Pulled Pork Lettuce Wraps – Slow Cooker Goodness

Throw the ingredients in the crock pot and let them cook. This pork will melt in your mouth while having a crunchy, healthy wrap.

You can have guilt-free seconds and even thirds!

Slow Cooker Pulled Pork Lettuce Wraps

Prep Time: 10 minutes

Cook Time: 6 hours, 30 minutes

Total Time: 6 hours, 40 minutes

4

Ingredients

• 2 lbs. pork shoulder
• 2 t. onion powder
• 1 t. garlic powder
• 2 t. dried rosemary
• 2 t. smoked paprika
• ½ t. cayenne pepper
• 1 t. ground fennel seeds
• 2 t. cocoa powder
• Sea salt and black pepper, to taste
• 1/3 c. organic sugar-free chicken broth
• 8 iceberg or butter lettuce leaves

Instructions

1. Combine all spices and the cocoa in a small bowl and season with salt and black pepper, to taste. Rub the spice mix all over the pork shoulder and transfer to a 5 or 6-quart slow cooker crock. Add the chicken broth to the crock and cook on high for 4 hours or on low for 6.
2. Once the cooking time is complete, use two forks to pull the pork apart while it is still in the slow cooker crock. Allow the pulled pork to remain in the juices with the slow cooker set to “warm” for 20-30 minutes to absorb more flavor.
3. To serve, fill each lettuce leaf with some crunchy broccoli slaw and top with some pulled pork. Enjoy!

Nutrition Facts

Slow Cooker Pulled Pork Lettuce Wraps

Serves

Amount Per Serving
Calories		349
% Daily Value*
Total Fat 5g		7.7%
	Saturated Fat	0
	Trans Fat
Cholesterol 151mg		50.3%
Sodium 247mg		10.3%
Total Carbohydrate 2g		0.7%
	Dietary Fiber	0
	Sugars
Protein 45g

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

You Can Be Healthy Too

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Be sure that after you pull the pork apart, you let it sit in its juices in the crock pot for a few minutes to absorb all that yummy flavor!

You can adjust the seasonings to you and your family’s tastes. If you like more spice, add more cayenne pepper.

Savory Sausage, Peppers and Spinach Soup

Finding a keto approved hearty soup that satisfies can be difficult. This soup is especially good on a cold winter’s day.

Enjoy the savory sausage, spinach and poblano peppers for fantastic flavor and heartiness. You can have this soup either as a light meal or even as a hearty appetizer. It stores well and has even more flavor the next day!

Sausage Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Category: Soup

6

Ingredients

• 2 T. extra virgin olive oil
• 1 lb. pork sausage
• 1 medium red pepper, diced
• ½ medium Poblano pepper, diced
• 3 celery stalks, diced
• 1 t. dried basil
• 1 t. dried oregano
• 1 t. dried rosemary
• 1½ t. chili powder
• 1 t. ground cumin
• ½ t. ground cinnamon
• Sea salt and black pepper, to taste
• 6 c. organic sugar-free chicken stock
• 2 c. baby spinach
• 1 c. Cheddar Jack cheese, shredded

Instructions

1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until the sausage is no longer pink inside, approximately 5 minutes. As the sausage cooks, break it into small pieces with a wooden spoon.
2. Add the red and Poblano pepper, celery, basil, oregano, rosemary, chili powder, cumin, and cinnamon to the pot. Generously season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the veggies have softened, around 5-6 minutes.
3. Add the chicken stock and simmer for 20 minutes, stirring occasionally. Add the spinach and cook for another 4-5 minutes, or just until the spinach wilts.
4. Remove from heat and serve immediately, topped with shredded Cheddar Jack cheese and some additional diced Poblano pepper, if desired. Enjoy!

Notes

Net Carbs: 2.6g

Nutrition Facts

Sausage Soup

Serves 1

Amount Per Serving
Calories		380
% Daily Value*
Total Fat 31g		47.7%
	Saturated Fat 11g	55%
	Trans Fat
Cholesterol 74mg		24.7%
Sodium 1493mg		62.2%
Total Carbohydrate 3.9g		1.3%
	Dietary Fiber 1.3g	5.2%
	Sugars 1g
Protein 18g

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

You Can Be Healthy Too

6.1.0

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Your whole family will enjoy this soup even if they are on the keto diet or not. It only takes a little over a half hour to prepare and you can add in any other type of keto friendly veggie that you think will enhance it. The wonderful thing about keto is exploring all the delicious herbs, spices and new flavors.

Bleu Cheese Bacon and Mushroom Sliders

You won’t miss the bun at all while enjoying these beef sliders. Garlic and onion inside the burger adds savory flavor while the sauteed mushrooms, crispy bacon and yummy bleu cheese add to the deliciousness of every bite. This is one of the keto recipes that the whole family will enjoy and ask for more!

