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2. Add broth and swerve to a high heat sauce pan and combine until swerve is fully dissolved (erythritol may not full dissolve). 3. Add the lemon juice and xanthan gum and bring to a boil. 4. Reduce to a simmer and allow to reduce until desired thickness. 5. Once thickened to liking, add chicken into sauce and coat. 6. Serve warm with cauliflower rice and enjoy! Ham, Ricotta, and Spinach Casserole THE PREPARATION This makes a total of 15 servings of Ham, Ricotta and Spinach Breakfast Casserole. Each slice comes out to be 113.8 Calories, 8.26g Fats, 2.4 g Net Carbs, and 11.46g Protein. 12 large eggs ¼ cup heavy whipping cream 1 cup ricotta cheese ½ small yellow onion ¼ teaspoon salt ½ tablespoon Garlic and Herb seasoning 9 ounce box frozen spinach, water squeezed out 1 pound diced ham 1. Preheat oven to 350°F, and start by chopping half a yellow onion. 2. 2. Blend the four eggs, heavy whipping cream, ricotta cheese, and onion until smooth. Put to the side. 3. In another bowl, whisk together the rest of the eggs. 4. Add the blended mixture to the eggs and whisk together. The blended mixture will help keep the eggs together, almost like a crust. 5. Stir in the salt and garlic and herb seasoning until fully mixed in. 6. When done, fold in the spinach and diced ham. 7. Spray a 9×13 casserole dish with cooking spray and pour the batter into the dish. 8. Bake for 30-35 minutes at 350°F or until the top looks fully cooked. Herbed Roast Chicken with Brussels Sprouts This makes a total of 8 servings of Herbed Roast Chicken with Brussels Sprouts. Each serving comes out to be 429.88 Calories, 30.45g Fats, 5.1g Net Carbs, and 32.95g Protein.
The Preparation 5 pound whole roaster chicken Salt and pepper to taste 1 small bunch fresh oregano 1 small bunch fresh thyme 1 whole lemon 4 tablespoons butter, softened 1 tablespoon dried marjoram 1 tablespoon dried parsley 2 pounds frozen Brussels sprouts 1 tablespoon olive oil Supplies: kitchen twine. The Execution 1. Remove your roasting chicken from it's packaging, and then remove any giblets from inside the cavity of the bird. Pat dry if necessary. Preheat your oven to 450F. 2. Season the inside of the chicken with salt and pepper then stuff the bunches of oregano and thyme inside. Pierce the lemon with a knife several times and then also place it into the chicken. 3. To truss the chicken, you must first flip the bird onto it's back with the legs facing away from you. Tuck the wings over and behind themselves so that they are pinned in place. 4. Hold the center of the twine beneath the ends of the drumsticks, and any excess skin around the cavity hole if long enough. Cross the twine and pull taunt. If there is enough excess flesh around the hole then the cavity may shut. If not, don't worry about it too much. 5. Pull the ends of the twine under the drumsticks and thighs and up towards the arms. 6. Tie the twine shut around the hole for the neck. 7. Massage about half of the softened butter all over the skin.
Page 1 and 2: Low Carb Chili Servings Prep Time 4
Page 3: 20 minutes Servings Prep Time 2 Ser
Page 7 and 8: 1 large (50g) egg ½ teaspoon groun
Page 9 and 10: Bacon & Gruyere 1. If you're making
Page 11 and 12: The Execution 1. Slice the zucchini
Page 13 and 14: 1/2 tsp. Xanthan Gum 1/3 cup Erythr
Page 15 and 16: 1. Trim the chicken pieces of exces
Page 17 and 18: 1. Place the butter in a large mug
Page 19 and 20: It also helps if you have neat mold
Page 21 and 22: Strawberry Peep Fat Bombs Ingredien
Page 23 and 24: 6. 6 Tbsp icing sugar 7. 30 Tbsp (2
Page 25 and 26: BLUEBERRY FAT BOMBS INGREDIENTS: 1
Page 27: Servings 16 small squares Calories

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