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Avocados, chicken, scallions and cilantro in a light broth with a touch of lime. If you are an avocado lover like me, you’ll love this soup. INGREDIENTS: 2 tsp olive oil 1-1/2 cups scallions, chopped fine 2 cloves garlic, minced 1 medium tomato, diced 5 cups reduced sodium chicken broth 2 cups shredded chicken breast (12 oz) 8 ounces (from 2 small) ripe hass avocados, diced 1/3 cup chopped cilantro 4 lime wedges kosher salt and fresh pepper, to taste 1/8 teaspoon cumin pinch chipotle chile powder (optional) DIRECTIONS: Heat a large pot over medium heat. Add the oil, 1 cup of scallions and garlic. Sauté about 2 to 3 minutes until soft then add the tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15 minutes. In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serv

INGREDIENTS: 1 teaspoon extra virgin olive oil 2 garlic cloves, thinly sliced 1-1/2 cups prepared marinara sauce 3 tablespoons grated Parmesan cheese Freshly ground black pepper 4 thin chicken cutlets (12 ounces total) ½ teaspoon kosher salt, or more to taste ½ teaspoon dried oregano 4 ounces fresh mozzarella cheese, grated Chopped basil, for garnish (optional) DIRECTIONS: Using the sauté function (on low, if possible), heat the oil in the pressure cooker pot. Stir in the garlic and cook until just turning golden, about 2 minutes. Stir in the marinara sauce, 2 tablespoons of the Parmesan, and 1/4 teaspoon pepper. Increase the sauté heat to medium. Season the chicken with the salt, oregano, and pepper to taste. Nestle the cutlets into the sauce, overlapping as little as possible, then spoon the sauce over to cover the chicken. Lock the lid into place and cook on low pressure for 3 minutes. Manually release the pressure. Sprinkle the mozzarella and the rema

Ingredients 6-8   boneless chicken thighs   skinless or with skin* sea salt and pepper   to taste 1/2   teaspoon   garlic powder 1/2   teaspoon   smoked paprika 1/2   teaspoon  red chili flakes   optional or to taste 2   Tablespoons   olive oil 3   Tablespoons   butter   (swap with olive oil for paleo) 1/2   small onion   chopped 4   garlic cloves   sliced or minced Juice of 1 lemon 2-4   teaspoons   Italian seasoning   (I actually usually use 1 - 1 1/2 tablespoon but feel free to adjust to your liking) zest of half a lemon 1/3   cup   homemade or low sodium chicken broth   **PLEASE SEE NOTES BELOW 2   Tablespoons   heavy cream   leave out for paleo Chopped fresh parsley and lemon slices for garnish   if desired Tools: Instant Pot   I have the 6 Quart Instant Pot DUO OR Cast Iron Skillet Instructions Season the chicken with salt, pepper, garlic powder, paprika, and chili flakes. To cook in the Instant Pot: Press the Sauté function (

The secret to really good low-carb bread? Cheese, glorious cheese! Fun fact: The same concept applies to  cauliflower crust . INGREDIENTS 1 c.  shredded mozzarella 1/2 c.  finely ground almond flour 2 tbsp.  cream cheese 1 tbsp.  garlic powder 1 tsp.  baking powder Kosher salt  1  large egg  1 tbsp.  butter, melted 1  clove garlic, minced 1 tbsp.  freshly chopped parsley 1 tbsp.  freshly grated Parmesan Marinara, warmed, for serving DIRECTIONS Preheat oven to 400° and line a large baking sheet with parchment paper. In a medium, microwave-safe bowl, add mozzarella, almond flour, cream cheese, garlic powder, baking powder, and a large pinch of salt. Microwave on high until cheeses are melted, about 1 minute. Stir in egg.  Shape dough into a ½”-thick oval on baking sheet.  In a small bowl, mix melted butter with garlic, parsley, and Parmesan. Brush mixture over top of bread. Bake until gol

INGREDIENTS: 1 1/2 c.  smooth unsweetened peanut butter, melted (plus more for drizzling) 1 c.  coconut flour 1/4 c.  coconut sugar 1 tsp.  pure vanilla extract Pinch kosher salt 2 c.  dark chocolate chips, melted 1 tbsp.  coconut oil DIRECTIONS: 1. In a medium bowl, combine peanut butter, coconut flour, coconut sugar, vanilla and salt. Stir until smooth. 2. Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into rounds then press down lightly to flatten and place on baking sheet. Freeze until firm, about 1 hour. 3. In a medium bowl, whisk together melted chocolate and coconut oil. 4. Using a fork, dip peanut butter rounds in chocolate until fully coated then return to baking sheet. Drizzle with more peanut butter then freeze until chocolate sets, about 10 minutes. 5. Serve cold. Store any leftovers in the freezer.