ROASTED CAULIFLOWER WITH BACON, LEMON PEEL, CHILIES, AND OLIVES

Cauliflower is a staple in the low-carb/high-fat community, where it is used to fill the void where the potatoes, rice, or pasta used to be. Here’s proof that it can outshine its starchy counterparts. It doesn’t have to imitate anything and it certainly doesn’t need to be boring! ROASTED CAULIFLOWER WITH BACON, LEMON PEEL, CHILIES, AND OLIVES Move over, ho-hum sides. Meet my new love! Ingredients: 1 head cauliflower (about 2 pounds) cut into florets 5 tablespoons olive oil, divided Coarse salt (use sparingly as…

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NEW AND IMPROVED KALE CHIPS

My recipe for Kale Chips got mixed reviews. Even the ones I made myself varied from batch to batch; usually they were so good I couldn’t stop eating them, but sometimes they were bitter. This is a sweeter version and much quicker and easier to make. You can now buy baby kale leaves, which eliminates the need to strip out the tough veins and stems and chop the leaves into pieces. With baby kale, you just spread them out in a single layer and bake…

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SUGAR-FREE SOFT DRINKS

I have always used the plain water button that is on most soft drink dispensers, but I never noticed the one marked “soda” until Dr. Eades mentioned it on his blog (http://www.proteinpower.com) that he and his wife use it to get a sugar-free, carbonated beverage at restaurants. I took it a step further. Many restaurants provide lemon slices on the counter along with the straws and napkins, especially if tea is one of the choices, so now that I know the trick, I make my own “real”…

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BABY BACK RIBS WITH MUSTARD VINEGAR BARBECUE SAUCE

One of my local stores had a fantastic Fourth of July special on Niman Ranch premium, pastured, baby back ribs ($4.00 off per pound!). I am (temporarily, I hope) allergic to tomatoes and peppers and a lot of other foods, so I was seeking a way to make a good barbecue sauce with lots of flavor and kick when I came up with this one. My husband loves this even better than my old version. I may never go back, even if I can. BABY BACK RIBS…

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SPICED PORK BELLY

If you had to eat just one food every day for the rest of your life, what would it be? That’s not a hard choice for me. This is it.  Ingredients: 1 (1 and 1/2 pound) pork belly, about half lean, with a thick layer of fat on top Dry Rub: 1 tablespoon coarse salt 1 tablespoon ground fennel seed 1 tablespoon ground allspice 1 tablespoon ground black pepper Braising Liquid: 1 medium onion (7 oz), chopped 1 large carrot (3 ½ oz), chopped 3…

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LOW-CARB MILK

  I had a request from a reader for my low-carb milk recipe. It is featured in both Nourished and Carb Wars; Sugar is the New Fat. Milk Lactose, or milk sugar, tastes less sweet than other forms of sugar, but each 8-ounce serving of milk, including low-fat and non-fat milk, contains the equivalent of 3 teaspoonfuls of table sugar. By using the protein and cream components of real milk and replacing just the sugar, you can make your own delicious, low-carb milk. 2 tablespoons plain whey…

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