Barbecue Onion And Goat Cheese Flatbread

Per Serving Cal 565, Fat 38.7, Carbs 17.3, Net Carbs 13.3, Fiber 4g, Protein 35.7 Serves 2, Prep Time: 20 minutes, Cook Time 10 to 15 min, Total Time 35 Minutes. 

Ingredients For Flatbread

  • 2 Tablespoons coconut Flour
  • 1/8 teaspoon baking powder
  • 4 egg whites
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 cup coconut milk

For the Toppings

  • 2 Tablespoons sugar-free barbecue sauce
  • 3/4 cup goat cheese crumbled
  • 1/2 cup sliced yellow onion
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon freshly ground black pepper

To make the flatbread

  1. In a medium bowl, whisk togather the coconut flour, baking powder, egg whites, onion powder, garlic powder, and coconut milk until there are no lumps
  2. Heat a large skillet over medium-high heat. Pour the coconut batter into the skillet and rotate the pan so the batter coats the entire pan. Cook for 2 minutes, or until the edges brown. Flip. Cook for 1 to 2 minutes more.
  3. Remove the Flatbread from pan.

To assemble the pizza

  1. Preheat the oven to 425F
  2. Top the cooked flatbread evenly with the barbecue sauce, goat chesse, onion, garlic, and pepper.
  3. Place the flatbread on a baking sheet. Put in the preheated oven. Bake for 5 to 7 minutes, or until the cheese melts.
  4. Remove it from the oven. Cool the Flatbread for 2 mintues before slicing.
  5. Enjoy!


Total Time: 10m Servings: 4 servings 


·       3 eggs

·       4 oz. cream cheese

·       1 pinch salt

·       ½ tablespoon ground psyllium husk powder

·       ½ teaspoon baking powder


·       8 tablespoons mayonnaises

·       5 oz. bacon

·       2 oz. lettuce

·       1 tomato, thinly sliced

·       fresh basil

INSTRUCTIONS: Oopsie bread

  1. Preheat oven to 300° F (150° C).
  2. Separate the eggs; put the egg whites in one bowl and the yolks in another.
  3. Whip egg whites together with salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
  4. Mix the egg yolks and the cream cheese well. To make the oopsie more bread-like, add in the optional psyllium seed husk and baking powder.
  5. Gently fold the egg whites into the egg yolk mixture— try to keep the air in the egg whites.
  6. Put 8 oopsies on a paper-lined baking tray.
  7. Bake in the middle of the oven at 300° F (150° C) for about 25 minutes – until they turn golden.

Building the BLT

  1. First, fry the bacon.
  2. Place the oopsie bread pieces top-side down.
  3. Spread 1–2 tablespoon of homemade mayonnaise on each.
  4. Place lettuce, tomato, some finely chopped fresh basil and fried bacon in layers between the bread halves.

Serve immediately.

From Diet Doctor



Screen Shot 2017-08-22 at 2.50.48 PM.png

Total Time: 45 minutes Servings: 4 Calories: 225 


  • 1 large head cauliflower (cut into bite size pieces)
  • 1-2 tbsp extra virgin olive oil (depending on the size of your head of cauliflower)
  • 1/3 - 1/2 cup Panko breadcrumbs
  • 1/2 cup Tabasco Buffalo Style Hot Sauce (Frank's also makes a Buffalo hot sauce)

 Cheater Vegan Ranch Dip

  • 1/2 cup vegan sour cream
  • 2 tbsp lemon juice
  • 1/2 cup soy milk (*see note)
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tbsp dried parsley


1.     Preheat oven to 450 degrees F.

2.     In a large bowl, drizzle the olive oil over the cauliflower and toss to coat well.

3.     Pour the breadcrumbs over and toss again to coat.

4.     Pour cauliflower onto a parchment lined baking sheet and spread out into one layer.

5.     Roast for 20 minutes or until cauliflower starts to get tender.

6.     Take out of the oven and pour back into the large bowl.

7.     Pour hot sauce over cauliflower and toss to coat. (Feel free to add a bit more breadcrumbs at this point as well)

8.     Place back on baking sheet and roast for another 10-15 minutes or so until cauliflower starts to get crispy on the edges.

