BREAKFAST: LOW CARB GRANOLA CEREAL (click here to print)

LOW CARB CEREAL

8 ounces of unsweetened coconut flakes
4 ounces chopped almonds
4 ounces sunflower seeds
2 ounces chopped walnuts
2 ounces almond flour
4 egg whites
3 tbs. Honey Tree sugar free honey (found at walmart)
cinnamon to taste

Measure first 5 ingredients and pour into a bowl. Mix together with your hands. Add the sugar free honey and the 4 egg whites (unbeaten). Stir everything together with your hands. Add a little water (about 1/4 cup) to the mixture and stir again with your hands. You want the mixture to stay crumbly, so don't add too much water or it will stick together.

Line a large cookie sheet with parchment paper. Dump the whole mixture on top of the paper. With a large spoon or your hand...spread the mixture out so it is only one layer thick. Don't leave any clumps. You oven should be at 300 degrees. Put the cookie sheet on the top rack of your oven. Check every 10 minutes and stir the mixture so it stays loose and doesn't form clumps. Bake up to 30 minutes...stirring often. Remove and let cool. Sprinkle on a good cinnamon (like Penzeys) mix the cinnamon in with your hands and taste...adding more if you want. Pour into a nice jar and store in the refrigerator.

For nutritional values: https://www.caloriecount.com/cc/recipe_analysis.php

serves 5

Amount Per Serving (0.5 cup)

Calories 337 Calories from Fat 284

% Daily Value*

Total Fat 31.6g 49%

Saturated Fat 11.7g 59%

Sodium 198mg 8%

Total Carbohydrates 8.7g 3%

Dietary Fiber 3.9g 16%

Sugars 0.8g

Protein 7.9g 16%

* Percent Daily Values are based on a 2000 calorie diet.

DESSERTS: KETO COFFEE RECIPES

http://alldayidreamaboutfood.com/2015/08/best-low-carb-keto-coffee-recipes.html

MUG CAKES: 27 LOW CARB MUG CAKE RECIPES

http://alldayidreamaboutfood.com/2015/03/low-carb-mug-cake-recipes.html

Echinacea: not for people with diabetes

Echinacea: not for people with diabetes

MAIN DISH: GENERAL TSO'S MEATBALLS (click here to print)

GENERAL TSO’S MEATBALLS (LOW CARB & GLUTEN FREE)
A low carb meatball with all of the flavors and textures of the classic Chinese takeout favorite!
Serves: 4 servings
INGREDIENTS
For the Meatballs...
1 lb ground turkey or chicken
2 Tbl minced ginger
¼ cup scallions, chopped
1 tsp garlic powder
¼ cup almond flour
1 egg
light flavored oil for frying (olive, grapeseed, etc)
For the Sauce
½ tsp sesame oil
3 Tbl rice wine vinegar (unseasoned - sugar free)
3 Tbl soy sauce (tamari based for GF, or coconut aminos for Paleo)
¼ cup water
3 Tbl sugar substitute (honey for Paleo)
½ tsp xanthan gum (or arrowroot powder)
¼ cup scallions, chopped
4 - 5 small dried chilies, seeded and chopped
INSTRUCTIONS
To make the meatballs:
Combine all of the meatball ingredients and mix thoroughly. Form into 16 balls and saute/fry in oil over medium heat until cooked through and crispy. Alternatively you could bake them but they won't get the crunchy exterior.
To make the sauce:
Combine the sesame oil, vinegar, GF soy sauce, water, sugar substitute, and xanthan gum in a small saucepan and whisk until combined. Add the scallions and chili pepper and bring to a boil. Simmer for five minutes until thickened and remove from heat.
To serve:
Add the cooked meatballs to the thickened sauce and stir to coat. Garnish with more chopped scallions and chilis if desired.
NOTES
Approx nutrition info per serving: 322 calories, 25g fat, 3.75g net carbs, 23g protein
Serving size: 4 meatballs
ibreatheimhungry.com

MAIN DISH: SAUSAGES & MASH WITH CHEESY CAULIFOWER (click here to print)

