1 bunch of kale 2 tablespoons (27 g) coconut oil, melted ¼ cup (28 g) cashew flour or crushed  cashews ¼ cup (25 g) dietary yeast ½ teaspoon salt Instructions: 1.  Preheat the oven to 300°F (150°C, or gasoline mark 2). Line a baking sheet with parchment paper. 2. Wash the kale and dry with paper towel. Lower the backbone off each bit of kale after which reduce the leaves in half. (OptionaI: Chop the kale into small items, if desired.) Place the leaves in a bowl with the coconut oil, and toss till the leaves are effectively coated. Set

 1 giant head of cauliflower, cored and  damaged into giant florets 1 egg 4 ounces (115 g) mushy goat cheese  (Chevre) 1 tablespoon (3 g) dried oregano 48 SUPER LOW-CARB SNACKS 327413 – Tremendous Low-Carb Snacks_001-192.indd   48 27/4/19   4:07 PM Textual content 1 teaspoon salt Elective toppings: Tomato or pizza sauce Parmesan or mozzarella cheese Olives, pepperoni, and so forth. Course: 1.  Preheat the oven to 400°F (200°C, or fuel mark 6). Grease a 12-cup mini-muffin pan. 2. In a meals processor, chop the cauliflower till it’s a rice-like consistency. Carry a pot of water to a boil. Add the

  2½ kilos (1.1 kg) grass-fed London broil (flank steak or any lean meat) 1 cup (235 ml) gluten-free tamari soy sauce or coconut aminos 1 tablespoon (20 g) darkish uncooked honey 2 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon salt  Place meat within the freezer for 1 to 2 hours  to make it simpler to slice. Take away from freezer and trim off any seen fats. Then slice it towards the grain into skinny strips (about ¼ inch [6.5 mm] thick).  Instructions: 1. In a plastic freezer bag, mix the soy sauce, honey, onion powder, garlic powder,