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RIBS:

  • 4 pounds baby back pork ribs or St. Louis 
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon cumin
  • 1 teaspoon chili or Cayenne powder(optional)
  • 2 tablespoons olive oil

SAUCE:

  • 2 cups (500ml) barbecue sauce
  • 3 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1/2 - 1 tablespoon cayenne pepper(optional for heat)
  • 1 teaspoon salt


INSTRUCTIONS

  • Preheat oven to 350°F (180°C).
  • Peel off tough membrane that covers the underside/bone side of the ribs. Place on a baking sheet or tray lined with foil (or parchment paper). 
  • Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours.
  • During the last 5 minutes of cook time, mix together sauce ingredients.
  • Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.
  • Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelize the edges (about 3 minutes).
  • Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.

Oven baked ribs







INGREDIENTS

FOR THE BURGER

  • 1 lb grass-fed extra lean ground beef
  • 1 egg
  • 1 cup of white onions — Slices 
  • Kosher salt and freshly ground black pepper— to taste. I got mine from Mexico, it’s inside one bottle.
  • 1  tsp   paprika
  • 3/4  tsp  chili powder
  • 1/2  tsp  ground cumin
  • 1/2  tsp  garlic powder
  • 2 teaspoons extra virgin olive oil
  • I sprinkled Tajin on top of the burger for added flavor

FOR SERVING

  • Slices of iceberg lettuces — red onions, tomatoes, cooked sugar and nitrate-free bacon and low-carb ketchup.

INSTRUCTIONS

  1. Combine all ingredients, except the olive oil, in a large bowl. Mix everything together well.
  2. Using your hands divide the mixture into 4-6 burgers.
  3. Heat the olive oil in a non-stick grill pan (or simply cook your burger in a BBQ) over a medium-high heat. Cook the burger for 3-5 minutes on each side, or until reach 145°F for medium-rare or 160°F for well-done. Set them aside.
  4. To build each burger, top one iceberg lettuce, patty burger, ketchup, two slices of red onions, 2 slices of bacon, 2 slices of tomatoes and top with second iceberg lettuce.

NUTRITION INFORMATION


Amount per serving (1/6 (the calorie only includes the beef burger)) — Calories: 256, Fat: 10g, Saturated Fat: 3g, Cholesterol: 127mg, Sodium: 209mg, Carbohydrates: 4g, Fiber: 1g, Sugar: 2g, Protein: 34g

Bunless Burger


SCALE 

INGREDIENTS

FOR THE “NOODLES”:

  • 2 large eggs
  • 4 oz cream cheese, softened
  • 1/4 cup Parmesan cheese, grated
  • 1 1/4 cup mozzarella cheese, shredded
  • 1/4 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

FOR THE FILLING:

  • 1 lb ground beef
  • 1 1/2 cups Marinara Sauce, divided ,I get mine from Aldi
  • 3/4 cup mozzarella cheese, shredded
  • 6 tbsp whole milk ricotta cheese
  • 1 tbsp minced onion flakes 
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp Italian seasoning

INSTRUCTIONS

FOR THE “NOODLES”:

  1. This part will take the longest, so feel free to make the “noodles” the night before and just leave them in the fridge until you are ready for them.
  2. Preheat oven to 375° Line a 9×13 baking dish with parchment paper
  3. In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
  4. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
  5. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
  6. Spread the mixture into the baking dish, forming a nice even layer.
  7. Bake on the middle rack for 20-25 minutes.
  8. When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

FOR THE FILLING:

  1. In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
  2. Drain excess fat from pan and add ¾ cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

PUTTING IT ALL TOGETHER:

  1. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
  2. Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
  3. Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.
  4. I don’t track the carbs.

Low carb lasagna

INGREDIENTS

  • 1 tbsp olive oil
  • 6 cups shredded cabbage
  • 1 lb ground beef
  • 15 oz canned tomatoes — diced
  • 1 large onion
  • 2 cloves garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 5 cups bone broth — preferably beef
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1 bay leaf — optional

INSTRUCTIONS

  1. Heat olive oil in a large pot. Add chopped onion and cook for 2-3 minutes, stirring frequently. Add garlic, ground beef, salt and pepper. Cook on medium-high, breaking the meat apart with a wooden spatula, until crumbled for 7-8 minutes.
  2. Add canned tomatoes, cabbage, Bay leaf, thyme, oregano, paprika and broth.
  3. Simmer for 25 minutes, until the cabbage is cooked and tender.
  4. Season with more salt and black pepper.

Sent from my iPhone

Cabbage Soup

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