1/2 Medium Head Cabbage (chopped into bite size pieces)
1 1lb Bag Frozen Riced Cauliflower
the how to
Instant Pot: Brown 2 lb ground beef on sauté setting. Drain excess liquid if needed. Add all of the ingredients except the cabbage and riced cauliflower. Set the instant pot for 10 minutes high pressure. Once done, release pressure and add the cabbage and riced cauliflower. Set for another 10 minutes high pressure. Once done, release pressure and stir.
Slow Cooker: Brown 2 lb ground beef. Drain excess liquid if needed. Add to 6 qt slow cooker. Add remaining ingredients. Cook on low for 6 hours or high for 3 hours or until vegetables are cooked through and tender.
Stovetop: Brown 2lb ground beef in a large crock, soup or stock pot. Drain excess liquid if needed. Add all ingredients, stir and bring to a simmer. Allow to simmer on medium low heat for at least one hour or until vegetables are cooked through and tender.
A satisfying stew FILLED with meat! The BBQ sauce gives it a slight sweetness and combined with the other savory flavors it is truly delicious. The recipe calls for three specific meats but you can use whatever leftover meats you have. I list beef stew meat but if you had pork stew meat that would be fine. No chicken thighs but you have a rotisserie chicken? That works! Are you a hunter with game meat? That works! It is truly a versatile dish and great if you have barbequed a few nights in a row and you have meat leftovers. Packed with protein and great flavor.
1 lb Beef Stew Meat
1 lb Pulled Pork
1 lb Chicken Thighs
2 Large Celery Root (1″ cubes)(1 lb radish halved can be substituted)
3 C Beef Broth
1 tsp Salt (may need more*)
1/2 tsp Pepper (may need more*)
1 C Sugar Free BBQ Sauce (I use G Hughes)
1/4 C Sugar Free Ketchup
1 Heaping tsp Minced Garlic
2 Tbl Brown Sweetener (I use Swerve Brown)
2 C Frozen Mixed Vegetables
1 14 oz Can Black Soy Beans
1 28 oz Can Diced Tomatoes
1 Medium Yellow Onion (chopped)
2 Tbl Worcestershire Sauce
A Few Dashes Hot Sauce (optional)
the how to
Instant Pot Instructions – Add all the ingredients and set the instant pot to high heat. You SHOULD be able to fit everything in the pot before hitting the MAX level. Cook for 45 minutes. Quick release the pressure.
Slow Cooker Instructions – Add all the ingredients to a 6 qt slow cooker, cover and set on low for 8 hours or until meat is tender or high for 4 hours.
If all of your meats have already been cooked, your cooking time will be about half the time.
* If none of your meats were already cooked & seasoned (think pulled pork rub or brisket rubbed) you might need some extra salt. Taste and season accordingly.
Where pumpkin bread and pumpkin pie meet, fall in love and have a little baby. This baby grows up and goes to college to become a pumpkin bar. These are soft, ultra moist and delicious and one of my favorite Thanksgiving treats. My step-grandma would make them and I had to make them so I can eat them without guilt forever and ever and ever and ever and….
— Dry Ingredients
1 1/2 C Almond Flour
1 tsp Pumpkin Pie Spice
1/2 tsp Cinnamon
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
— Wet Ingredients
15 oz Pure Pumpkin
1/2 C (75g) Powdered Sweetener (I use Lakanto)
1/2 C Oil
— Frosting Ingredients
4 oz Cream Cheese (1/2 Block)
3 Tbl Butter
1-2 Tbl Half & Half or Heavy Cream
1/4 C (37g) Powdered Sweetener (Lakanto)
the how to
Preheat oven to 350°. In a small mixing bowl, mix the dry ingredients with a whisk and set aside. In a large mixing bowl or stand mixer, mix the wet ingredients until combined. Add half the dry mixture and combine. Add the remaining dry ingredients and mix until combined. Pour into a lightly greased 9×9 baking dish and spread evenly. Bake for 35-45 minutes. Check it at 30 minutes. A toothpick inserted into the middle should come out clean. While the bars are baking, combine the frosting ingredients with a hand mixer. Let bars cool completely before frosting. Cut into 12 even pieces. Store in refrigerator. Enjoy!
If you have time on your hands and you want to give this a try, it is worth your time. If you have a smoker, start with smoking the chuck roast to infuse some great smoke flavor. If you don’t have a smoker, you can slow cook or instant pot your chuck with some liquid smoke.
I do not like intense heat, I don’t eat buffalo wings. I love this. There is a lot of spice going on but it is flavor making spice, not scary spice.
