Jack-O-Guac

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Yield:	8 servings
Difficulty:	Easy
Prep Time:	20 minutes

Here's another wonderful way to eat avocados...

Ingredients:

• 4 ripe avocados, pit & skins removed
• ¼ tsp. Onnit Himalayan salt
• 1 tomato, chopped
• ½ red onion, finely diced
• 2 tbsp. cilantro, finely diced
• 3 limes, juiced
• Seasoning to taste: chili powder, cayenne pepper, garlic powder
• 2 large orange bell peppers
• Blue corn chips*
• Fried pork rinds, keto option**

Directions:

1. In a large mixing bowl, add the avocado meat, tomato, onion, cilantro, lime juice, salt and seasonings. Mix with a fork until desired consistency is achieved. I’m a big fan of chunky guacamole, so I’ll keep some nice chunks of avocado in there, which happen to make this faux pumpkin barf look that much more real!
2. Take one large bell pepper, and carefully slice off the top and remove the seeds and membranes from center. Carve out the eyes and mouth with a small paring knife or a small carving knife. Make a greater than sign “>” for the left and a less than sign “<” for the right eye. For the mouth, cut a large “U” shape at the bottom of the bell pepper.
3. Using a spoon, add the guacamole to the inside of the carved bell pepper and add what’s remaining to appear like it’s pouring out of the mouth on the serving platter. Serve with sliced bell peppers, blue corn chips, and pork rinds (if a crunchy keto option is desired). Serve immediately.

Notes:

*We bought Jackson’s Honest Blue Corn Tortilla Chips slow-cooked with coconut oil from Whole Foods Market. **We bought 4505 Chicharrones Jalapeno Cheddar fried pork rinds.

Black Blood Witches’ Brew

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Yield:	12
Difficulty:	Easy
Prep Time:	10 minutes

Because adults should be able to enjoy Halloween too.

Ingredients:

• 3 bottles dark red blend wine*
• ¾ cup brandy
• ½ cup organic orange juice
• 3 blood oranges, sliced
• 2 blood oranges, juiced
• 3 cups frozen blackberries
• 2 cups black grapes
• Spider charcoal ice cubes, optional
• Dry ice, optional

Directions:

1. Add the wine, brandy, orange juice, and fruit to a large pitcher. Mix together with a spoon and keep in fridge for 4 hours or overnight to let the flavor to develop.
2. When ready to serve, add to individual glasses or large caldron. Add dry ice to the caldron for the “smoky” witches’ brew effect. Wear gloves handling or do not touch the dry ice directly. It will burn your hands! Also, dry ice only keeps in standard temperature freezers for less than a day (I learned this the hard way). So buy it the day of serving. If adding dry ice to the individual glasses, note that you can consume only once the dry ice has melted. If it touches your mouth, it will burn your precious lips and that’s not a cute look. To break into smaller ice “cubes” I added it to a plastic bag, sealed it, and slammed it against the floor. Probably not the most professional means, but hey, it works. But remember, protect your hands and skin! We recommend not doing this around children.
3. If using charcoal spider ice cubes, add to individual serving glasses or toss into the caldron. Simply mix one scoop of charcoal with 6 fl. oz. water and add to spider molds. Freeze until set, about 5 hours.
4. Enjoy responsibly 🙂

Notes:

*We used Menage a Trois Midnight, dark red blend

Purple Monster Mash

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Yield:	6-8 servings
Difficulty:	Medium
Prep Time:	15 minutes
Cook Time:	30 minutes
Total Time:	45 minutes

Ingredients:

• 4 purple sweet potatoes, washed, peeled & quartered
• ½ cup potato water*
• ½ cup beef bone broth**
• 2 black olives
• 2 green olives
• 4 tbsp. goat cheese
• ¼ beet, boiled & peeled
• ¼ cup rendered herbed ghee (recipe with steak below)
• 1-2 tsp. Himalayan salt, plus more for boiling

Directions:

1. Bring a large pot of water to boil, heavily salting the water prior.
2. Add the purple potatoes and beet to water. Cover and boil for about 25 minutes, or until you can easily pierce it with a fork.
3. Drain, but make sure to save ½ cup of the water to add back to the mash. Set aside the boiled beet. Add the saved water, bone broth, salt, and herbed ghee to the potatoes. If you prefer a sweet fall flavor, see the notes below. Mash using an electric mixer.
4. I would recommend kitchen gloves for this portion (I learned the hard way). Finely dice the beet into very tiny pieces for the monster mouth. Roll and mold the goat cheese to form the eyes and teeth. Slice the olives for the eyes. Get creative! This part would be fun for the kids, or adults. I love playing with food, especially when I can eat it afterwards...

