MGID 3

Keto Low Carb Drop Biscuits Ingredients 2 1/2 cups almond flour 2 teaspoons baking powder 1/2 teaspoons baking soda 3 Tablespoons salted butter 2 whole eggs 3 Tablespoons coconut milk Instructions Preheat oven to 350 degrees F Prepare a baking sheet with parchment paper In a large bowl whisk together almond flour, baking powder, baking soda. With a pastry cutter or fork cut butter into almond flour mixture until butter is fully cut into the flour and it resembles small pebbles. Stir in eggs and milk. Drop 2 Tablespoons of dough onto baking sheet, 2 inches apart from each biscuit. Bake for 11-15 minutes, or until tops begin to brown. Serve immediately, or store in an airtight container in the fridge up to 4-5 days. Original Article Click Here

Cheesy Zucchini Fritters With Spicy Ranch Dip This cheesy zucchini fritters recipe is Keto, gluten free, super easy, and it comes with a delicious spicy ranch dip. Ingredients 2 large zucchini 2 medium eggs 1/3 cup almond flour 3/4 cup shredded mozzarella cheese 1/4 cup shredded parmesan cheese 1/2 tsp onion powder 1 tsp garlic powder 1 tsp Italian seasoning 1/4 tsp chili flakes - (optional) sea salt and pepper - to taste 2 Tbsp olive oil - divided Ingredients for the spicy Ranch dip: 1 cup full-fat sour cream 1/2 tsp garlic powder 1/2 tsp onion powder 1 Tbsp apple cider vinegar 1 Tbsp fresh chopped chives 2-4 Tbsp Sriracha sauce Instructions Start by making the spicy ranch. Whisk all ingredients in a mixing jug and refrigerate until ready to serve. The flavors will meld together and it actually tastes better the next day, so you can make this one ahead. Next, shred the zucchini, then squeeze the moisture out (as in the video above) and place them in a l...

Whole30 Instant Pot Seafood Gumbo INGREDIENTS 24 ounces sea bass filets patted dry and cut into 2" chunks 3 tablespoons ghee or avocado oil 3 tablespoons cajun seasoning or creole seasoning 2 yellow onions diced 2 bell peppers diced 4 celery ribs diced 28 ounces diced tomatoes 1/4 cup tomato paste 3 bay leaves 1 1/2 cups bone broth 2 pounds medium to large raw shrimp deveined sea salt to taste black pepper to taste INSTRUCTIONS Season the barramundi with some salt and pepper, and make sure they are as evenly coated as possible. Sprinkle half of the Cajun seasoning onto the fish and give it a stir- make sure it is coated well and set aside. Put the ghee in the Instant Pot and push “Sauté”. Wait until it reads “Hot” and add the barramundi chunks. Sauté for about 4 minutes, until it looks cooked on both sides. Use a slotted spoon to transfer the fish to a large plate. Add the onions, pepper, celery and the rest of the Cajun seasoning to the pot and sauté for ...