DESSERTS: PEANUT BUTTER CHEESECAKE (click here to print)

PEANUT BUTTER CHEESECAKE                                
6 tablespoons of butter
1 teaspoon sweetener. 
1 1/2 cups almond meal.
Press into pan and cook at 350 for 10 minutes.
Chocolate peanut butter filling
16oz cream cheese.
1/2 a cup heavy cream
3/4 of a cup chocolate peanut butter powder.
1/4 cup brown sugar sweetner
2 tablespoons peanut butter 
5 large eggs
8 oz sour cream

Cream together for 5 minutes 
Pour on top of crust
Bake 1 hour
Let cool for and your then refrigrate for 2 hours.


for nutritional values of this recipe, click here


recipe submitted by: Jill K. Mac Pherson

SLOW COOKER: ITALIAN MEATLOAF (click here to print)

SLOW COOKER ITALIAN MEATLOAF
WHAT'S NEEDED
•Olive oil in a spritzer bottle, or non-stick cooking spray
•2 pounds extra lean ground sirloin (or bison)...
•2 large eggs
•1 cup (about 1 medium size) zucchini, grated and excess liquid squeezed out
•1/2 cup freshly grated Parmesan cheese
•1/2 cup fresh parsley, finely chopped, plus extra for garnish
•4 cloves freshly minced garlic
•3 Tablespoons balsamic vinegar
•1 Tablespoon dried oregano
•2 Tablespoons minced dry onion or onion powder
•1/2 teaspoon sea or Kosher salt
•1/2 teaspoon ground black pepper
•
FOR THE TOPPING
•1/4 cup ketchup or tomato sauce (sugar free)
•1/4 cup shredded or 2-3 slices mozzarella cheese
•2 Tablespoons fresh parsley chopped
HOW TO MAKE IT
1.Line a large (6 quart or larger) slow cooker with strips of aluminum foil. Spray the foil with olive oil or non-stick cooking spray.
2.In a large mixing bowl, combine all ingredients except for cooking spray and the topping ingredients. Mixture WILL BE loose/wet. This is expected.
3.Carefully transfer mixture into the slow cooker and form into an oblong shaped loaf, setting it on top of the aluminum foil strips. Place lid on top of slow cooker.
4.Cook on high power for 3 hours or low power for 6 hours. 15 minutes before the end of the cook time, turn the heat off and unplug the slow cooker. Remove the lid and spread ketchup over the top of the meatloaf. Place cheese on top of ketchup and replace the lid onto the slow cooker. Allow the meat loaf to sit for 5-10 minutes, or until the cheese has melted.
5.To remove loaf from the slow cooker, remove lid, hold each end of the strips in each hand , and carefully lift. Transfer the loaf to serving platter and garnish with fresh parsley. Serve and enjoy!

Nutritional values for this recipe:     https://www.verywell.com/recipe-nutrition-analyzer-4129594

MAIN DISH: ITALIAN PIZZA SKILLET (click here to print)

Italian Pizza Skillet

Ingredients:

• 1 lb. fresh mild or hot Italian sausage, casings removed
• 5 oz. pepperoni, sliced very thick (about 20 thick slices)
• 1 green and 1 red bell pepper, sliced 
• 1/2 small onion, diced
• 6 oz. fresh mushrooms (if desired)
• 6 oz. black olives (if desired)
• Handful of sliced banana peppers (if desired)
• 1/3 C fresh parmesan cheese
• 1/2 C shredded mozzarella cheese
• 1/2-3/4 C dry white wine
• 2 T olive oil
• 1 tsp. dried basil (or 3 T fresh chopped basil)
• 1/4 tsp. garlic powder (or 1 T chopped fresh garlic)
• 1 T tomato paste 
• 2 tsp. balsamic vinegar (optional)

Directions:

1. Place olive oil, onions and garlic in a pan (I used a dutch oven) over medium heat. Sautee for a minute or two.

2. Add in the sausage, crumbling it up as it cooks. About halfway through the sausage cooking, add in the pepperoni slices. Continue to cook for about 10 minutes over medium heat. 

