mealplan.week30.pdf

WEEK 30 RECIPES
BREAKFAST LUNCH SNACKS DINNER DESSERTS
flax breakfast
cookies
smoked shrimp vegetable soup
chili roasted
chicken thighs
sesame banana
bites
egg fast
snickerdoodle crepes
crock pot chicken
soup
snack mix baked salmon
coconut chocolate
bars
roasted vegetable
scramble
avocado tuna salad thai shrimp cakes
slow cooker
sesame beef
the n’oatmeal
breakfast
bacon burger
breakfast pork
sausages
roasted turkey
breast
kedgeree mahi mahi burgers
crispy butter
crackers
roasted asparagus
avocado soup
bacon & olive quiche keto chili keto meatloaf
sausage & butternut
squash frittata
thai chicken zoodle
soup
coconut chicken
curry

CALORIES FAT PROTEIN CARBOHYDRATES
242.47 20.24g 8.4g 15.04g
Ingredients
Preparation
1/2 cup almond butter
1/3 cup almond milk
1/3 cup liquid monkfruit sweetener
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
2/3 cup flaxseed meal
1. Preheat the oven to 325 degrees. Grease or spray
the cups of a 12-cup muffin pan with nonstick
cooking spray.
2. In a medium bowl, combine the nut butter, monkfruit sweetener, milk, vanilla and
cinnamon, until blended. Stir in the flaxseed meal until combined.
3. Evenly divide batter into prepared muffin cups.
4. Bake in preheated oven for 18 to 22 minutes, until golden brown, the surface of the
cookies appears dry, and the centers feel just firm to the touch.
5. Let cool in pan on a wire rack for 10 minutes. Run knife around edges to loosen,
then remove and place on rack to cool completely.
Flax Breakfast Cookies
(6 servings)

218.88 15.81g 17.24g 15.55g
Ingredients
Preparation
Crepes:
6 eggs
5 oz. cream cheese, softened
1 tsp. cinnamon
1 Tbsp. granulated sugar substitute
butter for frying
Filling:
8 Tbsp. butter, softened
1/3 cup granulated sugar substitute
1 Tbsp. cinnamon
1. Blend all of the crepe ingredients except
the butter together in a blender until smooth.
Let the batter rest for 5 minutes. Heat butter
in a nonstick pan on medium heat until
sizzling.
2. Pour enough batter into the pan to form
a 6 inch crepe. Cook for about 2 minutes,
then flip and cook for an additional minute. Remove and stack on a warm plate. You
should end up with about 8 crepes.
3. Meanwhile, mix your sweetener and cinnamon in a small bowl or baggie until
combined. Stir half of the mixture into your softened butter until smooth.
4. To serve, spread 1 tablespoon of the butter mixture onto the center of your crepe.
Roll up and sprinkle with about 1 teaspoon of additional sweetener/cinnamon
mixture.
Egg Fast Snickerdoodle Crepes
(4 servings)

282.61 19.35g 16.35g 13.16g
Ingredients
Preparation
1 Tbsp. avocado oil
1 medium zucchini, cut into halfmoons
1 medium yellow squash, cut into halfmoons
2 carrots, peeled & diced
4 cups baby spinach
6 large eggs, beaten
sea salt to taste
1/2 ripe avocado, sliced
1. Preheat the oven to 420 degrees. Place chopped zucchini squash, yellow squash,
and carrots on a large baking sheet and drizzle with avocado oil and sprinkle with sea
salt. Use your hands to toss everything together until the vegetables are well coated.
2. Spread vegetables into a single layer on the baking sheet. Roast 20 to 25 minutes in
the preheated oven, until golden brown. Remove from oven.
3. Heat a medium-sized skillet over medium heat with enough oil to lightly coat
the surface, about 2 teaspoons. Add the baby spinach and cover. Cook, stirring
occasionally, until wilted, about 2 minutes.
4. Transfer the roasted vegetables to the skillet. Evenly pour the beaten eggs over
the vegetables and sprinkle liberally with sea salt. Allow eggs to sit untouched for 1 to
2 minutes. Use a spatula to flip the eggs and cook another 1 to 2 minutes. Continue
cooking and flipping until eggs are cooked through.
5. Serve with sliced avocado.
Roasted Vegetable Scramble
(3 servings)

