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Loaded Cauliflower Soup
This soup is a riff on loaded potato soup but way lower in carbs and just as filling!
Bowl of Loaded Cauliflower Soup
Servings
Ingredients
Servings
Ingredients
Bowl of Loaded Cauliflower Soup
Instructions
  1. In a frying pan, over medium heat, cook bacon until very crisp, 5-7 minutes. Using tongs transfer bacon to paper towels to drain and cool. Reserve 1 tablespoon drippings and discard the rest. Break up bacon into small bits once it has cooled and dried to crispy.
  2. To a medium size pot, add the bacon drippings, leeks, celery root/stalks and garlic. Increase heat to medium-high and cook stirring often until crisp-tender, about 5 mins.
  3. Add cauliflower, stock, salt and pepper – bring to boil. Cover and reduce heat to medium and simmer for about 15 mins until the cauliflower is very tender.
  4. Pour mixture into a blender (carefully!!) or use an immersion blender. Add the half and half and blend till nice and smooth.
  5. Return mixture to pan and cook until thoroughly warmed. Ladle soup into bowls and garnish with bacon, cheese, parsley and chives, croutons….
Recipe Notes

To Make Croutons:  Slice your bread of choice and cut into 1/4” cubes. Melt 2 tablespoons of Honey Ghee and add dill or any other herb, salt, pepper and mix everything together. Spread out on a cookie sheet and place into a 375F preheated oven. Bake for 10-15 minutes, depending on crunchy you want them. Remove from oven and cool.

May use any of our ghee products to make croutons.

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Sriracha Ghee-Injected Chicken
Sriracha Ghee-Injected Chicken
Servings
Ingredients
Servings
Ingredients
Sriracha Ghee-Injected Chicken
Instructions
  1. Preheat oven to 400F.
  2. Remove any giblets that are stuffed inside the chicken cavity. Wash and dry the chicken, inside and out. Sprinkle the inside with Sriracha powder and salt.
  3. Melt the ghee in a clean, narrow jar in the microwave. Using a food injector*, pull the melted ghee into the tube with the plunger. Insert it under the chicken skin at the breasts and thighs. Insert in ONE spot and move the injector around to spread the ghee under the skin without puncturing more holes. Pull the injector out and insert in the other breast. Repeat with the thigh area.
  4. Baste the outside of the chicken with a little ghee and sprinkle with paprika and chives.
  5. Reduce oven temp to 375F and bake chicken for 20 minutes. Every 15 minutes baste the chicken with pan drippings till it has reached an internal temperature of 165F** at the thickest part of the bird.
  6. Remove from oven and allow chicken to rest for 15 mins before serving.
Recipe Notes

* Find an injector at grocery stores or amazon.com

** A good rule of thumb is to allow 20 minutes per pound as a guide for roasting a chicken.

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Mashed Parsnips with Sriracha Ghee and Herbs
Mashed Parsnips with Sriracha Ghee and Herbs
Servings
Ingredients
Servings
Ingredients
Mashed Parsnips with Sriracha Ghee and Herbs
Instructions
  1. Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes.
  2. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.
  3. Return the parsnips to the pot and mash them with a potato masher, mashing to the consistency you desire.
  4. Stir in the yogurt, ghee, lemon zest, and lemon juice.
  5. Season to taste with salt and pepper.
  6. Transfer to a warm serving bowl and sprinkle with herbs and drizzle melted Sriracha Ghee and serve.
Recipe Notes

Servings: 4

SOURCE: Healthy Living Kitchen Keto friendly Recipe is courtesy of Michelle Wohlfarth, a Holistic Health Educator and Certified Integrative Nutrition Coach and owner of Healthy Living Kitchen in Central PA.