Ingredients
1-diced celery stock
1/3 cup diced yellow onion
2-Cloves of minced garlic
2-tablespoons of butter
2-tablespoons of liquid crab boil
1- Small bag of frozen corn (DO NOT USE CANNED)
1-can of coconut cream
½- Can of full fat coconut milk
½- Cup of chicken broth
4 - tablespoons of Worcestershire sauce
Pink Himalayan Sea Salt and Cracked Black Pepper to taste

Fresh crab meat or shrimp is optional

Instructions

1. Add diced onions, celery, and garlic to deep pot along with crab boil oil and 1 tablespoon of butter. Stir over medium heat until onions are translucent.
2. Then add corn and stir for at least 2 minutes to turn in flavor
3. Next, pour in chicken broth and let simmer for 5 minutes.
4. Next add the entire can of coconut cream, and half a can of full fat coconut milk, and bring mixture to a boil.
5. Add Worcestershire sauce and butter and continue to let soup boil.
6. Add salt to taste and black pepper to taste.
7. Garnish with fresh chives and enjoy!

 
TIP: IF YOU WANT TO FULLY ENJOY THIS BISQUE, PLEASE LET THIS SOUP COMPLETELY COOL BEFORE SERVING! ALL THE FLAVOR WOULD HAVE FUSED TOGETHER, AND IT WILL THICKEN NATURALLY AND BEAUTIFULLY.
 

Ingredients 

• 1 lb ground chicken breast, boneless and skinless
• ½ cup Grated Parmesan cheese
• 1 cup shredded nonfat mozzarella cheese
• ½ tsp garlic powder
• 1 dash salt
• 1 dash ground black pepper
• ½ tsp (ground) oregano
• ½ cup tomato sauce, no added sugar
• 1 tsp crushed red pepper flakes
• 4 leaves chopped basil, fresh
• 16 slices of Turkey Pepperoni

Instructions

• Preheat oven to 450°F and line a baking sheet or pizza pan with parchment paper.
• In a medium bowl combine the ground chicken with ¼ cup Parmesan, ¼ cup mozzarella, ¼ tsp oregano, garlic powder, salt, and pepper.
• Put chicken mixture onto the parchment paper and pat into flat rectangle or disc. Cover with plastic wrap and evenly press or roll the chicken into a 7x10" rectangle or round using a rolling pin. Remove the plastic wrap and roast until golden, 12-15 minutes or until desired crispness.
• Spread sauce on crust, and top with remaining cheese and oregano, turkey pepperoni slices, and crushed red pepper flakes (to taste).
• Place back into the hot oven and cook until melted and bubbly 6 to 10 minutes.
• Remove from oven and top with chopped basil. Divide into 8 slices, serve and enjoy! 

Ingredients

1 head cauliflower, cut into florets or 1 bag of rice cauliflower
1 Tablespoon of butter
4 Cloves of minced garlic
½ Cup of FRESH grated Parmesan cheese
1 Tablespoon reduced-fat cream cheese
¼ Cup of heavy whipping cream
½ Teaspoon Himalayan sea salt
½ Teaspoon freshly ground black pepper
1 Teaspoon of chives for garnish


Directions

1. Add cauliflower to large pot of boiling water. Boil cauliflower until tender, about 10
minutes.
2. Meanwhile, heat the butter in a small skillet over medium heat. Cook and stir the garlic
until fragrant. Remove from heat and set aside.
3. Return to your boiling cauliflower, remove from heat. Then drain the water and half at a
time in a blender or food processor blend on high. Add remaining cauliflower in blender
slowly until cauliflower is creamy.
4. Turn mixture into you pan with the cooked garlic, then add parmesan cheese, stir until
cheese is melted, cream cheese, whipping cream, salt, and black pepper.
5. Stir until cauliflower is at your desired consistency, and add more salt or pepper if you
desire.
6. Garnish with green onions...SERVE AND ENJOY

            Tip: You can also add bacon, cheddar cheese, sour cream and chives, and make a loaded mash! 

Ingredients​

• 1 Head of cauliflower cut into florets 
  
• 1 cup grated cheddar cheese
  
• 1 cup grated gruyere cheese
  
• 3 Tablespoons of olive oil  
  
• 1 teaspoon of dry mustard
  
• 1 teaspoon of garlic powder 
  
• 3 eggs, beaten
  
• 1/2 cup sour cream
  
• 2 Ounces of cream cheese 
  
• 4 Tablespoons butter, cut into pieces
  
• 1/2 teaspoon salt
  
• 1 cup heavy whipping cream 
  
• Black pepper 
  
• Himalayan sea salt 
  

Instructions

1. Preheat oven to 400 degrees F.
   
2. Arrange cauliflower florets on baking baking sheet covered with parchment paper. Drizzle with olive oil, black pepper and salt.
   
3. Roast until slightly charred and tender... about 20 minutes. 
   
4. Transfer to glass baking dish and set aside. 
   
5. In a medium pot , bring heavy whipping cream to a simmer.
   
6. Stir in cream cheese, sour cream and mustard until smooth. 
   
7. Then add ½  cup of sharp cheddar cheese and ½ cup of gruyere cheese. 
   
8. Add salt, pepper and garlic powder to your taste.
   
9. Continue to mix together slowly until the cheese melts.
   
10. Pour beaten eggs evenly over cauliflower. 
    
11.  Then remove cheese mixture from heat, then pour over the cauliflower
    
12. Top with the remaining 1/2 cup cheese and bake for 15-20 minutes. 
    
13. Serve and enjoy! 
    

                           Tip: You can top with crushed pork skins before baking to add a “crust”