Tricolor Southwest Eggs

Vibrant on the plate and on the palate! About $1 for this single serving.

INGREDIENTS
2 Tbsp butter
1/3 green bell pepper, diced
6 cherry or grape tomatoes, halved
3 eggs
chipotle seasoning (I used McCormick Grill Mates Chipotle and Roasted Garlic)
salt and pepper

DIRECTIONS
1. Saute bell pepper in 1 tablespoon of butter and chipotle seasoning.
2. After a couple minutes, add the tomatoes.
3. When the tomato skins begin to wrinkle, add second tablespoon of butter and the eggs. Salt and pepper to taste. Scramble and cook until eggs are done.

Pimiento Cheese Meatballs

4 servings

INGREDIENTS
1 1/2 lbs ground beef
salt and pepper
2 T butter for frying
Pimiento Cheese
1/3 C mayonnaise
2 oz pickled jalapenos, finely chopped
1 t paprika
1 T dijon mustard
1 pinch cayenne pepper
4 oz shredded cheddar cheese

DIRECTIONS
1. Mix together all the ingredients for the pimiento cheese.
2. Let cool in the refrigerator for at least an hour, preferably two.
3. Mix ground beef and pimiento cheese in a bowl. Let sit for a few minutes. Salt and pepper to taste.
4. Form large meatballs and fry them in butter or oil until they are thoroughly cooked.

OR
4. Preheat the oven to 400 F. Make a meatloaf of the ground beef and bake for 30-40 minutes.

TIP: Add more fat to make this recipe keto

Suggested side: cauliflower mash

Source: https://www.dietdoctor.com/recipes/pimiento-cheese-meat-balls

Cheese Crisps

4 servings

INGREDIENTS
1/2 lb shredded cheese (cheddar, provolone, edam, etc)
1/2 t paprika

DIRECTIONS
1. Preheat the oven to 400F. Place the cheese in 1-oz mounds on a baking sheet lined with parchment paper.
2. Sprinkle paprika powder on top and bake in the oven until the cheese has melted.
3. Let cool and enjoy as snacks with guacamole

Source: https://www.dietdoctor.com/recipes/cheese-chips

Hamburger with Creamy Tomato Sauce

4 servings

INGREDIENTS
patties
1 1/2 lbs ground beef
1 egg
3 oz feta cheese
1 t salt
1/4 t pepper
2 oz fresh parsley, finely chopped
1 T olive oil
1 oz butter
gravy
1 1/4 C heavy cream
2 oz fresh parsley, coarsely chopped
2 T tomato paste
salt and pepper

DIRECTIONS
1. Mix all the ingredients for the hamburgers and for eight patties.
2. Fry on medium high in both butter and olive oil for at least 10 minutes, or until the patties have turned a nice color.
3. Pour the tomato paste and the whipping cream into the pan when the patties are almost done. Stir and let the cream boil together.
4. Add parsley at the time of serving.

TIP: Serve with butter-fried green cabbage

Source: https://www.dietdoctor.com/recipes/hamburger-patties-with-creamy-gravy

Butter-fried Green Cabbage

4 servings

INGREDIENTS
1 1/2 lbs shredded green cabbage
4 oz butter
salt and pepper

DIRECTIONS
1. Shred the cabbage with a knife or use a food processor.
2. Melt butter in a frying pan.
3. Saute the shredded cabbage on medium heat for at least 15 minutes or until the cabbage reaches desired color and consistency.
4. Lower the heat a little towards the end. Stir regularly. Salt and pepper to taste.

