Protein Pancake with Blueberries Banana and Greek Yogurt

In a bowl, mix the following ingredients with about 1/2 cup of water:

—2 teaspoons of psyllium husk flakes (for fiber)

—1 tablespoon of Chia or Flaxseeds

—1 scoop(10grams) of “Vital Protein Collagen Peptides”

—1/2 scoop(15grams) of “Aztec Vanilla Paleo Protein Powder”(or your protein powder of choice)

—0.25 cups of “Birchbenders Keto Pancake&Waffle mix”

Stir mixture until smooth, and add into hot nonstick pan with 1 teaspoon of butter(mixture will make 1 large or two medium size pancakes). Cook until golden brown on both sides. Plate and add 1/2 small container of Non-Fat Plain Greek Chobani yogurt(or use a non dairy version of your choice). Add 1/2 medium size banana, and 1/2 cup fresh blueberries.

Omellette with Sautéed Spinach, Cherry Tomatoes and Crumbled Goat Cheese.

—In bowl, whisk 2 large fresh eggs with a pinch of salt and pepper.

—cut 4 cherry tomatoes in half and salt

—add 1 teaspoon of olive oil to nonstick pan and heat on medium

—add cherry tomatoes and sautéed for 2min

—add 2 cups raw washed spinach, salt and pepper and sautéed for another 2min

—add egg mixture and cook until eggs are no longer liquid

—add 1 tablespoon of Monchevre Crumbled Goat Cheese(or your cheese of choice), add pepper, and fold omelette in half. Turn heat off and let the cheese melt for 1 minute, then plate, cut omelette in half, and serve.

Crepe with Wild Gravelox, Greek Yogurt, and Microgreens

In a bowl, whisk together until smooth consistency:

—2 large fresh eggs

—1 tablespoon of “Birchbenders Keto Pancake&Waffle mix”

Cook mixture in a non-stick pan with 1 teaspoon of butter. Spread the mixture out thin covering the whole pan. Cook until golden brown on both sides and plate. Add 1/4 small container of “Non-Fat Plain Greek Chobani Yogurt(or non-dairy plain yogurt of your choice) onto crepe. Add 3 ounces of wild smoked salmon/lox(I used wild gravelox). Add the other 1/4 container of “Non-Fat Plain Greek Chobani Yogurt” and top with 1/4 cup microgreens.

Sunny Side up Eggs with Sautéed Spinach, Tomatoes, and Sweet Potato Hashbrowns

—Defrost 2 pieces of “Dr.Praeger’s Sweet Potato Hash Browns” in microwave(about 35sec on each side)

—cut 4 grape tomatoes in half and salt

—heat up 1.2 teaspoons of olive oil in non-stick pan and add grape tomatoes, sautéed for about 2min.

—add 2 cups of washed raw spinach, salt and pepper, and cook for another 1-2minutes. Set spinach and tomatoes aside on a warm plate.

—crack 2 fresh raw eggs into hot pan, add salt and pepper

—put the defrosted sweet potato hash browns in pan and cook next to eggs for about 2 min on each side until golden brown.

—cook “sunny side up” eggs until whites are solid or to your liking.

—serve on plate with the spinach and tomatoes.

Noatmeal with Collagen Protein, Banana, and Blueberries

In a bowl add:

—1/4 cup of “Naked Noats #1” (see “Favorites” page)

—2 teaspoons of psyllium husk flakes (for fiber)

—add hot water to desired “oatmeal“ consistency

—add 1/2 medium banana

—1/2 cup fresh blueberries

—2 scoops(20grams) of “Vital Protein Collagen Peptides Unflavored”

—mix everything together, and can top off with a pinch of cinnamon

Omellete with Broccoli, Cabbage,Carrots Bacon Bits and Avocado

—In a bowl, whisk together 2 large fresh eggs with salt and pepper.

