1/2 cup  Swerve Confectioners Sugar 

1 cup Sugar-Free Peanut Butter 

2 tsp Vanilla Extract 

1 bag Lily's Chocolate Chips 

1 egg

1 can Cannellini Beans

salt to taste 

3 tbs pesto

1 garlic cloves 

1/2 cup lemon juice 

pepper to taste

1/2 cup olive oil

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1 bag of Trader Joe's Kohlrabi Pasta 

1/2 cup Basil Pesto

2 Tbsp Oil Olive 

1 Tomato sliced

1 Tbsp chopped Parsley

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1 medium size bag of asparagus 

2 onions sliced

1/4 cup olive oil

4-6 slices of bacon

1 Tomato slice

2 eggs

3 tbsp butter

 

In a frying pan add olive oil and butter add slice onions and cook till tender. In another pan prepare add just bacon into a non stick frying pan cook thoroughly turning often.

 

Clean and prep asparagus then add then to the pan with the onions. Cook until asparagus is your desired texture. Once bacon is done cooking remove from the pan and place on a paper towel. In the pan you cooked bacon in crack two eggs in and cook sunny side up.  Once cooked thoroughly place asparagus and onions on a plate top with cooked onions, crumble bacon and cooked egg on top. Enjoy!

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1 cup unsweetened Coconut milk 

3 tbsp Chia Seeds 

1 tsp Lakanto Maple Syrup 

1 tsp Vanilla Extract 

1/4 cup Lily's Chocolate Chips 

2 Bunches of Asparagus 

3 Tbs of unsalted butter 

2 medium yellow onions, chopped 

1-2 garlic cloves chopped 

6 cups chicken broth 

salt

fresh pepper

2/3 cup lemon juice 

1/2 cup shredded parmesan cheese

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2 Burrata cheese balls  

1/4 basil pesto  

1/4 cup olive oil

1 Tomato slice

3/4 cup fresh lemon juice 

salt and pepper to taste

1/4 cup pistachios

 

In small bowl mix lemon juice, olive oil, salt and pepper, set aside. Chop or slice tomatoes and set aside. In a medium bowl place burrata cheese, add tomatoes, drizzle with pesto, and lemon vinaigrette blend. Add pistachios and it's ready to serve.

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4 tbsp Navitas Cocoa Powder 

Swerve Confectioners Sugar 

1 tsp Vanilla Extract

2 Eggs 

1/2 tsp baking powder

3 tbsp Heavy Whipping Cream 

2 Outer Aisle Cauliflower Sandwich Thins 

3 Tbsp Trader Joes Buffalo Chicken Dip

Arugula

Sliced Avocado

Tomato

 

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1 medium size bag of asparagus 

2 onions sliced

1/4 cup olive oil

4-6 slices of bacon

1 Tomato slice

2 eggs

3 tbsp butter

 

In a frying pan add olive oil and butter add slice onions and cook till tender. In another pan prepare add just bacon into a non stick frying pan cook thoroughly turning often.

 

Clean and prep asparagus then add then to the pan with the onions. Cook until asparagus is your desired texture. Once bacon is done cooking remove from the pan and place on a paper towel. In the pan you cooked bacon in crack two eggs in and cook sunny side up.  Once cooked thoroughly place asparagus and onions on a plate top with cooked onions, crumble bacon and cooked egg on top. Enjoy!

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