Ingredients:

• 1 pound grass-fed unsalted butter

Instructions:

Cut the grass-fed unsalted butter into smaller chunks for quicker melting

Place the butter chunks into the Instant Pot

Set the Instant Pot to 'Saute' mode and melt the butter, stirring occasionally

Once melted, switch off 'Saute' mode

Close the Instant Pot lid and set the vent to 'Sealing'

Set the Instant Pot to 'Pressure Cook' mode at high pressure

Adjust the time to 10 minutes for a lighter ghee or 15 minutes for a deeper flavor

Once the pressure cooking is complete, allow natural release for 10 minutes before manually releasing any remaining pressure

Carefully open the lid and let the ghee cool slightly

Strain the ghee using a fine mesh sieve or cheesecloth into a glass jar, discarding any milk solids

Allow the grass-fed ghee to cool completely before sealing the jar

Ingredients:

• 1 cup unsweetened almond milk


• 1/4 cup heavy cream


• 2 tbsp unsweetened cocoa powder


• 2 tbsp powdered erythritol or your preferred low-carb sweetener


• 1 tsp vanilla extract


• 2 tbsp grass-fed gelatin powder


• A pinch of salt

Instructions:

Heat the heavy cream and almond milk in a saucepan over low heat

Add the vanilla extract, powdered erythritol, unsweetened cocoa powder, and a small pinch of salt, and whisk until smooth and well combined

Once the gelatin has completely dissolved and the mixture is warm but not boiling, sprinkle the gelatin powder on top and whisk some more

After taking the saucepan off the burner, allow it to cool slightly

Fill each cavity of the silicone gummy molds with the mixture

After the gummies have set, or for at least two hours, place the molds in the refrigerator

Enjoy your low-carb hot chocolate candies by popping them out of the molds!

Ingredients:

• 2 oz silver tequila


• 1 oz cranberry juice


• 1 oz triple sec


• 1/2 oz lime juice


• 1/2 oz simple syrup


• Ice cubes


• Salt for rimming, optional


• Lime wedge for garnish, optional


• Fresh cranberries for garnish, optional

Instructions:

Put cranberry juice, triple sec, lime juice, simple syrup, and silver tequila in a shaker

Put ice cubes in the shaker

Make sure to shake it well until it's cold

Salt the edge of the glass if you want to

Strain the drink into an ice-filled margarita glass

If you want, you can add a lime wedge and some fresh cranberries as a garnish

Serve and have fun!

Ingredients:

• 1 lb ground pork


• 2 cloves garlic, minced


• 1/4 cup almond flour


• 1 egg


• 1 tsp ginger, minced


• 1 tsp red pepper flakes


• 2 tbsp coconut aminos


• 1 tbsp olive oil


• 4 zucchini, spiralized into noodles


• 1/4 cup sesame oil


• 2 tbsp coconut aminos


• 2 tbsp tahini


• 1 tbsp apple cider vinegar


• 1 tsp sesame seeds


• Salt and pepper to taste


• Chopped green onions and cilantro for garnish

Instructions:

Ground pork, minced garlic, almond flour, egg, minced ginger, red pepper flakes, and coconut aminos should all be combined in a bowl

Stir thoroughly and shape into meatballs

In a skillet set over medium-high heat, warm the olive oil

After adding the pork meatballs, cook for 10 to 12 minutes, or until browned and thoroughly cooked

Take off the heat and place aside

To make the dipping sauce for the noodles, combine sesame oil, coconut aminos, tahini, apple cider vinegar, sesame seeds, salt, and pepper in a separate bowl

Spiralized zucchini noodles should be added to the same skillet as the meatballs and cooked for two to three minutes, or until they start to soften

After adding the sesame sauce, toss the zucchini noodles to ensure even coating

Cook for a further two minutes, or until thoroughly heated

Top the sesame noodles with the hot pork meatballs

Add chopped cilantro and green onions as garnish

Savor the spicy pork meatballs and sesame noodles that are both Whole30 and Paleo compliant!