Ingredients

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• 6 large hard boiled eggs, cooled and peeled

• 2 ripe avocados

• ¼ cup of coriander, finely chopped

• 1 tablespoon of chives, finely chopped

• 1 tablespoon of lime juice

• ½ teaspoon of Celtic sea salt

• 1 teaspoon of red pepper flakes

• Chili powder, for garnish

 

Preparation

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1. Cut the eggs in half and remove the yolks

2. In a bowl, mash the yolks and the avocados

3. Stir in cilantro, chives, lime juice, salt and red pepper flakes

4. Pour the filling into the egg whites with an ice cream tablespoon

5. Refrigerate until ready to serve

6. Sprinkle with chili powder

7. Serve

Ingredients

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• ½ to 1 avocado 

• ½ to 1 scoop of carbohydrate-free protein of your choice (preferably
  chocolate)

• 1 to 2 tablespoons of cocoa

• 1 teaspoon of nut butter or coconut oil

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Preparation

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1. Mash the avocado.

2. Add all the other ingredients and mix together with an electric mixer.

3. Add water or nut milk until you get the desired texture.

4. Refrigerate any leftover after use.

Ingredients

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• ½-1 avocado

• ½-1 pressed lime

• Fresh coriander for taste

• Himalayan salt and pepper for taste

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Preparation

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1. Mash the avocado

2. Add the lime, coriander, salt and pepper

3. Mix and serve

Ingredients

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• 1/2 cup of plain 2% Greek yogurt

• 1/2 finely chopped English cucumber

• 1 clove of finely chopped garlic

• 1 tablespoon of finely chopped fresh mint

• Himalayan salt and pepper for taste

 

Preparation

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1. Mix all the ingredients and let sit for a few minutes

2. Serve

Ingredients

 

• 2 ripe avocados

• Organic roasted turkey breast, sliced

• Raspberry vinaigrette

• 8 wooden rods for skewers

 

Preparation

 

1. Peel and chop the avocados in triangular wedges

2. Roll the turkey slices and cut them in half

3. Alternate pieces of avocado and turkey on skewers

4. Drizzle the skewers with raspberry vinaigrette (optional)

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Additional consideration

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Any slice of preferred meat can be used for this recipe

Ingredients

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• 1 tablespoon of coconut oil

• 1 tablespoon of natural peanut butter

• 1 scoop of low carb protein of your choice

• 2 tablespoons of hemp (or chia) seeds

• 1 teaspoon cocoa powder

• 1 tablespoon of cocoa granules (cocoa nibs)

• 125-175 ml of sugar-free nut milk

 

Preparation

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1. Combine all the dry ingredients in a bowl. Melt coconut oil as needed before mixing.

2. Add the nut milk until desired texture is obtained.

3. Stir the mixture until you obtain a homogeneous pudding.

 

Additional consideration

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Any pudding flavor is possible with this recipe - simply add the protein flavor of your choice and remove the cocoa as needed. Serve with your choice of small fruits.

Ingredients

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• ½ cup of canned wild rose salmon, drained

• ½ cup of chopped celery

• 4 halves of sun-dried tomatoes, chopped

• 1 tablespoon of extra-virgin olive oil

• 1 tablespoon of chopped fresh basil

• 2 teaspoons of fresh lemon juice

• ¼ teaspoon of garlic powder

• 2 large lettuce leaves

 

Preparation

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1. In a mixing bowl, use a fork to gently mix the salmon, celery, sun-dried tomatoes, olive oil, basil, lemon juice and garlic powder.

2. Distribute the mixture evenly between the 2 large lettuce leaves.

 

Additional consideration

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You can substitute the salmon for any white meat of your choice.

Ingredients

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• 1 1/2 cups of almond flour (or coconut flour)

• 1 cup of sugar-free nut dairy (almond, coconut, cachou)

• 4 scoops of carbohydrate-free vanilla protein of your choice

• 3 tablespoons of coconut oil

• 3 tablespoons of organic coconut sugar (or stevia, or monk fruit sugar)

• 3 tablespoons of natural peanut butter

• Cinnamon (as per your preference)

  

Preparation

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1. Pour the flour into a large bowl.

2. In a small bowl, melt the coconut oil and set aside.

3. Add the flour, protein powder, peanut butter, coconut sugar and coconut oil to the flour and mix.

4. Add the nut milk (or water) until you get a malleable pudding texture.

5. Press the mixture firmly with your hands into a dish about 9 x 6 inches.

6. Refrigerate at least one hour so that the mixture hardens and cut into 8-12 bars. Store in the refrigerator and allow thawing for 3-4 minutes before consumption.

Ingredients

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• 2 cups of 0% plain Greek yogurt

• 2 scoops of carbohydrate-free vanilla protein of your choice

• 1 tablespoon of organic honey

• 2 cups of fresh or frozen blueberries

• 1 cup of sliced almonds

 

Preparation

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1. Combine the honey, yogurt and protein powder.