—use 1/3 of a bag of “Taylor Farms Broccoli Crunch Salad Mix”(140grams)
*do NOT use the dressing or seeds.
Add mix into hot non-stick pan with 1.5 teaspoons of olive oil, salt, pepper, turmeric, and paprika(or seasoning of your choice)

—add 1 tablespoon of bacon bits from the “Taylor Farms Broccoli Crunch Mix” and cook with the veggies for about 3-4min.

—add egg mixture and let cook until eggs are no longer liquid

—add 1/8 of avocado sliced on top

—fold omelette in half, cut into 2 pieces and serve.

Keto hot breakfast with Raspberries, Banana, Coconut flakes, and ground Flaxseeds

Recipe:

—add 3 tablespoons of “Plain hot keto breakfast”(see under Favorites) to a bowl

—add 1 tablespoon of ground Flaxseeds and 1.5 teaspoons of shredded coconut flakes

—add 1 cup of boiling water and stir well for 1minute

—add 1/2 banana and 1/2 cup fresh raspberries

—add 1 scoop of “Vital Proteins Collagen Peptides”

—add 1/2 scoop of “Paleo Pro Grass- Fed&Pastured Protein Powder in Aztec Vanilla”

—stir everything together and top with a sprinkle of cinnamon😋

Pan Seared Wild Salmon with Cauliflower Rice, Spinach and Cherry Tomatoes

—sautée 1 cup of raw riced cauliflower in 1.5 teaspoons of olive oil with salt, pepper, turmeric, and paprika(or seasonings of your choice)

—cut 5 cherry tomatoes in half, salt, and sauté with cauliflower for about 3min.

—add 2 cups of raw washed spinach, salt, pepper, and cook 2-3 more minutes and set aside on warm plate.

—season 1/4 pound of raw wild salmon with salt, pepper, and fish seasoning on both sides. Cook for about 3 min on each side. Add veggies back to pan to reheat and serve.

Organic Ground Turkey with Kale, Shaved Brussel Sprouts, Cherry Tomatoes and Avocado.

—season 1/4 pound of organic ground Turkey(93% fat free) with salt, pepper, and poultry spice.

—add ground Turkey to hot non-stick pan with 1.2 teaspoons of olive oil and cook until meat is no longer pink. Set aside on warm plate.

—add 4 raw cherry tomatoes cut in half and salted to pan

—add 1.5 cups of “Taylor Farms Kale&Brussel Sprouts Salad Mix”(without the dressing and seeds pack), salt, pepper, and sauté with the tomatoes for 3 min.

—add 2 teaspoons of soy sauce

—put Turkey back in pan and mix

—serve with 1/4 sliced avocado

Sautéed wild Scallops with Baby Asparagus and Cherry Tomatoes

—wash and cut 10 baby green asparagus in 1 inch pieces, salt&pepper

—cut 5 cherry tomatoes in half and salt

—add 1.5 teaspoons of olive oil to non stick pan and heat

—add asparagus and cherry tomatoes

—remove side muscle(rubbery outer part) from scallops with a knife if needed

—pat dry 5 large wild scallops, add a touch of salt and fish seasoning on both sides. Cut scallops in quarters and add to pan.

—sauté everything together for about 3-4 minutes until scallops are opaque all the way through. Can be served with lemon slices for garnish.

Chicken Paillard with Sun-Dried Tomato Pesto, Sautéed Spinach, Artichoke Spread, Grape Tomatoes, and Crumbled Goat Cheese

—pat dry 1 medium raw chicken breast with a paper towel and pound until the breast is about 1/2 inch thick or less

—season both sides with salt, pepper, and Italian dried herb mix

—in a non stick pan add 1.5 teaspoons of olive oil and heat

—add chicken breast and cook each side for about 4min or until no longer pink inside(you can make a small cut in the middle to check). Set aside on a plate when done.

—cut 4 grape tomatoes in half, salt, and add to pan(cook for about 3min.)

—add 2 cups of washed raw spinach, salt and pepper(cook for another 2min.)

