Roasted Broccoli

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This is a simple recipe for a veggie side to all the meat we eat as low-carb people.  I tend to shy away from broccoli as I don’t like it all that much, but this recipe actually made me go for seconds.  If you’ve got a picky eater (kid or husband!) maybe this recipe will help 🙂

Roasted Broccoli

2-3 broccoli crowns, chopped into small florets

Olive Oil

Salt

Pepper

4-5 Garlic Cloves, minced

Preheat your oven to 425 degrees.  Line your baking pan with tin foil and grease it.  Put your broccoli on your baking sheet and toss with olive oil, salt, pepper, & garlic.  Bake for 20 – 25 minutes until the broccoli is a crispy-tender and the tops of the broccoli florets are starting to brown a bit.

After you take out of the oven, place broccoli on paper towel and drain the excess oil off.  Put in a serving dish and enjoy!

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Tomato, Basil, & Cheddar Soup

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On a cold spring day, there’s nothing better than a bowl of homemade tomato soup with a grilled cheese sandwich to dip into it.  Seriously – it’s great comfort food!  I’ll post the recipe for my primal bread later, but for now, trust me, this bread makes one heck of a grilled cheese to this tomato soup recipe.

Tomato, Basil, & Cheddar Soup

2 14.5 oz cans of diced tomatoes

1 small yellow onion, finely chopped

2 garlic cloves, finely chopped

1 tsp of olive oil

1 cup of vegetable (or chicken) broth

1/2 cup of full fat plain Greek yogurt

1 cup of cheddar cheese, shredded

1 tsp of dried basil (or 1/4 cup of finely chopped fresh basil)

1 tsp of dried oregano

1/2 tsp of salt

1/4 tsp of black pepper

Over medium heat in a medium saucepan, add olive oil and chopped onion.  Sauté onion until tender; add in garlic and cook another minute.  Pour in 2 cans of tomatoes, juice and all, into pan, along with the broth.  Stir in seasonings.  Simmer, covered, about 30 minutes.

Right before you are ready to serve the soup, mix in by hand your yogurt and cheese, until well blended.  Then use this handy dandy immersion blender and blend until smooth:

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Serve this soup by itself or with grilled cheese (yum).

Enjoy!

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Stuffed Mushrooms

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I first had these amazing stuffed mushrooms last month and was fortunate enough to get the recipe.  They are so very good!  You’ve gotta love cheese to like these, and a glass of wine pairs perfectly with them.

Stuffed Mushrooms

1 package of garden salad mushrooms (I bought the bigger ones for stuffing)

1/4 stick of butter

garlic salt

Pop the stems out of the mushrooms.  Then peel the outside layer of the mushroom off (this is a very important step!  It makes the mushroom much more tender).  Melt the butter, and mix in a healthy dash of garlic salt.  Dip the mushroom caps into the butter, place on a tray, and bake in the oven for 10 minutes at 350 degrees.  After you take the mushroom caps out of the oven, pat the excess butter off the caps, and place back onto the tray.

1/2 package of Boursin Cheese (I bought the garlic & herb variety)

3 – 4 oz of cream cheese

Cream the cheeses together using a hand mixer.  Spoon into the mushroom caps and bake at 350 degrees for 20 minutes.

Enjoy!

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Mexican Pork Carnitas (little meats)

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This pork meat recipe is simple and flavorful.  Easy to make and you can serve it lots of different ways – on a grain-free tortilla, on a salad, with sides of sour cream, salsa, and avocado.

Pork Carnitas

6-7 bone in Pork chops

4 medium limes, halved

Sea salt

5 garlic cloves

1/2 teaspoon of cumin

1 teaspoon of chili powder

5-7 T of leftover bacon grease

Put pork chops in a large glass dish, seasoning each side generously with salt.  Squeeze the lime juice over the top and put them in the fridge, covered, overnight.

In the morning dump the pork chops and all the juices in a crock pot.  Sprinkle the pork with cumin and chili powder and garlic.  Add your bacon grease on top – plops at a time.  Don’t be shy on the grease – carnitas are typically cooked in lard.

Cook on low for 8-10 hours.

30-ish minutes before dinner, take the chops out of the crock pot and place on a cutting board.  Shred the meat with a fork and discard the bones.  Place the shredded meat back in the crock pot for 30 minutes on warm.

Enjoy!