BANGERS AND MASH (LOW CARB AND GLUTEN FREE)
 Serves: 4
 INGREDIENTS
 4 sausages (I used sweet Italian)
 1 cup sliced raw onions
 1 Tbsp olive oil
 1 Tbsp butter
 ½ cup chicken stock
 2 Tbsp heavy cream
 salt & pepper to taste
 2 cups cheesy cauliflower puree
 chopped parsley to garnish
 INSTRUCTIONS
 Cook the sausages in a medium saute pan until browned and cooked through. Remove from the pan and set aside.
 Add onions to same pan, along with the butter and olive oil. Cook for 5 - 7 minutes at medium heat until onions are browned and softened. Add chicken stock and red wine (if using) and cook for another 3 - 5 minutes until reduced. Add the heavy cream and cook another 2 minutes. Season with salt and pepper.
 Add sausages back to the pan with the onions for a couple more minutes until heated through.
 To plate, place ½ cup of cauliflower puree in a shallow bowl. Add one sausage to each plate and top with onion gravy. Garnish with chopped parsley or another herb of your choice.
 NUTRITION INFORMATION
 Calories: 378 Fat: 31g Carbohydrates: 6g net Protein: 15g

CHEESY CAULIFLOWER PUREE (LOW CARB)
 Creamy and delicious, you'll never miss mashed potatoes again!

Serves: 2 cups
 INGREDIENTS
 1 head of cauliflower
 2 Tbsp heavy cream
 1 Tbsp butter
 2 ounces dubliner or other sharp cheese
 salt and pepper to taste
 INSTRUCTIONS
 Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for six minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high.
 Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth.
 Season with salt and pepper to taste. You can adjust the cream and butter to your preference.
 NUTRITION INFORMATION
 Serving size: ½ cup Calories: 148 Fat: 11g Carbohydrates: 4g Protein: 6g

SANDWICHES: LOW CARB GRILLED CHEESE (click here to print)

Serves: 1 serving
Ingredients...
2 large eggs
2 TBSP water
2 TBSP coconut flour
1-1/2 TBSP butter - melted
½ tsp baking powder
Your choice of cheese (don't use processed cheese or shredded cheese. use block of cheese)
Toppings (optional) i.e, pre-cooked bacon, tomato slices, etc.
Softened butter for spreading on bread when grilling sandwich

Instructions
Thoroughly whisk together the eggs and water.
Add remaining ingredients and mix well.
Spread mixture into a microwavable container (I used a 4" x 6" plastic deli dish)
Microwave on high for 2 minutes.
Remove from microwave and immediately turn out of container.
When cool enough to handle use a large serrated bread knife and split the thickness of the bread into two equal parts. Cut each half in two so you now have four pieces of bread, or enough for two sandwiches.
Butter one side of each slice of bread with softened (not melted) butter.
Put butter side down into a skillet or griddle sprayed with a non-stick spray.
Add cheese and toppings of your choice.
Add 2nd piece of bread to top, butter side out.
Cover with lid and cook on med-high until bottom is golden brown.
Flip sandwiches over and brown second side.
Remove from pan and serve.
ENJOY!
Notes
Bread has 3 carbs total.
Add however many carbs your cheese of choice contributes and any other toppings you decide to have.
skinnyonlowcarb.com

MAIN DISH: PORK LOIN PICCATA

Pork Loin Piccata is 7 Net Carb per serving

Pork Loin Piccata

Author: lowcarbmaven.com

Nutrition Information

• Serves: 6

• Serving size: 1 piece of pork
• Calories: 276

• Fat: 15
• Carbohydrates: 8
• Fiber: 2
• Protein: 25

Pork loin medallions are pounded flat, coated, cooked until crispy, then finished with a lemony caper and parsley sauce.

Ingredients

• 1½ pounds pork loin, lean, boneless
• 2 tablespoon (or arrowroot) or 1/8 tsp. xanthun gum
• ½ cup almond flour
• 1 teaspoon dried parsley
• salt and pepper
• ½ cup wine
• 2 cloves garlic
• ½ cup chicken broth (or more)
• ⅓ cup lemon juice (juice of two lemons)
• 2 tablespoons capers
• 2 tablespoons parsley
• salt and pepper to taste
• oil for frying ( I use coconut oil)
• thinly sliced lemon for garnish