9.     Meanwhile, make the Cheater Vegan Ranch Dip. Combine all ingredients in a high-speed blender and blend until combined.

10.  Take cauliflower out of the oven. Serve with Cheater Vegan Ranch Dip.

Recipe Notes

*Some brands of vegan sour cream are thinner than others. If yours seems very loose, start with only 2 tbsp of soy milk and then add more, 1 tbsp at a time, until you reach the desired consistency for dipping

by Jenn S. /


Total Time: 40 minutes Servings: 8  Calories 134 kcal (4) Carbohydrate 7g Sugars 1gProtein 10.8g


·      4 cups steamed cauliflower

·      1 cup grated parmesan

·      1/3 cup coconut flour

·      1 cup shredded mozzarella

·      2 eggs

·      1 tsp garlic powder

·      1/2 tsp garlic salt


1.     Preheat oven to 425 degrees F.

2.     Place steamed cauliflower in a food processor pulse until it resembles crumbs.

3.     Pour it into a bowl and stir in the remaining ingredients until combined.

4.     Line a baking sheet with parchment paper.

5.     Using a cookie scoop or about a tablespoon of the mixture, form cylinder shapes.

6.     I was able to make 32 tots.

7.     Bake for 15 minutes then flip them over for cook another 5 minutes.

8.     Cool slightly then enjoy!

By Brenda Bennett /

Broccoli Quiche

Total Time: 30 minutes Servings: 4-6 servings

Calories: 282Carbohydrate 13gFiber 5gProtein 10g



·     4 cups of broccoli florets

·     6 eggs

·     1 ½ cups coconut milk

·     1 tablespoon of melted butter

·     ¼ teaspoon nutmeg

·     ¼ teaspoon pepper

·     ¼ teaspoon salt

·     ¼ or ½ cup grated cheese (optional)

* OPTIONAL: (add other ingredients such as cooked sausage, ham or bacon and other veggies)



1.     Preheat oven 425F

2.     Butter a 10in round 13x9 inch square baking dish

3.     Cook broccoli in the microwave or in boiling water for 4min.

4.     Whisk together eggs, coconut milk, butter, nutmeg, salt and pepper.

5.     Stir broccoli (and cheese, or any other ingredients)

6.     Pour into baking dish with broccoli and bake for 20 min until set in the middle.


From Primal Blueprint by Jennifer Meier /Photo: Larissa


Total Time: 20 minutes Servings: 6Calories: 199kcal Carbohydrates: 5g (dietary Fiber 2g)


·         1 pound cauliflower florets

·         4 ounces sour cream

·         1 cup grated cheddar cheese

·         2 slices cooked bacon crumbled

·         2 tablespoons snipped chives

·         3 tablespoons butter

·         1/4 teaspoon garlic powder

·         salt and pepper to taste



1.     Cut the cauliflower into florets and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with cling film. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two. (Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.)

2.     Add the cauliflower to a food processor and process until fluffy. Add the butter, garlic powder, and sour cream and process until it resembles the consistency of mashe potatoes. Remove the mashed cauliflower to a bowl and add most of the chives, saving some to add to the top later. Add half of the cheddar cheese and mix by hand. Season with salt and pepper.

3.     Top the loaded cauliflower with the remaining cheese, remaining chives and bacon. Put back into the microwave to melt the cheese or place the cauliflower under the broiler for a few minutes.