Source: https://www.dietdoctor.com/recipes/hamburger-patties-with-creamy-gravy

Crispy Jerk Chicken and Coleslaw

4 servings

INGREDIENTS
8 chicken drumsticks
1/2 C sour cream
2 T olive oil
2 T jerk seasoning
1 t salt
1/3 lb pork rinds
3 oz unsweetened shredded coconut
1/4 C olive oil
Coleslaw
1 lb green cabbage
1 C mayonnaise
salt and pepper

DIRECTIONS
1. Preheat the oven to 350F
2. Mix together a marinade of jerk seasoning, salt and sour cream.
3. Pour into a big plastic bag with the drumsticks. Do not remove the skin!
4. Shake thoroughly and let marinate for 15 minutes.
5. Remove the drumsticks from the bag. Throw away the bag with the marinade.
6. Put the drumsticks in a new, clean bag.
7. Blend pork rinds into fine crumbs in a blender. Add coconut flakes and blend for a few more seconds.
8. Pour the crumbs into the bag and shake vigorously.
9. Place the drumsticks in a greased baking dish, preferably on a rack.
10. Pour the oil on top. Bake in oven for 40-45 minutes or until chicken is thoroughly cooked.
11. Turn the drumsticks after half the time. If the breading has already turned a nice color, lower the heat. The coconut flakes are heat sensitive.
12. Meanwhile, make your coleslaw. Shred the cabbage finely. Place in a bowl and add salt, pepper, and mayonnaise. Mix well and let sit for 10 minutes.

Source: https://www.dietdoctor.com/recipes/crispy-jerk-chicken-drumsticks-coleslaw

Keto Quiche

6 servings

INGREDIENTS
Crust
1 1/4 C almond flour
1/4 C sesame seeds
1 T psyllium husk powder
1/2 t salt
1 egg
2 oz butter
Filling
1 oz butter
2/3 lb bacon
1 yellow onion
1 t thyme
1/2 t salt
1/4 t pepper
1 C heavy cream
1/2 lb shredded cheese
5 eggs

DIRECTIONS
1. Preheat the oven to 350F. Mix all ingredients to the pie crust in a food processor to form a firm dough.
2. Spread out out the dough with well-oiled hands or a spatula in a springform. Place parchment paper between the ring and the bottom to make it easier to loosen the baked pie.
3. Let sit in the refrigerator while you prepare the filling.
4. Chop the onion finely and dice the bacon. Fry in butter until onion and bacon have turned a nice color. Add spices and stir. Add to the pie crust.
5. Whisk together remaining ingredients and pour on top.
6. Bake on middle rack for 45 minutes or until the pie has turned a nice color. Probe with a knife to make sure the egg mixture is solid if you are unsure.

Source: https://www.dietdoctor.com/recipes/french-quiche

Keto Pierogies

4 servings

INGREDIENTS
Filling
2 T butter
2 garlic cloves, finely chopped
1 shallot, finely chopped
3 oz mushrooms
2 oz bacon
2 oz fresh spinach
2 oz parmesan cheese, grated
5 oz cream cheese
1/2 t salt
1/4 t pepper
Pierogi dough
1/2 C almond flour
1/4 C coconut flour
1/2 t salt
1 t baking powder
1 1/2 C shredded cheese
2 1/2 oz butter
1 egg
1 beaten egg, for egg wash

DIRECTIONS
1. Start with the filling. Saute shallot, garlic, bacon, mushrooms and spinach in butter until they have turned a nice color. Salt and pepper.
2. Lower the heat and add cream cheese and parmesan. Stir and let simmer for another minute. Set aside and let cool.
3. Preheat the oven to 350F. Mix all dry ingredients in a bowl.
4. Melt the butter and cheese together in a pan on low heat. Stir thoroughly for a smooth batter. Remove from the heat.
5. Crack the egg into the mixture and keep stirring. Add the dry ingredients and mix into a firm dough.
6. Divide the dough into four balls and use a rolling pin to flatten them into four round pieces, about 1/5" thin and 7" in diameter.
7. Apply a generous amount of filling on each piece of dough, but only on one half of each piece.
8. Fold and seal the edges with a fork or your fingers.
9. Brush with a beaten egg and bake for 20 minutes until the pierogies turn golden. Serve with a salad and dressing.

TIP: You can keep the pierogies in the freezer.

