Crispy Mushroom Galettes

The earthy mushrooms, creamy blue cheese, and soft fingerling potatoes in these mushroom galettes wrapped in flaky puff pastry make for a great meal. They look great as an appetizer or as a light meal.

Ingredients:

• 1 sheet of puff pastry
• 200g fingerling potatoes, thinly sliced
• 200g mushrooms, thinly sliced
• 100g blue cheese, crumbled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions:

Start by heating the oven up to 400F 200C

Set a pan on medium heat and add the olive oil

For about one minute, until the garlic smells good, add the minced garlic

Slice the mushrooms and add the fingerling potatoes to the pan

Add pepper and salt

It will take about 8 to 10 minutes of cooking until the potatoes are soft and the mushrooms are golden brown

Cut the puff pastry sheet into circles or squares

Put a small amount of the mushroom and potato mix on each square or circle of pastry, making sure to leave some space around the edges

Crumble some blue cheese on top of each galette

To make a rough edge, fold the pastry edges over the filling

Place the galettes on a baking sheet that has been lined with parchment paper

The pastry should be baked in a hot oven for 15 to 20 minutes, or until it is golden brown and crispy

Before serving, sprinkle with fresh thyme leaves

Paleo Coconut Milk Ice Cream

Savor this creamy, dairy-free Paleo dessert, which is made with coconut milk and organic sweeteners.

Ingredients:

• 2 cans full-fat coconut milk
• 1/3 cup honey or maple syrup
• 1 tablespoon vanilla extract
• 1/2 cup unsweetened shredded coconut

Instructions:

Chill the cans of coconut milk in the refrigerator overnight

Open the cans and scoop out the solid coconut cream into a mixing bowl, leaving behind any liquid

Add honey or maple syrup and vanilla extract to the coconut cream

Mix until well combined

Stir in the shredded coconut

Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes

Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm

Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly

Baked Avocados with Eggs

Baked avocados with eggs make for a delicious and nutritious low-carb breakfast or lunch option. The creaminess of the avocado pairs perfectly with the richness of the baked eggs, creating a satisfying and healthy dish.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• Salt and pepper to taste
• Chopped fresh cilantro optional, for garnish
• Salsa optional, for serving

Instructions:

Turn on your oven and heat it up to 375F 190C

Take the pits out of the avocados and cut them in half

To make a bigger hole for the egg, scoop out a small amount of the avocado flesh

To keep them from falling over, put the avocado halves in a baking dish

Put one egg into each half of the avocado, being careful not to let it spill out

Add pepper and salt to taste

Put it in an oven that is already hot and bake for 15 to 20 minutes, or until the egg whites are set but the yolks are still a little runny

If you want, you can add chopped cilantro as a garnish

Add salsa to the side if you want it to taste even better

Enjoy your baked avocados with eggs that are low in carbs!

Homemade Nut Butters

With this simple recipe, you can make your own delicious and Paleo-friendly nut butter at home. It's a flexible and wholesome addition to your Paleo diet, ideal for drizzling over fruits and vegetables or spreading on bread that fits the Paleo diet.

Ingredients:

• 2 cups mixed nuts almonds, cashews, walnuts, etc
• 1-2 tablespoons coconut oil
• Pinch of sea salt
• Optional: 1-2 tablespoons honey or maple syrup for sweetness

Instructions:

Set the oven temperature to 175C 350F

Arrange the mixed nuts onto a baking sheet and bake them for ten to twelve minutes, or until they start to smell aromatic and lightly brown

To keep them from burning, be sure to stir them from time to time

After taking the nuts out of the oven, allow them to cool down for a little while

Transfer the roasted nuts to a high-speed blender or food processor

Toss in a couple of tablespoons of coconut oil and a pinch of sea salt for the nuts

Not required: You can also add 1-2 tablespoons of honey or maple syrup at this point if you like your nut butter sweeter

The mixture should become a smooth and creamy nut butter after three to five minutes of high-speed blending

