Roasted Cauliflower with Garlic and Parmesan

Oven roasting cauliflower brings out its natural sweetness and gives it a completely different and delicious flavor!



4 garlic cloves diced  [adds 3.95 g. net carbs]
3 tablespoons olive oil
1 medium head cauliflower, separated into large florets (try to keep them in uniform size for even cooking) [adds 16.08 g. net carbs]
Parmesan cheese (optional)
salt and pepper to taste

Preheat the oven to 450 degrees. In a large bowl, toss the cauliflower florets with the olive oil and garlic and salt and pepper.  Pour into a large greased baking dish.  Bake for 12 minutes.  Stir and bake for another 12 minutes.  Sprinkle with Parmesan cheese and broil until cheese is melted.

The entire recipe has approx. 20.3 g. net carbs.  Divided into 5 servings has approx. 4 g. of net carbs per serving.

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Low Carb Crock Pot Pulled Pork (with bacon and low carb coleslaw)

Everybody does their pulled pork a little different, here is how I like mine:  I prefer to use a pork tenderloin.   I just like the quality of the meat.  I like to flavor my pulled pork and keep it moist during cooking by adding a few pieces of smoked BACON!  It gives it the most delicious flavor!

pulled pork

3/4 cup chicken broth
1 pork tenderloin (mine weighed 1.75 lbs)
4 slices of whole raw bacon
1 1/2 tablespoons of paprika
2 tablespoons of chili powder (or your favorite BBQ type seasoning)
3/4 teaspoon of salt
3/4 teaspoon of pepper
1 1/4 cups of your  favorite low carb BBQ sauce (I used AlternaSweets – has 1 g. of net carbs per tablespoons / adds approx. 20g. net carbs to the overall recipe]

Lightly oil or spray the inside of your crock pot.  Place the broth in the bottom of the slow cooker and then the pork tenderloin.  Lay the bacon, spices and sauce over the pork.

Cook on high approximately 4 hours or until the meat is fully cooked and tender.  Transfer the meat to a bowl to cool slightly.  Shred the meat using 2 forks and add approx. 1 1/2 cups of the crock pot sauce (or to taste) to the shredded meat.  Season with additional salt and pepper as desired or even a sprinkle of apple cider or balsamic vinegar.  Makes about 4 1/2 cups of pulled pork or about (6) 3/4 cup servings.

The carb count on this will vary depending on the type and quantity of bbq sauce you use, but the BBQ sauce is really the only carb adding ingredient in this recipe, so just count the amount of sauce stired into the pulled pork and divide by the number of servings.  My recipe came out to about 3 g. of net carbs per serving.  Serve in low carb wraps and/or over shredded coleslaw.

I served the meat stuffed in a low carb wrap with a quick homemade low carb coleslaw!  Everybody loved it!

If you are interested in trying AlternaSweets sauce, I am hosting a giveaway on my site and have a coupon code you can find HERE.

Quick Low Carb Coleslaw Recipe
(1) 16 ounce bag of coleslaw
1/4 cup of cider vinegar
1/2 teaspoon of Old Bay Seasoning (more to taste)
1/4 teaspoon of kosher salt
1/4 teaspoon of pepper
1/2 cup of mayo
2 tablespoons of sour cream

Mix the dressing ingredients in a bowl and mix with the coleslaw.  Chill until ready to serve.  It tastes better if it sits a few hours.This makes about (5) 1.5 cup servings of coleslaw with approximately 3.5 grams of net carbs per serving.

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Crock Pot Barbacoa Beef Chipotle Copycat Recipe (low carb / crock pot)

The Barbacoa beef at Chipotle is my favorite meat at the restaurant.  I love love love it on salads!  After much trial and error, this is a crock pot copycat version I developed for home.

(1) 2.5 to 3 lb. boneless chuck roast
Adobo Sauce:
1/2 cup water
2 tablespoons of olive oil
1 small can chipotle chiles in adobo [use 1 chili and 1 tablespoon of the adobo sauce from the can]
1/2 tablespoon of cumin
3 tablespoon of tomato paste
4 large garlic cloves
2 tablespoons of fresh lime juice
2 teaspoons oregano
1/2 teaspoon pepper
1 teaspoon salt
1/2 teaspoon of cloves

In a blender, blend all of the ingredients for the adobo sauce.  Place the roast in your slow cooker and mix it together with the sauce.  Cook on High for 4 hours or until the roast is pull apart tender.  Shred the meat and place it in a bowl and then dump the crock pot sauce on top.  Add an additional pinch of salt.

My favorite way to eat this is over salad with sour cream (and sometimes guacamole)!  This meat has a very small amount of carbs in it.

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