Line a standard 12-cup muffin pan with 10 parchment paper cupcake liners or silicone liners. Set aside 10 of the macadamia nut halves for garnish.
Grind the remaining nuts in a food processor or blender until they resemble coarse crumbs. Add the avocado oil and continue to process until the mixture becomes a smooth butter.
In a heatproof bowl set over a pan of barely simmering water, combine the macadamia nut butter, chocolate, and coconut oil. Stir until melted and smooth.
Whisk in the sweetener, cocoa powder, vanilla extract, and fine sea salt. Divide the mixture evenly between the prepared cups, filling each one about one-third full. Refrigerate for 15 minutes, then gently press a macadamia nut half into the top of each cup. Sprinkle lightly with flaked sea salt.
Refrigerate until firm, about 1 hour. Store in the refrigerator for up to 2 weeks.
If you want these fat bombs to be a little firmer and able to stay out of the fridge for a few hours, replace the coconut oil with 1/2 ounce of cacao butter. They will travel much better.
Measure out the coconut milk and add the vinegar to it. Set aside.
Put the egg whites in the bowl of your stand mixer. Mix with the whisk attachment on medium speed until the egg whites become thick and begin to stiffen, about 5 minutes. They should look like clouds and cling to the whisk, with soft peaks, but not be completely stiff like merengue.
Set a skillet or griddle to heat on the stove over medium heat.
In the meantime, sift together the coconut flour, baking powder, salt and cinnamon in a large bowl.
Whisk in the flax meal.
Stir the egg yolks into the buttermilk and then slowly add that to the dry mix while you whisk until fully combined.
Let the flour mix sit until the egg whites are ready.
In this time the flour mix will become very thick. If it doesn’t add in coconut flour by the tsp (1-2 usually) to the batter until it does thicken.
Fold the egg whites into the flour mix until fully combined. To do this, empty half the bowl of egg whites into batter and use a spatula to mix it in, in a folding motion, from the bottom of the bowl, bringing the batter over the egg whites and in. Do this until fully incorporated, then add and repeat with the remaining egg whites.
Brush the griddle with fat. Use 1/4-1/3 cup to measure out the batter for each pancake.
Cook 2-3 minutes a side. Flip when the edges are dry.
5-6 cups of cauliflower florets (about 3-4 cups when “riced’).
2- 3 tbsp curry powder or curry seasoning
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp sea salt
2-3 tbsp olive oil for roasting
3/4 cup red onion chopped
1 tsp minced garlic
2 tsp olive oil or avocado oil
8 kale leaves with stems removed and chopped
2 cups chopped carrots
4 cups broth (vegetable or chicken)
1 cup almond milk, cashew or coconut milk
1/2 tsp red pepper or chili flakes (to taste)
1/2 tsp black pepper
Salt to taste after cooked
Preheat oven to 400F.
In a small bowl, toss cauliflower florets with curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but slightly under cooked.
Remove and set aside.
While the cauliflower is cooling, prep the rest of your veggies by chopping them up on a cutting board.
Next place cauliflower florets in a food processor or blender and pulse a few times until the cauliflower is chopped or “riced.”
Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.
Place onion, 2 tsp oil, and minced garlic in large stock pot. Sautee for 5 minutes until fragant.
Next add in your broth, milk, veggies, cauliflower “rice,” and the red chili pepper and black pepper.
Bring to a quick boil (make sure milk doesn’t get too hot), then simmer for another 20 minutes or so until veggies are all cooked.
Add dash of sea salt if desired once ready to serve.
Garnish with herbs and nut/seeds.
If you don’t have a food processor, just finely chop the cauliflower. You can also buy pre-riced cauliflower and roast it. Be sure not to over process the cauliflower when cooked. You don’t want to make a puree. Just lightly chop. Feel free to use other veggies besides kale and carrots. All work great. You can also add in cooked chicken or meat.
1/4 tsp powdered stevia OR 1-2 tbsp monk fruit sweetener, depending on sweetness preference
1/16 tsp pink Himalayan salt
Over medium heat in a small pot, melt and combine almond butter and coconut oil. To the same pot, add dried ingredients and stir until well combined.
Allow mixture to cool slightly and taste test to determine if additional sweetener is needed. Add more as necessary.
Pour mixture into bowl and transfer to freezer to solidify, approximately 60-90 minutes, OR pour into silicone mold (if you choose to use a silicone mold, skip steps #4 and #5 and just allow the fat bombs to solidify in freezer, about 2-3 hours).
Once solidified, remove bowl from freezer and form into balls. Tip: regularly wash hands under cold water and wipe with dry paper towel to avoid coconut oil melting in hands. Place formed balls on a flat tray or plate and return to freezer for 15-20 minutes.
Store fat bombs in airtight container in the freezer. When you want one, pop one out, allow to thaw for a few minutes, and eat up!
Tips: Stevia brands vary a bit in intensity, so it may be best to start with a smaller amount than the recipe calls for and add if necessary.