3. When the sausage is all brown, add in the mushrooms, peppers, olives, banana peppers, basil and vinegar. Stir well.

4. Cook the mixture well. It's OK if some sticks to the bottom of the pan (that's flavor, baby!). 

5. When the veggies have softened and most of the water from the vegetables has evaporated, turn heat to medium-high and deglaze pan with white wine (I used a Pinot Grigio). Stir well and cook wine down mostly, then add in the tomato paste. Stir well to distribute the tomato paste. 

6. Add in the parmesan, then continue to simmer the mixture over medium high heat for about two minutes, or until the cheese melts. 

7. Turn heat to low and top mixture with shredded mozzarella. Allow to melt, then serve. 

Makes 6 servings. 3g net carbs per serving.

*cutthewheat.com*

MAIN DISH: CHEESEY TUNA "NOODLE" CASSEROLE (click here to print)

Cheesy Tuna "Noodle" Casserole Ingredients:

• 3 cans of chunk light or albacore tuna in water (15 oz.)
• 2 medium zucchini, spiralized  or sliced into pasta-sized shapes (I used a Veggetti spiralizer)
• 2 C broccoli florets, chopped relatively small and microwaved or steamed for about 5 minutes. 
• 2 C cauliflower florets, chopped relatively small and microwaved or steamed for about 5 minutes.
• 2 C + 1/4 C shredded sharp cheddar cheese (shredded from a block of cheese)
  
• 1/2 a small onion, finely chopped
• 2/3 C heavy whipping cream
• 1 1/3 C almond milk, unsweetened 
•  1/8 tsp. xanthan gum) thickener
• 1/2 tsp. garlic powder
• 1/4 tsp. red pepper flakes
• 2 T butter
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 T olive or coconut oil
• 1 tsp. chopped parsley (optional)

Directions:

1. Preheat oven to 350 degrees. 

2. In a large sauce pan, melt butter over medium heat. Add in chopped onions and sautee for just one or two minutes, then add in arrowroot powder. Use a spatula to create an onion-containing roux until the rue is a nice golden brown.

3. Pour in the cream and almond milk into the pan and whisk until well mixed. Allow mixture to get hot and begin to bubble along the sides of the pan. Once that happens, turn heat to low. 

4. Stir in garlic powder, red pepper flakes, parsley and salt, then add in 2 C shredded cheese. Use your spatula and stir the mixture constantly until a thick sauce is created. You shouldn't see any shredded cheese in the sauce and the sauce shouldn't stick too much to your whisk--that's how you'll know it's done. Set the sauce aside (I moved my pan toward the back of my stove top to the oven vent to keep it warm). 

5. In a large pan, sauté the spriraled or sliced zucchini in olive or coconut oil over medium heat for about five minutes, or until the zucchini becomes more tender. Remove from heat. 

6. Drain tuna cans. Combine zucchini, broccoli, cauliflower and tuna in a large casserole dish and stir until everything is evenly mixed. 

7. Pour cheese sauce over the top of the vegetable and fish mixture. Stir lightly to assure that everything is evenly coated. 

8. Top the casserole with 1/4 C shredded cheese and bake for about 20-25 minutes or until mixture is hot and bubbly and cheese on top is golden. 

9. Let casserole stand for 10 minutes before serving. 

Makes about 6 servings. 

NUTRITION: (1/6th recipe): 335 calories, 7 g carbs, 3 g fiber (4 g net carbs), 24 g fat, 24 g protein 

*cutthewheat.com*

BREAKFAST: BLUEBERRY CREAM CHEESE COFFEE CAKE (click here to print)

 Laura's Blueberry Cream Cheese Coffee Cake. Photo © Laura Dolson

By Laura Dolson

Updated May 02, 2016

• Prep Time
  20 min
• Cook Time
  30 min
• Total Time
  50 min
• Yield
  16 servings

This delicious low-carb coffee cake is very filling, since it's made with almond meal. If you don't like cream cheese, you can leave out that layer, or use less cream cheese (see below). It is also delicious with raspberries instead of blueberries.

Ingredients

• 3 cups almond meal
• 1 ½ cups sugar substitute (liquid or powdered, see below)
• 3 eggs
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ cup butter (4 Tablespoons), chilled and cut into small pieces
• ½ cup sour cream
• 2 teaspoons vanilla extract or 1 teaspoon each vanilla and almond extracts
• 2 Tablespoons oil
• 6 oz. cream cheese
• Salt
• 1 cup fresh or frozen (but not thawed) blueberries or raspberries

Preparation

Preheat oven to 350°. Butter or oil 9X9 inch pan (cooking spray is fine).