362.37 28.37g 16.7g 14.18g
Ingredients
Preparation
2 cups of cauliflower rice, cooked
2/3 cup coconut milk
1 1/3 cup almond milk
2 tsp. cinnamon
1/2 tsp. nutmeg
pinch of sea salt
4 eggs, whisked
Toppings: chia seeds, hemp seeds, flax
seeds, shredded coconut, nut and seeds
1. In a small pot add the coconut milk, almond milk,
spices and cauliflower rice.
2. Bring the mixture to a boil and reduce to medium
heat and simmer for 10 minutes.
3. Take the pot off the heat and add the eggs by mixing consistently for 2 minutes.
4. Add the toppings you desire. Enjoy!
The N’oatmeal Breakfast
(2 servings)

282.25 5.51g 44.1g 15.07g
Ingredients
Preparation
½ lb. smoked haddock, skin on
1¼ lb. cod, skin on
1 bay leaf
1 Tbsp. coconut oil
1 onion, thinly sliced
½ tsp. turmeric
1 large cinnamon stick, snapped in half
1 large cauliflower, divided into large florets
3 Tbsp. parsley, finely chopped
2 Tbsp. dill, finely chopped
sea salt
lemon wedges to serve
1. Put the fish skin side down into a large sauté pan with the bay leaf and cover with
filtered water. Bring up to a simmer and poach gently for about 5 minutes until just
cooked. Remove the fish and bay leaf with a slotted spoon onto a large plate and set
aside somewhere warm.
Pour the water through a sieve into a large jug and keep aside. Wipe out the pan.
3. Put the cauliflower florets into a food processor pulse 4 or 5 short times until the cauli
is slightly larger than plump grains of rice. Heat the coconut oil in the pan and add the
onions. Gently sweat them for 6-8 minutes until soft and translucent.
4. Stir in the turmeric, cinnamon stick and reserved bay leaf and cook another minute
or two. Now add the cauliflower and stir to combine with the onions and take on the
turmeric color. Add ½ cup of the poaching water and cook for around 5 minutes until it is
just tender with a little bite to it still.
5. Remove the skins from the fish and break the flesh into large flakes. Add this to the
cauliflower and quickly warm through. Now throw in the herbs, give a final stir and serve
immediately with lemon wedges on the side.
Kedgeree
(4 servings)

423.01 35.9g 16.58g 9.93g
Ingredients
Preparation
3 Tbsp. coconut oil
6 slices bacon, diced
2 medium bell peppers, diced
1 medium onion, diced
4 cups spinach, chopped
2 small tomatoes, diced
12 medium eggs, whisked
15 olives, diced
1/4 cup fresh basil leaves,
chopped
3 cloves garlic, minced
3/4 cup coconut cream
salt, to taste
black pepper, to taste
1. Preheat oven to 350 degrees.
2. In a large skillet, melt the coconut oil over medium-
high heat. Add the bacon and sauté until crispy, about
3 to 4 minutes. Remove the bacon with a slotted spoon
and set aside.
3. In the same skillet, add the bell pepper and onion to the bacon fat and sauté for 5
minutes. Add the spinach to the skillet and saute until wilted, about 1 to 2 minutes.
Remove from the heat and let cool.
4. In a large bowl, combine the tomato, eggs, olives, basil, garlic, coconut cream,
bacon, and spinach mixture. Season with salt and pepper. Pour the egg mixture into
a 9-inch by 9-inch square baking dish.
5. Place in the oven and bake for 30 minutes until the eggs are soft but set.
Bacon & Olive Quiche
(6 servings)