—add chicken breast back into pan and spread 2 tablespoons of Artichoke Spread and 1 tablespoon of Sundried Tomato Pesto onto one side of the chicken breast. Stack spinach on top of the Sundried Tomato Pesto, then add the grape tomatoes on top of the spinach. Finish off with 1 tablespoon of Crumbled Goat Cheese on top(or your cheese of choice) and let it warm up until it melts just a little…Serve and enjoy 😊

Sautéed Wild Shrimp over Riced Hearts of Palm with Asparagus spears and topped with vegan Cilantro Pesto

—wash&cut 6 Asparagus spears into 1 inch pieces
—wash, de-shell and de-vein 5 Wild Raw Shrimp
—heat 1.5 teaspoons of olive oil in non stick pan
—add Asparagus and shrimp to pan, salt&pepper both
—cook for about 3min on each side(until shrimp is no longer opaque)
—remove shrimp onto a plate
—add 1/2 pack(0.7 cups) of “Natural Heaven” Riced Hearts of Palm to pan, season with: salt, pepper, turmeric, and paprika. Mix with asparagus spears and cook for another 2min.
—plate Riced Hearts of Palm and Asparagus on large dinner plate, top with the 5 shrimp and add 2 tablespoons of vegan Cilantro Pesto—enjoy😊

Mung Bean Fussilli with Wild Sardines, Asparagus, Grape Tomatoes, and Puttanesca Sauce

—cook 1.2 ounces of Mung Bean Fussili(or grain-free pasta of choice) in salted boiling water for 9min.

—in non-stick pan heat 1.2 teaspoons of olive oil

—add 4 halved and salted grape tomatoes

—wash and cut 10 green baby asparagus in 1 inch pieces, salt&pepper, and add to pan. Sauté with tomatoes for about 3min.

—add 1 can(85grams) of “Wild, boneless, and skinless Sardines”(drain liquid from can prior to adding into pan) *

—break up sardines into smaller pieces in pan with a wooden spatula

—add 0.7 cups of Puttanesca sauce(I used Bristol Farms Puttanesca sauce)

—cook everything together for 2min.

—drain Mung bean fusilli, and add into pan with veggies, sardines, and sauce. Mix everything together and serve.

*1 small can or pouch of tuna in water can be used to substitute for the sardines if preferred

Vegan Riced Red Lentil Pilaf with Wild Mushrooms, Butternut Squash and Zucchini Noodles

In a pan, add 1/2 cup of water and 1/4 cup of the Wild Mushroom riced Red Lentil pilaf mix(I used Organic Tolerant brand). Bring to a boil, and let simmer for 9min.(stir every couple of minutes, and add water if mixture becomes dry)

—in a non stick pan, heat up 1.2 teaspoons of olive oil. Add 5 ounces of Butternut Squash and 5 ounces of Zucchini Noodles(I used Cece’s Veggie Co. brand). Add a pinch of: salt, pepper, turmeric, paprika(or your choice of spices). Mix and let cook for 5min.

—When Riced Red Lentil mix is cooked and water has evaporated, take off heat.

—plate Butternut Squash and Zucchini noodles, and add Riced Red Lentil mix on top and serve.

Seared Wild Cod Fillet over grilled Asparagus and riced Hearts of Palm

—heat in a pan 1 cup of the ‘Natural Heaven’ riced Hearts of Palm

—add: salt, pepper, turmeric, paprika(or your favorite spices)

—mix and cook for 2-3 minutes until hot

—in a separate non stick pan: add 1.3 teaspoons of olive oil and heat

—pat dry cod fillet and add: salt, pepper, fish seasoning, and turmeric on both sides

—wash 8 Asparagus Spears and cut the ends off(about 1 inch)

—salt&pepper the Asparagus

—add Asparagus and Cod into the non stick pan and cook about 3 minutes on each side

—plate the riced Hearts of Palm, lay Asparagus on top, and finish off with adding the Cod on top of the Asparagus

Spaghetti Squash Bolognese with Ground Turkey, Spinach, and Tomatoes

—season .25 pounds of Organic Ground Turkey and add to hot non-stick pan with 1.3 teaspoons of olive oil

—cut 4 grape tomatoes in half, salt, and add to pan

—sauté for 4 min. and add 2 cups of raw washed spinach(salt and pepper)

—add 1/2 cup of “RAO’s” Tomato Basil sauce

—drain and shred(with a fork) 1 pack of “Already Spaghetti Squash” and add to pan

—mix everything and let simmer for 3-4min.