Coffee cake is prepared in three layers. If you are using a standing mixer, you can use the same bowl if you make the layers in the order listed - just remove them to separate bowls until ready to assemble.

1. Streusel Topping: Mix 1 cup of the almond meal, 1 teaspoon cinnamon, ½ cup sweetener, a pinch of salt and the 4 Tablespoons butter. I find that the whisk type attachment on my standing mixer works well - you want the mixture to stay crumbly. You can use a pastry blender, knives - whatever works. But if it all clumps together, don't worry - just crumble it over the top when the time comes. This is one area where I used to use powdered sweetener, but I have found more recently that liquid sucralose (zero carbs; no aftertaste) works fine.

1. Cream Cheese Layer: Mix cream cheese, 1 egg, and ¼ cup sweetener. If you want a thinner layer of cream cheese, you can use 4 oz. instead of 6. The mixture won't be as thick and will pour more evenly over the cake layer.
2. Cake layer: Mix dry ingredients: 2 cups of almond flour, baking powder, baking soda, ¼ ½ teaspoon cinnamon, teaspoon salt, and ¾ cup sweetener if you are using a powder. Then add the sour cream, oil, extracts, liquid sweetener if that's what you're using sour cream, and 2 eggs and mix well. At this point, you might want to add 1-2 Tablespoons of water, depending on the consistency. You want the batter to be thick enough to support the rest of it, but not too gloppy - you should be able to spread it easily in the pan. I usually end up adding about a Tablespoon of water.
3. Assembly: Spread the cake layer in the pan, and spread the cream cheese on top (if it's the larger amount of cream cheese, you won't be able to spread it evenly, but that's OK). Then sprinkle the blueberries on the cream cheese and the streusel on the top of that.

1. Bake for about half an hour, or until toothpick not inserted into a berry comes out clean. If you use a thermometer, it should be about 155° F. in the center.
2. Cool and slice. It is filling, so I usually cut it into 16 pieces.

Nutritional Information: For 16 servings, each serving has 3 grams effective carbohydrate plus 2.5 grams fiber, 6 grams protein, and 217 calories.

Source: www.verywell.com

BROWNIES: PROTEIN POWDER BROWNIES (click here to print)

                               

                                        I found these kind of dry so I added sour cream but they still were dry. I would add another egg next time. You can also add chopped walnuts to the batter. When cooled slice and serve with a dollop of real whipping cream. 3 carbs and 100 calories.
Ingredients
1/4 cup gluten free oat fiber
1/2 cup unsweetened cocoa powder
1/2 cup Whey Chocolate Protein Powder (use the one with 0 carbs or sugars) like Isopure
1/2 cup unsweetened applesauce(don't use for Keto)
1/2 cup sour cream or plain unsweetened yogurt
1 egg
2 tablespoon honey (Honey Tree artificial honey from walmart)
1 teaspoon almond extract
2/3 cup Blue Diamond Almond Breeze Unsweetened Vanilla or Chocolate Almond Milk
2 tablespoons coconut oil
1/4 cup chocolate chips, plus 2 tablespoons for topping (sugar free)
1/2 cup raspberries, broken up into large pieces

Instructions
Preheat oven to 350 degrees F. Spray 8x8 inch baking pan with nonstick cooking spray.
Transfer oat fiber to medium bowl then whisk in protein powder and cocoa powder; set aside.(I used oat fiber instead of oat powder 0 carbs)
Whisk together applesauce, egg, honey, vanilla and almond milk until smooth and well combined. Add to dry ingredients and mix together until just combined.
Heat coconut oil and 1/4 cup of the chocolate chips in a small saucepan over very low heat; stir continuously until all chocolate chips and coconut oil have melted together. (You can also heat them in a microwave safe bowl for 30-45 seconds.) Gently stir into brownie batter.
Pour mixture into prepared pan. Sprinkle remaining 2 tablespoons of chocolate chips and raspberries on top; sometimes I like to swirl them in the batter with a knife. Bake for 18-22 minutes(I baked mine about 30 minutes) or until just cooked through and the top has set. Transfer pan to wire rack to cool completely. Once cool, cut into 12 bars -- please note that bars should be kept covered in the refrigerator and enjoyed cold!  12 slices; 3 carbs

