As a Texan, the weekend BBQ is a big part of my life. There is just nothing like firing up the grill on a Saturday afternoon and throwing a big ole slab of meat on the fire and letting it cook in a primal way how our ancestors did. Ok, they probably didn’t have propane but still, fire is awesome.
For this recipe, I wanted something a little on the spicy side but you can make it a little sweeter just by cutting the Tabasco and Cayenne and adding a small amount of sweetener. I just wanted something a little bolder than the BBQ sauces I used to pick up from the grocery store because sweet foods just don’t have the same appeal to me as they used to.
I’ve used this recipe on several kinds of meat but by far the best is chicken. Just grill the chicken as normal and when you’ve got about 5-10 minutes left before the chicken is completely done, brush on the sauce then close the lid to allow it to caramelize a bit. It’s incredibly tasty. I will also use it as a dipping sauce, usually when I make hamburger patties.
Last week I posted the Keto Friendly Lemon Fat Bombs and was really surprised about the reaction I’ve gotten! It has been by far my highest trafficked post over the last week or so and my Facebook page has been blowing up with people talking about how much hey loved them. In fact, the people in my 28 Day Weight Loss Challenge have been making them and losing weight because of it!
So as promised, here is the recipe for the Chocolate version of the fat bombs. Essentially the same recipe as the lemon version but with cocoa powder instead of lemon. Don’t forget to taste them before you put the mix in the cupcakes and adjust the cocoa and sugar substitute to serve your tastes. We discovered that Dian likes them sweeter and I like them with a stronger chocolate taste.
Since we cut the sugar out of our lives a few years ago, desserts have become fairly unimportant. Which if you knew me back when I could inhale a pint of Ben & Jerry’s a night, you would know what an incredible statement that is. Not only to my resolve to lose this weight but also to the power of the Low Carb, High Fat lifestyle. But every once in a while, you like to have a little something sweet to finish off a meal and if I can make that sweet also be full of fat, so much the better.
So last night I started messing around and made some incredible tasty lemon and chocolate fat bombs that turned out to be very rich and just sweet enough to satisfy a craving.
As promised last week, I’m sharing my Stuffed Jalapeno Poppers recipe with you all this week. I wasn’t happy with the pictures I took last week so I decided to remake a batch and of course, I burnt the tops a bit. Oh well, they still tasted good. I got distracted because I was cooking these at the same time I cooked dinner, I really need to remember that I’m not the best multi-tasker in the world.
The first step is the most important because it will determine how hot the final product will be. Cut the tops off the peppers and cut in half lengthwise to make boats. Then remove seeds and de-vein the peppers. All the heat for the peppers is in those seeds so be sure to remove them if you don’t want them to be spicy. Of course if you DO want them spicy, just put a few seeds into the cream cheese mixture in the next step. The capsaicin in the seeds is supposed to have benefits for joint health and weight loss but I am in no way an expert. All I know is more seeds equals more heat. Now preheat your oven to 350°.
Next fry up 3 pieces of bacon to extra crispy and chop into small pieces. Then mix up an 8oz box of cream cheese with the bacon and a tsp of garlic salt until uniform. Then take a butter knife of spoon and spread the mix into the pepper boats. I sprinkle a little almond meal on top to give it something a little crunchy but my son said it made it taste like I mixed peanut butter into the cream cheese so your mileage may vary.
Put those tasty peppers in the oven on 350° for 20 minutes then turn the broiler on for about 3 minutes to brown the top a bit. DO NOT turn the broiler on and get distracted by playing with the most beautiful grand-daughter in the entire world or you will end up burning the tops. They still taste great but not the most aesthetically pleasing look in the world.
I hope you enjoy this recipe. If you decide to make it, take @MySugarFreeJrny on Instagram so I can see!
Yield: 16-24 Servings
Low Carb Stuffed Jalapenos
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Enjoy tasty cream cheese stuffed jalapenos without frying them and with no grains or sugars for a tasty vegetarian and low carb treat.
