Grinding pork rinds: To make these I place an an ounce or two of pork rinds into the food processor and pulse until they’re fine crumb like and then measure.
I’ve noticed some brands are more dense than others so the measurements by weight may vary a little.
Just be sure to have 1/2 cup measured after pulsing them.
Sub pork rinds with 1/2 cup almond flour, if desired. I prefer pork rinds because they just add a little salt, no other flavors. Subbing with almond flour will change taste and increase carbs.
You can freeze the meatballs after cooking them.
Simply toss in your favorite sauce in a skillet, oven, or microwave to reheat for a quick meal.
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs.
If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
2 tablespoons coconut oil (for searing chicken)
1 pound of boneless, skinless chicken thighs
3/4 cup red enchilada sauce
1/4 cup water
1/4 cup chopped onion
1- 4 oz can diced green chiles
In a pot or dutch oven over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.
Pour in enchilada sauce and water then add onion and green chiles. Reduce heat to a simmer and cover. Cook chicken for 17-25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature.
Carefully remove the chicken and place onto a work surface. Chop or shred chicken (your preference) then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow the sauce to reduce a little.
To Serve, top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings. Feel free to customize these to your preference. Serve alone or over cauliflower rice if desired just be sure to update your personal nutrition info as needed.
1 whole avocado, diced
1 cup shredded cheese (I used mild cheddar)
1/4 cup chopped pickled jalapenos
1/2 cup sour cream
1 roma tomato, chopped
Here’s a breakdown on the nutrition.
The recipe has been updated, to make the complete recipe more clear.
For 1/4 of this recipe we’re looking at:
Calories: 568 Calories
Total Carbs: 10.41g
Fiber: 4.27g
Net Carbs: 6.14g
Protein: 38.38g
Fat: 40.21g
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
I found these stored better in the fridge after they initially set
If you store in freezer allow 10-15 minutes to thaw before eating
Be sure to use a natural peanut butter with no added sugar
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs.
If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
Calories: 145 Calories
Total Carbs: 7.75g
Fiber: 2.75
Net Carbs: 5.00g
Protein: 5.62g
Fat: 11.47g
The Nutrition Info below is JUST for the Pork Rind Tortilla. There are a million different ways to customize your tacos, so please calculate your own nutrition based on what you decide to put in them.
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs.
If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
flatbread
You may want to bake flatbread first so it has time to bake and cool while you prepare the ground beef and sauce.
Flatbread
Spiced Beef
Tzatziki Sauce
Place 1/4 of beef mixture on flatbread and top with 1/4 of sauce mixture. Fold and garnish with additional jalapeno and cilantro,if desired.
I didn’t weigh this recipe for nutritional purposes. If you need more accurate serving information, place beef and sauce separately on food scale to get weight in grams. Divide weight by 4 and that will give you the grams per serving.
Preheat slow cooker on the low setting. Season the stew beef generously with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the beef and sear until browned on the outside, then transfer it, with juices, to the slow cooker.
To the slow cooker, add the stock, sherry, coconut aminos, vinegar, bell peppers, mushrooms, shallows, garlic, ginger, five spice powder, and red pepper flakes. Stir to combine, cover and cook for 6 hours.
Add the snow peas and cook for an additional hour.
Garnish the beef with green onions and sesame seeds.
Serve over cauliflower rice or zucchini noodles, if desired. These are not included in nutrition information.
*may be substituted with extra beef stock
To reduce the amount of carbs in this recipe, simply reduce the amount of snow peas and adjust your personal nutrition information accordingly.
The recipe states that it makes 8 servings, I do not have exact measurements.
If you need the exact amount, place an empty bowl on your food scale and zero it out. Then add the contents of your slow cooker to the bowl, weighing in grams.
Divide that number into 8 and it will give you the amount of grams for each serving.
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