Roast Duck

Ingredients

• 2 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 (5 pound) whole duck
• 1/2 cup melted butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
3. Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Coconut Flour Biscuits

Coconut Flour Biscuits Ingredients:

• 1/3 cup Coconut Flour
• 5 TBSP Butter or Coconut Oil, softened but not melted
• 4 eggs
• 2 TBSP honey (optional)
• dash of salt
• 1/2 tsp baking powder

or for a single serving

11g coconut flour

1+T ghee or coconut oil

1 egg

a squirt of honey

dash of salt

1/8 tsp baking powder

How to Make Coconut Flour Biscuits:

1. Preheat oven to 400 degrees F
2. Put all ingredients into medium sized bowl and mix well with immersion blender or hand mixer until well incorporated
3. Using your hands, carefully form into nine small balls and mash each one down with a spoon to make it about 1/2 inch thick.
4. Bake for 12-15 minutes until just starting to brown.

Zucchini Noodles or Ribbons

2 medium-sized zucchini squash, washed, dried, and trimmed at both ends
2 tablespoon fresh-squeezed lemon juice
Salt and pepper to taste
Herbs of your choice

Preparation:

Using the julienne blade of a mandoline, slice zucchini lengthwise into long, thin strands; separate the strands. NOTE: If you don't have a mandoline you can either use a vegetable peeler or a knife.

Transfer zucchini strands to a colander set over a mixing bowl. Toss the zucchini strands with salt; let stand 15 minutes at room temperature. Gently squeeze zucchini to extract excess water. Transfer drained zucchini strands to a bowl and toss with lemon juice, salt, and pepper.

To serve, twirl small amounts of zucchini strands with a long-tined fork and slip off onto individual serving plates. Garnish with herbs of your choice or use as a base for seafood of your choice.

Makes 2 servings.

Chinese-Style Beef, Sweet Potato, and Bok Choy Stew

• 4 large garlic cloves
• 1 piece fresh ginger (1 in. square), cut into chunks
• 1 1/4 pounds beef rib-eye steaks (about 1 1/2 steaks)
• 1/2 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 2 teaspoons Chinese five-spice powder
• 3 cups reduced-sodium beef broth
• 2 tablespoons soy sauce
• 1 deep-orange sweet potato
• 12 ounces baby bok choy
• 2 green onions
•  Whirl garlic and ginger in a food processor until minced. Trim fat from steaks and cut across the grain into 1/4-in. slices, 
• discarding pockets of fat. Sprinkle meat with half of garlic mixture and all the salt.
• Heat oil in a 5- to 6-qt. pan over high heat. Brown half the beef lightly, stirring occasionally, 3 to 6 minutes. With a slotted
•  spoon, transfer meat to a plate. Repeat with remaining beef.
• Reduce heat to medium. Add remaining garlic mixture to pan and cook until softened, about 30 seconds. Stir in 
• five-spice powder, then broth and soy sauce. Peel sweet potato, halve lengthwise, and cut in 1/3-in.-thick slices. 
• Add to broth. Cover and bring to a boil over high heat, then reduce heat and simmer 2 minutes.
• Meanwhile, trim ends from bok choy, rinse, separate leaves, and cut in wide diagonal slices. Stir bok choy into 
• stew and simmer just until wilted, about 2 minutes. Stir in beef and cook until hot, 1 to 2 minutes. Cut onions in 3-in. slivers.
• 
  
• Ladle stew into bowls and garnish with onions.