Spicy Burgers

6 pounds ground meat (beef, turkey, pork, or chicken)
3 teaspoons sea salt
3 teaspoons garlic powder
3 teaspoons oregano
2 teaspoons cayenne
1 ½ teaspoon black pepper
1 tablespoon wet mustard
2 cups almond flour
1 cup tomato juice
1 chopped onion
12 eggs

Mix all ingredients together. Grill. Enjoy!

Coconut Flour Crackers

1 cup coconut flour
4 eggs
¼ cup butter, lard, or tallow
3 cups shredded cheese
¼ teaspoon sea salt
¼ teaspoon garlic powder
¼ teaspoon oregano

Mix all ingredients in food processor or blender. On a cookie sheet, thinly roll dough between two pieces of parchment paper. Pull off the top piece of parchment. Bake at 400° F for 5-10 minutes. Cut into pieces, flip, and bake for another 5-10 minutes. Enjoy!

Cauliflower Pizza Crust

4 cups fresh or frozen, but thawed, cauliflower
4 cups shredded cheese
½ cup butter, lard, or tallow
2 eggs
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon oregano

Pulse cauliflower in food processor or blender until cauliflower is the size of rice. Mix remaining ingredients with cauliflower. Spread in circles on cookie sheet lined with parchment paper. Bake at 450° F for 15-20 minutes until golden brown. Top with sauce, meat, and cheese. Enjoy!

Nacho Cheese Crackers

5 cups almond flour
3 cups shredded cheese
1 tsp sea salt
1 tsp cumin
1 tsp cayenne
1/3 cup water

Mix all ingredients. Roll thinly onto two 9 x 13 inch cookie sheets. Bake at 350 degrees Fahrenheit for 7 minutes. Cut and flip pieces. Return to oven and bake for another 7 minutes. Cool. Enjoy!

Adapted from Comfy Belly’s Nacho Cheese Chips.

Chicken and Cauliflower Rice Casserole

1/4 cup lard or butter
1 onion, chopped
3 cloves garlic, minced
1 cup bone broth
1 bag of frozen broccoli florets or 3 cups fresh chopped broccoli
1 large box of mushrooms
1 teaspoon sea salt
1/2 teaspoon black pepper
2 bags of frozen cauliflower, thawed, or 2 heads of fresh cauliflower
3 cups cooked cubed chicken
2 cups homemade yogurt
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery powder
2-3 cups cheese

Sauté onion and garlic in lard or butter. Add broth, broccoli, mushrooms, salt, and pepper. Briefly pulse cauliflower in a food processor until size of rice. Stir in cauliflower. Simmer until cauliflower is done. Spoon into 9 x 13 inch pan. Layer chicken on top of cauliflower rice mixture. Spread mixture of yogurt, salt, garlic powder, onion powder, and celery powder over chicken. Sprinkle with cheese. Bake at 350 degrees Fahrenheit until bubbly. Enjoy!

“Red Beans and Rice”

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2 lbs white navy beans
1 chopped onion
1 chopped bell pepper
3 cloves garlic, minced or chopped
1/2 cup lard
2 teaspoon sea salt
1 teaspoon parsley
1 teaspoon thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 cups bone broth
2 cups tomato juice
5 cups water

Soak beans for 12 hours, drain, and rinse. Add all ingredients to a crock pot. Cook until beans are soft. Serve over Plain Cauliflower Rice. Enjoy!