Fearzy

These Keto Fried Pickles made in a mini dash waffle maker are a delicious and low-carb snack option. They're crispy, flavorful, and perfect for satisfying your fried food cravings while staying in ketosis.

Ingredients: 12 pickle slices dill or your preferred variety. 1/2 cup almond flour. 1/4 cup grated Parmesan cheese. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried dill. Salt and pepper to taste. 2 large eggs.

Instructions: Get your mini dash waffle maker ready to go. Put paprika, garlic powder, onion powder, dried dill, salt, and pepper in a shallow bowl. Add the almond flour and mix it all together. Combine well. Beat the eggs in a different bowl. Let the extra egg run off each pickle slice as you dip it into the beaten eggs. Cover the pickle slices with the almond flour mix and press down to make the coating stick. Close the lid on the waffle maker and put the coated pickles inside. For three to four minutes, or until crispy and golden brown. Take the Keto Fried Pickles out of the waffle maker with care and let them cool down a bit before you serve them. Dip it in your favorite keto-friendly sauce and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Roasted cauliflower, juicy nectarines, creamy avocado, and a tasty pistachio dukkah topping make this salad very colorful. This dish is great for a light lunch or dinner because it's cool and filling.

Ingredients: 1 head cauliflower, cut into florets. 2 nectarines, sliced. 1 ripe avocado, sliced. 1/4 cup shelled pistachios. 2 tablespoons sesame seeds. 1 tablespoon coriander seeds. 1 tablespoon cumin seeds. 1 teaspoon fennel seeds. 1/2 teaspoon sea salt. 2 tablespoons extra virgin olive oil. 2 tablespoons lemon juice. 2 cups mixed greens, such as arugula or spinach, for serving.

Instructions: Preheat oven to 375F 190C. Spread cauliflower florets on a baking sheet. Drizzle with olive oil and season with salt. Roast for 25-30 minutes, until golden and tender. In a dry skillet over medium heat, toast the pistachios, sesame seeds, coriander seeds, cumin seeds, and fennel seeds until fragrant, about 3-4 minutes. Remove from heat and let cool slightly. Transfer toasted seeds to a spice grinder or mortar and pestle. Grind until coarsely crushed. Stir in sea salt. In a large bowl, combine roasted cauliflower, sliced nectarines, and avocado. Drizzle lemon juice and olive oil over the salad. Toss gently to combine. Sprinkle with pistachio dukkah and serve over mixed greens. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

A refreshing and nutritious salad with the perfect balance of sweet and savory flavors. This Mango, Avocado, and Black Bean Salad is a delightful choice for a light and healthy meal.

Ingredients: 1 ripe mango, diced. 2 ripe avocados, diced. 1 can 15 oz black beans, drained and rinsed. 1/2 red onion, finely chopped. 1/2 cup fresh cilantro, chopped. 1 lime, juiced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Dice the mango, avocados, black beans, red onion, and cilantro and put them all in a large bowl. Mix the olive oil and lime juice together in a different small bowl. Add pepper and salt to taste. Pour the dressing over the salad and toss it gently to make sure everything is covered. Serve right away or put in the fridge to enjoy later. When served fresh, this salad tastes its best.

Prep Time: 15 minutes

Cook Time: 0 minutes

These baked eggs with spinach and tomatoes are a healthy and delicious breakfast or brunch option. The combination of flavors is delightful, and it's a simple dish to prepare.

Ingredients: 4 large eggs. 1 cup fresh spinach, chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup shredded cheddar cheese. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat your oven to 350F 175C. In a skillet, heat olive oil over medium heat. Add chopped spinach and saut until wilted, about 2 minutes. Transfer the wilted spinach to a baking dish. Arrange the halved cherry tomatoes on top of the spinach. Crack the eggs over the tomatoes, ensuring they are evenly spaced. Sprinkle shredded cheddar cheese over the eggs. Season with salt and pepper to taste. Bake in the preheated oven for 12-15 minutes for runny yolks or longer for firmer yolks. Remove from the oven when the eggs are cooked to your liking. Serve hot, garnished with fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy the taste of Post Office Pies right in your own home with this special pizza recipe. Packed with fresh ingredients and a perfect blend of flavors, it's a true pizza masterpiece.

Ingredients: 1 pizza dough. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/2 cup sliced bell peppers. 1/2 cup sliced black olives. 1/4 cup sliced red onions. 1/4 cup sliced mushrooms. 1/4 cup fresh basil leaves. 2 tablespoons olive oil. 1/2 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat your oven to 475F 245C and place a pizza stone or baking sheet inside to heat. Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer the rolled-out dough to a piece of parchment paper for easy transfer to the oven. Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle half of the shredded mozzarella cheese over the sauce. Layer the pepperoni, bell peppers, black olives, red onions, and mushrooms evenly over the cheese. Top with the remaining mozzarella cheese and sprinkle with dried oregano, salt, and pepper. Drizzle olive oil over the top. Carefully transfer the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for about 12-15 minutes, or until the crust is golden brown, and the cheese is bubbly and slightly browned. Remove from the oven and let cool for a minute before garnishing with fresh basil leaves. Slice and serve your delicious Post Office Pies Special Pizza!

