BREADS: FRENCH APPLE PIE BREAD(click here to print)

FRENCH APPLE PIE BREAD

Serves: 10

Ingredients

• ½ cup coconut flour, sifted
• ⅓ cup almond flour
• ⅓ cup sweetener of choice ⅓ cup erythritol or stevia
• 1 tsp cinnamon
• 1 tsp baking powder, 
• ½ tsp baking soda
• 3 eggs
• ½ cup unsweetened almond milk or coconut milk
• ⅓ cup unsweetened applesauce ( I use walden farms apple butter which has 0 carbs)
• 2 tbsp butter or coconut oil, melted
• ½ tsp vanilla extract
• ½ apple medium sized, thinly sliced
• Crumble Topping Ingredients:
• 2 tbsp. almond flour or ground pecans
• 2 tbsp sweetener of choice: erythritol or stevia
• 2 tbsp unsweetened shredded coconut
• 2 tbsp butter or coconut oil, melted

Instructions

1. Preheat oven to 375 F, and grease or oil an 8 x 4 inch or 8½ x 4 ½ inch loaf pan (medium size).
2. In a large mixing bowl combine: coconut flour, almond flour, granular sweetener of choice, cinnamon, baking powder and baking soda. Mix together thoroughly. Set aside.
3. In another large mixing bowl combine: eggs, unsweetened almond or coconut milk, unsweetened applesauce, butter, and vanilla extract. Mix together thoroughly.
4. Add wet egg mixture to dry coconut flour mixture and stir together thoroughly.
5. Add the mixture to the loaf pan and spread around evenly.
6. Take the apple slices and layer them across top of the batter in the loaf pan * see photo above.
7. In a medium sized mixing bowl combine all the crumble topping ingredients and mix together until a pasty meal forms.
8. Spoon or sprinkle clumps of crumble topping mixture all over the top of the sliced apples in the loaf pan *see photo above.
9. Bake at 375 F for 35 to 40 minutes or until toothpick comes out of center clean. Remove, cool and enjoy.

Notes

Nutritional Data for Low Carb Version (using Swerve sweetener): Servings: 10, Serving Size: 1 slice, Cal: 132, Carbs: 7 g, Net Carbs: 4 g, Fiber: 3 g, Fat: 10 g, Protein: 4 g, Sugars: 2 g, Sodium; 395 mg

foodieandthebeauty.com

MAIN DISH: SALISBURY STEAK BURGERS(click here to print)

Salisbury Steak Burgers with Mushroom Gravy

Ingredients

For the steak burgers:

• 1.5-2 lbs grass fed ground beef
• 1 egg
• 2 garlic cloves, minced
• ½ yellow onion, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 teaspoon dried thyme

For the mushroom gravy:

• 2 tablespoons fat of choice 
• ¾ cup beef broth
• ½ 6oz can coconut milk
• ½ yellow onion, minced
• 1 garlic clove, minced
• 1 package mushrooms (your choice what kind)
• 1 teaspoon sea salt
• 1 teaspoon pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Instructions

1. Heat up that grill of yours. If you don’t have a grill, invest in one. Or cook them on your stove top. Whatever.
2. Add all the ingredients for the steaks into a large mixing bowl and use your hands to get after it. Mix everything thoroughly. Then make the meat into oval patties. Why ovals? I’m guessing that’s what makes them salisbury steaks. I don’t know. Just make them oval.
3. Put your oval patties on the grill to cook. They will need to cook for about 3-5 minutes each side depending how thick you made them and how pink you want them inside.
4. While the patties are on the grill, make the gravy. Add your fat, onions, and garlic to a saute pan over medium-high heat. Let the onions cook until they become translucent. Add the rest of your ingredients including the coconut milk, broth, mushrooms and seasonings.
5. Mix together and let cook down a bit. Once the onions are beginning to soften, cover the pan and turn the heat down low to let cook, stirring occasionally.
6. Once the burgers and gravy are done, top the steak burgers with the mushroom gravy, and ENJOY! So tasty!

 For nutritional values, click here

paleomg.com

DESSERTS: RHUBARB PIE(click here to print)

RHUBARB PIE



1 1/4 cup erythritol
8 oz cream cheese
2 eggs
1/2 tsp vanilla extract
1/4 tsp salt
3 cups chopped fresh rhubarb
Pie Shell:
2 cups blanched almond flour
4 TBS erythritol)
1/4 tsp stevia
4 TBS butter or coconut oil, melted
Topping:
1/3 cup erythritol)
1/3 cup blanched almond flour
1 tsp ground cinnamon
1/4 cup butter or coconut oil, softened

Preheat oven to 375 degrees F (190 degrees C). Prepare pie shell, by beating all ingredients together. Pat into a pie pan (using fingers), then place in oven to bake for 12 minutes. Meanwhile, beat 1 1/4 cup sweetener, cream cheese, eggs in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell. Bake for 30 minutes in the preheated oven.
Meanwhile, combine 1/3 cup sweetener, 1/3 cup blanched almond flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes. Makes 12 servings.


