Recipes – Clean Coach Carly


Here are some of my recipes that I have created or altered. They are all so good! Give them a try!

Carly's Paleo Italian Meatballs                      Ingredients: 1 pounds grass fed beef, 1/2 teaspoon sea salt, 3/4 cup minced onion, 1 small minced garlic clove, 1 1/2 teaspoon Italian seasoning, 3/4 teaspoon dried oregano, 2 tablespoon pork fat, 1 beaten egg, 1/2 cup almond flour       Serving Size: 1        Directions:  Mix all of the ingredients together in a large bowl. Put pork fat in small pan to melt or use pork fat that has been sitting out at room temperature. Beat egg by hand with whisk, or blend in Magic Bullet. Combine all ingredients except egg and pork fat. Still, whisk, or mix by hand. Then slowly pour pork fat in. Mix thoroughly and then add egg. Form into balls using 1.5 or 2 tablespoons of meat mixture. Bake at 400 degrees for 20 minutes.

 Carly's Adapted Paleo Italian Meatballs

Original recipe from:

Ingredients: 1 pounds grass fed beef, 1/2 teaspoon sea salt, 3/4 cup minced onion, 1 small minced garlic clove, 1 1/2 teaspoon Italian seasoning, 3/4 teaspoon dried oregano, 2 tablespoon pork fat, 1 beaten egg, 1/2 cup almond flour Serving Size: 1

Directions: Mix all of the ingredients together in a large bowl. Put pork fat in small pan to melt or use pork fat that has been sitting out at room temperature. Beat egg by hand with whisk, or blend in Magic Bullet. Combine all ingredients except egg and pork fat. Still, whisk, or mix by hand. Then slowly pour pork fat in. Mix thoroughly and then add egg. Form into balls using 1.5 or 2 tablespoons of meat mixture. Bake at 400 degrees for 20 minutes.



Carly's No Bake Keto Cookies

Ingredients: 1/2 cup nut butter, 1/2 cup unsweetened coconut flakes, 1/4 cup coconut oil, 1/4 cup Vital proteins collagen powder, 10 drops stevia liquid, 1/4 tsp salt

Serving Size: 7 cookies

Directions: Combine all the ingredients above in a bowl and combine with a spoon. Place the bowl in the freezer for 10 minutes.Once the mixture has slightly hardened, use a cookie scooper or a spoon to scoop out 7 equally sized cookies.

Store in the fridge for up to 1 month or freeze for up to 3 months. Enjoy!


Carly's Salmon Patties with Cilantro

Original recipe from:

Ingredients: 1 14 ounce can Alaskan Salon (drained and flaked), 2 eggs light beaten, 1 handful Minced Cilantro, 2-3 lemons (zested and jucied), 2 cloves finely chopped garlic, 3/4 cup corn chips or gluten free bread crumbs, salt and pepper

Serving Size: 4

Directions: To flaked salmon, add egg , parsley, the zest and juice of lemons, chopped garlic, the crushed chips and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.

Brown in cast iron skillet greased with butter, coconut oil, or grass fed lard.

Carly's Basic Granola

Ingredients: 1 cup cashews, 3/4 cups almonds, 1/2 cup sunflower seed-shelled, 1/2 cup pumpkin seeds-shelled, 1/2 cup unsweetened coconut flakes, 1/2 cup hemp seeds, 1/4 cup coconut oil, 1/4 cup raw honey, 1/2 tsp vanilla powder, 1 cup dried cranberries, 1 tsp salt

Serving Size: 1


1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.

2. Place all nuts (no hemp seeds) and coconut into blender or food processor.

3. Pulse until all nuts look about the same size.

4. Melt the coconut oil, vanilla powder, coconut nectar, and salt in pan.

5. Pour nuts into a large bowl and then pour coconut oil mixture over the top. Sprinkle hemp seeds and cranberries into mixture.

6. Mix until evenly coated. Spread out on baking pan.

7. Bake for 25 minutes or until evenly brown. I usually stir the granola one time during cooking.

I sometimes get adventurous and add cinnamon, pumpkin pie spice, ground dried orange peel, or 1 tbsp curry powder or molasses to the mix.


