Lots of delicious flavor with this recipe, especially if you add the thyme! Easy to get the ingredients for this ready ahead of time so you can pop them in the oven right before guests arrive!
INGREDIENTS
1/2 lb Italian sausage, cooked + crumbled
4 oz cream cheese, softened
1/2 cup mozzarella, shredded
1/2 tsp pink himalayan or sea salt
1/2 tsp ground black pepper
16 small portobello mushrooms (cleaned, stems + gills removed)
*thyme for garnish
DIRECTIONS Preheat oven to 350F.
In a bowl, combine all of the ingredients (obviously aside from the mushrooms).
Spoon the sausage mixture into the mushroom caps. Put them onto a baking sheet lined with parchment paper. Bake for 10 minutes.
This is a healthy, low carb twist on pork potstickers! Rather than a higher carb wonton wrapper, cabbage leaves make easy, nutritious, low carb alternatives that work really well.
Fill a large pot 3/4 of the way with water and set to high heat until it boils.
While you’re waiting for the water to boil, break apart your cabbage head and separate the leaves (make sure not to rip them). You need 10-15 leaves.
Once the water is boiling, add your leaves and cover for 7 minutes.
In a mixing bowl, mix all remaining ingredients except the sesame oil.
When the cabbage is done, lay it on paper towels to dry. Put a big skillet on the stove and pour the sesame oil on the bottom. Wait to turn the stove on! Then take each leaf and remove the stem so that you have two halves. Put a heaping spoonful of pork mixture on the edge of a leaf half and roll it up. Place the roll in the pan, edges down. Continue this until you run out of ingredients. They will likely be crowded in the skillet, that’s fine!
Turn the stove onto medium heat and pour 1/4 cup of water over the rolls. Cover and steam saute for 10 minutes. After 10 minutes, turn the heat to high and uncover. Cook until the potstickers start to brown – about a minute each side. Set aside and serve immediately with sauce of your choice (tamari or coconut aminos, garnished with scallions and/or sesame seeds are some options).
5 pounds of Ground Pork available in 3 flavors: Breakfast, Italian and Plain. Our pork is pasture raised, vegetarian fed and given NO antibiotics or hormones!
Meatballs are so versatile, great for a meal, a snack or an appetizer! This is a very simple but also super tasty recipe that fits nicely into a low-carb diet.
INGREDIENTS
2 lbs ground pork
1 cup fresh, shredded parmesan cheese
2 eggs
1 tsp sea salt or pink Himalayan salt
DIRECTIONS
Mix all of the ingredients together in a mixing bowl.
Preheat broiler to high. Raise rack to the second slot down from the top in the oven. Line a metal baking sheet with parchment paper.
As the oven heats, roll meatballs into desired size and place them on the lined baking sheet.
Broil the meatballs for 5 minutes, or until tops start to turn brown.
Move meatballs to the middle of the oven and switch to oven ‘bake’ and 350F. Bake for 15-20 minutes (depends on size of your meatballs).
Be sure to check doneness by cutting a meatball in half. Once the middle is not pink they are done!
5 pounds of Ground Pork available in 3 flavors: Breakfast, Italian and Plain. Our pork is pasture raised, vegetarian fed and given NO antibiotics or hormones!
If you’re looking for a low carb, easy, crowd pleasing appetizer, look no further! We highly recommend Siete chips for those who want something grain-free (paleo friendly) but aren’t necessarily looking for low carb. Otherwise, this dip is great with pork rinds or veggies!
INGREDIENTS
1 (8-oz) package cream cheese, softened
1 (1-oz) package Ranch dressing mix
1 cup chopped cooked bacon
2 cup shredded cheddar cheese
1 (16-oz) container sour cream
2 cups chopped cooked chicken
DIRECTIONS Preheat oven to 400ºF. Spray a 2-qt baking dish coated with butter or coconut or avocado oil.
In a bowl, combine all ingredients well. Transfer to prepared dish.
Bake uncovered for 25 to 30 minutes, until hot and bubbly.
