Indispensable Almost No Carb Barbecue Sauce

I read about this BBQ sauce on Low Carb Friends and they said they got the recipe from Blood Sugar 101.
So I went there and yep, there it was but there was no picture for it. So I couldn’t pin to Pinterest from there! So I found a pic of bbq sauce and put it on my recipe blog with the recipe. I’ll put the link to Blood Sugar 101 in the Pinterest post 🙂 (It’s http://www.phlaunt.com/diabetes/43067291.php)

Carbohydrates per Serving (1 tablespoon)less than 1 gram.
Half an ounce is 1 gm carbs, 6 calories.

3/8 cup vinegar
1 1/2 cup tomato sauce. (1 15 oz can) regular tomato sauce only, no flavorings and lowest sugar possible!)
3 tablespoons Worcestershire sauce
1 1/2 tablespoon yellow hot dog mustard
3/4 tablespoon Hot Sauce
3/4 tablespoon salt (optional)
1 dash cayenne pepper.
3 teaspoons lemon juice
1 1/2 teaspoon liquid smoke flavoring
6 teaspoons Splenda or 18 drops of Liquid Splenda, ( or other artificial sweetener)

Add vinegar and all other ingredients except mustard to a sauce pan and slowly heat. Put mustard in a cup and slowly stir in a couple tablespoons of sauce until well blended. Then add mustard mixture back to sauce in pan.

Bring to a boil, and lower heat. Let simmer for a few minutes. Let cool, then refrigerate.

Note: this sauce may taste somewhat odd while it is still hot. But when it sits in the fridge the flavors come together in a lovely way.

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Bacon and Egg Muffins

Here’s two versions – the first is easiest, the second still easy but more ingredients 🙂

Easy-Peasy Version:

1. Preheat oven to 350 degrees.
2. Spray 6 muffin cups with cooking spray.
3. Line each of the muffin cups with a slice of bacon going around the sides, not covering the bottom.
4. Fill each cup with one egg.
5. Sprinkle with shredded cheddar.(or parmesan)

6. Bake for 18 minutes.

   Second version:

   • 6 Eggs
   • 6 oz Heavy Cream
   • 300 g Broccoli
   • 58 g cheddar cheese, shredded
   • 12 slices Bacon
   • To Taste Salt, pepper, garlic powder
   • 3 slices Cheddar Cheese

   Instructions

   1. Cook the bacon until close to done but not crispy, try to keep it flat and straight
   2. Place one piece of bacon in each tin, wrapping it around the outside, depending on how non stick your pan is, you might want to grease it first
   3. Fry the broccoli in the bacon grease from above bacon, cutting the broccoli down once it is softer with the spatula (I would chop it up first)
   4. Distribute the broccoli into the muffin pans equally
   5. Whisk cream, eggs and spices, pour into each muffin, leave some room for expansion
   6. Cook for 20 minutes @ 350 degrees, the top should start browning and the inside should be firm
   7. When they are mostly done, aka browning a little, add ¼ of a slice of cheese to the top of each muffin. Remove and let cool after the cheese melts

      If you’re diabetic and want to learn a Ketogenic Lifestyle, Click here to check out KetoStyle! Where you’ll be taken, step by step, through everything you need to know to learn how to KETO! 

      OR CLICK HERE to join our new KetoSchool! Here, you’ll be led through a logical series of lessons where you’ll learn how to follow a ketogenic lifestyle easily and get most of your questions answered.

      You’re also welcome to join my facebook Support page. Just click here to find it!

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Unstuffed Cabbage

Ingredients

• 1 1/2 lbs ground round beef
• 1/2 head medium cabbage
• 1 medium onion
• 2 tbsps canola oil
• 1 tsp minced garlic
• 8 oz tomato sauce
• 2 fl oz lemon juice
• 1/2 tsp pepper
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tsp salt

Directions

1. Start the ground round cooking in a heavy skillet over high heat; spread it out to cover the bottom of the pan so it cooks quicker.
2. While the ground beef is browning, chop the onion and crush the garlic.
3. Plunk them in the pan with the ground beef, and stir it up, using a spatula to turn it over and break it up so that it cooks evenly.
4. Cover the pan and let it continue cooking.
5. Meanwhile, chop the cabbage coarsely. Stir this into the beef mixture a bit at a time, it may come close to overwhelming your skillet. Take care to turn everything over to keep it cooking evenly. Re-cover the pan.
6. Continue to stir the meat mixture to keep it cooking evenly, covering in between stirrings.
7. When the cabbage is starting to wilt, stir in the tomato sauce, lemon juice, pepper, nutmeg, cinnamon and salt. Re-cover, let the whole thing simmer for 5 minutes, then serve. 