Instructions

1. Let's get ready: Line a sheet pan with foil, spray with baking spray and set aside. Mince the parsley and put in a portion cup. Crush the garlic cloves and put them on one side of a small plate. Measure the capers and set on the other side of the plate and place it near the stove.
2. Roll two lemons on the counter, releasing the juice from the little capsules. Cut and juice the lemons, removing any seeds, and put the juice in a small bowl or measuring cup and place it near the stove.
3. On a dinner plate, mix the cornstarch (or arrowroot) with the almond meal, 1 teaspoon of dried parsley, salt and pepper.
4. Ready the wine and chicken broth on the counter near the stove as well as your serving platter.
5. Preparation: Slice the pork loin into ½ inch cutlets, slicing crosswise -- or against the grain of -- the pork loin. Dry the pork with a paper towel. Place a portion of pork loin in a large zip loc bag, leaving it unzipped, and pound each cutlet thinly with a meat mallet, flipping the bag over to pound both sides. Place the flattened pork loin cutlets on the sheet pan. Season one side with salt and pepper, and then the other. Transfer the pork loin cutlets to a dinner plate. Just stack them up. Now you're ready to assemble.
6. Time to get covered: Lets make an assembly line. On the left, place the plate with the pork loin cutlets. In the middle, place the plate with with the cornstarch (or arrowroot) and almond flour coating. To the right, the sheet pan. With your fingers, pick up a pork cutlet and place it into the low carb coating. Push and wiggle the pork in the coating then flip to coat the other side. Do this a few times to get a nice even coating. Pat off any excess. Place the coated pork loin cutlet on the sheet pan and continue the process until all of the cutlets have been coated.
7. Cook the coated pork loin cutlets: Heat a large frying pan on medium-high heat. When it is hot, add the oil and then add 1-2 of the coated pieces of pork loin in the pan. Brown on one side, flip with a fork and brown on the other side. This doesn't take very long if your pork loin is thin. Transfer the cooked pieces to the serving plate and cover loosely with foil. Continue browning all of the pork loin.
8. Prepare the sauce for the Pork Piccata: Turn the heat off under the pan. Pour the wine into the pan and then turn the heat back on to medium. Scrape-up all of the bits of brown from the pan and add the garlic. Saute the garlic for a while and then add the lemon juice and the chicken broth. Let it heat up to a simmer. The sauce should be thickening from the corn starch by now. If it gets too thick, simply add more stock. Add the capers and heat through. Add the parsley and swirl around in the pan. I like to add some ghee, but you could add some butter, olive oil, or leave it as it is.
9. Plating: Simply pour the sauce over the pork. Enjoy your Pork Piccata!

Notes

As with other recipes that call for frying in oil, I did not even attempt to account for the amount of fat the coated pork loin may of soaked up during cooking.

Also, if the capers are added to the sauce too early, the sauce will turn a weird grayish-brownish-greenish color. It's best to wait to the end.

lowcarbmaven.com

ARTICLE: HOW TO EAT TO YOUR METER

APPETIZERS: DIPPING CHIPS (click here to print)

Ingredients

• Dipping Chips:
• ¾ Cup Almond flour, 
• 2 tbsp Flax Meal (golden)
• 1 Egg white (separate an egg)
• 1 Tsp Lime Juice, 
• ½ Tsp Chili Powder
• ½ Tsp Cumin
• ¼ Tsp Sea Salt
• 2 to 3 Tsp Olive Oil for baking
• SEASONING FOR TOPPING:
• ¼ Tsp Chili Powder
• ¼ Tsp Cumin
• ¼ Tsp Salt
• 
  
• Instructions:

1. Preheat oven to 350 F.
2. Add : Almond Flour, Flax Meal, Egg White, ¼ tsp salt, ½ Tsp Chili powder, ½ tsp Cumin, and Lime Juice to a large Mixing bowl.
3. Mix until sticky dough forms.
4. Place dough on a sheet of Parchment Paper and put another sheet of parchment paper over the top of dough.
5. Use a rolling pin to spread dough out very thin, then peel off top paper.
6. Use a knife or pizza cutter to score dough on paper into triangle or square shapes.
7. Mix all the seasoning toppings in a small bowl.
8. Place parchment paper, with dough on it, on a baking sheet.
9. Use a mister to spritz Olive Oil over tops of chips, or can brush oil over chips with a brush (a pastry brush would work).
10. Take seasoning mixture and sprinkle over chips.
11. Put in oven and bake for 10 minutes, then check to see if edges of chips are slightly browned.
12. If not slightly browned, continue to bake and watch.
13. May take a few more minutes, but watch carefully, they burn fast.
14. Remove from oven, cool

carbs 6.5; servings 4

beautyandthefoodie.com

MUFFINS: CINNAMON WITH CREAM CHEESE ICING (click here to print)