For anyone who isn’t too concerned with carbs, add a tablespoon of Worcestershire sauce to the meat when mixing.

Bleu Cheese, Bacon And Mushroom Sliders

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Category: Dinner

Servings: 4

Ingredients

• 1 lb. ground beef
• 2 t. Dijon mustard
• 3 cloves garlic, finely minced
• 2 T. white onion, finely minced
• Sea salt and black pepper, to taste
• 2 T. extra virgin olive oil, divided
• 4 oz. white mushrooms, sliced
• 3 oz. crumbled blue cheese
• 3 strips bacon, cut into thirds and cooked

Instructions

1. Preheat oven broiler to high and set top oven rack to the second highest setting.
2. Add ground beef, mustard, garlic, and onion to a medium bowl. Season with salt and black pepper, to taste, and mix with a fork or your fingers until all ingredients are thoroughly combined.
3. Divide beef mixture into 8 portions and shape each into small patties. Set patties on a plate and gently press each with your thumb in the center to keep them from puffing up while cooking. Set aside.
4. Heat olive oil over medium-high heat in a large, oven-safe skillet. Add mushrooms and cook, stirring occasionally, until mushrooms are nicely browned, approximately 5-6 minutes. Remove from heat and transfer mushrooms to a small bowl and set aside.
5. Add remaining tablespoon of olive oil to pan and swirl to coat the bottom. Add slider patties to the skillet and cook until brown on each side, approximately 2-3 minutes per side.
6. Remove from heat and top each slider with sautéed mushrooms and crumbled blue cheese. Place skillet in oven under broiler for 2-3 minutes, or until blue cheese starts to melt.
7. Remove skillet from oven and top each slider with a piece of bacon and serve immediately on a bed of lettuce and with a side of steamed broccoli, if desired. Enjoy!

Notes

Net Carbs: 2.5g

6.1.0

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You can add any toppings you like for even more taste! This pairs well with a side of brocolli for the perfect keto dinner.

Easy Keto Egg Roll in a Bowl

Finding flavorful recipes is so important to keep your meal times exciting when you start living the keto lifestyle. And the best recipes are ones that are quick and easy, too.

If you love egg rolls but don’t want to eat all the unhealthy ingredients in the traditional egg roll, you need to try this dish!

This delicious meal has become so popular that it is often referred to as “crack slaw” because once you try it, you keep craving it.

Keto Egg Roll in a Bowl

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Dinner

Servings: 6

Ingredients

• 1¼ lb. spicy bulk pork sausage
• ¼ c. water
• 3 c. green cabbage, shredded
• 1 medium carrot, shredded
• ½ t. garlic powder
• 2 T. toasted sesame oil
• ½ T. fresh ginger, finely minced
• 2 T. green onions, chopped
• 1 T. rice vinegar
• 2 T. coconut aminos or tamari
• Sea salt and black pepper, to taste
• Optional garnish:
• 1 T. toasted sesame seeds

Instructions

1. Heat a large high-sided skillet over medium-high heat. Add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan. *Safety Tip: Wipe off any excess fat that drips down the side of the pan before returning to burner.
2. Return skillet to heat. Add water and scrape up brown bits from the bottom of the pan with a spatula. Reduce heat to medium and add shredded cabbage, carrots, garlic powder, sesame oil, ginger, and green onions. Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.
3. Add rice vinegar and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using, and serve immediately. Enjoy!

Notes

Net Carbs: 6.18g

6.1.0

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If you want it to taste like traditional Asian egg rolls, be sure to add some sesame oil and sesame seeds.

Garlic and Chive Cauliflower Mash

If you are looking for a tasty keto alternative to mashed potatoes, this cauliflower mash is the perfect side dish. It’s full of flavor and just as rich and creamy as mashed potatoes when you follow this recipe.

If you are busy and you want a healthy dinner, this dish can be whipped up in a hurry.

The nutrient rich cauliflower makes this a healthy flavorful dish. Anyone that tries this will love it regardless if they are on a healthy diet or not! But for anyone who is doing keto or on a low-carb or paleo diet, this will fit right in.

Garlic and Chive Cauliflower Mash

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: Side Dishes

Yield: 4 persons

Perfect for a side dish with pork, beef and chicken.

