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 Lentil Bolognese INGREDIENTS - Red lentils: 1 C Scallions: 3 Celery: 1 stick Bay leaf: 1 Balsamic vinegar:1/2 Tbsp Xylitol: 1 Tbsp Cherry Tomatoes: 1C Pepper: 1 large Tinned tomato: 1 tin Smoked paprika: 1 Tbsp Pepper: 2 t Garlic powder: 2 t Italian herbs: 1 ½ Tbsp liquid aminos or tamari: 1 Tbsp Red wine 1/4th cup Water: 1 cup Vegan butter 1 Tbsp Olive oil: 2 T Water: 2 C Smoked salt to taste RECIPE - 1) Preheat oven to 175C. Mix pepper and tomatoes with 1 T olive oil and ½ T Italian herbs. Roast in oven for 30 mins 2) Heat 1 T olive oil and butter in a pan. Add bay leaf, onions, balsamic vinegar and xylitol. Cook till onions are caramelised 3) Add celery and wine and cook till celery begins to soften 4) Add tinned tomatoes, paprika, cumin, pepper, garlic, liquid aminos, Italian herbs, lentils and water. And cook with the lid on. 3) Add mushrooms when lentils are almost done and cook till done 4) Stir in cooked spaghetti. To Access All Keto Recipes. Click Here ADDITIONAL RESOURCE...

COCONUT FLOUR PIZZA CRUST with M ozzarella, S pinach & T omatoes as Toppings   INGREDIENTS - 1 cup egg whites 1/4 cup coconut flour 1 teaspoon Italian seasoning 1/2 teaspoon baking powder 1/4 teaspoon garlic powder Toppings:  • tomato sauce  • mozzarella  • garlicky spinach  • tomatoes  • whatever your heart desires  RECIPE - 1) Combine all ingredients in a medium-sized bowl and mix until smooth. Let batter rest 10 minutes (this allows for the coconut flour to absorb the eggs).  2) Heat a small skillet over medium high heat; pour half of the crust batter into the skillet and cook until it's solid and golden underneath. Flip and cook another minute or two, until firm.  3) Remove crust from the pan and repeat with remaining batter. (You can, alternatively, make one large crust in a large pan, however it will be more difficult to flip).  4) Preheat oven to 400 F. Transfer crusts to a baking sheet lined with parchment paper and top with ...