Source: adapted from ambitiouskitchen.com

BREAKFAST: PUMPKIN SEED COFFEE CAKE or PANCAKES (click here to print)

Recipe Name: Pumpkin Seed Coffee Cake                        

Estimated Prep Time: 45
Ingredient List and Amount used: 6 jumbo eggs
1/2 cup of Sour Cream (Daisy all natural)
1-1/3 cups of whole Pumpkin seeds (shells removed) ground to a meal(not as fine as flour..more crunchy)  I ground mine in a blender.
1 teaspoon baking soda
pinch of salt (omit the salt if you are using salted pumpkin seeds)
Spices I used: pumpkin pie spice..1 tbs.
Sweetener of choice, I used 1/2 cup stevia
Recipe instructions: Beat the eggs until light then add int he sour cream and continue to beat well. Add in all of your spices and the salt and the ground Pumpkin seeds along with the baking soda. Beat well and immediately pour out into a well greased pan. I used a 10 inch by 7 inch glass baking pan.  If you are making pancakes you can make this in a 13" by 9" glass pan. The finished product will be thinner.  After cooling, Cut into round pancakes using the bottom of a glass.. Baking times may have to adjusted for depth of pan. Bake at 400 for 15 minutes then reduce to 350 for another 15 minutes or until a tooth pick comes out clean in the center.
General Comments : If you have a small loaf pan you maybe able to make a loaf of bread.
Estimated Servings: 8
Calories per Serving: 207
Carbohydrates: 4
Fiber: 2

TIP:  I found the cake version too dry, so I made pancakes covered with sugar free syrup and butter. warm up in microwave for about 1 minute.  Delicious.  If you know what buckwheat pancakes taste like this is very similar but less carbs...Earthy and nutty ..

Source: adapted from www.t2dcoaching.com

DESSERTS: LEMON CLOUD PIE (click here to print)

4.7 from 14 reviews

Lemon Cloud Pie - Low Carb and Gluten Free

Lemony and sweet, this refreshing low carb pie recipe is easy to make and perfect for any summer party! Keto, Atkins, Sugar Free, and Gluten Free!

Author: Mellissa Sevigny

Recipe type: Low Carb Dessert Recipe

Cuisine: American

Serves: 8 servings

Ingredients

For the Crust:

• 8 Tbsp butter, softened
• ¾ cup erythritol 
• ¾ cup dried shredded coconut (unsweetened)
• ¾ cup almond flour
• pinch of salt

For the Filling:

• ½ cup butter
• ½ cup erythritol sweetener 
• ½ cup fresh lemon juice
• ¼ cup lemon zest
• 6 egg yolks
• 1½ cups heavy whipping cream
• ¼ tsp xanthan gum
• 1 Tbsp erythritol sweetener 

Instructions

For the Crust:

1. Combine the butter, erythritol, coconut, almond flour and salt in a medium bowl and mix until a dough forms.
2. Press the dough into a pie plate, going all the way up the sides.
3. Bake the crust at 350 degrees (F) for 15 minutes, or until golden brown.

Note: Your crust may slide down a bit during baking. Once you remove it from the oven it will remain soft for about 10 minutes before hardening. If it's slid down, wait five minutes, press it back into the shape you want and let it cool and harden before filling.

For the Filling:

1. Melt the butter in a small saucepan on low heat.
2. Remove from heat and whisk in ½ cup sweetener, lemon juice, and lemon zest until dissolved. Whisk in the egg yolks and return to the stove over low heat.
3. Whisk continually until the curd starts to thicken.
4. Remove from the heat and strain into a small bowl. Chill.
5. In a large bowl, whip the heavy whipping cream, xanthan gum, and 1 Tbsp sweetener together until stiff peaks form.
6. Fold ⅓ of the whipped cream mixture into the chilled lemon curd until combined.
7. Add the lightened lemon curd mixture to the remaining whipped cream and gently fold together until fully combined, but still fluffy.
8. Spoon the filling into the cooled pie crust. Garnish with additional whipped cream and lemon zest if desired.
9. Serve chilled - will keep up to a week in the refrigerator.