 250 calories, 24g fat, 8g protein, 6g carbs, 3g fiber

sparkpeople.com

ARTICLES: LOW CARB THICKENERS

low carb thickeners article click here

MAIN DISH: GRILLED SALMON SCAMPI(click here to print)

GRILLED SALMON SCAMPI

~ serves 4 ~

4 (6 to 8 oz.) pieces wild salmon, grilled just until flaky

4 cups cooked spaghetti squash noodles

2 cups freshly grated Parmigiano Reggiano cheese

4 Tablespoons capers

 homemade scampi sauce (recipe below)

lots of fresh lemon wedges for squeezing over the top of the fish

fresh basil and lemon thyme sprigs

sea salt and freshly ground pepper, to taste

homemade scampi sauce:

2 Tablespoons unsalted butter

2 Tablespoons olive oil

2 Tablespoons finely chopped green onion

3 teaspoons freshly minced garlic

1/3 cup dry white wine

2 to 3 Tablespoons fresh lemon juice

1 teaspoon lemon zest

2 Tablespoons finely chopped fresh parsley

Heat butter and olive oil in skillet over medium heat. Add onion and garlic. Cook for one minute or just until the onion and garlic is lightly golden and fragrant. Add the white wine and lemon juice. Cook for 1 to 2 minutes or until sauce has slightly thickened. Remove from heat. Stir in lemon zest and parsley.

To serve:

For each serving: Place 1 cup of noodles in each of 4 serving size pasta bowls. Top with some of the scampi sauce, a generous amount of fresh Parmesan cheese, a piece of grilled salmon, 1 Tablespoon of the capers, fresh basil and thyme sprigs, salt and pepper, and a few lemon wedges for squeezing over the fish.

Note: this would also be good using zoodles(zucchini noodles made with a spiralizer)

For nutritional values, click here

chindeep.com

SALADS: GREEN GODDESS DEVILED EGGS(click here to print)

green goddess deviled eggs with bacon

12 large, hard boiled eggs

2 perfectly ripe avocados

3 teaspoons fresh lemon juice

1/4 cup real mayonnaise

2 teaspoons Dijon mustard

salt and pepper to taste

smoked paprika

1/2 lb. bacon, fried until crispy, and cooled

3 Tablespoons fresh parsley, chopped

Sriracha hot sauce (or your favorite hot sauce)

Hard boil eggs. Peel and then chill the eggs in the refrigerator until you’re ready to make the deviled eggs. Once ready, carefully split eggs vertically, cutting around the yolks. Remove yolks and place them in a mixing bowl. Place egg white “cups” on a pretty platter or deviled egg serving plate.

Add the pitted, peeled avocados, lemon juice, mayonnaise and Dijon mustard to the mixing bowl that the yolks are in. Using an electric mixer, whip everything until smooth. Salt and pepper to taste. Spoon mixture into a cake decorating bag fitted with a large star tip. Pipe filling into egg white “cups.”

Crumble bacon over the tops of the eggs. Sprinkle eggs with a generous amount of smoked paprika, and finish off by sprinkling the chopped parsley over all.

Chill the deviled eggs for up to two hours before serving. Serve cold with hot sauce on the side for dipping.   nutritional values for this recipe, click here

chinup.com

DESSERTS: FAT BOMB(click here to print)

FAT BOMB....My new discovery this last weekend was fat bombs. To make them you melt 1 stick of unsalted butter, 4 tbs. coconut oil, 4 tbs. cocoa in the microwave. stir until well mixed. Add 1/2 cup crushed almonds or pecans nuts(optional), 1/2 to 1 cup unsweetened coconut, 4 packets stevia and mix well. Put 8 silicone muffin cups inside of an 8 cup muffin tin. Fill silicone cups 1/2 way full. Freeze until hard. Delicious! one of these keeps me full for 3 to 4 hours.  makes 8 muffin cups. Recipe submitted by Edith Weil
servings 8; 3 carbs

BREAKFAST: LOW-CARB MAPLE BACON DOUGHNUTS(click here to print)

Low-carb maple bacon doughnuts

Ingredients:

Doughnuts:

• 1-1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup unflavored whey protein powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/2 cup butter, softened
• 1/2 cup Swerve sweetener or other erythritol-based sweetener
• 2 large eggs, room temperature
• 1 teaspoon maple extract
• 1/4 teaspoon stevia extract
• 1/2 cup unsweetened almond mil

Topping:

• 3/4 cups powdered Swerve Sweetener
• 3 tablespoons unsweetened almond milk
• 3/4 teaspoon maple extract
• 8 pieces bacon, cooked crisp and chopped

Directions:

1. Preheat oven to 325 degrees F and grease a standard doughnut pan well. You will need to bake the doughnuts in batches unless you own two doughnut pans.
2. In a medium bowl, whisk together almond flour, coconut flour, protein powder, baking powder, salt and xanthan gum.
3. In a large bowl, beat butter with sweetener until well combined. Beat in eggs, maple extract and stevia extract.
4. Beat in half of the almond flour mixture, then beat in the almond milk. Beat in the remaining almond flour mixture until well combined.
5. Fill the cavities of the doughnut pan about 3/4 full, smoothing the top of the batter. Bake 14 to 18 minutes, or until edges are golden brown and top is firm to the touch.
6. Let cool in pan at least five minutes before turning out onto a wire rack to cool completely.
7. Repeat with remaining batter. You should get 12 to 14 doughnuts.
8. For the glaze, whisk sweetener, almond milk and maple extract together in a shallow bowl.
9. Dip cooled doughnuts into glaze (alternatively, you can spread glaze over tops of doughnuts).
10. Sprinkle with chopped bacon and let set about 15 minutes.