Prep Time: 20 minutes

Cook Time: 15 minutes

These Soft Batch Double Chocolate Fudge Cookies are a chocolate lover's dream! They are incredibly rich, fudgy, and loaded with chocolate chips. Perfectly soft and chewy, these cookies are a delight to enjoy with a glass of cold milk or a cup of coffee.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 3/4 cup light brown sugar, packed. 2 large eggs. 1 teaspoon pure vanilla extract. 2 cups all-purpose flour. 2/3 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/4 teaspoon salt. 2 cups semisweet chocolate chips. 1 cup chopped walnuts or pecans optional.

Instructions: Preheat your oven to 350F 175C. Line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips and chopped walnuts or pecans if using. Using a cookie scoop or a tablespoon, drop rounded dough balls onto the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Serve and enjoy these delicious Soft Batch Double Chocolate Fudge Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the delightful combination of mint and chocolate with this no-bake dessert. It features layers of Mint Oreo crust, creamy cheesecake, minty chocolate pudding, and whipped topping. A perfect treat for mint chocolate lovers!

Ingredients: 2 cups crushed Mint Oreo cookies. 1/2 cup unsalted butter, melted. 1 8 oz package cream cheese, softened. 1 cup powdered sugar. 1 16 oz container cool whip. 1 1/2 cups milk. 2 3.4 oz packages instant chocolate pudding mix. 1/2 teaspoon peppermint extract. Green food coloring optional. Crushed Mint Oreo cookies for garnish.

Instructions: In a bowl, combine the crushed Mint Oreo cookies and melted butter. Press this mixture into the bottom of a 9x13-inch dish to form the crust. In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and mix until well combined. Fold in half of the cool whip into the cream cheese mixture until it's light and fluffy. Spread this mixture over the Oreo crust. In a separate bowl, whisk together the milk, instant chocolate pudding mix, peppermint extract, and green food coloring if desired. Mix until the pudding thickens. Spread the chocolate pudding mixture over the cream cheese layer in the dish. Spread the remaining cool whip over the chocolate pudding layer. Chill the dessert in the refrigerator for at least 2 hours, or until it's set. Before serving, garnish the dessert with crushed Mint Oreo cookies. Enjoy your No-Bake Mint Oreo Layer Dessert!

Prep Time: 20 minutes

Cook Time: 0 minutes

These Churro Waffles by Jennifer Meyering are a delightful twist on classic waffles, combining the flavors of churros with the convenience of a waffle maker. They are crispy on the outside, tender on the inside, and coated in a sweet cinnamon sugar mixture for that authentic churro taste.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 tsp ground cinnamon. 1/2 tsp ground nutmeg. 2 large eggs. 1/2 cup granulated sugar. 1/2 cup unsalted butter, melted. 1 tsp vanilla extract. 1 cup milk. For the Churro Coating:. 1/2 cup granulated sugar. 1 tsp ground cinnamon. 1/4 cup unsalted butter, melted.

Instructions: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat the eggs and sugar together until well combined. Add the melted butter and vanilla extract, and mix until smooth. Gradually add the wet ingredients to the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix; a few lumps are okay. Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with non-stick cooking spray or butter. Pour the waffle batter into the preheated waffle iron and cook according to the manufacturer's instructions until golden brown and crispy. While the waffles are cooking, prepare the churro coating. In a shallow dish, combine the granulated sugar and ground cinnamon. Once the waffles are done, remove them from the waffle iron and immediately brush each side with melted butter. Then, dip each side into the churro coating mixture, ensuring an even coating of cinnamon sugar. Serve the Churro Waffles hot with your favorite toppings, such as whipped cream, maple syrup, or fresh fruit. Enjoy your homemade Churro Waffles!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Flamingo Cookies are as pretty as they are delicious! These pink-colored cookies with coconut flakes and cute candy eyes are ideal for themed parties or simply enjoying a tropical treat.

Ingredients: 2 1/4 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Pink food coloring. 1/2 cup shredded coconut. 1/4 cup mini chocolate chips. Edible candy eyes.

