THE Premier Low-Carb store .. .. AND Meeting Place

Sunday, February 7, 2016

OPEN-FACED BREAKFAST OMELET




OPEN-FACED BREAKFAST OMELET

Here is a nice, tasty open-faced omelet that can feed 4 with a side of breakfast sausage or fried tomatoes, if desired..  This was delicious and more fun than a folded omelet.  It even tastes better to me!  I sort of scramble the eggs a bit, too, in order to let the uncooked egg flow onto the hot pan.  It still sets like an open-faced omelet.

5 eggs
1/cup almond milk, OR (60 mL)
  whipping cream
1/tsp salt (1 mL)
2 tbsp bacon fat, divided (30 mL)
1/lb fresh, sliced mushrooms (250 g)
1 cup chopped onion (250 mL)
1 green bell pepper, diced
2 oz regular cream cheese, cut into bits (60 g)
1/cup grated Monterey Jack cheese (125 mL)
6 slices bacon, cooked crispy, chopped (reserve bacon fat)

In medium bowl, whisk eggs with almond milk, OR whipping cream and salt.  Set aside.

In nonstick frying pan, in 1 tbsp (15 mL) bacon fact, stir-fry mushrooms until turning brown.  Set aside.  In 1 tbsp (15 mL) bacon fat, cook onion and green pepper until soft.


Into large nonstick frying pan, pour egg mixture.  As it begins to set, stir the egg a little to allow uncooked parts to touch the pan.  Add cooked mushrooms, onions and green pepper and cream cheese bits.  Make sure the bottom of the omelet does not burn (reduce heat).  Keep cooking until set.  Sprinkle with Monterey Jack cheese and chopped crispy bacon.  Serve.

Yield:  4 servings
1 serving
242.1 calories
15.1 g protein
15.8 g fat
2.0 g fiber
9.0 g net carbs

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


For other great Low-Carb, Gluten-Free recipes by the team & me:

Saturday, February 6, 2016

GIGANTIC SOFT PEANUT BUTTER COOKIES




GIGANTIC SOFT PEANUT BUTTER COOKIES

The perfect soft peanut butter cookie recipe, I think. These are beautiful big peanut butter cookies with a soft texture. They are like 2 cookies in one.  One cookie should suffice under normal circumstances. Keep them refrigerated for the absolute best texture the first day. The small amount of cornstarch  (2 grams whole carbohydrate per teaspoon - spread over 14 servings equals 0.1 g carbohydrate) really helps with the texture. You are going to love these!  After the first day, I actually prefer these at room temperature.  These are such large cookies that they are closer to eating a muffin than a cookie.

1/cup unsalted butter (125 mL)
1/cup peanut butter (125 mL)
1 egg
Liquid sweetener (sucralose or stevia) to equal 3/4  cup (175 mL)
  sugar
1/4  cup powdered erythritol  (60 mL)
11/4  tsp vanilla extract (6 mL)
11/4  cups Gluten-Free Bake Mix 2,  CLICK FOR RECIPE! (300 mL)
  (no need for gelatin)
1 tsp cornstarch (5 mL)
1/tsp baking soda (2 mL)
1/tsp baking powder (2 mL)
Sugar-free chocolate chips, optional

Preheat the oven to 350°F (180°C). 

In food processor, process butter, peanut butter, egg, liquid sweetener, erythritol and vanilla extract.

In medium bowl, combine Gluten-Free Bake Mix 2, cornstarch, baking soda and baking powder.  Add to liquid ingredients.  Process until smooth.  Using a 2 tbsp (30 mL) cookie scoop, plop cookie batter onto ungreased cookie sheet.  Top each large cookie with a few chocolate chips, if desired, for garnish.  Bake about 12 minutes, or until the edges are golden.  Allow to cool on the cookie sheet before using a metal spatula to transfer to dinner plates and refrigerate. Once fully set, they can be placed in a different container, if desired.

Yield:  14 LARGE cookies
1 cookie
163.4 calories
4.1 g protein
14.6 g fat
0 g fiber
3.6 g net carbs 


SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


For other great Low-Carb, Gluten-Free recipes by the team & me:

Thursday, February 4, 2016

JALAPENO POPPER DIP



JALAPENO POPPER DIP

This tastes like jalapeno poppers! Most people will think so. It is not super-spicy.  Make it spicier by adding more jalapenos, if desired, or hot sauce. This stuff is addictive.  Everyone will want your recipe! I used canned jalapenos, so no danger of hurting your hands or fingers.  If you cannot tolerate spicy jalapenos….fry up chopped green peppers until soft and use that instead (make sure to remove all seeds first).

