CocktaiL onions
Pickles, gherkin pickles
smoked gouda
sharp cheddar
deviled eggs
tuna salad + wraps in l.c. tortillas
Pork rinds
meats and salamis and cheeses plate
Pizza quiche - any quiche!
Salad w/ deep fried fajita chicken strips / buffalo chicken salad
S.F. Cheesecake / cheesecake mousse

How to Make the Easiest Low Carb Pizza

There are just 3 ingredients in this pizza.  And the cauliflower – don’t you dare precook it or mess with straining the water out of it! Read again, DO NOT PRECOOK the cauliflower!
This recipe originally came from Dr. Berg, (who by the way has some fascinating health information). I watched how he made his pizza on a YouTube video but this puppy needs to be in a print version.  Head over there if you’d like to see him demo the pizza.

Here is the recipe…

Low Carb Pizza (Cauliflower Crust)


Serves 3  (it’s very filling)
Approximate nutritional info per serving  is for the crust only: 114 calories, 6g fat, 2g net carbs, 10g protein


  • 2 c. cauliflower, uncooked and shredded
  • 2 eggs
  • 2 c. mozzarella cheese


Preheat oven to 450 degrees. To prepare the pizza pan, cut a piece of parchment paper to fit inside the rim of the pizza pan.

 4      cups         daikon radish -- sliced
1/4  cup       soy flour -- to coat baking dish
Maryland Crab seasoning (Old Bay) -- or favorite seasonin
peanut oil -- to fry
Preheat oil in a deep fryer (or a deep pan). Temperature should be 375 degrees F. Wash and peel daikon.* Trim top and bottom of radish and discard. Cut radish in 3-4" chunks and then into fry shapes (1/2" strips). Lightly coat batches of radish with soy flour and shake off excess (I found that using a slotted spoon really helped). Fry in oil until well browned - approx 10 minutes all together (about 2" per side). Season with Old Bay. Serve.
4.5 grams net carbs per serving

Fat Fast Mac-and-Cheese

For more, check out: www.carbsmart.com  

  • 1 packet  tofu shirataki, preferably fettuccine width
  • 2 tablespoons  heavy cream
  • 1 tablespoon  whipped cream cheese
  • 1 1/4 ounces  cheddar cheese — shredded
  • ½ tablespoon  coconut oil
Drain and rinse 1 packet of tofu shirataki — I like the fettuccine width or the hard-to-find macaroni version.  Put ’em in a bowl, and nuke them on high for 90 seconds or so.  Drain them again.  Nuke them again.  Drain them again.  This should get the excess water out of them.
Add everything else to the bowl, and stir till the cheese melts and you have a smooth sauce.  That’s all!

Mock Garlic Mashed Potatoes


1 medium head cauliflower

1 tablespoon cream cheese, softened

1/4 cup grated Parmesan

1/2 teaspoon minced garlic

1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)

1/8 teaspoon freshly ground black pepper

1/2 teaspoon chopped fresh or dry chives, for garnish

3 tablespoons unsalted butter


Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. 

Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream 

cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

Nachos Magnifico

  • 1 cup chopped onion 
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Tortilla chips (triangle cut and fried low carb tortillas) ALT: pork rinds
  • 1 poundground beef 
  • (8-oz.) cans refried beans 
  • 4.5-oz. can diced green chilies
  • 1 cup salsa 
  • 1 cup shredded sharp SCheddar cheese 
  • 1 cup shredded mozzarella cheese 
  • 1 cup shredded Monterey Jack cheese 
  • 12-oz. fresh guacamole
  • 1 1/2 cup sour cream 
  • 2 1/4-oz. cans sliced black olives, drained
  • 1/2 cup chopped scallion
  1. Cook ground beef and one cup onion in a skillet, stirring until beef crumbles and is no longer pink; drain well. Add salt and pepper.
  2. Layer tortilla chips in a lightly greased 13"x9" baking dish; top with beans, beef mixture, green chilies and salsa. Sprinkle with cheeses. Cover and bake at 400 degrees for 8 to 10 minutes or until cheese melts. Top with guacamole, sour cream, olives and green onions. Serve with additional tortilla chips.



  • 4 large free-range eggs
  • 275g/10oz sausage meat
  • 1 tsp fresh thyme leaves
  • 1 tbsp chopped fresh parsley
  • 1 scallion, very finely chopped
  • salt and freshly ground black pepper
  • 125g/4oz plain flour (any low carb flour or bake mix- I use Atkins brand) , seasoned with salt and freshly ground black pepper
  • 1 free-range egg, beaten
  • 125g/4oz crushed pork rinds, low carb baking flour  OR breadcrumbs if u can splurge or mix in crushed pork rinds to cut the carbs
  • vegetable oil, for deep frying

Preparation method

  1. Place the eggs, still in their shells, in a pan of cold salted water.
  2. Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
  3. Drain and cool the eggs under cold running water, then peel.
  4. Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper (Simon recommends being generous with the freshly ground black pepper).
  5. Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point.
  6. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.
  7. Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
  8. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the crushed pork rinds/breadcrumbs to completely cover.
  9. Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  10. Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
  11. Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
  12. Serve cool.

    Gado Gado
    Combine 1 ts salt, 
    2 ts dried shrimp paste, 
    1 tsp sambal olek (see asian grocer), and 
    ¼ cup’s worth of splenda (original calls for palm sugar) 
    1 cup of finely ground roasted peanuts (or 1 cup of peanut butter) and grind it all in the food processor/

    1. Mix 1 tbs of tamarind with ¼ cup of hot water in a small bowl. Add the juice to the sauce.
    2. Add ½ cup of water and mix it well
    3. Fry the Krupuks (these are shrimp chips you fry up yourself - again see an asian grocer to purchase) being careful not to overcook. Have a bowl or plate ready w/ a paper towel in it to absorb the excess oil.
    4. Transfer the vegetables to a serving plate and pour the sauce over, top w/ a few krupuks.
    Use 1-2 bags spinach, bean sprouts, 2-3 sliced boiled eggs and cucumber. You can also add blanched cauliflower flourets and carrots, as well as cooked potato.

(3 carbs =  slightly over 1/3 of a cup

  • 1 head of cauliflower, cut up into florets
  • 1 lb. ground beef, browned
  • 8 oz sour cream
  • 1 c. mayonnaise
  • 1 Tbsp onion powder
  • 1/2 c. bacon, cooked and cut up
  • 1/4 c. butter, melted
  • 1/2 pkg ranch dressing mix
  • 1 1/2 c. shredded cheddar cheese


Preheat oven to 350°F.
Place the cut up cauliflower in a microwave safe bowl, cover loosely, and microwave on high for 4 minutes.  Drain cauliflower of all the water and place it and the cooked beef into an ungreased 9X13-inch pan.
In a large bowl, combine the sour cream, mayonnaise, onion powder, bacon, butter and dressing.
Gently toss sour cream mixture with beef and cauliflower.
Bake for 40-45 minutes or until hot and bubbly.   Sprinkle with cheese the last 10 minutes of baking.
Approx. nutrition info per serving:  574 calories, 46g fat, 4g net carbs, 35g protein.

Thai Coconut Soup

  • 1/2 medium onion, chopped fine
  • 2 cloves garlic, minced
  • 1 Tbsp coconut oil
  • 2 c. chopped uncooked chicken breasts
  • 1 can whole coconut milk, (not light)
  • 3 c. chicken broth
  • 1 tsp freshly grated ginger
  • 1 Tbsp Thai fish sauce
  • 1 tsp sugar, (we love coconut sugar)
  • Juice of 1 lime
  • 1 Tbsp fresh basil leaves, (fresh is best)
  • garlic pepper sauce (or red chili flakes)


  1. Sauté onion and garlic in coconut oil in a medium pot over medium-high heat until translucent
  2. Add uncooked chicken, chicken stock, coconut milk, and all seasonings except garlic pepper sauce and basil.  Simmer about 15 minutes, reduce heat if it starts to boil.
  3. Top each bowl of soup with basil  and garlic pepper sauce.

Pumpkin Fotato Soup Recipe

Pumpkin Fotato Soup

  • 1 med onion, chopped
  • 2 Tbsp butter
  • 4 c. chicken broth
  • 2 c. cauliflower, boiled and drained well
  • 2 c. pumpkin, cooked (or 1 can of pumpkin)
  • 2 – 2  1/2 c. almond milk, unsweetened, original
  • 1/2 tsp nutmeg
  • 1  1/2 tsp salt
  • 1/4 tsp pepper
  • Sour cream
  • Bacon, cooked and crumpled


Sauté chopped onion in butter.  Add broth, cauliflower, & pumpkin.  Blend mixture in a blender or food processor until smooth.  Add milk to desired thickness.  Add spices.  Pour into saucepan and heat over medium heat until hot.  Do not bring the soup to a boil.  Add a dollop of sour cream some bacon to soup when serving.

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