Category: Recipes

Gather two rocks glasses and place half of the strawberries plus 1 teaspoon of the xylitol in each glass. Muddle by gently pressing and mixing at the bottom of the glass using a cocktail muddler or you can use a fork and mash it.

Add half of the tequila and half of the apple cider vinegar or lime juice to each glass and stir.

Add ice to each and top off with sparkling mineral water

Optional: add a garnish of a lime wheel and strawberry

Preheat oven to 325 degrees F.

Generously oil only the bottom part of a standard size (1.5 quart) glass or ceramic loaf dish with coconut oil (or butter or ghee). Or you may use a piece of parchment paper trimmed to fit the bottom of your dish. Not oiling or lining the sides of your dish will allow the bread to attach to the sides and stay lifted while it cools.

In a large bowl, beat the egg whites until stiff peaks form. Set aside

In a small bowl, whisk the dry ingredients together and set aside. Add the optional pinch of stevia if you’re not a fan of eggs. It’ll help offset the flavor without adding sweetness to your loaf

In a small bowl, whisk together the wet ingredients — egg yolks and liquid coconut oil — and set aside.

Add the dry and the wet ingredients to the egg whites and mix until well incorporated. Your batter will be thick and a little gooey.

Pour the batter into the oiled or lined dish and place in the oven

Pour the batter into the oiled or lined dish and place in the oven

Pour the batter into the oiled or lined dish and place in the oven

Once the bread is cooled, run the sharp edge of a knife around the edges of the dish to release the loaf

Slice into 12 even slices

Place the dry ingredients into a food processor. Blend until well mixed and crumbled.

Add the water to the food processor. Mix until dough forms.

Form five small balls out of the dough.

Roll the fat balls into more unsweetened coconut flakes.

Preheat the oven to 350F. Line two baking trays with baking paper.

Mix the 2 cups of grated cauliflower, salt, 2 eggs, 1 tablespoon of coconut flour, psyllium and garlic powder together. Add up to 1 tablespoon more of flour, if needed, to thicken.

Mix the 2 cups of grated cauliflower, salt, 2 eggs, 1 tablespoon of coconut flour, psyllium and garlic powder together. Add up to 1 tablespoon more of flour, if needed, to thicken.

. Place them in the oven for 15 minutes.

Check the cauliflower toasts and rotate them in the oven. Bake for another 10 minutes, or until they’re golden brown and cooked through

Check the cauliflower toasts and rotate them in the oven. Bake for another 10 minutes, or until they’re golden brown and cooked through

Meanwhile bring a small saucepan of water to the boil and add a dash of apple cider vinegar and a pinch of salt.

When the water is boiling, crack 2 eggs into the water to poach. Cook them until the whites are fully cooked and the yolk is still slightly running

Remove them with a slotted spoon and place them onto some paper towel to remove the excess water

When the bacon and cauliflower toasts are ready, begin plating. Place the cauliflower toasts onto two plates. Top them with the poached eggs, crispy bacon, spring onion and avocado

Serve and enjoy

Add eggs, butter, oil and cinnamon to the blender.

Add coffee and blend for 45 seconds on high.

Add collagen protein and blend for 5 seconds on low.

Top with cinnamon.

Before slicing the cucumber, cut off both ends and, using the scoring part of a zesting kitchen tool, run it lengthwise down the cucumber removing a strip of peel. Do this in several places around the cucumber to add a decorative edge that will show once it’s sliced into rounds. Skip this step if you don’t care about the decorative part.

Slice the cucumber into 1/4-inch thick rounds and set aside. Depending on the size of the cucumber, you should end up with 24 slices

Open smoked salmon and carefully separate the thin slices. Cut into 24 small pieces, one for each cucumber slice. Drape one piece of smoked salmon over each cucumber slice

Open smoked salmon and carefully separate the thin slices. Cut into 24 small pieces, one for each cucumber slice. Drape one piece of smoked salmon over each cucumber slice

. In a small bowl, whisk together the mayo, Brain Octane Oil, fresh dill, and remaining 1 teaspoon of lemon juice until creamy. This is your easy lemon dill “aioli”. Place a dollop on top of each canape

Garnish each with a sprig of fresh dill and a light sprinkle of flaky sea salt

Heat a small skillet to medium heat and add 1 tablespoon of ghee.

Crack one egg into the center of the skillet and pierce the yolk.

Cook the egg for approximately 1-2 minutes on each side or until solid but not overcooked. Remove from pan and place on a paper towel or parchment paper-lined plate

Cook the egg for approximately 1-2 minutes on each side or until solid but not overcooked. Remove from pan and place on a paper towel or parchment paper-lined plate

Assemble:

Divide avocado mixture evenly and spread half on each egg taco shell

Top each taco with half of the chopped romaine lettuce.

Place one slice of bacon and half of the diced sweet potatoes on each taco.

Place one slice of bacon and half of the diced sweet potatoes on each taco.

Fold in half and eat as a taco