Source: https://www.dietdoctor.com/recipes/keto-pierogi-filled-with-bacon-and-mushroom

Blue Cheese Cabbage Slaw

4 servings

INGREDIENTS
1 2/3 lbs green cabbage
5 oz butter
1 1/3 lbs ground beef
1 t salt
1 t onion powder
1/4 t pepper
2 t thyme
1 T white wine vinegar
1 C heavy cream
5 oz blue cheese
1/2 C fresh parsley

DIRECTIONS
1. Shred the cabbage as finely as possible (using a knife or food processor).
2. Fry the cabbage in 2-3 oz of butter in a large wok on medium high, but don't let the cabbage turn brown. It takes a while for it to turn soft.
3. Add spices and vinegar. Stir and fry for a few more minutes. Place the cabbage in a bowl and set aside.
4. Melt the rest of the butter in the same pan. Add the meat and fry until the meat is cooked and most of the juices have evaporated.
5. Lower the heat a little and add the cheese. Stir until the cheese has melted.
6. Add the heavy cream and let simmer for a few more minutes. Add the cabbage and stir until everything is evenly hot.
7. Salt and pepper to taste. Chop parsley and place on top before serving.

Source: https://www.dietdoctor.com/recipes/blue-cheese-cabbage-stir-fry

Keto Lasagna

6 servings

INGREDIENTS
2 T olive oil
1 lb ground beef
1 onion
1 garlic clove
1/3 C tomatoe paste
1/2 T dried basil
1 t salt
1/2 t pepper
1/2 C water
1 recipe keto pasta OR sliced zucchini
Cheese Topping
2 C sour cream
5 oz shredded cheese
2 oz grated parmesan
1/2 t salt
1/4 t pepper
1/2 C fresh parsley, finely chopped

DIRECTIONS
1. Start with the pasta sauce, perhaps even the day before, for a more flavorful sauce.
2. Peel and finely chop onion and garlic and fry soft in olive oil. Add the ground beef and fry until golden. Add tomato paste and spices.
3. Stir thoroughly and add water. Let boil, lower the heat and simmer for at least 15 minutes, until most of the water has evaporated.
4. Preheat the oven to 400. Mix shredded cheese with sour cream and most of the parmesan cheese. Save one or two tablespoons for topping. Add salt and pepper and stir in the parsley.
5. Place lasagna sheets and pasta sauce in layers in a greased baking dish.
6. Spread sour cream batter and the remaining parmesan cheese on top.

Source: https://www.dietdoctor.com/recipes/keto-lasagna

Keto Pasta

6 servings

INGREDIENTS
8 eggs
10 oz cream cheese
1 t salt
1/3 C ground psyllium husk powder

DIRECTIONS
1. Preheat the oven to 300F. Whisk together eggs, cream cheese, and salt into a smooth batter. Continue to whisk while stirring in the psyllium husk, a little at a time. Let sit for a few minutes.
2. Spread the batter on a baking sheet lined with parchment paper using a spatula. Place another parchment paper on top and flatten with a rolling pin until your batter is at least 13x18 inches. Or divide into two batches and use another baking sheet for even thinner pasta.
3. Let both pieces of parchment paper remain in place. Bake for about 10-12 minutes. Let cool and remove the paper, divide into sheets that fit your baking dish.

Source: https://www.dietdoctor.com/recipes/keto-lasagna

Baked Brie

4 servings

INGREDIENTS
9 oz brie or camembert
2 oz pecans or walnuts
1 garlic clove
1 T fresh rosemary, thyme, or parsley
1 T olive oil
salt and pepper

DIRECTIONS
1. Preheat the oven to 400F. Place the cheese on a baking sheet lined with parchment paper or in a small baking dish
2. Chop the nuts coarsely and the garlic finely.Mix with the rest of the ingredients. Salt and pepper.
3. Place the nut mix on the cheese and bake for 10 minutes until cheese and nuts have turned a nice color.

TIP: You can use a bigger piece of brie, just double or triple the amount of topping and adjust the time in the oven accordingly.