Nutritional analysis per doughnut: 214 calories; 19 grams fat (75.2 percent calories from fat); 7 grams protein; 6 grams carbohydrate; 3 grams dietary fiber; 60 milligrams cholesterol; 353 milligrams sodium.

sheknows.com

MAIN DISH: RED LOBSTER SHRIMP SCAMPY(click here to print)

SHRIMP SCAMPY

1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
... 2 tablespoons garlic, finely chopped...
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated parmesan cheese
Directions:

1 Heat cast iron skillet and add olive oil.
2 Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3 Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4 Add white wine, and lemon juice.
5 Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6 Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7 Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8 Sprinkle with grated Parmesan Cheese

For nutritional values, click here


food.com

BREAKFAST: PALEO COCONUT BLUEBERRY BUCKWHEAT PANCAKE(click here to print)

NOTE: THIS IS NOT A LOW CARB RECIPE, BUT IS ALLOWED IN A PALEO DIET

• 1 cup coconut flour
• 1 cup buckwheat flour
• 6 teaspoons baking powder
• 1 teaspoon salt
• 1 cup blueberries (frozen or fresh)
• 2 eggs, beaten
• 2 cups milk (I sometimes use 1 cup unsweetened almond milk  and 1 cup unsweetened plain yogurt for fluffier pancakes).
• 1/4 cup sugar free vanilla coffee syrup ( I use Orchard Park I found at the dollar store)
• 1/3 cup coconut oil, melted

Sift all dry ingredients together. Toss in blueberries.

Whisk all wet ingredients (except 2 tablespoons coconut oil) together and combine dry and wet ingredients. Mix only until all dry ingredients are moist.

Add 2 tablespoons coconut oil to fry pan or griddle. Spoon or pour batter in desired amounts. Cook until bubbles form, turn to finish cooking.

Serve with whipping cream. Enjoy!


*Buckwheat is not a grain, instead it is a seed from the rhubarb family.  Although it has carbs it is not absorbed like grains.  It gets flushed out of your system.  Be sure to test before and after. I would recommend starting with 1 small pancake and test 2 hours after to see you are at 140 or lower.

To see Nutritional values, click here

freecoconutrecipes.com

DESSERTS: RHUBARB DREAM BARS(click here to print)

RHUBARB DREAM BARS


1 cup  Almond flour -
1/2 cup  golden flaxseed meal
1/2 cup  whey protein-- I use vanilla 
3/4 cup  powdered sugar substitute -- You can use Swerve or a combo of different granulated sweeteners. I used Truvia, xylitol, and stevia
1/2 cup  butter -- cold, cut up
4 eggs
2 cups  sweeteners of choice -- Again I used a combo of the same as above.
1/2 cup  almond flour -- 
1 1/2 teaspoons  salt
4 cups  rhubarb -- chopped

Crust: In a food processor, combine almond flour, flaxseed meal, whey protein, powdered sweeteners (powdered in a blender or coffee grinder), and butter. Pulse a few times until butter is mixed in well and it looks like crumbs.  Press into a greased 9 x 13-inch baking pan. Bake at 350F until golden brown, 10 to 15 minutes.

In a mixing bowl, combine eggs, 2 cups of sweeteners,  almond flour, and salt. Beat until smooth.

Add rhubarb, and mix in. Spoon mixture over baked crust. Bake 350F for about 45 to 50 minutes. I baked it 50 minutes.  Cool, cut into bars, serve with whipped topping if desired.

makes 24  pieces; 3 g. carbs

ginnyslowcarbkitchen.com

VEGETABLES: ASPARAGUS WITH SHIITAKE MUSHROOMS(click here to print)

Stir-Fried Asparagus with Shiitake Mushrooms

Why this recipe works:

To achieve stir-fried asparagus with a flavorful browned exterior and a crisp-tender texture, we had to start with a hot pan and only stir the asparagus occasionally. This allowed the vegetables to char and caramelize. To ensure that the vegetables cooked evenly, we diluted the sauce with… read more

To achieve stir-fried asparagus with a flavorful browned exterior and a crisp-tender texture, we had to start with a hot pan and only stir the asparagus occasionally. This allowed the vegetables to char and caramelize. To ensure that the vegetables cooked evenly, we diluted the sauce with water. This diluted sauce created a small amount of steam, cooking the spears through, before evaporating and leaving behind a flavorful glaze.

Stir-Fried Asparagus with Shiitake Mushrooms

Serves 4

To allow it to brown, stir the asparagus only occasionally. Look for spears that are no thicker than ½ inch.

• 2 tablespoons water
• 1 tablespoon coconut aminos
• 1 tablespoon dry sherry
• 2 teaspoons Splenda brown sugar blend
• 2 teaspoons grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 tablespoon light olive oil
• 1 pound asparagus, trimmed and cut on bias into 2-inch lengths
• 4 ounces shiitake mushrooms, stemmed and sliced thin
• 2 scallions, green parts only, sliced thin on bias

Instructions

1. 
   
