3 tbsp. olive oil
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper
4 ⁄ oz. butterhead lettuce, leaves torn
⁄ cup chopped and toasted walnuts
1 avocado, halved, pitted, peeled, and thinly sliced
⁄ small red onion, thinly sliced
1 (14-oz.) can hearts of palm, drained and thinly sliced on the bias
In a large bowl, whisk together the oil, lemon juice, salt, and pepper. Add in remaining ingredients and toss lightly to combine. Serve with grilled chicken or fish, if you like.


Grilled Watermelon, Avocado, and
Shrimp Salad

Large Bowl
Grilled Watermelon, Avocado, and Shrimp Salad
Grill everything in this fresh summer salad, then toss with lemon juice and cucumber for the ultimate
summer fix.
1 lb. peeled and deveined shrimp
3 lb. watermelon, cut into 2-inch wedges
3 spring onions, trimmed, green parts thinly sliced, white parts left whole
2 avocados, peeled, pitted, and cut into ⁄ -inch wedges
5 tbsp. olive oil
Kosher salt and freshly ground black pepper
2 lemons, zested and juiced
⁄ cup basil leaves
⁄ cup mint leaves
1 English cucumber, cut into ⁄ -inch pieces
Light a grill; thread shrimp onto skewers. Brush shrimp, watermelon, white parts of spring onions,
and avocados with 3 tablespoons oil; grill, turning once, until charred, about 4 minutes for shrimp, 7-
8 minutes for watermelon, and 2-3 minutes for scallions and avocados. Season with salt and pepper
and transfer to a platter.
Remove watermelon rind and cut into 1-inch pieces; place in a large bowl. Remove shrimp from
skewers and add to bowl with watermelon; cut spring onions into 1-inch pieces and add to bowl. Add
spring onion greens, avocados, remaining oil, salt, pepper, lemon zest and juice, basil, mint, and
cucumber and toss carefully to combine; transfer to a serving platter.

Shrimp, Avocado, and Crispy Potato Smorrebrod

4 oz. cooked tiny shrimp (heaping ⁄ cup)
1 tbsp. fresh lemon juice
4 pieces Danish-style rye bread
Mayonnaise, for serving
For the potatoes, avocado, and frisée salad:
1 small baking potato, peeled and cut into ¼-inch cubes
3 tbsp. canola oil, for frying
½ of a firm-ripe avocado
1 tbsp. fresh lemon juice
2 tbsp. plus 1½ tsp. vegetable oil
1 tbsp. plus ½ tsp. apple cider vinegar
1 pinch sugar
1 pinch freshly ground black pepper
⁄ cup frisée, torn into small pieces
2 tbsp. loosely packed dill sprigs
In a medium bowl, combine the shrimp with the lemon juice; toss to coat, then refrigerate until ready
to serve.
In a small pot, add the potatoes and a few generous pinches of salt; add enough water to cover, then
bring to a boil (this will cook the potatoes slightly). Drain and rinse with cold running water (potatoes
will still be a bit crunchy). Pat dry, then spread the potatoes into a single layer to dry further.
In a small skillet, heat the canola oil over medium heat. Add the potatoes and cook, stirring
occasionally, until golden on the outside and very tender inside, 8-10 minutes. Remove using a
slotted spoon and transfer to a small paper-towel-lined bowl; season with salt and set aside.
Gently dice the avocado half into small (¼ to ½ inch) cubes. Drizzle with the lemon juice and season
with a pinch of salt. Set aside.
Make the salad dressing: In a medium bowl, whisk the vegetable oil, vinegar, sugar, salt, and black
pepper. Add the frisée, avocado, dill, and half of the shrimp, and toss gently to coat in the dressing.
To assemble: Spread each of the rye slices with 1 teaspoon mayonnaise, or more to taste. Add the
other half of the shrimp, distributing evenly, then top each toast with some of the salad mixture. Top
with the crispy potato pieces to taste. Season with salt and pepper and serve immediately.

