off, add the baking soda and lemon zest and juice, and process for 10–15 seconds.
Transfer the batter to a large bowl and add the feta cheese. Next, you must squeeze out as much liquid from the thawed spinach as possible. Otherwise, it will mess up the consistency of the muffins. Once that is done, add it to the batter and mix well. Spray a muffin tin with non-stick spray or rub them with avocado oil or butter. Fill the muffin tins just about all the way up and top with grated Parmesan. Bake in the oven for 25 minutes. The muffins are ready when a toothpick is inserted and comes out clean and they are nicely golden brown. Remove from the oven and allow to cool for 10 minutes before removing and serving. Enjoy!
For the butter coffee, blend hot coffee with coconut oil and butter on high for 30 seconds. Make sure to securely hold a kitchen towel over the top of the blender.
Storage and reheating: Store muffins in the fridge for three days or freeze for two months. Thaw frozen muffins and warm in a 300°F oven for 3–5 minutes.
“Delicious muffins!! These have become instant staples for me! Flavor is spot on; the texture and nutrition are perfect. Thank you for the recipe!” —Michael J.
Prep Time: 15 minutes • Cooking Time: 20 minutes • Makes: 10 bagels paleo
Weekend mornings just have not been the same since you cut out bagels on the keto diet, right? Well, now you can make an epic bagel, cream cheese, and smoked salmon sandwich again, thanks to these tasty and oh-so-cute bagels from Dessi! Ok, they are not chewy and doughy like real bagels, but it’s the best you are gonna get on keto, my friends.
To watch a video tutorial for this recipe, search “FlavCity keto bagels” on YouTube.
Ingredients:
-1 cup macadamia nuts, unsalted and roasted if desired
-5 eggs
-1 cup coconut butter
-½ teaspoon kosher salt
-1 teaspoon baking soda
-Zest of ½ lemon
-1 tablespoon fresh lemon juice
-1–2 tablespoons everything bagel seasoning
Preheat your oven to 350°F and make sure the oven rack is set in the middle. Add the macadamia nuts to a food processor or a powerful blender and process for about 30 seconds, until almost creamy. While the machine is running, add the eggs one at a time, making sure each one has been incorporated into the batter before adding the next one. Turn the machine off and add the coconut butter and salt, and process until smooth and creamy. Next, while the machine is off, add the baking soda and lemon zest and juice, and process for 10–15 seconds.
Spray some non-stick cooking spray in a bagel or donut pan. Add the batter to a large zip-top bag, cut off one of the corners, and pipe the batter into the tin. Tap it on the counter a couple times. Sprinkle as much of the everything bagel seasoning as you would like, and use your finger to gently press it down into the batter so it does not fall off. Bake in the oven for about 22 minutes or until nicely golden brown on top. Remove from the oven, allow to sit in the tin for 5 minutes, and then transfer to a cooling rack for 15 minutes.
Slice the bagels and enjoy!
Storage and reheating: Bagels will keep for three days in the fridge in an airtight container or can be frozen for three months.
“These bagels just made my breakfast. Eggs, bacon, bagel, cream cheese!! Yaasss honey! These taste even better the next day!” —Robyn R.
Prep Time: 10 minutes • Cooking Time: 25 minutes • Makes: 2 meals
I started noticing many restaurants serving shakshuka and said to myself, “Hey, I can make that at home for much cheaper and way better.” Turns out I was right! It’s a North African one-pan tomato and egg dish that is perfect for a lazy Sunday morning. You can’t mess it up.
Tip
When a recipe calls for canned tomatoes, make sure to only buy Italian San Marzano canned tomatoes. They are grown in the rich volcanic ash from Mount Vesuvius and have the best flavor.
To watch a similar video tutorial for this recipe, search “FlavCity shakshuka” on YouTube.
Ingredients:
-1 green bell pepper, sliced
-½ cup red onions, diced
-4 cloves garlic, minced
-¼ cup roasted assorted bell peppers
-1 teaspoon smoked paprika
-1 teaspoon cumin
-½ teaspoon cayenne pepper
-20 ounces of canned tomatoes, chopped
-4 eggs
-¼ cup feta cheese, crumbled
-Fresh mint, minced
-Parsley, minced
-Kosher salt and fresh pepper
-Olive oil
Preheat a twelve-inch skillet over medium heat along with 1 tablespoon of oil. Add the green peppers, onions, ¼ teaspoon salt, and a few cracks of pepper. Cook for 12 minutes or until the veggies are soft, stirring often. Add the garlic and cook for 3 minutes. Add the roasted peppers, paprika, cumin, and cayenne pepper and cook for 1 minute. Add the chopped canned tomatoes with juice along with ½ teaspoon of salt and a few cracks of pepper.
