Vegetarian, Gluten-Free
  • 2 medium kohlrabi bulbs, peeled and shredded
  • 1 large egg
  • 2/3 cup gluten-free flour, divided
  • 1 teaspoon kosher salt, divided
  • 1/3 cup olive oil
  • 1 1/2 tablespoons chopped fresh chives
  • 1/4 cup vegan sour cream
  • 1/4 cup applesauce
  • 1/4 cup avocado
Finely shred kohlrabi. Squeeze grated kohlrabi in paper towels to remove excess liquid. Place in a medium bowl. Add egg, 2 tablespoons of flour, and 3/4 teaspoon of the salt and stir to combine.
Heat oil in a large pan over medium-high. Using tablespoon, scoop kohlrabi mixture into up to 12 small balls. Dredge in remaining flour. Without overcrowding, fry fritters until golden and crisp, about 3 minutes per side. Drain on paper towel. Sprinkle with 1/4 teaspoon salt. Mix avocado with vegan sour cream; serve with this and applesauce.
Vegan, Gluten-Free & Low-Sugar
  • 1 large whole dill pickle or two medium-size
  • 1 jar Primal Kitchen vegan alfredo sauce*
  • 1 heaping tablespoon of minced garlic
  • Dried Dill
  • Vegan Mozzarella
  • 1 package CLO CLO cauliflower pizza crust*
Preheat oven to 475 degrees. Cut pickle into slices. Mix garlic directly into jar of alfredo sauce. (Save in refrigerator for later use.) Take sauce mixture and add on top of pizza crust (as much/little as you like). Spread sliced pickles over sauce. Spread mozzarella over pickles. Sprinkle liberally with dried dill. Bake 8-10 minutes or until golden brown. Enjoy.
*Clo Clo Pizza Crust and Primal Kitchen Vegan Afredo Sauce found at Sprouts
 1 Net Carb
Vegetarian, Gluten-Free & Low-Sugar
  • 4 egg yolks
  • 1/2 cup nuts of choice
  • 1/2 cup nuts of choice
  • 1/2 cup coconut
  • 1 Tbs butter
  • 3 1/2 Tbs coconut oil, melted
  • 1/3 cup Swerve confectioners sugar subsitute
  • 2/3 cup Lily’s Keto Chocolate Chips (or any flavor of your choice)
Preheat oven to 350 degrees.
Whisk egg yolks, butter, and oil thoroughly. Add Swerve, coconut, nuts, and chips. Mix thoroughly. Refrigerate up to 1 hour. Scoop out with tablespoon on to greased baking pan. Bake 8-10 minutes or until golden brown. Cool. Enjoy.