INGREDIENTS:

• 2 large eggs
• ½ link chorizo sausage (4″ long)
• ½ ripe California avocado
• 2 Tbsp. sour cream
• ¼ cup cheddar cheese, shredded
• 2 Tbsp. salsa
• ⅛ cup cilantro

DIRECTIONS:

1. Cook chorizo over medium-high heat in a skillet.
2. Place chorizo on a paper towel and pour out some of the grease, setting some aside for the eggs.
3. In a skillet over medium heat, add leftover chorizo grease, then break in eggs and scramble. For extra fluffiness, add milk (optional). Once cooked, add eggs to the bottom of a bowl.
4. Top eggs with chorizo and layer on avocado, cheese, tomato, sour cream, and cilantro.
   Serve warm and enjoy!

INGREDIENTS:

• 2 cups almond flour
• ¼ tsp. stevia
• ¼ cup coconut flour
• 1 Tbsp. baking powder
• ¼ tsp. salt
• 2 large eggs
• 1 Tbsp. coconut oil
• ¼ cup heavy whipping cream
• ½ tsp. vanilla extract
• ¾ cup fresh blueberries

DIRECTIONS:

1. Preheat oven to 325°. Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, stevia, coconut flour, baking powder, and salt.
3. Stir in eggs, whipping cream, oil, and vanilla and mix until a dough forms. Add blueberries; carefully mix through.
4. On the baking sheet, pat dough into a rectangle, about 10” x 8” in size.
5. Cut dough into 6 squares, then cut each square diagonally to form two triangles. Gently lift scones and distribute them around the pan.
6. Bake 20 to 25 minutes, until golden brown and slightly firm. Remove and allow to cool. Serve and enjoy!

INGREDIENTS:
Crust:

• 1 cup mozzarella cheese, shredded
• ½ cup almond flour
• 1 oz. cream cheese
• 1 large egg

Filling:

• 6 oz. ground chicken
• 1¼ tsp. Metagenics MCT oil
• Salt and pepper

DIRECTIONS:
Crust:

1. Cut cream cheese into 4-5 pieces and add to a bowl along with mozzarella cheese. Microwave for 30 seconds. Stir, then microwave for another 30 seconds. While cheese is still hot, mix in almond flour. Add egg and mix well.
2. On a nonstick sheet, roll out dough into a flat circle.
3. Using a cookie cutter, create 6-8 circles, approximately 5″ in diameter.

Filling:

1. Preheat oven to 350°. Place dough circles onto a nonstick baking pan. Layer filling on one side of the circle.
2. Fold and press down the edges, creating a half-moon shape.
3. Bake for 18-20 minutes, until puffed and golden brown. Serve and enjoy!

INGREDIENTS:
Crust:

• 4 large eggs
• 6 oz. shredded mozzarella cheese
• ½ cup almond flour
• ½ Tbsp. psyllium husk powder

Topping:

• 3 Tbsp. tomato paste
• 1 tsp. dried oregano
• 5 oz. shredded cheese
• 1½ oz. pepperoni

DIRECTIONS:

1. Preheat oven to 400°. For crust, melt cheese in a bowl and add eggs to combine. Add flour and husk powder to mixture and knead dough into a ball.
2. Apply some olive oil to the bottom of the baking pan to keep from sticking. Flatten the ball of dough directly over oil, then bake for 10-15 minutes or until golden. Remove and allow to cool.
3. Increase oven temperature to 450°. Spread tomato paste on crust and sprinkle oregano on top. Top with cheese and pepperoni.
4. Bake for another 5-10 minutes or until golden brown. Serve and enjoy!

INGREDIENTS:
Low-Carb Tortillas:

• 2 large eggs
• 2 large egg whites
• 6 oz. cream cheese
• 1½ tsp. ground psyllium husk powder
• 1 Tbsp. almond flour
• ½ tsp. salt

Filling:

• 5 oz. shredded Mexican cheese
• 1 oz. spinach
• 1 Tbsp. avocado oil

DIRECTIONS:
Tortillas:

1. Preheat oven to 400°. Beat eggs and egg whites together until fluffy, then add cream cheese and continue to beat until smooth.
2. Combine salt, psyllium husk powder, and almond flour in a small bowl and mix well. Beat flour mixture into batter until combined; ensure batter is thick and allow to rest. (If needed, add more husk powder to increase thickness.)
3. Using a spatula, spread batter over parchment paper-lined baking sheet and bake 5-7 minutes until edges brown, then cut into pieces; alternatively, you may fry batter in rounds on the stove.

