Kristy's Kitchen

Ingredients: 4 oz. spaghetti (I use gluten free) 1 egg salt  pepper 1/4 cup freshly shredded parmesan cheese, plus more for topping  2 TBSP EVOO 1 TBSP white wine 1 large clove garlic, minced 1.5 oz prosciutto de parma Instructions: Cook spaghetti according to package instructions. Crack the egg into a bowl and sprinkle with salt and pepper. Whisk together with a fork. Add 1/4 cup parmesan and whisk again. Heat EVOO in a skillet. Add the wine and garlic and cook for 1 minute. Add the prosciutto and cook for 2-3 minutes. Add the spaghetti noodles to the pan and toss until heated through. Add the cheese mixture and toss until well combined. Top with more parmesan and serve immediately. Serves 1

Ingredients: 6 TBSP EVOO 1 large onion, finely chopped 5 cloves garlic, finely minced 8 medium/large Heirloom tomatoes Salt Pepper 12 fresh basil, minced 1 tsp dried oregano 1/2 tsp crushed red pepper Instructions: Bring a large pot of water to boil. To prepare the tomatoes, cut an X into the stem end and drop them into the boiling water for 3-4 minutes or until you see the skins begin to slip off. Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle.  Peel the skins off the tomatoes and cut them in half. Cut out the small core and scoop out the seeds. Dice the tomatoes.  In a large saucepan, heat the EVOO over medium heat until it's sizzling. Add the onion and stir often until it is soft and translucent. Add the garlic and cook for another minute. Add the tomatoes, salt and pepper, basil, oregano and red pepper. Simmer for 20 minutes or until the sauce has thickened.

Ingredients: Eggs Shredded parmesan cheese Salt Pepper EVOO Instructions: Break the eggs into a bowl. Sprinkle with salt and pepper and whisk together with a fork. Add parmesan cheese, to taste. Whisk again. Heat EVOO in a frying pan. When hot, add egg mixture and scramble until cooked through.

Ingredients: 4 slices bacon 10 leaves plus 2 sprigs fresh sage Kosher salt 2 cups ricotta cheese 1 cup freshly grated Parmigiano, plus more for garnish 1/4 cup chopped fresh Italian parsley 2 large eggs plus 4 large egg yolks  12 TBSP unsalted butter 1/2 cups chicken stock Pasta: 2/3 cup arrowroot flour (plus extra for kneading) 1 cup blanched almond flour (or sesame seed flour if allergic to nuts) 1 cup tapioca flour 2 tsp. sea salt 2 large eggs 4 egg yolks (from large eggs) Instructions: For the Pasta:  Blend the dry ingredients in a food processor for about 20 seconds. Place the dry ingredients in a large mixing bowl and make a well in the center.  Add the eggs and egg yolks to the well and begin whisking the eggs with a fork. Start pulling the dry mixture in with the fork and combining with the egg until it is partially combined (you will combine it fully when you knead the dough). Turn the dough onto a flat working surface lightly dusted...

Ingredients: 2 large boneless, skinless chicken breasts 2 TBSP coconut aminos   (or soy sauce) 2 tsp sherry 2 TBSP sesame oil 3 stalks green onion 1 TBSP fresh ginger, minced 4 cloves garlic, minced 1 bag Angel Hair Miracle Noodles (www.miraclenoodle.com) 3.2 oz Enoki mushrooms 4 TBSP coconut aminos (or soy sauce) 1 tsp rice vinegar 2 TBSP Sriracha Lettuce leaves (I recommend Bibb or Romaine) Instructions: Slice the chicken breasts into tiny, thin, bite-sized pieces. In a small bowl combine 2 TBSP soy sauce and sherry. Combine the chicken, soy sauce and sherry in a plastic bag and marinate for at least 2 hours. Drain and rise the miracle noodles. Cut them into 1-2 inch pieces. Heat in a skillet and cook until the water evaporates, stirring often. Continue to cook until the noodles reach your desired crispiness. Heat sesame oil in a pan. Add the onion, ginger and garlic and stir fry for 1 minute. Add the chicken and stir fry until fully cooked. Mix 4 TBSP ...

Ingredients: 2 bone-in pork chops 2 TBSP EVOO 2 garlic cloves Salt & pepper, to taste Instructions: Heat the oven to 350. Heat the EVOO at medium high in a frying pan on the stove. Add the garlic and let sizzle for just a few seconds. Season the chops with salt & pepper and add to the pan. Cook on each side for about 5 minutes to let them get a golden brown sear. Transfer the chops to a baking pan and top with the garlic & oil from the frying pan. Cook in the preheated oven until the chops reach a temperature of 180.

Ingredients: 10 medium raw shrimp, shelled  2 scallions, finely chopped  1 package Miracle Noodle Angel Hair 1 teaspoon garlic, minced  1 teaspoon ginger, minced 4 ounce carrot & cabbage coleslaw  3 tablespoon soy sauce (can use coconut aminos if preferred), divided  4 teaspoon sesame oil, divided  dash red pepper flakes  to taste coconut oil  Paleo Wraps (I use Julian Bakery - http://www.julianbakery.com/) Instructions:  Rinse the miracle noodles in a colander under cold water for 1-2 minutes. Drain and place in a frying pan over medium high heat. Cook at least until the liquid has evaporated, and continue to cook until you reach desired crispiness.  Toss the shrimp with 1 TBSP soy sauce. Heat 2 tsp sesame oil over medium high heat and cook the shrimp. Allow the shrimp to cool and cut into small pieces. Heat 2 tsp sesame oil over medium high heat. Add the garlic, ginger and scallions - cook for 1 minute. Add the sla...