   1. Combine water, soy sauce, sherry, sugar, ginger, and sesame oil in bowl.
   2. Heat vegetable oil in 12-inch nonstick skillet over high heat until smoking. Add asparagus and mushrooms and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes. Add soy sauce mixture and cook, stirring once or twice, until pan is almost dry and asparagus is crisp-tender, 1 to 2 minutes. Transfer to serving platter, sprinkle with scallion greens, and serve

Note: I add 1 cup of fried until crispy, and then crumbled bacon right at the very end when I add the scallion greens

For nutritional values, click here

america'stestkitchen.com

APPETIZER: CAULIFLOWER CRUST STROMBOLI(click here to print)

CAULIFLOWER CRUST STROMBOLI                                                                   

Makes 1 Stromboli, enough for 4 as an appetizer
Cauliflower crust
1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
½ teaspoon dried oregano
¼ teaspoon ground black pepper
Filling
3 tablespoons tomato sauce (such as marinara)
½ cup mozzarella cheese (I used cheddar)
Ham, pepperoni, salami or any other meat of your choice (skip this if you’re vegetarian)
Grated Parmesan cheese and dried oregano to taste
Directions
Preheat oven to 450°F (220°C) and place a rack in the middle.
Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice (3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to roll into a stromboli.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt and pepper and mix well.
Spread cauliflower mixture onto the lined baking sheet and form into a large rectangle.
Place in the oven and bake for exactly 10 minutes (no more, no less, 10 minutes).
Remove from the oven and spread tomato sauce over most of the dough, leaving a 2-inch border on one side.
Spread half of the mozzarella, then the meat (I used ham), then the remaining cheese.
With a large spatula lift the longer sides of the crust and roll into stromboli shape (you may also use the parchment paper to help you do this!)
Flip them seam down and tuck/fold the shorter side to close the stromboli.
Cut slats in the top, and sprinkle with some grated Parmesan cheese and oregano.
Return to the oven and bake for an additional 12 minutes.
Wait a few minutes before you slice and serve.
And beware of all that raging ooey gooey cheese. Right out of the oven it’s thermonuclear hot. So, watch yourself.
Serve with extra sauce if you feel so inclined.

For nutritional values, click here

healthyrecipebuzz.com

VEGETABLES: SUMMER VEGGIE BAKE(click here to print)

• SUMMER VEGGIE BAKE
• 1/4 cup olive oil, plus more for greasing pan
  
• 1/2 large yellow onion, diced
• 1 red bell pepper, seeded and cut into 1/8-inch strips
• 5 garlic cloves, minced
• Salt and freshly ground pepper, to taste
• 3 small zucchini, cut into 1/8-inch rounds
• 2 small crookneck squash, cut into 1/8-inch rounds
• 1 tsp. finely chopped fresh rosemary
• 1 tsp. finely chopped fresh thyme
• 1 lb. plum tomatoes, cut into 1/8-inch rounds
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/2 cup fine ground pork rinds

Directions

1. Preheat an oven to 350°F. 
2. Lightly coat a 2-quart baking dish with olive oil.
3. In a fry pan over medium heat, warm 5 Tbs. of the olive oil. Add the onion and sauté until translucent, 5 to 10 minutes. 
4. Add the bell pepper and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 10 minutes. 
5. Transfer the onion-pepper mixture to the prepared baking dish and spread evenly. Set aside.
6. In a bowl, combine the zucchini, crookneck squash, 5 Tbs. of the oil, the rosemary, thyme, salt and pepper and stir to coat evenly. 
7. Arrange the zucchini, crookneck squash and tomato slices on the onion-pepper mixture, overlapping the rows. 
8. Drizzle with the remaining 2 Tbs. oil and bake for 30 minutes.
9. Meanwhile, in a bowl, stir together the cheese and bread crumbs. 
10. Remove the baking dish from the oven and sprinkle the crushed pork rind mixture on top. Bake for 15 minutes more.
11. Turn the oven to broil and broil until the cheese is golden brown, 5 to 8 minutes. 
12. Let stand for 10 minutes before serving.  serves 6

For nutritional values, click here

MAIN DISH: PORK STIR-FRY(click here to print)

• PORK STIR-FRY
• 1/2 cup sugar free apricot preserves
• 3 Tbsp low-sodium soy sauce
• 2 Tbsp canola oil,divided
• 1 1/2 lbs. pork cutlets,cut into 1/4-in. strips
• 4 garlic cloves,minced
• 1 lb broccoli,cut into florets (3-4 cups)
• 1 red bell pepper,cut into thin strips
• 1 bunch scallions,cut into 2-in. lengths
• 4 oz. snow peas, strings removed

Directions

1. Whisk preserves and soy sauce together in a bowl until smooth.
2. Heat 1 Tbsp of the oil in a large nonstick skillet or wok over high heat. 
3. Add pork and cook, stirring frequently, until lightly browned and no longer pink, about 5 min. Transfer to a plate.
4. Add remaining oil and garlic to the same skillet; cook over med-high heat for 30 sec. 
5. Add broccoli, pepper, scallions, and snow peas and cook until vegetables are crisp-tender, about 3 min. 
6. Stir in pork and preserves mixture; cook 1 min. more. Serve hot.  serves 4

For nutritional values, click here

pondbrook. blogspot.com

BREAKFAST: HOT BREAKFAST CEREAL(click here to print)

Hot Breakfast Cereal,   (also gluten-free)

Single Serving:
2 tbsps. Chia seeds, ground (I use the white ones and grind them to a fine powder in the coffee grinder)
2 tbsps. Flaxseed meal (I use golden flax seed)
1 tbsps. unflavored whey protein - or you can use flavored vanilla whey protein (I like to use vanilla whey protein)
1 tbsps. pecan nuts, finely chopped (you can use any kind of seed or nuts you like as chunky or finely ground as you desire)
4 tbsps. hot water
Pour hot water over mixture, stir, then let sit for 5 minutes to thicken. Serve with whatever you desire!