Notes:

*Saved and set aside when draining the boiled potatoes. **We used Kettle & Fire beef bone broth. ***For a sweeter, fall-inspired flavor, swap the bone broth and ghee for coconut milk. Add ¼ ghee or butter, 1 tsp. ground cinnamon, ¼ tsp. ground cardamom, ¼ tsp. ground cloves, and Sweet Leaf Stevia Drops, vanilla creme flavor.

Bloody Steak with Herbed Ghee

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Yield:	2 servings
Difficulty:	Medium
Prep Time:	40 minutes
Cook Time:	8 minutes
Total Time:	50 minutes

Is there anything spookier than a bloody steak? Yes, there's a lot of things. The truth is, I really just wanted an excuse to eat a delicious steak. Here is my recipe for the perfect seared steak, medium rare of course, with my new favorite herbed ghee that I cook and dip everything in. So freaking good!

Ingredients:

• 2 grass-fed, pasture-raised ribeye steaks
• 2 tbsp. Himalayan salt or Fleur de sol
• Black pepper, to taste
• 1 cup ghee or pastured butter
• 4 garlic cloves
• 10 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 2 tbsp. avocado oil

Directions:

1. Rub each steak with a more coarse salt, like kosher, Himalayan or Fleur de sol. Set aside at room temperature or in the fridge if overnight. Ideally, you want to salt your steak at least 40 minutes prior to cooking. I like ribeye the best for flavor and happiness purposes, but you can use whichever cut tickles your fancy.
2. In a small saucepan on low, add the ghee, fresh herbs on the sprigs, and the garlic cloves--you can keep the skin on because we’re just using for infusion. Let the ghee melt and the flavors develop for 15 to 20 minutes.
3. Preheat cast-iron skillet to high heat. You want it to be smoking hot when you throw on the steaks in order to get the best sear. Cast-iron skillets and fast-searing are both crucial components to a brown crust without overcooking the meat. Make sure you use a high-smoke point oil like avocado oil here. Butter and olive oil have to low of a smoke point and will brown and turn rancid, which is not good for flavor and can produce toxins.
4. Add the steak to the oiled very hot pan. The cooking times will vary based on the thickness of the steak, but I recommend about three minutes per side for 2-inch thick steak. Remove from heat and baste with the herbed ghee or butter, adding the herbs and garlic on top of the steak as you baste to add more flavor. To baste, tilt your pan to the side, which is basically an arm workout considering the weight of a cast-iron skillet, and continue to spoon the ghee on top of the steak to get a more golden crisp. Repeat on the other side. For this Halloween recipe, I like a bloody medium-rare steak, which is about 130-degrees Fahrenheit so make sure you double check with a meat thermometer.
5. Remove the steaks from the pan, and let cool on a cutting board for at least 15 minutes prior to slicing and serving. Serve with additional herbed ghee if you so choose. I like to make extra herbed ghee and save it for cooking other dishes, like adding it to the “Purple Monster Mash” or for scrambling my eggs in the morning. The options are endless!

Ghostly Keto Bites

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Yield:	6 bites
Difficulty:	Easy
Prep Time:	10 minutes
Total Time:	25 minutes

If you're looking for a slightly sweet and rich dessert without any sugar, this is the perfect recipe for you. All you need is four ingredients and almost no cooking skills. Does it get any better than that? Nope. You can easily create an orange creamsicle version by adding one tablespoon of our tangerine dream Joint Oil to the mixture prior to pouring into the molds. This will turn your ghost bites orange, but hey, it's a Halloween color, so it works!

Ingredients:

• ½ cup raw cacao butter
• ⅓ cup raw coconut butter
• 1 tbsp. Onnit Almond Milk Latte Emulsified MCT Oil
• 30 drops SweetLeaf Stevia Drops, vanilla creme flavor
• Ghost silicone molds

Directions:

1. In a small saucepan on medium-low heat, add the raw cacao butter (chips or bar) and coconut butter. Stir until melted and remove from heat.
2. Stir in the Almond Milk Latte EMCT Oil and the vanilla creme (or flavor of choice) Stevia drops.
3. Pour into molds and freeze for 15 minutes, or until hardened.
4. Store in airtight container in the fridge for up to one week.