2.5 lb Chuck Roast (Blade Roast)
1 lb Hot Sausage (I used Johnsonville Tex Mex Sausage)
1 C Beef Broth
2 1/2 tsp Salt (2 tsp as rub, 1/2 tsp in chili)
2 1/2 tsp Pepper (2 tsp as rub, 1/2 tsp in chili)
1/2 C Diced Bell Pepper
1 Small Diced Onion
2 28 oz Cans Diced Tomato
2 Tbl Tomato Paste
1 14 oz Can Black Soy Beans
1 tsp Frank’s Red Hot
2 Chipotle Peppers (From Canned Chipotle in Adobo Sauce)
1 Tbl of the Adobo Sauce
2 Tbl Chili Powder
1 Tbl Cumin
2 Tbl Smoked Paprika
1 Tbl Granulated Garlic / Garlic Powder
The How To
Rub 2 teaspoons of salt & pepper evenly around the roast. Place onto your smoker at 200* for 2 hours until it becomes a nice mahogany color. Transfer to the instant pot or slow cooker and add 1 cup beef broth. Cook on high pressure for 2 hours in the instant pot or high for 6-8 hours in a slow cooker until fork tender. If you don’t have a smoker, add 1 Tablespoon of liquid smoke to the beef broth and skip the smoker step.
When you have about 30 minutes of cook time left on the roast, cook the sausage on medium heat in a large pot. Add the onion and pepper, cook with the sausage until soft and translucent. Once the roast is finished, add to the pot and shred. It should easily shred without much effort. Add the cooking liquid from the roast and all the remaining ingredients. Cook for at least 45 minutes. This is great the day after so nice to prepare ahead of time for a group. It does take some time but so worth the wait. Enjoy!
I used to be a granola bar lover. Thinking I was being super healthy stuffing one into my back pocket not really aware of how much sugar was packed into each bar. I saw some the other day and it gave me a hankering. So, I came up with a pretty great keto alternative. They have that crumble but not too much crumble. They hold together so they would be great for camping or hiking. I like the macros and above all, they taste awesome! They are really easy but you will need something like a food processor to blend everything together. It is basically throw it all in, smoosh it, bake it, drizzle it, eat it.
Preheat your oven to 350*. Combine the sliced almonds (reserve about 2 ounces), pecans, peanuts, coconut, flax seed, hemp seed, coconut oil, salt, baking soda, sweetener, peanut butter powder and vanilla into a food processor. Blend until it visually becomes sticky and pulls away from the sides.
Sprinkle a baking dish or shallow cookie pan with the reserved sliced almonds evenly and pour the granola mixture over the almonds. With the flat bottom of a glass, press and spread the mixture out to create an even thin granola bar. You’re aiming for about 1/4″ to 1/2″ thickness. If your pan is too big, you don’t need to fill the pan. Spread it out then straighten out the end of the bars. The mixture won’t run so you can mold it and it will stay. Bake at 350 for about 18 – 20 minutes. Start keeping an eye on it towards the end of baking time to make sure you they aren’t burning.
Pull them out of the oven and let them cool for about 20 minutes. Once they have cooled, cut them into even bars. You should get 15 bars.
Nature Valley bars have a peanut butter drizzle on top so that’s where the peanut butter and coconut oil come in. Combine the peanut butter & oil and heat it in the microwave for a few seconds until melted, stir, then drizzle over the top of your cut & cooled bars. The longer you let these sit, the crunchier they get but they will be set and ready to go once they cool. They have a fantastic granola bar crunch and you won’t miss the oats. I promise!
1 C Unsalted Pecans
1 C Sliced Almonds (reserve about 2 ounces)
1/2 C Unsalted Peanuts
1/4 C Hemp Hearts
1/4 C Flax Seed
1/2 C Lakanto Golden Sweetener (or your choice, I like the taste of the “brown sugar” in these)
I have never owned a food processor. Why? I don’t know, but I recently purchased one and there is just no going back now. I’ll throw anything in there and give it a spin. Yesterday I decided to try frozen strawberries and the result was very yummy. If you don’t have a food processor, I’m sure a heavy duty blender would work as well. This is cold, refreshing and low in carbs and calories!
Strawberry Italian Ice
Throw your frozen strawberries, lemon juice, and lemon zest into your food processor.
Over medium heat, combine your sweetener & water and stir until the sweetener is fully dissolved and you have a simple syrup.
Pour your syrup over the strawberry mixture and puree until smooth.
Pour mixture into a shallow dish & cover tightly with plastic wrap or into popsicle molds and freeze. It is really that simple!
4 C Frozen Unsweetened Strawberries
1/4 C Sweetener (I used Granulated Swerve)
1/4 C Water
1 tsp Lemon Zest
1 tsp Lemon Juice
Nutritional & Serving Information:
Serving Size: 1/2 Cup or 1 Popsicle (Makes 8 Servings)
I’m not one of those who automatically says a low carb option tastes just as good as the original, unless it does. I’m still dubious of people who say that mashed cauliflower is no different from mashed potatoes. I love my mashed cauliflower but it’s not mashed potatoes! These jicama hash browns though, they will wreck your life. They aren’t an exact replica but they are pretty darn close and SO GOOD. They are easier to cook than jicama fries as you don’t need to boil them. Just do yourself a favor, grate up a jicama & an onion and throw those suckers into some hot oil!