The net carb count on the above is dependent on the nuts you use and what you serve it with. The chia seeds, flax meal and whey protein are 0g of net carbs!



Brigitsdailybytes.com

MAIN DISH: SALMON WITH CUCUMBER SALSA(click here to print)

SALMON WITH CUCUMBER SALSA

2 tbs. unsalted butter
4-6 wild caught salmon filets
2 cups chicken broth or water (water is totally fine)
4 tsp dried dill or 4 Tbsp fresh dill
1 seedless cucumber
1 medium sweet onion
1 bunch bok choy stalks or 3-4 radishes (both offer a peppery taste)
1 tsp sea salt
1/4 cup white vinegar or white wine vinegar
1-2 tsp sugar free honey....HoneyTree available at Walmart  (optional)
pepper to taste

Preheat oven to 350. Spread 2 Tbsp butter in 9×13 glass baking dish. Place salmon in pan skin side down. Add chicken broth and half of the dill to pan. Bake for 12-14 minutes until done. While salmon is cooking, prepare cucumber salad. Finely dice onion, cucumber, and bok choy or radishes and mix in medium bowl. Add vinegar, salt, and dill. Combine and season with pepper or extra dill to taste. I recommend making this ahead to give time for flavors to meld together in the fridge, but it’s also excellent straight away. Remove salmon from oven, top with cucumber salad and serve. We love this with mixed greens or cauliflower rice to compliment the cucumber onion salad.

For nutritional values, click here

theprimepursuit.com

APPETIZER: RED, WHITE, AND BLUE SALSA(click here to print)

RED, WHITE, AND BLUE SALSA

• 1 cup fresh Blueberries
• 1 cup diced Strawberries
• 1 cup diced Jicama
• 1/3 cup chopped Cilantro
• 1/4 cup finely chopped Red Onion
• 2 TBSP finely chopped Jalapeno Pepper, stemmed and seeded
• Juice of 1 large Lime
• Salt, to taste
• 
  

Directions

1. In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeno, and lime juice. 
2. Stir until well combined. Season with salt, to taste. 
3. Serve with pork rinds....or on a bed of greens.. Best eaten the day it is made.

For nutritional values, click here

pinterest.com

APPETIZER: CREOLE CRAB AND SHRIMP CHEESECAKE(click here to print)

photo from taste of home.com

CREOLE CRAB AND SHRIMP CHEESECAKE


For the Crust:
 ¾ cup dry bread crumbs (or use almond meal) ¼ cup grated Parmesan cheese ½ teaspoon dill weed 2 tablespoons butter,  melted
For the cheesecake: 2 tablespoons butter 1 medium sweet red pepper, finely chopped 1 small onion, finely  chopped 1 medium carrot, finely chopped ½ teaspoon dill weed ½ teaspoon Creole  seasoning ½ teaspoon salt ¼ teaspoon pepper 3 packages (8 ounces each) cream cheese, softened ½ cup heavy whipping cream 1 tablespoon sherry or additional cream 4 eggs, lightly beaten 1 pound peeled/deveined cooked shrimp, chopped 2 cans (6 ounces each) lump crabmeat, drained 1 cup (4 ounces) shredded Gouda cheese
For the sauce: 1 cup mayonnaise 2 tablespoons Dijon mustard ½ teaspoon Creole seasoning
Heat oven to 350 degrees. Mix breadcrumbs or almond meal, Parmesan and dill; stir in butter. Press onto bottom of greased 9-inch springform pan. Place pan on baking sheet.
For cheesecake: In a large skillet, heat butter on medium-high. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly.
In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low until just combined. Fold in vegetables, shellfish and cheese. Pour over crust.
Bake 60 to 65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake sliced with sauce and veggies or pork rinds or jicami disks
— J.W., Upper Arlington
PER SERVING: 277 calories, 10 g protein, 5 g carbohydrates, 0 fiber, 2 g sugar, 24 g fat (11 

DESSERTS: PALEO SALTED CARMEL CHEESECAKE BITES(click here to print)

