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 ...

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 ...

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 ...

Cauliflower “Potato” Salad Makes 8 servings INGREDIENTS (Salad) 1 medium cauliflower head, chopped 3 large hard boiled eggs 4 strips cooked bacon 2 stalks celery 1/4 medium Red Onion 3 tbsp chives (Dressing) 1/2 cup mayonnaise 1/2 tbsp yellow mustard 1/2 tbsp apple cider vinegar 1 tsp Pink Himalayan Salt 1/2 tsp black pepper INSTRUCTIONS 1. Break the head of cauliflower up into chunks and cut into desired sized pieces. 2. Add all the cauliflower to a microwave safe bowl and cover bowl with damp paper towels. Microwave on high for 3 minutes. Re-dampen the paper towels and microwave for Read More ...

Salmon Cakes with Avocado Tartar Sauce Makes 2 servings of 2 cakes each This has a whopping 27.4g of protein and only 6.3g total carbs (2.4g net carbs) per serving! INGREDIENTS ¼ medium red sweet pepper 1 medium stalk celery 8 oz. boneless, raw salmon without skiin 1 tsp stone ground mustard 2½ TBSP real mayonnaise ½ TBSP drained capers 1/8 cup chopped parsley ½ large beaten egg 2 tsp Old Bay Seasoning Salt & Freshly Ground black pepper Avocado Tartar Sauce Ingredients: ½ avocado pitted and peeled ½ TBSP real mayonnaise ½ TBSP Fresh Lemon Juice 1 TBSP chopped Read More ...

BBQ Sauce & Dry Rub Makes about 2/3 to 3/4 cup INGREDIENTS *Base: 1/2 of 11.5 oz jar of Spanish Gardens Mild Taco Sauce Spices: Mustard seed Onion powder Garlic powder Spanish Gardens taco seasoning (powdered) Cumin seed, ground Smoked paprika Pink Himalayan salt Allspice Cinnamon Liquid smoke Better Stevia liquid sweetener *If you like a HOT BBQ sauce, you can add red pepper flakes, cayenne, black pepper, and start with the Hot Spanish Gardens Taco Sauce as your base. INSTRUCTIONS Place taco sauce in small bowl, add spices, a little at a time, stirring well between each addition with Read More ...