Ghee Butter
Makes 3 – 4 cups.
Prep time 10 mins
Cook time 15 - 20 mins
2 pounds butter unsalted, organic, and grass-fed
Instructions
- Cut the butter into cubes and place in a medium-size saucepan.
- Heat the butter over medium heat until completely melted.
- Reduce to a simmer.
- Cook for about 10-15 minutes. During this time, the butter will go through several stages. It will foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. At this point, the melted butter should be bright gold in color and there should be reddish-brown pieces of milk solids at the bottom of the pan.
- Let the ghee cool slightly for 2-3 minutes and then slowly pour through a wire mesh strainer lined with several layers of cheesecloth into a glass bowl. Transfer then into glass jars.
- Ghee will last up to a month at room temperature or even longer in the fridge.
Serving: 1tsp | Calories: 43kcal | Carbohydrates: 0.3g | Fat: 4.7g | Saturated Fat: 3g | Cholesterol: 13mg
By - Megan Albert
Mayo
4 large egg yolks (room temp)
2 tablespoons of lemon juice (I do 1 drop of lemon essential oil)
2 tablespoon white wine vinegar
1/4 teaspoon mustard
2 teaspoons sea salt
Freshly ground white pepper to taste
2 cups of avocado oil or extra virgin olive oil
In blender combine yolks, lemon juice, white wine vinegar, mustard, salt and pepper. Blend until well combined. Slowly add oil as blender is on. Very slowly! Once mixture starts to thicken then keep adding the oil (slowly). Store in air tight container and keep in fridge.
Ranch:
1 cup mayo (homemade or store bought)
1/2 cup of full fat coconut milk
2sm garlic cloves minced
1 tablespoon lemon juice (I just add 1 drop of organic lemon essential oil)
1 tablespoon apple cider vinegar
1 tablespoon minced white onions
1/4 teaspoon sea salt or Himalia
1/8 ground black pepper
2 tablespoon fresh chopped chives
3 tablespoon chopped fresh parsley
1 tablespoon fresh chopped dill
Place the mayo, coconut milk, garlic, lemon juice, vinegar, onions, salt and pepper in a blender. Blend on high until smooth, about 1 min. Add chives, parsley, and dill and pulse until combined.
Store in airtight container in fridge up to 7 days
Thai peanut sauce
1 Tbsp liquid aminos
1/3 cup unsweetened, unsalted creamy peanut butter
1/2 cup unsweetened coconut milk the kind in the carton not the can
1 Tbsp honey
1 garlic clove
1/2 tsp chilly flakes
1/2 tsp salt
Add all ingredients to blender and extract until fully combined. Use as a topping for spiralized vegetables "noodles," or rice or as dip for veggies. You can adjust the thickness by modifying the amount of coconut milk you add
Chocolate Chia Pudding
2 Tbsp chia seeds
2 Tbsp raw cacao powder
2 Tbsp raw organic honey
1/2 tsp vanilla extract
3/4 cup unsweetened almond milk
Add all ingredients to blender and extract until smooth. Place into air tight contained and chill for at least 1-2 hours in fridge. Garnish with desired toppings: cacao nibs, coconut flakes, chopped nuts, berries, ect
Cherry Vanilla Chia Pudding
2 Tbsp chia seeds
4 frozen cherries
1 1/2 Tbsp organic maple syrup
1 tsp lemon juice
Seeds from 1/2 vanilla bean pod or 1/2 tsp vanilla extract
Add all ingredients to blender and extract until smooth. Place into air tight contained and chill for at least 1-2 hours in fridge. Garnish with desired toppings: cacao nibs, coconut flakes, chopped nuts, berries, ect
4 large egg yolks (room temp)
2 tablespoons of lemon juice (I do 1 drop of lemon essential oil)
2 tablespoon white wine vinegar
1/4 teaspoon mustard
2 teaspoons sea salt
Freshly ground white pepper to taste
2 cups of avocado oil or extra virgin olive oil
In blender combine yolks, lemon juice, white wine vinegar, mustard, salt and pepper. Blend until well combined. Slowly add oil as blender is on. Very slowly! Once mixture starts to thicken then keep adding the oil (slowly). Store in air tight container and keep in fridge.
