Skinless longganisa ( Filipino sausage)

This recipe is adapted from cooknshare.com I have to modified the sugar and omit the other ingredients. 

Recipe:

2 lbs. ground pork ( I made my own ground pork using what cut I have which is pork shoulder, but store bought will do just fine)

2 tbsp of Apple cider vinegar

4 tbsp of paprika 

1 tbsp of ground blak pepper

1 tbsp of fine sea salt

2 tbsp of coconut aminos or soy sauce 

6 cloves of finely minced fresh garlic

1/2 cup of sweetener of choice if you are going to use honey I say about 1/4 cup

Method: 

Just mix everything together really well and let it sit in the fridge with cover for about 30 minutes to 1 hour so it will marinate.

Fry a sample batch so you can adjust the seasoning according to your taste.

Then divide according to your macros.

You can shape it into small logs, using cling wrap, piping bags or just oil your hands so it won't stick.

I also made a burger shape so I can use it for burgers.

Store in between parchment paper or cling wrap in a seal container and freeze.

Enjoy. 

To cook just thaw and fry in small amount of oil.

Coconut shrimp buffet style

Recipe: 

1/2 lb shrimp ( peel and devein)

3/4 cup of coconut milk ( arroy)

2 packet of stevia or any sweetener of choice you can also use about 1 tbsp of honey if you like

2 tbsp of mayonnaise 

1 tbsp of coconut flour

1 tbsp of rice flour 

Unsweetened coconut (bobredmill )

Coconut oil for frying

1/2 tsp of salt

1 tsp of black pepper

Method:

In a bowl mix the shrimp, salt and black pepper and set aside

In a ziplock add the coconut flour and rice flour set aside

In a small saucepan in a medium heat cook the coconut milk till it thickens about 10-15 minutes, then add the mayonnaise and sweetener of choice. Mix and cook for about 3 minutes taste and season with a little salt accordingly . Turn the stove off and set aside.

Now heat a  pan and add coconut oil for frying

Add the shrimp ( make sure there's no excess water) in the ziplock, shake really well.

The coating will not be thick it's actually optional if you don't like to put it.

Shallow Fry the shrimp in the coconut oil on both side (cooking time depends on how big the shrimp is so just pay attention to it)

Served hot, drizzle with the coconut mayo mixture and top it with coconut flakes.

Or you can put all the shrimp and coat with the sauce inside the the coconut mayo sauce pan it will yield a more creamier version 

Macaroon cookies

Recipe: 

1/2 cup of granulated or powder sweetener of choice

1/4 cup and 1 tbsp of coconut oil

2 whole eggs

1 cup of fine unsweetened coconut flakes ( bob red mill brand) 

4 tbsp of water

1 cup of almond flour ( honeyville brand)

2 tsp of baking powder

1/4 tsp of fine sea salt or any salt

Method: 

Preheat the oven at 375F

In a small cup put the coconut flakes and add the 4 tbsp of water, mix and set aside to hydrate

In another bowl mix the almond flour, baking powder and salt and set aside

Now in a bigger bowl add the coconut oil and the sweetener of choice, using electric mixer mix till it's well combine

Add the egg one by one and continue to beat it

Add the coconut flakes and the almond flour mixture and combine well

I use a cookie scooper about 1 1/2 tbsp is the size and it yields me 25 small cookies

Flatten the cookies a little

Baked for 13-15 minutes in the trird rack of the oven in silicone or parchment paper so it won't stick 

Let it cool

You can also put some melted chocolate on top once it cools down 

Enjoy