Blend 6 eggs, 1/4 cup ricotta, and cheese to taste (I used 5 slices of smoked Gouda, but play to your tastes) for one minute until frothy. Pour into well-greased muffin tins almost to the top (mine made 9). Top with crumbled bacon.
Preheat oven to 300 degrees with a tray of water on the bottom shelf. Bake 30 minutes, then rest for 5 minutes before eating warm.
Break a head of cauliflower into florets and spread in an 8x8 pan. Roast 400 degrees for 20 minutes. Sprinkle generously with cheese and cooked, chopped bacon. Roast another 5 minutes, then broil until the cheese is starting to brown. Remove from oven and sprinkle with chopped green onion or chives. Drizzle ranch over all.
1/2 spaghetti squash, cooked and shredded
1 large can chicken
1/2 jar alfredo sauce
Fresh basil, to taste
8 oz ricotta
1 egg
A handful of spinach, chard, or kale
4 oz shredded mozzarella
Spread half the spaghetti squash on the bottom of a loaf pan. In a separate bowl, mix chicken, Alfredo sauce, and basil. Spread half on top of squash. In a separate pan, wilt greens, then mix in ricotta and egg. Spread half on top of chicken. Sprinkle with mozzarella. Repeat all layers. Bake, covered for 30 minutes then broil until the cheese on top is nice and crisp.
Alternately, use an 8x8 pan and do single layers of each filling.
Cook 2-3 cups of fruit for 30 minutes until soft. Blend. Spread on a parchment-lined baking sheet and bake at 170 for six hours or until dry. I’ve so far tried this with apples and blueberries and my kids have liked both, but the possibilities are endless! Pro tip: splash water on baking sheet before putting down parchment and it will stick perfectly.
Fresh bok choy leaves
A handful of cashews
A handful of sliced mushrooms
Coconut aminos or soy sauce
Sesame oil
Thai basil and sesame seeds, for serving
Directions: brown meat in a skillet over medium high heat. Add mushrooms when meat is mostly cooked, then bok choy, cashews, and a generous splash of coconut aminos and sesame oil. Toss to combine, and reduce heat to low. Simmer until leaves are wilted and sauce begins to thicken. Serve with a rice or noodles. Our current favorite is miracle noodle.
In the morning of a busy day, throw a package of chicken thighs in slow cooker. After aforementioned busy day, shred chicken and add bbq sauce to taste.
Quick slaw: whisk together 1/4 cup mayonnaise, 1 tbsp vinegar, 1 tbsp truvia (or sweetener of choice), and a dash of pepper. Mix into slaw veggies (we like the superfood veggie slaw from Costco).
Serve stacked together on slider buns, or in a bowl for anyone who is low-carb.
4 c quartered, cored, peeled apples
1 c blueberries
1/2 c water
1 tsp vanilla
Simmer for 30 minutes until soft. Purée with immersion blender.
