Preheat oven at 375°F (190°C) 

Ingredients:

• 2 slices of cheese (preferably a mild, melting cheese like Monterey jack or provolone)

• 1 cup Bumble Bee shredded salmon

• 1 ripe avocado

• 1 teaspoon Watkins garlic flakes

• 1/2 teaspoon salt

• 1 tablespoon Simple Organic sesame seeds

Optional: Lemon wedge for serving

 

Instructions:

• Prepare the Cheese Base

• Place the two cheese slices on a baking sheet

• Toast for 3-4 minutes until the cheese is slightly melted and edges are golden

Prepare the Salmon

• If using freshly cooked salmon, shred it finely using two forks

• If using canned salmon, drain and flake the fish

Mash the Avocado

• Cut the avocado in half, remove the pit

• Scoop the flesh into a small bowl

• Mash with a fork until creamy but still slightly chunky

• Mix in the garlic flakes and salt

Assemble the Toast

• Spread the mashed avocado evenly over the melted cheese slices

• Top generously with the shredded salmon

• Sprinkle sesame seeds over the top

Serve

Serve immediately while the cheese is still warm
Optional: Squeeze a bit of fresh lemon juice over the top for extra brightness

 

Notes

This recipe works best with freshly cooked salmon, but canned salmon is a convenient alternative. For extra flavor, you can briefly broil the assembled toast for 1-2 minutes to warm the salmon. Choose a cheese that melts well and complements the rich flavors of salmon and avocado.​

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​Serves 1-2 people as a light meal or appetizer

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Preheat oven to 425°F (218°C)

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Ingredients:

 

For the Nuggets

• 1 pound boneless, skinless chicken breasts

• 1 cup Nature's Eats blanched almond flour

• 1/2 cup grated Parmesan cheese

• 1 teaspoon Simply Organic garlic powder

• 1 teaspoon Simply Organic onion powder

• 1 teaspoon Geo-Fresh Organic dried parsley

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 large eggs

• 1/4 cup Chosen Foods avocado oil (for frying)

For Dipping Sauce (Optional)

• 1/2 cup Primal Foods mayonnaise, made with avocado oil

• 2 tablespoons Newman's Own Dijon mustard

• 1 tablespoon chopped fresh chives

• Salt and pepper to taste​

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Instructions:

• Prepare the Chicken

• • Trim any excess fat from the chicken breasts

  • Cut chicken into bite-sized nugget pieces, approximately 1-2 inches in size

  • Pat the chicken pieces dry with paper towels to remove excess moisture

  • Create the Coating Station

  • In a shallow bowl, mix almond flour, Parmesan cheese, garlic powder, onion powder, dried parsley, salt, and pepper

  • In a separate bowl, whisk the eggs until well combined

  • Coat the Chicken

  • Dip each chicken piece first into the whisked eggs

  • Then roll in the almond flour mixture, ensuring complete and even coating

  • Place nuggets on a wire rack over a baking sheet

  • Bake for 15-20 minutes, flipping halfway through

• Prepare Dipping Sauce

  • Mix mayonnaise, mustard, and chopped chives

  • Season with salt and pepper to taste

  • Refrigerate until ready to serve​

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Tips for Ketogenic Nuggets:

• Use blanched almond flour for the smoothest coating

• Ensure chicken pieces are similar in size for even cooking

• Let coated nuggets rest for 5 min before cooking to help the coating adhere better

• For extra crispy nuggets, you can double-coat by repeating the egg and almond dip

 

Variations

• Swap Parmesan for nutritional yeast for a dairy-free option. Add different spices like smoked paprika or cayenne for variety. Use coconut flour instead of almond flour . (adjust quantity as coconut flour is more absorbent).

Serves 4 | Prep Time: 15 minutes | Cook Time: 15-20 minutes

Preheat oven to 400°F (200°C)

 

​Ingredients

• 10 oz fresh spinach (or 1 10-oz package frozen spinach, thawed and drained)

• 1 cup Galbani ricotta cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 2 large eggs

• 2 cloves garlic, minced

• 1 teaspoon Simply Organic dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 cup breadcrumbs (or almond flour for a low-carb option)

• Optional: Spice Classics Crushed red pepper flakes for added heat

 

Coating (Optional)

• 1 cup breadcrumbs or panko

• 2 eggs, beaten

• Cooking spray or olive oil

 

Instructions

• Prepare the Spinach

• If using fresh spinach:

  • Wash spinach thoroughly

  • Heat a large skillet over medium heat

  • Add spinach and cook until wilted (2-3 minutes)

  • Transfer to a colander and press out excess moisture

• If using frozen spinach:

