2 cups cauliflower florets
2 Tbsp hot water
1 tsp chicken bouillon granules
2 Tbsp olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp ground cumin
Salt and pepper to taste

1. Add cauliflower florets to a food processor and pulse until a fine texture is reached, about the size of couscous grains; set aside.

2. In a small bowl, add water and bouillon granules, stir until dissolved, and set aside.

3. In a sauté pan, with a tight fitting lid, heat olive oil over medium heat. Add onions and sauté until translucent.

4. Add garlic and sauté for 1 to 2 minutes.

5. Add the curry powder, cinnamon, and cumin; stir to mix and cook for about 30 seconds.

6. Add cauliflower and sauté for 2 to 4 minutes.

7. Add water and chicken bouillon, stir to mix. Season with salt and pepper.

8. Bring to a boil, reduce heat, cover with lid, and simmer for 10 to 12 minutes.

1/2 large head cauliflower
1 Tbsp butter
1/3 cup onion, chopped
1 large egg
1 cup heavy cream
1/4 tsp salt, to taste
1/8 tsp ground black pepper, to taste
Pinch cayenne pepper
2 cups shredded cheddar cheese, divided

1. Preheat oven to 350°

2. Cut cauliflower into bite size pieces and add to lightly salted boiling water. Cook until cauliflower is soft and drain in a colander until dry.

3. In a large oven proof pan, add butter and heat over medium heat. Add onions and sauté until soft.

4. Remove from heat, add cauliflower to onions, stir to combine

5. In a bowl, add egg, heavy cream salt, black pepper, and cayenne pepper, whisk to combined

6. Add three-fourths of the cheese to cream mixture, stir to mix.

7. Pour mixture over cauliflower, top with remaining one-fourth cheese.

8. Bake at 350° 45 to 50 minutes, until top is golden brown.

1/2 cup unsweetened coconut, shredded or flakes
2 Tbsp golden flaxseeds
1/2 tsp dried basil
1/2 tsp dried dill
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp dried tarragon
1/2 tsp dried oregano
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3 large eggs, beaten
1/4 cup unsalted butter, melted

1. Preheat oven to 350°.

2. Add coconut and flaxseeds to a coffee grinder and pulse until finely ground, should make a flour like texture; place in a bowl, stir until well combined.

3. Add dried herbs, baking soda, baking powder, and salt; stir until well combined.

4. Add eggs and butter, stir until well combined.

5. With nonstick cooking spray, grease a muffin pan or muffin top pan.

6. Bake at 350° for 16 to 18 minutes, until a knife inserted in center comes out clean.

1 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 tsp lemon zest
1½ Tbsp olive oil, divided
4 (5 to 6 oz each) salmon filets with skin
Salt and ground black pepper, to taste
1 Tbsp fresh chopped dill

1. Preheat oven to 425°.

2. In a small bowl, add lemon juice, mustard, lemon zest, and ½ tablespoon oil; whisk to combine and set aside.

3. Season salmon with salt and pepper on both side; set aside.

4. Heat an oven proof pan over medium-high heat until hot, add remaining 1 tablespoon oil.

5. Once oil is hot, add salmon filets, skin side up and sear for 1 to 2 minutes.

6. Turn filets over, spoon lemon-mustard mixture over filets and place in oven.

7. Cook at 425° for 8 to 10 minutes, until done and center of filets are no longer red on the inside.

8. Remove from oven and top with chopped dill and serve.

4 medium zucchini
1 Tbsp butter
6 scallions, chopped ( white & some green parts)
1 garlic clove, minced
3½ cups chicken broth
½ Tbsp fresh dill, chopped (½ tsp dried)
1 tsp salt, to taste
1 tsp ground black pepper, to taste
16 ounces cream cheese, softened to room temperature
1 cup sour cream
2 Tbsp fresh chopped chives, divided
Paprika

1. Cut ends off zucchini, quarter zucchini, by cutting in half, then cut each of the halves in half , then slice thin, and set aside.

2. Heat butter in a large sauce pan over medium heat.

3. Add scallions and cook for 1 to 2 minutes.

4. Add minced garlic and cook for 1 to 2 minutes.

5. Add chicken broth, zucchini, dill, salt and pepper; cook for 20 to 30 minutes, until zucchini is soft.

6. In a blender* or food processor add cream cheese and sour cream; blend until smooth.

7. Add 1 tablespoon chopped chives to cream cheese, pulse to combine.

8. Add a fourth of zucchini mixture to cream cheese mixture, pulse to blend. Continue to add zucchini mixture in quarter portions and blend until smooth.

9. Serve now or chill in a sealed container for 6 to 8 hours or overnight.

10. Garnish with remaining chopped chives and/or sprinkle top with paprika.

* If liquid mixture is hot, place a kitchen towel over blender lid and hold down tightly, to keep lid from popping off while blending.

