MENU

Recipes


Mustard, Tarragon, and Chicken Soup

October 25, 2016 Craig Clarke

  • 4 medium Chick Thighs, boneless/skinless
  • 1 cup Heavy Cream
  • 4 tbsp. Butter
  • 1 cup Coconut Milk (from the carton)
  • 4 oz. Cream Cheese
  • 1 1/2 tsp. Tarragon
  • 1 tsp. Mustard & Co.
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Onion Powder
  • Salt and Pepper to Taste
Mustard, Tarragon, and Chicken Soup

Green Bean Casserole

October 25, 2016 Craig Clarke

  • 10 oz. Green Beans
  • 5 slices Bacon
  • 1/2 cup Heavy Cream
  • 1/2 package Moon Cheese
  • 1/2 tsp. Guar Gum
  • Sprinkle Onion Powder
  • Salt and Pepper to Taste
Green Bean Casserole

Ribeye Steak Salad

October 25, 2016 Craig Clarke

  • 1 8 oz. Ribeye Steak
  • 1 tbsp. Salt Sisters Steakhouse Seasoning
  • 2 cups Green Salad Mix
  • 1 tbsp. Olive Oil
  • 1 tsp. White Wine Vinegar
  • Salt and Pepper to Taste
Ribeye Steak Salad

Bacon Eggs Benedict

October 25, 2016 Craig Clarke

  • Mug Cake
  • 3 tbsp. Almond Flour
  • 2 tbsp. Butter
  • 1 large Egg
  • 1/2 tsp. Baking Powder
  • 1/4 tsp. Chili Powder
  • 1/4 tsp. Onion Powder
  • Salt and Pepper to Taste
  • Toppings
  • 4 slices Bacon
  • 2 large Eggs
  • 2 tbsp. Trader Joe's Hollandaise Sauce
  • Salt and Pepper to Taste
Bacon Eggs Benedict

Chewy Keto Chocolate Chip Cookies

October 25, 2016 Craig Clarke

  • 1/2 cup Butter, softened
  • 1 large Egg
  • 1/2 cup Erythritol
  • 1 tsp. Vanilla Extract
  • 2 tbsp. Sugar Free Maple Syrup
  • 3/4 cup Almond Flour
  • 1/4 cup Coconut Flour
  • 1 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1/2 cup Sugar Free Chocolate Chips
Chewy Keto Chocolate Chip Cookies