Ingredients

• 3/4 cup heavy cream or milk
• 1 tablespoon apple cider vinegar
• 11/2 cups sunflower seed meal or almond flour
• 1/2 cup ground flaxseed
• 1/4 cup coconut flour
• 2 teaspoons xanthan gum
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon allspice
• 2 teaspoons ground cinnamon
• 1/2 cup butter
• 1 tablespoon olive oil
• 3 eggs
• 1 tablespoon black strap molasses (TIP: I use Torani sugar free gingerbread syrup for less carbs and great taste)
• 1/2 cup  erythritol

Topping

• 1/2 cup Swerve
• 1 teaspoon ground cinnamon
• 3 tablespoons softened butter

Cream Cheese Icing

• 4 ounces softened cream cheese
• 4 ounces heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon stevia

Instructions

1. Preheat the oven to 350 degrees.
2. In a small bowl add the heavy cream and  apple cider vinegar. Set aside.
3. Whisk together the next 8 dry ingredients in a large bowl and set aside.
4. Add the butter, oil, eggs, molasses and 1/2 cup Swerve to a stand mixer and blend until incorporated well.
5. Add the heavy cream and vinegar into the stand mixer and blend until smooth.
6. Gradually pour in the dry ingredients into the stand mixer and blend until combined.
7. Grease a 12 capacity muffin pan and pour batter evenly into each cup.
8. In a small bowl stir the topping ingredients together and add spread about teaspoon to each muffin top.
9. Bake 25 minutes.
10. While the muffins are baking , mix the icing ingredients together in a stand mixer until smooth, no lumps. Set aside until muffins are ready.
11. Allow muffins to cool about 5 minutes then loosen around edges with a butter knife.
12. Remove to a pie plate if desired to top with Icing and enjoy!
13. If making ahead, keep muffins and icing in the refrigerator, reheat muffins in oven at 350 for 10 minutes and add icing when ready to serve.

9 g. carbs

sugarfreemom.com

MAIN DISH: 24 DELICIOUS RECIPES THAT ARE LOW CARB

http://newsforamerica.co/24-crazy-delicious-recipes-that-are-super-low-carb/

BREAKFAST: LOW CARB HOT CEREAL (click here to print)

• 1cup flax seed meal (ground flax seeds, regular or golden)
• 1cup protein powder (suggested is vanilla EAS Simply Whey powder)
• 1⁄2cup wheat bran
• 1⁄4cup oat bran
• 1⁄2cup raw almonds, coarsely ground
• 1⁄4cup raw unsalted sunflower seeds, coarsely ground

DIRECTIONS

1. Combine all ingredients. Mix can be stored for later use. I store mine in the fridge.
2. To prepare one serving, simply place 1/4 cup of the mix in a very tall, microwavable bowl, or use a saucepan on the stovetop.
3. Add 1/2 cup of water (you may substitute part of the water for sugar-free syrup, in any flavour desired).
4. Bring to a boil, stirring, and continue to boil and stir for at least two minutes, to thicken.

food.com

Nutrition Info

Serving Size: 1 (19 g)

Servings Per Recipe: 14

AMOUNT PER SERVING

% DAILY VALUE

Calories 95.2

Calories from Fat 66

70%

Total Fat 7.4 g

11%

Saturated Fat 0.6 g

3%

Cholesterol 0 mg

0%

Sodium 19.4 mg

0%

Total Carbohydrate 6.3 g

2%

Dietary Fiber 4.1 g

16%

Sugars 0.5 g

1%

Protein 3.6 g

food.com

DESSERTS: 31 AMAZING CHEESECAKE RECIPES

http://alldayidreamaboutfood.com/2014/05/31-amazing-low-carb-cheesecake-recipes.html#voUYYzuQf1lFmuOX.01

BROWNIES AND COOKIES: LINZER HEARTS (click here to print)

