Chicken & chickpea salad 400 g chicken filets
+ butter oil to fry 3 tbsp tahini 3 Tbsp olive oil Juice from 1 lemon Salt and fresh pepper 1/2 tsk ground cumin 2 sweet red apples, grated 3/4 cup edamame beans or sweet peas (2 dl) 50 g fresh spinach
Not exact matches
4 tablespoons Coconut
Oil 4 tablespoons Almond
Butter 1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water
+ 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)
Miso
+ butter might be one of the best culinary combinations in existence, so I highly highly recommend going that route over the olive
oil.
for the cake 4 tbsp (1/2 stick) unsalted
butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed
oil 2 tsp clear vanilla extract 2 cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4 cup
+ 2 tbsp white sprinkles, separated
1 - 2T Rapeseed
oil 1 Onion, finely chopped 2 Cloves garlic, minced 1 t Ground cumin 1t Ground coriander 1T Peanut
butter 1 - 2t Sriracha hot sauce salt
+ pepper 425g / 14oz Can Borlotti beans, rinsed
+ drained 1C Almond meal (whole almonds finely ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts
+ walnuts) 1/2 -3 / 4C Wholemeal breadcrumbs
I had hated coffee all my 50
+ years then I tried coffee with coconut
oil grassfed unsalted
butter and honey I whipped it in my mutri bullet and it is surprisingly good.
Also, have you tried working with coconut
butter instead of using coconut flour
+ coconut
oil?
1
+ 1/4 cup dates, pitted and roughly chopped 1/4 cup almond
butter 2 tablespoon maple syrup 1 teaspoon vanilla 1 tablespoon coconut
oil 1/4 teaspoon sea salt 2 - 3 tablespoon unsweetened almond milk
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive
oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted
butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano,
+ a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
- * lukewarm water shouldn't feel hot or cold, just roughly body temperature - to make vegan: use 1/3 cup
+ 1 tbsp olive
oil or melted vegan margarine in place of the
butter in the filling.
C = Red pepper, celery, black beans, apples,
+ potato chips in olive
oil; F = Avocado and peanut
butter; P = Wild - caught sardines in olive
oil
Cake Over Steak • Quick Pumpkin and Kale Risotto
+ Arancini Twigg Studios • Sausage Stuffing Baked in a Pumpkin Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food
+ Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup
+ Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits
+ Pumpkin Home Fries
+ a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin
Butter Pop Tarts Tending the Table • Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin
Butter and Brown Sugar Walnut Crumble Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin
+ Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin
+ Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown
Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown
Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes
+ Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig
+ Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin
Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive
Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive
Oil Bundt Cake Betty Liu • Pumpkin
+ Pear
Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt
+ Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple
Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
6 tablespoons unsalted
butter, melted and cooled
+ 1 tablespoon for brushing the dough and greasing the pan (* you can also use a neutral vegetable
oil spray to coat the pan, but don't use olive
oil)
The fat comes from almond
butter + coconut
oil and coconut flour.
4 cups old fashioned oats 1/2 cup slivered almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw coconut flakes 1/2 teaspoon
+ 1/4 teaspoon salt 1/4 cup coconut
oil 3 tablespoons
butter 1/4 cup honey 1/4 cup light brown sugar 1/2 teaspoon vanilla extract 2/3 cup dried cherries, chopped 1/2 cup white chocolate chunks or chips
1/2 cup
butter melted
+ extra
butter unmelted for greasing (preferably grass - fed or you could sub with coconut
oil but it's way better with
butter)
Instead of almond flour, added 1/2 cup allmond meal and used 1/4
butter + 1/4 cup coconut
oil.
Let's start baking... Cookie
Butter Glazed Pumpkin Cake Yields: about 4 1/2 cups of batter — 34
+ standard cupcake size Ingredients: 1 cup vegetable
oil 4 eggs, room temp.