Quesadillas:

1. Heat oil (or butter) in a small, non-stick skillet. Add tortilla to pan, top with a handful of spinach and sprinkle with cheese, then fold in half; fry for a couple minutes on eat side until cheese is melted. Alternatively, you may leave tortilla open and add a second tortilla on top to close. Serve warm and enjoy!

INGREDIENTS:

• 16 slices bacon
• 16 medium spears asparagus
• 1 tsp. garlic powder
• 2 tsp. salt
• 2 tsp. pepper

DIRECTIONS:

1. Preheat oven to 400°. Wrap each slice of bacon tightly around each asparagus spear, then season with garlic powder, salt, and pepper. Bake for 15 minutes.
2. Use tongs to turn each piece around, then bake for an additional 10-15 minutes until bacon is crispy. Serve and enjoy!

INGREDIENTS:

• 1 cup heavy whipping cream
• 2 Tbsp. green pesto
• ½ lemon juice
• 1½ lb. chicken breasts
• 7 tsp. olive oil
• 1 lb. cauliflower
• 1 leek
• 4 oz. cherry tomatoes
• 7 oz. shredded cheese
• Salt and pepper

DIRECTIONS:

1. Preheat oven to 400°. Mix cream with pesto and lemon juice. Salt and pepper to taste.
2. Season chicken breasts with salt and pepper and fry in oil until golden brown.
3. Place chicken in a greased 9” x 13” baking dish, then pour in cream mixture.
4. Chop leek, cherry tomatoes, and cauliflower into small florets and add to dish to top chicken.
5. Sprinkle cheese on top and bake for at least 30 minutes or until chicken is fully cooked. Serve and enjoy!

INGREDIENTS:

• 1 Tbsp. avocado oil
• 1 lb. ground beef
• ½ medium white onion, diced
• ½ large bell pepper, diced
• 1 can green chilies
• 3 Tbsp. taco seasoning
• 2 Roma tomatoes, seeded and diced
• 12 oz. cauliflower rice
• 4 sprigs cilantro
• 1 cup shredded Mexican blend cheese

DIRECTIONS:

1. Heat oil in a large cast-iron skillet over medium-high heat, then add in beef and stir occasionally with a wooden spoon until brown.
2. Add in onion, bell pepper, and taco seasoning and for cook 3 more minutes.
3. Stir in green chilies and tomatoes along with cauliflower rice. Cook 5-7 minutes until moisture is gone.
4. Sprinkle with cheese and cover until melted, about 2 minutes. Add toppings of choice (avocado, sour cream, cilantro, or jalapeno), serve, and enjoy!

INGREDIENTS:

• 8 Tbsp. Parmesan cheese, grated
• ½ tsp. salt
• 2 slices sharp cheddar cheese
• 1 medium jalapeño

DIRECTIONS:

1. Preheat oven to 425°. On a baking mat or parchment paper, create 8 mounds of Parmesan cheese, 1 Tbsp. each spaced 1” apart.
2. Slice jalapeño thinly, then lay on a baking sheet and bake for 5 minutes; remove and allow to cool.
3. Once cooled, lay a jalapeño slice on top of each mound of Parmesan, pressing down slightly.
4. Split both cheddar slices into 4 pieces (8 total) and lay each piece on top of the jalapeño and Parmesan.
5. Bake for 9 minutes. Serve warm and enjoy!

INGREDIENTS:

• 4 medium hot dogs
• ½ cup mozzarella cheese, shredded
• 1 Tbsp. cream cheese
• ¾ cup almond flour
• 1 large egg
• ¼ tsp. baking powder
• ¼ tsp. garlic powder
• ½ tsp. salt
• ½ tsp. sesame seeds

DIRECTIONS:

1. Preheat oven to 350°. Cut each hot dog into 3 equal-sized pieces; set aside.
2. Melt mozzarella in microwave and combine with almond flour and egg.
3. Add baking powder, garlic powder, and salt to the mixture; mix well.
4. Form dough in hands, split into 12 pieces, and roll pieces into balls.
5. Place dough balls onto a parchment-lined baking sheet. Press each ball flat into an oval shape.
6. Wrap each piece of hot dog in the pieces of dough. Sprinkle outside with sesame seeds, pressing down to stick.
7. Bake for 17-20 minutes. Serve warm and enjoy!