Category Archives: Recipes
Happy New Year to everyone. Casey and I had a lot of time over the holidays to create some new dishes, so I will do my best to post more often with our new creations. This one has been great for both Casey and the rest of the family because we can make it in a big batch, use it in many ways and the whole family can eat the same meal. Its super easy, too, which is always a big bonus. The original meal calls for deep-frying the meat in lard, but we found that if you cook it in a dutch oven there is plenty of fat on the pork to cook in, and the end result is a very fatty meat – great for the Modified Atkins or Ketogenic Diet.
Pork Butt or Shoulder, cubed in 2″ pieces with some but not all of the fat removed. (we use a 6 lb +/- piece which is good for dinner for 8 or more with leftovers, but you can use more or less depending on how many you would like to serve)
Regular or Smoked Paprika, optional, or spices of your choice
Mix salt, pepper and paprika together into a rub. Rub all over cubed pork and let marinate 1-2 hours, up to 24 hours.
Pre-heat oven to 325 degrees. Place pork in a dutch oven with lid. If there are any bones in your pork, add those to the pot as well. They add to the flavor. Cook for 2-3 hours or until pork comes apart easily with fork. Let cool, then shread with 2 forks. If you do not have a dutch oven, you could easily use a Crock Pot for this meal as well.
Serve carnitas as is with a side salad, or in a low carb tortilla for tacos or burritos. Casey likes to slice a low carb tortilla into strips and bake them in the oven until crisp. Then make a nacho type dish with the carnitas and a little cheese sprinkled on top. You can also top with lettuce, onions, mexican cheese, sour cream, hot sauce or we make sugar-free salsa arbol to add a little kick. Just make sure to count all those extra carbs.
Casey loves lemons, and has really missed them while on MAD. He used to squirt lemon or lime juice on chicken, taco’s, salad, fruit and just about anything that would not curdle. But now, they just have too many carbs to “waste”, so he has lived without them for almost 2 years. I recently had a brainstorm while going through one of my cookbooks. If I could make a whole batch of cheesecake snacks with only a small bit of lemon and lemon rind, there might just be enough lemon taste without so many carbs. So, starting with my pumpkin cheesecake recipe I played with different amounts of lemon juice and rind until I came up with one he both liked, and was willing to “waste” the 2 carbs on (the “waste” is Casey’s terminology for using too many carbs on an item that may not be worth it, or that would otherwise make him give up something he wants to eat during his regular meals).
I used “Pink Lemonade Lemons” which are similar to Ureka’s, because that is what we grow, but I think it might be really nice with Meyer lemons, too. Or even limes, for a Key Lime type dessert.
Preheat oven to 350 degrees
8 oz. package cream cheese *
1 cup whole cream *
2 eggs *
1 Tsp Vanilla
16 Scoops pure stevia or 40 drops (or to taste)
2 oz. Lemon Juice
Tbsp. Lemon Rind – just the yellow, as the white will make it bitter
Whip together cream cheese with cream until smooth, either with electric mixer or with a whisk. Add vanilla and stevia. Whisk in lemon juice and lemon rind until smooth. Beat in eggs, one at a time, until just combined.
Grease 8 – 6oz. ramekins with butter or oil. Divide mix evenly amongst dishes. (If you have a gram scale it should be approx. 85 grams per serving.)
Bake until just set, about 30 – 40 minutes depending on your oven. Turn oven off and let sit for 10 minutes. Transfer to wire rack and cool completely. Cover and refrigerate until chilled – about 2 – 4 hours.
We come up with 2 cbs. (1.93) each but make sure to count your own. It will differ depending on the brand of cream cheese you use.
*Note, allowing cream cheese, cream and eggs to reach room temperature will make preparation much easier!
Casey loves to start – or end – his day with this warm apple treat.
