Category: Uncategorized

Here is the recipe for Keto Sandwich Wraps

Ingredients:

• 6 large eggs
• 1 teaspoon white vinegar
• 1/4 cup sun-dried tomatoes (dry, not in oil)
• 2 tablespoons coconut flour
• 1/2 teaspoon psyllium husk powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• Avocado oil spray for the pan

Direction:

1. Put all of the ingredients (except the oil spray) in a blender and blend until smooth and uniform in color.

2. Heat the dash griddle (or nonstick pan over medium low heat on the stove) and spray lightly with avocado oil spray (or other oil.)

3. Pour about 1/4 cup batter into the griddle and spread the batter with a rubber spatula to cover the griddle evenly to the edges or form an 8 inch circle in a pan. Lower the lid and cook for about 2 minutes or until firm but not browned. If using a pan, flip with a thin, flexible spatula after about 1 minute and then cook another 30 seconds, or until firm.

4. Remove and repeat 3 more times until you have 4 wraps.

5. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 6 months.

6. Bring to room temperature before using.

Here is the recipe for Easter Bread With Coconut Vanilla Auraluv Protein Powder

Ingredients
One 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
6 cups all-purpose flour, plus more for the work surface and kneading
2/3 cup sugar
1 1/3 cups milk
6 tablespoons unsalted butter, plus more for greasing the bowl
1 teaspoon fine salt
2 large eggs, lightly beaten, plus 1 lightly beaten for egg wash
1/3 cup sliced skin-on almonds
1 tablespoon mini white nonpareils

Directions
Pour 1/3 cup warm water (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Set aside until bubbly, 5 to 10 minutes.
You sent
Ok
Aura
Aura Ziv
2. Meanwhile, heat the milk in a small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove the pan from the heat, and stir in the butter, the remaining sugar and the salt. Set aside to cool, about 10 minutes.
Fit the mixer with the paddle attachment, set on medium-low speed and pour the milk mixture into the yeast mixture. Add the 2 beaten eggs. Gradually mix in the remaining flour, and 6 tablespoons of Auraluv protein powder to add some health benefits and flavour. Protein bread toast. Mix all ingredients until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
Transfer the dough to a lightly floured surface, and knead, adding more flour as needed, until smooth and elastic, about 5 minutes. Put the dough in a lightly buttered large bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
Line a baking sheet with parchment paper. Punch down the dough, transfer it to a lightly floured surface and cut it into 3 equal parts. Gently roll out each piece into a 16-inch-long rope. Transfer the ropes to the prepared baking sheet. Press the ropes together at one end, braid them, then gently tuck both ends under to form a long loaf. Cover, and let rise until doubled in size, about 1 hour.
Preheat the oven to 350 degrees F. Brush the entire loaf with the remaining beaten egg. Scatter the almonds and nonpareils on top, concentrating them down the middle of the loaf (they will spread as the loaf bakes). Bake until the loaf is dark golden brown and sounds hollow when tapped, 50 to 60 minutes. Let cool about 30 minutes before slicing.
Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Here is recipe for Aura’s Dinner Salad

Ingredients:

Dressing:
1 – Garlic, peeled and minced
2 tbsp. Extra Virgin Olive Oil
1 tsp. Balsamic Vinegar
2 tbsp. Seasoned Rice Vinegar (Star brand with no corn syrup)
1-2 tbsp. Grated Parmesan Cheese

Veggies:
1 – Carrot, large – peeled and sliced thinly
1 – Cucumber – peeled and sliced
1 – Tomato – sliced or several cherry tomatoes
1 – Cauliflower pieces – cut small

Lettuce:
1/4 head red leaf lettuce
1/4 head green leaf lettuce

However, any type of lettuce would do (spinach, too). I usually toss in 3 large handfuls for 4-6 people.

Directions:

Prepare Dressing: Peel and mince garlic into a wooden bowl (preferably non-varnished natural wood). Smash the garlic along the bottom of the bowl with a small spoon. Pour remainder of dressing ingredients into bowl and mix well with the garlicky spoon.

Marinate Veggies and Prep Lettuce: Peel and slice carrots and cucumbers and toss them into the dressing with tomato and cauliflower pieces to let them marinate. Place the lettuce on top of marinating veggies and make your dinner.

Serve Salad: Toss to coat (scraping the bottom of the bowl to get all the garlic flavor) the lettuce with the veggies just before serving.

Leftovers are yummy the next day.

Serving Size: Makes dressing for large salad (serving 4-6)

Number of Servings: 4