Green Goddess Dressing Ingredients 1 pouch (226 grams) Functional Formularies Keto Formula 1 medium (230 grams) avocado, diced ½ cup (108 grams) olive oil 2 tablespoons (30 grams) raw apple cider vinegar 2 tablespoons (30 grams) lemon juice 1 teaspoon (5 grams) anchovy paste 1 cup (60 grams) fresh parsley 1 cup (60 grams) fresh cilantro 2 teaspoons (5 grams) tarragon, dried spice Salt/pepper Directions Combine all ingredients in a high-speed blender. Blend on high until smooth. Use a silicone ice cube tray to freeze individual portions.
Cran-Raspberry Smoothie Ingredients 8 ounces (226 grams) Functional Formularies Keto Formula 1 cup (123 grams) raspberries, fresh or frozen 1 cup (123 grams) cranberries, fresh or frozen 2 scoops (20 grams) Collagen Peptides, Vital Proteins 2 teaspoons (6 grams) fresh ginger, minced 3 tablespoons (45 grams) MCT oil Ice if using fresh berries Stevia if desired Directions Combine all ingredients in a high-speed blender. Blend until smooth and serve immediately.
Cream of Mushroom Soup Ingredients 1/3 cup (70 grams) butter 8 ounces (226 grams) portabella mushrooms, sliced 8 ounces (226 grams) shitake mushrooms, sliced 3 cloves (9 grams) fresh garlic 3 teaspoons (9 grams) thyme, dried spice 2 teaspoons (6 grams) onion powder 8 ounces (226 grams) 36% heavy cream 8 ounces (226 grams) Functional Formularies Keto Formula Salt/pepper Directions Melt the butter over medium heat in a stockpot. Add the sliced mushrooms and sauté until tender. Add the garlic and spices to the mushrooms and sauté for 1 minute. Add the cream and Functional Formularies Keto Formula to the mushrooms, stir to combine. Heat the soup mixture gently to warm, do not exceed 200 degrees.
Herb Cheese Dip Ingredients 8 ounces (226 grams) Functional Formularies Keto Formula 8 ounces (226 grams) cream cheese, Organic Valley, softened 8 ounces (226 grams) fresh goat cheese, softened 3 tablespoons (45 grams) coconut oil, melted 1 cup (60 grams) fresh parsley, loosely packed 1 cup (24 grams) fresh basil, loosely packed ¼ cup (10 grams) fresh mint, loosely packed Ground pepper Directions Combine the Functional Formularies Keto Formula, cream cheese, goat cheese, and coconut oil in a food processor. Pulse several times until the ingredients are completely combined. Line a loaf pan with plastic wrap. Scrape the cheese mixture into the lined loaf pan and cover with plastic wrap and refrigerate until firm. This may be made ahead up to this step. Mince all the herbs finely. Remove the cheese mixture from pan and discard the plastic. Press the minced herbs onto the top and sides of the cheese. Serve immediately.
Hummus Ingredients 3 cloves (9 grams) garlic 1 cup (132 grams) macadamia nuts, dry roasted 1 pouch (226 grams) Functional Formularies Keto Formula 1 tablespoon + 2 teaspoons (25 grams) olive oil 2 teaspoons (5 grams) oregano, dried herb Salt/pepper Directions Using a food processor, add the garlic cloves then pulse several times until it is finely chopped. Scrape the sides if needed. Add the remaining ingredients to the garlic. Pulse until the macadamia nuts are pureed. Scrape the hummus into a glass bowl with a tight-fitting lid. Refrigerate for at least 1 hour before serving.
Cauliflower Mac & Cheese Ingredients 1 large head 6-7 inches in diameter (840 grams) cauliflower, cut into bite size pieces 1 tablespoon (15 grams) olive oil 1 stick (114 grams) butter 3 cloves (9 grams) garlic, minced 2 teaspoons (6 grams) Turmeric, ground dry spice 2 teaspoons (6 grams) mustard, ground dry spice 1 pouch (226 grams) Functional Formularies Keto Formula 3 tablespoons (16 grams) nutritional yeast 8 ounces (226 grams) cheddar cheese, Organic Valley Raw Sharp Cheddar, shredded Salt/pepper to taste Directions Pre-heat the oven to 475 degrees. Spread the chopped cauliflower on a large baking sheet and drizzle with the olive oil. Toss to coat well. Roast for about 30 minutes or until tender. In a large sauté pan or pot, melt the butter, then add the garlic, turmeric, and mustard. Cook for 1-2 minutes over medium heat. Add the Functional Formularies Keto Formula, nutritional yeast, and cheddar cheese to the butter and spice mixture. Stir well to combine and heat gently over medium heat until the cheese has melted. Use a food thermometer to ensure the temperature does not go above 200 degrees. Add the cauliflower to the cheese mixture then stir. Serve immediately.