In separate bowl mix onion, jalapeno, tomato, cilantro, avocado and lime juice.

Garnish buffalo dip with your homemade salsa and dig in with your celery sticks.

Note: If you plan on freezing your ice cream longer than a few hours, you can add 1 teaspoon of rum (while blending) to make your ice cream creamier and smoother.

Put the milk into a heat proof bowl or cup. Place the milk in the microwave for about 30 seconds to warm up. Then add oil to milk.

Add the wet ingredients to the dry and mix with your fingertips to combine, working the liquid into the dough until a sticky ball forms.

Put some plastic wrap over the bowl and let it rest for 30 minutes.

Divide the dough into 8-12 balls (for small tortillas), or 6-8 balls for larger ones. Set them on your work surface, cover with plastic or a tea towel and allow them to rest for 15 minutes.

Lightly dust your counter (or whatever your working surface may be) with flour, and roll out each ball of dough into a circle (or circle-like shape, mine are never perfect circles.) Continue adding flour as you roll them out. I like mine thin so this takes a while.

Heat a dry griddle or cast iron skillet over high heat for 5 minutes. Then cook the tortillas 30 seconds on each side, or until dough looks dry and slightly wrinkled and a few brown spots form on both sides.
Place in a tortilla warmer or on plate and serve while you finish cooking the rest of them.

Begin to drizzle the extra virgin olive oil into the tuna mixture. Stop and mix, and add more to reach desired consistency. Remember you can always add more, but cannot remove it, so start with just a couple teaspoons.

Add salt and pepper to taste, and serve on top of Bibb or Boston lettuce leaves.

2. Add the salt and the butter to the still hot cauliflower and purée until smooth.

3. Add the eggs and again purée until smooth.

4. Add the coconut flour and whisk until smooth.

5. Let the mass stand for 10 minutes.

6. Line a baking sheet with parchment paper.

7. Take a pastry bag with a large star tip and pipe rosettes or florets on the parchment paper. You can also use a freezer bag, fill it with the mass and cut away a tiny piece from one corner and then pipe nice figures.

8. Bake the duchess cauliflowers for 15–40 minutes. The baking time depends on the size.

9. Serve warm.

Wash and slice up the mushrooms, chop up onion and tomatoes.

Beat the egg and egg white with a pinch of salt and cook on a hot nonstick skillet (like an omelet). Remove and slice it up.

In the same skillet, heat p the coconut oil. Add the chopped onion and cook until soft. Add the mushrooms and stir around until browned. Next, add the minced cauliflower, a splash of soy sauce and salt and pepper. Cover with a lid and cook for about 5 minutes.

Remove skillet from heat and add the tomatoes. Stir around. Chop up some fresh mint and basil and add it to the pot together with the eggs. Stir everything together and serve immediately. You can garnish the dish with more chopped herbs if desired.

2. When ready to make the dessert, press the mixture of the lemon zest and vodka carefully through a strainer. A tea-strainer works well.

3. In a deep and narrow bowl, beat the egg whites until stiff peaks form.

4. In a medium bowl, combine the mascarpone, sweetener and the “Limoncello” fluid (i.e. the lemon zest infused vodka). Beat until smooth.

5. Carefully fold in the beaten egg whites.

6. Serve immediately.

2. Add the salt and the stevia to the cranberries and mix until well mixed.

3. In a large bowl, combine the carrots and the napa cabbage and mix lightly.

4. Add the cranberry mixture and mix until well mixed.

5. Let the flavors marinate by letting the salad sit in the refrigerator in an airtight container for a couple of hours.

2. Grease a 10-inch (25 cm) pie pan generously with soft butter.

3. In a medium bowl, combine 4 ounces (115 grams) of the cheese and all of the coconut flour. Mix well.

4. Add 3 eggs, one at a time, into the cheese and flour mixture and mix well after each addition. Knead the dough until smooth.

5. Place the dough in the pie pan. With your fingertips, press the dough into the bottom and up the sides of the pan. Prick the dough with a fork to prevent it from blistering while it bakes.

6. Pre-bake the pie crust for 15 minutes.

7. While the pie crust is in the oven, it’s time to make the cheese filling.

8. In a large bowl, combine the rest of the ingredients (6 ounces/170 grams cheese, 2 eggs, the heavy cream and the salt) and mix until well mixed.

9. After taking the pre-baked pie crust from the oven, add the filling and bake the pie for 30-40 minutes, until all the cheese has melted.

10. Serve hot or warm. Store the leftovers in the fridge.

2. Line a 6-count standard size muffin pan with paper liners.

3. In a large bowl, whisk together eggs, cream and erythritol until well mixed.

4. Add the coconut flour to the egg mixture and whisk until smooth.

5. Wait for 5 minutes until the batter is thick. Add the frozen blueberries and mix well.

6. Immediately scoop the batter into each muffin cup.

7. Bake for 25-30 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.

8. Let cool and serve.