Ingredients:

• 1 avocado
• 2 large eggs
• Salt and pepper
• Any herbs and hot sauce you like

Instructions:

1. Cut an avocado in half and remove the pit.
2. Scoop out a small portion of the flesh from each half to create a well for the eggs.
3. Crack an egg into each avocado half, sprinkle with salt and pepper, and bake in the oven until the eggs are cooked to your liking.
4. Serve with a sprinkle of herbs or a dash of hot sauce.  

Serving size: one half avocado.

Makes 2 servings

Nutrition Information (per serving):

• Protein: 7g
• Carbohydrates: 9g
• Fat: 10g
• Fiber: 7g

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1/3 cup unsweetened cocoa powder
• 1/4 cup Swerve sweetener
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup hazelnut milk
• 3 eggs
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1/3 cup chopped hazelnuts
• Sugar-free whipped cream (optional)
• Sugar-free chocolate chips (optional) 

Instructions:

1. Preheat your waffle iron.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, Swerve sweetener, baking powder, and salt.
3. In another mixing bowl, whisk together the hazelnut milk, eggs, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and whisk until combined.
5. Fold in the chopped hazelnuts.
6. Grease the waffle iron with cooking spray or coconut oil.
7. Scoop 1/4 cup of the batter onto the waffle iron and cook for 3-4 minutes, or until crispy on the outside and cooked through.
8. Repeat until all the batter is used up.
9. Serve the waffles with sugar-free whipped cream and sugar-free chocolate chips, if desired.

Makes 2 servings

Nutrition Facts (per serving):

• Protein: 10g
• Carbs: 9g
• Net Carbs: 4g
• Fat: 22g
• Fiber: 5g

Ingredients

• 1 tablespoon olive oil
• 2 cups baby kale
• ½ cup scallions
• 1/2 cup shredded mozzarella cheese
• 4 large eggs
• 1/4 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the baby kale scallions and sauté until wilted, about 3-4 minutes.
3. Sprinkle the shredded mozzarella over the top of the kale.
4. In a small bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour the egg mixture over the kale and cheese.
5. Bake in the oven for 15-20 minutes, or until the eggs are set and the cheese is melted and bubbly.
6. Serve hot, garnished with additional salt and pepper if desired.

Makes 2 servings.

Macronutrient breakdown (per serving):

• Protein: 21g
• Carbs: 3g
• Fat: 32g
• Fiber: 1g

Ingredients:

For the meatballs:

• 1 lb. ground pork
• 1 egg
• 2 tbsp. coconut flour
• 2 cloves garlic, minced
• 1 tsp. ground ginger
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• 1/4 cup chopped green onions (for garnish)

For the Asian Glaze:

• 2 tbsp. coconut aminos
• 1 tbsp. apple cider vinegar
• 1 tbsp. sesame oil
• 1 tbsp. minced fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp. red pepper flakes

For the zucchini noodles:

• 3 large zucchini, spiralized
• 1 tbsp. coconut oil
• Salt and black pepper, to taste
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine ground pork, egg, coconut flour, minced garlic, ground ginger, salt, and black pepper. Mix well until all the ingredients are well combined.
3. Using a tablespoon, shape the pork mixture into small meatballs and place them on the prepared baking sheet.
4. Bake for 15-20 minutes, or until the meatballs are fully cooked.
5. While the meatballs are cooking, prepare the Asian glaze. In a small bowl, mix together the coconut aminos, apple cider vinegar, sesame oil, minced ginger, minced garlic, and red pepper flakes.
6. In a separate skillet over medium heat, add the coconut oil and the zucchini noodles. Season with salt and black pepper and cook for 2-3 minutes, or until tender.
7. Add the Asian glaze to the skillet with the cooked zucchini noodles and toss to coat evenly.
8. Divide the zucchini noodles and meatballs evenly among four meal prep containers.
9. Garnish with chopped green onions and fresh cilantro.
10. Store in the refrigerator for up to four days.