Ranch:
1 cup mayo (homemade or store bought)
1/2 cup of full fat coconut milk
2sm garlic cloves minced
1 tablespoon lemon juice (I just add 1 drop of organic lemon essential oil)
1 tablespoon apple cider vinegar
1 tablespoon minced white onions
1/4 teaspoon sea salt or Himalia
1/8 ground black pepper
2 tablespoon fresh chopped chives
3 tablespoon chopped fresh parsley
1 tablespoon fresh chopped dill
Place the mayo, coconut milk, garlic, lemon juice, vinegar, onions, salt and pepper in a blender. Blend on high until smooth, about 1 min. Add chives, parsley, and dill and pulse until combined.
Store in airtight container in fridge up to 7 days
Thai peanut sauce
1 Tbsp liquid aminos
1/3 cup unsweetened, unsalted creamy peanut butter
1/2 cup unsweetened coconut milk the kind in the carton not the can
1 Tbsp honey
1 garlic clove
1/2 tsp chilly flakes
1/2 tsp salt
Add all ingredients to blender and extract until fully combined. Use as a topping for spiralized vegetables "noodles," or rice or as dip for veggies. You can adjust the thickness by modifying the amount of coconut milk you add
Chocolate Chia Pudding
2 Tbsp chia seeds
2 Tbsp raw cacao powder
2 Tbsp raw organic honey
1/2 tsp vanilla extract
3/4 cup unsweetened almond milk
Add all ingredients to blender and extract until smooth. Place into air tight contained and chill for at least 1-2 hours in fridge. Garnish with desired toppings: cacao nibs, coconut flakes, chopped nuts, berries, ect
Cherry Vanilla Chia Pudding
2 Tbsp chia seeds
4 frozen cherries
1 1/2 Tbsp organic maple syrup
1 tsp lemon juice
Seeds from 1/2 vanilla bean pod or 1/2 tsp vanilla extract
Add all ingredients to blender and extract until smooth. Place into air tight contained and chill for at least 1-2 hours in fridge. Garnish with desired toppings: cacao nibs, coconut flakes, chopped nuts, berries, ect
Cinnamon nutmeg pancakes
Prep time: 5 min / Cook time 7 min / Serves 2
1/3 cup + 1 Tablespoon Coconut flour
½ Teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon cinnamon
4 eggs (beaten)
½ cup full fat canned coconut milk
1 teaspoon lemon juice
2 teaspoons honey (may uses ¼ teaspoon stevia extract powder in place of honey for lower carb)
2 Tablespoon butter or ghee or coconut oil
Melted butter or ghee or coconut oil for cooking.
Prep time: 5 min / Cook time 7 min / Serves 2
1/3 cup + 1 Tablespoon Coconut flour
½ Teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon cinnamon
4 eggs (beaten)
½ cup full fat canned coconut milk
1 teaspoon lemon juice
2 teaspoons honey (may uses ¼ teaspoon stevia extract powder in place of honey for lower carb)
2 Tablespoon butter or ghee or coconut oil
Melted butter or ghee or coconut oil for cooking.
Sweet potato skillet
One large golden sweet potato
2 cups fresh raw spinach
Half of one small onion
Fresh parsley to taste
Half of an avocado
Avocado oil
1 egg
Soften sweet potato (microwave) dice up add to pan with avocado oil add onion cook until crispy. Add spinach and parsley, stir until spinach becomes soft.
While that is cooking cook your egg how you prefer. Put potato Skillet in bowl top with egg, add salt and pepper for taste. Add avocado
One large golden sweet potato
2 cups fresh raw spinach
Half of one small onion
Fresh parsley to taste
Half of an avocado
Avocado oil
1 egg
Soften sweet potato (microwave) dice up add to pan with avocado oil add onion cook until crispy. Add spinach and parsley, stir until spinach becomes soft.
While that is cooking cook your egg how you prefer. Put potato Skillet in bowl top with egg, add salt and pepper for taste. Add avocado
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Egg leftover donuts
12 eggs 1 zucchini Handful cilantro fresh 3 oz turkey deli meat 2 green onions Salt and pepper to taste Silicone donuts molds Preheat oven to 350 Dice up whatever leftover veggies you would like to use and whatever meat you need to push. Remember to adding fresh herbs to spice it up. Beat eggs and separate bowl. Add veggies to the silicone donuts molds, top over egg mixture, 3/4 filled. Seasoned with salt and pepper, or preferred spices. Put in the oven and cook for about 20 minutes or desire texture. |
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