Zucchini Lasagna

 

2 large zucchini
16 oz ricotta cheese
1tsp garlic powder
1 egg
1 (20oz) jar Victoria organic marinara (it's sugar free and keto friendly)
1/2 a yellow onion diced
1 lb hamburger
1/2 lb mozzarella cheese

Mix the ricotta, egg, and garlic  powder in medium bowl.
Slice the zucchini into long thin strips that fit your baking pan.
Spray your baking pan with Pam.
Brown your hamburger and drain any excess grease.
Cook garlic, and onions in with the ground beef till it's almost translucent.
Add the marinara to the ground beef and simmer for 2 min.
Turn off and remove from heat.
Then start layering, zucchini, ricotta, sauce, cheese until you are done.
Bake at 355° for 1hr or until bubbling.

Almond Butter

3cups almonds

2 tablespoons almond oil

Pinch of salt if you desire 

Put the almonds in the food ninja until crumbly. 

Then pour in the oil and salt.

Blend till smooth. 

Place almond butter in an air tight container.

Refrigerate for up to 2.5 weeks.