Noa Garnier

Enjoy the tasty flavors of coffee cake without feeling bad about it. Instead of white flour, these muffins are made with whole wheat flour and almond flour, which makes them healthier. The streusel topping gives these moist and tasty muffins a great crunch.

Ingredients: 1 cup whole wheat flour. 1/2 cup almond flour. 1/4 cup granulated sugar. 1/4 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp salt. 1/4 cup unsweetened applesauce. 1/4 cup plain Greek yogurt. 1/4 cup unsweetened almond milk. 1 egg. 1 tsp vanilla extract. For streusel topping:. 2 tbsp almond flour. 2 tbsp rolled oats. 1 tbsp brown sugar. 1/2 tsp cinnamon. 1 tbsp cold butter, diced.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the whole wheat flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together the applesauce, Greek yogurt, almond milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. In a small bowl, prepare the streusel topping by mixing almond flour, rolled oats, brown sugar, and cinnamon. Add in the cold diced butter and use a fork or pastry cutter to combine until it resembles coarse crumbs. Fill each muffin cup about halfway with the muffin batter. Sprinkle the streusel topping evenly over each muffin. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your skinny coffee cake muffins with a hot cup of coffee or tea!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Keto Sweet Spicy Garlic Chicken recipe is a tasty change from regular chicken dishes. When you mix garlic, soy sauce, and a little sugar, you get a delicious marinade that goes perfectly with the tender chicken breasts. Adding sriracha and red pepper flakes gives this dish a spicy kick that will satisfy your cravings and help you stick to your keto diet.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 4 cloves garlic, minced. 2 tablespoons soy sauce or coconut aminos. 2 tablespoons apple cider vinegar. 2 tablespoons low-carb sweetener such as erythritol or stevia. 1 tablespoon sriracha sauce or hot sauce adjust to taste. 1/2 teaspoon crushed red pepper flakes. Salt and pepper to taste. Fresh chopped parsley for garnish optional.

Instructions: Cut up the garlic and put it in a small bowl. Add the soy sauce, apple cider vinegar, sweetener, sriracha sauce, crushed red pepper flakes, salt, and pepper. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again. Make sure the chicken is covered evenly with the marinade as you pour it over it. Put the meat in the fridge for at least 30 minutes and up to 4 hours to marinate. Warm up the olive oil in a big pan over medium-high heat. Take the chicken out of the marinade but don't throw away the marinade and put it in the skillet. Cook each side for 6 to 7 minutes, or until the inside is done and the outside is browned. Pour the marinade you saved into a small saucepan while the chicken is cooking. Bring to a simmer over medium-low heat. Cook for 5 to 7 minutes, or until the mixture gets a little thicker. Take the chicken out of the pan and let it rest for a few minutes after it's done cooking. If you want, you can serve the chicken with the thickened marinade and chopped fresh parsley on top.

Prep Time: 35 minutes

Cook Time: 15 minutes

With slices of hearty Irish soda bread, this Irish Soda Bread Grilled Cheese with Pesto has the richness of cheddar cheese and the herbaceous goodness of pesto.

Ingredients: 4 slices Irish soda bread. 4 tablespoons pesto sauce. 8 slices cheddar cheese. Butter, for grilling.

Instructions: On each piece of Irish soda bread, put one tablespoon of pesto sauce. Put two slices of cheddar cheese on two pieces of bread, and then put the other two pieces of bread on top. Put the pan on medium heat and melt a little butter in it. It will take about 34 minutes per side for the sandwiches to get golden brown and crispy on both sides and the cheese to melt. Take it out of the pan and let it cool down a bit before serving.

Prep Time: 10 minutes

Cook Time: 8 minutes

This broccoli sprout salad is full of flavor and nutrition and is suitable for a Paleo diet. Broccoli sprouts are well-known for their incredible nutritional value and antioxidant content. A wonderful way to include these nutrient-dense sprouts in your diet is with this cool salad. It's simple to make and works well as a light meal or side dish.

Ingredients: 2 cups broccoli sprouts. 1/4 cup sliced almonds. 1/4 cup diced red onion. 1/4 cup cherry tomatoes, halved. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: The broccoli sprouts, cherry tomatoes, diced red onion, and sliced almonds should all be combined in a big bowl. To make the dressing, combine the olive oil, balsamic vinegar, minced garlic, salt, and pepper in a separate small bowl. Pour the dressing over the salad and gently toss to ensure that all of the ingredients are evenly coated. To allow the flavors to combine, let the salad sit for five to ten minutes. Your Paleo broccoli sprout salad is ready to eat!