Ingredients

• 1 medium cauliflower head, florets only
• 2-3 whole garlic cloves, peeled
• 2 T. extra virgin olive oil
• 2 T. unsweetened almond milk
• 1 t. garlic powder
• 1 t. onion powder
• Sea salt and black pepper, to taste
• 3 T. fresh chives, chopped

Instructions

1. Place the cauliflower florets and the garlic cloves into a steamer basket set over a pot of gently boiling water. Cover and steam until the cauliflower is fork-tender, around 15 minutes.
2. Transfer the cauliflower and garlic to a food processor or blender and add the olive oil, almond milk, garlic powder, and onion powder. Season with salt and black pepper, to taste, and process until smooth and creamy. Taste and adjust the seasonings, as desired.
3. Transfer to a serving bowl and top with fresh chives before serving. Enjoy!

6.0.6

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When steaming your cauliflower, save time by steaming the garlic along with it.

 

 

One-Skillet Mozzarella Chicken Thighs

For a tasty dinner that you can do using one pan, this one-skillet mozzarella chicken thighs recipe is a must-try! Juicy chicken thighs smothered in fresh mozarella cheese and cherry tomatoes will satisfy your taste buds.

 

One-Skillet Mozzarella Chicken Thighs

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: Dinner

Yield: 6

Ingredients

• 3 T. extra virgin olive oil, divided
• 2 lbs. boneless, skinless chicken thighs
• 1½ T. Italian seasoning, divided
• Sea salt and black pepper, to taste
• 3 T. unsalted butter
• ¼ c. chicken broth, preferably organic
• ½ c. multi-colored cherry tomatoes, quartered*
• 8 oz. fresh Mozzarella cheese, sliced
• ½ t. red pepper flakes
• Optional garnish:
• Sprigs fresh basil
• *Multi-color tomatoes suggested for visual appeal. Can substitute fresh tomatoes of choice.

Instructions

1. Preheat oven to 425°F.
2. Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium heat.
3. Rub the chicken thighs with the remaining olive oil and sprinkle both sides with one tablespoon Italian seasoning. Season with salt and black pepper, to taste, and transfer to the hot skillet.
4. Cook for 4-5 minutes per side, or until the chicken develops a golden crust. Remove from heat and add butter, chicken broth, and cherry tomatoes. Top each chicken thigh with a slice of fresh Mozzarella cheese and sprinkle with crushed red pepper flakes and remaining Italian seasoning. Season with additional salt and black pepper, if desired.
5. Transfer skillet into pre-heated oven and roast for 15-20 minutes, or until chicken is cooked through and the Mozzarella is melted. Remove from oven and allow chicken to rest for 5 minutes.
6. To serve, top chicken with some pan sauce and fresh basil sprigs, if desired.

Notes

Serve with loaded cauliflower au gratin for a complete LCHF meal or your choice of sides. Enjoy!

6.0.6

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I added some fresh garlic as well since, for me, everything tastes better with it!

Thin & Crispy Seasoned Kale Chips

When trying to eat healthy, we need to find tasty and satisfying alternatives to our favorite foods. If you love the salty and crispiness of potato chips, these kale chips can help to satisfy that craving. Although easy to make, you have to be aware of a few things before you make them for the first time.

All ovens are different, so you need to find the temperature and time that works best for your particular oven. Because they burn quickly, you have to watch them closely. Err on the side of caution and use a 325 degree oven and start checking them at 5 minutes. As soon as you see they are getting crispy, pull them out of the oven.

You should dry all the the leaves before you put them in the oven.

When preparing them, rip the leaves from the stem into bite-sized pieces. Don’t soak them in olive oil. Sprinkle a bit on the kale leaves and then gently rub them on the leaf to try to get it as even as possible.

You can season them with any type of seasoning that you like. You can start with salt and add any flavors you like. Experiment and have fun with them.

 

Thin and Crispy Seasoned Kale Chips

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Category: Snacks

Yield: 4 servings

A tasty alternative to potato chips for anyone who is trying to eat healthier.

Ingredients

• 2 large bunches kale, tough stems removed and torn into chunks
• 1½ - 2 T. extra virgin olive oil
• 1 T. smoked paprika
• 2 t. garlic powder
• 2 t. ground cumin
• Sea salt, to taste

Instructions

1. Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
2. Wash kale leaves and dry completely before adding to a large mixing bowl. Drizzle with a little olive oil and toss to combine while rubbing each leaf with your fingers to make sure it is evenly coated in oil.
3. Sprinkle smoked paprika, garlic powder, and cumin on top of kale and season with sea salt, to taste. Toss until evenly combined.
4. Arrange seasoned kale leaves on prepared baking sheet in a single layer, being careful to not overcrowd them. Work in batches, if necessary.
5. Place baking sheet in pre-heated oven and bake for 5-6 minutes before rotating the pan. Bake for another 1-2 minutes. Do not overcook. Remove chips from oven when they are still mostly green, with only a tiny bit of brown developing.
6. Let chips sit for 2-3 minutes to crisp up a bit more before serving. Enjoy!

6.0.6

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