin Squares

1 1/2 c mixed berry juice or blended berries, strained

1 TB lemon juice

2 TB unflavored gelatin

1/4 c water

2 TB honey or maple syrup

2 TB chia seeds

Pour the water into a small bow. 

Sprinkle the unflavored gelatin evenly over the water. 

Let it sit for 5 minutes to bloom. 

If using whole berries, place them in a blender and blen until completely smooth. 

Strain the blended berries through a fine mesh sieve to remove seeds an skins, measuring out 1 1/2 c of berry juice. 

Pour the berry juice into a small saucepan.

Add the lemon juice and honey or maple syrup. 

Place the saucepan over low to medium heat. 

Heat gently, stirring occasionally, until the mixture is warm but not boiling. 

Remove the saucepan from the heat. 

Ad the bloomed gelatin to the warm berry mixture.

Stir continuously for 1 to 2 minutes until the gelatin is completely dissolved and the liquid is smooth.

Add the chia seeds to the mixture.

Stir thoroughly to evenly distribute the chia seeds.

Let the mixture rest for 2 to 3 minutes, then stir again to prevent the chia seeds from settling a the bottom.

Carefully pour the mixture into a parchment-line square dish or silicone mold. 

Gently tap the dish on the counter to remove any trapped air bubbles.

Transfer the dish to the refrigerator.

Chill for a least 3 hours, or until fully firm. 

Once set, remove from the dish and cut into evenly sized squares. 

Store the gelatin squares in an airtight container in the refrigerator until ready to serve. 

 Morning gelatin drink

1 TB unflavored gelatin

1/2 c cold water to bloom3/4 c hot water, not boiling

juice of 1/2 lemon

1/2 - 1 tsp raw honey or maple syrup

how to make

pour the cold water into a mug or glass. Sprinkle the gelatin evenly on top.

Let it sit 3-5 minutes until it is fully bloomed.

Add the hot water. Stir until completely dissolved. 

Add lemon juice and sweetener if using. Stir again.

Drink warm on an empty stomach. 

Waffle Chaffles (several recipes)

 #1

1 egg

1/4 c oats

1/4 c Greek yogurt

1/4 c egg whites

1/2 scoop protein powder

1/2 tsp cinnamon

1/2 tsp baking powder

topping

1 TB nut butter

#2

1 egg

1 scoop protein powder

1/2 tsp baking powder

milk to get to proper consistency

Mix and waffle. 

Creamy Crockpot Shredded Chicken

 Add to the crockpot:

5 chicken breasts

1 c plain Greek Yogurt

1/2 packet ranch seasoning

1/2 cup chicken bone broth

Cook on HIGH for 30 minutes, then switch to LOW for 6 1/2 hours. 

Shred. Use for any recipe needing shredded chicken. .

Keto Mexican Soup

 1 lb ground beef

1 small onion, diced

3 cloves garlic, minced

1 packet taco seasoning

1 can Rotel tomatoes

2 cups beef broth

1 cup heavy cream

1 cup shredded cheddar cheese

1/2 cream cheese, softened

salt and pepper to taste

Fresh cilantro, chopped

Diced tomatoes, for topping

Sour cream, for serving

In a large pot over medium heat, cook ground beef until browned. Add diced onion and garlic, cooking until softened. 

Stir in taco seasoning and Rotel tomatoes. Pour in beef broth and bring to a gentle simmer. Cook for 10 minutes to blend flavors.

Make it creamy. Lower the heat and add heavy cream, cheddar cheese and cream cheese. Stir continuously until everything melts and the soup becomes creamy.

Top with sour cream, cilantro and tomatoes.