Ingredients:

3 cans Salmon, drained
6 eggs
3/4 cup onion, chopped
3/4 cup almond flour
1 1/2 teaspoons salt
1/2 teaspoon pepper

Directions:

In a large bowl mix salmon, eggs, onions, almond flour, salt and pepper. Once blended heat some coconut oil in an iron skillet. Drop very large spoonful of salmon mixture into heated skillet and fry until brown on first side. Flip and continue cooking until cooked through.  This will make 6-8 large salmon cakes.

Ingredients

For Sausage:

2 pounds of ground turkey
2 tablespoons red wine vinegar
2 teaspoons salt
2 teaspoons black pepper
2 1/2 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried basil
1 1/4 teaspoons paprika
1 1/4 teaspoons crushed red pepper
2 teaspoons  fennel seed
1/8 teaspoon brown sugar
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme

Directions for Meatballs:

Mix all ingredients in a large bowl and combine well. Place in the refrigerator 24 hours. This helps the flavors combine together.

Take sausage mixture and add 2 eggs, 1 teaspoon each of oregano and basil, 1/4-1/2 cup grated Parmesan Cheese. Mix well and shape meatballs into golf-ball-sized balls. Place on a baking sheet 1 inch apart. Bake in a 425 degree oven for 12-15 minutes until cooked through. Thermometer should read 160 degrees.

Ingredients

1 head Cauliflower (small head)
1/4 cup Parmesan Cheese
1/4 cup  Romano Cheese
1/4 teaspoon Kosher Salt
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried Oregano
1/2 teaspoon Garlic Powder
pinch of Red Pepper Flakes if desired
1 tablespoon Almond Flour
1 large whole egg

Directions

Wash and thoroughly dry a head of cauliflower. Cut off florets and place in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2-3 cups of cauliflower. Place the cauliflower on a parchment lined cookie sheet in a thin layer. Bake it for 20 minutes in a 400 degree oven.  When you remove your cauliflower, raise the temperature of the oven to 450 degrees.

Place the cooked cauliflower onto a clean tea towel and allow to cool for a bit. Once it is cool enough to handle, wrap it up and squeeze out as much water as possible. This is to help dry the cauliflower so your crust will be chewy instead of crumbly.
Note: You can  save time and cook the cauliflower in a microwave safe bowl for 4 minutes instead of baking in an oven.
Place the squeezed cauliflower into a bowl and add Parmesan cheese, Romano cheese, salt, basil, oregano, garlic powder, red pepper if desired and almond flour. Add the egg and mix. Hands work best!

Use your hands to press the dough into a crust onto your oiled parchment paper. You want to spread it out like a crust keeping it nice and tightly formed together. Don’t leave it to thick or make it to thin that it won’t hold your toppings.  Slide the parchment paper onto your cookie sheet and bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven. Top your crust with your favorite pizza sauce, cheese and toppings. Bake another 7-10 minutes until the cheese is melted and slightly golden. Remove from oven and allow to cool so you don’t burn your mouth eating this delicious pizza! Enjoy!!

Ingredients

8 chicken thighs, deboned and skinned
1 jar of pesto, or my  homemade Pesto recipe below
2 tomatoes
8 slices of Asiago cheese

Directions

Place chicken in a 9 x 13 inch baking dish. Spread the pesto sauce on top of each piece of chicken. Slice tomatoes and add a slice to the top of each thigh. Top each piece of chicken with the cheese. Bake in 400 degree oven for 30-35 minutes, or until chicken is cooked through.

Homemade Pesto

2 cups of basil leaves. ( You can use 1 cup basil and 1 cup spinach or other greens.)
3 cloves of garlic
1/2 cup grated Parmesan or Roman cheese
1/2 cup pine nuts
1/2 cup extra virgin olive oil

Directions:

Place basil, other greens (if desired), garlic, cheese, and pine nuts into a food processer. Pulse until combined. Turn the machine to low and slowly add the olive oil until mixed thoroughly.