Lemon Almond Shortbread cookies (low carb & Gluten Free)

Ingredients

• 6 Tbl butter 
• 2 cups almond flour 
• 1/3 cup granulated sweetener (Splenda, Ideal, Swerve, etc.)
• 1 tsp freshly grated lemon zest

Instructions

• Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
• To make a tart or pie crust:
• No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown.
• To make the cookies:
• Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours. With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn’t cold enough). Bake in a preheated oven @ 350 degrees (F) on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown. Allow to cool before removing.

Notes

Approx nutrition info per cookie: 119 calories, 11g fat, 1.6g net carbs, 3g protein

Approx nutrition info per 1/8th tart crust: 238 calories, 23g fat, 3g net carbs, 6g protein

BACON AND BRUSSEL SPROUT SALAD

INGREDIENTS

• 1 lemon
• 1 orange
• 1 large shallot, minced
• ½ cup olive oil
  
  
• salt and pepper
• 6 slices cooked bacon, crumbled or chopped
• 4 dozen brussel sprouts
• 1 cup almonds (optional)
  
  
• 1 cup grated Pecorino-Romano cheese or Parmesan

INSTRUCTIONS

1. Cook and crumble the bacon.
2. Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.
3. Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.
4. Place the almonds in a food processor and pulse until chopped coarsely. Add ¾ of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.

NOTES

The serving size depends on how you are eating it. If it’s for an entree sized portion, you’ll get about 8-10 servings. If it’s a side, it could be closer to 14. We served this on Mother’s Day with eleven people and we had some left over. Keep in the fridge for 1-2 days.

Nutrition Information

Serving size: 10 servings Calories: 284 Fat: 22 grams Saturated fat: 4.5 grams Unsaturated fat: 17.5 grams Carbohydrates: 11 grams Sugar: 2 grams Fiber: 5 grams Protein: 11 gramsCholesterol: 11 grams

Low Carb Meatloaf

Ingredients

2 lb ground beef  
1 lb mild pork sausage 
1 c crushed plain pork rinds 
4 oz diced mild green chilies 
1 med onion chopped 
8 oz Monterey Jack shredded 
3/4 c mild salsa 
1 egg 
3 cloves garlic, crushed 
1 T dried oregano 
1 T ground cumin 
1 tsp salt 

Directions

Mix everything together.  Pour into a 9x13 cake pan and form into a loaf.  Bake at 350º for 1 1/2 hours.  Or use 2 bread pans and bake for 1 hour.  Hint: line the pans with aluminum foil for easier cleanup.

Cheesy Spaghetti Squash Bake

Ingredients

• 1 (2-3 pound) spaghetti squash
• 1 1/2 c. Cheddar cheese or cheddar blend, shredded
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 c light sour cream
• 2 tbsp corn starch
• 1 egg, beaten
• 1/4 c grated Vidalia or sweet onion
• 2 c half-and-half

Instructions

1. cut squash lengthwise and scoop out seeds
2. place cut side down onto a baking sheet and add about 1/2 inch of water to the pan
3. bake at 350 for 25-45 minutes, or until tender
4. allow to cool until comfortable to handle
5. shred out squash meats into a casserole dish
6. toss with 1 cup of shredded cheese
7. in a separate bowl, mix corn starch and sour cream until thoroughly mixed
8. add egg, half and half and seasonings, along with onion, mix and pour over squash
9. top with remaining 1/2 cup of cheese
10. bake at 350 for 35-45 minutes, or until hot, bubbly and golden brown

Easy Spaghetti Squash Pasta

Ingredients

• 1 whole Medium-sized Spaghetti Squash, Washed
• ½ Tablespoons Olive Oil
• ½ teaspoons Sea Salt
• ½ teaspoons Fresh Ground Black Pepper
• 1 Tablespoon Fresh Basil, Minced 

 

 

  Preparation Instructions

1. Preheat oven to 375ºF and line a rimmed baking pan with parchment paper.
2. Cut spaghetti squash in half and scrape out seeds with a spoon.
3. Brush the cut side of each half with olive oil and sprinkle with salt and pepper.
4. Place each half on the pan with the cut side facing upwards.
5. Roast for 45-50 minutes.
6. While the squash is roasting, prepare the seasoning mix in a small bowl. Combine 1/2 teaspoon sea salt, 1/2 teaspoon ground black pepper and 1 tablespoon of minced fresh basil.
7. Remove squash from oven and use a fork to scrape the strands of flesh or “spaghetti” out of the peel.
8. Place on a plate or in a bowl and top with the basil, salt and pepper seasoning. Enjoy.