Serve with garlic bread

Source: https://www.dietdoctor.com/recipes/oven-baked-brie-cheese

LC Garlic Bread

20 servings

INGREDIENTS
1 1/2 C almond flour
5 T ground psyllium husk powder
2 t baking powder
1 t sea salt
2 t apple cider vinegar
1 1/4 V boiling water
3 egg whites
Garlic Butter
4 oz butter, at room temperature
1 garlic clove, minced
2 T fresh parsley, finely chopped
1/2 t salt

DIRECTIONS
1. Preheat the oven to 350F. Mix the dry ingredients in a bowl.
2. Bring the water to a boil and add this, the vinegar and egg whites to the bowl, while whisking for about 30 seconds. Don't overmix the dough, the consistency should resemble PlayDoh.
3. Form with moist hands into 10 pieces and roll into hot dog buns. Make sure to leave enough space between them on the baking sheet to double in size.
4. Bake on lower rack for 40-50 minutes -- they're done when you can hear a hollow sound when tapping the bottom of the bun.
5. Make the garlic butter while the bread is baking. Mix all the ingredients together and put in the fridge.
6. Take the buns out of the oven when they're done and leave them to cool. Take the garlic butter out of the fridge. When the buns are cooled, cut them in halves, using a serrated knife, and spread garlic butter on each half.

Source: https://www.dietdoctor.com/recipes/keto-garlic-bread

Creamy Chicken Casserole

4 servings

INGREDIENTS
2 lbs chicken thighs
8 oz shredded cheese
1 1/4 C heavy cream or sour cream
10 oz cauliflower, in florets
1 leek
4 oz cherry tomatoes
2 T pesto
1/2 lemon, juice
3 T butter
salt and pepper

DIRECTIONS
1. Preheat the oven to 400F
2. Mix together the cream, pesto, lemon juice, and salt and pepper to taste.
3. Season the chicken with salt and pepper and fry in butter in a pan until they turn a nice golden brown color.
4. Place the chicken in a baking dish and pour in the mixture.
5. Chop the leek and the cherry tomatoes, and place the cauliflower on top of the chicken.
6. Sprinkle with cheese on top and bake for at least 30 minutes, or until the chicken is fully cooked through.

Source: https://www.dietdoctor.com/recipes/creamy-chicken-casserole

Pesto Chicken with Feta and Olives

5 stars from me! Cost me approximately $15.50 to make the dish, so just under $4/serving (which was totally enough to fill me up for dinner!)
*Update: this is super rich and delicious, and I think to save on my per-day food costs, I'm going to just do half a serving with some butter-sauteed vegetables on the side.

This is SO delicious!! I used 3 cans of chicken breast (21oz, once drained) because I'm lazy and hate touching raw chicken. And I used kalamata olives for a more Mediterranean flair. I ended up using about 4 Tbsp of butter when pan frying the chicken. It didn't pick up any color, so my end dish wasn't super pretty. But this is definitely one of my favorites! It's easy, and if you're cooking for someone not following keto or low carb, they can put it over noodles and it's fantastic. I sprinkled a bit of grated parmesan (the good stuff, not the powdery junk) over the top too.

4 servings

INGREDIENTS
1 1/2 lbs chicken thighs or chicken breasts
4 oz pesto
1 1/2 C heavy cream
1/2 C pitted olives
1/2 lb feta cheese, diced
1 garlic clove, finely chopped
salt and pepper
butter for frying

DIRECTIONS
1. Preheat the oven to 400F
2. Cut the chicken into pieces. Season with salt and pepper and fry in butter until golden brown.
3. Mix pesto and heavy cream in a bowl.
4. Place the fried chicken pieces in a baking dish together with olives, feta cheese, and garlic. Add the pesto mix.
5. Bake for 20-30 minutes, until the dish has turned a nice color.