325.89 25.53g 16.61g 7.72g
Ingredients
Preparation
1 Tbsp. coconut oil
3 oz. cooked sausage, crumbled
1/4 cup onion, diced
1/4 cup red pepper, diced
1/2 cup roasted butternut squash cubes
3 large eggs
1/2 tsp. dried spices of your choice
salt, to taste
1. Preheat broiler. Beat eggs, salt and pepper and herbs until well-combined.
2. Add fat to 10-inch oven-proof skillet and sauté onions and peppers until soft. Add
sausage and squash and cook until heated through. Pour eggs over filling and cook
until edges start to set.
3. Put pan in oven and broil until frittata is puffed and brown on top, 3-5 minutes.
Sausage & Butternut Squash Frittata
(2 servings)

248.34 16.68g 23.25g .37g
Ingredients
Preparation
1 lb. shrimp, peeled & deveined
1 Tbsp. garlic infused olive oil
salt, to taste
1/4 cup ghee, melted
1 clove garlic minced
1 Tbsp. fresh basil, chopped
wood chips of your choice for smoking
1. Preheat smoker or grill on low heat and add wood chips according to
manufacturer’s instructions.
2. Toss shrimp with olive oil, salt and pepper. Lay shrimp on smoker rack in a single
layer and close the lid. Check shrimp after 10 minutes and keep a close eye on them.
Smoke shrimp until just cooked through, about 15-20 minutes total.
3. While shrimp are smoking, combine ghee or butter, garlic, herbs and salt to taste.
Drizzle over cooked shrimp and toss to coat. Serve remaining garlic herb butter as a
dipping sauce.
Smoked Shrimp
(4 servings)

428.62 20.16g 49.4g 9.93g
Ingredients
Preparation
2 chicken thighs bone-in, skin-on
1 tsp. sea salt
1/2 tsp. fresh ground pepper
3-4 cups filtered water
1 medium onion, diced
3 celery stalks, diced
3 carrots, diced
1 tsp. apple cider vinegar
1 Tbsp. herbs de provence
2 chicken breasts bone-in, skin-on
1. Layer all ingredients in crock pot in order
listed, making sure chicken is bone side down
on top of vegetables. Add enough water to
cover vegetables and come half way up chicken,
between 3 and 4 cups. Cook on low for 6-8
hours.
2. Remove chicken and let cool slightly. Remove
skin and bones. Shred chicken meat and add back to soup in crock pot. Adjust seasonings,
reheat, and serve.
Crock Pot Chicken Soup
(3 servings)

458.56 30.95g 31.88g 21.51g
Ingredients
Preparation
1 avocado
1 lemon juiced, to taste
1 Tbsp. chopped onion to taste
5 oz. cooked or canned wild tuna
sea salt, to taste
1. Heat a dry cast-iron skillet over medium
heat until hot, then toast chiles in batches
(with guajillos opened flat), turning and pressing with tongs, until more pliable and slightly
changed in color, about 30 seconds per batch. Transfer to a bowl and soak in boiling-hot
water until softened, about 15 minutes.
2. Drain chiles, then purée in a blender with 1 tablespoon sea salt and remaining ingredients
except chicken and remaining sea salt until adobo is very smooth, about 1 minute.
3. Sprinkle chicken with remaining 3/4 teaspoon sea salt. Place 1 chicken leg in center of
a sheet of parchment paper (about 20 by 15 inches) and cover with 1/3 cup adobo. Gather
parchment up around chicken and tie tightly with kitchen string. Repeat with remaining
chicken and adobo.
4. Arrange packages in 2 steamer racks (on top of each other) over boiling water in a pasta
pot (use 2 pots if you can’t layer your racks) and steam, covered tightly, until chicken is very
tender and starting to fall off the bone, 1 3/4 to 2 hours. Replenish water as necessary.
5. Carefully transfer each package to a shallow bowl. Remove kitchen string and slowly slide
parchment out from underneath chicken and broth. Season with salt.
Avocado Tuna Salad
(1 serving)

