Keto starbucks drinks

This Cauliflower Soup with Fried Prosciutto and Pumpkin Seeds makes an amazing light meal. It is smooth and delicious but the fried prosciutto and pumpkin seeds takes it to the next level!

Cauliflower Soup with Fried Prosciutto and Pumpkin Seeds
Serving Size: 4

Ingredients:
4 cups chicken stock
2 cups cauliflower, cut into florets
1 cup cream cheese
6 tbsp butter
5oz prosciutto, chopped
1 tbsp Dijon mustard
3 tbsp pumpkin seeds
1 tsp smoked paprika
1 tbsp lime juice
Fresh ginger, optional for serving
Salt to taste

Instructions:
1. Place a nonstick pan over medium heat and melt 1/4 of butter.
2. Add chopped prosciutto and 1/4 of cauliflower.
3. Increase temperature to medium-high and cook for 5-7 minutes or until crispy, stirring occasionally.
4. Stir in pumpkin seeds and paprika.
5. Season with salt to taste and continue to cook for another 2-3 minutes.
6. Remove from heat and set aside.
7. In a pot, boil cauliflower in chicken broth until cauliflower is completely tender.
8. Stir in cream cheese, dijon mustard and the remaining butter.
9. Add lemon juice and mix well using an immersion blender.
10. The longer you blend, the creamier the soup.
11. Season with salt and pepper to taste.
12. Serve soup with fried prosciutto and cauliflower.
13. Optional to garnish with fresh ginger on top.
14. Enjoy!

Per Serving
550 cals, 8g net carbs, 11g protein, 53g fat

Zucchini Bread to make a classic Grilled Cheese Sandwich? Heck yes!

Grilled Cheese Sandwich with Zucchini Bread
Serving Size: 4

Ingredients:
Bread
- 3 medium Zucchini
- 2 Egg
- 1 cup Almond Flour
- 1/3 cup Parmesan Cheese
- 1 tbsp Italian Seasoning
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp ground Black Pepper
- 1/2 tsp Salt

Topping
- 8 slice Mozzarella/Gouda Cheese
- Non-Stick Cooking Spray/Butter

Directions:
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Grate zucchini in a food processor or cheese grater.
3. Transfer grated zucchini to a large kitchen cloth and squeeze out the water.
4. Add zucchini to a large bowl along with eggs, almond flour, parmesan, Italian seasoning, garlic powder, onion powder, salt and black pepper.
5. Press the zucchini mixture into the prepared baking pan.
6. Bake for 30 minutes or until golden on top.
7. When done, remove from the oven and slice into pieces.
8. Place a nonstick pan over medium heat and spray with cooking oil.
9. Add mozzarella cheese between zucchini bread slices and grill until cheese is melted.
10. Optional to microwave for 30 seconds.

Per Serving:
430 cals, 8g net carbs, 26g protein, 32g fat

We have gone and taken this delicious condiment and made it even better...we added Bacon! That's right, Bacon Ranch Dressing coming at ya!

Homemade Ranch Dressing with Crispy Bacon
Serving Size: 12

Ingredients:
Dressing
- 1/2 cup, fluid Heavy Whipping Cream
- 1 cup Sour Cream
- 1 cup Mayonnaise
- 1 tbsp Lemon juice
- 24 strip, cooked Bacon
- 4 tbsp Ranch Seasoning

Veggies
- 4 cup, sliced or chopped Cucumber
- 4 cup chopped Celery
- 4 cup cherry tomatoes Cherry/Grape Tomatoes

Directions:
1. Preheat the oven to 400°F and line a baking dish with parchment paper.
2. Add bacon and bake in the oven for 5-7 minutes or until golden brown and crispy.
3. Remove bacon from oven and chop into bite size pieces.
4. Wash and slice vegetables.
5. In a bowl, mix together heavy cream, sour cream, lemon juice and ranch seasoning.
6. Mix in bacon bites.
7. Adjust ranch seasoning to taste.
8. Serve dressing with sliced vegetables.

Per Serving
308 cals, 4g net carbs, 4g protein, 29g fat

Steak Salad of your dreams!

This combination of tender beef and fresh salad, along with a flavourful mustard dressing is the perfect summer dinner.

Beef Salad with Mozzarella and Tomato
Serving Size: 4

Ingredients:
Salad
-12 oz Sirloin Steak
- 4 cup Mixed Greens
- 1 cup cherry tomatoes Cherry/Grape Tomatoes
- 8 oz Mozzarella Cheese
- Salt to taste
- Black Pepper to taste
- 1 clove, minced Garlic
- 2 tbsp Butter

Dressing
- 1/2 cup Olive Oil
- 1 clove, minced Garlic
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 1 tbsp, chopped Basil
- 2 tbsp Parsley, fresh
- Salt and Pepper to taste

Directions:
Dressing
1. In a small bowl, combine all dressing ingredients and mix well.
2. Refrigerate until ready to use.

Steak
1. Season steak with salt and pepper.
2. Cut seasoned steak to 1 inch thick slices.
3. Place a pan over medium-high heat and melt butter.
4. Add steak slices and minced garlic to melted butter.
5. Sear meat for 3-4 minutes per side.
6. In a serving plate, add mixed greens, cherry tomatoes, and chopped mozzarella.
7. Add steak on top and drizzle with prepared dressing.

Per Serving
597 cals, 4g net carbs, 33g protein, 55g fat

Pillow-like Coconut Flour Blueberry Pancakes!
We slashed the carbs by using coconut and almond flour and up the fibre with the toppings.