Instructions: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Add a few drops of pink food coloring to the dough and mix until evenly colored. Fold in the shredded coconut and mini chocolate chips. Divide the dough into two equal portions and shape each into a log. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Remove the dough logs from the refrigerator and slice into rounds. Place the rounds on the prepared baking sheet. Gently press edible candy eyes onto each cookie to create the flamingo's eyes. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, you can use additional pink food coloring to add details to the flamingo's body and beak if desired. Enjoy your adorable flamingo cookies!

Prep Time: 30 minutes

Cook Time: 10-12

Create your own pour over coffee maker at home and enjoy a delicious cup of coffee with a clean and bright flavor profile.

Ingredients: 1 glass or ceramic coffee dripper. 1 paper coffee filter. Freshly ground coffee beans medium-coarse grind. Hot water just off boiling.

Instructions: Place the paper coffee filter into the coffee dripper, ensuring it sits snugly. Rinse the paper filter with hot water to remove any papery taste and preheat the dripper. Add 2-3 tablespoons of freshly ground coffee to the filter. Adjust the amount based on your taste preference. Boil water and let it cool slightly, about 30 seconds off boiling. The ideal water temperature is around 200F 93C. Start pouring hot water over the coffee grounds in a slow, circular motion. Begin at the center and work your way outward. Allow the coffee to bloom for about 30 seconds as the coffee grounds release gases. This ensures even extraction. Continue pouring water in a spiral motion, keeping the water level consistent but not overflowing the filter. Wait for the water to filter through the coffee grounds and into your cup. This may take 2-3 minutes. Remove the coffee dripper and discard the used grounds and filter. Enjoy your freshly brewed pour over coffee!

Prep Time: 5 minutes

Cook Time: 5 minutes

This Fermented Veggie Collage tastes great and is full of good bacteria that are good for you. This collage is fermented to make it taste better and be better for your gut. It is made with a mix of vegetables, minced garlic, sea salt, and whole black peppercorns. You can put it on sandwiches or salads or eat it as a tasty side dish with your meals. It's simple to make and gives your keto meals a tasty, sour twist.

Ingredients: 2 cups mixed vegetables such as cabbage, carrots, bell peppers, cauliflower. 2 cloves garlic, minced. 1 tablespoon sea salt. 1 teaspoon whole black peppercorns. Filtered water.

Instructions: Clean and chop the mixed vegetables into small, bite-sized pieces. In a clean glass jar, layer the mixed vegetables and minced garlic, sprinkling sea salt and whole black peppercorns between each layer. Press down the vegetables firmly in the jar to release any air bubbles. Add enough filtered water to cover the vegetables, leaving about an inch of space at the top of the jar. Seal the jar tightly with a lid. Place the jar in a cool, dark place for 3-7 days to ferment, depending on your preference for taste. Check the jar daily to release any built-up pressure by loosening the lid slightly. Once fermented to your liking, transfer the jar to the refrigerator to slow down the fermentation process. Enjoy the fermented veggie collage as a tasty and gut-friendly addition to salads, sandwiches, or as a side dish!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy the warm and comforting flavors of homemade apple cider with this simple slow cooker recipe. Perfect for gatherings or cozy nights in.

Ingredients: 12 apples, assorted varieties such as Granny Smith, Gala, or Fuji, quartered. 1 orange, quartered. 4 cinnamon sticks. 1 tablespoon whole cloves. 1 tablespoon whole allspice berries. 1/2 cup brown sugar. 10 cups water.

Instructions: Put the orange and apples cut into quarters in a slow cooker. On top of the brown sugar, add the cinnamon sticks, whole cloves, and whole allspice berries. Add water to the things that are listed. Put the lid on top and set the heat to low. When the fruit is done cooking, use a potato masher to break it up. Put the mixture in a large bowl or pitcher after straining it through a fine mesh sieve or cheesecloth. You can serve it hot or cold.

Prep Time: 15 minutes

Cook Time: 480 minutes

This colorful hummus made with beetroot and cumin and toasted walnuts is a fun take on a traditional hummus recipe. Toasted walnuts provide a pleasing crunch, and the earthy sweetness of roasted beetroot combines well with the warm spice of cumin. It's ideal as a spread or dip for your preferred small bites or appetizers.

Ingredients: 2 medium-sized beetroot, peeled and chopped. 2 cans 400g each of chickpeas, drained and rinsed. 3 cloves of garlic, minced. Juice of 2 lemons. 2 teaspoons of ground cumin. 1/2 cup of tahini. 1/4 cup of extra virgin olive oil. Salt and pepper to taste. 1/2 cup of toasted walnuts, for garnish. Fresh parsley leaves, for garnish.

