Banana Chocolate Chip No Flour Bread *

Servings -2 loaves or 24 muffins

INGREDIENTS:

• 4 Bananas (mashed)
• 1 Cup Coconut Flour (no substitutions)
• 1 tsp. Baking Soda
• 1 tsp.Baking Powder (aluminum free preferred)
• 1 tsp. Himalyan Pink Sea Salt (preferred or any salt)
• 2 Tbsp. Honey
• 4 Eggs Beaten
• 2 tsp. Vanilla Extract or Vanilla Bean Paste
• 1 Cup Peanut Butter or any Nut Butter (melted or softened to pour) "Mara Nature" preferred
• 1 Cup Chocolate Chips (Enjoy Life is natural choice)
• Butter - to grease loaf pan

INSTRUCTIONS

Combine all wet ingredients in a bowl.  In separate bowl, whisk in all dry ingredients together.  Pour wet ingredients into dry ingredient bowl and combine.

Pour 1/2 batter in each buttered loaf pan.

Bake 350 for 45 minutes or so for bread.  If muffins, 30-35 minutes.

Source:  wakeupandreadlabels.com

Spring Asparagus and Snap Pea Salad with Sesame-Chili Dressing KETO

INGREDIENTS:

SESAME-CHILI DRESSING

• 1 egg yolk
  
• 1 tablespoon tahini, room temperature
  
• 1½ tablespoons soy sauce
  
• 1/2 teaspoon sugar/sugar substitute
  
• 1 tablespoon sesame oil
  
• 3½ tablespoons olive oil
  
• 1 teaspoon black vinegar
  
• 1 teaspoon rice vinegar
  
• 1 clove garlic, grated
  
• 1 teaspoon chili crisp

SALAD

• 1 tablespoon neutral oil, divided
  
• 3 ounces thin asparagus, cut into thirds on the bias
  
• salt, to taste
• 3 ounces sugar snap peas, cleaned, blanched, shocked and cut on the bias
  
• 1 tablespoon freshly squeezed lemon juice
  
• 2 tablespoons sesame-chili dressing (recipe above), divided
  
• 1/4 cup cilantro leaves
  
• 1 scallion white, cut on the bias
  
• 1 breakfast radish, thinly sliced
  
• 1 jammy egg, cut in quarters (recipe below)
  
• 1 tablespoon chopped, unsalted, toasted peanuts
  
• 2 tablespoons crispy shallots
  

INSTRUCTIONS:

SESAME-CHILI DRESSING:

1. Whisk together egg yolk, tahini paste, soy sauce and sugar.
2. Combine the sesame oil and olive oil and slowly whisk that into the egg yolk mixture to emulsify.
3. Whisk in the remaining ingredients.

JAMMY EGG:

1. Bring a medium-size pot of water up to a boil. Fill a bowl with ice water and set aside.
2. Gently add in your cold egg to the pot of boiling water and cook for 7 minutes.
3. Remove the egg from the water and immediately place in ice water. Once it's cooled, peel and cut it into quarters.

SALAD:

1. In a medium nonstick pan, heat up 1/2 tablespoon oil. Once it's smoking, add your asparagus and char for 2 to 3 minutes, season with a pinch of salt, remove from pan and let it cool.
2. Repeat the same process with the remaining oil and sugar snap peas.
3. In a medium bowl, combine the asparagus, sugar snap peas and lemon juice, and give everything a good toss.
4. Add in 1 tablespoon of dressing to the bowl and toss again.
5. Mix in your cilantro, scallion whites and radish (but leave a few slices or radish to place on top), and gently toss. Check seasoning.

TO SERVE:
On your plate, spoon down the remaining 1 tablespoon of dressing. Pile on your salad. Add your jammy egg around the outside of the salad. Garnish with peanuts, crispy shallots and remaining radish.

Source: Leah Cohen, Chef on Today Show

Grilled Lime Cilantro Shrimp Skewers KETO

Tender shrimp in a zesty lime cilantro marinade, grilled to perfection and served with a creamy avocado dipping sauce!

Servings: 6

Net Carbs: 2

INGREDIENTS:

• 1 ½ pounds large shrimp, raw, peeled, deveined with tails on1 teaspoon smoked paprika
• ¼ teaspoon ground cumin
• 2 garlic cloves, minced
• 2 tablespoons fresh cilantro, chopped
• juice and zest of 1 lime
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• ¼ cup olive oil

Optional: Avocado Lime Cilantro Ranch Dressing for dipping

INSTRUCTIONS:

Add all the ingredients except the shrimp and dipping sauce to a mixing bowl and whisk until well combined. Pour over the shrimp in a food storage container or baggie and allow to marinate for 20-30 minutes. If you are using wooden/bamboo skewers, be sure to soak them in water prior to grilling.

