BITES BY ANY

INGREDIENTS 4 cups - Cooked Chicken Breast ½ cup – Diced Red Onion ½ cup - Diced Celery 2 cups - Mayo ½ tsp - Salt ¼ tsp - Garlic Powder ½ tsp - Keto Powdered Sugar ½ tsp - Paprika ½ tbsp - Sriracha Sauce Directions 1. Cut chicken breast into small bite size pieces. 2. Dice onion and celery. 3. Add all the ingredients into a mixing bowl and mix until all the ingredients are well mixed. 4. Toast 2 pieces of Keto friendly bread. 5. Scoop 2-3 spoonfuls of chicken salad mix onto the bread and enjoy. VIDEO Thank you for your support!  

INGREDIENTS 6-8 - Chicken Wings ¼ cup - Fish Sauce 1 Tbsp - Seasoned Rice Powder ½ Tbsp – Minced Lemongrass ½ Tbsp - Cane Sugar ¼ tsp - MSG (optional) Pinch of Salt INSTRUCTIONS 1. Clean and dry excess water on chicken wings. 2. In a bowl, add chicken wings and fish sauce. If you don’t have fish sauce, you can just add salt to your liking. Mix well and set aside for 15 minutes. 3. Strain the chicken to remove excess fish sauce then fry your chicken wings until thoroughly cooked. 4. Transfer wings into a medium bowl. Add the seasoned rice powder, lemon grass, cane sugar, msg, and pinch of salt into bowl. Mix and serve. Seasoned Rice Powder: https://www.amazon.com/Lobo-Thai-Namtok-Seasoning-Ounce/dp/B00MSV9S7U/ref=sr_1_7?crid=DTTMZ1AEHM60&keywords=thai+rice+powder.&qid=1643666382&sprefix=thai+rice+powder%2Caps%2C87&sr=8-7  

This refreshing noodle bowl is highly customizable. If an ingredient is not to your liking, replace it with something else that you enjoy.  INGREDIENTS 1 Pound – Vermicelli Noodle (https://amzn.to/3nC6N42) 1 Pound – Cooked Ground Pork 1 Pound – Cooked Shrimp   1 Cup – Carrots (Julienned) 1 Cup – Cucumber (Cut into bite-sized pieces) 2 Cup – Romaine (cut to bite-sized pieces) ½ Cup – Green Onions (sliced horizontally)  ½ Cup – Cilantro (sliced 1.2 inch) 2 Cup – Eggrolls (sliced to Bite-Sized Pieces) - See our Eggroll Recipe here . ½ Cup – Sweet and Spicy Fish Sauce Dip  INSTRUCTIONS 1. In boiling water, cook the dry vermicelli noodles. Stir continuously until the noodles has reached the desired consistency. NOTE: We cook our noodles until it’s fully hydrated but still has a little bite to it. 2. Carefully remove from heat and cool down the noodles immediately by draining the hot water and replacing it with cold water. Repeat the process until the noodles are completely cooled. 3. Place

INGREDIENTS 3 Cups – Tapioca Starch 1 Cup – Glutinous Rice Flower 1 Tsp – Salt 1 Tsp – Baking Powder 1 Cup – Cane Sugar 3 – Eggs ½ Cup – Milk 1 Can – Coconut Milk 5 Tbsp – Oil 1 Cup – Shredded Coconut ½ Tsp – Pandan Extract INSTRUCTIONS 1. In a bowl, thoroughly mix the eggs and sugar. 2. Add in the milk, oil, and coconut milk. Mix thoroughly. 3. Add the pandan extract and mix. Add more drops of pandan extract to taste. 4. In a separate bowl, mix the dry ingredients (tapioca flour, rice flour, salt, and baking powder). 5. Add the dry ingredients to the liquid pandan mix a cup at a time. 6. Add the shredded coconut and mix until combined. 7. Heat the waffle maker. Once ready, add the mix to the waffle maker. (NOTE: It may be necessary to follow the instructions of the waffle maker manufacturer). 8. Cook until golden brown and fully cooked through. 9. Serve warm. Optional: top with powdered sugar. **SPECIAL THANKS TO LEEN WHO DIRECTED AND SERVED AS VIDEOGRAPHER FOR THIS VIDEO!!** Than

INGREDIENTS 1 - Whole Chicken 2 Tbsp - Salt (1 ½ Tbsp for Seasoning Chicken, 1/2 tbsp for dipping sauce) 1 Tbsp - Black Pepper 2 Stalk - Lemongrass 3/4 Cup - Ginger (1/2 Cup Sliced for seasoning chicken, 1/4 Cup minced for dipping sauce) 3 Tbsp - Fish Sauce  1/4 Cup - Water 1/4 Cup - Chopped Cilantro 1/4 Cup - Chopped Green Onions 2 Tbsp - Minced Shallots 1/2 Tbsp - Tamarind Powder  1/2 Tbsp - Cane Sugar (or Keto Alternative) ½ Tbsp – Pepper Flakes 1 Tbsp – Lime Juice 2 – Thai Peppers 2 Cloves – Garlic 1 Tsp – MSG INSTRUCTIONS 1. In a boiling pot of water, add in the lemongrass, ginger, salt, black pepper, and chicken. It’s best if the chicken can be submerged in the broth. However, if that is not possible, you will need to turn the chicken occasionally to ensure it is fully cooked on all sides. 2. In a mortar and pestle, pound together the thai pepper, garlic, and salt.  3. Add the ginger and continue to pound until ginger is incorporated into the other ingredients.  4. Add the cane s

