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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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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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Tuna Burgers

3/13/2020

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Tuna Burgers

Ingredients
2 cans of wild-caught light tuna, drained (least amount of toxins)
1 egg
2 tablespoons chopped capers
¼ cup minced scallion (white and light green part)
1 tablespoon chopped parsley
1 tablespoon Dijon mustard
2 teaspoons lemon juice
¼ teaspoon salt
½ teaspoon black pepper
½ cup cassava flour
3 tablespoons avocado oil

Directions
  1. Add egg to a large bowl and whisk.
  2. Add all remaining ingredients except avocado oil and mix well.
  3. Use a ⅓ measuring cup to form patties.
  4. Heat avocado oil in a large sauté pan over medium heat.
  5. Cook burgers until browned, approximately 3-4 minutes per side.
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Cinnamon Apricot Breakfast Patties

3/11/2020

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Cinnamon Apricot Breakfast Patties
Yield: 24

Ingredients
1 egg
1 pound ground chicken or turkey 
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon cinnamon
¼ cup dried apricots, finely diced
2 tablespoons minced red onion
2 tablespoons cassava flour

Directions​
  1. Preheat oven to 375F and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk the egg. Add all remaining ingredients and mix well until thoroughly combined. 
  3. Using a 1.5” spring-release cookie scoop or tablespoon measuring spoon, scoop balls of mixture onto the prepared baking sheet leaving 2” in-between.
  4. Using a spatula or your fingers, gently press the balls to flatten into a patty shape. 
  5. Bake for 25 minutes.

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Turkey Apple Meatballs

3/9/2020

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Turkey Apple Meatballs
Yield: 7-8 meatballs

Ingredients

Meatballs
  • 1lb ground turkey
  • 1 egg, beaten (can omit)
  • 1 tablespoon dijon mustard
  • 1 apple, peeled and shredded
  • 2 tablespoons minced red onion
  • 1 tablespoon minced garlic (approximately 2 cloves) OR 1 teaspoon garlic powder 
  • 2 tablespoons cassava or coconut flour
  • 1 teaspoon himalayan sea salt
  • 1 teaspoon onion powder
Dijonnaise
  • ¼ cup avocado oil mayo 
  • 1 tablespoon dijon mustard

Directions

  1. Preheat oven to 375F and line a baking sheet with parchment paper
  2. Combine all ingredients in a large bowl and mix well.
  3. Using a ⅓ cup measuring scoop, form the mixture into meatballs and place two inches apart on baking sheet. Alternatively, use a 1” spring-release cookie scoop or tablespoon to form mini meatballs.
  4. Bake for 25 minutes. If you desire browning, first heat 2 tablespoons of avocado oil in a sauté pan over medium heat. Sear the meatballs 2-3 minutes per side then transfer the pan to the oven. 
  5. In a small bowl, combine ingredients for dijonnaise.
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