Add the dressing ingredients to a small bowl and whisk together.

Add the red onion, parsley, mint, green onions, cucumber and tomatoes to the large bowl with the cauliflower once it has cooled. Pour the dressing over top and stir everything until combined.

Arrange the bacon rashes on the prepared tray. Bake for 10 minutes, then reduce the heat to 350°F (175°C) and bake for 5-10 minutes more.

Transfer the cooked bacon to a paper towel-lined plate to absorb the extra fat. When cool, crumble the bacon into small pieces.

In a small jug, whisk together all dressing ingredients. Taste and adjust with salt and pepper. Keep refrigerated until ready to use.

Cut the broccoli into florets. Chop the florets into bite-sized pieces and transfer to a large salad bowl.

Add all of the ingredients to the bowl with the broccoli. Top with crumbled bacon. Add in the dressing and toss well to combine.

Pour into pospsicle molds, place the lids and put in the freezer for 2 hours or until the yogurt is fully frozen. Just before serving, run the popsicle mold under hot water for a few seconds to loosen the popsicle. Enjoy!

While lentils are cooking, prepare a large mixing bowl and add bread crumbs and oat flour. Stir well and set aside.

In a large pan add olive oil, diced carrot, onion, and pepper. Cook on medium to low heat for about 5 minutes. When done, transfer it in the bowl with the dry ingredients (bread crumbs and lentils). Stir everything well and set aside. 

When lentils are cooked, transfer 2/3 cooked lentils to the food processor and process several times until it becomes a puree. Then add the puree and 1/3 of the lentils that were not processed, to the bowl with the rest of the ingredients. Add a soy sauce, and stir until everything is combined. Use your hands to form patties. This mixture will give you 7 large patties (about 3 inches).

Burger patties can be fried with a little olive oil for 2-3 minutes each side, or baked for about 15 minutes. Choose which option suits you the best. We pan-fried ours.

Serve and enjoy!

Soak the sweetbreads in the milk for a minimum of 2 hours (overnight is fine, if that makes it easier for you). Drain, rinse, and pat dry.

Preheat the air fryer to 400F. Spray the basket of your air fryer with cooking spray to avoid sticking.

Cut the sweetbreads into chunks around 1.5 inches square (breaking them apart is okay, too.) Sprinkle with Susie-Q. Lay seasoned side down in the basket, season the side that is now up.

When the oven has come to temperature, air fry for approximately 20 minutes. About mid way, give the basket a shake to make sure nothing is sticking. Sweetbreads should be nice and golden brown at the end of the cooking time.

Divide into 3 servings. Serve with a side of sugar free BBQ sauce or ranch dressing for dipping, if desired.

Notes:
• Most Sweetbreads recipes will tell you to blanch the sweetbreads in boiling water, quickly cool them, then painstakingly remove all of the membrane before cutting them up. I have bypassed all that, and they come out just fine! This is a much quicker and easier method.
• Susie-Q is a combination of salt, garlic, and parsley. If you don’t have this seasoning, use a little salt and garlic.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The milk in this recipe is not included in the nutritional panel, since it is not consumed. This recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 480, Total Fat 37 g, Saturated Fat 13 g, Sodium 509 mg, Potassium 655 mg, Total Carbohydrate 0 g, Dietary Fiber 0 g, Sugars 0 g, Protein 33 g. Macros: 72% Fat, 28% protein, 0% carbs.

© July 29, 2020 Roxana Lopez for Aunt Rocky’s.

Soak peanuts a minimum of 4–6 hours or as long as overnight or you can roast it. Peel the peanuts.

Place roasted black sesame and peeled peanuts into a high speed blender. Add the water and blend for a few minutes until frothy.

Drain milk through a nut milk bag. Heat peanut sesame water in a sauce pot over medium heat until it begins to simmer. Note, stir evenly while heating. Stir in sugar until dissolved.

Heat olive oil in a 10-inch cast iron skillet over medium-high. Add the garlic, onion and bell pepper and cook until just soft; about 3 minutes. Add the oregano, thyme, salt and tomato paste and cook another 2 minutes.

Add the can of tomatoes and freshly chopped basil. Bring to a slow boil while stirring. Reduce heat to medium-low and let the tomato sauce simmer to cook off some of the liquid, about 5–10 minutes. The mixture should start to thicken up slightly.

Arrange the sliced veggies on top of the sauce in an alternating pattern such as eggplant, tomato, zucchini. Start with the outer ring of the pan and work your way towards the centre. Drizzle some olive oil over the veggies and season with salt and pepper.

Cover the skillet with tinfoil and place in the oven to bake for 30 minutes. After 30 minutes, remove the tinfoil and bake for another 15 minutes. Serve hot.

Mix the flax with the hot water, set aside in a shallow dish.

Rinse and pat dry the tofu. Cut tofu into desired shape (I used rectangles). Dip the tofu into the flax mixture. Then dip the tofu into the rinds, pressing firmly.

Spray with a generous amount of oil (I used olive oil). Place in air fryer for 10 to 14 minutes. No need to flip them.

Add the florets to rapidly boiling water and cook for 2 to 3 minutes. Use a slotted spoon to remove the broccoli from the boiling water and place into the ice water. Transfer to a colander to drain once cooled.

In a measuring cup, stir the sauce ingredients well. Set near the stove with a spoon.

Add peanut oil, garlic, and ginger to a pan over medium-high heat. When you can smell ginger and garlic, add onion and bell pepper. Stir them around for a bit then push everything to the side.

Add chicken to the center of the pan and spread in an even layer. Let the chicken sit for a minute or so to develop some color on the exterior then flip it over to develop color on the other side. Start to stir things around until the outside of the chicken no longer looks raw.

Increase the heat to high and add the stir fry sauce. Bring to a boil and cook uncovered for 3 minutes.
Add the broccoli and heat all the way through. Serve.

Using a clean bowl, beat the egg whites with the whisk attachment of a stand mixer at high speed, until stiff peaks form. You want the egg whites to be very fluffy! When the egg whites begin to collect inside of the whisk, then they are ready. This should take about 5 minutes.

Fold the lime zest into the whipped cream, then divide the whipped cream into two equal portions. Fold the first portion of the whipped cream into the egg whites and gently incorporate with a rubber spatula until the egg whites reduce in size to about half. Fold in the remaining whipped cream until well mixed throughout, but be careful not to over-stir. 

Carefully spoon the mousse into a piping bag with the star attachment. Pipe mousse into six small serving dishes, then garnish each with a small sprinkle of lime zest and a sprig of fresh mint. Refrigerate immediately and chill for a minimum of 15 minutes, but not more than 3 hours, before serving.