1 8oz box of cream cheese
3 slices of bacon
1 tsp garlic salt
1 Tbsp of Almond Meal for garnish (optional)
Preheat oven to 350°
Cut tops off peppers and slice in half lengthwise to make boats
Remove seeds and veins from peppers
Fry bacon to extra crispy and chop into bits
Mix cream cheese, bacon pieces and garlic salt to uniform mixture
Sprinkle tops with Almond Meal
Spoon mix into pepper boats and bake at 350° for 20 minutes
I hope everyone had a wonderful Mother’s Day! We had all the kids and grandkids over yesterday for a little cookout and I made 2 delicious recipe that I want to share with you. The Stuffed Jalapenos I made will go up next week but you can see a picture of them here. For now, I want to show you my favorite way to make fresh green beans. Keep in mind that if you don’t have a grill or a vegetable wok, that you can do this in a skillet just as well. However, if you have a grill, you should absolutely buy a vegetable wok. They are usually less than $20 and make it easy to grill up veggies while you are cooking your meat.
First, get your beans and cut off the tips, then put them in a Ziploc bag or the equivalent. I divided my beans among 2 bags only because I didn’t have anything bigger than a quart size but you don’t have to do this if they will fit. Then add enough Olive Oil to coat the beans, in my case it was about a quarter cup per bag. Then season with Garlic Salt (make sure it contains no added sugar, spice blends are sneaky) or garlic powder and salt. Then shake the bags to evenly coat all the beans and throw throw them in the fridge for a couple hours to marinate.
Then throw the beans into your vegetable wok over an open flame and stir occasionally to cook evenly. Again, you can cook them in a skillet but everything tastes better on the grill.
The beans are done when they darken and soften. They also shrink a bit when you cook them so always make more than you think you need. Serve them warm and enjoy!
Yield: 4 Servings
Grilled Garlic Green Beans
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours20 minutes
A Paleo, Vegan, and Vegetarian grilled green beans recipe.
1 Lb Green Beans
2 Tbsp Garlic Salt
1/4 cup Olive Oil
Cut tips off green beans and place in ziploc bags
pour in olive oil and garlic salt. Seal bag and shake vigorously to coat beans evenly
Let marinate in refrigerator for at least 2 hours
Cook in vegetable wok on grill or on skillet until darker green with brown spots and soft
Tater tots are awesome. Something about that little cylinder of chopped potatoes, deep fried to a golden brown has always made me happy. Whether they were on that grade school lunch tray or in my Sonic order, they were always my go to side dish for my hamburger. Sure, every once in a while I had an onion ring or two but those delicious tots were always my first love.
Now that I’m getting rid of the carbs and sugar from my life, I had pretty much resigned myself to never having tots again. I was sad but with how quickly the weight is coming off I figured I could deal with it. But then I started experimenting with cauliflower and figured out there is a way to get that tasty tot flavor without any of the carbs! It took a few batches to get the recipe down but now I have an awesome alternative that has none of those pesky carbs that have filled my life with fat and pain. This recipe is also good for Paleo, vegan, vegetarian and whole food diets so dig in!
I make my tots a half a head of cauliflower at a time and it makes more than enough for 3 people. You can use a full head if you have more to feed but I am always surprised at how far the cauliflower goes.
Throw the shredded cauliflower in a steamer pot and steam it for about 5 minutes. You don’t want it real soft but definitely cooked. If you steam it a little longer, you’ve got a great cauliflower rice dish you can use as a side.
In a bowl, add an egg, 1/2 a finely diced onion, 1/2 cup of almond meal and about 1/2 tsp each of salt and pepper. If you like your tots spicy, you can throw in a little finely diced jalapenos if you want. Mix it all up until uniform. No need to throw it in a mixer, a few stirs with a wooden spoon will be plenty.