sous vide/bbq tenderloin roast

  • 1 beef tenderloin, 3-4 pounds. Tied/trussed (optional)
  • Kosher Salt
  • Fresh cracked pepper
  • Rosemary
  • Thyme
  • 3 cloves garlic, smashed
  • Garlic Butter
  1. Set  Sous Vide Precision Cooker to 131°F
  2. Season tenderloin with salt and pepper. Place the tenderloin
  3. Place beef in resealable ziploc bag or vacuum bag. Add rosemary, thyme, garlic butter. Sous vide for 90minutes
Finishing Steps
  1. when 15 minutes left on the timer turn on bbqon high
  2. Remove tenderloin from bag, dry thoroughly
  3. set on BBQ until seared on all sides
  4. Slice beef and serve

Keto No Bake Cheesecake



  • 240ml sour cream
  • 600 gr  whipped cream cheese at room temperature
  • 3 teaspoons of  butter at room temperature (this I would omit next time around)
  • 2 tablespoons vanilla extract
  • 500 ml of whipping cream
  • 1.5 teaspoon lemon juice to taste
  • 2-3 tablespoons Swerve confectioners or Splenda to taste 



  1. Set oven to 375

    Lightly toast almond flour and (very finely chopped!) pecans in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don’t skip!

  2. Transfer toasted nuts to a small bowl (or go straight for the serving glass)springform pan (mine was missing so I had no choice but to use a regular cake pan) and mix in Swerve. Add in butter, mix until thoroughly combined, and press into serving glass or dish. Place in heated oven for 7 minutes (no more!!!)

    Refrigerate while you make the cheesecake.


  1. Add 35% whipping cream to mixer and when partially stiff add in 1 teaspoon of vanilla and the sweetener to taste. Put in refrigerated until needed.
  2. Add sour cream to a medium bowl and cream cheese and beat with an electric mixer until fully creamed.  Add butter and vanilla extract, lemon juice, Swerve/Splenda and beat until just combined.
  3. Fold in whipped sour cream. Refrigerate for a few hours and then add the cheesecake mixture on top of the “graham” mixture. Refrigerate for a couple hours (or overnight)


zucchini boats

Use leftover bacon grease for this recipe
bell pepper (yellow, orange or red)
1 lb ground beef
14 ozs diced tomatoes (drained)
2 yellow onion (chopped)
4-6 garlic cloves as you desire (I desire a lot (chopped minced)
3/4 cup Worcestershire sauce
medium cheddar cheese
cayenne pepper (1 tablespoon)
Preheat oven to 350
Combine beef and onions, garlic and peppers and brown beef. Add Worcestershire sauce. cook until browned.
Add canned tomatoes . Cook until most of the liquid is absorbed (5 minutes). add cheese
slice zucchini in half and scoop part out and replace with meat mixture.
Place in baking container and add cheese on top

cook 375 for 25 minutes

Cream and garlic scallops

Creamy Garlic Scallops Recipe

Prep Time: 10 Mins | Cook Time: 5 Mins

1 lb jumbo natural scallops
Ground black pepper
1 tablespoon olive oil
1 tablespoon melted butter
2 cloves garlic, minced
3 tablespoons heavy whipping cream
1/4 cup water
1/8 teaspoon cayenne pepper
Salt, to taste
1 teaspoon chopped parsley leaves
1 slice lemon wedges, quartered, for garnishing, optional


Rinse the scallops, pat dry with paper towels. Season with salt and black pepper.

Heat up a skillet with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, but don’t overcook them. Remove and set aside.

On the same skillet, add the garlic and saute. Add a little bit olive oil if you want. Add the cream, water, wine, salt and cayenne pepper. Bring it to a gentle simmer until the sauce thickens a bit. Add the scallops back into the skillet, add the chopped parsley leaves and lemon wedges, turn off heat and serve immediately.