Serving Yields: 6

Nutritional Facts per Serving

● Net Carbs: 1.1 g

● Total Fats: 21.1 g

● Protein: 0.4 g

● Calories: 188

Ingredients

● Melted coconut oil (4.5 oz.)

● Granulated sweetener — your choice (1 tbsp.)

● Unsweetened coconut (2 tbsp.)

● Peppermint essence (.25 tsp.)

Preparation Method

- Combine the coconut oil, sweetener, and peppermint essence.
- Pour about half of the bomb into six ice cube trays. Let them stay in the fridge for a white layer.
- Use the remainder of the mixture to blend in with the cocoa powder.
- Empty the chocolate mix on top of the trays.
- Place it back into the fridge until firm. Pop it out and eat.

Serves 7

No need to buy commercially prepared stock when it is this easy, and flavorful, to prepare at home. Use the stock in your favorite recipe or ladle 1- or 2-cup portions into freezer containers, then label, date, and freeze. When you’re ready to use, thaw and add to the recipe you are making.SLOW COOKER SIZE: LARGE

2 to 3 pounds bone-in chicken pieces, especially bony pieces such as wings and backs1 medium onion, quartered2 celery stalks, leaves removed, cut into 2-inch pieces4 or 5 whole black peppercorns, or ½ teaspoon ground black pepper½ teaspoon kosher salt2 sprigs fresh Italian (flat-leaf) parsley, about 2 inches long2 sprigs fresh thyme, about 2 inches long6 cups water1.Place all the ingredients in the slow cooker. Cover and cook on Low for 8 to 10 hours.2.Allow the stock to cool slightly. Place a fine-mesh strainer over a deep bowl. Carefully ladle the stock into the strainer. Discard the meat, bones and vegetables.★ TIP: Often in everyday cooking, the terms “broth” and “stock” are used interchangeably, but technically there is a difference. Currently, “bone broth” is popular and by food definitions, bone broth is actually stock. Confusing? Yes, but no worries. Both broth and stock begin by cooking meat or chicken in water. Stock is made by cooking the bones for a long time, so it has a richer mouthfeel from the gelatin in the bones. …

Serving Yields: 2

Nutritional Facts per Serving

● Net Carbs: 7 g

● Total Fats: 43 g

● Protein: 4 g

● Calories: 404

Ingredients

● Cream cheese (4 oz.)

● Butter (2 oz.)

● Lemon zest & juice (.5 of 1 lemon)

● Swerve (2 tsp.)

● Pink Himalayan salt (1 pinch or to taste)

Preparation Method

- Zest the lemon and juice it into a small dish.
- In another container, mix the room temperature butter with the cream cheese.
- Blend all of the fixings until well combined.
- Spoon the mixture into the chosen container.
- Put the container in the freezer compartment for two hours.
- Take them out of the molds and put them in a zipper-top baggie to enjoy any time.
- Set out the cream cheese and butter to become room temperature for best results. …

Breakfast | Lunch | Dinner | Snacks | Dips & Sauces | Dessert | Red Meat | Poultry | Seafood | Soups | Stews | Chili

Bolognese sauce, otherwise known as ragout, is traditionally cooked slowly all day, so it is a perfect match for the slow cooker. Place the ingredients in the pot and have a great meat sauce by dinnertime.SLOW COOKER SIZE: LARGE

3 tablespoons olive oil1 medium onion, chopped1 pound Italian sausage1 pound ground beef4 garlic cloves, minced2 (28-ounce) cans crushed tomatoes2 tablespoon dried basil1 tablespoon minced fresh oregano1 cup beef broth½ teaspoon salt1.Rub the sides and bottom of the stoneware with 1 tablespoon of the olive oil.2.Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the onion and cook until tender, stirring frequently, 3 to 5 minutes. Place in the slow cooker.3.Heat the remaining tablespoon olive oil in the skillet. Add the sausage and ground beef and cook until browned, stirring to crumble as you cook, 8 to 10 minutes. Pour the cooked meats into the slow cooker along with the remaining ingredients.4.Cover and cook on Low for 6 to 8 hours. …

Serving Yields: 1

Nutritional Facts per Serving

● Net Carbs: 2 g

● Total Fats: 13 g

● Protein: 2 g

● Calories: 190

Ingredients

● Ripe avocado (1)

● Natural peanut butter (1 tbsp.)

● Unsweetened almond milk (.5 cup)

● Vanilla (.5 tsp.)

● Stevia blend (1–2 tbsp.)

● Cocoa powder (1 tbsp.)

● MCT Oil Powder — ex Perfect Keto (1 scoop)

Preparation Method

- Peel and chop the avocado. Combine with the rest of the fixings.
- Add small portions of almond milk until it’s like you like it.
- For the sweetener; begin with 1 tablespoon and add slowly to taste.
- Serve.

Serving Yields: 36

Nutritional Facts per Serving

● Net Carbs: 3.1 g

● Total Fats: 17.4 g

● Protein: 2.2 g

● Calories: 170

Ingredients

● Full-fat coconut milk (.5 cup)

● Roasted almond butter (1 cup)

● Firm coconut oil (1 cup)

● Creamy coconut butter (1 cup)

● Chai spice (2 tsp.)

● Ghee (.25 cup)

● Himalayan salt (.25 tsp.)

● Pure almond extract (.25 tsp.)

● Pure vanilla extract (1 tbsp.)

● Cacao butter — melted (.5 cup)

● Raw shelled pistachios (.25 tsp.)

● Also Needed: 9-inch square baking pan

Preparation Method

- Chill the coconut milk overnight.
- Grease the pan and line it with parchment paper.
- Toss the butter into the microwave or saucepan to melt. Place to the side for now.
- Add everything except the pistachios and cacao butter in a large bowl. Use the slow speeds and increase using a hand mixer until it is airy and light.
- Empty the melted cacao into the almond mix and continue mixing until it is well incorporated. Add it to the prepared pan and sprinkle with the chopped pistachios.
- Refrigerate for at least 4 hours. It’s much better if chilled overnight. …

Serving Yields: 8

Nutritional Facts per Serving

● Net Carbs: 2 g

● Total Fats: 9 g

● Protein: 2 g

● Calories: 87

Ingredients

● 85% Cocoa dark chocolate (12.5 grams/ .4 oz.)

● Extra-Virgin coconut oil (.25 cup)

● Orange peel or orange extract (.5 tbsp.)

● Walnuts (1.75 cups chopped)

● Cinnamon (1 tsp.)

● Stevia (10–15 drops)

Preparation Method

- Add the chocolate to a microwavable dish or saucepan to melt. Stir in the cinnamon and coconut oil. Sweeten mixture with stevia.
- Pour in the fresh orange peel and chopped walnuts.
- In a muffin tin or candy mold, spoon in the mixture.
- Place in the refrigerator for one to three hours until the mixture is solid.