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Flax Oil Dressing
4 Tbsp Flax Oil
1 1/2 Tbsp lemon juice
1 Medium clove garlic
A pinch of natural salt to taste
Creamy Flax Oil Dressing
1/2 Cup homemade yogurt (recipe in separate page)
2 Tbsp Flax oil
Juice from 1/2 lemon
1 medium clove garlic
1/4 tsp natural sea salt (to taste)
Optional: turmeric to taste
Tangy Tomato Olive Oil Dressing
1/2 cup organic tomato juice
2 Tbsp Olive Oil
2 Tbsp grated organic cheese
2 tsp fresh-squeezed lemon juice
1/4 tsp sea salt to taste
Optional: turmeric to taste
Almond or Walnut Soy Dressing
Add enough water to make a paste
Season with soy sauce to taste
Toss over blanched or raw vegetables
Artichoke Dip
1 (16 oz.) can artichoke hearts, packed in water
1 c. grated Parmesan cheese
1 c. mayonnaise
1 can olives, sliced
1 can green chilies, chopped
Drain and chop artichoke hearts. Mix with ½ cup Parmesan
cheese, mayonnaise, olives, and green chilies. Spoon
mixture into a 1½ quart baking dish. Sprinkle the remaining
½ cup of Parmesan cheese on top. Bake at 350° for 40 to 50
minutes or until bubbly and browned. Serve with celery
sticks, zucchini rounds, cucumber rounds, and pepper
slices. Makes 8 to 10 servings.
Crustless Quiche Lorraine
10 slices bacon, crisply cooked and crumbled
1½ c. shredded natural Swiss cheese
1/3 cup finely chopped onion
4 large eggs
1 pint heavy whipping cream
¼ teaspoon sea salt
¼ teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
Heat oven to 425°. Line pie plate with butter. Sprinkle
bacon, cheese, and onion in quiche dish. Beat eggs
slightly; beat in remaining ingredients. Pour into quiche
dish. Bake 15 minutes. Reduce oven temperature to 300°.
Bake about 20 to 30 minutes longer or until knife comes out
clean. Let stand 10 minutes before cutting.
Cinnamon and Sugar Substitute Nuts
Melt ½ stick butter in a frying pan. Place any kind of raw
nuts approximately 2 cups into pan and coat thoroughly
with butter. Pour cinnamon and Sugar substitute over the
nuts until well coated, then stir. Continue adding cinnamon
and Sugar substitute to taste.
Ranch Mix
2 c. raw, shelled pumpkin seeds
2 c. raw, shelled sunflower seeds
2 c. raw, peanuts
1 c. raw almonds
1 c. raw cashews
2 tablespoons safflower or extra virgin cold pressed olive
oil
1 packet dry ranch salad dressing mix
1 teaspoon lemon pepper
½ teaspoon garlic powder
Preheat oven to 350º. In large mixing bowl, combine all the
nuts and seeds. Add the oil, and stir to coat. Add the
dressing mix, lemon pepper, and garlic powder, and stir
until well distributed. Put the seasoned nuts in shallow
roasting pan, and roast for 45 minutes stirring occasionally,
until almonds are crisp through.
Low Carb Cheesecake
3/4 cup softened butter
1/4 cup heavy or whipping cream
3 Tablespoons all-purpose flour
1 tablespoon grated orange peel
(for traditional crust;
as a replacement,
1/4 teaspoon salt
use crushed nuts or almond flour)
1 cup sour cream for garnish
1/4 cup Sugar substitute
3 eggs yolks
grated peel of 2 lemons
5 8-ounce packages of cream cheese
5 eggs
In a small bowl with mixer at low speed, beat butter, 1 1/4
cups flour, or flour replacement, 1/4 cup of Sugar
substitute, 1 egg yolk and half of lemon peel until dough is
well mixed.
Refrigerate, covered, for 1 hour. Preheat oven to 400 F.
Press 1/3 of dough into bottom of 10-inch “Springform” pan.
Bake 8 minutes; allow to cool.
