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Creamy cauliflower soup

4/3/2020

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Creamy Cauliflower Soup

2 tablespoons olive oil or ghee
1 small onion, chopped
2 cloves garlic, minced
1 head cauliflower, cut into florets 
1 teaspoon salt
¼ teaspoon dried thyme
⅓ cup coconut milk (optional)

Directions
  1. Heat a large stockpot over medium heat and add olive oil.
  2. Add the onion and sauté until soft, 5-7 minutes. Add the garlic and sauté for 1 minute.
  3. Add the cauliflower, salt, and thyme and stir to coat. Add water to the pan to just cover the cauliflower (it’s ok if parts are sticking out). 
  4. Turn the heat to high and bring to a boil, then reduce heat to low and simmer for 30 minutes or until cauliflower is fork tender.
  5. Add the soup to a blender along with the coconut milk if using and purée until smooth.
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Pizza egg muffins

4/1/2020

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Pizza Egg Muffins
Yield: 12 muffins


Ingredients

12 eggs
⅓ cup unsweetened coconut milk or almond milk 
½ cup diced pepperoni, ham, turkey, or other protein of choice
½ cup diced green pepper (or onion, mushroom, zucchini, any veg of choice)
¼ cup sliced olives (optional)
½ teaspoon garlic powder
½ teaspoon onion powder
½  teaspoon oregano
½  teaspoon dried basil
½  teaspoon salt
4 tablespoons marinara sauce
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Directions
  1. Preheat oven to 350F.
  2. Line a muffin pan with cups or grease well.
  3. In a bowl, combine all ingredients except for marinara.
  4. Whisk until well combined.
  5. Using a ladle, distribute mixture evenly amongst muffin pan.
  6. Drop 1 teaspoon of marinara sauce into the center of each muffin and use a toothpick to gently swirl.
  7. Bake for 25 minutes or until toothpick inserted in center comes out clean.
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Salmon salad cucumber bites

3/26/2020

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Salmon Salad Cucumber Bites

Ingredients
1 can wild salmon, drained
2 tablespoons diced red onion
2 tablespoons chopped cilantro
2 tablespoons diced mango
Juice of 1 lime
2 teaspoons coconut aminos 
1 teaspoon avocado oil
Salt to taste
1 English cucumber 

Directions 
  1. Add all ingredients to a bowl and mix well.
  2. Cut the cucumber into 2” pieces and use a teaspoon to hollow out the center. Fill with the salmon mixture. ​
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Herbed Tomato Soup

3/15/2020

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Herbed Tomato Soup
Serves 4

Ingredients 
1 tablespoon grass-fed ghee or olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 28-ounce can San Marzano tomatoes
1.5 teaspoons salt
1 tablespoon coconut aminos
1 scoop grass-fed collagen powder (optional)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill

Directions
  1. In a medium sauce pot, heat ghee or oil over medium heat. Add the onion and salt and sauté, stirring frequently, until onion just begins to brown, 8-10 minutes. Add garlic and sauté for one minute.
  2. Add canned tomatoes and break up well with a wooden spoon. Raise heat to medium-high and bring to a boil. Reduce heat to low and simmer 10-15 minutes, stirring occasionally.
  3. Add tomato mixture to a high speed blender along with coconut aminos, collagen (if using), and herbs. Process until smooth. 

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