Chaffles with Almond Flour
This recipe makes two cheesy waffles that are ideal for a low-carb breakfast or sandwich using almond flour, an egg, and mozzarella.

Whisk egg almond flour and baking powder together in a bowl.

Stir in mozzarella cheese; set batter aside.

Preheat a waffle iron according to the manufacturer’s instructions.

Spray both sides of the preheated waffle iron with cooking spray.

Pour 1/2 of the batter onto the waffle iron and spread it out from the center with a spoon.

Close the waffle maker and cook until chaffle reaches your desired doneness about 3 minutes.

Carefully lift chaffle out of the waffle iron and repeat with remaining batter.

Allow chaffles to cool and crisp up about 2 to 3 minutes.

Mediterranean-Inspired 5-Bean Salad
Olives, fresh rosemary, and a honey-sweetened Greek salad dressing add Mediterranean flair to this tasty 5-bean salad.

Drain all beans and transfer to a large bowl.

Add celery onion bell peppers olives parsley and rosemary.

Mix Greek salad dressing and 1 tablespoon honey together.

Taste and continue to add more honey as desired.

Pour on salad and mix until evenly distributed.

Season with salt and pepper.

Cover and refrigerate for 2 to 3 hours before serving.

Vegan Breakfast Hash with Smashed Potatoes and Tofu
With this protein-rich vegan hash, no one will miss the eggs! For a tasty and colorful breakfast, combine mashed potatoes with a veggie-tofu saute.

Place potatoes into a large pot and cover with salted water; bring to a boil.

Reduce heat to medium-low and simmer until tender about 10 minutes.

Drain in a colander.

Warm 1 1/2 tablespoons olive oil on a griddle or in a saute pan.

Add potatoes and carefully smash each potato to about 1/2-inch thickness using the back of a spatula.

Sear potatoes on each side until crispy about 3 minutes.

Season with pepper and transfer to a large bowl.

Easy Glazed Carrots
This easy recipe for glazed carrots will teach you how to prepare canned carrots. Carrots glazed in butter, brown sugar, and orange marmalade and heated in the microwave make an easy kid’s snack or side dish.

Put the carrots, butter, brown sugar, and orange marmalade in a bowl that can go in the microwave.

Wrap some plastic wrap loosely around the bowl.

Stir after three minutes of cooking on high in the microwave.

Continue cooking the carrots on high in 30-second bursts, stirring after each burst, if the butter and marmalade haven’t completely melted.

Low-Carb Paleo and Dairy-Free Coconut Dirty Chai Latte for Two
Love Chai tea but not the carbs or the dairy in it? Try this wonderful Paleo and low-carb version with coconut milk, lightly sweetened with honey and shredded coconut.

Combine chai tea coconut milk espresso powder and cinnamon in a blender; blend until smooth.

Pour into 2 mugs; drizzle with honey and sprinkle with shredded coconut.

Kulich (Russian Panettone)
Kulich is a sweet yeast bread, similar to panettone, that is studded with candied fruit, rum-soaked raisins, and chopped almonds.

Combine golden raisins and rum in a small bowl and let soak.

Dissolve yeast and 1/2 teaspoon sugar in 1/2 cup milk in a bowl.

Let stand until yeast softens and begins to form a creamy foam about 10 minutes.

Mix remaining 1 cup milk and 1 cup flour together in a bowl.

Add yeast mixture and stir well.

Cover and let stand in a warm place for 30 minutes.

Beat 5 egg whites and salt in a glass metal or ceramic bowl until stiff peaks form.

Apricot Ginger Crumble Oat Bars (Gluten Free)
These straightforward oat crumble bars, made with almond meal and gluten-free flour, have a delicious jammy filling made of fresh apricots and ginger.

Preheat oven to 350 degrees F (175 degrees C).

Grease an 8-inch baking dish and line with parchment paper; grease parchment paper.

Whisk flour almond meal baking soda and salt together in a bowl.

Add oats brown sugar and 1/2 cup white sugar; whisk to blend and break up clumps of brown sugar.

Pour melted butter vanilla extract and almond extract over flour mixture; stir with a spatula until moistened.

Press 2/3 of the flour mixture into the bottom of the prepared baking dish to make the crust.

Whisk 1/3 cup white sugar and cornstarch together in a small bowl.

Add apricots and ginger and toss to coat.

Spread apricot mixture over the crust.

Sprinkle remaining 1/3 of the flour mixture on top.

Classic American-Style Potato Salad
A traditional recipe for potato salad made with low-starch red boiling potatoes is the best way to make this everyone’s favorite side dish.

Place potatoes in a pot with water to cover.

Bring to a boil cover and simmer stirring to ensure even cooking until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance 25 to 30 minutes.

Drain rinse under cold water and drain again.

Cool slightly.

Cut warm potatoes into 3/4-inch dice.

Layer them in a bowl seasoning with vinegar salt and pepper as you go.

Cut eggs celery and pickle in 1/4-inch dice.

Thinly slice scallions.

Add to potatoes along with parsley.

Stir in mayonnaise and mustard until everything is combined.

Chill covered before serving.

Sweet Heat Chicken Wings
On game days, chicken wings baked in a low-carb spicy sauce make the ideal keto appetizer.

Preheat the oven to 400 degrees F (200 degrees C).

Spray a baking sheet with cooking spray.

Combine sriracha butter sucralose mustard soy sauce ginger onion powder and salt in a saucepan.

Cook and stir over medium heat until blended and heated through about 5 minutes.

Place cooked wings in a large bowl with sauce and toss gently to coat.

Spread on the prepared baking sheet.

Bake in the preheated oven until sauce thickens slightly 5 to 10 minutes.

Easy Fried Eggplant
A simple, quick, and delicious recipe for fried eggplant! It tastes great when paired with buttered rolls, green beans, and fresh tomato slices.

Warm oil in a large skillet over medium-high heat.

Dip eggplant slices in egg then coat with breadcrumbs.