Dr. Perlmutter's Oatless “Oatmeal” - to try

 

Ingredients

• 1/4 cup raw, unsalted walnuts
• 1/4 cup raw, unsalted almonds
• 2 tablespoons ground flaxseed
• 1 teaspoon ground allspice
• 3 eggs
• 1/4 cup unsweetened almond milk
• 1/2 banana, mashed
• 1 tablespoon almond butter
• 2 teaspoons pumpkin seeds (optional)
• 1 handful of fresh berries (optional)

Instructions

Combine the walnuts, almonds, flaxseed, and allspice in a food processor and blend to a coarse grain but not a powder. Set aside.

Whisk together eggs and almond milk until thick like a custard. Blend the mashed banana and almond butter together and add it to the custard, mixing well. Stir in the coarse nut mixture.

Warm the mixture in a saucepan over low heat, stirring frequently, until the batter reaches the desired consistency. Sprinkle pumpkin seeds and berries on top, add more almond milk, if desired, and serve.

https://www.drperlmutter.com/recipe/oatless-oatmeal/

Coconut Oil Omelet - to try

 

Ingredients

• 1 onion, chopped
• 1 ripe tomato, chopped
• ½ tsp salt
• ½ tsp pepper
• 2 eggs, beaten
• 1 tbs coconut oil
• ¼ avocado, sliced
• 2 tbs salsa

Instructions

Add the onion, tomato, salt, and pepper to the beaten eggs in a bowl and mix. Add the coconut oil to a skillet and heat over medium-high heat. Once hot, add the egg mixture and cook until the eggs begin to set (about 2 minutes). Flip omelet with spatula and cook until eggs are no longer runny (one more minute).Fold the omelet in half and continue to cook if the omelet is not slightly brown. Then transfer to a plate. Serve hot with sliced avocado and salsa on top.

https://www.drperlmutter.com/recipe/coconut-oil-omelet/

Lemon Chicken - to try

 

Ingredients

• 6 chicken breasts, boneless and skinless
• 1 Tbsp chopped fresh rosemary leaves
• 2 garlic cloves, chopped
• 1 shallot, chopped
• Zest and juice of 1 lemon
• ½ cup olive oil

Instructions

Set aside the chicken in a shallow dish. In a bowl, combine the rosemary, garlic, shallots, lemon zest, and lemon juice. Slowly whisk in the olive oil. Pour the marinade over the chicken, cover, and leave in the refrigerator for two hours or overnight.

Preheat the oven to 350° F. Remove the chicken from the marinade and bake in a roasting pan for 25 minutes or until cooked through. Serve with a side salad and steamed veggies.

https://www.drperlmutter.com/recipe/lemon-chicken/

Coconut Oil Coffee Creamer - to try

 

1 cup of coffee

• 1 Tsp coconut oil
• 
  
• 1 tsp organic butter or ghee
• 
  
• 1/4 tsp of vanilla
• 
  
• 1 pack of stevia (optional)

Mix all ingredients in a mug. A great way to get your 

daily dose of coconut oil!

https://www.drperlmutter.com/recipe/coconut-oil-coffee-creamer/

(Recipe via Samantha Chynn)

Avocado Egg Salad - to try

 

 Avocado Egg Salad

• ▢1 large avocado
• ▢1 lb asparagus
• ▢Avocado oil
• ▢4 eggs
• ▢1/2 cup chopped dill
• ▢1 lemon
• ▢2 Tbsp avocado or olive oil
• ▢Sea salt
• ▢
  

• Preheat oven to 400F and bring water to the boil in a small pot.
• Trim dry ends of asparagus, add to a baking sheet in one layer and drizzle with a little bit of avocado oil and sprinkle with sea salt. Massage in oil and salt and then roast for 5-10 minutes depending on thickness.
• Carefully add fridge cold eggs to boiling water and cook for 8 minutes.
• In the meantime, half, pit, peel and cube avocado and add to a large mixing bowl.
• Wash, dry and chop dill and add to avocado.
• Cut up roasted asparagus into bite size pieces and add to other ingredients.
• Peel and cut eggs into wedges and add to mixing bowl.
• In a small sealable container shake together juice of whole lemon, olive oil, sea salt and pepper, then drizzle over salad and toss well.
• Serve immediately or store in an airtight container in the fridge for up to 12 hours.