Low-Carb Linzer Hearts (Egg-Free) 2 cups = 480 ml almond flour 1/2 cup = 120 ml (+ some for dusting) confectioners style swerve (or other powdered sweetener)---you can also make your own by putting Stevia or Splenda in a blender and pulse until it is a powder grated yellow zest from 1 organic lemon 2.5 oz = 70 g cream cheese  sugar-free raspberry jam Directions Preheat the oven to 250 °F or slightly lower (100 °C). Put the almond flour in a large bowl. Sift in the sweetener and mix well. Add the lemon zest and the cream cheese. Mix and knead until smooth. Divide the dough in 2–3 pieces. Take one piece at a time for handling. Keep the rest of the dough covered. Place a piece of dough on a baking sheet lined with parchment paper and place another parchment paper on the dough. Roll out the dough until it is approximately 1/6 inch (0.4 cm) thick and remove the topmost parchment paper. Using a round (fluted) cookie cutter, cut out the cookies. Transfer the cookies with a spatula or cheese slicer to a baking sheet lined with parchment paper. Using a smaller cookie cutter (heart, round, star, etc.), cut out the centers of half of the cookies on the baking sheet. Repeat rolling and cutting with the other piece(s) of the dough. Combine the scraps, reroll and cut. Repeat this until there is no dough left. Bake for 30–40 minutes, or until golden brown but not too brown. Let the cookies cool completely on a cooling rack. Assembling: Place the top cookies (those with the center removed) on a baking sheet and dust them with the sweetener. Spread a thin layer of raspberry jam on the bottom cookies (the whole cookies). Place the dusted top cookies on top and very gently press the tops and bottoms together. Store the assembled cookies in an airtight container.

Nutrition information	Protein	Fat	Net carbs	kcal
In total:	48.2 g	116.8 g	77.2 g	1561 kcal
Per cookie if 20 cookies in total:	2.4 g	5.8 g	3.9 g	78 kcal

lowcarbsosimple.com 

BREADS: CHEDDAR BISCUITS (click here to print)

CHEDDAR BISCUITS

3 cups almond flour
...

1 tsp salt
1 tbs baking powder
8 ounces cream cheese, softened
1 stick of butter, melted
2 eggs, beaten
1 cup shredded cheddar cheese
Preheat oven to 350 degrees. Spray muffin pan with non-stick spray.
Mix dry almond flour, salt, and baking powder in a large bowl. Add cream cheese, butter, and eggs. Mix until just combined. Fold in cheddar cheese. Low carb cheddar biscuit
Portion biscuits with an ice cream scoop. Bake for 23-25 minutes 4 g.. carbs

COOKIES AND BROWNIES: CHEESECAKE BROWNIES (click here to print)

CHEESECAKE BROWNIE
Cheesecake Topping
2 x 8oz cream cheese
...

2 eggs
1/4 cup erthyritol (or other sugar substitute)
1 tspn vanilla essence
50g melted chocolate


Brownie
1 cup ground almonds
1/2 tspn baking powder
3/4 cup erthyritol (or other sugar substitute)
1 cup butter
75g chocolate (dark and high in cocoa solids)
1/3 cup cocoa powder
4 eggs
2 tspn vanilla essence
•Preheat the oven to 190C/375F degrees.
•Line a square baking tin (or you could use a circular one…no rule on shapes!) with greaseproof paper.
•Mix the brownie ingredients first.
•Mix the dry ingredients in a bowl.
•Melt the butter and chocolate in a Bain Marie (bowl over simmering water).
•Remove from the heat and cool for 5 minutes.
•With a whisk, (electric is better) add the eggs, one at a time. Add the vanilla essence.
•Add the dry ingredients and mix thoroughly.
•Spread the mixture in the tin evenly.
•Mix the cheesecake mixture.
•In a bowl, beat the cream cheese mixture with an electric whisk until smooth.
•Add the vanilla essence and erthyritol and beat well.
•Add the eggs, one at a time.
•Put half the mixture in another bowl and add the melted chocolate. Mix well.
•Place the cheesecake mixture over the brownie base in an uneven distribution of the vanilla and chocolate cheesecake mixture.
•Swirl the chocolate and vanilla mixture lightly together.
•Bake in the oven for 30 minutes.
•Cool and then chill in the refrigerator.
•Eat and enjoy!