Peanut Butter Protein Balls

Ingredients

1/2 cup peanut butter

2 ounces whey protein powder (I used vanilla flavored)

4 Tbsp honey

16 60% cocao chocolate chips

Directions

Mix all ingredients in a food processor until sticky and not crumbly.  Roll into 1 inch balls and place on a foil lined baking sheet.  Place in freezer for 10-15 minutes.  They must be stored in the freezer if you want them to stay fresh longer.

Low Carb Cheese Crackers

Ingredients

1 slice deluxe american cheese cut into 16 squares

Directions

Line the 16 squares around the outer edge of a piece of parchment paper.  Place in microwave and cook anywhere from 38-60 seconds.  Mine took 40.  Take out and pop off to enjoy!

16 squares equal 1/2g carbs!

Pan-Seared Tuna Steaks with Lime Pepper Crust

Ingredients:

4 tuna steaks (3/4 to 1 inch thick, about 6 oz. each)

extra-virgin olive oil

Zest and juice of one lime

2 tsp. dried thyme leaves

1/2 to 1 tsp. coarsely-ground pepper

1/4 tsp. salt

1 to 2 tsp. extra virgin olive oil

Preparation:

Rinse the tuna steaks and pat dry with paper towels. Grate the zest from the lime (you should have about 1 1/2 teaspoons), then squeeze the juice and set aside.
In a small bowl, combine lime zest, thyme, pepper and salt; stir to mix. Lightly rub both sides of the tuna steaks with olive oil. Rub the seasoning mix on the tuna steaks; coating them well.
Using a heavy bottomed sauté pan or a cast-iron pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. Do not overcook the tuna or the meat will become dry and lose its flavor. Pour the lime juice over the tuna steaks right after you take them from the stove, then serve.

Makes 4 servings.

Panko Crusted Tilapia with Chipotle Kissed Tartar Sauce

Ingredients:

4 tilapia fillets, 6 ounces each2 teaspoon Old Bay seasoning
½ teaspoon smoked paprika
¼ teaspoon Cayenne pepper
1 cup flour
2 eggs
1 tablespoon Dijon mustard
2½ cups panko bread crumbs
Salt and pepper
Canola and olive oil

For Chipotle Tartar Sauce:
1 cup mayonnaise
¼ cup sour cream
¼ cup dill pickles, minced
1 to 2 tablespoon sweet pickle relish
1 chipotle in adobo, minced or ½ teaspoon chipotle powder
Juice of ½ lemon
Salt and pepper to tasteDirections:

1. In a small bowl, combine all of the ingredients to make the tartar sauce, adding a pinch of salt and pepper. Stir well to combine, adjust seasoning to taste. Cover and chill until ready to serve.

2. Set up breading station for fish. In a shallow bowl, add the flour and lightly season with salt and pepper. The second bowl, lightly beat the eggs with the Dijon mustard. In the third shallow bowl, add the breadcrumbs and season lightly with 1 teaspoon of Old Bay. Preheat oven to 200ºF.

3. Slice the fish into strips, so you have 8 pieces. Season with Old Bay seasoning, smoked paprika, and Cayenne pepper. Set aside. Combine ¼ cup canola and ¼ cup olive oil in a large skillet. Preheat oil for 5 to 6 minutes. When oil is hot, dredge fish through flour, dip in egg, then into panko crumbs, patting down so crumbs stick. Pan fry for 2 to 3 minutes per side until golden brown. Transfer to baking sheet lined with a wire rack. Keep warm in 200-degree oven. Yields 4 servings. Serve with tartar sauce.

Cauliflower Rice

Ingredients:
- 1 medium sized cauliflower (140 cal)
- 1/2 tbsp olive or canola oil (60 cal)
- pepper and salt (optional)

Directions:
1. Wash cauliflower, cut it, discard the core and break of the florettes until you have pieces of approximately the same size. 
2. Place the florettes in a food porcessor in 1 layer, do not overcrowd the food processor. In my food processor I have to shred a medium sized cauliflower in 3-4 batches. 
3. Process until you get "rice" consistency. In my case I let the food processor run on high for 10 seconds and then pulse for 2 seconds 5 times. 
4. At this stage you freeze a batch of your cauliflower rice in a zip lock bag for future use. You could then defrost the batch for 15-30 minutes and cook as usual. It turns a little mushier than freshly cooked, but pretty similar. 
5. In a large non-stick frying pan heat 1/2 tbsp of oil over medium-high heat, add the cauliflower and cook for 5-10 minutes, stirring occasionally.
6. You can also add salt and pepper or other spices (turmeric, cumin, etc) while cooking. Or don't add anything if you want plained steamed rice. 

In one cup of white rice there are 200 calories, in one cup of cauliflower rice there are 50: you save 75% of calories!