377.73 28.33g 27.47g 1.22g
Ingredients
Preparation
1 lb. bacon
1 1/2 lbs. lean ground beef
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. cayenne
1/2 tsp. salt
1/2 tsp. pepper
3 eggs
1. Cook bacon in a cast iron skillet over medium heat until crispy.
2. Remove bacon from pan, place on a paper towel lined plate to drain. Leave
drippings in pan.
3. Combine ground beef and seasonings in a bowl. Do not over mix, as it could
make the meat tough. Form into six patties.
4. Cook the patties over medium heat about 4 minutes per side. When done, stack
on top of a bed of spinach, with bacon in between 2 patties.
5. Crack the eggs over the skillet and cook about 3 minutes, until whites are set and
yolk is at the desired consistency. Place on top of patties.
Bacon Burger
(8 servings)

317.97 15.98g 26.66g 17.5g
Ingredients
Preparation
1 cup red onion, sliced
1 cup water
1/2 cup apple cider vinegar
1 tsp. salt
1 lb. mahi mahi, deboned and skinned
1/4 cup almond flour + more for coating
1 large egg, whisked
1 1/2 Tbsp. taco seasoning
1 Tbsp. avocado oil
2 cups shredded cabbage
2 Tbsp. packed fresh cilantro
1 Tbsp. lime juice
1/4 cup spicy chipotle mayo
1 large avocado, sliced
salt, to taste
pepper, to taste
lettuce wraps, for serving
1. Make the pickled onions. In a large jar add onions, water, apple
cider vinegar, and 1 teaspoon salt. Shake well and set aside.
2. Make the mahi mahi burgers. Roughly cut mahi mahi and add
half to a food processor. Pulse 3-4 times until broken down, but still
a little chucky and some texture remains. I did this in two batches to
make sure it didn’t get too mushy.
3. Add mahi mahi to a bowl with the almond flour, egg, taco
seasoning, and salt and pepper. Mix to combine and form into 4
equal sized patties. The mixture will be fairly wet. Coat each patty
with a little more almond flour on each side.
4. Heat up a large sauté pan over medium-low heat. Add oil and let it get hot. Add burgers,
spreading them out evenly, and cook for 3-4 mintues per side until golden brown and cooked
through.
5. While the burgers cook, make the cabbage slaw by mixing together the cabbage, cilantro
lime juice, and salt and pepper. Prep the rest of your toppings if needed.
6. Divide cabbage slaw, avoacdo, and pickled onions among the burgers and top with
chipotle mayo. Enjoy!
Mahi Mahi Burgers
(4 servings)

354.12 23.7g 23.69g 12.86g
Ingredients
Preparation
2 lb. ground beef or turkey
1 green bell pepper, diced
1 jalapeño, seeded and diced
1 (10 oz.) can tomatoes with green chilies,
undrained
1 (15 oz.) can tomato sauce
1 quart beef broth
1 (7 oz.) can tomato paste
2 Tbsp. chili powder
1 tsp. oregano
1 tsp. cumin
1 tsp. garlic powder
salt, to taste
1. Brown the over medium heat in a medium size
sauce pot or dutch oven. Drain off any fat.
2. Add the remaining ingredients and stir well.
3. Allow chili to simmer over medium low heat
uncovered for approximately 30 minutes until the tomato juice has reduced and thickened.
Keto Chili
(8 servings)

371.13 26.46g 26.04g 10.67g
Thai Chicken Zoodle Soup
(6 servings)
Ingredients
Preparation
1 Tbsp. coconut oil
1/4 onion, diced
1 jalapeño, diced
1 1/2 Tbsp. green curry paste
6 cups chicken bone broth
13.5 oz. canned coconut milk
1 red pepper, thinly sliced
1 lb. chicken breasts, thinly sliced against the grain
2 Tbsp. fish sauce
1/4 cup cilantro, chopped
2 zucchini, spiralized
1 lime cut into 8 wedges
1. In a large sauce pan, heat the coconut oil over
medium heat until melted and shimmering.
Add the onions and sauté until just translucent,
about 5 minutes.
2. Stir in the jalapeño, curry paste and garlic, and
sauté until fragrant, about 1 minute. Add the
chicken broth and coconut milk, whisking until fully combined.
3. Bring to a boil, then reduce the heat to medium and add the red pepper, chicken
and fish sauce. Let simmer until the chicken is cooked through, about 5 minutes. Stir
in the cilantro.
4. Divide the zoodles among 8 soup bowls and ladle the soup over; the heat of the
soup will make the zoodles tender. (If you are not serving it all at once, only use
enough zoodles for each bowl of soup you are serving. The rest will keep well in a
covered container for a few days).
5. Serve each with a squeeze of lime.