—plate and enjoy :)

*optional: you can top off with your cheese of choice

Sautéed Wild Sea Scallops over Black Bean Spaghetti with grilled Asparagus and Grape Tomatoes

—add 2oz(56grams) of Organic Black Bean Spaghetti to salted boiling water and cook for 5min.

—dry off scallops and add: salt, pepper, and some fish seasoning on both sides

—wash and cut 7 Green Asparagus Spears into 1/2 inch pieces

—wash and cut in half 4 Grape Tomatoes

—add 1.3 teaspoons of Olive Oil to a non stick skillet and heat

—add asparagus and tomatoes to pan, salt&pepper and cook for 2min.

—add Scallops to pan and season scallops and veggies with some Turmeric

—Cook Scallops 2~3 min. on each side

—drain water from the Black Bean Spaghetti and plate

—add the Asparagus&Tomatoes to the Black Bean Pasta and top off with the Scallops

*if you like more of a sauce, you could add a vegan Pesto to the dish(I don’t recommend cheese with seafood)

*please note: Black Bean Spaghetti is made from organic black soybean flour(in case of soy allergies)

Paleo Waffle with Naked Peanut Butter and Sour Cherry Jam

—toast 1 frozen “Birch Benders Paleo Waffle”

—mix 1 scoop(12grams) of “Naked Peanut Butter Powder” with 1 tablespoon of water until desired consistency, and drizzle over waffle

—top with 1 tablespoon of “Sour Power Cherries&Rhubarb Jam” by Mountain Fruit Co.

Sinless Chocolate Cake a la Mode

Microwave 1 “Sinless Chocolate Cake“ for 35 - 45 seconds and add 1/2 cup(1 scoop) of Vanilla Bean Halo Top ice cream

Jicama Tortilla with Roasted Red Pepper Hummus, Microgreens, and Tuna&Avocado Salad

This recipe amount makes 3 Jicama Tortillas:

—drain and mix 1 small can of tuna in water or 1 small pouch(3 ounces) with 1/4 of an Avocado. Mash together and add “Everything Bagel Seasoning” to your liking

—take 1 Jicama tortilla and spread it with 1 1/2 teaspoons of Roasted Red Pepper Hummus(or your hummus of choice)

—add 2 tablespoons of Microgreens

—top with 2 tablespoons of the tuna and avocado mixture

*repeat x3

Persian Cucumber and Mini Sweet Peppers with Tzatziki and Hummus

—wash&cut a Persian cucumber in 1/4

—wash&remove seeds from 3 Mini Sweet Peppers

— add 3 tablespoons of Tzatziki and 3 tablespoons of Hummus on side

Hot-Smoked Wild Sockeye Salmon with Tzatziki and Persian Cucumber

—wash&cut Persian Cucumber in 1/4

—add 3 tablespoons of Tzatziki

—cut open 4oz package of “Hot Smoked Sockeye”(or your salmon of choice), take the skin off and plate

Spicy Cauliflower Keto Bone Broth Soup with Miracle Noodles and Sunflower Seeds

—drain and rinse 1/2 pack of “Miracle Noodle” Spaghetti and place in small bowl

—pour 1 cup of “Spicy Cauliflower Keto Bone Broth”(or your preferred flavor of Kettle&Fire Keto soups) on the Miracle Noodles and microwave for 1:30 minutes or heat on stove top till warm

—serve and sprinkle with 1 tablespoon of Sunflower seeds

—enjoy😋

Toasted Keto Waffle with Greek Yogurt and Fresh Raspberries

—defrost and toast 1 Birch Benders Keto waffle

—add 1/2 individual cup(75grams) of Plain Non-Fat Greek Chobani yogurt

—add 1/2 cup fresh Raspberries