Apple – sliced to 1/4 (+/-) inch slices
1 egg (for larger pancake use 2 eggs)
1/4 c. heavy cream
2 Tbsp. Flax Meal
1 Tsp. Coconut flour
Stevia to taste
Coconut Oil – for frying (about 2 tbsp or enough to cover bottom of pan and keep pancake from sticking)
Turn broiler on low
Arrange apple slices on bottom of oven proof pan in melted coconut oil. Cook, covered, on low heat for about 5-10 minutes or until apple is soft and slightly brown on bottom.
Whip together egg and cream. Add rest of ingredients and mix well. Pour batter over cooked apple slices and cook covered for a few minutes.
Transfer pan to oven as far away from broiler as possible and cook until golden brown. Watch the oven – this will only take about 2 minutes or so. If you do not want to use a broiler, you can either finish cooking the pancake on the stove top in a covered pan or use another oiled pan to flip the pancake into to finish. The pancake will fall apart if you try to flip it with a spatula.
Invert pancake onto a plate, apple side up. Decorate with whipped cream if desired.
Just in time for Halloween, a pumpkin treat for your little MADieters
1/4 c. Butter
1/4 c. Coconut oil
1/2 c. canned pumpkin
1/2 tsp. pumpkin spices (or to taste)
35 drop liquid stevia (or to taste)
1/2 c. coconut flour
1/4 tsp. salt
1/2 tsp baking powder
4 -5 Tbsp water
Beat eggs together. Melt coconut oil and butter in microwave or pan. Slowly pour cooled butter/oil mixture into eggs while beating. Add in pumpkin and stevia and mix well.
In a separate bowl sift together coconut flour, baking powder and salt. Mix liquids into coconut flour mixture until thoroughly mixed together. Add water in to thin mixture and make batter consistency if necessary (coconut flour soaks up liquid and often requires extra water).
Put batter into greased miniature muffin pans. Bake at 350 degrees for about 15 minutes. Cool and enjoy!
Makes about 20 mini muffins.
A simple drink that is refreshing and delicious. Our neighbor always has a pitcher of this on hand, and we were so happy that Casey could share in what everyone else was having. You can experiment with different herbs and spices. We also make this with lemon verbena; mint ; lavender and lemon rind or whatever is in season at the Farmers Market.
Fill pitcher with water.
Add Cinnamon sticks.
Let sit for several hours. The longer it sits, the stronger the taste. You can add stevia if you like yours sweet.
That’s it. So simple!
1-2 lbs. chicken wings
salt & pepper
vegetable oil for frying
4 Tbsp butter
4 Tbsp hot sauce (we use Cholula)
1 Tbsp. white vinegar
blue cheese dressing
Rinse and dry chicken wings. Season with salt and pepper.
Heat oil, 2-3″ in a deep pot. Deep fry several wings at a time until golden brown, turning once to brown both sides. (Casey likes his super crunchy). Drain on a dish lined with paper towels.
In a small sauce pan melt butter. Mix in hot sauce and vinegar. Once combined, remove from heat. Transfer to a large bowl.
Toss wings in hot sauce until generously coated. Refrigerate any left over sauce for up to a week.
Serve with blue cheese dressing for dipping (optional)
1 La Tortilla Factory Whole Wheat Tortillas (3-carb size)
1 Tbsp. Sour cream or mexican crema
1/8 tsp. chipotle in adobe, blended, or to taste
1 tsp. chopped cilantro
finely shreaded cabbage
garlic salt to taste
Salt & pepper to taste
1/2 Tbsp. Olive Oil
4 oz. Flaky white fish such as cod or tilapia
Rinse fish and pat dry. Salt and pepper to taste. Fry in hot oil until cooked, about 3 min. per side.*
Mix sour cream together with chipotle until well blended. I buy the chipotle in adobe, blend a whole can in a small food chopper until smooth, and store it in a Mason jar. Then I always have it available for cooking.
Warm tortillas in microwave until soft. Add fish, top with cabbage and sour cream mix.
*For Baja Fish Taco’s you can also bread the fish by coating it with a beaten egg and rolling in a mixture of coconut flour or almond flour, salt, pepper, garlic powder and chili powder. Then fry in hot oil until golden brown and just cooked.
There are about 4-5 cbs. per taco