Electrolyte Creepy Crawler Gummies

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Yield:	approx. 18 gummies
Difficulty:	Easy
Prep Time:	15 minutes
Total Time:	3 hours 15 minutes

These hydrating gummies are fun for the whole family. Too much wine pushed mom and dad over the edge? Looking for a sugar-free treat the kids will enjoy? This recipe will check all your boxes this Halloween. For a more tart flavor variety, squeeze in your favorite citrus juice. You can also switch up the flavor profile by using your favorite organic juice or coconut milk in place of the water.

Ingredients:

• 1 cup water
• 3 scoops Onnit Mineral Electrolytes, lime flavor
• ¼ tsp. of each color, vegetable-based colorants*
• 4 tbsp. grass-fed beef gelatin**
• Bug silicone molds

Directions:

1. In a mixing bowl, add ⅓ cup of cold water and stir in 3 scoops of Onnit Mineral Electrolytes. It will foam at first, but it will settle after a minute or so. Mixing the electrolytes with cold water prior to adding hot water is key, so don’t skip this step.
2. Bring the remaining water (⅔ cup) to a simmer, not a boil. Remove from heat and slowly stir it in the electrolyte mixture, adding the gelatin in between pours.
3. Divide the gelatin-electrolyte mixture into three mixing bowls. Add ¼ tsp. of each vegetable-based colorant to each bowl and stir. We used red, yellow and blue.
4. Pour the dyed mixtures into molds and refrigerate for 3 hours.
5. Once firm, remove from molds and store in airtight container for up to 5 days.

Notes:

*We used India Tree Natural Decorating Colorants purchased at our local Whole Foods Market. You can also make your own natural food dye at home using turmeric, beet, and spirulina. **We used Vital Proteins’ Pasture-raised, Grass-fed, non-GMO Beef Gelatin.

The post 6 Healthy Halloween Recipes appeared first on Onnit Academy.

We brought in Zach Rocheleau, king of food porn, of The Flexible Dieting Lifestyle to show us his skills. He’s created two keto recipes that are going to blow your mind. Want to eat pizza and cookie dough while still feeling good about it? We got you. Behold the Keto Pepperoni Pizza (cauliflower crust not included) and Keto Chocolate Chip Cookie Dough.

You’re welcome.

Keto Pepperoni Pizza

By: Zach Rocheleau, The Flexible Dieting Lifestyle
Yields: 1 small pizza
Cook Time: 20 minutes
Difficulty: Easy

Ingredients (Keto Crust)

50g almond flour (3.5 tbsp.)
5g coconut flour (1.5 tsp.)
30g whole milk ricotta (⅛ cup)
56g (2oz) shredded monterey jack cheese (or any full-fat cheese you want)
1 pasture-raised egg
2g baking powder (½ tsp)
Dash of dried oregano and dried basil

Ingredients (Toppings)

60g no-sugar-added marinara of choice (¼ cup)
28g shredded Monterey Jack cheese (1 oz)
6 uncured pepperonis

DIRECTIONS

1) Preheat your oven to 450 degree Fahrenheit. Add your ricotta and 2 oz. of Monterey Jack cheese into a microwave safe bowl. Microwave for 30 seconds. Then take out and mix until they are full formed together.
2) Now you will add your egg and mix that in. In a separate bowl, mix together your dry ingredients to avoid any clumps. Then add those a little bit at a time and start to mix them in with cheese and egg mixture. Once you’ve mixed them around a good bit, you should have a super thick paste like consistency.
3) Now you will take your pizza pan, add some parchment paper to it, and add your dough on top. Make sure to have a bowl of warm water to wet your hands because the dough will be too sticky to handle if not. So dip your fingers into the warm water and then start to spread your dough out. You are just spreading it out by pressing your fingers into the dough and just working it out bigger and bigger into a pizza shape. Continue to wet your fingers.
4) So now once you have a solid pizza shape, take a fork and poke some holes in it to ensure it doesn’t bubble up. Now add to your oven to cook for about 12-15 minute. You are cooking until it is golden.
5) Once pizza is done, take out of the oven and add your pizza toppings and add back in for about 5 minutes. Then put on broil for 1 to 2 minutes, or until the cheese turns golden on top. Slice up and enjoy this heavenly Keto Pizza!

Pro Tip: If you want to bring down the macros a bit, you can use half the amount of cheese in the base of the dough (drop to 28g) and use more 30g more of the ricotta.