Paleo Salted Caramel Cheesecake Bites
*Makes 24 servings
Ingredients:
For the crust:
1 heaping cup raw pecans
1 tablespoon coconut oil
1 tablespoon creamy almond butter
2 tablespoons coconut flour
2 tablespoons pure sugar free maple syrup
a few pinches of pink himalayan salt
For the filling:
1 heaping cup raw cashews (soaked at least for 4 hours, overnight is better)
1/2 cup raw zucchini, peeled and diced
1/4 cup coconut oil, melted
2 tablespoons canned coconut milk, full fat, room temperature
2 tablespoons pure sugar free maple syrup,
2 tablespoons coconut palm sugar
1/2 tablespoon vanilla extract
1/8 teaspoon pink himalayan salt
The juice of one medium lemon
For the caramel:
1/2 cup coconut milk, full fat, room temperature
3/4 cup splenda
4 tablespoons grass-fed butter (or ghee)
1/2 teaspoon vanilla
few pinches of pink himalayan salt
Directions:
1. Prepare the crust by placing the pecans in a food processor and grind them into fine meal. Add the rest of the crust ingredients and process again until well combined. Line the bottom of a mini cupcake pan with mini cupcake liners, then press the crust evenly into the bottom of the liners. Place the pan in the freezer to set, while you prepare the filling.
2. In a high-powered blender, process the raw cashews until they are blended. Add in the zucchini, coconut oil, coconut milk,
maple syrup, coconut palm sugar, vanilla extract, salt, and lemon juice. For the lemon juice go by taste as not to overdo it with lemon flavor. I started by juicing half of the lemon, mixing and tasting, and adding more. Add as needed to your preference. Then blend again until a super smooth and creamy batter is formed. If your batter is too thick try adding a little more almond milk or coconut water until the desired smooth creamy batter consistency is reached.
3. Pour the cheesecake batter into a decorating bag or ziplock bag, cut a hole in the corner and then pour the filling on top of the crust almost to the top, leaving some room for the caramel. Allow to set in the freezer for at least an hour. While the filling is setting go ahead and make your caramel.
4. To make the caramel, combine coconut sugar, coconut milk, and butter or ghee in a medium sized heavy-bottomed saucepan (2.5qt./2.3L). Over low heat, whisk gently in one direction so the butter doesn’t separate, until the butter has melted, the sugar has dissolved, and the mixture is combined. Then turn the heat to medium until it reaches a soft boil. Add vanilla extract, and salt and whisk until combined. Then bring the mixture to a boil over medium-high heat. Let boil for 1 minute. Remove from heat and whisk gently until the mixture becomes a smooth liquid again. Place back over heat and boil for an additional minute to thicken further. Remove from heat, whisk until mixture becomes smooth liquid again. Repeat a third time for even thicker caramel. The caramel will continue to thicken as it cools. Refrigerate or freeze to cool and thicken completely.
5. Once your cheesecake bites are hardened, fill a decorating bag or a ziplock bag with the caramel and cut off the tip. Squeeze a dollop of caramel on the top of eat cheesecake bite and use the flat side of a spoon to evenly spread over the top. Once the caramel has set sprinkle pink himalayan salt on the tops. Store cheesecake bites in the freezer in between eating sessions and remove about 15 minutes or so before serving so they can thaw a bit. Enjoy!

Note:  You can buy sugar free Smuckers Caramel ice cream topping and skip making the caramel.I believe in using short cuts whenever possible.

For nutritional values, click here



cleaneatingwithadirtymind.com

APPETIZER: GARDEN SALSA(click here to print)

GARDEN SALSA

• 6 medium tomatoes, finely chopped

• 3/4 cup finely chopped green pepper

• 1/2 cup finely chopped onion

• 1/2 cup thinly sliced green onions

• 6 garlic cloves, minced

• 2 teaspoons cider vinegar

• 2 teaspoons lemon juice

• 2 teaspoons olive oil

• 1 to 2 teaspoons minced jalapeno pepper

• 1 to 2 teaspoons ground cumin

• 1/2 teaspoon salt

• 1/4 to 1/2 teaspoon cayenne pepper

Nutritional Facts

2 tablespoons of salsa equals 17 calories, trace fat (0 saturated fat), 0 cholesterol, 62 mg sodium, 3 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: Free Food.

Directions

1. In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. . Yield: 5 cups

       Serve with pork rinds

tasteofhome.com

LOW CARB SHOPPING LIST (click here to print)

MAIN DISH: TACOS ON JICAMA SHELLS(click here to print)

Barbacoa Tacos on Jicama Shells

• 3 lbs brisket
• 4 cloves garlic
• 3 limes
• 3-4 chipotles in adobo plus sauce from can
• 1 tsp ground clove
• 1 bunch cilantro
• ½ tsp cinamon
• ½ red onion
• ¼ teaspoon cayenne pepper
• 1 tsp oregano
• ½ tbsp salt
• 2 tsp tomato paste
• ¼ cup apple cider vinegar
• 3 cup beef broth
• 3 bay leaves

Salsa (double or triple this if making for a crowd)

• 1 large tomato, diced
• ¼ cup red onion, diced
• ½ finely minced jalapeño
• 1 clove garlic, minced
• Juice of 1 limes
• 2 tablespoons chopped cilantro
• Salt and pepper to taste

Guacamole (double or triple this if making for a crowd)

• ½ diced red onion
• juice of 1 lime
• flesh of 2 ripe avocados
• 1 garlic clove minced
• ½ finely minced jalapeno (seeds removed)
• some salt and pepper (I prefer white) to taste

Instructions

Brisket

1. Combine all ingredients except beef, bay leaves, and beef broth in a food processor and process till combined and smooth. Add to slow cooker.
2. Top with beef brisket. Cut into chunks if more than 2 or 3 lbs.
3. Add enough beef broth so liquid is about half way up meat.
4. Add bay leaves.
5. Use tongs or fork to gently and slightly combine ingredients.
6. Cook on low for 8-10 hours or high 6-8 hours.
7. When beef shreds easily with fork, remove to large tray.
8. Pull away and discard any chunks of fat.
9. Use two forks to shred beef.
10. Add beef to a large bowl and ladle in liquid from slow cook until meat is holding liquid but not soupy.