16 oz cream cheese, softened (500 g)
  (I used a mix or regular and spreadable)
1 cup grated Monterey Jack cheese (250 mL)
1/cup mayonnaise (125 mL)
1/cup canned green chilies (125 mL)
1/cup canned jalapenos (60 mL)
1/cup grated Monterey Jack cheese (125 mL)
1/cup grated Parmesan cheese (75 mL)
  (in a can, or fresh)
1/cup almond flour (60 mL)
2 tbsp melted butter (30 mL)
1/tsp paprika (2 mL)

Preheat the oven to 400°F (200°C). 

In food processor, process cream cheese until smooth.  Add 1 cup (250 mL) grated Monterey Jack cheese, mayonnaise, green chilies and jalapenos; process.  Spread evenly in a 1-qt (1 L) casserole dish.

In small bowl, combine 1/cup (125 mL) grated Monterey Jack cheese, Parmesan cheese, almond flour and melted butter.  Sprinkle over top of cream cheese layer. Sprinkle paprika evenly over topping. Bake 25 to 30 minutes, or until golden brown on top.

Yield:  16 servings
1 serving
218.3 calories
7.0 g protein
20.5 g fat
0.5 g fiber
1.5 g net carbs

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


For other great Low-Carb, Gluten-Free recipes by the team & me:

Tuesday, February 2, 2016

BUTTERED GREEN BEANS



BUTTERED GREEN BEANS

Simplicity itself!  Almost not even a recipe as such! My husband is always thrilled when I serve tender green beans in this very simple way. Use your favorite seasoning salt.

1 lb French green beans (0.45 kg)
  (the longer, thinner kind without strings)
Seasoning salt, to taste
2 tbsp butter (30 mL) 


Remove ends of green beans and cut them in half. In large pot of boiling water, boil green beans about 10 to 15 minutes, or until tender.  Drain green beans in colander over a large bowl.  Place green beans in serving dish, toss with Seasoning salt, to taste and place pats of butter on them.  Once butter has melted, toss green beans to coat evenly with the butter.  Serve.

Yield:  6 servings
1 serving
57.4 calories
1.4 g protein
3.9 g fat
1.4 g fiber
4.0 g net carbs 

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


For other great Low-Carb, Gluten-Free recipes by the team & me:

CHEESY BEEF AND BACON STROMBOLI







SEE BELOW FOR MIRACLE DOUGH TIPS

CHEESY BEEF AND BACON STROMBOLI

Just a fabulous use for the Miracle Dough.  We loved this.  My husband appreciated the beef version as a change from chicken.  He is amazed at all the variations and computations one can come up with using this amazing dough.  Stromboli are more like pizza rolls and Calzones are like folded pizzas. 

5 slices bacon, cooked and chopped
  (reserve 1 tbsp (15 mL) bacon fat)
11/lbs ground beef, cooked (0.680 kg)
1 tsp seasoning salt, OR to taste (5 mL)
1/tsp black pepper, to taste (2 mL)
11/cups grated Cheddar cheese (300 mL)
Cheese Sauce:
4 oz regular cream cheese (125 g)
1 tbsp butter (15 mL)
1/cup almond milk (75 mL)
1/cup grated Cheddar cheese (60 mL)
1/tsp salt (1 mL)
1 egg yolk
1 tsp water (5 mL)

Preheat oven to 400°F (200°C).  Grease a 14 x 10-inch (36 x 25 cm) cookie sheet.  Line cookie sheet with parchment paper.

In large frying pan, in bacon fat, brown ground beef.  While it is cooking, sprinkle with seasoning salt and black pepper.  Stir in cheese sauce.

Cheese Sauce:  In saucepan, over medium heat, combine cream cheese almond milk and butter.  Whisk occasionally and when melted, stir in cheese and salt and keep stirring until the sauce is thick and smooth.


Place dough ball on the parchment paper and cover with plastic wrap.  Using a small rolling pin or a food can, roll out the dough to cover the entire pan.  Place the meat filling in the center and cover with beef filling.  Sprinkle with grated Cheddar cheese.  Leave about 1 inch (2.5 cm) dough on either side of the filling on short end of the pan.  Fold these shorter edges over the meat filling.  Now fold the long edge, closest to you over the filling.  Bring the other long edge over and pinch dough closed on the top, using your fingers.  Using the parchment paper, carefully roll the stromboli over, so that the seam side is underneath.  In small bowl, combine egg yolk and water and whisk with a fork.  Brush stromboli with egg yolk mixture, using a pastry brush.  Bake 20 minutes, or until the top is turning golden brown in places.  With this sort of dough, you don’t want to overcook it; otherwise it will harden in spots.

