Slow Cooker Braised Short Ribs   2 tbsp olive oil 4 lb beef short ribs 1 tsp Kosher salt ½ tsp pepper 1 large sweet onion thinly sliced 8 oz baby bella mushrooms sliced 2 tbsp tomato paste 2 tsp garlic minced 3 cups Kettle & Fire Beef Cooking Broth  
  1. Season short ribs on all sides with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat.
  3. Add seasoned ribs to the hot oil (bone side up first) and sear on each side for 1-2 minutes, until browned. (The ribs will not be cooked through.)
  4. Remove and transfer ribs to a large crockpot.
  5. To the same skillet, add onions, mushrooms, and tomato paste. Stir to coat the vegetables. Cook over medium heat until onions are tender (about 3-5 minutes).
  6. Add garlic and cook for one more minute.
  7. Increase the heat to high and pour in the beef cooking broth, stirring often and scraping up the brown bits from the pan. Bring the mixture to a boil and then reduce heat to medium. Simmer for 5 minutes, stirring and scraping the sides as needed.
  8. Pour over the ribs in the crockpot.
  9. Cover and cook on low for 7-8 hours. Or, cook on high for 3-5 hours.
  10. The ribs are done cooking when they easily fall off the bone.
  11. Serve over mashed potatoes.

Keto Halibut Ceviche

8 ounces fresh wild-caught halibut, cubed (preferably  sushi grade)

1 lime, juiced

2 teaspoons Brain Octane Oil

Pinch of Himalayan pink salt

1 small avocado, cubed

1 organic green onion, thinly sliced

2 tablespoons chopped fresh organic cilantro

Optional: 2 tablespoons diced quick-pickled radishes

  1. In a medium bowl, whisk together lime juice, Brain Octane Oil, and salt.
  2. Add remaining ingredients to the bowl and gently toss.
  3. Divide into 2 portions. Serve immediately if using sushi grade fish suitable to eat raw. Otherwise, cover and refrigerate for a few hours to allow the lime juice to penetrate the fish and “cook” it.



Lemon Thyme Chicken Paillard with Avocado Salad


1 Pkg Bell & Evans Boneless, Skin On Legs

2 Lemons, juiced

1 T Lemon zest

5 T Olive oil, divided

3 Cloves garlic, chopped

1 tsp Fresh thyme leaves

1 tsp Salt

1/2 tsp Pepper

1 Avocado

4 C Spring salad mix

1/2 C Radish slices (about 4 radishes)

1/4 C Fresh parsley, coarsely torn

1/4 C Fresh chives, chopped

2 tsp White wine vinegar


  1. Reserve 2 teaspoons of lemon juice for salad, & set aside. To make marinade, combine remaining lemon juice, lemon zest, 3 tablespoons olive oil, garlic, thyme, salt & pepper in a small bowl. Set aside.
  2. Lay boneless chicken legs on a work surface, between two pieces of parchment paper, and pound chicken with a meat tenderizer or a rolling pin until about 1/2” thick. Place chicken in a zip-top bag and add lemon-thyme marinade. Marinate for 30 minutes.
  3. Heat grill or grill pan to medium-high. Gently lay the chicken on the hot grill, leaving about 1” between each piece to ensure that the meat gets a proper char. Leave the chicken untouched for 3 minutes to form a crust, which will help it release from the grill. If the chicken sticks, it hasn’t yet seared. Wait a minute and try again.
  4. Flip and cook the other side for 3 to 4 minutes, until the chicken reaches an internal temperature of 165°F, as measured by a digital meat thermometer.


Lemon and Lavender Cheesecake Bites


1 pkg Crunchmaster® Multi-Seed Crackers, crushed

3 tbsp. melted butter

8 oz. brick-style plain cream cheese, at room temp.

1 egg, at room temperature

1/4 cup brown sugar

1/4 cup organic cane sugar

1 1/2 tsp. edible dried lavender

1 tsp. vanilla extract

1 tbsp. honey

1 1/2 tsp. lemon zest

4 tsp. lemon juice


Crust: Preheat oven to 350°F. Stir together crushed crackers and brown sugar; toss with melted butter. Press into bottom of 24 mini muffin cups lined with paper liners. Bake for 8 to 10 minutes or until golden brown and set. Let cool completely.

Filling: Using electric mixer, beat together cream cheese, sugar and honey until smooth. Rub lavender  between fingers; beat into cream cheese mixture along with lemon zest, lemon juice and vanilla. Beat in egg just until blended. Spoon evenly into muffin cups.

Reduce oven temperature to 325°F. Bake for 18 to 20 minutes or until just set. Let cool to room temperature in pan on rack. Refrigerate for at least 6 hours or  overnight.



Hearty Coconut Chickpea Soup


½ cup Florida Orange juice

1 tbsp. olive oil

1 cup diced yellow onion

1 red bell pepper, diced

1 ½ cups diced carrots

1 ½ tsp. kosher salt

3 cloves garlic, finely grated

½ tsp. ground cardamom

1 quart vegetable broth

1 14-oz. can lite coconut milk

1 14-oz. can chickpeas, drained and rinsed

Chopped cilantro, optional


  1. Heat the olive oil in a medium saucepan over medium high heat until it shimmers.
  2. Add the onions, bell pepper, carrots and salt and cook until the onions are translucent, five to seven minutes.
  3. Add the garlic and cardamom and cook 1 to 2 minutes more or until the garlic is fragrant. Do not brown.
  4. Add the vegetable broth, coconut milk and chickpeas and bring to a simmer.
  5. Decrease the heat to low and continue to cook until the carrots are tender, about 10 minutes.
  6. Add the Florida Orange Juice, remove from heat, and stir. Taste and adjust seasoning as desired.
  7. Serve garnished with cilantro as desired.