Salsa

1. Combine everything in a bowl and salt and pepper to taste.

Guacamole

1. Combine everything in a bowl and mash together with a fork. Salt and pepper to taste!

NOTE: I use jicama as bread sometimes.   Cut into smaller circles for use as an appetizer.  Cut jicama into larger circles and use as a main dish.

For nutritional values, click here

eatingforidiots.com

MAIN DISH: SMOTHERED CHICKEN(click here to print)

SMOTHERED CHICKEN
FOR THE CREAMED SPINACH:
1 large bag of spinach leaves
4 ounces cream cheese...
1/4 C shredded parmesan cheese
2 cloves garlic, minced
3 T red onion, minced
2 T olive oil
Salt and pepper to taste

FOR THE SAUTEED MUSHROOMS:
8 ounce package of mushrooms, sliced
1/2 stick butter
2 T olive oil
1/2 C white wine
2 cloves garlic, minced
Salt and pepper to taste
FOR THE CHICKEN:
4-5 boneless chicken breasts
8-10 slices Mozzarella cheese, cut into 1/8 inch slices
1 T garlic powder
1 T seasoned salt, like Lawry's
1 teaspoon pepper
Preheat the oven to 350 degrees. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes.
Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 T olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it's cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat.
For the mushrooms, melt butter and 2 T olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don't season with salt until they are browned or they will never brown. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out.
Flip the chicken pieces over. Divide the spinach and mushrooms over the top of each breast. Lay two slices of cheese over each piece of chicken. Cook another 12-14 minutes or until cheese is browned and chicken is done.

For nutritional values, click here

baconbuttercheesegarlic.com

COOKIES: CHERRY CHOCOLATE ALMOND BISCOTTI(click here to print)

CHERRY CHOCOLATE ALMOND BISCOTTI
2 cups almond flour
1/2 cup Swerve Sweetener or other granulated erythritol
1 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/4 cup unsweetened dried cherries, finely chopped
1/4 cup sugar-free chocolate chips or chopped dark chocolate
1/4 cup slivered almonds
1/4 cup butter, melted
1 large egg
1/2 tsp almond extract

Preparation:

Preheat oven to 325F and line a baking sheet with parchment paper.

In a large bowl, whisk together the almond flour, sweetener, baking powder, xanthan gum and salt. Stir in cherries, chocolate and almonds.

Stir in melted butter, egg and almond extract until dough comes together. Turn out onto prepared baking sheet and form into a low, flat log about 10 by 4 inches. Bake 22 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool 30 minutes.

Reduce oven temperature to 250F. With a sharp knife, gently cut into 15 even slices. Place slices back on cookie sheet, cut-side down and bake 15 minutes. Gently flip each slice, turn off oven and let sit inside until completely cool.

Serves: Makes 15

Nutrition Info: Food energy: 146kcal, Saturated fatty acids: 3.21g, Total fat: 12.23g, Calories from fat: 110, Cholesterol: 8mg, Carbohydrate: 6.58g, Total dietary fiber: 2.45g, Protein: 4.12g, Sodium: 107mg

asweetlife.org

DESSERTS: ANGEL FOOD CAKE(click here to print)

Angel food cake

10 Egg Whites (from XL Eggs) at room temperature
1/2 tsp Salt
1 1/4 tsp Cream Of Tartar
1/2 tsp Almond Flavoring
1/2 tsp Vanilla Flavoring
1/2 cup Unflavored Whey Protein (or the vanilla kind goes well with it too)
1/2 cup Barley Flour
1 cup Splenda (whizzed in the coffee grinder to make it more like confectioner's sugar - measure 1 cup after whizzing)

3/4 cup Splenda

Preheat oven to 375.
1. Beat the egg whites and the salt on high speed until just frothy.
2. Add the cream of tartar and flavorings and beat until soft peaks (don't overbeat ... it could make the cake dry and crumbly)
3. Add 1 cup of (whizzed) Splenda (a little at the time) and continue beating until well incorporated.
4. In a separate bowl sift together the remaining splenda, whey protein and barley flour. It is best to sift it about 3 times.
5. Sift about 1/4 of the flour mixture over your egg whites and fold with a spatula (don't do this with an electric mixer!). Continue until all the flour mix is well incorporated.
6. Pour into an ungreased Angel food pan. Once all the batter is in there shake the pan a LITTLE to settle the dough and release any air bubbles. You could also just "cut" the dough lightly with a knife (don't cut too deep or you will damage your pan!!)
7. Bake for around 35 minutes or until a toothpick inserted comes out clean.
After taking your pan out of the oven, invert it (upside down) on a plate or the counter top and let it cool this way.
8. Once cooled the cake will come out quite easily.

