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 ...

Sweet n Sour Pork with Cauliflower Fried Rice Makes about 4 servings INGREDIENTS 1.5 lbs pork tenderloin (or pre-cut pork pieces if your store carries them) 2 cups ground pork rinds 1/2 tsp onion powder 1/2 tsp ground ginger 1/2 tsp Pink Himalayan Salt 1/2 tsp black pepper 2 large eggs oil for frying (ghee/coconut oil/tallow, or lard) SAUCE: 1/4 cup No Sugar Added ketchup 1/2 cup rice wine vinegar 1 TBSP amino acids (soy sauce) 3/4 tsp onion powder 15 drops liquid Better Stevia INSTRUCTIONS 1. In a large container with a tightly-fitting lid, combine finely-ground pork rinds, ginger, Read More ...

Fish Tacos Makes 5 tacos INGREDIENTS SHELLS Shredded extra sharp cheddar cheese (0 carbs if you shred it yourself), 1/3 cup per shell FILLING Tilapia, Cod, or some other type of flaky white fish, 1 large fillet for each 2 tacos 3 TBSP olive oil 2 TBSP Spanish Gardens Taco Seasoning (see “Pantry” page to see and find out where to buy) Red pepper flakes (optional) ¼ tsp Cayenne pepper (optional) Kosher salt and freshly ground black pepper TOPPINGS 1-½ cup chopped green cabbage 1/3 cup chopped green onions (the green part has fewer carbs) 1/3 cup diced roma tomato Read More ...

Spaghetti (Zucchini Noodles) and Meat Sauce INGREDIENTS Raw zucchini, whole Italian Seasoning Salt & Pepper Onion Powder Garlic Powder Ground chuck (80/20), 4 oz. Per serving *Spaghetti Sauce (recipe below) Olive oil Butter Freshly grated Parmesan (optional) INSTRUCTIONS 1.  Use spiralizer to render whole zucchini into “noodles.” About 1 med. zucchini per person (or 1 cup cooked noodles per person) 2.  Brown chuck in skillet slightly oiled with olive oil, add salt, pepper, Italian seasoning, garlic powder and onion powder to taste. Drain fat. Add in *Spaghetti sauce and stir until mixed well. 3.  In separate skillet with about 1 Read More ...

House Salad INGREDIENTS Romaine lettuce, 2 cups per salad Red onion Marinated artichoke hearts, 2 pieces per salad Finely-shredded Parmesan cheese Kosher salt to taste Freshly ground black pepper (optional) 2-3 TBSP Madison’s Brand Oil and Vinegar “House” Salad Dressing (can be purchased at Madison’s Restaurants) INSTRUCTIONS 1.  Tear Romaine into bite-size pieces into individual salad bowls / plates, 2 cups per salad 2.  Use 2 pieces of marinated artichoke hearts per salad, pulled apart into smaller pieces 3.  Slice red onion as thin as you can get it, pull into rings, and put approximately 8-10 rings on each salad Read More ...

Parmesan Flounder Makes 2 servings (My own recipe, and it turned out DELICIOUS!) INGREDIENTS 4 flounder fillets (will probably weigh about 2 oz each) ½ cup finely-ground pork rinds ½ cup finely grated parmesan (use a micro grater if you have one) ½ TBSP lemon zest Juice of half a lemon 1½ tsp minced garlic 1 TBSP fresh dill, minced–I just snip with kitchen shears and leave out the stems (dried is ok, just use a little less) ½ tsp onion powder ½ tsp garlic powder ½ tsp ground black pepper Olive oil INSTRUCTIONS Preheat oven to 400 F 1. Read More ...

Stuffed Poblano Peppers Makes 4 servings INGREDIENTS 2 large poblano peppers 2 ounces cream cheese (original, not low-fat), softened to room temp 2 ounces shredded extra sharp cheddar ½ TBSP chili powder ½ tsp ground black pepper ½ tsp garlic powder ½ tsp onion powder Red pepper flakes to taste (optional) if you like it even spicier Olive oil INSTRUCTIONS 1. Split the peppers in half lengthwise, you can split right through the stem so each piece has a bit of stem left on it for looks. Scrape out the seeds, pat dry the inside and outside. 2. Grill and Read More ...

Truck Patch Serving size: ½ cup This is my Gran Ara’s creation, and the rite of passage into spring/summer in our family every year. It’s so easy to make, and so good for you. INGREDIENTS 1 cup each of the following: diced green cabbage diced green bell pepper diced red onion diced English cucumber (leave peel on) diced tomato Better Stevia drops to taste  (or another low-carb sweetener of your choice) Approx. 1 cup apple cider vinegar (the raw, unfiltered tastes best!) Approx. ½ cup water (optional if you want to tone down the acidity of the vinegar a bit) Read More ...

Lemon Poppy Seed Mug Cake Makes 1 This is what I made as my “birthday cake” this year and it was SO yummy! And so rich I had to eat half one day and the other half the next day. INGREDIENTS 1 lemon, zested and juiced 3 TBSP coconut flour 1 Tbsp Truvia (I didn’t have, so substituted Erythritol, or I could also use liquid Better Stevia to make it even lower carb) ¼ tsp baking powder Pinch of salt ½ tsp poppy seeds 2 TBSP avocado oil or olive oil (original recipe calls for vegetable oil….that’s a NO NO) Read More ...