534.61 41.16g 37.48g 1.76g
Ingredients
Preparation
2 lb. boneless chicken thighs
1 Tbsp. extra virgin olive oil
1 Tbsp. chili powder
sea salt, to taste
fresh cilantro, for garnish
lime wedges, for serving
2. Place chicken on a sheet pan or large baking dish. Drizzle with olive oil and turn to
coat. Rub with chili powder, salt, and pepper.
3. Roast the chicken thighs in the oven until cooked through, about 15 minutes.
4. Sprinkle with cilantro and serve with lime wedges.
Chili Roasted Chicken Thighs
(4 servings)

337.8 18.53g 36.99g 5.69g
Ingredients
Preparation
2 salmon, filets
8 oz. asparagus
salt, to taste
2 Tbsp. whole grain mustard
lemon slices, for serving
1. Preheat oven to 400 degrees and line a rimmed baking sheet with parchment
paper.
2. Put the salmon on one end of the baking sheet and asparagus on the other end.
Drizzle asparagus with olive oil and toss to coat. Season with salt and pepper to taste.
Spread mustard on top of salmon.
3. Bake until salmon is cooked through and asparagus starts to caramelize but is still
crisp, about 10 minutes. Serve with lemon.
Baked Salmon
(2 servings)

367.4 15.05g 48.71g 8.21g
Ingredients
Preparation
3 lb beef roast
1/2 cup coconut aminos
1 cup water
Dipping Sauce:
2 Tbsp. sesame oil
1 Tbsp. sesame seeds
1/4 cup coconut aminos
1. Place the beef, 1/2 cup coconut aminos, and water
into the slow cooker and cook for 8 hours on low.
2. Remove the beef roast from the slow cooker, let cool,
and slice into thin slices.
3. Make the dipping sauce by mixing the sauce
ingredients together.
4. Serve the beef slices with the dipping sauce.
Slow Cooker Sesame Beef
(6 servings)

487.92 11.71g 95.86g .06g
Ingredients
Preparation
2 bone-in turkey breasts
2 Tbsp. duck fat, melted
sea salt, to taste
2. Place turkey breast on a rimmed baking
sheet, skin side up, and rub all over with
duck fat. Season with salt and pepper.
3. Place in oven and reduce heat to 375 degrees. Roast until internal temperature
reaches 165 degrees, about 1 to 1-1/2 hours.
4. Cover with foil and rest for 15 minutes before slicing.
Roasted Turkey Breast
(6 servings)

339.43 29.09g 6.57g 19.79g
Ingredients
Preparation
12 oz. asparagus
2 cups chicken or vegetable stock
1 avocado, peeled and cubed
1/2 lemon juiced
1 Tbsp. ghee
sea salt, to taste
1. Preheat oven to 425 degrees. Or preheat the air fryer to 390 degrees.
Toss asparagus with garlic infused olive oil, salt and pepper and roast for 10
minutes.
2. Carefully transfer asparagus to Vitamix or high-speed blender with remaining
ingredients and puree until smooth. Add salt and pepper to taste.
3. Add water to thin to desired consistency, if needed, and warm gently over
medium heat. Serve immediately.
Roasted Asparagus Avocado Soup
(2 servings)

