low carb

Mini Frittatas – 5 Recipes

by Kay Curtis | Breakfast

Ingredients 6 large eggs ¼ cup milk or half and half (unsweetened almond mild or coconut milk is better) Kosher salt and freshly ground black pepper ¼ cup artichokes in oil, drained and thinly sliced ⅓ cup pitted kalamata olives, drained and quartered ¼ cup bottled...

Rosemary Crackers

by Kay Curtis | Side Dishes

Ingredients 1-3/4 cups blanched almond flour 1/2 teaspoon celtic sea salt 2 tablespoons fresh rosemary, finely chopped 1 tablespoon olive oil 1 egg Directions 1. In a large bowl, combine almond flour, salt and rosemary 2. In a medium bowl, whisk together olive oil and...

Texas Style Chili

by Kay Curtis | Entrees

INGREDIENTS: 4lbs grass fed stew meat cut into 1.5 in cubes 2lbs pastured pork shoulder cut into 1.5 in cubes 2.5lbs tomatoes (I used a wide variety of organic heirlooms) coarsely chopped, juices reserved. 2 onions, coarsely chopped 1lb various fresh chilies (I used...

Tomato Soup

by Kay Curtis | Soup

3 Tablespoons extra-virgin olive oil 2 Red onions, chopped (about 1 1/2 cups) 2 Unpeeled carrots, chopped 3 Cloves garlic, minced 5 Large vine-ripened tomatoes, coarsely chopped 1 1/2 Teaspoons Xylitol OR 1/16 of a teaspoon of stevia OR 4 drops of stevia 1 Tablespoon...

Zucchini Noodles Aglio Et Olio

by Kay Curtis | Side Dishes

Ingredients: 4 zucchinis, julienned (About 4 cups) 1/2 tsp Coconut Oil 1 Tbs Almond Flour/Meal 2 Tbs Extra-Virgin Olive Oil 2 Clove Garlic, minced 1/4 tsp Crushed Red Pepper Flakes 1/4 Cup Fresh Parsley Leaves, minced Salt and Pepper, to taste Instructions: Place...