Helpful Hint:  You could place the filling about 1 inch from the long end furthest from you and roll the stromboli, jelly-roll style.  That could be a fun variation.  

Yield:  6/8 servings
1 serving
696.1/522.1 calories
46.2/34.7 g protein
53.0/39.9 g fat
0/0 g fiber

6.3/4.7 g net carbs 


MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!


Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

I tried this one a couple of times

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer.  I could be wrong.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.


SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


For other great Low-Carb, Gluten-Free recipes by the team & me:

Sunday, January 24, 2016

CHICKEN AND VEGGIE MIRACLE DOUGH RING

Form a circle with the triangular shaped pieces, overlapping them slightly.


Place the filling near the circumference of the inner circle (real close, but with the ability to press the dough edges together once you fold the pointy part of the triangles over the filling.


Now fold the triangles over the filling.


Press the dough edges together with your fingers.  Now the circle is complete!


Hmmm, delicious....ready for eating!  Doesn't that look pretty and inviting?




Slice away and enjoy! Help yourself to a spoonful of guacamole.


MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!


Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

I tried this one a couple of times

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer.  I could be wrong.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.



CHICKEN AND VEGGIE MIRACLE DOUGH RING

This is amazing!  Great appetizer!  Leave a knife next to it and people can slice pieces off for themselves.  It looks impressive, but it’s really so simple to make and fun, too, if you’re in a creative mood.  Please note that for the Miracle Dough and any of my baking recipes, use Bob’s Red Mill Coconut flour.  Coconut flours differ in their ability to absorb moisture and that can affect the recipes quite a bit.  Have fun with this and impress your friends, low-carb or not! :)

2 cups diced chicken (500 mL)
2 tbsp bacon fat (30 mL)
1 large onion, diced
1 green pepper, diced
1 cup sliced, fresh mushrooms (250 mL)
Seasoning salt, to taste
Black pepper, to taste
4 oz regular cream cheese (250 g)
1 cup grated Mozzarella cheese (250 mL)

Preheat the oven to 375°F (190°C). 

In medium bowl, place chicken.  In nonstick frying pan, over medium heat and in 1 tbsp (15 mL) bacon fat, cook onion until turning translucent.  Add green pepper and cook until onions and green pepper are soft.  Add to chicken.  In nonstick frying pan in remaining bacon fat, cook mushrooms, until moisture evaporates and they begin to turn brown.  Add to chicken.

Prepare Miracle Dough.  Place half dough on parchment paper and cover with plastic.  Roll out into a 10-inch (25 cm) circle.    Repeat with the remaining dough.  Cut each circle in half and divide each of those halves into 6 triangles.  Place the triangles in a big circle on a large, greased pizza pan, with the pointed edges of the triangular pieces of dough facing the outside circumference of the pizza pan and the wider parts overlapping, leaving an open circle in the center.  Place the chicken and veggie filling on the overlapping dough close to the open (leave a tiny space), vacant circle in the center.  Dot with cream cheese and sprinkle with grated Mozzarella cheese.  Fold the pieces over the filling, pinching the dough where it meets with your fingers to seal.

Bake 20 minutes.  Loosen underneath the ring with a metal spatula and place back in the oven, position the part that is least brown towards the back of the oven.  Bake another 7 to 10 minutes, or until golden in color (not dark).

Helpful Hints:  For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is an very lovely option.

Yield:  8 servings
1 serving
340.7 calories
24.5 g protein
23.2 g fat
0.6 g fiber
7.0 g net carbs


SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


For other great Low-Carb, Gluten-Free recipes by the team & me:
https://www.facebook.com/LowCarbingAmongFriends 

Friday, January 22, 2016

CHEDDAR ROASTED CAULIFLOWER




CHEDDAR ROASTED CAULIFLOWER

Simple as can be but tasty as can be as well.  When time is a factor simple and quick rules...even in my house!  However, we also want to have a good result.  This is so good!!

1 lb cauliflower florets (0.45 kg)
2 tbsp melted butter (30 mL)
2 tbsp light olive oil (30 mL)
3/tsp salt (3 mL)
1/tsp black, OR white pepper (0.5 mL)
1/cup grated Cheddar cheese (125 mL) 


Preheat the oven to 400°F (200°C). 

In medium bowl, place cauliflower florets.  In small bowl, combine melted butter, olive oil, salt and black, OR white pepper.  Pour over cauliflower and toss to combine well.  Spread out on cookie sheet.  Bake about 25 minutes until almost fully tender.  Flip pieces and move them closer together.  Sprinkle each piece with Cheddar cheese and bake another 8 minutes.