Prep Time: 10 minutes

Cook Time: 0 minutes

These cheese shell tacos are a low-carb alternative to traditional taco shells. The cheese shells are crispy and add a burst of flavor to your favorite taco fillings. Perfect for those who love cheese and want a unique twist on taco night!

Ingredients: 4 cheese slices cheddar or mozzarella. 1/2 pound ground beef or ground turkey. 1/2 cup diced tomatoes. 1/4 cup diced onions. 1/4 cup diced bell peppers. 1/4 cup shredded lettuce. 1/4 cup sour cream. 1/4 cup salsa. 1/4 cup shredded cheese for filling. 1 tablespoon taco seasoning. Salt and pepper to taste. Cooking spray or oil for greasing.

Instructions: Heat a non-stick skillet over medium-high heat and add the ground beef or turkey. Cook until browned, breaking it apart with a spatula as it cooks. Drain excess fat if necessary. Add the taco seasoning, diced tomatoes, onions, and bell peppers to the cooked meat. Season with salt and pepper to taste. Cook for another 3-4 minutes until the vegetables are tender and everything is well combined. While the meat mixture is cooking, preheat another non-stick skillet over medium heat and lightly grease it with cooking spray or oil. Place a cheese slice in the hot skillet and cook for 2-3 minutes or until it starts to bubble and turn golden brown around the edges. Carefully lift the cheese shell with a spatula and drape it over a wooden spoon or a taco mold to create a taco shell shape. Hold for a few seconds until it cools and hardens into a shell shape. Repeat this step for the remaining cheese slices. Once the cheese shells are ready, fill each with the cooked meat mixture, shredded lettuce, sour cream, salsa, and additional shredded cheese. Serve immediately, and enjoy your delicious cheese shell tacos!

Prep Time: 15 minutes

Cook Time: 20 minutes

A Mediterranean-inspired twist on the classic 7 layer dip, featuring layers of hummus, Greek yogurt, fresh vegetables, and tangy feta cheese. Perfect for parties, gatherings, or as a delicious snack!

Ingredients: 1 cup hummus. 1 cup Greek yogurt. 1 cup diced cucumber. 1 cup diced tomatoes. 1/2 cup crumbled feta cheese. 1/4 cup chopped kalamata olives. 1/4 cup chopped red onion. 2 tablespoons chopped fresh dill. 1 tablespoon lemon juice. 1 tablespoon olive oil. Salt and pepper to taste. Pita chips or vegetables for serving.

Instructions: In a small bowl, mix together hummus and Greek yogurt. Spread the hummus-yogurt mixture evenly onto the bottom of a serving dish. Layer diced cucumber over the hummus-yogurt mixture. Layer diced tomatoes over the cucumber. Sprinkle crumbled feta cheese over the tomatoes. Top with chopped kalamata olives and red onion. Drizzle lemon juice and olive oil over the dip. Season with salt and pepper to taste. Garnish with chopped fresh dill. Serve with pita chips or vegetables for dipping.

Prep Time: 15 minutes

Cook Time: 0 minutes

Garlic Concertina Potatoes, also known as Hasselback Potatoes, are a delightful side dish that pairs well with any meal. The thin slices and garlic infusion make these potatoes crispy on the outside and tender on the inside, with a burst of garlicky flavor in every bite.

Ingredients: 4 medium-sized potatoes. 4 cloves of garlic, thinly sliced. 3 tablespoons olive oil. Salt to taste. Freshly ground black pepper to taste. 2 tablespoons grated Parmesan cheese. 1 tablespoon chopped fresh parsley.

Instructions: Preheat the oven to 200C 400F. Scrub the potatoes thoroughly and pat them dry. Slice each potato thinly, leaving about 1/4 inch intact at the bottom to hold the slices together. Insert slices of garlic between the potato slices. Place the potatoes on a baking sheet lined with parchment paper. Drizzle olive oil over the potatoes and season generously with salt and pepper. Bake in the preheated oven for 45-50 minutes, or until the potatoes are crispy and golden brown on the edges. Sprinkle Parmesan cheese over the potatoes during the last 10 minutes of baking. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 45 minutes

This Pepper Jack Kale Grilled Cheese is a delicious twist on the classic grilled cheese sandwich. The spicy kick from the Pepper Jack cheese and the healthy addition of kale make it a satisfying and flavorful meal.

Ingredients: 2 slices of whole-grain bread. 2 slices of Pepper Jack cheese. 1 cup of kale leaves, washed and chopped. 1 tablespoon of butter. 1/2 teaspoon of olive oil. Salt and pepper to taste.