Source: https://www.dietdoctor.com/recipes/pesto-chicken-casserole-with-feta-cheese-and-olives

NC Pizza Crust

2 servings

INGREDIENTS
4 eggs
6 oz shredded mozzarella
toppings

DIRECTIONS
1. Preheat the oven to 400F
2. Whisk the eggs and blend in 6 oz of cheese. Spread the batter on a baking sheet with parchment paper and form two round circles, or one rectangle. Bake for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.
3. Increase oven temperature to 450F
4. Add toppings and bake for another 5-10 minutes or until the pizza has turned a golden brown color.

Source: https://www.dietdoctor.com/recipes/lchf-pizza

NC Cloud Bread

5 servings

INGREDIENTS
3 eggs, separated
3 T cream cheese
1/4 t cream of tartar
1 pkt Stevia

DIRECTIONS
1. Preheat oven to 300F
2. In one bowl, mix together egg yolks, cream cheese, and sweetener until smooth.
3. In another bowl, add cream of tartar to the egg whites and beat on high speed until they are fluffy and form nice peaks.
4. Very carefully fold the egg yolk mixture into the egg whites until mixed, trying to not break down the fluffiness of the egg whites too much.
5. Spray too cookie sheets with fat free cooking spray.
6. Scoop mixture into 10 even rounds on the sheets; roughly 3/4" thick and 4-5" across.
7. Bake on the middle rack. Watch carefully, bake around 30 minutes, until nice and golden.

Source: http://www.food.com/recipe/carb-free-cloud-bread-411501

Thai Curry Cabbage

4 servings

INGREDIENTS
3 T coconut oil
2 lbs shredded green cabbage
1 T red curry paste
1 t salt
1 T sesame oil

DIRECTIONS
1. Heat the coconut oil in a frying pan or a wok on fairly high heat. Add cabbage and curry paste.
2. Saute until the cabbage has turned golden brown, but is still chewy. Stir thoroughly and lower the heat towards the end.
3. Salt to taste. Add the sesame oil and saute for another 1-2 minutes.

Source: https://www.dietdoctor.com/recipes/thai-curry-cabbage

Cheesy Browned Butter Cauliflower Mash

8 servings

INGREDIENTS
2 yellow onions, finely chopped
3 T butter, for frying
3 lbs cauliflower (or 2lbs ready-made cauliflower rice)
1 1/2 C heavy cream
10 oz shredded cheddar
1 t sea salt
1/2 t black pepper
6 oz butter

DIRECTIONS
1. Fry onions in a generous amount of butter, until soft and golden in color, but not brown. Set aside.
2. Use food processor to rice cauliflower florets.
3. Pour heavy cream in a pan. Stir in the cauliflower rice and boil on medium heat. Simmer 10-15 minutes, until cauliflower is thoroughly cooked.
4. Salt and pepper to taste. Add fried onion and shredded cheese. Mix well and keep hot.
5. Saute butter on medium heat in a pan, until amber colored, for a nice and nutty taste. Serve the butter with the mash.

Source: https://www.dietdoctor.com/recipes/browned-butter-cauliflower-mash

Cauliflower Au Gratin

6 servings

INGREDIENTS
1 cauliflower
1 lb broccoli, frozen or fresh
8 oz cream cheese
1 1/2 C heavy cream
1 1/2 C shredded cheese
2 oz butter
1-2 t garlic powder
salt and pepper

DIRECTIONS
1. Preheat the oven to 350F.
2. Boil the broccoli until tender; strain and discard water.
3. Mix broccoli, cream cheese, heavy cream, salt, pepper, and garlic powder until smooth.
4. Grease a baking dish with butter and let the rest of the butter stay on the bottom of the baking dish.
5. Cut the cauliflower into small florets and place in the baking dish.
6. Pour the sauce over the florets, add shredded cheese, and bake for 40 minutes, or until cauliflower is tender and the top is golden brown.