366.14 27.52g 23.44g 6.38g
Ingredients
Preparation
1 cup salsa, divided
1 egg
1/4 cup almond flour
1/4 tsp. baking soda
1 Tbsp. chili or taco seasoning
1 lb. ground beef or turkey
salt, to taste
1. Preheat oven to 350 degrees and prepare loaf pan or baking dish with
cooking spray.
2. Mix 3/4 cup salsa, egg, almond flour, baking soda, and spices in a large bowl.
Mix in ground beef or ground turkey.
3. Spread meat mixture in loaf pan and bake for 30 minutes. Remove from oven
and spread remaining 1/4 of salsa on top of the meatloaf.
4. Return to oven and cook for an additional 15 minutes or until internal
temperature reaches 160 degrees for beef or 165 degrees for turkey. Rest
meatloaf for 10 minutes before slicing.
Keto Meatloaf
(4 servings)

395.42 30.96g 16.66g 18.71g
Ingredients
Preparation
1 lb. chicken breast, diced
1 can coconut milk
1 red bell pepper, diced
6 oz. broccoli, cut into small florets
1 onion, diced
1 carrot, diced
1/4 oz. ginger, grated
1 clove garlic, minced
1 Tbsp. red curry paste
1 Tbsp. chicken masala
1 tsp. coriander powder
1 Tbsp. curry powder
salt, pepper to taste
4 cups cauliflower riced, cooked
1. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the
chopped onion, garlic, ginger and saute for 2-3 minutes until translucent.
2. Add the chicken to the pan and cook on each side for 1-2 minutes. Deglaze the pan
with the coconut milk. Add the pepper and broccoli to the pan.
3. Add the masala spice, coriander, curry powder and salt and pepper. Reduce the
heat and simmer for 20 minutes over low-medium heat.
4. Serve over cauliflower rice.
Coconut Chicken Curry
(4 servings)

100.57 4.47g 3.56g 13.87g
Ingredients
Preparation
2 Tbsp. olive oil
1 large onion, diced
2 large bell pepper, diced
1 medium head cauliflower, cut into florets
2 cups green beans, cut into 1-inch pieces
2 14.5-oz cans diced tomatoes
8 cups chicken broth
1 Tbsp. italian seasoning
2 bay leaves
sea salt, to taste
black peppe, to taste
1. Heat olive oil in a pot or dutch oven over medium heat.
2. Add the onions and bell peppers. Saute for 7 to 10 minutes, until onions are
translucent and browned. Add the minced garlic. Saute for about a minute, until
fragrant.
3. Add the cauliflower, green beans, diced tomatoes, broth, and Italian seasoning.
Adjust sea salt and black pepper to taste. Add the bay leaves.
4. Bring the soup to a boil. Cover, reduce heat to medium low, and cook for about 10
to 20 minutes, until veggies are soft.
Vegetable Soup
(8 servings)

208.61 20.22g 4.97g 5.35g
Ingredients
Preparation
1 cup sliced almonds
1 cup walnuts
1 cup pecans
1 tsp. smoked sea salt
1 1/2 tsp. smoked paprika
2. Combine nuts in a large bowl and toss
with olive oil until well coated.
3. Combine salt and spices in a small bowl. Sprinkle over nuts and stir until well
combined.
4. Spread nuts in single layer on baking sheet. Bake 15-20 minutes or until lightly
browned and crispy.
Snack Mix
(12 servings)

95.72 4.37g 12.15g 1.08g
Thai Shrimp Cakes
(4 servings)
Ingredients
Preparation
1 lb. shrimp, peeled and deveined
1 ½ cups crushed pork rinds, divided
2 green onions
2 large eggs
2 Tbsp. chopped fresh cilantro, more to taste
1 Tbsp. sriracha, more to taste
1 Tbsp. coconut aminos
1 Tbsp. lime juice
2 tsp. fresh grated ginger
2 tsp. fish sauce (I use this brand)
1 tsp. lime zest
avocado oil for frying
lime wedges for serving
1. Place all of the ingredients minus 1 cup of the pork rinds into a food processor.
Pulse until the mixture forms a thick paste.
2. Using wet hands or a large spoon, form the mixture into 12 even sized balls and
place onto a parchment paper lined tray. The mixture will be wet and sticky. This is
normal.
3. Spread the remaining 1 cup of pork rinds into a shallow bowl. Coat each ball of
shrimp paste in the crushed pork rinds. Once well coated, press between your hands,
forming a patty. Repeat this process with all of the balls of shrimp paste.
4. Heat 2 inches of oil in a dutch oven or sauce pan until very hot. Place the patties
into the hot oil, 2 to 4 at a time. Fry for 5 minutes, turning halfway through.

