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Keto Cauliflower “Potato” Salad Recipe
2 servings | Per serving: 350 calories | 32.8 fat | 10 protein | 4.5 carbs
- ½ head cauliflower
- 2 hard-boiled eggs
- 2 stalks of celery
- 4 tablespoons mayo
- 4 tablespoons sour cream
- ½ teaspoon apple cider vinegar
- 1 tablespoon yellow mustard
- 1 sprig green onion
- ½ teaspoon paprika
- ½ teaspoon Himalayan salt
- ½ teaspoon pepper
- Fresh dill
- Steam cauliflower until tender; about 5 minutes. Let cool.
- Chop up hard-boiled eggs and add to cauliflower.
- In a small bowl combine chopped celery, mayo, sour cream, vinegar, mustard, chopped green onion, paprika, salt, and pepper.
- Top with fresh dill. Enjoy!
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John Shufeldt, MD, JD, MBA, FACEP is an emergency physician by avocation and entrepreneur at heart. He is an author, speaker, serial student, airline transport pilot and multidisciplinary entrepreneur, who has founded and operated several multi-million-dollar businesses.
Throughout all of his endeavors, John has maintained a relentless drive to help people rescript their future and reach their full potential.
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Over the years, John has come to realize that successful businesses don’t just happen. They succeed as a result of strong leadership, learning from failures and a well-executed business plan. An efficient organization is built on lean practices, proactive teams, a positive work environment and a solid foundation for continued growth.