Category: Recipes

Ingredients:

• 1 – 1/2 lb. fresh brussels sprouts
• 1/2 cup chopped pecans (more or less to taste)
• 4 tsp olive oil, plus a bit more to brush the baking sheet
• salt and fresh ground black pepper to taste
• 1/4 – 1/2 cup crumbled Gorgonzola cheese
• If not using Gorgonzola, you can toss hot Brussels sprouts with 1-2 tbsp butter.

Instructions:

1. Preheat oven to 350F/175C. Brush roasting pan or dish with a small amount of olive oil, using a pastry brush or paper towel.
2. Trim ends of Brussels sprouts if needed, then cut each lengthwise into fourths or halves if they’re small. Don’t worry if some leaves fall off, because the loose ones will get a bit more crispy when they roast and add a lot of flavor.
3. Chop pecans with a knife and measure out desired amount.
4. Put Brussels sprouts and chopped pecans into a plastic bowl, then toss with olive oil and season with salt and fresh ground black pepper to taste. (I use a generous amount of salt and pepper since there’s no other seasoning.)
5. Arrange Brussels sprouts and pecans on roasting pan, making a single layer as much as you can. Roast for 30-35 minutes, or until the sprouts are tender and starting to brown on the edges. I stirred several times so different sides of the Brussels sprouts would get browned.
6. Toss hot Brussels sprouts and pecans with Gorgonzola (or butter) and serve hot.

Ingredients:

• 1 cup almond flour
• 2 tbsp coconut flour
• 1 tbsp konjac powder (i.e. glucomannan) arrowroot powder, or more coconut flour
• 1 tsp kosher salt
• 1/2 tsp baking soda
• 1/2 tsp xanthan gum
• 2/3 cup grass-fed unsalted butter at room temperature
• 7 tbsp golden erythritol to taste
• 1 tsp blackstrap molasses (optional)
• 1 teaspoon vanilla extract
• 1 egg
• 2/3 cup Lily’s Sweets dark chocolate bar broken up (or chips)
• 1 cup coarsley chopped pecans
• flakey sea salt to garnish

Instructions:

1. Add almond flour, coconut flour, konjac powder (or arrowroot/more coconut flour), salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
2. Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and molasses (optional), and continue to cream until light and fluffy (about 8 minutes).
3. Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth).
4. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
5. Fold in chocolate and pecan bits. Cover with cling film and refrigerate for 1 hour.
6. Preheat oven to 350°F/180°C and line a baking tray with parchment paper
7. Divide cookie dough into 18 rounds for 3 1/2-inch cookies (or 12 for jumbo style), and flatten them slightly. The cookies will spread somewhat during baking, but you still need to pre-shape them slightly (i.e. the more you pre-flatten them the more they’ll spread = crispier cookies, so if you like them cakier, don’t flatten too much).
8. Place cookie dough on the prepared baking tray. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, flipping tray around 180° half way through.
9. Garnish with flaky sea salt and allow the cookies to cool completely on the trays (sugar alcohols can take a few hours to crisp up, so don’t despair!). Store in an airtight container for three to four days.

Tips:

The shaped dough can be frozen for up to 3 months, and the cookies can be baked straight from the freezer (just add 2-3 minutes more to the baking time).

Want to explore possible substitutions for the flours and sweeteners? Visit www.gnom-gnom.com.

Ingredients:

• 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
• ¼ cup shredded Parmesan cheese
• ¼ cup mozzarella cheese
• 1 egg
• ¼ tsp salt
• ½ tsp garlic powder
• ½ tsp basil or rosemary minced (or dry)
• ½ tsp oregano minced (or dry)
• 1/2 cup marinara sauce
• 1 cup mozzarella cheese
• 1 cup diced bell peppers yellow, orange, red, green, or any combo of your choice
• 1/2 cup broccoli florets
• 1/2 cup diced red onion
• 1/4 cup canned corn (optional–not Keto or Paleo)
  
• 1/2 cup tomatoes diced

Instructions:

1. Preheat oven to 500 degrees F.
2. Remove the stems from the cauliflower and cut into chunks. Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don’t have a food processor, you can use a cheese grater or chop it very finely.
3. Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes (don’t rush this step). After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as humanly possible.
4. Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.
5. Bake the crust for 10-15 minutes (depending on your oven), or until the crust is golden and crispy.
6. Remove from the oven and top with pizza sauce then cheese then chopped veggies.
7. Place the pizza back in the oven and bake for another 12-15 minutes.

Ingredients:

• 2 large eggplants — sliced 1/8″ thick (a mandoline creates perfect eggplant slices)
•  Coarse salt
•  15 oz part-skim ricotta
•  1 large egg
•  1/2 cup freshly grated Parmesan cheese — save some for topping
•  4 cups homemade tomato sauce or your favorite sauce
•  16 oz part-skim mozzarella cheese — shredded
•  2 tbsp parsley — chopped

Instructions:

1. Preheat oven to 375°.
2. Arrange the eggplant slices in a single layer on a clean surface.
3. Sprinkle some coarse salt and set aside for 10 minutes. Remove the excess moisture with a paper towel.
4. In a greased skillet, place some eggplant slices and grill each eggplant slice for about 3 minutes each side.
5. In a medium bowl, mix ricotta cheese, Parmesan cheese, and an egg. Stir well.
6. In a 9×12 casserole, spread some tomato sauce on the bottom.
7. Layer 5 or 6 eggplant slices to cover.
8. Spread some of the ricotta cheese mixture all over the eggplant slices and top with the mozzarella cheese. Repeat the layers until all your ingredients are all used up.
9. Top with sauce, mozzarella, and Parmesan.
10. Bake 40 minutes covered and 10 minutes uncovered.
11. Let stand about 10 minutes before serving. Garnish with parsley.