Instructions: Place the pan on medium heat. The chopped kale should wilt after about two to three minutes of cooking in the olive oil. Add pepper and salt. Take it off the heat. Each piece of bread should have one side brushed with butter. In the pan, put one slice of bread with the buttered side down. On top of the bread in the pan, put one slice of Pepper Jack cheese. Spread the kale that has been sauted out evenly on top of the cheese. On top of the kale, put the second slice of Pepper Jack cheese. Put the second slice of bread on top, buttered side up. That's it! You're done cooking when the bottom piece of bread turns golden brown and the cheese starts to melt. The other side of the sandwich should be cooked for another two to three minutes, or until it is golden brown and the cheese is melted. Once it's cool enough, take it out of the pan and cut it in half. Enjoy your Pepper Jack Kale Grilled Cheese while it's still hot!

Prep Time: 10 minutes

Cook Time: 10 minutes

These Bear Paw Cookies are a delightful treat that will take you back to your childhood. They are irresistible due to the combination of buttery cookie dough, chocolate chips, and crunchy nuts.

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

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips and chopped nuts. Using a cookie scoop or your hands, drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie. Gently press down on each cookie to flatten slightly, resembling bear paws. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Bear Paw Cookies with a glass of milk or your favorite hot beverage!

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy homemade peanut butter ice cream, which is smooth and nutty. This rich and decadent treat is just what you need to satisfy your sweet tooth.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup creamy peanut butter. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Over medium-low heat, mix heavy cream, whole milk, and granulated sugar in a medium-sized saucepan. Stir the mixture every so often to break up the sugar as you heat it until it starts to steam. Put the peanut butter, vanilla extract, and salt in a different bowl and mix them together using a whisk until the mixture is smooth. When the cream mixture starts to steam, take it off the heat and slowly whisk in the peanut butter mixture until it's all mixed in. After the mixture has cooled to room temperature, put it in the fridge to chill for at least 4 hours, or until it is completely cold. Once the mixture is cold, put it in an ice cream maker and churn it for the amount of time the manufacturer says, which is usually between 20 and 25 minutes. Cover the churned ice cream and put it in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Enjoy peanut butter ice cream with scoops.

Prep Time: 15 minutes

Cook Time: 25 minutes

These simple brownies are great for any event. They're very rich, fudgy, and soooo tasty!

Ingredients: 1 cup sugar. 1/2 cup unsalted butter, melted. 2 eggs. 1 teaspoon vanilla extract. 1/3 cup unsweetened cocoa powder. 1/2 cup all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon baking powder.

Instructions: Preheat oven to 350F 175C. Grease and flour an 8-inch square pan. In a large mixing bowl, blend melted butter and sugar until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Combine cocoa powder, flour, salt, and baking powder; gradually add to the egg mixture and mix until just combined. Spread batter evenly into the prepared pan. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Curried Baked Zucchini Chips are a flavorful and nutritious paleo snack or side dish. They are seasoned with a blend of spices and baked to crispy perfection, making them a tasty alternative to traditional chips.

Ingredients: 2 large zucchini, thinly sliced. 2 tablespoons olive oil. 1 teaspoon curry powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. 1/4 teaspoon sea salt. 1/4 teaspoon black pepper.

Instructions: Preheat your oven to 425F 220C and line a baking sheet with parchment paper. In a large bowl, combine the olive oil, curry powder, garlic powder, onion powder, paprika, sea salt, and black pepper. Mix well to create a seasoned oil mixture. Add the thinly sliced zucchini to the bowl with the seasoned oil mixture. Toss the zucchini slices until they are evenly coated with the spices and oil. Place the coated zucchini slices on the prepared baking sheet in a single layer, making sure they don't overlap. Bake in the preheated oven for about 20-25 minutes, or until the zucchini chips are golden brown and crispy. You may want to flip them halfway through the baking time for even crispiness. Remove the zucchini chips from the oven and let them cool slightly before serving. Enjoy your homemade Curried Baked Zucchini Chips as a delicious and healthy paleo snack or side dish!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the refreshing combination of fresh bay leaf and aromatic vanilla bean in this creamy and luxurious ice cream. Perfect for a delightful treat on a warm day or any occasion.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 fresh bay leaves. 1 vanilla bean, split and seeds scraped. Pinch of salt. 4 large egg yolks.