Source: https://www.dietdoctor.com/recipes/cauliflower-cheese

LC Tortillas/Pizza Crust

2 servings

INGREDIENTS
2 eggs
2 egg whites
6 oz cream cheese
1-2 t ground psyllium husk powder
1 T coconut flour
1/2 t salt

DIRECTIONS
1. Preheat the oven to 400F
2. Whisk the eggs and the egg whites until fluffy, and continue to whisk with a hand mixer, preferably for a few minutes. Add cream cheese and continue to whisk until the batter is smooth.
3. Mix salt, psyllium husk, and coconut flour in a small bowl. Add the flour mix one spoon at a time into the batter and continue to whisk some more. Let the batter sit for a few minutes, or until the batter is thick like pancake batter.
4. Place parchment paper on two baking sheets. Using a spatula, spread the batter thinly (no more than 1/4 inch thick) into 4-6 circles or 2 rectangles.
5. Bake on the upper rack rack for 5 minutes, or until the tortilla turns a little brown around the edges.

Source: https://www.dietdoctor.com/recipes/low-carb-tortillas

Onion Rings

4 servings

INGREDIENTS
1 extra large onion
1 egg
1 C almond flour
1/2 C grated parmesan cheese
1 t garlic powder
1/2 T paprika
1 pinch salt
1 T olive oil

DIRECTIONS
1. Preheat the oven to 400F
2. Peel the onion and slice into rings, about 1/5 inch thick
3. Mix the dry ingredients in a bowl. Whisk the egg in another bowl.
4. Dip the onion rings in the egg batter and then in the flour mix, one by one.
5. Place the rings on a baking sheet with parchment paper.
6. Drop or spray oil on the rings and bake for 15-20 minutes, or until golden brown and crisp.

Source: https://www.dietdoctor.com/recipes/onion-rings

Cauliflower Mash

4 servings

INGREDIENTS
1 lb cauliflower
4 oz grated parmesan cheese
4 oz butter
1/2 lemon, juice and zest

DIRECTIONS
1. Cut the cauliflower into florets.
2. Boil the cauliflower in plenty of lightly salted water for a couple of minutes, just enough to retain a somewhat firm texture. Discard the water.
3. Blend with the other ingredients in a food processor.
4. Salt and pepper to taste. Add more butter if you like.

Source: https://www.dietdoctor.com/recipes/cauliflower-mash

Cauliflower Rice

4 servings

INGREDIENTS
1 2/3 lbs cauliflower
1/2 t salt
3 oz butter or coconut oil for frying
optional: 1/2 t seasoning to flavor (herbs, curry, paprika, etc)

DIRECTIONS
1. Grate the entire cauliflower head.
2. Melt butter or oil in a skillet. Add the cauliflower rice and cook over medium heat for 5-10 minutes or until the rice has softened a bit. Add salt and optional seasonings while frying.

Source: https://www.dietdoctor.com/recipes/cauliflower-rice

LC Naan Bread with Garlic Butter

4 servings

INGREDIENTS
3/4 C coconut flour
2 T ground psyllium husk powder
1/2 t baking powder
1 t salt
1/3 C melted coconut oil
2 C boiling water
coconut oil for frying
sea salt
Garlic Butter
4 oz butter
1-2 cloves garlic, minced

DIRECTIONS
1. Mix all dry ingredients in a bowl. Add oil and then boiling water and stir thoroughly.
2. Allow to rise for five minutes. The dough will turn firm fairly quickly, but stay flexible. If you find it's too runny, add more psyllium husk until it feels right. The amount may vary depending on what brand of husk or coconut flour you use.
3. Divide into 8 pieces and form into balls that you flatten with you hands directly on parchment paper or the kitchen counter.
4. Fry carefully in oil in a frying pan until they turn a nice color and have risen enough.
5. Make garlic butter: melt the butter and stir in the garlic. Apply the melted butter on the bread pieces using a brush, and sprinkle flaked salt on top.
6. Pour the rest of the garlic butter into a bowl and dip pieces of bread in it.

