Directions

Whisk the coconut milk, water, protein powder, allulose, and vanilla together in a medium bowl

Stir in chia seeds

Cover and set aside for 1 hour so the seeds can bloom

Refrigerate covered overnight

Spoon the pudding into 4 different serving containers, top with 1 Tbsp of almond butter, and ¼ C. frozen blueberries

Directions

Preheat the oven to 350 degrees

Mash the bananas up in a large mixing bowl until they are a paste, sticky, with small lumps

Add the coconut oil, eggs, and vanilla

Mix it up with a spatula or electric beaters

Add the almond flour, protein powder, sea salt, baking soda, and monk fruit sweetener

Mix it up with a spatula or electric beaters

Put muffin parchment tins into your muffin baking pan and Scoop 2 heaping tablespoons into each muffin tin to get it around ¾ the way full

Sprinkle the chopped walnuts on top of each muffin

Bake for 20-25 minutes

Directions

Heat coconut milk in a pot over medium heat until it starts to boil lightly

Add flax and chia seeds

Cook until it becomes thicker and creamy, then mix in your peanut butter

Remove from heat, add the protein powder, and stir 

Directions

Put all of the ingredients in a blender and blend until smooth

Directions

Throw the frozen dragon fruit, banana, strawberries, and water in a blender and blend until smooth. 

Put greek yogurt in a bowl, pour ¼ of dragon fruit mixture from the blender on top, top with keto granola, and coconut flakes

Enjoy!

Directions

Chop up roast beef and cook over medium heat in butter for 1 minute. 

Add the eggs and scramble them with the roast beef until done. 

Put the egg and roast beef mixture on a plate

Top them with the sauerkraut, any seasonings you prefer, and the primal BBQ sauce

Squeeze the avocado out on the side or eat it out of the skin

Directions

Preheat oven to 200. Line 2 baking sheets with parchment paper

Toss together the shredded coconut, almonds, sunflower seeds, pumpkin seeds, and walnuts in a large bowl and mix

In a small bowl stir together the coconut oil, monk fruit sweetener, cinnamon, and nutmeg until blended

Pour the coconut oil mixture into the nut mixture and use your hands to blend until the nuts are well coated

Transfer the granola mixture to the baking sheets and spread out into one even layer

Bake the granola, stirring every 15 minutes, until the mixture is golden brown and crunchy, about 1 hour

Store in an airtight container in the fridge for up to 1 month

Directions

Put all of the ingredients in a blender and blend until smooth

Directions

Place a non-stick skillet on the stove over medium heat.  Spray with cooking spray or use a little butter or coconut oil and let it melt.  

Mix the eggs, protein powder, and baking powder in a large bowl. Add the sour cream or Greek Yogurt and mix to combine.

Using a ¼ cup measure, pour out the batter into the skillet. Sprinkle a few chocolate chips on tops. They are ready to flip when bubbles start to form on the top and around the edges are set.

Serve with nut butter, berries, or plain 

Directions

Preheat the oven to 375 degrees

Dice the leak, sun dried tomatoes, and mushrooms, mix them all together in a bowl 

Fill your muffin tins ½ way full with the veggies

Remove the sausages from the casing and cook them in a frying pan, breaking them up into small chunks until done

Then fill the muffin tins to the top with the sausage pieces

Beat the eggs in a mixing bowl with a dash of salt 

Pour the eggs into each muffin tin until it is almost at the top

Cook for ~30 min until the eggs are cooked and not runny

*Note save leftover veggies to mix with eggs for a simple omelet on another day