Turn oven to 475 F. In large bowl with mixer at medium
speed, beat cream cheese until smooth; slowly beat in 1 3/4
cups Sugar substitute until smooth.
With mixer at low speed, beat in 3 tablespoons flour, or
flour replacement, and remaining ingredients except sour
cream. At high speed, beat 5 minutes.
Press rest of dough around side of “Springform” pan to
within 1 inch of top; do not bake dough.
Pour cheese mixture into pan; bake 12 minutes. Turn oven
to 300 F ; bake 35 minutes. Turn off oven; leave in oven 30
minutes. Remove; cool in pan on rack. Chill
To serve: Remove side of pan. With large spatula, loosen
cake from pan; slide onto serving plate. Spread top of
cheesecake with sour cream to garnish
Low Carb Cookies
1 Stick of Butter
1/4 Cup Baking Cocoa
1/2 cup Half-n-Half
2 Cups Sugar substitute
1 TBS. Vanilla
1/2 cup Peanut Butter
3 cups of Oats
Boil butter, cocoa, half-n-half, Sugar substitute, vanilla and
peanut butter for one minute. Add oats and mix well.
Spoon out onto wax paper.
Low Carb Peanut Butter Cookies
1 Cup Peanut Butter
1 Cup Sugar substitute
1 Egg
Mix and form into 1-inch balls. Cross over twice with a fork
to push down. Bake at 375° for 8-11 minutes. Let cool for 5-
7 minutes before removing from pan.
For more recipes such as these, please refer to the book
entitled:
“500 Low Carb Recipes” by Dana Carpender
Paleolithic diet: www.paleodiet.com
(what the hunters and gatherers ate)
www.Celticseasalt.com
(Pure, moist, biologically active, and free from any
chemicals or additives, Celtic Sea Salt® is salt the way it is
meant to be.)
www.eatwild.com
Your source for safe, healthy, natural and nutritious grass-
fed beef, lamb, goats, bison, poultry and dairy products.
Low Carb Recipes
Safe sugar substitute
honey
xylitol www.xlear.com
Stevia
4 Tbsp Flax Oil
1 1/2 Tbsp lemon juice
1 Medium clove garlic
A pinch of natural salt to taste
Creamy Flax Oil Dressing
1/2 Cup homemade yogurt (recipe in separate page)
2 Tbsp Flax oil
Juice from 1/2 lemon
1 medium clove garlic
1/4 tsp natural sea salt (to taste)
Optional: turmeric to taste
Tangy Tomato Olive Oil Dressing
1/2 cup organic tomato juice
2 Tbsp Olive Oil
2 Tbsp grated organic cheese
2 tsp fresh-squeezed lemon juice
1/4 tsp sea salt to taste
Optional: turmeric to taste
Almond or Walnut Soy Dressing
Add enough water to make a paste
Season with soy sauce to taste
Toss over blanched or raw vegetables
Artichoke Dip
1 (16 oz.) can artichoke hearts, packed in water
1 c. grated Parmesan cheese
1 c. mayonnaise
1 can olives, sliced
1 can green chilies, chopped
Drain and chop artichoke hearts. Mix with ½ cup Parmesan
cheese, mayonnaise, olives, and green chilies. Spoon
mixture into a 1½ quart baking dish. Sprinkle the remaining
½ cup of Parmesan cheese on top. Bake at 350° for 40 to 50
minutes or until bubbly and browned. Serve with celery
sticks, zucchini rounds, cucumber rounds, and pepper
slices. Makes 8 to 10 servings.
Crustless Quiche Lorraine
10 slices bacon, crisply cooked and crumbled
1½ c. shredded natural Swiss cheese
1/3 cup finely chopped onion
4 large eggs
1 pint heavy whipping cream
¼ teaspoon sea salt
¼ teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
Heat oven to 425°. Line pie plate with butter. Sprinkle
bacon, cheese, and onion in quiche dish. Beat eggs
slightly; beat in remaining ingredients. Pour into quiche
dish. Bake 15 minutes. Reduce oven temperature to 300°.
