Bratwurst and Red Cabbage, Apples, and Onions

 

Bratwurst and Red Cabbage
Serves 2 // 769.4 calories, 40.1g protein, 59.1g fats, 18.46g net carbs

2 teaspoons extra virgin olive oil
1 small red onion, thinly sliced (70g)
Kosher salt
2 cups thinly sliced red cabbage
1/2 small Granny smith apple, peeled and chopped (180g)
2 teaspoons unsalted butter, cut into pieces
1/8 cup low carb beer
1/8 Read more

Roasted Curried Cauliflower

This makes a fantastic side dish, or if one is vegan or vegetarian, one could it a larger serving as a main dish.


ROASTED CURRIED CAULIFLOWER
Serves 2 // 199.7 calories, 17.5g fat, 2.9g protein, 7g net carbs

1/2 large cauliflower (113.4g), cored, broken into florets and sliced into 1/2-inch slices
1/2 onion (27.5g), peeled, thickly sliced, root to tipRead more

Lamb Keftas, or spiced lamb patties (low carb)

Lamb Keftas
Serves 2 // 686.2 calories, 53.8g fat, 7.42g net carbs, 39.5g protein

1 pound / 500g ground lamb
2 tablespoons minced red onion
3 cloves garlic, minced
1 tablespoon minced cilantro
1 tablespoon minced parsley
1 tablespoon minced mint
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper

Add all ingredients together in … Read more

Grilled Lamb Chops with Garlic and Rosemary

Grilled Lamb Chops with Garlic and Rosemary
Serves 2

1 pound lamb loin or rib chops thick cut
4 cloves garlic minced
1 tablespoon fresh rosemary chopped
1-1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
Zest of 1 lemon
1/4 cup olive oil

Combine the garlic, rosemary, salt, pepper, lemon zest, and olive oil in a ziplock bag.
Add
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Pollo Arrosto Al Balsamico

Pollo Arrosto Al Balsamico

All this recipe takes is four ingredients and a hot oven. One hour later you’ll have a nicely tanned and tasty chicken that is crispy on the outside and juicy within. A great accompaniment to deep talk and thinly-cut pepper and zucchini strips that have been roasted on a hot frying pan for two minutes.

1 Read more

Italian Stuffed Chicken Breasts

Once upon a time, I worked in a beautiful Napa Valley restaurant that served a dish like this. Every morning, a neighbor of mine—an outstanding Italian cook—came in, made the stuffing, stuffed the chicken breasts, and left. I could never get her to tell me how she made the stuffing, and have never stopped trying to make my own version, … Read more