Bone Broth

approx 2-3 lbs bones
Some use just beef bones (esp marrow bones), some insist on using the bones of different animals, at least 2 (beef, lamb, poultry)
place in large stock pot, fill with cold water plus:
2 T apple cider vinegar
Let sit for 20 minutes in cold water before heating.
any vegetables desired - celery, radishes, broccoli, etc. If you are making this soup "keto" best not to use root vegetable which are starchy and carby
Vegetables won't be edible after cooking so long, so I use this soup to get rid of stuff that's almost ready to trash anyway
fresh ginger slices
dill, fresh or dried
sea salt
spices to taste

bring to boil. simmer 8-48 hours.  (Again, this is a machloket. 8 hours is fine.)
add water as needed.
Strain soup through strainer or colander.

Almond Flour Bread with Psyllium

Paleo Almond Flour Bread

2 cup Blanched almond flour
1/4 cup Psyllium husk powder
1 tbsp Gluten-free baking powder
1/2 tsp Sea salt
4 large Egg (beaten)
1/4 cup Coconut oil (measured solid, then melted)
1/2 cup Warm water

Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9x5 in (23x13 cm) loaf pan with parchment paper.

In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
Stir in the eggs and melted coconut oil, then finally the warm water. Try to mix it well to create air bubbles.

Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, forming a rounded top.
Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it's completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.

Meatballs

1.5lbs ground beef (80/20)
2 Tbl fresh parsley, chopped
1/2 cup almond flour
2 eggs
1 tsp kosher salt (I used Himalayan salt)
1/4 tsp ground black pepper - opt.
1/4 tsp garlic powder - opt.
1 tsp dried onion flakes - opt.
1/4 tsp dried oregano - opt.
1/2 cup warm water
some oil - (maybe 1 Tb?) - olive or coconut
makes 15 2" meatballs

bake at 350 deg for 20 minutes of fry in large skillet over medium heat until cooked thru. 

Spinach Quiche

20 oz spinach, drain if it was frozen
minced garlic
8 oz shredded cheese
2T salted butter
4-5 eggs
optional - top with pumpkin (or other) seeds
pour into greased round tin

preheat oven
bake at 350 deg for 50-60 min


375 about 1 hour

Peanut Butter Cookies

INGREDIENTS
4 Egg Yolks
Just less than 2/3 Cup (160g) Natural No Sugar Added Peanut Butter
Heaping 1/2 Cup (80g) Confectioners Swerve  **I used Truvia
1/2 Cup (56g) Blanched Almond Flour
Heaping Teaspoon PURE Vanilla Extract

INSTRUCTIONS
Pre-heat oven to 350 Degrees
Separate 4 egg yolks from the whites
Add the yolks to a medium sized bowl
Now, add the rest of the ingredients into the bowl
Mix everything with a spatula until a cookie dough forms in the bowl
Once it does, use a cookie scoop to form 14 tablespoon sized cookies, and add them to a baking sheet lined with parchment paper
Now take a fork and smush the tops of each cookie to form the classic cross-marked pattern peanut butter cookies have
Bake the cookies for 7 minutes
Let them cool completely in the tray itself

*NOTE: They’ll be VERY soft almost pancake-like when they come out. Don’t worry, when they cool down they’ll firm up!

Store in an air-tight container for several days

Parmesan Crisps

1 c parmesan shredded
1 tsp dried basil

on cookie sheet, with parchment paper:
make circles of parmesan, top w basil
bake 350 deg 5-7 minutes