Miso Ranch Dressing

Miso Ranch Dressing

By Emma Laperruque


Makes: 1 1/4 cups
Prep time: 10 min


  • 1/3 cup whole-milk Greek yogurt
  • 1/4 cup mayonnaise
  • 3 tablespoons white miso
  • 1/3 cup buttermilk
  • 3 tablespoons finely chopped chives
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped dill
  • 2 garlic cloves, minced
  • 2 teaspoons dijon mustard
  • 1 pinch smoked paprika
  • 1 pinch ground cayenne
  • 1 tablespoon rice vinegar
  • 1 pinch kosher salt, or to taste


  1. Combine the yogurt, mayo, and miso in a bowl. Stir with a fork until smooth. Add the buttermilk and stir again. Add the rest of the ingredients. Adjust to taste as needed: More vinegar for pucker and thinness. More mayo or yogurt for richness and thickness. More dijon and cayenne for kick. And on and on. Chill before serving.

Enfrijoladas /Recipe

Simple Enfrijoladas

Serves: 2


  • 1 tablespoon butter
  • 1 tablespoon chopped onion
  • 1 garlic clove, peeled and chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground mild chili powder
  • 2 cups cooked black or pinto beans, plus 1/2 cup cooking or can liquid
  • 6 corn tortillas
  • 2 tablespoons vegetable oil
  • 2 eggs
  • Assorted toppings: sliced fresh peppers, cotija cheese, torn cilantro, hot sauce


  1. Heat a skillet to medium-high heat. Add the butter, onion, and garlic. Stir for about a minute, until nearly golden, then add spices and continue stirring until fragrant, about a minute more. Add the beans and their broth carefully (the liquid may splatter), and mash with a bean masher or bottom of a heat-proof cup.
  2. Continue stirring and mashing until the beans form a semi-chunky paste. If there’s too much broth, raise the heat and reduce for a few minutes, stirring continuously so they don’t burn. If they look too dry, add more broth. Turn off heat and set aside.
  3. Using tongs, toast tortillas one at a time over an open burner (or do so in a dry, hot skillet; or fry them lightly in a few inches of hot oil). As you finish toasting each one, dip it straight away into the beans so covered on all sides, and place on a plate, folded in half or quarters. Continue until all tortillas are toasted, coated, and folded.
  4. In the same hot skillet, heat a few tablespoons of oil and quick-fry an egg per person till crispy on the bottom and mostly-set on top. Dole out about 3 enfrijoladas per person, top with the egg, and garnish as desired.


Coconut Macaroons


These macaroons are easy to prepare, with only a few ingredients. The kids will love making these and most of the mixture will be eaten before the macaroons hit the oven!

1 (20 oz.) can pineapple chunks, drained
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) package flaked coconut
1/4 tsp. salt

Drain pineapple well.

Put pineapple chunks into a food processor and pulse several times for 1 second. Add remaining ingredients and process for 5-10 seconds.

Using two spoons or a cookie scoop, create 1 inch mounds of coconut on a well greased cookie sheet, about 1 inch apart. A sheet of oiled parchment paper or a silicone baking sheet will make the macaroons easier to remove.

Bake in a preheated 325°F oven until tops of macaroons are golden and toasted, about 20 minutes. Reduce heat if the macaroons are browning too quickly. Turn off oven and allow to sit for 10 minutes with door open, if needed.

Allow to cool 5 or 10 minutes before removing from baking sheet with a thin spatula. If they stick to pan, heat the pan slightly on the stove top to release them.

If edges are too browned, they may be trimmed with a kitchen scissors after they have cooled.

Store in an airtight container (best in the refrigerator).

If you would rather not make these using a food processor, use drained crushed pineapple instead. If desired, a few drops of vanilla, almond, or coconut extract (or coconut rum for the over 21 crowd!) may be added before baking.

Makes approximately 4 dozen macaroons.

Submitted by: CM

Energy Balls/Recipe

These Paleo energy balls are kind of like the most energy packed bite of the most pure apple pie essence you have ever tasted in your life! Pure apple pie bliss.


    • ½ cup dehydrated apples
    • ½ cup dates
    • ½ cup raw almonds
    • 2 tsp. cinnamon


  1. Place all ingredients into a food processor on high for 45 seconds-60 seconds or until ingredients are almost smooth and start to form a ball.
  2. Separate mixture into 14 evenly sized balls.
  3. Sprinkle with more cinnamon.
  4. Store in an airtight container.

Peach Pops


1 refrigerated pie crust peach preserves Egg wash Sugar, for sprinkling


  1. Preheat oven to350°. Line a large baking sheet with parchment paper.
  2. On a lightly floured surface, roll out dough until it’s about 1/4” thick. Using a biscuit cutter, or a small glass, cut out circles.
  3. Gather remaining dough into a round, roll it out to the same thickness and cut out circles again. Spoon a small amount of peach preserves into the centers of half of the pie dough circles.
  4. Brush egg wash around the perimeter of the dough. Place the remaining pie dough circles directly on top of the peach-topped circles. Press down gently then use a fork to crimp the edges and seal the pie pops.
  5. Bake until the crust is golden, about 12 to 15 minutes.
Peach Pie Pops Horizontal


Bulletproof Coffee


  • 1 cup hot coffee freshley brewed
  • 2 tbsp unsalted butter
  • 1 tbsp MCT oil or coconut oil


  1. Combine all ingredients in a blender. Blend until smooth and frothy.
  2. Serve immediately.

Why add butter and oil to your coffee?