To make the tots a uniform size, I used a teaspoon to scoop out the mixture, then scoop the mix out of the spoon with your fingers and shape it into the shape of a tater tot as best you can.
Put them in a greased pan and cook on 350° for about 30 minutes until firm. Use a spatula to scoop them off and serve with some sugar free ketchup. It’s so good!
Yield: 4 Servings
Low Carb Cauliflower Tots
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Now you can enjoy tater tots without all those carbs!
1/2 head Cauliflower
1/2 cup Almond Meal
1/2 Onion, finely diced
1/2 tsp salt
1/2 tsp pepper
Shred 1/2 a head of Cauliflower and steam for 5 minutes
Combine all ingredients in bowl and mix thoroughly until uniform
Scoop out 1 Tbsp sized bits of cauliflower mix and shape to look like tots
Living in the South, there are some meals that are so culturally ingrained in your life that the idea of removing them from your diet is a bit painful, like you are losing a bit of your history. For me, that meal is Chicken Fried Steak. (Or Chicken Fried Chicken, but that’s a recipe for another day I think.)
As much as I love that meal and it is 100% my go-to whenever we go to a “Southern Home-Cooking” restaurant like Black-Eyed Pea or Cracker Barrel, I just couldn’t do it anymore. Every part of it was determined to make me fatter. From the flour in the batter and the gravy, to the heaping scoop of mashed potatoes I always had on the side, to the vegetable oil it was cooked in. So, the hunt was on. I needed to come up with a way to cook this meal and have it taste awesome but get rid of all those carbs.
Step one was the batter and that turned out to be the easiest to deal with. Sub in Almond Meal for flour and it makes for an awesome coating for the steaks. It gets crunchy when you fry it and tastes amazing.
The next part was the oil. I haven’t really talked too much about the different oils on this site but ever since I read David Gillespie’s book Seed Oil many years ago, I only use saturated fats in my cooking so that means butter, coconut oil, or olive oil. There are a few others but those are the big 3. Sometimes I cook my steaks in coconut oil, sometimes olive oil. There’s no difference in the taste but sometimes I think the gravy tastes a little better with a coconut oil base but that varies on the quality of the olive oil I use. For some reason, the cheaper the olive oil, the better the gravy tastes. I have no idea why that is.
Finally, I needed to tackle the gravy and I have to say, this was tough. To the point that I thought it was going to be impossible. I tried every single low carb or gluten free flour you could possibly think and nothing would make the dang gravy thicken. That is until my Walmart started carrying Arrowroot and out of desperation, I picked it up. I’m happy to say that it actually works! It doesn’t work very fast and you have to whisk the gravy constantly but if you will stick with it, it comes together pretty nicely. Don’t use too much though, you will have a gummy mess on your hands.
Also, just as an aside, I also bought a plastic whisk so I could whisk to my heart’s content and not worry about scratching my pan with a metal one. Also, if you want a low carb mashed potato substitute, check out my recipe for mashed cauliflower.
I am always on the lookout for new ways to eat veggies. Sometimes the selection at my local farmer’s market or Walmart produce aisle can get a bit narrow and I want to do something different with what’s available. I remembered in the back of my mind that a couple years ago I saw someone somewhere making chips with beets and thought that sounded a bit interesting so I wanted to give it a try. (Upon further research, I’m pretty sure it was The Minimalist Baker’s post I saw but I can’t be sure.)
It took me a few tries to figure out exactly how to do it. I found the key is to cut the beet just absolutely paper thin. In fact, I had to order a Mandoline Slicer from Amazon because my knife skills weren’t up to the task. Once I got that, it all came together pretty quickly, although occasionally I had to turn the broiler on the last few minutes of the cook time to get the edges crispy like I like.
I was happy to find out that beets are high in Vitamin C, Potassium, Manganese and the B vitamin folate. They also turn your urine pink which is no big deal if you are expecting it but it can come as a bit of a shock if you are still wiping the sleep out of your eyes and when you look down, it looks like your toilet bowl is fighting breast cancer.
