Ingredients:
2 Tbsp. melted butter
2 Tbsp. sour cream
2 beaten eggs
1 cup almond flour
1 tsp baking powder
1/2 tsp salt
1 cup shredded sharp cheddar cheese
Combine butter; sour cream and eggs in a bowl. Combine almond flour, baking powder, salt and cheese in a separate bowl. Combine the wet and dry ingredients together and mix well. Scoop 1/4 cup amounts onto a baking sheet covered with parchment paper and bake for 12-14 minutes.
6 ounces vegetarian spicy sausage, diced
1 yellow onion, peeled and diced
1 red bell pepper, seeded and diced
3 Tbsp. olive oil
1 Tbsp. cajun or creole seasoning
1/4 cup tomato paste
1 lb. cauliflower rice
Salt and pepper
8 ounces thawed shrimp
2 Tbsp. melted butter
Toss the veggie sausage, onions and peppers in oil and seasoning and spread on a sheet tray lined with foil or parchment paper. Roast in the oven at 375 degrees for 10 minutes. Remove from oven and toss with tomato paste and cauliflower rice and bake in the oven for another 10 minutes. Remove from oven and spread shrimp across the top and drizzle with melted butter. Put back in oven and cook for 5-10 minutes more until shrimp are just cooked through.
We've experimented with shakshuka recipes over the years, and this one is a winner.
2 lb. tomatillos
1/2 cup fresh cilantro leaves
1 tsp ground cumin
4 garlic cloves, minced
1 jalapeno pepper, seeds and pith removed and chopped
1 poblano pepper, roughly chopped
1 yellow onion, chopped
1/3 cup chopped fresh parsley
6 eggs
1/2 cup cotija or other Mexican cheese
1/2 cup sour cream
Put tomatillos, onion and peppers on a sheet tray and broil in the oven for about 10 minutes until blistered and soft. Put in a blender or food processor and buzz up until smooth
Put the blended mixture in a saute pan along with garlic, herbs and spices and simmer for 15-20 minutes. Make indentations with a rounded spoon and crack eggs into the craters. Cover the pan and simmer for approximately 6 minutes until the whites are set and the yolks are still runny.
Serve with sour cream, cheese, fresh cilantro leaves and sprinkled latin spices as desired. Serve with warm pita or tortillas.
We've been doing the keto thing for about 4-5 years now, and this is a recipe that fits perfectly with that diet. Mark got this recipe from co-worker Jaime Atkinson (scribbled on a sticky note, no less), so full credit to her!
INGREDIENTS:
2 cups cauliflower rice (we get ours usually in 1# bags at Costco)
2 cups shredded mozzarella
2 whole eggs
PROCEDURE:
Preheat oven to 350.
Cut parchment paper to line a large round pizza pan or sheet tray.
Fluff cauliflower and cheese in a large bowl and make a crater in the middle. Break eggs into crater and beat. Fold eggs and cauliflower/cheese mixture together. Press mix down on parchment paper , closing any gaps and pressing to the edges of the pan.
Bake for 15 minutes. Flip and bake for another 15 minutes for a crispier crust. Let cool for 15 minutes before dressing for pizza. Go light on the sauce.