This is a crowd-pleasing appetizer for everyone, and the bonus is it absolutely fits into a ketogenic protocol! If you want chips, but are avoiding grains, we absolutely recommend checking out the Siete brand. They are made with cassava flour (cassava is a root) and they are delish! Otherwise, to keep it low carb you can opt to dip veggies in it or pork rinds.
INGREDIENTS
8 oz cream cheese (full fat), softened
½ cup sour cream
½ cup Frank’s Red Hot sauce
2 cups chicken, cooked & shredded
Chives, for garnish
DIRECTIONS
Preheat oven to 350F. Combine everything except for the chives.
Spread mixture to an 8×8 casserole dish and bake for 20-25 minutes or until bubbling. Broil for a few minutes (watch carefully!) to brown and crisp the top.
If you love Thai food, you will love this soup! You can absolutely do this with or without the zoodles (spiralized zucchini) or you could even use something like shirataki noodles which are low carb and made from the konjac yam. Don’t let the jalapeño scare you; the soup is not spicy! The flavor is delicious and this makes for one of those soups that feels like a comfort food.
Notice you use chicken bone broth in this recipe. We made our own. Bone broth is different than regular “broth” or “stock” because of the cooking time. Rather than cooking bones with or without meat and added veggies and herbs and spices for a short duration, it is cooked for a good 24 hours. The goal is to extract gelatin and other compounds and minerals such as collagen, glucosamine, amino acids, electrolytes and more that are not released from the bones with shorter cooking durations.
There is a reason many cultures have bone broth as a staple in their diet! If you read the above, then you obviously are aware of just how nutrient dense bone broth is. What it can do for your immune system, your cellular health, keeping your electrolytes balanced (something people often struggle with and don’t realize that’s what their symptoms are pointing to); not to mention the awesomeness of collagen on your skin, hair, joints, gut health, etc.
Yes, you can use regular broth or stock, but why would you?? I love using bone broth in delicious recipes like this because I am just not one to drink bone broth by itself in a mug (although I know plenty of people who do and love it!).
INGREDIENTS
1 tbsp coconut oil
1/4 medium onion, chopped
1 jalapeño, chopped
1 1/2 tbsp green curry paste
2 cloves garlic, minced
6 cups chicken bone broth
13.5 ounces canned coconut milk (always go for FULL FAT!)
1 medium red pepper, thinly sliced
1 pound chicken breasts or thighs, thinly sliced
2 tbsp fish sauce
1/4 cup chopped cilantro
2 medium zucchini, spiralized
1 lime cut into 8 wedges
DIRECTIONS
1. In a large sauce pan, heat the coconut oil over medium heat until melted. Add the onions and sauté until just translucent, about 5 minutes.
2. Stir in the jalapeño, curry paste and garlic. Sauté about 1 minute. Add the chicken bone broth and coconut milk; whisk until well combined.
3. Bring to a boil, then reduce the heat to medium and add the red pepper, chicken and fish sauce. Simmer until the chicken is cooked through, about 5 minutes. Stir in the cilantro.
4. Serve by adding zoodles to the bottom of the soup bowls and pour the soup over (the heat of the soup will soften the zoodles). Serve with a squeeze of lime!
This is a delicious way to make pork chops and the perfect Fall dinner with the Acorn Squash slices! I am used to having them slathered with lots of brown sugar, but I didn’t even miss that with these! The savory parmesan and herbs pair so nicely with the Pecan covered pork chops. Although this is a very nutrient dense meal with the pasture raised pork, organic squash and all the herbs and even grass-fed butter, it tasted like comfort food!
This is a recipe that will please keto/low carb folks and those who are not carb watchers alike!
INGREDIENTS FOR PECAN CRUSTED PORK CHOPS
1.5 lbs boneless pork chops
¼ cup dijon mustard
2 cups pecans
2 eggs, beaten
2-3 Tbsp olive oil (or avocado oil)
DIRECTIONS
Preheat oven to 350ºF.
Spread a spoonful of mustard on one side of each pork chop, set aside.
PUT the pecans into a food processor and blend until you have a crumb consistency. Set pecans aside in a shallow dish.