Instructions: Heavy cream, milk, sugar, bay leaves, vanilla bean seeds, and salt should all be mixed together in a saucepan. Over medium heat, stir the mixture every now and then until it comes to a simmer. Whisk the egg yolks in a different bowl until they are smooth. Slowly pour the hot cream mixture into the egg yolks while whisking the eggs all the time to temper them. Put the mixture back in the saucepan. Cook it over low heat while stirring it all the time until it gets thick enough to coat the back of a spoon. Pour the mixture into a clean bowl through a fine-mesh sieve. Remove the bay leaves and any solids and throw them away. Put the bowl lid on top of the mixture and put it in the fridge for at least 4 hours or overnight. After the mixture has been chilled, use an ice cream maker according to the directions that came with it. Put the ice cream in a container and freeze it for at least 4 hours, or overnight, until it is firm.

Prep Time: 20 minutes

Cook Time: 15 minutes

A hearty and flavorful pumpkin and black bean chili that combines the earthiness of black beans with the sweetness of pumpkin. Perfect for a cozy dinner on a chilly evening.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 2 cups pumpkin puree. 1 can 14 oz diced tomatoes. 1 cup vegetable broth. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 jalapeo, seeded and minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish. Sour cream for serving. Shredded cheddar cheese for topping.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, red bell pepper, and jalapeo. Saut until vegetables are softened. Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 2 minutes until fragrant. Add black beans, pumpkin puree, diced tomatoes, and vegetable broth. Bring to a simmer. Reduce heat to low and let the chili simmer for 20-25 minutes, stirring occasionally. Adjust seasoning if needed and serve hot. Garnish with fresh cilantro and top with shredded cheddar cheese. Add a dollop of sour cream if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy a delicious and comforting Paleo-friendly meal with Skillet Pork Chops with Apples and Onions. The combination of tender pork chops, caramelized onions, and sweet apples creates a savory-sweet flavor profile that's perfect for a cozy dinner.

Ingredients: 4 bone-in pork chops. 2 apples, cored and sliced. 2 onions, thinly sliced. 2 tablespoons ghee or coconut oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 teaspoon dried thyme. 1/2 cup chicken broth. 1 tablespoon apple cider vinegar. Fresh parsley for garnish.

Instructions: Add dried thyme, black pepper, and salt to pork chops for seasoning. Add coconut oil or ghee to a large skillet that has been heated to medium-high heat. Pork chops should be seared for 34 minutes on each side, or until browned and fully cooked. Take out of the skillet and place aside. Add the sliced onions to the same skillet and cook for about 3 minutes, or until they begin to soften and turn translucent. After adding the apple slices, cook for a further three to four minutes, or until the apples start to soften. After adding the apple cider vinegar and chicken broth, stir everything together. Once the flavors have melded and the pork is thoroughly cooked, return the pork chops to the skillet and simmer them in the apple-onion mixture for a further five to seven minutes. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

These easy keto cream cheese cookies are made with almond flour and are perfect for anyone following a low-carb or keto diet. They are soft, chewy, and full of flavor.

Ingredients: 1 cup almond flour. 4 oz cream cheese, softened. 1/4 cup unsalted butter, softened. 1/3 cup erythritol or low-carb sweetener. 1 tsp vanilla extract. 1/4 tsp salt.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine softened cream cheese, butter, erythritol, vanilla extract, and salt until smooth. Gradually add almond flour and mix until well combined. Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart. Use a fork to gently flatten each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious keto cream cheese cookies!

Prep Time: 15 minutes

Cook Time: 12 minutes

The savory goodness of bacon-wrapped chicken breasts is combined with the creaminess of jalapeo poppers in this low-carb recipe for Bacon Wrapped Jalapeno Popper Chicken. It's ideal for anyone searching for a tasty ketogenic dinner!

Ingredients: 4 boneless, skinless chicken breasts. 8 jalapeno peppers, halved and seeded. 8 slices of bacon. 4 oz cream cheese, softened. 1/2 cup shredded cheddar cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste. Toothpicks.

Instructions: Set the oven temperature to 375F 190C. Put the softened cream cheese, shredded cheddar cheese, paprika, onion powder, garlic powder, and salt and pepper in a mixing bowl. Blend until thoroughly blended. Spoon the cream cheese mixture into each half of a jalapeo. Arrange a chicken breast filled with jalapeos on a sanitized surface. Each chicken breast should have two bacon slices wrapped around it. Use toothpicks to fasten the bacon and jalapeo together. Do this with each of the four chicken breasts. In a skillet set over medium-high heat, sear each chicken breast wrapped in bacon for two to three minutes on each side, or until the bacon is crispy. After the chicken has seared and reached an internal temperature of 165F 74C, place the baked chicken breasts in a baking dish and bake in the preheated oven for 20 to 25 minutes. Before serving, take the toothpicks out. Savor the flavor of your low-carb jalapeo popper chicken wrapped in bacon!

Prep Time: 15 minutes

Cook Time: 25 minutes