Some days I don't feel hungry enough for a huge, complex lunch. Other days I just want something fresh and light and boy does this do the trick. This is one of my go-to salads especially during the summer months when our backyard garden is plentiful and we harvest cherry tomatoes by the bowlful daily.

The avocado and mozzarella offer you enough healthy fats to keep you full and satiated until dinner time. Add a grilled chicken thigh and this will be one power-play lunch. Its super easy and comes together in 5 minutes! 

Serves:
2-3 

Ingredients:
8 oz fresh mozzarella cheese balls
10-12 cherry or grape tomatoes
1/2 avocado, diced
4 ounces cream cheese, softened, divided
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Basil leaves (for garnish)
salt and pepper to taste

Directions:

1. Add cherry tomatoes, mozzarella balls and diced avocado into a medium sized bowl.
2. Pour olive oil and balsamic vinegar over the top. Season with salt and freshly cracked black pepper.
3. Toss, garnish with basil and serve!

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You probably see the carrots in the photo and are first to exclaim that carrots are NOT KETO.... LOL (Hello keto police ;-)) Yes, I know. But when you are a busy mom of 3 and you can buy a bag of pre-shredded cabbage/coleslaw mix at the store, you deal with a few shreds of carrots. LOL. Remember my friends, Progress Over Perfection.

We used to go to this great little restaurant in our area that made coleslaw with green apples. They were so tart and crisp and offered a nice sweet crunch to the slaw. Since apples are out on keto, I decided to use jicama!!! Fresh jicama (don't buy the precut ones in the tubs because chances are they are dry and older) is best. Buy the jicama root and peel and chop it yourself. It'll be sweeter and crispier. This surprise ingredient is keto friendly and offers a nice crunchy, sweetness to any keto coleslaw recipe! Enjoy!

Ingredients:
1 package coleslaw
1/2 cup jicama, julienned sliced
1/2 lb pastrami
4 oz swiss cheese, grated

Dressing Ingredients:
​1 cup avocado mayo
2 tablespoons sour cream
2 tablespoons white wine vinegar
3-4 tablespoons Monkfruit sweetener
1/4 teaspoon onion powder
pinch of salt

Directions:

1. Combine all the dressing ingredients into a bowl and mix until combined.
2. Mix all the coleslaw ingredients into a large bowl.
3. Toss the dressing with the coleslaw and refrigerate until you are ready to serve.

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These keto waffles tastes just like traditional flour batter it's amazing. Your non-ketoers in your life will never guess that there are zero grains in this recipe. The key is to watch the waffle iron closely to make sure your waffles don't get too brown which will result in a dry waffle. 

If you like extra crispy waffles, the best thing is to heat them from frozen in a toaster to get a crunchy outside. Make sure to follow the tip to undercook the waffles a bit if you plan to make them to freeze ahead.

Tools:
Waffle iron (I LOVE my Dash Waffle Iron)

Ingredients:
Recipe makes 6-7 waffles
3/4 cup  almond flour
1 tablespoon psyllium husk powder
1/2 cup (4 oz) cream cheese 
4 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon stevia or Monkfruit

Directions:

1. All ingredients into a blender and blend until combined.
2. Use some avocado spray and pour into Dash Waffle iron.
3. Serve immediately
4. To freeze: Slightly undercook your waffles (not too brown). Place cooled waffles in an airtight freezer-safe container. Layer a sheet of parchment paper in between each waffle and stack neatly and freeze. When you want a waffle, simple pop the frozen waffle in the toaster and boom, instant breakfast!

Make it with our current product favs!

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