Golden Milk Latte/Smoothie Ingredients 1 pouch Functional Formularies Keto Formula 8.5 ounces (250 grams) coconut milk, Aroy-D 2 tablespoons (30 grams) coconut oil 1 tablespoon (12 grams) turmeric, ground dry spice 3 teaspoons (9 grams) cinnamon, ground dry spice 1 teaspoon (3 grams) ginger, ground dry spice ½ teaspoon (1.5 grams) black pepper, ground Stevia to sweeten if desired Directions Combine all ingredients in a pot and stir well to combine. Gently warm the mixture to about 100-120 degrees then serve as a latte. For a smoothie, allow the mixture to cool in the refrigerator. Once cool, blend with a few ice cubes.
Wild Salmon & Veggie Curry Ingredients 3 tablespoons (45 grams) coconut oil 1 cup (142 grams) broccoli florets, chopped 1 cup (149 grams) red bell pepper, chopped ¼ cup (40 grams) yellow onion, diced 1 tablespoon (15 grams) curry powder 8.5 ounces (250 grams) coconut milk, Aroy-D 1 pouch (226 grams) Functional Formularies Keto Formula 8 ounces (227 grams) wild caught salmon, 2-inch cubes Directions In a large sauté pan with high sides over medium heat, melt the coconut oil until shimmering. Add the broccoli florets, red bell pepper, and yellow onion. Sauté, stirring frequently, until the vegetables are mostly tender. They will continue to soften as cooking continues. Add the curry powder to the vegetables and heat until fragrant. Reduce the heat to medium/low then add the coconut milk and Functional Formularies Keto Formula to the vegetable mixture. Stir well to combine. Heat he curry mixture to about 160 degrees then add the salmon pieces in a single layer if possible. Gently push the salmon into the curry liquid so they are mostly submerged. Cover the pan with a tight-fitting lid and maintain a gentle simmer until the largest salmon pieces reach an internal temperature of 145 degrees. Serve immediately. Fresh basil or cilantro would be a wonderful addition.
Chocolate Mint Ice Cream Ingredients 8.5 ounces (250 grams) coconut milk, Aroy-D 2 egg yolks 1 tablespoon (15 grams) cacao powder 4-5 (5 grams) fresh mint leaves Stevia to taste 1 pouch (226 grams) Functional Formularies Keto Formula 2 tablespoons (30 grams) MCT oil Directions In a saucepan, combine the coconut milk, egg yolks, cacao powder, mint leaves, and stevia (if using). Whisk until completely combined. Gently heat on medium low, stirring constantly, until the mixture reaches 160 degrees. The mixture should begin to thicken. Pour the cooked custard through a fine mesh sieve to remove any pieces of cooked egg and the mint leaves. Add the Functional Formularies Keto Formula and the MCT oil to the custard and stir very well to combine. Chill the in the refrigerator until completely cool. The mixture can be prepped and stored in this state until you are ready for the final step. Following manufacture instructions, pour the custard into an ice cream maker and churn until the mixture reaches the consistency of soft serve ice cream. Enjoy immediately and freeze leftovers in ice pop molds. The ice cream will be very hard once completely frozen.
Tahini Dressing Ingredients 1 pouch (226 grams) Functional Formularies Keto Formula 1 cup (109 grams) extra virgin olive oil 3 tablespoons (45 grams) lemon juice 2 cloves (6 grams) fresh garlic Salt/pepper to taste Directions Combine all ingredients in a blender and blend on high until the dressing is completely smooth. Season with salt and pepper if desired. Store remaining dressing in a glass jar and refrigerate.
Spice Muffins Ingredients 1 package (226 grams) Functional Formularies Keto Formula 2 large (100 grams) fresh eggs ½ cup (114 grams) butter, melted 1 cup (112 grams) almond flour ¼ cup (30 grams) coconut flour 2 teaspoons (8 grams) konjac root flour 1 tablespoon (12 grams) pumpkin spice blend (cinnamon, ginger, nutmeg, cloves) 1 teaspoon (4 grams) baking soda Stevia to taste Directions Preheat the oven to 300 degrees F. Line a muffin tin with parchment paper liners. Combine the formula, eggs, and melted butter in a large mixing bowl and stir to combine. Sift together the almond flour, coconut flour, konjac root flour, pumpkin spice blend, baking soda, and stevia. Add the dry ingredients to the wet and stir very well to combine. Scrape the sides of the bowl once. Fill each parchment liner half way and bake for 25-30 minutes until done. A toothpick inserted into the center of a muffin should remain clean when removed.
Avocado Ginger Smoothie Ingredients 1 pouch (226 grams) Functional Formularies Keto Formula 1 medium (230 grams) Hass avocado, peeled and seed removed 1 scoop (10 grams) Vital Proteins Collagen Peptides 2 tablespoons plus 1 teaspoon (35 grams) MCT oil 3 tablespoons (45 grams) lemon juice 3 tablespoons (18 grams) fresh ginger root, minced 1 cup Ice cubes Stevia to taste if desired Directions Combine all ingredients in a blender. Blend on high speed until all ingredients are completely smooth. Divide the smoothie into desired portions and freeze.