serves 4 to 6

Nutritional values for this recipe, click here

ARTICLE: WHY EATING EVERYTHING IN MODERATION DOES NOT WORK

http://www.businessinsider.com/everything-in-moderation-advice-wrong-2016-1

BREAKFAST: BREAKFAST CASSEROLE IN THE CROCK POT (click here to print)

Breakfast Casserole in the Crock Pot
Recipe submitted by Carol LaForest from the Facebook type 2 diabetes recipe group

Prep Time: 30 mins
Total Time: 6 hrs 30 mins
Servings: 8
About This Recipe
"Cooks while you sleep! Sounds perfect for a Sunday morning or holidays and great for company! Some fun variations of this recipe. Before cooking (during prep) you can add: diced chilies, salsa, diced green onions. Serve hot
Ingredients
1 (26 ounce) dehydrated radishes that have been hashed
12 eggs
1/2 cup HWC (heavy whipping cream) or Almond Milk
1 tablespoon ground mustard
16 ounces sausage ( maple, sage or regular sausage.)
1 teaspoon salt
16 ounces shredded cheddar cheese
2 garlic cloves ( minced)
1 large onion
1/2 teaspoon pepper
1/4 teaspoon nutmeg
Directions
Spray crock pot and evenly spread radishes at the bottom.
Crack 12 eggs in a large bowl.
Mix well (and slowly) using a whisk.
Add the almond milk or HWC
Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
Add plenty of salt -- and lots of fresh pepper. Mix well and set aside.
Cook the sausage on high heat, drain and set aside.
Add sausage on top of radishes.
Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
Mix it up well. Or good, depending on where you're from.
Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
Turn the crock pot on low for 6-8 hours.

Nutritional values for this recipe: https://www.caloriecount.com/cc/recipe_analysis.php

VEGETABLE SIDE DISH: CAULIFLOWER RICE RISOTTO (click here to print)

Recipe by:  Facebook type 2 recipe group
Cauliflower rice Risotto

1 small onion chopped
2 tsp. garlic minced
4-6 mushrooms chopped
1 pkg. riced cauliflower
1/2 cup chicken stock
1/4 cup dry white wine
1/4 cup full fat cream (hwc)
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
2 good handfuls of spinach ripped into small pieces
Salt and pepper
Coconut oil
Heat coconut oil in a non stick pan
Add onion & garlic cook 1 minute
Add mushrooms, cook 2 minutes
Add cauliflower, cook 1minute
Add 1/2 stock and wine, cook 1 minute
Add balance of stock and wine, cook 1 minute
Add cream, Parmesan, parsley, salt and pepper
Cook 1 minute
Take off heat and stir through spinach leaves
Eat straight away - enjoy!!

Nutritional values for this recipe: https://www.caloriecount.com/cc/recipe_analysis.php

MAIN DISH: 21 LOW CARB DINNERS THAT WILL KEEP YOU WARM ALL WINTER

http://www.buzzfeed.com/jemimaskelley/low-carb-winter?utm_term=.fq1qaPzA5#.eweG7rE0L

ARTICLES: EXPLANATION OF CARBOHYDRATES

http://www.diagnosisdiet.com/food/carbohydrates/

MAIN DISH: FAT HEAD PIZZA (click here to print)

FAT HEAD PIZZA – THE HOLY GRAIL

THE HOLY GRAIL OF LOW CARB PIZZAS – FAT HEAD PIZZA 

Uzz

Fat Head Pizza Base Rolled Thin Between 2 Baking Sheets

Add All Your Favourite Toppings such as –

• Tomato paste (unsweetened)
• Mushrooms
• Cherry Tomatoes
• Salami/pepperoni
• Sausage meat
• Spinach and crack an egg on top
• Sun-dried tomatoes
• Rosemary, oregano, thyme, sage
• More cheese