Notes

Approx nutrition info per ⅛th pie: 457 calories, 49g fat, 2.5g net carbs, 4g protein

Source:www.IbreatheImHungry.com

ARTICLE: PASS THE BUTTER PLEASE (click here to print)

Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.
It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings....
DO YOU KNOW.. The d...ifference between margarine and butter?
Read on to the end...gets very interesting!
Both have the same amount of calories.
Butter is slightly higher in saturated fats at 8 grams; compared to5 grams for margarine.
Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.
Eating butter increases the absorption of many other nutrients in other foods.
Butter has many nutritional benefits where margarine has a few and only because they are added!
Butter tastes much better than margarine and it can enhance the flavors of other foods.
Butter has been around for centuries where margarine has been around for less than 100 years.
And now, for Margarine..
Very High in Trans fatty acids.
Triples risk of coronary heart disease ...
Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)
Increases the risk of cancers up to five times..
Lowers quality of breast milk
Decreases immune response.
Decreases insulin response.
And here's the most disturbing fact... HERE IS THE PART THAT IS VERY INTERESTING!
Margarine is but ONE MOLECULE away from being PLASTIC... and shares 27 ingredients with PAINT
These facts alone were enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).
Open a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:
* no flies, not even those pesky fruit flies will go near it (that should tell you something)
* it does not rot or smell differently because it has no value ; nothing will grow on it. Even those teeny weeny micro-organisms will not a find a home to grow. Why? Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast?
Share This With Your Friends.....(If you want to butter them up')!
Chinese Proverb:
When someone shares something of value with you and you benefit from it, you have a moral obligation to share it with others.
Pass the BUTTER PLEASE

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  ENTER MY DRAWING FOR THIS LOVELY BASKET OF AVON GOODIES

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                                                                              TO VISIT MY AVON PAGE, PLEASE CLICK HERE

MAIN DISH: SAUSAGE DOGS (click here to print)

Recipe Name: Sausage Dogs
Estimated Prep Time: 45
Ingredient List and Amount used: 8 jumbo eggs
2 cups of shredded Parmesan cheese
1 cup of Almond Flour
1/2 cup of Sour Cream
1 teaspoon Baking Soda
Pinch of salt
Recipe instructions: In a blender or food processor whip the eggs until light, add in the sour cream and Parmesan cheese and continue to blend on high until well mixed. Add in the Almond flour and salt and blend well. You will add the baking soda when you are ready to pour out the batter. The baking soda will react immediately making this dough rise. I used the mini loaf pans, well greased on the bottom and sides. The sausage was cut to length, heated in the microwave and then fried in a skillet. You want the sausage hot when you pour in the batter. Be sure to center them in the middle. The batter will make 8 sausage dogs.  Bake 400 for 15 minutes then reduce the heat to 350 for an additional 15 minutes.
General Comments : The nutrients are for the batter only, everyone will have their favorite sausage with varying nutritional levels. I used Johnsonville Sausage with no fillers so it was less than 1 gram of carbs per serving.
Estimated Servings: 8
Calories per Serving: 281
Carbohydrates: 4
Fiber: 1
Carbs-fiber: 3
Protein: 19
Fat: 20
Source:www.t2dcoaching.com

BREAKFAST: THE MC GRIDDLE (click here to print)

Recipe Name: McGriddle


Estimated Prep Time: 20
Ingredient List and Amount used: 3 jumbo eggs 1/2 cup of Almond Flour 1/4 cup of Cheese shreds (type optional) pinch of salt I used 2 capfuls of sugar free brown sugar liquid sweetener to flavor 1 tablespoon of Erythritol (optional)
Recipe instructions: Place all of the above in a food processor or a blender and blend on high until all is well incorporated. I used silicon egg rings in a lightly greased skillet . Fried them covered under medium heat until I was able to turn them over and remove the egg ring.
General Comments : There are easy to make and make a wonderful breakfast sandwich.
Estimated Servings: 4
Calories per Serving: 182
Carbohydrates: 3
Fiber: 1