Yield:  4 servings
1 serving
139.1 calories
2.3 g protein
12.8 g fat
2.0 g fiber
3.9 g net carbs 

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


For other great Low-Carb, Gluten-Free recipes by the team & me:

Sunday, January 17, 2016

SKILLET CHICKEN AND BROCCOLI



SKILLET CHICKEN AND BROCCOLI

Incredibly tasty!  The sauce is beyond delicious!  An easy supper for busy week nights. Begin with a store-bought rotisserie chicken and chicken stock, although if you have homemade chicken stock on hand, rather use it.  So easy to make chicken stock – I usually put two leftover rotisserie chickens in the crock-pot, cover with water completely, add salt, dried parsley, black pepper and an onion and perhaps a carrot and then I just leave it in the crock pot on low overnight.  Strain and freeze, if not using it soon.

2 tbsp bacon fat, divided (30 mL)
1 cup diced onion (250 mL)
1 tsp crushed garlic (5 mL)
  (I used the bottled kind)
4 cups diced, cooked chicken (1 L)
  (store-bought rotisserie chicken)
Seasoning salt, to taste
Black pepper, to taste
1 cup chicken stock (250 mL)
6 oz spreadable cream cheese, OR regular  (170 g)
1 tsp cornstarch (5 mL) - PLEASE NOTE: 1 tsp = 5 g carbs (1.3 g carbs per serving)
  (you can use xanthan gum, but use no more than 1/2 tsp)
8 oz broccoli florets, cooked (250 g)
3/cup grated Cheddar cheese, divided (175 mL)

In large skillet, in 1 tbsp (15 mL) bacon fat and over medium heat, cook onion until caramelizing.  Add garlic and cook another minute or two while stir frying.  Add remaining bacon fat and chicken; sprinkle with seasoning salt and black pepper and stir fry 3 minutes or so. 

Add chicken stock and cream cheese, stirring well.  Cook until the sauce reduces some.  Spoon some of the sauce out into a cereal bowl.  Stir cornstarch into sauce in cereal bowl and add back to skillet.  Boil sauce on medium low heat until the sauce is thickened to your taste.  Add 1/cup (60 mL) grated Cheddar cheese and broccoli in the last 4 minutes of cooking. Stir the cheese into the sauce. When sauce is thickened to your liking, sprinkle with the remaining grated Cheddar cheese and serve.


Helpful Hint:  Depending on how salty your chicken stock is, you will need to moderate how much seasoning salt you use.

Yield:  4 servings
1 serving
480.3 calories
51.2 g protein
25.6 g fat
2.1 g fiber
7.5 g net carbs 

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


For other great Low-Carb, Gluten-Free recipes by the team & me:

Thursday, January 14, 2016

CABBAGE ROLL SKILLET DISH


CABBAGE ROLL SKILLET DISH

Aside from the bacon and cheese, this is similar to the taste of cabbage rolls, but a real easy, lazy way of making it.  You can use sliced sausage instead of the bacon, if desired. Or leave them both out.  I think the cheese is a must…real good with cheese.  But then I love cheese!  The black pepper makes this dish a bit spicy, so if you like, you can reduce it by half to suit your taste.

1 lb ground beef (0.45 kg)
1 tsp salt (5 mL)
1 tsp seasoning salt (5 mL)
1 tsp black pepper (5 mL)
1 tsp dried parsley, optional (5 mL)
1 tsp minced garlic (5 mL)
14.5 oz fresh tomatoes, blended (411 g)
  in blender, OR canned diced tomatoes)
3 oz tomato paste (90 g)
Liquid sweetener to equal 2 tsp sugar (10 mL)
2 cups water (250 mL)
1 small head cabbage, chopped (15 oz; 425 g)
1 cup grated Cheddar cheese (250 mL)
4 slices bacon, cooked crispy and chopped, OR
  cooked, sliced sausage


In large frying pan, brown ground beef.  Add salt, seasoning salt, black pepper, parsley (if using) and minced garlic.  Cook another minute or two.  Stir in tomatoes, tomato paste, liquid sweetener and water.  Add cabbage, lower heat , cover and simmer 30 to 40 minutes, or until the cabbage is very tender.  Stir from time to time and add more water as necessary.  Sprinkle with Cheddar cheese and bacon bits, OR cooked, sliced sausage.  Serve.

Yield:  5 servings
1 serving
381.0 calories
30.1 g protein
23.8 g fat
3.3 g fiber
9.4 g net carbs 

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


For other great Low-Carb, Gluten-Free recipes by the team & me: