Ingredients:

• 3 ripe bananas, mashed
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• 2 eggs
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• 1/4 cup coconut oil, melted
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• 1/2 cup honey or maple syrup
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• 1 teaspoon vanilla extract
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• 1 1/2 cups almond flour
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• 1/2 cup coconut flour
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• 1 teaspoon baking powder
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• 1/2 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1/2 teaspoon ground cinnamon
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Instructions:

Preheat your oven to 350F 175C

Grease a 9x5-inch loaf pan or line it with parchment paper

In a large mixing bowl, combine mashed bananas, eggs, coconut oil, honey or maple syrup, and vanilla extract

Mix until well combined

In a separate bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon

Gradually add the dry ingredients to the wet ingredients, stirring until just combined

Be careful not to overmix

Pour the batter into the prepared loaf pan and smooth the top with a spatula

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean

Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing

Serve and enjoy!

Ingredients:

• 1
• 
  
• 5 lbs sirloin steak, cut into 1-inch cubes
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• 1 red bell pepper, cut into chunks
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• 1 yellow bell pepper, cut into chunks
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• 1 red onion, cut into wedges
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• 1/4 cup olive oil
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• 3 tablespoons soy sauce
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• 2 tablespoons honey
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• 2 cloves garlic, minced
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• 1 teaspoon smoked paprika
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• 1 teaspoon cumin
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• Salt and black pepper to taste
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• Wooden or metal skewers
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Instructions:

To make the marinade, mix the honey, olive oil, soy sauce, minced garlic, smoked paprika, cumin, salt, and black pepper in a bowl

Put the steak cubes in a shallow dish or a plastic bag that can be closed again

Use half of the marinade to cover the steak and save the other half to baste it while it's cooking on the grill

Put the dish or bag in the fridge for at least 30 minutes with the lid on top to marinate the steak

Warm up the grill over medium-high heat

Put cubes of steak that have been marinated on skewers and then add wedges of red onion, yellow bell pepper, and red bell pepper chunks

Put the kebabs on a hot grill and cook for 10 to 12 minutes, turning them over every so often and basting them with the marinade you saved

Keep cooking until the steak is done the way you like it and the vegetables are charred and soft

Before you serve the kebabs, take them off the grill and let them rest for a few minutes

Enjoy the BBQ steak kebabs with your favorite sides

Ingredients:

• 1
• 
  
• 5 lbs boneless, skinless chicken thighs, diced
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• 1 bell pepper, thinly sliced
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• 1 onion, thinly sliced
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• 3 cloves garlic, minced
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• 1 can 14 oz diced tomatoes, undrained
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• 4 cups chicken broth
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• 1 tablespoon cumin
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• 1 tablespoon chili powder
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• 1 teaspoon paprika
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• 1 teaspoon dried oregano
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• Salt and pepper to taste
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• 1/4 cup fresh cilantro, chopped
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• Juice of 1 lime
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• 1/2 cup shredded cheese optional, for serving
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• Sour cream optional, for serving
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• Avocado slices optional, for serving
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Instructions:

Place diced chicken, bell pepper, onion, and garlic in the crock pot

Add diced tomatoes, chicken broth, cumin, chili powder, paprika, dried oregano, salt, and pepper

Stir to combine

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender

Before serving, stir in fresh cilantro and lime juice

Serve hot, optionally topped with shredded cheese, sour cream, and avocado slices

Enjoy your delicious Low Carb Chicken Fajita Soup!

Ingredients:

• 14 oz 400g extra firm tofu, cubed
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• 2 tablespoons soy sauce
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• 1 tablespoon cornstarch
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• 2 tablespoons vegetable oil
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• 3 cloves garlic, minced
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• 1 tablespoon ginger, minced
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• 1/2 cup unsalted peanuts
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• 2-3 dried red chilies, chopped adjust to taste
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• 1 red bell pepper, diced
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• 1 green bell pepper, diced
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• 1/2 cup diced scallions green onions
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• For the Kung Pao Sauce:
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• 2 tablespoons soy sauce
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• 1 tablespoon rice vinegar
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• 1 tablespoon sugar
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• 1 tablespoon cornstarch
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• 1/4 cup water
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• 1 teaspoon sesame oil
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Instructions:

In a bowl, toss the tofu cubes with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch

Ensure the tofu is well coated, and let it marinate for 10-15 minutes

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat

Add the marinated tofu and stir-fry until golden brown and crispy

Remove tofu from the skillet and set aside

In the same skillet, add another tablespoon of vegetable oil

Add minced garlic, ginger, and dried red chilies

Stir-fry for a minute until fragrant

Add diced red and green bell peppers, and cook for 2-3 minutes until they start to soften

Return the cooked tofu to the skillet and add unsalted peanuts

Stir to combine

In a small bowl, whisk together the ingredients for the Kung Pao Sauce: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 tablespoon cornstarch, 1/4 cup water, and 1 teaspoon sesame oil

Pour the Kung Pao Sauce over the tofu and vegetables

Stir-fry for another 2-3 minutes until the sauce thickens and coats the ingredients

Finally, add diced scallions green onions and stir for an additional minute

Serve the Kung Pao Tofu Stir Fry hot over cooked rice or noodles

Enjoy!