4 Tbsp butter, divided
1/2 medium onion, chopped
4 garlic cloves, minced
1 Tbsp olive oil
2 lbs boneless skinless chicken breast, cut into strips
1/4 cup white wine or cooking wine
1/4 cup fresh lemon juice
1 Tbsp fresh oregano, chopped (1 tsp dried)
1 Tbsp fresh basil, chopped (1 tsp dried)
salt and pepper, to taste
1 Tbsp fresh parsley, chopped (1tsp dried)
Grated parmesan cheese

1. Heat 1 tablespoon butter in a sauté pan over medium heat.

2. Add onions and cook for 2 to 4 minutes.

3. Add minced garlic and cook for 2 to 4 minutes, until onions are translucent. Remove from pan and set aside.

4. Heat remaining butter and olive oil in pan until hot, add chicken and cook until done, golden brown on each side. Remove chicken and set aside.

5. Add wine, lemon juice, oregano, basil, salt, and pepper; stir to mix and simmer for 2 to 3 minutes.

6. Add chicken, onions, and garlic, simmer for 1 to 3 minutes.

7. Serve over zucchini noodles, spaghetti squash, or your choice.

8. Top with parsley and grated parmesan cheese

2 oz unsweetened bittersweet chocolate
1 Tbsp strong black coffee or espresso, room temp
2 Tbsp Splenda or granular sugar substitute
½ tsp vanilla extract
4 large egg whites, at room temp.

1. Preheat oven to 350°.

2. Add chocolate to a microwave safe bowl, microwave on high for 2 minutes, stirring ever 30 seconds, until melted.

3. Add coffee, sugar substitute, and vanilla extract; stir until well combined, set aside.

4. In a separate bowl, beat egg whites until stiff peaks form.

5. Fold chocolate into egg whites, folding until well combined.

6. Butter 2 soufflé dishes ( 1- 1/3 x 4 inches) add mixture to dishes.

7. Place on a sheet pan and bake for 8 to 12 minutes.

8. Remove from oven, serve warm or allow to cool.

9. Optional, top with whipped cream.

6 bacon slices
1 Tbsp butter
1 large head cauliflower, cored and diced or grated
1 Tbsp dried onion flakes
1 Tbsp minced garlic
Salt and pepper, to taste
½ to 1 cup shredded cheddar cheese, or cheese of your choice

1. Cook bacon in a large nonstick pan, until done, and drain on a plate lined with paper towels. Once cooled, crumble or cut into pieces, and set aside.

2. Reserve 1 to 2 tablespoons bacon grease.

3. Add butter to bacon grease, melt butter until hot, add cauliflower, and cook until it starts to brown.

4. Add onion, garlic, salt and pepper; stir to mix, and cook for a couple more minutes, until cauliflower is tender.

5. Add crumbled bacon, stir to mix.

6. Continue to cook until cauliflower browned or desired doneness.

7. Add cheese, stir until combine and cheese is melted. Serve.

1 to 2 Tbsp butter
4 large eggs
2 Tbsp heavy cream
2 Tbsp water
1½ Tbsp Splenda or granular sugar substitute
1 tsp vanilla extract
3 Tbsp ground flaxseed meal
3 Tbsp soy protein powder
1/8 tsp ground cinnamon, to taste
1/8 tsp salt

1. Preheat oven to 425°.

2. In a pie plate or 8×8 baking pan, add butter, and place in oven while oven is preheating to melt butter, but don’t allow butter to burn.

3. To a bowl add eggs, heavy cream, and water; whisk until well combined.

4. Add sugar substitute and vanilla extract, stir until well combined.

5. In a separate bowl, add flaxseed meal, protein powder, cinnamon, and salt; stir until well combined.

6. Add dry ingredients to egg mixture, and stir until combined.

7. Remove dish form oven, pour mixture into dish, return to oven, and cook at 425° for 6 to 8 minutes.

8. Reduce oven heat to 275° and cook for 6 to 8 more minutes.

1½ to 2 oz plain pork rinds (mild flavor works best)
2 large eggs
1/4 cup heavy cream
1/8 cup Splenda or granular sugar substitute
1/2 tsp ground cinnamon
1/2 tsp eggnog extract (or vanilla extract)

1. Add pork rinds to a food processor, pulse until a fine bread crumb texture is reach or use a sealed plastic bag, remove air, and crush using a rolling pin.

2. To a bowl, add eggs, and whisk until combined.

3. Add sugar substitute, cinnamon, and extract; stir until well combined.

4. Add crushed pork rinds, stir until well combined, and allow to rest for 4 to 6 minutes.

5. Heat a griddle or frying pan over medium heat.

6. Grease pan with butter or oil, allow to heat, and spoon mixture on griddle.

7. Cook for 3 to 5 minutes on each side, until golden brown, same as you would for pancakes.

8. Serve with maple syrup or with fruit and whipped cream.