Macronutrients
9 net carbs, 63g fat, 18g carbohydrates, 9g fiber, 42g protein

Keto Edible Chocolate Chip Cookie Dough

By: Zach Rocheleau, The Flexible DIeting Lifestyle
Yields: 1 bowl (serves 2-3)
Prep Time: 10 minutes
Difficulty: Easy

INGREDIENTS

42g grass-fed or pastured butter, room temperature (3 Tbsp)
28g cashew butter, room temperature (2 Tbsp)
14g full-fat organic cream cheese, room temperature (1 Tbsp)
120g unsweetened vanilla almond milk (4oz)
42g coconut flour (¼ cup)
2g vanilla extract (can omit this if you use the drops) (½ tsp.)
6 drops of Sweet Leaf Liquid Stevia vanilla creme (Can sub 2g Zero Cal Sweetener of your choice)
15g Lily’s Stevia-sweetened chocolate chips (1 Tbsp)

DIRECTIONS

1) If not at room temperature, add butter, cashew butter and cream cheese to a microwave safe bowl and add them to the microwave for 15 seconds to soften. Then mix together.
2) Now add your almond milk and sweet drops. Mix all that together. Now add half your coconut flour and mix together. Then add the rest and mix. Once it is pretty thick, add your chocolate chips and store in the fridge. I like to do this overnight because the longer it is in the fridge, the more the coconut flour will thicken it up.
3) Then take out and enjoy! Remember sweetness is super relative. You can always add more. So feel free to add more drops or sweetener if you want it be a bit more sweet 🙂

Pro Tip: If you want to lower the carbs a bit and add more protein, you can use 15g of protein and take out 21g of your coconut flour to balance it out!

Macros for bowl:
20g net carbs, 63g fat, 42g carbs, 22g fiber, 16g protein

The post Have Your Pizza And Cookie Dough Too With These 2 Keto Recipes appeared first on Onnit Academy.

Paleo-friendly Dessert #1: Avocado Pudding

Serves: 5
Cook time: 20 minutes
Difficulty: Easy

Ingredients

● 4 ripe Hass avocados
● ¼ cup unsweetened non-dairy milk*
● 5 tbsp. cacao powder
● 2 tsp. vanilla extract
● ¼ tsp. Himalayan salt
● 1 bar Lily’s Stevia-Sweetened Chocolate Bar, melted
● ¼ cup organic maple syrup
● ¼ tsp. ground cinnamon
● 2 tbsp. canned coconut cream or coconut butter

*We used unsweetened coconut milk.

Directions

1. Cut avocados in half and remove the pits. Scoop the avocado flesh from each half into the food processor or a blender. Make sure to remove the little stem at the end of the avocado; it’s not edible.

2. Add all ingredients (except the melted chocolate) to the food processor or blender.

3. Then, break the chocolate bar into small pieces, and place in a microwave-safe bowl. Microwave on high at 40-second intervals until the chocolate melts, about 2 minutes. Remove the chocolate from the microwave and stir well until smooth and free of clumps. Then add the melted chocolate to avocado mixture. Pulse for an additional 30 to 45 seconds.

4. Add about ½ cup of the pudding to serving bowls. Cover with plastic wrap and chill for at least 20 to 30 minutes before servings. For the best taste, keep in an air-sealed container for up to 2 days in the fridge. You can serve with a dollop of coconut whipped cream, cacao nibs, chopped nuts, and/or a fresh mint leaf for garnish.

Paleo-Friendly Dessert: Cookie Cake

Recipe Inspired by Rachel’s Good Eats! Be sure to check out her website for many more delicious, healthy recipes!

Serves: 4
Cook time: 20 minutes
Difficulty: Easy

They say, “if it ain’t broke, don’t fix it,” and that’s precisely how we feel about Rachel’s Good Eats Cashew Chocolate Chip Cookie Skillet. It’s perfectly ooey, gooey making you seriously question if it’s actually good for you. Well, we are here to reassure you. In the world of healthy desserts, this recipe reigns supreme. For those who are following a strict Paleo protocol, this may contain ingredients on your no-no list. While we respect your diet decisions, we want to offer healthier, tasty, whole-food based options for every meal–and yes, dessert is a meal in our book. After all, it’s not realistic to think you must live your life without a sweet treat every now and then. Happiness is integral in the total human optimization movement, so may this happiness bestow on you. Fair forewarning, this one quickly becomes addicting, fast!

