All posts by lowcarbAdmin

13Oct/19

Crispy Skin Slow Roasted Pork Shoulder

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Crispy Skin Slow Roasted Pork Shoulder INGREDIENTS 8 lbs. Pork Shoulder 3½ TBSP Salt (I used sea salt) 2 tsp Dried Oregano 1 tsp Black Pepper 1 tsp Garlic Powder 1 tsp Onion Powder INSTRUCTIONS 1.  Wash and dry the pork, then leave it out to come to room temperature for a bit. LEAVE FAT ON as that is healthiest part of the roast. Preheat oven to 250 and mix salt & spices into a small bowl, pour into a shaker or sprinkle a little at a time from the bowl over the entire pork shoulder, making sure to get Read More ...
27Sep/19

CHRISTMAS – Keto Pecan Pie

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CHRISTMAS – Keto Pecan Pie INGREDIENTS Crust 3/4 Cup Coconut flour 1½ Large eggs 3 TBSP Erythritol 6 TBSP Butter 3/4 TBSP coconut oil 3/4 tsp vanilla extract 1/2 tsp Pink Himalayan Salt Filling 2 Large eggs 10 TBSP Erythritol 2 TBSP Butter 10 TBSP sugar free maple syrup (we use Walden Farms which you can get at Amazon or Walmart) 1 tsp vanilla extract 1½ Cups Raw Pecans roughly chopped INSTRUCTIONS Crust 1. Combine dry ingredients in a bowl and set aside. 2. Combine wet ingredients in a bowl, combine well and slowly start to add the dry ingredients Read More ...
24Sep/19

Get Thee to a KETO Doctor!

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Get Thee to a KETO Doctor! When doctors seeing their patients’ health being reversed and improved after putting them on a Ketogenic diet have to FEAR losing their medical license because it goes against the “grain” (see what I did there?) of the dogma of the medical community….then something is very, very wrong. We admire these people for their courage to do what they know is right for their patients instead of following failed methods like the “food pyramid” and the “eat less, move more” low-fat mantra that has put the health and LIVES of whole generations in jeopardy. To Read More ...
22Sep/19

THANKSGIVING – Sausage & Cauliflower Stuffing

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THANKSGIVING – Sausage & Cauliflower Stuffing Serves 8 as a side dish INGREDIENTS 3 TBSP real butter ½ cup onion, chopped ½ cup celery, chopped 2 cloves garlic, minced 5 cups cauliflower (about one medium head), chopped 2 TBSP fresh parsley, chopped – Plus extra for garnishing ½ TBSP fresh sage leaves, chopped 1 TBSP fresh rosemary, chopped ½ lb ground Italian sausage, mild/sweet or hot (or used a combo of both!) 3/4 cup chicken stock ½ cup chopped, toasted walnuts Salt & Pepper to taste INSTRUCTIONS • In a deep skillet, melt the butter over medium high heat. • Read More ...
19Sep/19

THANKSGIVING – Roasted Turkey

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THANKSGIVING – Roasted Turkey INGREDIENTS 12-lb. turkey (Anything from 11-15 lbs will work, but bake time will vary – see below) Salt & Pepper for the inside and outside of the bird 1 large onion quartered (no peeling) 4 garlic cloves halved (no peeling) ½ bunch parsley 1 lemon quartered For the Flavored Butter: 1 cup 2 sticks unsalted REAL butter, softened 2 TBSP olive oil (not extra virgin), plus more to drizzle the top 4 TBSP fresh lemon juice from 1 large lemon, plus ½ TBSP lemon zest 3 large garlic cloves, pressed ¼ cup freshly chopped parsley ½ Read More ...
17Sep/19

CHRISTMAS – Caper Cheese Ball

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CHRISTMAS – Caper Cheese Ball INGREDIENTS 1 lb. bacon, cooked and crumbled 1/3 cup fresh dill, finely chopped 12 ounces original (not light) cream cheese, softened 2 TBSP caper juice ½ cup capers 1 cup shredded cheddar cheese 1 tsp garlic powder INSTRUCTIONS 1. Place the softened cream cheese in a large bowl and stir in the caper juice and garlic powder until smooth. 2. Stir in the capers, cheddar, and half of the crumbled bacon until well combined. 3. Use your hands to shape the mixture into a ball. 4. Pour the remaining crumbled bacon and the chopped dill Read More ...
14Sep/19

CHRISTMAS – Garlic Butter Herbed Prime Rib

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CHRISTMAS – Garlic Butter Herbed Prime Rib INGREDIENTS 2-6 pounds prime rib, boned and tied (your butcher can bone and tie if you ask) 1 cup butter softened 5 cloves garlic minced 1 TBSP thyme finely chopped 1 TBSP oregano finely chopped 1 TBSP rosemary finely chopped 1 TBSP salt 1 tsp pepper INSTRUCTIONS 1. Remove the prime rib from the refrigerator at least 30 minutes before to bring it to room temperature. Preheat the oven to 450 degrees. 2. In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub all of the butter on the Read More ...
12Sep/19

Egg Muffins

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Egg Muffins From Low Carb JC Members Nancy and Kathy NANCY’S VERSION: INGREDIENTS 9 eggs 1 cup mozzarella cheese dash of garlic powder dash of onion powder pinch of Himalayan salt black pepper to taste OPTIONS: I added some homemade chunky hot sauce and sprinkled with cheddar cheese on top. MORE OPTIONS: In past batches, I have also added bacon and approx. ¼ cup of coconut flour, diced green pepper and some jalapenos. You really can make them “your own!” INSTRUCTIONS Spray or butter your muffin pans and fill each cup 2/3 full. Bake at 350 degrees for 18 min. Read More ...
05Sep/19

Roasted Pork Shoulder With Savory Apple Gravy

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Roasted Pork Shoulder With Savory Apple Gravy Makes 8-12 servings, great to “prep” for a week’s worth of meals! INGREDIENTS 4-5 pounds pork shoulder, (I leave the fat on it) 1 TBSP fennel seeds, slightly toasted 2 tsp black peppercorns 2 TBSP packed, fresh thyme leaves, lightly chopped, or 1 TBSP dried thyme 2 TBSP fresh rosemary leaves, lightly chopped 4 medium garlic cloves, minced 2 tsp Kosher salt, plus more for seasoning Extra virgin olive oil Low or No-Carb apple flavoring ½ medium yellow onion + 1 tsp onion powder ½ cup (120 ml) dry white wine (can sub Read More ...
25Aug/19

Balsamic Pot Roast

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Balsamic Pot Roast Makes 8-10 servings INGREDIENTS 5 pounds beef chuck (“pot”) roast 2 cups beef stock ¼ cup Balsamic Vinegar 1 TBSP Aminos (or Soy Sauce) 1 tsp pink Himalayan salt ¼ tsp red pepper flakes 3 cloves of fresh garlic, pressed Zest of ½ an orange (I use about 1 tsp of dried orange peel instead) INSTRUCTIONS Place meat into crock pot or cast iron covered dutch oven. Whisk together all the other ingredients and pour over the top of the meat. Cook on low for 6-8 hours. As meat cooks down, turn or pull any meat not Read More ...