2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4 cup
+ 2 Tbsp raw cane sugar 1/2 cup cold coconut
butter or coconut
oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse sugar for sprinkling
1 very ripe banana 1/2 cup of fresh blueberries
+ extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds
+ 4 tablespoons of water 1/2 cup of almond
butter (peanut
butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut
oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt
2 cups all purpose flour 3/4 cup granulated sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 12 ounces fresh or frozen (not thawed) blueberries 1 cup buttermilk 1 large egg
+ 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons neutral - flavored
oil (I used canola) 2 tablespoons unsalted
butter, melted 2 tablespoon coarse sugar (like turbinado), for sprinkling
I made a partly vegan version (I used honey
+ butter instead of coconut
oil, but replaced the egg by a flax egg).
3 tbsp
butter + 3 tbsp olive
oil + 1 finely chopped medium onion
+ 6 thinly sliced garlic cloves
+ pinch crushed red pepper flakes
+ 1 basil sprig
+ one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand
+ 3 tsp red wine vinegar
+ 3 tbsp vodka
+ 1/2 c heavy cream
+ salt and pepper
+ cooked tortellini, for serving
2 tablespoons (24g) unrefined coconut
oil 1/4 cup (55g) Califia Farms unsweetened almondmilk 3/4 cup (170g) brown sugar 1 cup (220g) homemade smooth
+ creamy peanut
butter 2 teaspoons (12g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1 1/4 cups (175g) unbleached flour (see notes for a GF option)
Ingredients For the dough 3 cups bread flour 1 tablespoon sugar 2 teaspoons instant yeast 1-1/4 teaspoons salt 1/4 cup milk 2 tablespoons olive
oil 1 cup
+ 2 tablespoons lukewarm water For the glaze 2 - 4 cloves garlic, minced 2 tablespoons
butter Additional toppings Italian seasoning for sprinkling, optional Parmesan cheese for sprinkling, optional
INGREDIENTS for the miso
butter: 1/2 stick (4 tablespoons) of
butter, room temperature 2 tablespoons of white miso 2 tablespoons of minced wild garlic (or chives, or green onions) for the asparagus
+ favas: about 2 dozen asparagus spears, trimmed 10 fava bean pods, beans removed and peeled, and then roughly chopped olive
oil black pepper METHOD Make the miso
butter:
7/8 cup
oil + 1/2 tsp sea salt (strange, I know but it is our «
butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn't very sweet)
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive
oil 1 tablespoon
+ 1 teaspoon smooth peanut
butter or almond
butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed
oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
1 1/2 cups Diced Cauliflower 4 large Eggs 1/4 cup Almond Milk 1/4 cup melted Coconut
Oil or
Butter 1/3 cup chopped, Roasted Pecans 2/3 cup Xylitol OR 1/3 cup Xylitol
+ 1/4 cup Honey or Agave 1 teaspoon Vanilla Extract 2 teaspoons Cinnamon 1/4 teaspoon Nutmeg and Allspice 1 1/2 cup Oats 2.5 Tablespoons Coconut Flour
1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2 tablespoon of coconut
oil — melted 3 tablespoons of runny almond
butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds
+ 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
For the chocolate buttermilk cake 2 cups plain flour 2 cups white sugar 1 tsp salt 150g unsalted
butter (5.4 oz) 1/4 cup
+ 1 tbsp vegetable
oil 1/4 cup cocoa 1 cup water 2 eggs, lightly beaten 1 tsp vanilla essence 2 tsp baking soda 1/2 cup buttermilk
I tweaked a bit to make Vegan Choc Chip Peanut
Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy co
Butter Flaxseed Maca cookies: 1/4 sunflower
oil & 1/4 coconut
oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk
+ a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut
butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy co
butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
My favourite tea is chai and having it with coconut
oil and my fermented cod liver
oil + butter capsules (need to take with fats) is just the ticket — try it, you'll be convinced!