During blending, you might need to scrape down the sides of the food processor or blender a few times

After tasting the nut butter, add more honey, maple syrup, or salt if necessary to make it the sweetness or saltiness that you prefer

The homemade nut butter should be refrigerated after being transferred to an airtight container

As it cools, it will become slightly thicker

Keto Crab Rangoon Dip with Crispy Won Ton Chips

Enjoy the flavors of Crab Rangoon in a keto-friendly dip served with crispy won ton chips. This creamy dip is loaded with crab meat and Asian-inspired flavors, making it a perfect appetizer or snack for any occasion.

Ingredients:

• 8 oz lump crab meat
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 1 tsp Worcestershire sauce
• 1/2 tsp soy sauce
• 1/2 tsp sesame oil
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/4 tsp black pepper
• 12 won ton wrappers, cut into triangles
• Avocado oil spray or olive oil spray

Instructions:

Warm the oven up to 175F 350C

To make the crab salad, put together the mayonnaise, garlic, green onions, Worcestershire sauce, soy sauce, sesame oil, ginger, salt, and black pepper in a large bowl

Mix everything together well

Put the mix in a baking dish and spread it out

Put the dip in the oven for 25 to 30 minutes, or until it bubbles and gets a little golden on top

Place the wonton triangles on a baking sheet lined with parchment paper while the dip is baking

Spray a little avocado oil or olive oil spray on the won ton triangles

The wonton chips should be golden brown and crispy after 5 to 7 minutes in the oven

Take the chips and the dip out of the oven

Warm up the dip and serve it with crispy wonton chips to dip them in

Easy S'more Pops, 2 Ways

These Easy S'more Pops come in two delicious variations – one with graham cracker crumbs and the other loaded with mini chocolate chips, mini marshmallows, and crushed graham crackers. Perfect for a fun and tasty treat!

Ingredients:

• 1 package of marshmallows
• 1 cup of chocolate chips
• 1 cup of graham cracker crumbs
• 1/2 cup of mini chocolate chips
• 1/2 cup of mini marshmallows
• 1/2 cup of crushed graham crackers
• 12 lollipop sticks

Instructions:

In a bowl safe for the microwave, melt the chocolate chips, stirring every 30 seconds to ensure smoothness

Put a lolly stick inside every marshmallow

Roll half of the marshmallows in graham cracker crumbs after dipping them into the melted chocolate

Transfer to a baking sheet that has been lined and allow to set

In the second variation, immediately sprinkle mini chocolate chips, mini marshmallows, and crushed graham crackers over the remaining half of the marshmallows after dipping them in the melted chocolate

Place the S'more Pops in the fridge to set for approximately half an hour, or until the chocolate solidifies

Present and savor your Two-Way Easy S'more Pops!

Chocolate Chip Brownie Cupcakes with Peanut Butter Frosting

Indulge in the perfect combination of rich chocolate brownie cupcakes studded with chocolate chips, topped with a luscious peanut butter frosting. A delightful treat for chocolate and peanut butter lovers!

Ingredients:

• 1 box brownie mix
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup water
• 1 cup chocolate chips
• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup milk

Instructions:

Preheat the oven to 350F 175C and line a cupcake tin with paper liners

In a bowl, mix together the brownie mix, vegetable oil, eggs, and water until well combined

Fold in the chocolate chips

Fill each cupcake liner with the brownie batter until about 2/3 full

Bake for 18-20 minutes or until a toothpick inserted comes out with moist crumbs not wet batter

Allow the cupcakes to cool completely before frosting

For the peanut butter frosting, beat together the softened butter and peanut butter until creamy

Add in the powdered sugar and vanilla extract, and continue to beat until well combined

Gradually add the milk until the frosting reaches a smooth and spreadable consistency

Once the cupcakes are cool, frost them with the peanut butter frosting

Optional: Garnish with additional chocolate chips or drizzle with melted chocolate

Serve and enjoy!