Fluffy Flour Tortillas

6 cups flour

1 tsp Baking Powder

2 tsp Salt

½ cup Fat such as lard, vegtable shortening, avocado oil shortening, butter or beef tallow

2 - 2 ½ cups hot Water

Add all ingredients to a bowl. Mix until combined. Knead for 1-2 minutes. Let rest 10 minutes. Divide into 16-20 balls. Flatten each ball into a circle. Cook on hot, dry griddle or skillet for 30-60 seconds per side & flip over. 

16-20 tortillas

Ninja Creami Vanilla Ice Cream Base

1 can condensed milk or (14oz)

1 cup heavy cream, cold

2 cups milk (whole)

1 T vanilla extract

Blend all ingredients in a blender. Pour into ninja creami containers. Freeze 24 hours.

Korean Soy Sauce Noodles

200 g Somyeon 소면 thin korean dried noodles (2 cups cooked thin noodles)

1½ Tbsp soy sauce

1½ Tbsp sugar

1 Tbsp sesame oil

½ Tbsp sesame seeds

1-2 tsp crunchy red chili oil 

1 green onions sliced

Boil a pot of water. Add dried noodles to pot and cook per package directions. For ssal somyeon, you just need to cook for 4 minutes. Drain.

In a bowl, add the sesame oil, soy sauce, sugar, sesame seeds and mix. Pour over noodles until they're evenly coated. Taste and adjust seasoning as needed.

Feel free to try other toppings to this very basic noodle dish. You can add a soft boiled egg, cooked veggies, chicken, beef, whatever you want to try!

Noodles - I like to use Sempio Ssal Somyeon 쌀소면 which is gluten-free and delicious. But you can use any other thin wheat Somyeon noodles or even angel hair pasta. 

Buttermilk Biscuits

2 c flour

1 T baking powder 

1 T sugar 

1 t salt

½ c butter,  grated

1 - 1½ c buttermilk

Preheat oven to 375⁰. Mix dough. Press out on counter with hands. Fold in thirds. Rotate & repeat. Cut into biscuits. Place on greased baking sheet. Bake for 15-20 minutes. Brush with melted butter 

High Protein Chocolate Pudding

1 cup egg whites

1 teaspoon MCT oil (optional)

Adds a metabolism boost while staying low fat

3 tablespoons Gentle Sweet (xylitol-free recommended) or 1/3 Cup of other sweetener

½ teaspoon extract (vanilla, maple, or chocolate)

¼ cup cocoa powder

Pinch of salt

½ cup unsweetened almond milk

(Use slightly less for the egg-white-only version)

Gently soft-scramble the egg whites in a skillet over low heat until just set.

You may also cook them in the microwave (about 2 minutes, stirring at 1 minute).

Do not overcook. Overcooked eggs can cause an eggy taste and gritty texture.

Add the cooked eggs and all remaining ingredients to a blender.

Blend until completely smooth, scraping down the sides as needed.

Chill for 30 minutes to thicken.

If your pudding doesn’t set, blend in ½ teaspoon gluccie or xanthan gum, then chill again.