Cabbage Rolls & Corned Beef
Ingredients
3.5 lbs. Corned Beef
1 Medium Onion
1 tsp. Whole Peppercorns
15 Savoy Cabbage Leaves
1 Fresh Lemon
1 tbsp. Brown Mustard
1/4 Cup White Wine
1/4 Cup Coffee
1 tsp. Mustard Seeds
1 tbsp. Bacon Fat
2 tsp. Kosher Salt
1 Crushed Bay Leaf
1 tbsp. Erythritol
2 tsp. Worcestershire
1/4 tsp. Cloves
1/2 tsp. Red Pepper Flakes
1/4 tsp. Allspice
Directions
1. Add your liquids, corned beef and spices to crockpot and let it cook on low for 6 hours.
2. Next, boil a pot of water. Add all the cabbage leaves and 1 Sliced Onion to the boiling water and leave for 2 to3 minutes.
3. Remove cabbage from water and blanch in ice water for 3 to 4 minutes. Keep boiling the onion in the water.
4. Dry off cabbage leaves, slice meat, add onions and then roll the fillings into the cabbage leaves.
Nutritional Information Per Serving
Calories 478, Fats25g, Net Carbs3.8g, Protein 34.2g
Szechuan Keto Chicken
1 1/2 lbs. Ground Chicken
1/2 Cup Chicken Stock
6 Cups Spinach
4 Tbsp. Organic Tomato Paste
2 Tbsp. Chili Garlic Paste
3 Tbsp. Coconut Oil
1/2 tsp. Minced Ginger
2 Tbsp. Soy Sauce
1 Tbsp. Red Wine Vinegar
1 tsp. Red Pepper Flakes
1 Tbsp. + 1 tsp. Erythritol
2 tsp. Spicy Brown Mustard
2 tsp. Salt
2 tsp. Pepper
1/2 tsp. Mrs. Dash Table Blend
Directions
1. In a ramekin, mix soy sauce, tomato paste, brown mustard, chili garlic paste and ginger together.
2. Bring coconut oil to medium-high heat. Season ground chicken with salt and pepper, cook in the oil until cooked through. Break into small pieces.
3. Add 2/3 of sauce to the mixture, mixing well. Add spinach to chicken and leave to wilt. Add red pepper flakes, Mrs. Dash seasoning, salt and pepper.
4. Add the last 1/3 sauce, red wine vinegar, chicken stock and erythritol. Stir the spices and spinach in well.
5. Reduce heat to low, cover pan and cook for 10-15 minutes.
Nutritional Information Per Serving
Calories 387, Fats28.8g, Net Carbs3.9g, Protein 47.3g
Chili Dinner Pot
Ingredients
2 Tbsp. Soy Sauce
2 lbs. Stew Meat
1/3 Cup Tomato Paste
1 Medium Onion
1 Cup Beef Broth
1 Medium Green Pepper
2 Tbsp. Olive Oil
1 1/2 tsp. Cumin
2 Tbsp. + 1 tsp. Chili Powder
2 tsp. Red Boat Fish Sauce
2 tsp. Paprika
2 tsp. Minced Garlic
1 tsp. Oregano
1 tsp. Worcestershire
1 tsp. Cayenne Pepper
1 tsp. Black Pepper
1 tsp. Salt
Optional: for a more watery chili, add 1 Cup Coffee.
Direction
1. Cube half of the stew meat into small cubes. In a food processor, process the other half into the ground beef.
2. Chop onion and pepper into small pieces. Mix together all spices to make sauce.
3. In a pan, sauté cubed beef until browned and transfer to a crockpot. Treat the ground beef the same way.
4. Sauté the veggies in the remaining fat that is in the pan until the onions are translucent.
5. Add them all to the crockpot and mix together.
6. Finally, simmer on high for 2 1/2 hours. Simmer again for 20 to 30 minutes uncovered.
Nutritional Information Per Serving
Calories 398, Fats 17.8g, Net Carbs5.3g, Protein 51.8g