LCHF Waffles

Ingredients

2 cups almond flour
1 cup vanilla egg white or whey protein
1/2 tsp sea salt
1 TBS baking powder
1 1/2 cup vanilla almond milk
2 eggs
4 TBS butter or coconut oil, melted

Directions

Preheat waffle iron to high. Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl. Slowly add the wet ingredients into the dry. Let sit for 5 minutes. Bake according to your waffle iron directions. Enjoy! Makes 10 waffles.

NUTRITIONAL COMPARISON (per waffle)
Traditional Waffle = 247 calories, 27 carbs, 0.7g fiber
“Healthified” Waffle = 182 calories calories, 3.5 carbs, 1.5g fiber

Pork Carnitas in the Oven

Ingredients

4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
1 1/2 tsp salt
3/4 tsp pepper
1 tsp ground cumin
1 onion, peeled and halved
2 bay leaves
1 tsp dried oregano
2 Tb fresh lime juice
2 C water
1 medium orange, juiced and keep the spent halves

Directions

1.  Adjust oven rack to lower middle position and heat to 300 degrees.  Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice.  Bring the mixture to a simmer over medium-high heat, uncovered.  Once it simmers, cover pot and transfer it to the oven.  Cook until the meat falls apart when prodded with a fork, about 2 hours.
2.  Remove the pot from the oven and turn on the broiler.  Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.  Remove and discard everything from the pot except for the cooking liquid.  Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes.  You should have about 1 C of liquid remaining when it is finished.
3.  While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces.  Once the liquid has become a syrup, gently fold in the pieces of pork into the pot.  Try not to break up the pork any further.  Taste and add additional salt and pepper. 
4.  Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat.  Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes.  Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes.  Serve immediately in a tortilla with all your favorite toppings.

Cajun Creole Chicken

Ingredients

1 lb. boneless, skinless chicken breasts, cubed

1 Tbsp. Adams Reserve Cajun seasoning rub or Tony Chacres

1 Tbsp. olive oil

1 cup Fat-Free Evaporated Milk

1 cup Canyon Foods cajun creole sauce, or other brand

Rice, cooked (optional)

Directions

1.  Season chicken with cajun seasoning rub.

2.  Bring a large skillet to medium-high heat.  Add oil, and brown chicken on each side approx. 5 minutes.  

3.  Add eval milk and cajun creole sauce; simmer 4 minutes

4.  Remove from heat and enjoy alone or over rice.

Pesto & Feta Rolled Steak

Ingredients

6 Tbsp. HEB Basil Pesto 

1 lb. Flank Steak

1/2 cup Feta Crumbled Cheese

1 Tbsp. Adams Reserve Steak Seasoning (we just used a Greek Seasoning)

Tying Twine

Directions

1.  Preheat oven to 450.  Line baking sheet with foil, coat with nonstick spray, and set aside.

2.  Spread a thin layer of pesto on 1 side of steak and sprinkle with cheese.  Roll up steak lengthwise and secure with twine.

3.  Season outside with steak rub or seasoning of your choice; place on prepared pan and bake for 15-30 minutes, or until internal temperature reaches a min of 165.

Another Freezer Friendly Waffle Recipe!

• Ingredients

• 3 eggs
• 3 cups all-purpose flour
• 2-1/2 cups and 2 tablespoonsmilk
• 3/4 cup vegetable oil
• 1 tablespoon and 1-1/2 teaspoons white sugar
• 2 tablespoons baking powder
• 1/4 teaspoon salt
• 3/4 teaspoon vanilla extract
  
  
  
  

  
  Directions

  
  
  1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Cool completely on wire rack before putting in freezer.
  
  
  
  

Tuna Ceviche

Ingredients

• 1 1/2 pounds tuna steak, cut into  1/2 inch cubes

• 1/3 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/4 cup tequila
• 1  jalapeno chile peppers, seeded and minced
• 1 mango - peeled, seeded and diced
• 1 green bell pepper, seeded and finely chopped

• 1/2 cup finely chopped Vidalia or other sweet onion
• 1/2 cup finely chopped red onion
• 1/2 avocado, chopped
• 1/2 bunch chopped fresh cilantro
  1/4 cup chopped fresh parsley

Directions

1. Combine cubed tuna, lime juice, lemon juice, tequila, minced jalapeno peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
2. After the ceviche has sat for 1 1/2 hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes.
3. Fold in the remaining cilantro, avocado and parsley; season to taste with salt before serving.

Brown Sugar Oatmeal Cookies

Ingredients

• 1 cup Salted Butter, Softened
• 2 cups Packed Dark Brown Sugar
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 3 1/2 cups Old Fashioned Oats

Preparation Instructions

Preheat the oven to 350 F.

In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.

Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!

Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

* Note: Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.