In another shallow dish beat the eggs.
Dip each pork chop in the egg, then the pecan mixture. Press the pecans into the pork chops lightly.
Place the covered pork chops in the freezer for 10 minutes to help adhere the pecans to the pork chops a little better.
Preheat a skillet to medium heat with the olive oil.
Cook the pork chops in the skillet for 1-2 minutes on each side, just enough to get a toasted, golden color.
Place pan seared pork chops on a baking sheet and cook 15-20 minutes.
Be sure to test with your meat thermometer to make sure they are cooked enough!
INGREDIENTS FOR PARMESAN ROASTED ACORN SQUASH
1 large acorn squash
1/3 cup shredded parmesan cheese (more for garnish)
2-3 Tbsp fresh herbs (thyme, sage, rosemary, or oregano are some good choices for this) or 1 tsp of dried herbs
1 Tbsp butter, melted
½ tsp garlic powder
¼ tsp sea salt or pink Himalayan salt
1/8 tsp ground black pepper
DIRECTIONS
Preheat oven to 400℉.
Cut acorn squash in half, remove seeds and slice each half into ½-inch thick slices.
In a large bowl, combine all of the ingredients well, including the squash pieces, making sure to cover the squash well. Move the pieces to a large backing sheet, gently pressing the cheese and herb mixture into the squash pieces.
Bake 25 minutes or until the cheese is crispy and golden and the squash is cooked. Add extra parmesan cheese and herbs as garnish as an option.
This is a mixed pack of Sirloin, Rib and Loin chops for a total of 3.5 pounds of pork chops. All our pork is pasture raised, vegetarian fed and both hormone and antibiotic free!
I am always mindful of foods that support a strong immune system, but it is now officially Fall and it becomes even more important. I love meals like this one that mix it all into a cute bowl; there’s just something comforting and inviting about it! I will be honest, I cheated when I made this and bought some FROZEN organic root veggies to make life easier. The thing is, frozen can actually mean you get MORE nutrients from your produce due to the fact that often times we are purchasing from a grocery store where the produce has traveled for days after harvest and each day it loses more of its nutrient density. Frozen foods are typically flash frozen at harvest, therefore maintaining the nutrient profile at its optimal level. The exception to this is if you purchase your produce from local farms at their farm stores or at farmers markets where you are getting produce freshly harvested.
Those of you who are low carb/keto and gasp when you see an apple and sweet potato in here, do know that you can adjust the amount to create the macronutrient profile you are going after. I would encourage keeping these ingredients in here and just reducing the amount (perhaps even add more chicken)!
The dressing includes some pure maple syrup (which makes for an excellent natural sweetener in small doses. Just be sure you are buying PURE maple syrup and not maple flavored corn syrup!). If you would rather not have the maple syrup, simply omit, or use whatever vinaigrette you prefer. Just remember: 2 Tbsp of maple syrup are in the entire recipe, so when you drizzle a small portion over your bowl, you will not be getting many extra carbs from the syrup! I prefer to see these types of sweeteners used versus many of the non-caloric sweeteners available and trust me when I say the hint of maple in this bowl is AMAZING!!
Autumn Chicken and Kale Bowl with Maple Balsamic Vinaigrette (about 4 servings)
INGREDIENTS FOR THE BOWL
4 cups cooked riced cauliflower & broccoli mix (for low carb) OR quinoa and rice
1 large sweet potato, diced (or mix of root veggies. I used beets, carrots and sweet potatoes)
1 Tbsp olive oil or avocado oil
2 tsp chili powder
1 tsp ground cumin
1 tsp cinnamon
½ tsp sea salt or pink Himalayan salt
1 bunch of kale, destemmed and chopped
1 small red onion, diced
1 apple, diced
2 cups cooked, shredded, pasture raised chicken
1 cup smoked gouda, grated
½ cup chopped pecans
DIRECTIONS
Preheat the oven to 425F. Line a baking sheet with parchment paper. Place the diced sweet potatoes (or root veggie of your choice) on the baking sheet. Drizzle the oil over the potatoes then sprinkle the seasonings on top. Toss to combine and put in the oven for 20 minutes or until they are tender.