  • Thaw completely

  • Squeeze out as much liquid as possible using a clean kitchen towel

• Mix the Filling

  • In a large mixing bowl, combine: Chopped spinach, Ricotta cheese, Mozzarella cheese, Parmesan cheese, Minced garlic, Eggs, Oregano, Salt and pepper

  • Mix thoroughly until all ingredients are well incorporated

• Form the Bites

  • Add breadcrumbs to the mixture and stir

  • Using clean hands or a small cookie scoop, form mixture into 1-inch balls

  • Place on a parchment-lined baking sheet

  • Coating Option (Optional)

• Set up a coating station:

  • One bowl with beaten eggs

  • One bowl with breadcrumbs

  • Roll each spinach bite in egg, then in breadcrumbs

  • Place back on the baking sheet

• Spray bites lightly with cooking spray

• Bake for 20-25 minutes until golden brown

• Rotate baking sheet halfway through for even browning

• Dipping Sauce Options

  • Primal Foods Garlic Aioli

  • Tzatziki

  • Herb Ranch Dressing

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Make-Ahead and Storage

• Prepare bites up to 24 hours in advance

• Store unbaked bites in refrigerator, covered

• Freeze uncooked bites for up to 1 month

• Baked bites can be stored in refrigerator for 3-4 days

• Reheat in oven or air fryer to maintain crispiness

 

Flavor Combination Variations

• Use different cheeses like feta or goat cheese

• Add chopped artichoke hearts for extra flavor

• Substitute spinach with kale or Swiss chard

• Make gluten-free by using almond flour instead of breadcrumbs

 

Tips

• Ensure spinach is very dry to prevent soggy bites

• Don't overwork the mixture when forming balls

• Let bites rest for 5 minutes after cooking for best texture

 

Serves: Approximately 24-30 bites | Prep Time: 15 minutes | Cook Time: 20-25 minutes

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Preheat oven to 400°F (200°C)

Ingredients

• 8 large eggs

• 1/4 cup milk or cream

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons olive oil

• 1 cup shredded cheese (cheddar, mozzarella, or your favorite)

• 2 tablespoons fresh herbs (chives, parsley, or basil)

• 1 clove garlic, minced

• 1/4 cup fresh herbs for garnish

 

Vegetable Options (Choose 2-3)

- 1 bell pepper, diced
- 1 small zucchini, sliced
- 1 cup spinach leaves
- 1/2 cup cherry tomatoes, halved
- 1/2 cup mushrooms, sliced
- 1/2 red onion, thinly sliced

 

Protein Options (Optional, Choose 1)
- 1/2 cup cooked bacon, crumbled
- 1/2 cup diced ham
- 1/2 cup cooked and crumbled sausage
- 1/2 cup shredded cooked chicken
- 1/2 cup smoked salmon, flaked

 

Instructions
1. **Prep Work**

• Chop all vegetables and proteins

• Crack eggs into a large mixing bowl

• Whisk eggs with milk, salt, and pepper until well combined

2. **Sauté Vegetables**

• Heat olive oil in a 10-inch oven-safe skillet over medium heat

• Sauté harder vegetables first (onions, bell peppers, mushrooms)

• Add garlic and cook for 30 seconds

• Add softer vegetables (zucchini, spinach) and cook until just wilted

• If using pre-cooked protein, add it now and distribute evenly

3. **Assemble Frittata**

• Spread vegetables evenly in the pan

• Sprinkle half the cheese over the vegetables

• Pour whisked eggs evenly over the vegetables

• Gently shake pan to distribute eggs

• Sprinkle remaining cheese on top

• Cook on stovetop for 2-3 minutes until edges start to set

4. Bake for 10-12 minutes. Frittata is done when it's puffed and golden, and a knife inserted in the center comes out clean. The center should be set but still slightly jiggly

5. Finish and Serve: Remove from oven and let rest for 5 minutes. Garnish with fresh herbs. Slide onto a cutting board or serve directly from the pan. Cut into wedges.

 

Flavor Combination Variations
1. Mediterranean

• Spinach, feta cheese

• Add kalamata olives and cherry tomatoes

• Garnish with fresh basil

2. Classic

• Bacon, cheddar cheese

• Add diced potatoes

• Top with chives

3. Vegetarian

• Mushrooms, spinach, cherry tomatoes

• Use goat cheese

• Garnish with fresh parsley

 

Tips

- Always use an oven-safe skillet
- Don't overcook – eggs will continue to cook after removing from oven
- Let frittata rest to help it set
- Can be served hot, warm, or at room temperature
- Assemble and cook when ready to serve

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Serves: 4 | Prep Time: 15 minutes | Cook Time: 15-20 minutes