227.94 18.3g 14.25g 0.67g
Ingredients
Preparation
1 1/2 lb. ground pork
1 tbsp. fresh sage, minced
2 tsp. dried thyme
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
Sea salt and black pepper
coconut oil
1. Add the ground pork to a large bowl. Sprinkle the spices over the ground
meat and season generously to taste with salt and pepper.
2. Mix with your hands until everything is well combined. Form small patties
with the pork mixture using your hands.
3. Melt some coconut oil in a skillet over medium-high heat.
4. Cook the patties in batches 3 to 5 minutes per side until nicely browned and
cooked through.
Breakfast Pork Sausages
(8 servings)

158.68 14.06g 5.85g 5.11g
Ingredients
Preparation
1-1/4 cup almond flour
1 Tbsp. salted butter, room temperature
1 egg
1/4 tsp. salt
1. Preheat oven to 350F. Mix almond flour, salted butter or ghee and an egg together
in a bowl until well-mixed.
2. Place dough onto a sheet of parchment paper. Press dough down and cover with a
second sheet of parchment paper. Using a rolling pin, roll dough out until it reaches
a thickness of approximately 1/6”-1/8”. For a crispier cracker, roll the dough out a little
extra.
3. Remove top sheet of parchment paper, and use a pizza cutter to slice dough into
approximately 1”x1” squares.
4. Sprinkle salt on top of the dough, and gently press into surface of dough.
Use the top sheet of parchment paper to line a baking sheet. Move squares to the
baking sheet, ensuring that there is some space between each square.
5. Bake dough for 12-16 minutes, or until edges begin to brown. For crispier crackers,
you can bake an additional minute or two. NOTE: cook time varies greatly depending
on your oven and the thickness. It’s best to watch the crackers closely so they do not
burn.
6. Store in an air-tight container for 4-5 days at room temperature. These are best
enjoyed in the first few days, when they are the crispiest.
Crispy Butter Crackers
(6 servings)

78.94 5.08g 1.57g 8.13g
Ingredients
Preparation
1/2 Tbsp. coconut oil, melted
1 Tbsp. sesame seeds
1 banana, sliced in 1/2” slices
1 Tbsp. almond butter
1. Preheat oven to the broiler setting.
2. Add sesame seeds to a small bowl. Dip each slice of banana in the melted
coconut oil, then dip them in the sesame seeds to coat.
3. Arrange on a lined sheet pan. Bake for 5 minutes or until the sesame seeds are
golden.
4. Melt almond butter in the microwave so it is thin enough to dip the banana
slices in. Enjoy!
Sesame Banana Bites
(4 servings)

143.88 12.04g 1.7g 8.28g
Ingredients
Preparation
1 cup paleo vegan chocolate chips
1 cup unsweetened coconut shreds or flakes
1. Line a medium baking sheet with wax paper
or parchment paper. Clear some room in the
freezer for this sheet and set aside.
2. Add chocolate to a medium, microwave-safe
bowl. Heat in 20-second increments until completely melted. Stir in between heating
increments using a wooden spoon,
3. Add in coconut. Stir and fold until well combined and thoroughly mixed with
chocolate.
4. Spread the chocolate mixture onto the prepared baking sheet and form a
rectangle. Chill in the freezer for 10-20 mins, until firm. Cut into bars with a sharp
knife. Enjoy!
Chocolate Coconut Bars
(8 servings)

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