This Dish Slaps

Makes 1 serving

INGREDIENTS
2 eggs, large

3 slices bacon

mayonaise (for sauce)

sriracha (for sauce)

STEPS
1) Preheat oven to 380*F, and lay bacon flat on a parchment paper-lined baking sheet

2) Bake bacon for 20 - 30 minutes depending on thickness, and preheat non-stick frying pan to low heat

3) Crack both eggs into the pan, as far away from each other as possible. If your pan is  not big enough to allow both eggs to cook without touching, cook eggs separately

4) Cook eggs low and slow, until the top of the whites are no longer slimy, but the yolks are still totally soft

6) When bacon is bubbling on the surface it is done. Remove from the oven, drain, and cool

7) Mix your mayonnaise with sriracha, plate bacon, then eggs, and dress with sauce

Slice some scallions on a bias for a fancy looking garnish

Makes 8 - 10 Servings

INGREDIENTS
6 ounces cream cheese

1 cup spinach, frozen, chopped

1 1/2 cups artichoke hearts, frozen, quarters

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup parmesan cheese, grated

1/2 teaspoon red pepper flake

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

STEPS
1) Boil artichokes and spinach until tender, remove from pot and drain

2) Put cream cheese in a glass mixing bowl and melt in microwave for 1 minute

3) Add all remaining ingredients to the melted cream cheese and mix until incorporated

Serve hot with veggie sticks, pork rinds, or parmesan crisps!

Refrigerate overnight and reheat for a nice cool snack as well.

Makes 4 servings

INGREDIENTS
4 cups riced vegetables (I used Green Giant Riced Cauliflower & Broccoli)

1/4 cup parmesan cheese, grated

4 slices cooked bacon

3 cloves garlic, minced

3 tablespoons raw hemp seeds

1 tablespoon ghee

1 teaspoon lemon juice

1/2 teaspoon cayenne pepper1/4 teaspoon cumin, ground

1/4 teaspoon kosher salt

STEPS

1) Preheat your oven to 380*F and lay bacon down in a single layer, on a lined sheet pan

2) When the oven is at 380*F, add the bacon to the oven and cook for 20 - 30 minutes. Drain, chop into bits, and reserve for later

3) Bring a large saute pan to medium heat, add the ghee and garlic, and cook for 3-5 minutes

4) Add the riced vegetable to the pan, season with cayenne and cumin, cook - stirring often - for 10 - 15 minutes

5) Season with salt, add the parmesan cheese & hemp seeds, and half your bacon to the saute pan

6) Stir to combine, serve warm, top with extra parmesan cheese, lemon juice, and the second half of reserved bacon

Makes 24 - 30 servings

INGREDIENTS
260g fine almond flour

60 grams fine coconut flour

225 grams powdered isomalt

65 grams powdered erythritol

165 grams low carb or sugar free chocolate, pieces

1 ounce cream cheese

8 tablespoons butter

2 teaspoons molasses

1 teaspoon vanilla extract or powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon xantham gum

1/4 teaspoon baking powder

2 eggs, large

STEPS
1) Preheat oven to 350*F, and line a cookie sheet with parchment paper

2) Cream the butter, cream cheese, sweeteners, molasses together - then mix in the egg and vanilla until smooth

3) Combine the dry ingredients; almond flour, coconut flour, baking soda, baking powder, salt, and xantham gum - then sift to combine

4) Slowly combine the dry ingredients into the wet mixture, and then add your chocolate pieces

5) Use an ice cream scoop to portion balls of dough onto the baking sheet (~1 - 2  tablespoons). I wet my fingers and flatten the dough balls at this point to promote spreading 

6) Bake @ 350*F for 15 - 30  minutes, then let rest and cool before serving

Makes ~4 Servings

INGREDIENTS
1/2 cup cold water

1/2 teaspoon baking soda

1/2 cup ricotta cheese

1 tablespoon lemon zest

1 tablespoon vegetable oil

1/4 teaspoon vanilla extract

1 tablespoon sweetener (I used Swerve)

1 large egg

2 tablespoons melted butter

1 tablespoon lemon juice

1 1/4 cup self-rising almond flour, or as needed to achieve very thick batter

Making Self-rising Almond Flour
Sift together 2 cups fine almond flour, with 3 teaspoons baking powder, and 1 1/2 teaspoon fine salt.

STEPS
1) Combine cold water and baking soda in a large mixing bowl

2) Add ricotta cheese, lemon zest, vegetable oil, lemon juice, egg, vanilla extract, melted butter, & sweetener - and mix to combine

3) Add self-rising almond flour; only mix the batter to incorporate flour. Once the flour has disappeared, stop mixing

4) Pre-heat griddle or pan to ~350*F, coat with butter or oil

5) Ladle pancake batter onto cooking surface and continue cooking until the sides of each pancake begin to dry, and bubbles in the middle rise to the surface - then flip

6) Remove each pancake from griddle when cooked to desired color. Serve with a pad of butter, sugar free maple syrup, and a couple dollops of whipped cream.

Makes 8 - 12 servings

INGREDIENTS
1 cup Reese's peanut butter

50 grams powdered isomalt

25 grams powdered erythritol

1/2 teaspoon vanilla extract or powder

1/2 teaspoon molasses

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 egg, large

STEPS
1) Preheat oven to 350*F, and line a cookie sheet with parchment paper

2) Cream the peanut butter and sweeteners until smooth - then add the egg, vanilla, baking soda, and baking powder, and mix well

3) Use an ice cream scoop to portion balls of dough onto the baking sheet (~1.5 tablespoons). You can flatten the balls of dough to create a flatter cookie, and add a crosshatch design 

4) Bake @ 350*F for 15 minutes, then let rest and cool before serving

Makes 4 servings

INGREDIENTS
8 lamb loin chops, 1-inch

1/2 cup sweetener (I used Swerve)

1/2 cup fish sauce

1/4 cup grapeseed oil

1/4 cup bourbon

3 tablespoons soy sauce

6 cloves garlic, minced

1 tablespoon coriander

1 tablespoon white pepper

2 teaspoons lime juice

cilantro, fresh chopped

lime wedges

fried shallots
 

STEPS
1) Begin by combining all marinade ingredients in a medium mixing bowl; sweetener, fish sauce, grapeseed oil, bourbon,  soy sauce, garlic, coriander, white pepper, and lime juice.

2) Place lamb chops in a glass baking dish, and cover with marinade. Massage marinade into lamb chops, cover, and refrigerate for 4- 10 hours.

3) Preheat oven to 425*F. Remove lamb from refrigerator, and allow it to come up to room temperature.

4) Transfer lamb chops to a roasting pan, and cover with marinade. Roast for 15 minutes, or until glaze begins to form.

5) Flip lamb chops, and continue roasting for 5 minutes, or until desired doneness is reached.

6) Garnish with cilantro, lime wedges, and fried shallots.

Makes 1 - 3 cups

INGREDIENTS
5 shallots, medium

1 1/2 teaspoons salt

2 cups peanut oil

STEPS
1) Slice shallots as thin as possible using a mandolin or sharp knife.

2) Collect sliced shallots in cold water, rinse and reserve for 1 minute to remove bitter juices. Transfer to paper towel and pat dry. Sprinkle with salt and let sit for 10 minutes.

3) Heat oil to 350*F in a large skillet or wok. Fry the shallots in the oil for about 5 minutes, stirring occasionally until shallots are browned and crispy. Use a spider or skimmer to remove fried shallots to paper towel to drain and cool.

Best used right away, will keep in refrigerator surrounded by paper towels.