Makes 4 servings

Nutrition Information (per serving):

• Protein: 25g
• Carbohydrates: 10g
• Fat: 35g
• Fiber: 3g

Note: This recipe can be adjusted to suit individual dietary needs or preferences. For example, if you need to increase your carb intake, you can serve the Asian glazed meatballs with a side of roasted sweet potatoes or brown rice, and if you need to reduce your fat intake, you can use lean ground pork or reduce the amount of sesame oil used in the recipe.

Ingredients:

• 1 lb cooked chicken, diced or shredded
• 1/2 cup chopped cooked bacon
• 1/4 cup chopped green onions
• 1/4 cup chopped celery
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons ranch seasoning mix
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the cooked chicken, chopped bacon, green onions, and celery.
2. In a separate bowl, whisk together the mayonnaise, sour cream, and ranch seasoning mix until well combined.
3. Pour the dressing over the chicken mixture and stir until evenly coated.
4. Fold in the shredded cheddar cheese.
5. Season with salt and pepper to taste.
6. Serve chilled.

Makes 4 servings

Nutritional Information (per serving):

• Protein: 31g
• Carbohydrates: 2g
• Net Carbs: 2g
• Fiber: 0g
• Fat: 32g

Ingredients:

• 4 salmon filets (4-6 oz each)
• 1 pound asparagus, tough ends trimmed
• 2 tablespoons olive oil
• 1 lemon, thinly sliced
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F.
2. Place salmon filets on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and season with salt and pepper.
4. Place lemon slices on top of the salmon.
5. Bake for 12-15 minutes, or until the salmon is cooked through.
6. While the salmon is cooking, toss the asparagus with olive oil, salt, and pepper in a separate baking dish.
7. Place the asparagus in the oven with the salmon and roast for 10-12 minutes, or until the asparagus is tender.
8. Serve the salmon and asparagus together.

Makes 4 servings

Nutrition information (per serving):

• Protein: 40g
• Carbs: 7g
• Net Carbs: 3g
• Fat: 25g
• Fiber: 4g

Ingredients:

• 1 head of cauliflower, cut into florets
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 1/4 cup hot sauce (use your favorite low-carb brand)
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, garlic powder, paprika, salt, and black pepper.
3. In a separate bowl, beat the eggs until smooth.
4. Dip each cauliflower floret into the egg mixture and then coat with the flour mixture. Place the florets onto the prepared baking sheet.
5. Bake for 20-25 minutes, or until the cauliflower is tender and lightly browned.
6. In a small bowl, whisk together the hot sauce and melted butter.
7. Remove the cauliflower from the oven and brush each floret with the buffalo sauce. Return the cauliflower to the oven and bake for an additional 5-7 minutes, or until the sauce is bubbling and the cauliflower is crispy.
8. Serve hot with your favorite low-carb dip like blue cheese or ketchup!

Makes 4 servings

Nutritional information per serving:

• Protein: 5g
• Carbs: 6g
• Net Carbs: 3g
• Fat: 7g
• Fiber: 3g

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1/3 cup unsweetened cocoa powder
• 1/4 cup Swerve sweetener
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup hazelnut milk
• 3 eggs
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1/3 cup chopped hazelnuts
• Sugar-free whipped cream (optional)
• Sugar-free chocolate chips (optional) 

Instructions:

1. Preheat your waffle iron.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, Swerve sweetener, baking powder, and salt.
3. In another mixing bowl, whisk together the hazelnut milk, eggs, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and whisk until combined.
5. Fold in the chopped hazelnuts.
6. Grease the waffle iron with cooking spray or coconut oil.
7. Scoop 1/4 cup of the batter onto the waffle iron and cook for 3-4 minutes, or until crispy on the outside and cooked through.
8. Repeat until all the batter is used up.
9. Serve the waffles with sugar-free whipped cream and sugar-free chocolate chips, if desired.

Makes 2 servings

Nutrition Facts (per serving):

• Protein: 10g
• Carbs: 9g
• Net Carbs: 4g
• Fat: 22g
• Fiber: 5g