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 are wanting to wow some guests, make this! It has AMAZING flavor and is an awesome twist to regular jalapeño poppers! Easy to make, which is good because they disappear fast!
Any keto recipes are usually crowd pleasers even for non-keto people! We love the ketogenic diet for so many amazing health benefits <3 However, we are also huge fans of following a protocol based on QUALITY of food, not just watching your macros. Ditching the chemicals, high processing, artificial flavors and additives, added hormones, antibiotics is all so important. You are what you eat. If you eat food with all these inflammatory properties, you will then invite inflammation into your own body. Inflammation is at the foundation of most all of our modern day chronic diseases (which happen to be at an all time high).
Pay attention to where your food comes from…it matters! Okay, now for the recipe:
INGREDIENTS
3 tbsp sriracha (divided)
½ cup soy sauce
2 cloves garlic ()
1 tsp steak seasoning
2 lbs skirt steak ()
8 oz cream cheese
1 cup pepper jack cheese
4 slices bacon ()
10 Jalapeño Peppers
DIRECTIONS
Combine 2 tbsp sriracha, soy sauce, garlic and steak seasoning in a medium bowl.
Add the steak to the marinade & place in the fridge for 20 minutes.
Meanwhile, combine the cream cheese, 1 tbsp sriracha, pepper jack cheese and crumbled bacon together in a small bowl.
Cut the stems off the jalapenos & slice them in half lengthwise and remove the seeds and membranes.
Spoon the bacon cream cheese mixture into the jalapeno halves.
Remove the steak from the marinade and slice into 20 strips.
Wrap a piece of steak around each jalapeño.
Place 4 steak wrapped jalapeño poppers on a skewer to secure the steak around the jalapeño.
Heat an outdoor grill or indoor grill pan to medium heat.
Place the skewers on the grill and cook for 5 minutes per side
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