   If you’re diabetic and want to learn LCHF/A Ketogenic Lifestyle, Click here to check out KetoKitty! She’ll take you, step by step, through everything you need to know to learn how to KETO!

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Peppered Pork with Chive Sauce

Carbs per serving: 2 grams
Makes 4 servings
Start to Finish: 20 minutes

4 boneless Pork Loin Chops, cut 3/4 inch thick
1 tsp coarsely ground tri-colored Peppercorns OR Black Peppercorns
2 tsp Coconut Oil or Olive Oil
1/4 cup Water
3 TB Chicken Broth
1 3-oz pkg Cream Cheese with Chives, cut up
Snipped Fresh Chives (optional)

Sprinkle both sides of Pork  Chops with Pepper, rubbing it lightly into the pork.
In a 10 inch skillet, cook Pork in hot oil for 8 – 10 minutes, or until juices run clear and an instant-read thermometer inserted in center of chop registers 155 degrees F. turning half way through cooking.
Remove Pork and keep warm.

For sauce, carefully add the water to the hot skillet.
Add broth to skillet and heat until bubbly.
Add the Cream Cheese.
Using a wire whisk, heat and whisk over medium heat until the cream cheese is melted.
Transfer warm Pork to 4 dinner plates.
Spoon Sauce atop pork and, if desired, sprinkle with chives.

Nutritional info:
Calories;291, Total Fat: 20 g, Sat Fat: 8 g, Sodium 117 mg, Carbs 2 g, Protein 23 g

If you’re diabetic and want to learn LCHF/A Ketogenic Lifestyle, Click here to check out KetoKitty! She’ll take you, step by step, through everything you need to know to learn how to KETO!

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Teeny Zucchini with Onions

Carbs 6 grams per serving
Makes 4 – 6 servings
Time: approx 20 minutes

1 lb Baby Zucchini OR 3 medium Zucchini
1 TB Olive Oil
1 small Onion, cut into thin wedges
1/4 cup chopped Walnuts
1/2 tsp dried Oregano, crushed
1/4 tsp salt
1/4 tsp black pepper

Rinse and trim zucchini. If using medium Zucchini, cut in half lengthwise and then into 1/2 inch slices

In a large nonstick skillet, heat Olive Oil over medium heat. Add Zucchini and Onion. Cook, stirring occassionally, for 6 – 8 minutes or just until vegetables are tender

Add Walnuts, Oregano, Salt and Pepper. Cook and stir for 1 minute more.

Makes 4 – 6 servings

Nutritional Info:
calories: 106, Total Fat: 9 g, saturated fat: 1 g, monounsaturated fat: 3 g, Polyunsaturated fat: 4 g, Sodium: 146 mg, Carbohydrate: 6g, Total Sugar: 1 g, Fiber: 1 g, Protein: 4g,

Recipe from  BHG

If you’re diabetic and want to learn LCHF/A Ketogenic Lifestyle, Click here to check out KetoKitty! She’ll take you, step by step, through everything you need to know to learn how to KETO!

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Sweet Foccacia Bread

This is a picture of the original Foccacia bread from about.com’s Laura Dolson. It’s hands down the best low carb bread I’ve found so far, so I had to play with it a bit. I will add a picture next time I make the sweetened version – just imagine this dusted in white! 😊

1 cup Flax Seed meal
1 cup Almond Flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 cup sugar equivalent artificial sweetener (I use Swerve granulated)
1/4 cup powdered Swerve (set aside – this is sprinkled over the bread after its baked)
2 TBs Cinnamon OR 1 TBs Cinnamon and 1 TBs Pumpkin Pie Spice
4 beaten eggs
1/2 cup water
1/3 cup oil

Preheat oven to 350 F.
Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

1) Mix dry ingredients well — a whisk works well.

2) Add the water and oil to the dry and mix well. Make a well in the center and add the eggs – mix the eggs together well, then incorporate with the dry mix. Make sure there aren’t obvious strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it’s easy to spread.)

4) Pour batter onto pan.

Because it’s going to tend to mound in the middle, you’ll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan.

5) Bake for about 24-28 minutes, until it springs back when you touch the top and/or is visibly browning.

6) Remove from oven and sprinkle powdered Swerve evenly over the top.

7) Let cool and slice into squares – any size you prefer – I cut into brownie size squares.
You don’t need a sharp knife;

8) Sprinkle again with a little more powdered Swerve.
Mmmmmmmm, good stuff!

If you’re diabetic and want to learn LCHF/A Ketogenic Lifestyle, Click here to check out KetoKitty! She’ll take you, step by step, through everything you need to know to learn how to KETO!

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