Carly's version Paleo Zucchini Breakfast Cookies

Original recipe from: 

Ingredients: 1 cup almond flour, 1/4 cup coconut flour, 1 tsp baking soda, 1/2 tsp sea salt, 1 tsp cinnamon, 1 cup shredded zucchini, 2 tablespoons coconut oil, 2 tablespoons almond butter, 1/4 cup coconut sugar, 1 egg, 1 tsp vanilla extract, 1/4 to 1/2 cups chocolate chips

Serving Size: 12 cookies

Directions:  Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium-sized bowl, mix together dry ingredients (almond flour, coconut flour, baking soda, salt and cinnamon). Set aside.

Put zucchini, coconut oil, almond butter and coconut sugar in your blender (Vitamix) or food processor). Blend ingredients together until smooth.

Add egg and vanilla and blend for 15 seconds or until just combined.

Pour wet ingredients into dry ingredients and mix very well.

Add chocolate chips.

Scoop 1.5TBS portions of cookie dough onto cookie sheet lined with parchment paper.

Bake for 10-13 minutes until cookies are slightly browned


Carly's Adapted Instant Pot Soft Boiled Eggs

Original recipe from:

Ingredients: medium sized eggs, 1 cup water

Serving Size:1 


Pour 1 cup of water in the bottom of your Instant Pot. Place trivet inside the pot. Place eggs on top of the trivet, lying them on their sides

Cover the Instant Pot and set the manual timer for 6 minutes on LOW pressure. Make sure valved is set to sealing. When the timer beeps switch the valve to venting. Take the lid off as soon as you are able to release all the pressure.

Place the egg in a bowl filled with icy water. Peel once they are cool enough to touch.

 Carly's Adapted Thyme-Scented Fennel and Leek Soup

Original recipe from:

Ingredients: 1 tablespoon ghee, 2 medium leeks (white parts only, thinly sliced), 2 teaspoons fresh thyme leaves, 2 bulbs of fennel coarsely chopped (save stalks and fronds reserved for stock), 5 cups stock 1/2 cup pine nuts (pumpkin seeds), Salt

Serving Size: 4

Directions: In a large, heavy soup pot, warm the ghee and then add the sliced leeks , 2 teaspoons of fresh thyme leaves and fennel. Coat with the ghee, cover the pot, and sweat for about 30 minutes.

Add the fennel and, along with the stock and a good pinch of salt. Bring to a slow boil, then turn down the heat so the soup is simmering. Let it continue to simmer with the lid on for about 20 minutes.

Meanwhile, toast the pine nuts in a hot dry skillet on the stove over medium heat for about a minute, shaking the skillet frequently

Immediately remove them from the skillet and put them into a blender. (Use a conventional blender for this and not a stick blender. It needs to run for a good long while. Plus, the bigger blender is better suited for blending the fibrous vegetables in this soup.)

FINISH MAKING THE SOUP: Use a ladle or cup measure with a handle to remove about 1/2 cup of broth from the soup. Put it in the blender with toasted pumpkin seeds. Hold the lid down using a tea towel. Blend at high speed for about 3 minutes, scraping down after the first minute and then again after the second minute.

Add the rest of the contents of the soup pot to the blender. Cover the top of the lid with a tea towel and blend at high speed for two minutes. Scrape down the sides, blend for another two minutes, and then blend for another minute. Test for salt and correct.

If serving this for a formal dinner, strain the soup through a fine sieve and warm again gently before plating.

Garnish with the croutons.

Enjoy! ;)

Carly's Paleo Crock Pot Oxtail Recipe with Mustard Gravy

Adapted from:

Ingredients: 4 lbs oxtail, 4 cups (32 oz) chicken broth, 8 tablespoons of Dijon mustard, salt to taste

Serving Size: 4-6

Directions: Place the oxtail and the chicken broth in the Insta-pot pot and cook on high pressure for 120 minutes.

Add salt to taste and serve.


Carly's Modified Tigernut Butter Muffins

Original recipe from:

Ingredients: 2 cups Tigernut flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, pinch of sea salt, 2 pasteurized eggs, 1/2 cup grass fed butter, 1/2 cup nut butter (of your choice)

Serving Size: 6

Directions:  Preheat oven to 350 F and line muffin tin with muffin wrappers

melt butter, or ghee in a pan over low heat and let it cool a bit

in a large mixing bowl, combine flour, baking soda, baking powder, cinnamon, and salt

in a separate bowl whisk butter, egg, nut butter, vanilla until smooth

add wet ingredients to dry and stir with a spatula, or wooden spoon until combined (it will not be a wet batter, but more of a dough)

Let them cool at least 10 minutes and ENJOY! These stay great at room temperature and can be enjoyed all week.