Source: https://www.dietdoctor.com/recipes/low-carb-naan-bread-with-melted-garlic-butter

Coconut Cream with Berries

INGREDIENTS
1/2 C coconut cream
1 oz fresh berries
1 dash vanilla extract
Opt: 1t-1T coconut oil to increase fat ratio

DIRECTIONS
Blends until smooth.

Source: https://www.dietdoctor.com/recipes/dairy-free-coconut-cream-with-berries

Avocado Eggs

4 servings

INGREDIENTS
2 hard-boiled eggs
1/2 avocado
1 t olive oil
2 oz bacon
salt and pepper

DIRECTIONS
1. Split eggs in half and scoop out the yolk. Mash with the avocado, oil, and salt and pepper to taste.
2. Bake the bacon until crispy in the oven for 5-7 minutes at 350F, or in a frying pan.
3. Put the yolk/avocado mixture back into the egg and top with bacon slices.

Source: https://www.dietdoctor.com/recipes/avocado-eggs-with-bacon-sails

Stuffed Mushrooms

4 servings

INGREDIENTS
12-16 mushrooms
8 oz bacon
1-2 T butter
7 oz cream cheese
3 T fresh chives, finely chopped
1 t paprika powder
salt and pepper

DIRECTIONS
1. Preheat the oven to 400F.
2. Fry the bacon until crispy. Remove and let cool, then crush into crumbs. Save the bacon fat.
3. Remove the mushroom stems and chop finely. Sautee in the bacon fat, add butter if needed.
4. Place the mushrooms in a greased baking dish.
5. Mix the crumbled bacon and the fried, chopped mushroom stems and the remaining ingredients in a bowl. Add some of the mix to each mushroom.
6. Bake in oven for 20 minutes or until the mushrooms turn golden brown.

Source: https://www.dietdoctor.com/recipes/stuffed-mushrooms

Chia Pudding

INGREDIENTS
3/4 C coconut milk
2 T chia seeds
1/2 t vanilla extract
Fresh or frozen berries
optional flavor add-ins: cinnamon, cocoa powder, matcha, nut butter

DIRECTIONS
1. Mix all of the ingredients in a jar. Put a lid on and place in the fridge to let gel over night, or for at least 4 hours.
2. Serve the pudding with some fresh or frozen berries

Source: https://www.dietdoctor.com/recipes/chia-pudding

Spinach and Bacon Frittata

4 servings

INGREDIENTS
8 eggs
1 C heavy cream
1/2 lb fresh spinach
5 oz diced bacon
5 oz shredded cheese
2 T butter, for frying
salt and pepper

DIRECTIONS
1. Preheat the oven to 350F
2. Fry the bacon in butter until crispy. Add the spinach.
3. Whisk the eggs and cream together and pour into a baking dish, greased with butter.
4. Add the bacon, spinach and cheese on top and bake for 25-30 minutes.

Source: https://www.dietdoctor.com/recipes/frittata-fresh-spinach

Savory Cauliflower Pancakes

I rate these pancakes 4 stars, only because they aren't quite as decadent as some of the other food I've had. But they are really great for lunch because I can make them in advance and have them ready to go. I made a triple batch because the cauliflower was 2.97 each so I got the biggest one. But I forgot to get extra onion so I only had half an onion to work with, and maybe that would have given these more flavor. I cooked them on an electric griddle 6 at a time and ended up with 24 pancakes, so two 4" pancakes per serving. You definitely want to wait the full 4 minutes before attempting to flip these, or they break apart. I topped one serving of these pancakes with one serving of the mayo linked below. It looks like a lot, but the flavor proportions turn out really nice.
*Update: I actually like the flavor even better when I reheat them the next day (2 pancakes for 1 minute).

These cost me just under $2/serving (excluding the mayo)

4 servings

INGREDIENTS
1 lb cauliflower
3 eggs
1/2 yellow onion, grated
1 t salt
2 pinches pepper
4 oz butter, for frying
topping suggestions: butter, green onions, homemade mayo

DIRECTIONS
1. Shred the cauliflower coarsely and mix with the other ingredients (except butter) in a bowl; let set for 5-10 minutes.
2. Melt a generous amount of butter or oil on medium heat in a big sauce pan. Place mounds of the cauliflower mix in the pan and flatten them carefully until they measure about 3-4" in diameter.
3. Fry 4-5 minutes on each side, adjusting the heat so that they don't burn. If you flip them too soon, they may fall apart.

