• In a bowl, combine all ingredients and mix
• Roll into meatballs
• Cook in Air fryer at 350 until internal temp of 160 degrees (about 15 minutes)

• In a bowl, combine keto chow and shredded coconut.
• In a separate bowl, beat eggs
• One at a time, dip the shrimp and chicken into the egg mixture
• Using a fork or spoon, transfer shrimp and chicken to the bowl with the "breading" mixture and cover completely.
• Shallow fry in a frying pan with coconut oil until golden brown. Do not over cook it.
• You can also cook this in an air fryer at 400 degrees for 10-15 minutes or until brown. Flip halfway through. For best results in an air fryer, lightly spray the chicken and shrimp with a healthy spray oil like coconut oil or avocado oil

• Scramble eggs. Don't over cook them. They should be slightly wet when finished. You can also use hard boiled however you will need to blend them longer and you do have a sulfur smell until you allow the pudding to "set up" overnight
• In a good blender (it doesn't have to be a vitamix) add all ingredients Make sure you put the liquid in first to make it easier.
• Start blender on low and increase to high speed and blend until smooth
• Once the pudding is smooth, remove lid of blender and scrape down sides
• Replace lid and blend for about 30 more seconds
• At this point, the pudding is ready to eat but the texture improves (especially if you use hard boiled eggs) if you allow it to "set up" in fridge for a few hours.
• Pour into an airtight container and allow to set up for a couple hours in the fridge
• Enjoy a serving and store remaining pudding in fridge for up to 6 days

• Get your meat very cold by putting it into the freezer for a little while. You want to keep the meat below 40 degrees
• Grind meat on a course grind (if you are grinding meat)
• Combine all of you spices and blend by hand into the meat
• Put mixture back into the freezer for a little while to get it cold (again, keep it below 40 degrees)
• Run meat mixture through a grinder on a medium grind plate. If you don't have a grinder, or are using pre-ground meat, skip to the next step
• Place all the meat into a food processor along with 1/2 cup to 1 cup of ice. Emulsify the meat until it becomes a uniform consistency and color. After about 1 minute, add some more ice to keep it cold. You will know the meat is fully emulsified when it is one color and you can not distinguish the fat from the protein. It should be very sticky. It should stick to your hand when you hold it upside down
• Place mixture back into freezer while you clean your tools and set up stuffer
• Load up the sausage stuffer with your casings and hot dog meat.
• Stuff the hot dogs and then tie off every 8-10 inches.
• Place the links in fridge overnight
• Precook your hotdogs in a smoker, Sous Vide or by Par-boiling. You want to do this at a low temperature until the hot dogs reach an internal temperature of 150-155 degrees
• As soon as the hot dogs are done, immediately transfer to an ice bath for a few seconds to stop the cooking process. Then transfer back to pan to allow to further cool down.
• Once they are cool, if you are using cellulose casings, remove from casing. Place hot dogs into an airtight container (we like to vacuum seal them)Can be stored in the fridge for 7-10 days or frozen for 6 months.

• Pick as much meat as you can off the turkey carcass and save in fridge
• Place Turkey Carcass and salt in a pressure cooker and fill to the 5 quart mark (about 4 quarts of water)
• Pressure cook on high for 3 hours
• When done, strain out broth and set aside
• In a separate bowl, pull out as much meat as possible
• Divide all the meat into 5 canning jars (or whatever you are storing it in) and cover with the broth
• Now crumble up the bones with the carcass and feed to your animals. You can also eat the bones

Dry Chicken

• Preheat your oven to 500 degrees or as high as it will go
• Drain the chicken and squeeze out as much water as possible
• Spread chicken on a piece of aluminum foil or parchment paper and place in oven for 5-6 minutes to allow the chicken to dry. DO NOT OVER COOK IT. Chicken should be dry but not brittle. It's ok if it has a little moistness to it

Making crust

• Lower oven temperature to 400 degrees
• Combine dried chicken with rest of ingredients. Make sure you incorporate the cream cheese really well
• Place dough on a piece of parchment paper, place another piece of parchment paper over the top and roll out to desired thickness.
• Bake in oven for 5 minutes to crisp up crust
• After 5 minutes flip over for another 3-5 minutes.,
• Remove from oven and cover with favorite toppings

• Preheat waffle maker
• In a bowl, combine eggs and keto chow until smooth.
• Stir in Mozzarella cheese and combine well
• If needed, thin with water or almond milk
• Pour some mixture in stuffler. Cover grates and divider.
• Cut up meatballs and place on top of batter
• Add 1-1/2 tablespoons of tomato sauce to stuffler
• Add Cheese
• Cover with more batter
• Close and flip. - Cook for 10 minutes