Ingredients

● 1 egg, pasture raised*
● 3 tbsp maple syrup
● ¼ cup coconut oil**, melted
● ⅓ cup raw Walnut Almond Cashew Butter
● 1 tsp. vanilla extract
● 1 tbsp. unsweetened almond milk
● 1 cup almond flour***
● ¼ tsp baking soda
● ¼ tsp cinnamon
● ½-1 Lily’s Stevia-Sweetened Dark Chocolate Baking Bar, chopped into small pieces
● ¼ tsp. Himalayan salt
● 8-inch cast iron skillet, a baking dish, cake tin, or loaf tin

*We used Vital Farms pasture-raised eggs.
**Always use an unrefined, cold-pressed, organic coconut oil for the highest quality!
***We used Bob’s Red Mill finely ground almond flour.

Directions

1. Preheat oven to 325 degrees F.

2. Whisk egg in large bowl then pour in maple syrup, melted coconut oil, WAC butter, vanilla and almond milk. Whisk again.

3. Stir in almond flour, baking soda, cinnamon and some salt. Fold in chocolate chunks, leaving several chocolate chunks aside.

4. Lightly spray an 8-inch cast iron skillet with coconut oil then pour batter and spread out evenly using a silicone spatula. If your cast-iron is 13″, double all the ingredients. Place the last several pieces of chocolate on the top, sprinkle a little more Himalayan salt, and place in the oven for 19 minutes on the center rack. Turn the oven on broil and cook 1- 1½ additional minutes.
**Keep a close eye on it because it can burn quickly!

The post Paleo Dessert Recipes appeared first on Onnit Academy.

We understand, last night the calling was just too great, but I (thankfully) had no cookies in my pantry! I ran across this website and decided to give into my sweet tooth and make my own cookies!

Ingredients

• 1 cup cashew butter, see notes.
• 5 medjool dates, pits removed and soaked in water for 30 minutes.
• 2 tbsp water.
• 1 tsp ground vanilla beans or vanilla extract.
• 1/4 tsp sea salt.
• 1/4 tsp baking powder.
• 1/4 cup dark chocolate chips.

Instructions

• Preheat oven to 350.
• Drain the dates in the water.
• In a small blender combine the dates, sea salt, and 2 tbsp new water and mix until a caramel starts to form. If you need to add a little extra water, that is okay.
• In a food processor, mix the cashew butter, vanilla, and baking powder together.
• Add the caramel to the cashew butter mixture and pulse a few times.
• Lastly, add the chocolate chips and pulse a few more times.
• Drop cookies onto a lined baking sheet. I used a cookie scoop and got 9 cookies.
• Bake for 9-10 minutes.
• Wait until the cookies are completely cooled before removing them from the baking sheet.
• Store cookies in an airtight container in the fridge for up to 2 weeks. You can also freeze them for longer.

Notes:

I didn’t have any nut butter so I combined raw cashews (full of zinc) and almonds (lots of calcium) and blended them together in my Vitamix to make a fresh nut butter. Please remember that while these cookies are sweetened with a natural fruit (dates, also high in vitamin B6), they still contain A LOT of sugar.

We see so many people using the “it’s natural” excuse to eat more than enough to fill the craving. Natural does not mean free-for-all. Just like everything else in life, food too, must be balanced, especially the sweet stuff!

I used regular chocolate chips sweetened with cane sugar, I don’t know why I even had them in my house,  but I suggest finding a chocolate chip sweetened with stevia and xylitol, like Lily’s. I can’t decide if the batter was better or the cookie, I think I preferred the batter! Let us know what you think if you try them!!!

Enjoy!

The post Flourless Salted Caramel Chocolate Chip Cookies Recipe appeared first on Onnit Academy.

• 7 TBSP Kerry Gold Grass-Fed Butter
• 4 TSP Onnit Stevia
• 1 Large Egg
• 1 TSP Vanilla
• 1 1/2 Cups Pamela’s Baking & Pancake Mix
• 1/2 Cup Chopped Metabolate
• 1 TSP Onnit Coconut Oil

Directions:

Preheat oven to 350°. Cream butter and stevia together. Mix in egg and vanilla, then dry mix. Add chopped Metabolate and incorporate. Place scoops of dough (1 TBSP sized) on Onnit Coconut oil greased cookie sheet. Lightly flatten. Bake for approximately 12 to 15 minutes. Let cookies cool slightly and use a spatula to remove from cookie sheet.

The post Gluten Free Chocolate Chip Cookies Recipe appeared first on Onnit Academy.