We have a weird history with Brussels Sprouts in my home, Every adult and child in my home absolutely hated Brussels except one, the only one that counted, my wife Dian. And it wasn’t like green beans or carrots or all the other veggies we cycled through as side dishes, she wanted these things every dang night. She was convinced they kept her healthy and who knows, maybe they did. All the rest of us knew was that we wanted no part of it.
While the kids were growing up, all I did was buy these $.99 boxes of PictSweet frozen Brussels covered in what was supposed to be butter but really, who knows what it was. We microwaved those for Dian and I made something else for the rest of us. The best part was that one tiny box would last a few days because no one else was touching them.
After the kids moved out I decided that since Dian loved them so much, I really needed to find something that worked. Imagine my surprise when I found out that fresh Brussels taste a million times better than soggy frozen ones. (Duh!) So tried cooking them different ways and we finally settled on frying them in olive oil as our “go-to” method. And although the recipe below calls for bacon, onion and Tajin, cooking them with just the oil and salt works just as well.
Also a word about Tajin, the most amazing spice in my spice cabinet. (You can read my love letter to Tajin here) It’s not a spice that everyone has unless you live here in the SouthWest and are Hispanic but I can’t tell you how amazing it is with the written word. We put that stuff on everything and there are very few veggies it doesn’t taste awesome on but if you don’t have it, there is an easy substitute. Just squeeze half a lime over your Brussels and season with salt and Chili powder, it willl still taste great.
If you decide to make it for your family, send me a pic or tag it #MSFJ on Instagram, I would love to see it and don’t forget to subscribe to my daily email to never miss a post and our YouTube channel to never miss a recipe. So without further ado, here is my Chili Lime Brussels Sprouts Recipe.
Recipe Type: Side Dish
Author: My Sugar Free Journey
Serves: 2-4 servings
A simple Brussels Sprouts recipe
12 Brussels Sprouts
2 slices of sugar free bacon, chopped into 1″ squares (Usually low sodium bacon or [url href=”https://mysugarfreejourney.com/sugar-free-product-spotlight-pedersons-bacon/” target=”_blank”]Pederson’s[/url])
1/2 Onion, diced
2 Tbsp Olive Oil
[url href=”https://mysugarfreejourney.com/3-must-have-spices-for-sugar-free-cooking/” target=”_blank”]Tajin seasoning[/url] to taste (or sub 1/2 Lime, 2 Tbsp Chili Powder and salt to taste)
Turn skillet to medium-high heat and put olive oil in pan
Cut Sprouts in Half length-wise and place cut side down in oil
cover with onions and bacon, season with Tajin and cover skillet
Cook until dark brown on bottom, about 7-9 minutes, then flip.
After the flip, ensure the bacon and onions are on the bottom of the skillet to cook
Cook another 5 minutes until sprouts are fork soft
Man oh man, do I love pizza. Back in the days when I was 400+ pounds, pizza night was a staple of our weekly meals. In fact I had the numbers for the local pizza places programmed into my phone and knew the names of most of the delivery people. Good times.
Once I kicked the sugar and grains out of my diet, pizza obviously went out the door with them and for the longest time, I really didn’t miss it. When you are on a diet that let’s you eat all the steak, bacon and veggies you want, a giant wheel of carbs loses its appeal. However, I figured it was time to, at the very least, put pizza back into my repertoire of meals I can cook so I started looking at ways to make it happen. I knew whatever I was going to end up with was probably going to start with cauliflower as my base so I went to work figuring out how to make it taste great. After a bit of trial and error, I finally got something I’m happy with.
The recipe below is topped with my Sugar Free Pasta Sauce Recipe and hamburger meat but honestly, once you make the crust, you can put almost anything on it. Chicken, spinach and alfredo sauce is a pretty good combo as is butter and bacon. I know that last one is a little weird but it works pretty well.