The fat provides satiety and helps curb cravings. The amount of fat can be adjusted to your liking. It can be a good idea to start off with a small amount, lets say a teaspoon, of MCT oil and work your way up to a full tablespoon if you feel good doing so. Some people experience stomach problems if adding too much oil at once.

The fat together with the caffeine from the coffee will give you a boost of energy to start your day. If caffeine isn’t your thing, go ahead and try it with decaf. It won’t give you quite the same effect but you will still have a great-tasting and filling drink.

MCT oil can be ordered online, but if you don’t want to use it or can’t find it, try unflavored coconut oil instead.

The recipe for bulletproof coffee was originally created by Dave Asprey. 

Is bulletproof coffee good for weight loss?

Not really. Sure, if you drink bulletproof coffee instead of having breakfast you might lose some weight. But you’d likely lose even more weight with a breakfast consisting of only black coffee (or just a little milk), i.e. intermittent fasting.

Here’s an article on the subject: Is drinking coffee with butter and oil the key to weight loss?

The main benefits of bulletproof coffee are long-lasting satiety and energy, and possibly a feeling of mental clarity (due to ketones, and the caffeine).

Add flavor

Make this recipe your own by adding your favorite flavors to it. Add some unsweetened cocoa powder and you’ll have a bulletproof mocha. Or why not try some cinnamon or pumpkin pie spice. If you feel like adding sweetness to your coffee, check out our guide to keto sweeteners.

This recipe works with hot tea or even bone broth, too, so give it a try. Or if chocolate is your thing, try our keto hot chocolate… a very low-carb morning indulgence!

Oven Baked Fried Chicken

Oven Fried Chicken Vertical


For the chicken 2 c.

panko bread crumbs 1/2 tsp.

garlic powder

Kosher salt

Freshly ground black pepper 3

large eggs 1/4 c.

buttermilk 6

bone-in, skin-on chicken thighs For the dipping sauce 3 tbsp.

Dijon mustard 2 tbsp.

barbecue sauce 1 tbsp.

mayonnaise 2 tsp.



  1. Preheat oven to 425°. Line a baking sheet with aluminum foil. In a medium bowl, mix together panko bread crumbs and garlic powder and season with salt and pepper.
  2. In another medium bowl, whisk together eggs and buttermilk.
  3. Pat thighs dry, then dip into egg mixture, then dredge in panko, making sure all sides are completely coated. Place on prepared baking sheet and bake until golden and crispy, and a thermometer inserted in the center reads 180°, about 1 hour.
  4. Make dipping sauce: In a large bowl, whisk together Dijon, barbecue sauce, mayonnaise, and honey.
  5. Serve chicken with dipping sauce.

Recipe Share

Spin on Chicken pot pie video Link Below


Chicken Pot Pie

Chicken Pot Pie

Chicken pot Pie


For the crust 3 c. all-purpose flour, plus more for surface 1 tsp.

baking powder 1 tsp.

kosher salt 1 c.

unsalted butter, cut into 1/2″ pieces 1/2 c.

ice water (or more, if needed) For the filling 4

boneless skinless chicken breasts (or 3 cups shredded cooked chicken) 1/2 c.

butter, plus more for baking dish

kosher salt

Freshly ground black pepper 2

large carrots, peeled and diced 1

medium onion, chopped 3

cloves garlic, minced 3/4 c.

all-purpose flour 3 c.

low-sodium chicken broth 1/4 c.

heavy cream 1 c.

frozen peas 2 tbsp.

freshly chopped parsley 2 tsp.

freshly chopped thyme leaves

Egg wash

Flaky sea salt


  1. Make dough: Place flour and butter into freezer for 30 minutes before starting crust process. In a large food processor, pulse flour, baking powder, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add ice water into feed tube, 1 tablespoon at a time, until dough just come together and is moist but not wet and sticky (test by squeezing some with your fingers).
  2. Turn dough onto a lightly floured surface, form into 2 balls, and flatten into 2 discs (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes.
  3. Cook chicken: Preheat oven to 400°. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken is cooked through, 30 to 40 minutes. Let reset 10 minutes before cutting into cubes.
  4. Meanwhile, start filling: In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley and thyme. Season mixture with salt and pepper.
  5. Assemble pie: On a lightly floured surface, roll out one disc of dough into a large round about ¼” thick. Place in a shallow pie dish then add filling. Roll out second disc of dough into a large round about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt.
  6. Reduce heat to 375° and bake pie until crust is golden, about 45 minutes. Let cool for at least 15 minutes before serving.