2. Add in the blueberries and almonds.

3. Mix together.

4. Place the mixture in a freezing tray. You will have enough to fill 24-30 tray cups

5. Freeze for 2 hours.

Ingredients

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• 1 cup of coconut oil

• 1 cup of cocoa powder

• 2 scoops of carbohydrate-free chocolate protein of your choice

• 2 teaspoons of vanilla extract

• 1 teaspoon of organic honey (or 1 tablespoon of coconut palm sugar or monk sugar)

• Two pinches of sea salt

• Optional: 4 drops of peppermint essential oil

 

Preparation

 

1. Melt the coconut oil.

2. Combine all the ingredients in a bowl.

3. Pour the mixture into a 12x8 inch pan. Spread the mixture evenly and cover the pan with a lid or plastic wrap.

4. Refrigerate until the fudge hardens (about 4 hours).

5. Cut the fudge into small squares and serve.

Ingredients

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• 4 scoops of low carb chocolate protein of your choice

• 1 cup of 2% Greek yogurt (or 2.7% goat yogurt)

• 2 cups of boiling water

• 1 pack of Knox gelatin

• 1 tablespoon of cashew or coconut butter

• 1 teaspoon of cocoa

• 1 tablespoon of stevia, monk fruit extract or coconut palm sugar

 

Preparation

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1. Mix Knox gelatin, cocoa and protein with the boiling water in a bowl.

2. Add the cashew or coconut butter and let the mixture dissolve.

3. Add Greek yogurt and your sweetener of choice (stevia, monk fruit or coconut palm sugar).

4. Let the mixture cool until it solidifies (about 4 hours).

 

Additional consideration

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Since the cooling time is relatively lengthy, you can double and triple the recipe size and freeze some chocolate mousse for later consumption.

Ingredients

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• 1 cup of almond flour

• 2 scoops of carbohydrate-free chocolate protein of your choice

• 2/3 cup of cocoa powder

• 2 tablespoons of carob or dark chocolate without sugar

• 1 cup of walnuts

• 10 dates cut into small pieces

• 6 egg whites    

• 2 tablespoons of almond butter

• 1 cup of applesauce

• 2 teaspoons of vanilla extract

• ½ cup coconut flakes

 

Preparation

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1. Preheat the oven to 180 ° C (350 ° F). Line an 8x8 inch pan with parchment paper.

2. In a food processor, pour the almond flour, protein powder, cocoa powder and carob, then pulse a few times until the mixture is smooth.

3. Add the dates and all the wet ingredients then pulverize until a sticky mixture is obtained.

4. Place in the bottom of the mold and press firmly. Sprinkle walnuts on top of the mixture.

5. Bake for 20 minutes.

6. Leave to cool and then cut the bars.

7. Sprinkle coconut flakes over the bars and serve.

Ingredients

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• 1.5 cups of chia seeds

• 4 scoops of carbohydrate-free vanilla protein of your choice

• 3 cups of water or sugar free nut milk

• 1 cup of berries of your choice

• 1.25 cups of unsalted nuts of your choice (optional)

• Pinch of spices of your choice: cinnamon, grated ginger, lemon zest, vanilla extract, etc.

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Preparation

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1. In a resealable bowl, mix all the ingredients together. Add liquid as needed to obtain a malleable texture.

2. Leave to cool in the refrigerator for 8 hours.

3. When ready to serve, add a little water or nut milk to adjust the texture as necessary.

 

Additional consideration

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Start the preparation the night before as you will need to leave the mixture to cool for 8h in the refrigerator. The pudding can be kept for 5 days in the refrigerator. 

Ingredients

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• 3 scoops of low-carb chocolate protein powder

• 1/2 cup oat flour (or almond/coconut flour)

• 1/2 cup unsweetened desiccated coconut

• 2 tablespoons raw cacao powder

• 1/4 cup unsweetened almond milk or water

• 1/4 cup peanut or almond butter

• 2 tablespoons extra virgin coconut oil, melted

• 2 tablespoons of honey (or monk fruit extract)

• 1 drop pure peppermint essential oil

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Preparation

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1. Mix the protein powder, flour, desiccated coconut and cacao powder together in a large mixing bowl.

2. Make a well in the centre and add the almond milk (or water), peanut butter, melted coconut oil, honey and peppermint oil. Mix everything together until well combined. Taste and add more honey (and/or peppermint) if desired.

3. Roll the mixture into balls and coat in the extra desiccated coconut. Leave to set in the fridge. Store in an airtight container in the fridge or freeze.
    

 

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Ingredients

 

​For the shrimp & cucumber bites​

• 1 tablespoon avocado oil

• 1 tablespoon creole seasoning

• 1 pound shrimp, peeled and deveined

• 1 cucumber, sliced

• 1/4 cup remoulade sauce (option)

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For the avocado sauce

• 1 avocado, mashed

• 1 green onion, thinly sliced or chopped

• 2 tablespoons cilantro and/or parsley, chopped

• 1 tablespoon lemon juice

• Himalayan salt and cayenne to taste

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Preparation

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1. Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.

2. Assemble the bites with cucumber slices, topped with avocado sauce, shrimp and remoulade sauce.

3. Enjoy!

 

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Ingredients

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• 8 lbs of apples

• 6-8 scoops of low carb vanilla protein of your choice

• 4-6 tablespoons of coconut oil

• 2 tablespoons of cinnamon

• 4-6 tablespoons of coconut palm sugar (or monk fruit extract)

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Preparation

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1. Wash and cut the apples into cubes. Discard the core of the apples but keep the peel.

2. Add 1 inch of water to the bottom of a large pot and bring the water and apple mixture to a boil. Simmer for 5 minutes while stirring the mixture.

3. With a mixer, reduce the apple mixture to a smooth puree. Let the puree cool partially.

4. In a large bowl, add the protein, coconut oil, cinnamon and sugar to the apple puree. Stir the mixture until you obtain a smooth creamy texture. Use a stick blender for a smoother applesauce

5. Let cool and serve.

 

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