Add the shrimp to your skewers and grill for a few minutes on each side.  As soon as they turn pink, they are done, take them off! The last thing you want is to overcook your shrimp.

Garnish with fresh cilantro and wedges of lime.  Serve along side Lime Cilantro Cauliflower Rice or my Lime Cilantro Broccoli Slaw.  You can even serve over a salad with Avocado Lime Cilantro Ranch Dressing!

Source

Creamy Cajun Shrimp with Palmini Noodles KETO

Juicy jumbo shrimp cooked in a creamy Cajun Alfredo sauce served over Palmini linguine. This easy Keto weeknight dinner only takes 15 minutes to make and will quickly become a family favorite!

Servings: 5

Net Carbs: 2

TIPS ON MAKING THE BEST KETO CREAMY CAJUN SHRIMP:

• The first tip to making the perfect low carb shrimp recipe is selecting high quality shrimp. You need to look for local, wild-caught shrimp. Try to avoid farmed shrimp because most likely they been treated with chemicals, antibiotics or pesticides.
• To ensure you get a really fresh, pronounced flavor, grate your Parmesan cheese right before using it. You just can't get that from pre-grated cheese.
• If your sauce is a little thin, just add more cheese and allow to cook a little longer. The sauce will thicken as it cooks.
• If you don't have Parmesan cheese on hand, you can substitute with Asiago or Romano cheese and it will be equally as delicious.
• In case you have leftovers, place them in a freezer safe bag, let all the extra air out the bag and zip it closed, making sure the shrimp are covered with sauce. It will keep in the freezer for up to 3 months.

INGREDIENTS:

• 1 pound jumbo shrimp, peeled/deveined/tails off
• 2- 14 ounce cans Palmini Linguine, hearts of palm
• 3 teaspoons Cajun Seasoning Mix, divided
• ¼ cup unsalted butter
• 1 cup heavy cream
• ½ cup grated parmesan cheese
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley
• ¼ teaspoon salt

INSTRUCTIONS:

 

Heat a large skillet over medium. Add in the oil and half the butter. Sprinkle 1 teaspoon of the cajun seasoning over the shrimp and cook for 3 minutes. Then flip the shrimp over and sprinkle with another teaspoon cajun seasoning. Cook 2-3 more minutes, or until the shrimp have turned pink, then set aside.

Add in the rest of the butter to the skillet and once melted, sauté the garlic for about 20 seconds. Careful not to burn it! Stir in the remaining butter, cajun seasoning, salt, heavy cream, parmesan cheese and parsley.

Cook for another 3-5 minutes or until the sauce has thickened. Add the Palmini and the shrimp back in and cook for another minute or until everything is heated through.

Serve with grated parmesan cheese and some fresh parsley over the top. Optional: If you like a little extra heat and flavor, you can also serve with a sprinkling of the cajun seasoning on top.

Source: Christian

Coconut Shrimp with Dipping Sauce KETO (Christian)

Keto Coconut Shrimp with Dipping Sauce

Tender succulent shrimp are breaded with coconut, fried and served with a sweet and spicy dipping sauce.

Servings:  4 (6 shrimp)

Net Carbs:  4

INGREDIENTS:

FOR THE SHRIMP

• 1 pound raw jumbo shrimp, peeled, deveined with tails on
• ¼ cup coconut flour
• 1 cup unsweetened shredded coconut
• 1 whole egg, beaten
• Avocado Oil, or other mild flavored Keto friendly oil

FOR THE DIPPING SAUCE

• ¼ cup mayonnaise
• ¼ cup Sambal
• 2 tablespoons sugar-free apricot jam
• 2 teaspoons fresh lime juice
• Pinch of salt

INSTRUCTIONS:

Add all the dipping sauce ingredients together in a small mixing bowl, and whisk until it’s well combined. Set aside and keep at room temperature, to allow the flavors to meld together while you fry the shrimp.

Add the coconut flour to bowl, the beaten egg to another and the shredded coconut to a third bowl to set up your breading station. Take each piece of shrimp by the tail, lightly coat in the coconut flour, shaking off any excess.

Then dip it into the egg, allowing excess egg to drip off.

And lastly, dip into the coconut, making sure the shrimp is well coated.

Heat a large nonstick skillet to medium heat and fry the shrimp for a couple of minutes on each side.

Shrimp cook super fast and the coconut will brown quickly, so be sure not to overcook them. You definitely want to stay close by and be ready to flip them quickly.

Work in small batches, so you don’t overcrowd the pan, which will make them harder to flip. Allow to drain on paper towels while you fry up the rest.

Serve immediately with the dipping sauce on the side.

Source:  Christian