+ salt and pepper
+ bibb or
butter lettuce for two
+ one watermelon radish, washed and shaved (I used my sprializer)
+ 2 tablespoons toasted walnuts (dry cook walnuts in a frying pan)
+ 1/4 cup of crumbled goat cheese
+ 1 tablespoons of olive
oil, divided
+ juice of a quarter of an orange or lemon
I made a recipe a while ago for peanut
butter + coconut
oil frozen chocolate cups (which reminds me of the giant backlog of recipe pictures I have hanging around my iPhoto library eek) and this is the perfect fall version of that!
(fluff with a whisk before measuring) 1/4 cup olive
oil or
butter 3 eggs, preferably room temp 1/4 cup very warm water
+ 1/2 cup warm water, divided 1 tbsp maple syrup or honey 1 packet of active dry yeast (I recommend Red Star brand) 1 tsp salt
1) 2 cups of almond meal 2) 1/3 cup
+ 1 tablespoon of ground flaxseeds 3) 1 teaspoon of whole flaxseeds
+ more for garnish 4) 1/2 teaspoon of salt 5) 2 teaspoons of baking powder 6) 1/2 cup of tapioca flour (or arrowroot powder) 7) 6 tablespoons of
butter (or coconut
oil) 8) 4 eggs, whisked very well 9) 1 teaspoon of apple cider vinegar 10) 1/2 cup of unsweetened plain Greek yogurt (or coconut cream)
1/4 cup of almond
butter (
+ 1 teaspoon of coconut
oil — omit the coconut
oil if you decide to substitute with peanut
butter).
Ingredients 2 cups oats (I used old fashioned) 1/2 cup brown sugar 1 teaspoon baking powder 1 heaping teaspoon cinnamon 3/4 cup dried cranberries 1 1/2 cups milk (I used almond) 1 egg, lightly beaten 1 teaspoon vanilla extract 2 tablespoons
butter or coconut
oil, melted
+ cooled 5 canned peach halves, diced
sunflower seed
butter (Swanson brand) coconut
oil (Dr. Bronner's, virgin, unrefined) honey (Really Raw — of course, not vegan)
+ 1/2 cup mini-chocolate chips (Enjoy Life, certified gluten free)
* Peanut
Butter Sauce Recipe: 1/4 cup (45g) Salted natural peanut butter + 1 Tbsp sweetener + 1/2 Tbsp melted coconu
Butter Sauce Recipe: 1/4 cup (45g) Salted natural peanut
butter + 1 Tbsp sweetener + 1/2 Tbsp melted coconu
butter + 1 Tbsp sweetener
+ 1/2 Tbsp melted coconut
oil.
Applesauce is used in place of
butter or
oil and my hearty oat
+ pecan flour blend is used in place of white flour.
If you prefer a less fudgy (yet still moist and tender) brownie, substitute 10 tablespoons melted
butter + 3 large eggs for the
butter or
oil, water, and eggs called for.
I like it best with
butter, milk and eggs but I have at times substituted: 2 cups almond milk with a tbsp of vinegar for the buttermilk Flax Meal with water for the eggs 1/2 C Coconut
Oil + 1/2 C Vegetable Shortening for the
butter.
Peanut
butter + Jelly (golden raisins)
+ buckwheat = a PB&J Buckwheat Granola, that's delicious,
oil - free, and gluten - free.
I bet it works with 2 - 3 tbs of coconut
butter instead of the coconut flour
+ oil too.
1 teaspoon vegetable
oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted
butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg
+ 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
I made these vegan using coconut
oil instead of
butter and 1 «flax egg»
+ a drop vanilla paste for flavour..
Coffee or Tea — Black or Bulletproof (1 Tbsp MCT
oil or coconut
oil + 1 Tbsp unsalted
butter)(sugar free sweetener if desired) 2 — 3 eggs fried or scrambled with 2 Tbsp
butter
I use sunflower seed
butter + a little
oil + stevia to replace sugar in a recipe).