Carly's Paleo/Keto Hot Cereal

Ingredients: 3-4 tsp oragnic butter or coconut oil, 1/2 cup shredded unsweetened coconut, 2 cups coconut milk or raw cream, dash of salt, 1/3 cup crushed pecan pieces, 1/3 cup crushed macadamia nuts, 1/3 cup chia or flax seeds

Serving Size: 2

Directions: Add the butter or coconut oil to a small skillet. Toast/warm the seeds, coconut flakes, and nuts. They shouldn't get blackened or charred, but a little browning will bring out the flavors.

Add you milks, and simmer/boil until desired consistency. Remember that chia and flax seeds will soak up a lot of liquid, so don't cook the porridge too long. You don't want to end up with

I usually add cinnamon, or nutmeg, or pumpkin pie spice along with stevia or Lo Haun (monkfruit powder).

This makes 2 BIG servings. When I rewarm the leftovers I put about 2 tablespoons of water and the porridge in a pan to warm.


Carly's Favorite Salmon Cakes

Ingredients: 3/4 tsp Old Bay seasoning, 2 tsp dried parsley, 1/2 tsp dried dill, 2 tsp dill pickle juice, 1/4 tsp Celtic sea salt, freshly ground pepper to taste, 3-7.5 oz cans wild caught Alaskan salmon, 2 tbs butter, 1/3 white onion chopped, 1/2 red bell pepper (optional), 1 medium garlic clove minced, 2 whole eggs, 1/2 Tbs coconut flour, 1/2 tbs coconut flour, 1 1/2 tsp Dijon mustard

Serving Size: 1

Directions: In a small skillet, saute the onion and red bell pepper in butter until soft and translucent.

Add garlic and saute for 30 seconds, until fragrant. Remove from heat and allow to cool.

Put eggs, coconut flour, dijon, Old Bay, parsley, dill, lemon/pickle juice, salt, and pepper in food processor. Pulse to combine.

Add the onion/red pepper mixture to the food processor and pulse until well mixed and chopped.

Add canned salmon and give a few pulses (if you pulse too much, the consistency will get very smooth instead of slightly chunky). Stir if necessary to ensure that the mixture is well-combined.

Scoop 3 Tb salmon mixture and form into log or pattie. Place into glass baking dish (you will need either two 8X8 square baking dish, or one 9X13 dish).

Refrigerate for at least one hour, or preferably several hours (overnight would be fine as well).

Bake in 325 degree oven for about 40-50 minute. Remove from oven and allow to cool slightly.

Serve with tartar sauce. A bed of fresh greens dressed with lemon juice, olive oil, salt and pepper makes a great accompaniment.

Combine all ingredients. Stir, and refrigerate until ready to use.

Carly's Salted Caramel No-Bake Macaroons

Ingredients: 1 1/2 cups coconut sugar, 1/2 cup coconut oil, 1/2 cup coconut milk, 2 teaspoon vanilla extract, 1/4 teaspoon sea salt, 3 1/2 cups finely shredded coconut, 2/3 cup dark chocolate chunks, 1 tbs Hawaiian Black Lava Salt

Directions: In a large saucepan, combine the coconut sugar, coconut oil, and coconut milk. Bring the mixture to a boil and stir continuously for 2-3 minutes. It will begin to thicken and darken.

Remove the caramel from the heat and add the vanilla, sea salt, and coconut. Stir to combine.

Add the chocolate chunks and lightly stir. If you stir too much, all the chocolate pieces will melt.

Scoop 2 inch mounds onto a cookie sheet lined with parchment paper. Sprinkle with Hawaiian Black Lava salt. Leave in freezer for 3-4 hours until firm. After firm, move macaroons to refrigerator and store there until served.

Carly's Altered Easy Pan Seared Lamb Chops with Mustard Cream Sauce

Orginal recipe from:

Ingredients: 1 tbs minced shallot, 1/2 cup beef broth, 2 tbs brandy or white wine, 2/3 cup heavy cream, 1 tbs grainy mustard like Maille, 2 tsp lemon juice, 2 tsp Worcestershire sauce, 1 spring rosemary and spring of thyme, 2 tbs butter, salt and pepper to taste

Serving Size: 4

Directions: Mince the shallot and juice the lemon. Have the sprigs of thyme ready. Put the other ingredients near the stove or have them measured and waiting.