Bake about 20 to 30 minutes longer or until knife comes out
clean. Let stand 10 minutes before cutting.
Cinnamon and Sugar Substitute Nuts
Melt ½ stick butter in a frying pan. Place any kind of raw
nuts approximately 2 cups into pan and coat thoroughly
with butter. Pour cinnamon and Sugar substitute over the
nuts until well coated, then stir. Continue adding cinnamon
and Sugar substitute to taste.
Ranch Mix
2 c. raw, shelled pumpkin seeds
2 c. raw, shelled sunflower seeds
2 c. raw, peanuts
1 c. raw almonds
1 c. raw cashews
2 tablespoons safflower or extra virgin cold pressed olive
oil
1 packet dry ranch salad dressing mix
1 teaspoon lemon pepper
½ teaspoon garlic powder
Preheat oven to 350º. In large mixing bowl, combine all the
nuts and seeds. Add the oil, and stir to coat. Add the
dressing mix, lemon pepper, and garlic powder, and stir
until well distributed. Put the seasoned nuts in shallow
roasting pan, and roast for 45 minutes stirring occasionally,
until almonds are crisp through.
Low Carb Cheesecake
3/4 cup softened butter
1/4 cup heavy or whipping cream
3 Tablespoons all-purpose flour
1 tablespoon grated orange peel
(for traditional crust;
as a replacement,
1/4 teaspoon salt
use crushed nuts or almond flour)
1 cup sour cream for garnish
1/4 cup Sugar substitute
3 eggs yolks
grated peel of 2 lemons
5 8-ounce packages of cream cheese
5 eggs
In a small bowl with mixer at low speed, beat butter, 1 1/4
cups flour, or flour replacement, 1/4 cup of Sugar
substitute, 1 egg yolk and half of lemon peel until dough is
well mixed.
Refrigerate, covered, for 1 hour. Preheat oven to 400 F.
Press 1/3 of dough into bottom of 10-inch “Springform” pan.
Bake 8 minutes; allow to cool.
Turn oven to 475 F. In large bowl with mixer at medium
speed, beat cream cheese until smooth; slowly beat in 1 3/4
cups Sugar substitute until smooth.
With mixer at low speed, beat in 3 tablespoons flour, or
flour replacement, and remaining ingredients except sour
cream. At high speed, beat 5 minutes.
Press rest of dough around side of “Springform” pan to
within 1 inch of top; do not bake dough.
Pour cheese mixture into pan; bake 12 minutes. Turn oven
to 300 F ; bake 35 minutes. Turn off oven; leave in oven 30
minutes. Remove; cool in pan on rack. Chill
To serve: Remove side of pan. With large spatula, loosen
cake from pan; slide onto serving plate. Spread top of
cheesecake with sour cream to garnish
Low Carb Cookies
1 Stick of Butter
1/4 Cup Baking Cocoa
1/2 cup Half-n-Half
2 Cups Sugar substitute
1 TBS. Vanilla
1/2 cup Peanut Butter
3 cups of Oats
Boil butter, cocoa, half-n-half, Sugar substitute, vanilla and
peanut butter for one minute. Add oats and mix well.
Spoon out onto wax paper.
Low Carb Peanut Butter Cookies
1 Cup Peanut Butter
1 Cup Sugar substitute
1 Egg
Mix and form into 1-inch balls. Cross over twice with a fork
to push down. Bake at 375° for 8-11 minutes. Let cool for 5-
7 minutes before removing from pan.
For more recipes such as these, please refer to the book
entitled:
“500 Low Carb Recipes” by Dana Carpender
Paleolithic diet: www.paleodiet.com
(what the hunters and gatherers ate)
www.Celticseasalt.com
(Pure, moist, biologically active, and free from any
chemicals or additives, Celtic Sea Salt® is salt the way it is
meant to be.)
www.eatwild.com
Your source for safe, healthy, natural and nutritious grass-
fed beef, lamb, goats, bison, poultry and dairy products.
Low Carb Recipes
Safe sugar substitute
honey
xylitol www.xlear.com
Stevia
Recipes