Add the dressing ingredients to a small bowl and whisk together.

Add the red onion, parsley, mint, green onions, cucumber and tomatoes to the large bowl with the cauliflower once it has cooled. Pour the dressing over top and stir everything until combined.

Soak the sweetbreads in the milk for a minimum of 2 hours (overnight is fine, if that makes it easier for you). Drain, rinse, and pat dry.

Preheat the air fryer to 400F. Spray the basket of your air fryer with cooking spray to avoid sticking.

Cut the sweetbreads into chunks around 1.5 inches square (breaking them apart is okay, too.) Sprinkle with Susie-Q. Lay seasoned side down in the basket, season the side that is now up.

When the oven has come to temperature, air fry for approximately 20 minutes. About mid way, give the basket a shake to make sure nothing is sticking. Sweetbreads should be nice and golden brown at the end of the cooking time.

Divide into 3 servings. Serve with a side of sugar free BBQ sauce or ranch dressing for dipping, if desired.

Notes:
• Most Sweetbreads recipes will tell you to blanch the sweetbreads in boiling water, quickly cool them, then painstakingly remove all of the membrane before cutting them up. I have bypassed all that, and they come out just fine! This is a much quicker and easier method.
• Susie-Q is a combination of salt, garlic, and parsley. If you don’t have this seasoning, use a little salt and garlic.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The milk in this recipe is not included in the nutritional panel, since it is not consumed. This recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 480, Total Fat 37 g, Saturated Fat 13 g, Sodium 509 mg, Potassium 655 mg, Total Carbohydrate 0 g, Dietary Fiber 0 g, Sugars 0 g, Protein 33 g. Macros: 72% Fat, 28% protein, 0% carbs.

© July 29, 2020 Roxana Lopez for Aunt Rocky’s.

Add the florets to rapidly boiling water and cook for 2 to 3 minutes. Use a slotted spoon to remove the broccoli from the boiling water and place into the ice water. Transfer to a colander to drain once cooled.

In a measuring cup, stir the sauce ingredients well. Set near the stove with a spoon.

Add peanut oil, garlic, and ginger to a pan over medium-high heat. When you can smell ginger and garlic, add onion and bell pepper. Stir them around for a bit then push everything to the side.

Add chicken to the center of the pan and spread in an even layer. Let the chicken sit for a minute or so to develop some color on the exterior then flip it over to develop color on the other side. Start to stir things around until the outside of the chicken no longer looks raw.

Increase the heat to high and add the stir fry sauce. Bring to a boil and cook uncovered for 3 minutes.
Add the broccoli and heat all the way through. Serve.

Add the cauliflower, walnut meal, sesame seeds, coconut flour, flax, cumin, coriander, salt, garlic powder and parsley to a medium bowl and stir to combine. Fold in the beaten egg and stir until the mixture binds together. Form mixture into 10 equal balls (about 2-3 tablespoons of the mixture for each ball) and set aside on a plate.

Heat the oil in a large nonstick pan over medium-high until quite hot. Drop a small crumb of the mixture onto the pan. If it sizzles, the pan is ready.

Place the falafel balls in the pan and cover with a splash guard. Cook for a few minutes before rotating the falafels to another side*. Repeat this process until they have been browned all the way around.

Remove falafel balls from the pan and place on a paper towel to absorb any extra oil. Let them cool slightly before serving- they will be quite hot inside!

Melt the bacon grease in a medium size heavy skillet over medium-high heat. Season the ribs with salt & pepper on all sides. Sear the ribs on all 4 sides, and the ends, in the hot bacon grease, turning regularly until you have a nice golden brown all over. Transfer ribs to crockpot.

If using fresh rosemary, place sprig on top of meat. Cover and cook on high for 3.5 hours (low for 6-7 hours), until meat is tender and cooked through. (See tip below.)

Transfer ribs to a serving dish, or plate on individual plates. Transfer the cooking liquid to a medium saucepan.

Use a shallow spoon to skim off and discard about 1/2 of the fat from the top of the cooking liquid. Sprinkle the oat fiber over the remaining cooking juices, and whisk in until smooth. Cook over medium heat until desired thickness. Pour over ribs when serving.

Tip: The longer you cook the meat the more it will fall apart, so don’t overcook it, regardless of which setting you use. The meat is done when you see that it is shrunk from the ends of the bone, and you can easily separate a bone from the meat.

Serving suggestion: This dish is perfect to serve with mashed cauliflower or cauliflower rice (mashed potatoes/regular rice for carb eaters).

Notes:
• Bacon grease remains in pan after searing, so is not included in nutritional information. Beef tallow or coconut oil may be used if you don’t have bacon grease. Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• Oat fiber is made from the hull of the oat, not the grain. It is 100% fiber, and is therefor Keto friendly. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest. If you can’t find it, omit it from the recipe. The outcome will not have as nice a texture, but will still be good. (In Europe, many people have had success using potato fiber in place of oat fiber.)
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Serving: 1short rib with 1/4 of the gravy. Calories 540, Total Fat 38 g, Saturated Fat 18 g, Sodium 621 mg, Potassium 79 mg, Total Carbohydrate 3 g, Dietary Fiber 1 g, Net Carbs 2 g, Sugars 2 g, Protein 42 g. Macros: 66% fat, 32% protein, 2% carbs.

© July 12, 2020 Roxana Lopez for Aunt Rocky’s.