Mustard Cream Pan Sauce: Turn the heat down to medium-low and add the shallots, sauteing until softened. Add the beef broth and white wine and bring the heat back up to medium. Simmer for 1 minute and add the mustard, Worcestershire sauce.Stir or whisk to combine.

Whisk in the cream and add the sprig of rosemary or/and thyme. Let simmer for 7- 8 minutes or until almost your desired consistency - it will thicken as it cools. Add the lemon juice and butter, stir. Simmer until the sauce is glossy and thick. Check the seasoning.

Remove the sprigs of rosemary and thyme before saucing the lamb chops and serving.

Carly's Adapted Slow Cooker Creamy French Mustard Chicken

Original recipe from:

Ingredients: 1 tbs avacado oil

1.25 lbs chicken thighs, kosher salt, freshly ground black pepper, 1 cup diced shallots, 1 cup dry white wine, 1/2 cup low sodium chicken broth, 1/4 cup whole-grain Dijon mustard, 1/4 cup heavy cream, 1 tbs arrowroot flour/powder

Serving Size: 8

Directions: Heat the oil in Insta-pot using " Saute"

Meanwhile, pat the chicken dry with paper towels and season generously with salt and pepper.

Add half of the chicken and brown both sides, cooking 6 to 8 minutes.

Remove the browned chicken and repeat with browning the remaining chicken.

Remove all chicken.

Add the shallots and cook until softened, about 3 minutes.

Add the wine, scrape up any browned bits at the bottom of the pan with a wooden spoon, and cook until almost evaporated, about 6 minutes.

Stir in the broth and whole-grain mustard and bring to a simmer.

Add in browned chicken

Put the lid on the Insta-Pot and push "Slow Cooker." The screen will flash 4:00 (4 hours)

It will turn on by itself after you have selected "Slow Cooker."

After 4 hours:

Turn the Insta-pot to " Saute." Place the smooth Dijon mustard, cream, and arrowroot in a small bowl and whisk to combine.

Whisk into the sauce in the Insta-pot and use "Saute" for about 5 minutes until thickened. Taste and season the sauce with salt and pepper as needed. Serve the sauce with the chicken, and garnish with parsley if desired.


Carly's Adapted Creamy Tuscan Garlic Chicken

Original recipe from:

Ingredients: 1 can artichoke in water, 8 tbs butter, 1 cup white wine, 1/2 cup cream, 1/4 sun dried tomatoes, 3 stalks green garlic or green onion, 1 1/2 lbs boneless chicken breasts

Serving Size: 4-6

Directions: Begin by heating a large skillet on high and add the chicken. Cook until chicken is no longer pink on the inside and out. Set chicken on a plate.



In the pan add the cream, green garlic, artichoke, butter, white wine. Stir over medium heat until thick. Simmer and mix in sun dried tomatoes. Add chicken and serve warm.


 Carly's adapted Prosciutto- Wrapped Scallops 

Original recipe: 

Ingredients: 1/4 cup chopped sun-dried tomatoes, 2 tbs chopped fresh basil leaves, 1/4 cup extra-virgin olive oil, 12 medium scallops, 1/4 tsp salt, 1/4 teaspoon freshly ground black pepper, 12 slices prosciutto

Serving Size: 4

Directions: Preheat the over to 350 F

finely chop sun dried tomatoes and basil then mix wit olive oil (may be done with food processor)

Season scallops with salt and pepper. Individually, add finely chopped tomato basil to top and bottom of scallop. Place each scallop into a piece of prosciutto that has been folder in half. 

Place scallops into oven and bake until scallop is cooked. Usually about 15 minutes. 


Carly's Adapted Almond flour Muffins

Adapted from Elana'sPantry:

Ingredients: 8 cups blanched almond flour, 16 eggs, 1/2 cups honey, 2 tsp baking soda, 4 tsp apple cider vinegar, 12 ounces Trader Joes frozen organic blueberries (may replace with cranberries)

Directions: In a medium bowl, combine almond flour and baking soda, In a large bowl combine eggs, honey and vinegar

Lightly mix in blueberries

Stir in dry ingredients into wet ones until thoroughly mixed

Scoop about 1/4 cup of batter at a time into a paper lined muffin pan

Bake at 350F for 18 minutes until slightly browned around the edges