While the sweet potatoes are roasting, cook your riced cauliflower and broccoli (or rice and quinoa) according to the directions on the package and set aside.
Once your sweet potatoes are done you can assemble your bowl however you would like; in layers, mix it all together in one large bowl and then serve…totally up to you! The balsamic vinaigrette can be mixed in with everything before serving or, leave in a small dish on the side so individuals can add the dressing on their own.
INGREDIENTS FOR THE MAPLE BALSAMIC VINAIGRETTE
2/3 cup olive or avocado oil
1/3 cup balsamic vinegar
2 Tbsp PURE maple syrup
1 clove garlic, minced
½ tsp sea salt or pink Himalayan salt
½ tsp ground black pepper
1 tsp fresh thyme, finely chopped
1 tsp fresh rosemary, finely chopped
DIRECTIONS Add all of the ingredients into a food processor or blender. Blend until the dressing turns creamy. Add the herbs and stir. Keep in an airtight refrigerator for up to one week.
Chorizo is delicious, spicy pork sausage that is great in a number of dishes like eggs, tacos, in soups and stews, breakfast hashes, and more. It’s really easy to make by adding certain spices to your pasture raised, ground pork!
INGREDIENTS
3 Tbsp paprika
1/2 Tbsp ground cumin
1 Tbsp chili powder
1 Tbsp ancho chili powder
1 tsp dried oregano
1 tsp dried coriander
½ tsp pink Himalayan or sea salt
1 pinch ground cinnamon
1 pinch ground cloves
1 pound ground pork
2 Tbsp white vinegar
2 cloves garlic, minced
In a small bowl, mix all the seasonings together.
In a large bowl, add ground pork, the combined chorizo seasonings, white vinegar and minced garlic. Combine all the ingredients together with your hands until well mixed.
Use in whatever recipe you wish!
We cooked ours up and made some amazing street tacos with cilantro, sour cream, avocado and pico de gallo.
Raise your hand if you love a big pulled pork sandwich! This is a favorite at our house. We love experimenting with recipes and recently entered the Instant Pot world! It sure is awesome making something in so much less time than what it would take in a crock pot!
This recipe brought in some awesome flavor both with the bacon bourbon pulled pork and the fennel apple slaw!! So good!!
INGREDIENTS (Bacon Bourbon Pulled Pork)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds pork loin
1 cup packed brown sugar (you can use a keto friendly version like Swerve to keep it low carb)
½ cup bourbon
⅓ cup apple cider vinegar
8 slices cooked bacon, crumbled
* optional: BBQ Sauce
DIRECTIONS
Combine garlic powder, onion powder, salt, and pepper in a small bowl. Massage over all sides of pork loin for 1 minute. Place pork in instant pot
Mix brown sugar, bourbon, and apple cider vinegar together in a bowl and pour over pork loin. Close slow cooker.
Cook on high about 2.5 hours until pork is tender, (8 to 10 hours in a slow cooker/crock pot).
Remove pork from instant pot and shred with 2 forks. Mix bacon into the shredded pork.
*Add BBQ sauce in or on it as an option!
INGREDIENTS (Fennel Apple Slaw)
1/4 head green cabbage
2 fennel bulbs – cored
2 green apples
1/2 cup mayonnaise (we use avocado oil based and avoid canola and soy as they are highly processed and inflammatory)
3 Tbsp sugar (monk fruit sweetener is a good low carb option)
Juice of 1/2 a lemon
2 1/2 Tbsp apple cider vinegar
1 Tbsp heavy whipping cream
1/2 tsp salt
2 green onions – sliced
1/4 cup minced fresh parsley
DIRECTIONS
Thinly slice cabbage, fennel, apples, green onions and parsley. Set aside.
In a large mixing bowl, whisk together mayo, sugar, lemon juice, vinegar, heavy whipping cream and salt.
Add in sliced ingredients and toss together until well combined.
Recent Comments