Source: https://www.dietdoctor.com/recipes/cauliflower-hash-browns

Homemade Mayo

I rate this recipe 5 stars. It was simple and straightforward and the end result was delicious and creamy! I also added some chives while seasoning and will definitely be experimenting with other add-ins to shake up the flavor profile. The full recipe costs about $1.50 to make (I buy the big bottles of olive oil, so it would be more if you buy a smaller container).

4 servings

INGREDIENTS
1 egg yolk
1 t dijon mustard
1 C light olive oil
1-2 t white wine vinegar or lemon juice
salt and pepper to taste

DIRECTIONS
1. Bring the egg and mustard to room temperature in advance.
2. Mix egg and mustard with a mixer and add the oil slowly in a thin stream. Continue to mix until all the oil has been added and the mayonnaise has thickened.
3. Add vinegar/lemon juice. Mix some more and season with salt and pepper.

Source: https://www.dietdoctor.com/recipes/mayonnaise

Easy Eggs

Scrambled Eggs
3 eggs
2 T butter
salt & pepper
topping suggestions: salmon, avocado, bacon, cheese

Fried Eggs and Bacon
3 slices of bacon
2 eggs (fried in bacon grease)
topping suggestions: pan-roasted vegetables

Omelet
3 eggs
2 T butter
1 oz cheese
1/2 to 1 C vegetables
seasoning

Boiled Eggs
2 eggs
avocado or homemade mayo

Buttercream

4 servings

INGREDIENTS
1/2 lb butter, at room temperature
2 t vanilla extract
1-2 t tamari soy sauce
1-2 t honey (optional)

DIRECTION
1. Brown 2 oz of the butter in a small sauce pan until it turns amber in color, but without burning it. It's the browned butter combined with the soy sauce that will give it its distinct praline flavor.
2. Pour the browned butter in a beaker and whisk in the rest of the butter bit by bit with a hand blender until fluffy.
3. Add flavor and optional honey towards the end.

Source: https://www.dietdoctor.com/recipes/low-carb-buttercream

Chocolate Hazelnut Spread

6 servings

INGREDIENTS
5 oz hazelnuts
2 oz coconut oil
1 oz butter
1/2 T cocoa powder
1 t vanilla extract

DIRECTIONS
1. Roast the hazelnuts in a dry and hot frying pan until they turn a nice color, but pay attention -- nuts will burn easily. Let cool a little.
2. Place the nuts in a clean kitchen towel and rub so that some of the shells come off. The shells which are stuck can stay there.
3. Mix all the ingredients in a blender or a food processor to desired consistency. The longer you mix, the smoother it will be.

Source: https://www.dietdoctor.com/recipes/low-carb-chocolate-hazelnut-spread

Coconut Pancakes

4 servings

INGREDIENTS
6 eggs
1/2 C coconut flour
3/4 C coconut milk
2 T melted coconut oil
1 pinch salt
1 t baking powder
butter or coconut oil for frying

DIRECTIONS
1. Separate the yolk from the egg whites and whisk the egg whites vigorously with salt, preferably use a hand mixer. Continue whisking until stiff peaks form and then set aside.
2. Whisk together yolks, oil and coconut milk in a different bowl.
3. Add coconut flour and baking powder and mix into a smooth batter.
4. Carefully fold the egg whites into the batter. Let sit for 5 minutes.
5. Fry in butter or coconut oil for a couple minutes or so on each side on low to medium heat.
6. Serve with melted butter or fresh berries.

Also pairs with:
Chocolate Hazelnut Spread
Buttercream

Source: https://www.dietdoctor.com/recipes/keto-pancakes