FAT HEAD PIZZA - THE HOLY GRAIL

PREP TIME

10 mins

COOK TIME

20 mins

TOTAL TIME

30 mins

Author: Libby

Recipe type: Dinners

Cuisine: Low carb: Gluten free; Wheat free; Primal; Sugar free

Serves: 6 slices

INGREDIENTS

• 170g / 6 oz / 1¾ cups (approx) shredded/grated cheese (mozzarella is the best or Edam/mild cheese)
• 85g / 3 oz / ½ cup ground almonds
• 2 tbs cream cheese
• 1 egg
• +/- salt to taste
• ½ tsp dried rosemary/ garlic or other flavourings (optional)
• your choice of toppings such as pepperoni, peppers, cherry tomatoes, olives, ground/mince beef, mushrooms, herbs etc

INSTRUCTIONS

1. Put the shredded/grated cheese and cream cheese in a microwaveable bowl. Microwave on HIGH for 1 minute.
2. Stir then microwave on HIGH for another 30 seconds.
3. Add the egg, salt, rosemary (or other flavourings) and ground almonds, mix gently.
4. Place in between 2 baking sheets and roll into a circular pizza shape. remove the top baking sheet. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
5. Make fork holes all over the pizza base to ensure it cooks evenly.
6. Place the baking sheet with the pizza base on a baking tray or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
7. To make it really crispy and study, flip the pizza over once the top has baked to a golden colour. I turn the pizza onto the baking paper I used to roll out the pizza base, then slide it back onto the baking tray.
8. Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.

 Note:Serving size: 1 slice (base only) Calories: 203 Fat: 16.8g Carbohydrates: 4g Sugar: 1gFibre: 1.6g Protein: 11g

MAIN DISH: 20 LOW CARB PRESSURE COOKER RECIPES

http://peaceloveandlowcarb.com/2016/01/20-low-carb-and-gluten-free-electric-pressure-cooker-recipes.html

MUG RECIPES: PEANUT BUTTER CHOCOLATE CHIP MUG CAKE (click here to print)

Peanut Butter Chocolate Chip Mug Cakes

Yield: 6 mug cakes

Serving Size: 1 mug cake

Ingredients

• 1/3 cup peanut butter
• 1/4 cup butter
• 1 cup almond flour
• 1/3 cup swerve sweetener
• 2 tsp baking powder
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/4 cup water
• 1/4 cup sugar free chocolate chips

Instructions

1. In a microwave-safe bowl, melt peanut butter and butter together until smooth.
2. In a medium bowl, whisk together the almond flour, sweetener, and baking powder. Stir in the eggs, vanilla extract, melted peanut butter mixture and water until well combined. Stir in chocolate chips.
3. Divide among 6 ramekins or mugs and microwave each for 1 minute, until puffed and set. Serve warm.

Notes

Serves 6. Each serving has 10.73 g of carbs and 4.2 g of fiber. Total NET CARBS = 6.53 g.

Food energy: 323kcal Saturated fatty acids: 9.22g Total fat: 27.59g Calories from fat: 248 Cholesterol: 82mg Carbohydrate: 10.73g Total dietary fiber: 4.20g Protein

alldayidreamaboutfood.com

VEGETABLE SIDE DISH: BACON WRAPPED RUTABAGA (click here to print)

Bacon Wrapped Rutabaga Fries
----------------------------------------------
Ingredients:
1 lb = 450 g rutabaga...
12 slices bacon
1 teaspoon barbecue seasoning OR Cajun seasoning

Directions:
1. Preheat the oven to 350 °F (175 °C).
2. Peel the rutabaga and cut into 0.5-inch (1.3 cm) thick sticks.
3. Wrap each rutabaga stick in bacon, using 1 slice bacon per rutabaga stick.
4. Place the wrapped rutabaga sticks on a baking sheet lined with parchment paper.
5. Sprinkle barbecue or Cajun seasoning on each wrapped rutabaga stick.
6. Bake in the preheated oven for 30 minutes, or until bacon is crispy and rutabaga done.
7. Remove from the oven, let cool a bit and serve warm.
TIP: You can also use turnip instead of rutabaga. Depending on the source, it might have less carbs as well.
Nutrition info (approximate):
In total:
Protein: 33.4 g; Fat: 66.3 g; Net carbs: 18.4 g; 804 kcal
Per serving if 4 servings in total:
Protein: 8.4 g; Fat: 16.6 g; Net carbs: 4.6 g; 201 kcal

DESSERTS: 25 BEST LOW CARB DONUT RECIPES

http://alldayidreamaboutfood.com/2015/03/best-low-carb-donut-recipes.html

BREAKFAST: HAM AND CHEESE OOPSIE ROLLS (click here to print)

• Ingredients:
  
  3 eggs, seperated
  115g/4oz cream cheese (not softened)
  good pinch of cream tartar
  good pinch of salt
  grated cheese
  sliced shaved leg ham
  
  Method:
  
  Preheat oven to 150C/300F (fan forced)
  
  Line cookie tray with baking paper
  
  Beat eggs whites and cream of tartar until stiff, set aside or if using same mixture, carefully transfer to another bowl.
  