This jam and cheese puff pastry is popular with even our pickiest eater. They're dangerously small, therefore you'd think 'one more wouldn't hurt.' You'll soon find out that you've eaten the whole batch. Careful, this recipe is good.  INGREDIENTS 4 Tbsp – Jam 1 Sheet – Puff Pastry ½ cup – Cream Cheese 4 Tbsp – Powdered Sugar *Note: Video ingredients portions not to scale INSTRUCTIONS 1. Preheat the oven to 375°F. 2. Unroll the puff pastry and lightly flatten the pastry with a roller to approximately 15 inches wide and 10 inches high. 3. Carefully cut the puff pastry into 2 in by 3 in pieces. Set aside. 4. In a bowl, mix the cream cheese and powdered sugar together. 5. Spread the cream cheese mixture and jam onto the center of the puff pastry pieces. Try not to overfill as the filling will melt onto the baking sheet in the oven.   6. Roll the puff pastry from one short end to the other.  7. Place on a lined baking sheet about 2 inches apart. 8. Optional step:

Make this recipe even easier by using store-bought rotisserie chicken. This is the only salad the macho-men in my family are willing to eat, so it is made often. A wonderfully fragrant Asian chicken salad that will transport you to Southeast Asia with just a single bite. INGREDIENTS 4 cups - Cooked Chicken Breast  ½ cup – Diced Red Onion ½ cup - Diced Celery 2 cups - Mayo ½ tsp - Salt ¼ tsp - Garlic Powder ½ tsp - Keto Powdered Sugar ½ tsp - Paprika ½ tbsp - Sriracha Sauce 12 - Soft Shell Taco Shells 1 - Avocado (Sliced) (optional) 1 Cup - Shredded Red Cabbage (optional) INSTRUCTIONS 1. Cut chicken breast into small bite size pieces. 2. Dice onion and celery. 3. Add all the ingredients into a mixing bowl and mix until all the ingredients are well mixed. 4. Scoop 2-3 spoonfuls of chicken salad onto a soft taco shell.  5. (Optional) Add red cabbage and avocado and wrap the contents in the shell. VIDEO   Like and subscribe to us on Youtube if you liked the video!  

Make this recipe even easier by using store-bought rotisserie chicken. This is the only salad the macho-men in my family are willing to eat, so it is made often. A wonderfully fragrant Asian chicken salad that will transport you to Southeast Asia with just a single bite. INGREDIENTS ½ Cup – Celery ¼ Cup – Red Onion ½ Lime – Lime Juice 1 Tbsp – Lemongrass Stalks (minced) ½ Cup – Cilantro 1/3 Cup – Green Onions 1 Cup – Mint 1 Cup – Culantro 1 Tbsp – Red Pepper Flakes 2 Tbsp – Fish Sauce 1 Tsp – MSG 2 Tsp – Salt 2 Tbsp – Seasoned Rice Powder 4 Cups – Cooked Chicken INSTRUCTIONS 1. In a large bowl, mix all the ingredients except the mint, cilantro, culantro, green onions,  and lime.  2. After mixing, taste and add lime and additional salt to taste.  3. Mix in the remaining greens.  4. Serve 2 or 3 spoonfuls in romaine lettuce leaves. 11. Serve layered on a plate. VIDEO   Like and subscribe to us on Youtube if you liked the video!

This super simple and hearty chicken breast with a creamy mushroom sauce will impress even the pickiest eater. The flavors are mild but can be adjusted to fit any palate. Except ketchup; do not use ketchup. INGREDIENTS 1 Tbsp - Salt 1 Tbsp - Black Pepper 3 - Chicken Breast 10 - Asparagus Stalks (more or less depending on size) 2 Cups - Heavy Cream 2 Tbsp - Cooking Oil 1.2 Cup - Shredded Parmesan 3 Tbsp - Butter 1/2 Tbsp - Garlic Powder 1/2 Tbsp - Onion Powder 2 tsp - Rosemary (dry or fresh) 1/4 Cup - Onions 6 - Garlic Cloves (3 cloves minced, 3 cloves sliced) 2 Tbsp - Cilantro Minced 1 Sprig - Thyme 2 cup - Mushroom 1 Tsp - Paprika INSTRUCTIONS 1. Mix together the salt, black pepper, garlic powder, onion powder, and paprika to create a dry rub. 2. Marinate the chicken breast with the rub. 3. Add the cooking oil in a pan then cook the chicken breast over medium high heat--turning often to avoid burning. Once cooked, set aside. 4. In a separate pan, cook the minced garlic and onion in