Jicama Hash Browns
Peel your jicama and use your Mr. Incredible powers to cut it in half. Prepare 1/2 a medium onion to be grated and grate the jicama and onion. Prepare your skillet with about 2 Tablespoons of Avocado Oil or your oil of choice. Start warming it over medium high heat.
Once it is all grated, mix it together with about a teaspoon of salt & pepper.
Throw it in the hot oil and spread it around so it cooks & browns evenly.
Be ready to flip when they start browning. Once they have browned and are a little crispy, serve them up with a little no sugar ketchup!
1/2 Yellow Onion
1 t Salt
1 t Black Pepper
2 T Avocado Oil
Nutritional & Serving Size Information:
Serving Size: 1/2 Cup (1 Jicama will make about 6 servings. I say ABOUT because jicamas can be different sizes, if you want 6 nice portions, do more than 1 to be sure.)
I suppose you could make this pie in December too, but who wants to do that? Really. This is close to the perfect low carb pie as it stands at 110 calories a slice and 6 carbs. It uses a fathead crust. It is such a good pie, that I tricked 8 nice ladies with a slice today and nobody knew it wasn’t a full sugar/carb/glutenous pie! I’m just sayin’….
Summer Strawberry Pie
The above picture was taken at only 2 hours chilled because I couldn’t wait 4 hours. It will be perfectly set if you can make yourself wait.
Pie Crust Ingredients:
2 C Shredded Mozzarella Cheese
4 oz Cream Cheese
2 T Swerve
1 T Baking Powder
3/4 C Coconut Flour
1/2 t Xantham Gum
1/4 t Arrowroot Powder (Omit if you don’t have it)
This goes like your typical fathead dough but you are going to treat it a little differently. Start by melting your cheese & cream cheese together in the microwave. This should take about 2 minutes with a stir at 1 minute. Stir it, the cheeses should fall off your spoon like a waterfall. Very loose and cheesy. If it is gloopy, back in for 30 seconds until it is smooth. I let it cool for just 30 seconds or so before I add the eggs. Add your eggs and all the rest of the ingredients. Start kneading it on some parchment paper. You are going to have to warm it at this point for about 30 seconds again and continue kneading until it fully comes together like an actual pie dough. No streaks, no cracks, etc. If it isn’t looking smooth, warm it for another 30 seconds. Once you have a nice smooth ball, cut it in half. This recipe will make TWO pie crusts so you can freeze one for later, make a nice top crust, or make a deep dish pie. Take half of your pie crust & roll it out thin into a circle shape. Carefully place it in your pie pan. I like to roll it onto my rolling pin, pick it up, and roll it back over the pie pan. It holds together better. If you don’t have enough in certain spots, just tear extra off and squish it all to fill in any spots. Once it is evenly in the pan, cut excess off the edges and pinch your crust however you like. You could take the extra strips and decorate the crust a little if you’re an overachiever. Now take a fork and poke some holes all around the sides and bottom.
You are going to bake this bad boy for about 12 minutes in a preheated 350* oven until the edges are golden brown. Not light brown, not dark brown, goooolden brown.
2 lbs Strawberries Sliced (After you remove the tops, you should have about 1 2/3 lb left)
1 1/4 C Water
1 C Granulated Sweetener (I used Swerve)
1/4 t Xantham Gum
2 Boxes No Sugar Added Strawberry Jello
While your crust is baking, start preparing your strawberries by washing and trimming the tops. Slice them and set aside.
In a saucepan, combine the water and granulated sweetener. Stir slowly over medium heat until the sweetener is fully dissolved. Once it is dissolved, add the xantham gum and whisk until slightly thickened. It should coat the back of your spoon or stick to your whisk. Once you hit this stage, add the strawberry jello and dissolve. By the time you hit this point, your pie crust should be out of the oven and cooled so go ahead and pile those strawberries in. Once you get them arranged how you like, ladle your gelatin mixture over the top of the strawberries until it fills to the top of the crust. Carefully put it in the refrigerator for 4 hours to set. Try not to arm wrestle your friends & family for it.
This recipe is great for hot days when you want something requiring minimal heat to cook and is nice & cool. Original recipe calls for sweet relish, Miracle Whip and pasta. Of course we are going to ixnay all of that. Miracle Whip is replaced with a homemade Keto Whip. Takes about 30 minutes and serves 4.
Boil zoodles until tender or steam in microwave. Drain, squeeze dry using paper towels to gently remove excess water and stick in the refrigerator to cool. Chop onion & pickles and set aside. Once zoodles are cooled, add the tuna, pickle, onion, whip, and seasoning. Chill for an hour.