4.7g carbs/slice (at 16 generous slices) with 6g protein per slice

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

SLOW COOKER: BBQ PULLED CHICKEN(click here to print)

SLOW COOKER BBQ PULLED CHICKEN


8 servings
Active Time: 25 minutes
Total Time: 5 1/2 hours

• 1 8-ounce can reduced-sodium tomato sauce
• 1 4-ounce can chopped green chiles, drained
• 3 tablespoons cider vinegar
• 2 tablespoons honey (artificial honey from walmart Honey Tree's)
• 1 tablespoon sweet or smoked paprika
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dry mustard
• 1 teaspoon ground chipotle chile
• 1/2 teaspoon salt
• 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
• 1 small onion, finely chopped
• 1 clove garlic, minced

eatingwell.com

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Preparation

1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

For nutritional values, click here

LOW CARB PEANUT ROLL(click here to print)

Low Carb Peanut Roll
1 stick of butter
1/2 cup granular erythritol (or xylitol)
12 drops EZ Sweetz (equivalent to 1/2 cup Splenda)
1/4 cup heavy cream
1 scoop vanilla protein powder
1  1/2 cups salted cocktail peanuts
Melt butter in a small pot over medium-low heat. Add erythritol, EZ Sweetz, cream, and protein powder. Combine with a whisk. Allow mixture to reach a simmer to dissolve the sweetener. Remove from heat, add peanuts, and stir until peanuts are thoroughly coated. Allow to cool for about 3-5 minutes. Stir mixture again before placing on parchment paper. I shaped mine into 3 long bars because I wanted them to look like a Pay Day. Allow mixture to set in refrigerator for about 2-3 hours, or overnight. Cut each bar into 4 pieces.
Serves 12: only 2 NET carbs in each piece

DESSERTS:PEANUT BUTTER CUPS(click here to print)

PEANUT BUTTER CUPS

4 tbs coconut oil, melted
4 tbsp Cacao Powder ...
1-2 tbsp Natvia or stevia
2 tbsp natural Peanut Butter
Mix the coconut oil, cacao and Natvia in a bowl until smooth.
Pour a bit of the mixture into paper or silicon cups but only fill halfway.
Put in the freezer for 5 mins to set.
Take out, spoon a bit of peanut butter into the centre of each cup and then cover with more mixture until the cup is full.
Top with crushed peanuts and put in the freezer for another 20 mins until set.
Eat straight from the freezer!

For nutritional values, click here

Recipe submitted by Edith Weil

MAIN DISH: CHEESE STUFFED PIZZA(click here to print)

 Cauliflower Cheese Stuffed Crust Pizza
1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
Parmesan cheese
3-4 packets of string cheese (individual)
pizza or Alfredo sauce**
toppings (make sure meats are cooked)
mozzarella cheese
Preheat oven to 450 degrees Fahrenheit.
Spray a cookie sheet with non-stick spray. Sprinkle with Parmesan cheese.
In a medium bowl, combine cauliflower, egg and mozzarella. Press out evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.
Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe). Remove from oven while pizza is golden but without turning edges dark.
Remove the pan from the oven. Allow to cool slightly (say, 15 minutes. This is important; you don’t want to melt the cheese). Run a metal spatula around the outside edge of the crust to loosen it from the pan.
Working with string cheese, peel each into 3-4 strips. Take each strip and place them around the perimeter of the crust, making sure all strips are touching (for a thicker edge, use half to an entire piece of cheese per section). Carefully, roll the edge of the crust over to cover the cheese, and press down into the top of the crust. Continue working around the pan until the entire pizza’s edges have been folded and pressed over the cheese.
Place pizza in the refrigerator for 30 minutes to cool completely.
After removing the crust from the refrigerator, and prior to baking, add sauce, toppings and cheese.
Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **. Remove the pizza from the oven and slice through the center only, halving the pizza (you’ll see why in a moment).
At this point the cheese in the crust will not be melted.
Reheat the oven to 450 degrees.
Bake pizza for 10 more minutes. Check to see if crust cheese is gooey by lifting up slightly near the cut line with a spatula. Bake until cheese in crust is melted and goo effect is achieved through the spatula lift test (should take no longer than 15 minutes). With practice, you won’t need to cut the pizza anymore.
Serve warm. Can be reheated perfectly, and the cheese re-melts.
Serves: 8
Nutritional Information for 4-pieces string cheese around edge: 207 calories, 13 grams fat, 3 net carbs, 1.5 grams fiber, 18.5 grams protein.
Nutritional Information for 8-pieces string cheese around edge: 279 calories, 17 grams fat, 4 net carbs, 1.5 grams fiber, 24 grams protein.

Notes from yourlighterside.com

*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater (you can use a food processor), and then measure for the recipe. (Don’t pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 4 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.

yourlighterside.com

easter centerpiece

EASTER: FUDGE WITH NUTS(click here to print)

FUDGE WITH NUTS

• 1 (1 ounce) unsweetened chocolate square
• ¹⁄₄ cup heavy wipping cream
• ¹⁄₂ teaspoon vanilla
• 1 tablespoon Splenda sugar substitute
• 1 (1 ounce) package sugar-free instant chocolate pudding mix or 1 (1 ounce) package sugar-free instant white chocolate pudding mix
• 8 teaspoons nuts, finely chopped

Directions

1. Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook for 3 minutes.
2. Add vanilla, Splenda, and pudding mix.
3. Spread on small pie pan or plate. Chill.
4. Cut in 8 pieces. Form into egg-shaped balls and roll lightly in chopped nuts.
5. Keep refrigerated

8 carbs;; 4 servings