NUTRITION

Calories: 476kcal | Carbohydrates: 23g | Protein: 19g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 327mg | Sodium: 145mg | Potassium: 1228mg | Fiber: 13g | Sugar: 6g | Vitamin A: 3245IU | Vitamin C: 61.4mg | Calcium: 154mg | Iron: 8mg

https://greenhealthycooking.com/the-best-avocado-egg-salad/#wprm-recipe-container-6371

AVOCADO CREMA - to try

 

AVOCADO CREMA 

This is the best vegan avocado crema because it is so creamy, healthy and quick to make! It's also tangy, dairy-free and easy.

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• 2 ripe avocados
• 3 Tbsp lime juice, freshly squeezed
• 1 tsp apple cider vinegar
• 2 Tbsp chopped fresh cilantro
• 1 clove garlic
• ¼ tsp Himalayan salt (more to taste)
• 1 Tbsp avocado oil 

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1. Add all the ingredients into a blender or food processor. Blend until very smooth and creamy
2. Taste and adjust the flavors as you needed. Enjoy!

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NOTES

Store the leftovers in an airtight container in the fridge for up to 3 days. 

NUTRITION

• Serving Size: 4
• Calories: 151
• Sugar: 0.5g
• Sodium: 151.6mg
• Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 7.6g
• Fiber: 4.7g
• Protein: 1.4g
• Cholesterol: 0mg

https://avocadocentric.com/vegan-avocado-crema/#recipejump

Creamy Avocado Sauce with Cilantro - to try

 

Creamy Avocado Sauce with Cilantro 

•  
• Yield: 1 ¼ cup
 
•  
•  
  

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Description

Vegan Avocado Sauce with Cilantro and Lime.  Perfect for Mexican bowls, tacos, enchiladas, and rice dishes! Creamy and tasty, make this spicy or keep it mild!

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Ingredients

• 1 medium avocado, ripe
• ⅓ cup cilantro
• 2/3 cups water - plus more as needed [Sub avocado oil]
• ½ teaspoon Himalayan salt
• 1 tsp coriander
• ⅛ cups lime juice
• 1– 2 garlic cloves
• Pinch cayenne or a few slices jalapeño (optional, to taste)

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Instructions

1. Blend all ingredients together in a blender until smooth!
2. Taste, and adjust salt, heat, and lime.

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Notes

This is best served within 2-3 days. For a richer version, sub avocado oil  (or olive oil) for 2 tablespoons of the water.

https://www.feastingathome.com/oil-free-avocado-cilantro-sauce/#tasty-recipes-19328-jump-target

The Best Easy Guacamole - to try

 

The Best Easy Guacamole

• ▢4 Avocados ripe
• ▢2 Limes
• ▢3 Roma Tomatoes seeded & diced
• ▢2 cloves Garlic minced
• ▢¼ cup Fresh Cilantro
• ▢¼ cup Red Onion diced
• ▢1 Jalapeno seeded & diced
• ▢1 tsp Himalayan Salt

 

• In a large bowl, add avocado and juice of one lime. Mash together to desired consistency. You can mash really well for a creamy texture or leave it a little chunkier
• Cut Roma tomatoes in half lengthwise and use a spoon to scoop out the seeds (discard) then dice the tomatoes and add to the avocado
• Stir in remaining ingredients, taste for salt and add more lime juice if needed
• Serve right away or place cling wrap right on top of the mixture and store in the fridge. Enjoy within 1-2 days

NOTES

This guacamole is Paleo, Whole30 and Keto. To keep it keto or low carb, I like to eat it with radish chips and cucumbers or as a topping on a low carb dish. 

NUTRITION

Calories: 232kcalCarbohydrates: 13gProtein: 3gFat: 20gSaturated Fat: 3gSodium: 400mgPotassium: 756mgFiber: 10gSugar: 2gVitamin A: 535IUVitamin C: 28mgCalcium: 28mgIron: 1mg







https://thebetteredblondie.com/the-best-whole30-and-easy-guacamole/