Source: www.t2dcoaching.com

BREADS: WHITE BREAD BAKING MIX AND RECIPE (click here to print)

I have been making baking mix to use when I make white bread. I put it in a jar and keep in my refrigerator.
Briana's Baking Mix
1 cup whey protein powder (use the one with 0 carbs and sugars) Isopure
3 cups coconut flour
2 cups oat fiber ...
1 1/2 cups golden flaxmeal
1 1/2 tsp. xanthan gum

Combine all ingredients and mix together thoroughly. Put in container with tight lid and store in fridge. Makes 7 1/2 cups.
Briana's Basic bread
3/4 cup Briana's baking Mix
1/2 cup oat fiber
1 tsp. xanthan gum
2 tsp. baking powder
1 tsp. sugar free Honey (Honey tree from walmart)
1/4 tsp. salt
6 T. luke warm water
1 1/2 tsp. instant yeast(one of those small packets)
1 tsp.artificial honey (Honey Tree from walmart)
2 cups egg whites(carton type or 16 ounces)
1/2 tsp. cream of tartar
Preheat oven to 350 degrees. Spray bread pan with olive oil cooking spray. Whisk the dry ingredients together. Whisk the yeast and honey into the warm water and set aside for 5 minutes. It should foam and rise. Beat the egg whites and the cream of tartar on high with a hand mixer. The whites should be nice and foamy. Immediately add the dry ingredients and yeast mexture to the egg whites and fold them in by hand. Mix as little as possible. Immediately pour the bread dough into the bread pan, smooth top and place in oven. Bake at 350 F for 45 minutes. Take pan out of oven and take bread out. Cool for several hours, then slice. Store in fridge or freeze for longer storage. You can get up to 14 slices with tis loaf. 1.4 carbs per slice.
NOTE: this bread is better the next day and I love it warmed up a few seconds in the microwave. It makes a great breakfast bread with butter and/or 1 tsp of sugar free jelly.

Source: adapted from www.briana-thomas.com

Nutritional values for this recipe:    https://www.verywell.com/recipe-nutrition-analyzer-4129594

DESSERTS: CHOCOLATE RUM BALLS (click here to print)

Ingredients

• 12 ounces unsweetened chocolate baking bars
• 1 cup of Swerve, Confectioners
• 1 cup heavy cream plus 2 tbsp
• 4 tbsp unsalted butter
• Pinch of salt
• ½ tsp vanilla extract
• ½ tsp almond extract
• ⅓ cup of rum
• Crushed pecans (any nut, cocoa, Swerve Confectioners, etc.)

Instructions

1. Finely chop chocolate and put in a heatproof/microwaveable bowl
2. Add Swerve to chocolate
3. Bring the heavy cream, butter, and salt to a boil in a saucepan over medium heat. Stir repeatedly so the heavy cream doesn’t burn on the bottom of the pan.
4. Pour over the chocolate and let sit still until completely melted, about 10 minutes.
5. Stir with a whisk or rubber spatula until smooth (If necessary, microwave in 20-second intervals until the chocolate melts.)
6. Whisk in the vanilla extract, almond extracts, and rum until smooth and shiny
7. Pour into a shallow baking dish (may need two) or a rimmed cookie sheet and refrigerate until firm, at least 3 hours
8. Bring out of refrigerate and let come to room temperature (let sit on counter for 2 hours)
9. Use a spoon, and scrape out a tablespoon of ganache, and roll ganache into 18 to 24 balls
10. Then cover in crushed pecans
11. Place on a cookie sheet
12. Refrigerate for an hour
13. Best eaten when brought to room temperature
14. Note: Can make these two weeks in advance; but do not cover in pecans until ready to serve or eat

Nutritional values for this recipe, click here

Notes

Serving Size: 24 rum truffles

source:www.swervesweetener.com

ARTICLE: IF CONFUSED ABOUT WHAT TO EAT AND WHAT NOT TO EAT (click here to print)

PLEASE CLICK TO ENLARGE PICTURE

Source: itsalowcarblife  (find them on Facebook)

ARTICLE: 10 PROVEN BENEFITS OF A LOW CARB DIET

https://authoritynutrition.com/10-benefits-of-low-carb-ketogenic-diets/