4.     I visually divide the cauliflower into sixths. Serving size is approximately 1/3-1/2 cup.



Total Time: 60 minutes Servings: 20 - 1 roll 90 calories 13g of Carbohydrate3 g of protein


·     18 to 20 spring roll wrappers (about 8-inch in diameter each)

·     1 head Boston or Bibb lettuce, leaves separated and largest leaves cut in half

·     1 leaf Napa cabbage, chopped thinly

·     1/2 cup cooked shrimp, shells and tails removed, diced

·     1/4 lb cooked skinless, boneless chicken breast, diced fine

 ·   1 egg white

·      1/4 cup freshly squeezed lime juice (about 1 lime)

·      1/8 cup creamy natural peanut butter, unsalted

·      2 tbsp fresh cilantro, minced finely

·      2 tbsp water

·      1 tbsp apple cider vinegar

·      2 cloves garlic, minced finely

·      2 tsp tomato paste

·      2 tsp low-sodium tamari soy sauce

·      2 tsp raw honey

·      1 tsp fresh ginger, grated

·      2 drops chile sesame oil (available at Asian or specialty food stores)

·     1/2 cup broccoli, finely chopped or shredded

·     1/2 cup carrots, shredded

·     1/2 cup bean sprouts

·     4 green onions, chopped

·     1 avocado, sliced


1.     Wet spring roll wrapper with warm water.

(TIP: It is easy to do this with running water from the sink.)

2.     Place wrapper on a hard surface. Place lettuce leaf on far left edge of wrapper.

3.     Place 2 tsp cabbage (about 3 slices), 1 tsp shrimp, 1 tsp chicken, 1 tsp broccoli, 1 tsp carrots, 1 tsp bean sprouts and 1/4 tsp green onions into lettuce leaf. Top with 1 slice avocado.

4.     Roll wrapper from left to right, folding in the top and the bottom sides of wrapper toward the middle. Just before the wrapper is completely wrapped, brush a little egg white on the end so that the wrapper neatly closes.

5.     Complete Steps 1 to 4 for each wrapper. Serve with Light & Tangy Peanut Satay Sauce.



1.     Whisk all emaining ingredients together in a medium bowl

By Jeanette Hurt, photo by Yvonne Duivenvoorden /

Crispy Chicken Carnitas


For carnitas meat:

  • 4-5 pounds boneless skinless chicken breasts*
  • 2 cups chicken stock, broth or chicken bone broth (I used Kettle & Fire Chicken Bone Broth)
  • 3/4 cup fresh orange juice from about 2 oranges
  • 1 small red onion, diced
  • 4 cloves garlic, peeled and minced
  • 1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
  • 2 teaspoons Cumin
  • 1 teaspoon Chili powder
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons salt
  • 2-4 fresh limes

For Chipotle copycat carnitas bowls:

  • 1 head romaine lettuce, cut into about 1-inch wide strips, washed, and dried
  • Chipotle Guacamole
  • Salsa
  • Fresh cilantro and diced red onion for garnish


  1. Add the chicken, broth, orange juice, onion, garlic and seasonings to the bowl of a large slow cooker. Gently toss to combine.

  2. Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is completely tender and shreds easily with a fork.

  3. Once the chicken is cooked, preheat your broiler to high heat and grease one large baking sheet with cooking spray. Use a fork to shred the chicken into bite-sized pieces. Then use a slotted spoon to transfer it to the prepared baking sheet, spreading the chicken in an even layer and leaving the juices behind in the slow cooker. (Don’t discard the juices, you will use them later!)

  4. Place baking sheet under the broiler, 2 racks down from the very top, and broil for about 5-6 minutes, or until the edges of the chicken begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/2 cup of the juices from the slow cooker evenly over the chicken, and then give it a good toss with some tongs so that the chicken is evenly coated with the juices. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/2 cup of broth over the crispy chicken. Broil for an additional 5 minutes. Then remove the sheet from the oven, and toss chicken with the remaining juices. Then drizzle with fresh lime juice from the limes.

  5. Create a Chipotle copycat carnita bowl or serve in tacos, burritos, or salads. This chicken can also be refrigerated in a sealed container for up to 3 days or frozen in a sealed container for up to 3 months.

    By Kim