  Beat cream cheese, egg yolks and salt until combined (it will look a bit like cottage cheese which is fine). Combine a quarter of the eqq white mixture then carefully fold in the remaining.
  
  Spoon on to cookie tray into 6 mounds then sprinkle over ham and then cheese.
  
  Place in oven for 20 to 30 minutes.
  
  Let cool on tray for a couple of minutes.

For nutritional values: https://www.caloriecount.com/cc/recipe_analysis.php

          

         apinchofhealth.com

DESSERTS: SLOW COOKER DARK CHOCOLATE CAKE (click here to print)

Slow Cooker Dark Chocolate Cake
Yield: 10 servings
Slow Cooker Dark Chocolate Cake
...

This might just be the best low carb chocolate cake I've ever made. So rich and moist, it doesn't need any frosting. And no need to heat up the kitchen when you cook it in your slow cooker or crockpot!
Ingredients
1 & 1/2 cups almond flour
3/4 cup Swerve Sweetener
2/3 cup cocoa powder
1/4 cup unflavoured whey protein powder
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, melted
4 large eggs
3/4 cup almond or coconut milk, unsweetened
1 tsp vanilla extract
1/2 cup Sugar-Free Chocolate Chips (optional)
Instructions
Grease the insert of a 6 quart slow cooker well.
In a medium bowl, whisk together almond flour, sweetener, cocoa powder, whey protein powder, baking powder and salt.
Stir in butter, eggs, almond milk and vanilla extract until well combined, then stir in chocolate chips, if using.
Pour into prepared insert and cook on low for 2 1/2 to 3 hours. It will be gooey and like a pudding cake at 2 1/2 hours, and more cakey at 3 hours.
Turn slow cooker off and let cool 20 to 30 minutes, then cut into pieces and serve warm. Serve with lightly sweetened whipped cream.
Notes
Serves 10. Each serving has 11.65 g of carbs and 5.38 g of fiber. Total NET CARBS = 6.27 g.
Food energy: 275kcal Saturated fatty acids: 9.62g Total fat: 22.94g Calories from fat: 206 Cholesterol: 99mg Carbohydrate: 11.65g Total dietary fiber: 5.38g Protein: 9.91g Sodium: 209mg

submitted by: Carol La Forest
Note from Carol La Forest:

 Ok so I went through and totaled out the carbs for the cake. Total for entire crock full of cake is 18 carbs. Now it says 10 pieces(Which would be HUGE pieces) so I would say 15 pieces at least so makes it about 1 1/2 carb per slice

GRILLING: BEER CAN BURGERS (click here to print)

BEER CAN BURGERS

Ingredients:

• Onions
• Peppers
• Mushrooms
• Ground beef
• Canned beer
• Bacon
• Shredded cheese
• Barbecue sauce (sugar free: found at wal-mart)

Directions:

1. Grill onions, peppers, and mushrooms.
2. Shape ground beef into balls slightly larger than a beer can’s base.
3. Place the can on top of the beef ball and press down.
4. Fold the beef up around the lower half of the can.
5. Wrap the beef in a slice of bacon.
6. Remove the can.
7. Fill the beef cup with grilled onions, peppers, and mushrooms, as well as shredded cheese.
8. Brush barbecue sauce onto the bacon.
9. Grill on medium heat for one hour.

Tip:  you can use a soda can instead of the beer can

littlethings.com

ARTICLES: STARVING CANCER WITH KETOGENIC DIET

ARTICLES: HUGE BREAKTHROUGH POSSIBLE FOR DIABETICS

http://yourmedicalguide.info/diabetes-breakthrough-pancreatic-cells-successfully-created-in-lab-paving-way-for-new-treatments/