Instructions: Preheat your oven to 180C 350F. Wrap the chopped beetroot in aluminum foil, drizzle with a bit of olive oil, and roast for about 40-45 minutes or until tender. Allow it to cool. In a food processor, combine the roasted beetroot, chickpeas, minced garlic, lemon juice, ground cumin, and tahini. Process until smooth. While the food processor is running, slowly add the extra virgin olive oil until the hummus reaches your desired consistency. Season the hummus with salt and pepper to taste. Adjust the lemon juice, tahini, or cumin if needed for flavor balance. Transfer the beetroot and cumin hummus to a serving dish. In a small pan, toast the walnuts over medium heat for a few minutes until they become fragrant. Be careful not to burn them. Sprinkle the toasted walnuts over the hummus and garnish with fresh parsley leaves. Serve the beetroot and cumin hummus with toasted walnuts with pita bread, crackers, or vegetable sticks. Enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

These coconut lime cupcakes are a great low-carb summer treat because they are light and moist. They taste like sweet tropical fruits and have a great texture, making them a nice treat on a hot day.

Ingredients: 1 1/2 cups almond flour. 1/3 cup coconut flour. 1/2 cup unsweetened shredded coconut. 1/2 cup granulated erythritol or preferred keto-friendly sweetener. 1 teaspoon baking powder. 1/4 teaspoon salt. 4 large eggs. 1/2 cup coconut oil, melted. 1/4 cup unsweetened almond milk. Zest of 2 limes. Juice of 1 lime. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Line a muffin tin with cupcake liners. In a large bowl, whisk together almond flour, coconut flour, shredded coconut, erythritol, baking powder, and salt. In another bowl, beat eggs, then mix in melted coconut oil, almond milk, lime zest, lime juice, and vanilla extract. Pour wet ingredients into dry ingredients and stir until well combined. Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

These chicken and avocado burritos are a delicious and satisfying meal perfect for lunch or dinner. Packed with flavorful ingredients like salsa, sour cream, and cheese, they're sure to be a hit with the whole family!

Ingredients: 2 cooked chicken breasts, shredded. 2 ripe avocados, sliced. 1/2 cup salsa. 1/4 cup sour cream. 1/4 cup chopped cilantro. 4 large flour tortillas. 1 cup shredded cheese cheddar or Mexican blend.

Instructions: Lay out the tortillas on a flat surface. Divide the shredded chicken, sliced avocados, salsa, sour cream, chopped cilantro, and shredded cheese among the tortillas, placing the ingredients in the center of each tortilla. Fold the sides of the tortillas over the filling, then roll them up tightly to form burritos. Heat a skillet over medium heat and lightly coat with oil or cooking spray. Place the burritos seam-side down in the skillet and cook until golden brown and crispy on all sides, about 2-3 minutes per side. Remove from the skillet and let cool slightly before serving. Slice the burritos in half diagonally and serve warm.

Prep Time: 15 minutes

Cook Time: 10 minutes

Lemon and cilantro give this grilled shrimp a zesty kick that makes it taste great and spicy. Great for a quick and tasty barbecue!

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 1 tablespoon fresh lemon juice. 2 tablespoons chopped fresh cilantro.

Instructions: Preheat the grill to medium-high heat. In a bowl, mix olive oil, minced garlic, paprika, cayenne pepper, black pepper, and salt to create a marinade. Add the peeled and deveined shrimp to the marinade, ensuring they are evenly coated. Let it marinate for 15-20 minutes. Thread the marinated shrimp onto skewers. Grill the shrimp skewers for 3-4 minutes per side or until they are opaque and cooked through. Remove the shrimp from the grill and drizzle with fresh lemon juice. Sprinkle chopped cilantro over the grilled shrimp before serving.

Prep Time: 20 minutes

Cook Time: 8 minutes

Indulge in a creamy, cheesy delight with these classic scalloped potatoes. Layers of thinly sliced potatoes smothered in a velvety cheese sauce create a comforting dish perfect for any occasion.

Ingredients: 4 large potatoes, thinly sliced. 2 cups grated cheddar cheese. 1 cup heavy cream. 1/2 cup chicken broth. 2 cloves garlic, minced. 1/4 cup butter. 1/4 cup all-purpose flour. Salt and pepper to taste. Chopped parsley for garnish optional.

Instructions: Preheat oven to 375F 190C. In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant. Whisk in flour until well combined and bubbly. Gradually pour in heavy cream and chicken broth, stirring constantly until smooth and thickened. Season with salt and pepper to taste. Layer half of the sliced potatoes in a greased baking dish. Sprinkle half of the grated cheese over the potatoes. Pour half of the cream mixture over the cheese and potatoes. Repeat the layers with the remaining potatoes, cheese, and cream mixture. Cover the baking dish with foil and bake for 45 minutes. Remove foil and bake for an additional 20-25 minutes, or until potatoes are tender and the top is golden brown. Garnish with chopped parsley if desired before serving.

Prep Time: 20 minutes

Cook Time: 70 minutes