Bacon Pickle Fries

Bacon pickle fries are a tasty and filling keto-friendly snack or starter. A seasoned almond flour mixture is used to coat crisp bacon-wrapped pickle spears, which are then baked until golden brown. Mix mayonnaise, sugar-free ketchup, and Dijon mustard to make a tangy dipping sauce. This is the best way to enjoy their flavors. You can serve these Bacon Pickle Fries at any event or just as a snack any time of the day.

Ingredients:

• 6 large dill pickles
• 12 slices bacon
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 cup mayonnaise
• 2 tablespoons sugar-free ketchup
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley optional

Instructions:

Preheat your oven to 400F 200C

Line a baking sheet with parchment paper

Slice each pickle lengthwise into 4 even spears

Pat the pickle spears dry with paper towels

Wrap each pickle spear with a slice of bacon, ensuring it is completely covered

Place the bacon-wrapped pickles on the prepared baking sheet

In a shallow dish, combine the almond flour, grated Parmesan cheese, garlic powder, paprika, and black pepper

Mix well

Dredge each bacon-wrapped pickle in the almond flour mixture, pressing gently to coat evenly

Place back on the baking sheet

Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and golden brown

While the pickle fries are baking, prepare the dipping sauce

In a small bowl, mix together the mayonnaise, sugar-free ketchup, and Dijon mustard until well combined

Once the bacon pickle fries are done, remove them from the oven and let cool slightly

Serve warm with the dipping sauce on the side

Garnish with chopped fresh parsley, if desired

Enjoy these keto-friendly Bacon Pickle Fries as a delicious appetizer or snack!

Peanut Butter Muddy Buddy Cookies

These Peanut Butter Muddy Buddy Cookies combine the flavors of peanut butter and chocolate in a delightful cookie. They have a soft and chewy texture on the inside and are coated with powdered sugar for an extra touch of sweetness.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup powdered sugar

Instructions:

Preheat oven to 350F 175C and line baking sheets with parchment paper

In a large bowl, mix peanut butter, granulated sugar, and brown sugar until creamy

Add the egg and vanilla extract, and mix until well combined

In a separate bowl, whisk together flour, baking powder, baking soda, and salt

Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined

Stir in the chocolate chips

Scoop tablespoonfuls of dough and roll into balls

Place on the prepared baking sheets and gently flatten with a fork

Bake for about 10-12 minutes, or until the edges are lightly golden

Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely

Once the cookies are cooled, place the powdered sugar in a zip-top bag

Add a few cookies at a time and shake to coat them in powdered sugar

Tap off the excess powdered sugar and place the cookies on a serving platter

Enjoy these delicious Peanut Butter Muddy Buddy Cookies!

Bacon Avocado Chicken Salad

This Bacon Avocado Chicken Salad is a delicious and satisfying salad that's perfect for a quick and healthy meal. It's loaded with savory bacon, creamy avocado, tender chicken, and fresh vegetables, all tossed in a zesty dressing.

Ingredients:

• 2 cups cooked chicken breast, diced
• 4 strips of bacon, cooked and crumbled
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Mixed greens for serving

Instructions:

In a large bowl, combine the diced chicken, crumbled bacon, diced avocados, cherry tomatoes, red onion, cilantro, and feta cheese

In a small bowl, whisk together the olive oil and lemon juice to make the dressing

Season with salt and pepper to taste

Pour the dressing over the salad ingredients and toss gently to coat everything evenly

Serve the bacon avocado chicken salad on a bed of mixed greens

Enjoy!

Savory Pesto Tomato Galette

This savory galette combines the vibrant flavors of pesto and juicy heirloom tomatoes, all wrapped in flaky puff pastry. It's an easy and elegant dish perfect for a light lunch or dinner.

Ingredients:

• 1 sheet of store-bought puff pastry
• 1/4 cup pesto sauce
• 2-3 heirloom tomatoes, sliced
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish optional

Instructions:

Preheat your oven to 400F 200C

On a lightly floured surface, roll out the puff pastry into a circle

Spread the pesto sauce evenly over the pastry, leaving a small border around the edges

Arrange the sliced tomatoes on top of the pesto

Sprinkle the shredded mozzarella cheese over the tomatoes

Drizzle olive oil over the galette and season with salt and pepper

Fold the edges of the pastry over the filling, pleating as needed

Transfer the galette to a baking sheet lined with parchment paper

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy

Once baked, remove from the oven and let it cool for a few minutes

Garnish with fresh basil leaves if desired, then slice and serve

Sauteed Snow Peas with Cauliflower Rice

This Paleo recipe combines the crisp freshness of snow peas with the versatility of cauliflower rice for a nutritious and flavorful dish. Sauteed with aromatic garlic and ginger, this dish is a perfect accompaniment to any main course.

Ingredients:

• 1 head cauliflower, grated into rice-like consistency
• 2 cups snow peas, ends trimmed
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Salt and pepper to taste
• 1 tablespoon coconut aminos optional

Instructions:

Heat coconut oil in a large skillet over medium heat

Add minced garlic and grated ginger, saut for 1-2 minutes until fragrant

Add snow peas to the skillet, stirring occasionally, cook for 3-4 minutes until slightly tender

Add cauliflower rice to the skillet, season with salt and pepper, cook for another 5-7 minutes until cauliflower is tender

If desired, drizzle coconut aminos over the mixture and stir to combine

Serve hot as a delicious Paleo-friendly side dish

Cinnamon Baked Doughnuts

These sweet and slightly spicy cinnamon baked doughnuts are a delightful treat. They're simple to prepare and a great option for a sweet snack or breakfast.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp vanilla extract
• For the Cinnamon Sugar Coating:
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter, melted

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine the flour, sugar, baking powder, baking soda, ground cinnamon, and salt

In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Spoon the batter into a greased doughnut pan, filling each cavity about two-thirds full

Bake for 10-12 minutes or until the doughnuts spring back when touched

While the doughnuts are baking, prepare the cinnamon sugar coating

In a shallow bowl, mix the granulated sugar and ground cinnamon

As soon as the doughnuts are out of the oven and cool enough to handle, dip each one into the melted butter, then roll in the cinnamon sugar mixture to coat evenly

Serve the cinnamon baked doughnuts warm and enjoy!

Avocado and Grilled Pineapple Salsa Guacamole

This Avocado and Grilled Pineapple Salsa Guacamole is a nice change from the usual guacamole. The sweet pineapple that has been grilled goes well with the creamy avocado to make a tasty and refreshing salsa. You can put it on tacos, grilled meats, or just eat it with tortilla chips as a dip.

Ingredients:

• 2 ripe avocados
• 1 cup grilled pineapple chunks
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeo pepper, seeded and minced
• Juice of 2 limes
• Salt and pepper to taste

Instructions:

Take the pits out of the avocados and cut them in half

Then, scoop the flesh into a bowl

Use a fork to mash the avocado until it's the consistency you want smooth or a little chunky

Dice the red onion, chop the cilantro, and mince the jalapeo pepper

Then add the pineapple chunks that have been grilled

Put the lime juice on top of the mixture and gently stir everything together

Add salt and pepper to taste, and taste again if you think it needs more or less

Serve right away as a tasty dip or on top of your favorite foods

Have fun!