2. Whisk the dressing ingredients in a small bowl and pour evenly over the vegetables and feta. Toss gently to combine.

Spray the bottom of your air fryer in a nonstick spray.

With clean hands, create little balls about 1.5 inches in diameter with the mixture and place into the air fryer. (Optional: If you find your mixture is too moist, you can add a tablespoon of flour—I recommend coconut flour, but use what you have—to absorb some of the moisture.) Ensure the balls aren’t touching each other in the air fryer. You will probably need to make two batches.

Put the first batch in the air fryer at 400ºF for 7 minutes. Then flip them over and put them back in for another 6 minutes or until the edges start to brown.

Remove and let stand for a few minutes before serving.

Line a 9-inch loaf pan with waxed paper.

In a small mixing bowl, melt the marshmallows and butter together for about 15 seconds. Stir to incorporate.

Pour in the cereal, fold together until all of the cereal is coated. Turn out in to the lined loaf pan. Use buttered fingers to smooth the mixture flat in the loaf pan, but don’t pack too tightly.

In a small bowl, microwave the chocolate chips and coconut oil together in 10-15 second increments, stirring each time, until the chocolate chips are melted. Quickly spread over the top of the treats in the loaf pan, using an offset spatula. Chill until the chocolate is completely set.

Remove from refrigerator, pull the entire batch out of the loaf pan and cut into 8 pieces. Store in an airtight container on the counter. These treats are best used up within a couple of days, or the cereal gets a little chewy.

Tip: I have a similar treat made with pork rinds, which I actually prefer. They are crispy/crunchy and not quite as sweet as this recipe. You can find that recipe on Tasty Kitchen also. It’s called Aunt Rocky’s No Rice Crispy Treats. Find it at: http://tastykitchen.com/recipes/special-dietary-needs/aunt-rockye28099s-no-rice-crispy-treats/

Notes:
• Both the cereal and the marshmallows are sweetened, so no additional sweetener is needed for this recipe. These treats are quite sweet using these ingredients.
• Ingredients in these two commercial products include milk and coconut.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 103, Total Fat 6 g, Saturated Fat 4 g, Sodium 38 mg, Potassium 1 mg, Total Carbohydrate 6 g, Dietary Fiber 4 g, Net Carbs 2 g, Sugars 0 g , Protein 6 g. Macros: 63% fat, 28% protein, 9% carbs.

© June 26, 2020 Roxana Lopez for Aunt Rocky’s.

Weigh the meat from your chile verde, with sauce mostly drained. Warm the meat in the microwave, and chop into small pieces. Set aside.

Melt butter over medium heat in a 10 inch skillet (see Tip).

While butter is melting, beat eggs in a small bowl until smooth. Continue beating while drizzling the hot water into the eggs. (This step will begin to set the eggs with some air in them, making a fluffier omelette.)

Pour beaten eggs into skillet with melted butter. Keep cooking over medium heat. While the eggs cook, draw the edges in toward the center of the pan with a spatula. Swirl the pan to get raw egg out the edges just cleared. Keep doing that until you can no longer swirl any raw egg to the edges. (This makes the omelette thicker, and cooked more consistently.)

Lightly salt the top of the omelette. Cover pan, turn off heat, and leave for about 2 minutes, or until top of omelette is set.

Spread the chopped chile verde meat over 1/2 of the omelette. Then spread the shredded cheese over the that. Using a spatula, carefully lift the uncovered 1/2 of the omelette and fold over the chile verde and cheese.

Wait a minute or two for the cheese to melt, then cut omelette into 2 servings, and plate. Top each serving with half of the reserved chile verde sauce. Add any additional desired toppings or garnish. Be sure to count carbs for added toppings.

Tip: One of the secrets of making a nice omelette is not to use too large of a pan. The goal is an omelette that is thick, but cooked through. This method of cooking an omelette results in a thick fluffy omelette every time. Another secret is to not skimp on the butter. It gets incorporated into the omelette while drawing the sides in, adding flavor, and giving the outside of the omelette a nice golden color.

Notes:
• I use Del Real Chile Verde from the market. It is made exactly as you would make it at home, but is more convenient, and very quick to heat and serve. Use homemade pork chile verde, if that’s what you have on hand.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per Serving: Calories 270
Total Fat 20 g, Saturated Fat 9 g, Monounsaturated Fat 2 g, Sodium 479 mg, Potassium 250 mg, Total Carbohydrate 1 g, Dietary Fiber 0 g, Net Carbs 1 g, Sugars 0 g, Protein 21 g. Macros: 68% fat, 31% protein, 1% carbs.

©️ June 14, 2020 Roxana Lopez for Aunt Rocky’s.

2. Prepare a 24 cup mini muffin pan by lining each cup with a mini liner. Set aside.

3. Heat a medium saucepan over medium-low heat. Add the butter and cream cheese and stir until mostly melted. Add my Homemade Sugar-free Nutella and stir until it is combined with the butter and cream cheese. Add the Swerve, cacao powder, salt and vanilla and continue to stir until all the ingredients are combined and smooth.

4. Using a one tablespoon scoop, fill each muffin liner with two tablespoons of the batter. Once all 24 liners are filled, gently flatten the tops using slightly wet fingertips.

5. Sprinkle hazelnuts on top and place the pan in the fridge until the fat bombs are firm; about 60 minutes.

6. Remove and serve immediately or keep in the fridge for storage.