Twin Cities MN native - Old lady, tech nerd, cookbook author Low sugar ground beef jerky @ https://mailboxmeat.com/ Free keto recipes at @ https://ketobeejay.npub.pro/ Low carb for T2D Faith >>> religion 🙏 I ♥ silly cat GIFs #anarchist #agorist N=1
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Today's recipe is my Sugar-free Coleslaw https://ketolish.us/keto-coleslaw-low-carb-sugar-free/ Hope you enjoy!
This coleslaw makes a nice summer side dish to go with your grilled steaks, chops, or something fast & easy to bring to that cookout. I also love it on a bunless burger or alongside pulled pork.
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Today's recipe is my creamy Hearts of Palm salad, for those of you looking to avoid starches in your side dishes at your summer BBQs, this is a great substitute for potato salad (not smelly like cauliflower versions)! Hope you enjoy.
Recipe: https://ketolish.us/hearts-of-palm-potato-salad
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Today's recipe is my roasted spaghetti squash, which you can find on page 71 of my book, "Diabetic To Ketogenic: Reclaim Your Health With Real Food" (link in bio). Here, I served it with a slow-cooked ragù bolognese I made from grass-fed beef and fresh tomatoes, topped with freshly grated Pecorino Romano DOP.
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Today's recipe is my Cheesy Cauliflower "Mac" with Bacon. It originally appeared in my book, "Diabetic to Ketogenic: Reclaim Your Health with Real Food", which can you can learn more about & purchase here: https://bit.ly/d2kebook Hope you enjoy!
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Ingredients
1 large head of cauliflower, cut into florets 1 teaspoon bacon fat 1/2 cup sour cream 1/2 cup heavy cream 2 ounces cream cheese, cut into cubes 1 1/2 teaspoons Dijon mustard 1 1/2 cups shredded sharp cheddar, plus 1/2 cup Dash of ground nutmeg (trust me) 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon garlic powder
Directions
Preheat oven to 375F. Grease a 9 inch glass dish or pie pan with the bacon fat.
In a large pot, fill with water, add a couple pinches of salt, and bring to the boil.
Add in the cauliflower florets and cook, about 5 minutes or until still a little toothy. Remove it from the water and allow to drain in a colander or spread on paper towels. Pat dry and transfer the florets to the prepared pan.
In a small saucepan, add the sour cream and heavy cream and mix well. Heat to medium low and get it to a simmer. Blend in the cubes of cream cheese and mustard, mixing until smooth. Add in the 1 1/2 cup of the cheese, salt, pepper, nutmeg, and garlic. Keep whisking until it all melts into a thick sauce (about 2 minutes).
Pour the sauce over the cauliflower florets in the baking dish and mix until the cauliflower is coated with the cheese sauce. Sprinkle the remaining 1/2 cup cheddar over the top.
Bake 20-25 minutes until bubbly and golden brown on top. When the cauliflower is fork-tender and the center of the dish is not watery, the casserole is done. Serve immediately.
Makes 6-8 servings.
