Juicy Crockpot Pork Carnitas



Crockpot Carnitas with Cilantro-Lime Red Cabbage and Fresh Avocado

Serves 4 to 6

These juicy tender carnitas are the perfect dinner to share with family and friends.  The crockpot does almost all of the work for you, so you aren’t tied to the kitchen.  The pureed chipotle in adobo gives the tender pork just a bit of heat and compliments the citrusy cabbage.  Serve with refried beans.

Ingredients for the carnitas:

1 1 ¼ pound pork tenderloin

1 small diced red onion

2 cloves minced garlic

¾ cup white wine

2 tablespoons white wine vinegar

1 tablespoon cumin

1 ½ teaspoons chili powder

1 teaspoon pureed canned chipotle in adobo

½ teaspoon sea salt

¼ teaspoon ground black pepper

Instructions for the carnitas:

About 6 ½ hours before you would like to serve dinner, put all of the ingredients in the crockpot on the low setting and stir together.

Ingredients for the cilantro-lime cream sauce:

1 cup sour cream

2 limes, zest, and juice

½ cup chopped cilantro

3 green onions, thinly sliced

½ teaspoon sea salt

½ teaspoon ground black pepper

Instructions for the cream sauce:

Reserve 2 tablespoons of the green onions for a garnish.  In a small bowl combine all the ingredients and mix well.  Refrigerate until ready to use.

Additional ingredients:

Avocadoes, ½ per person

Red cabbage, 4 to 6 cups shredded

Corn tortillas, 2 per person

Bringing it all together

About 30 minutes before you would like to serve, heat a large flat skillet over medium-high heat.  While the skillet heats, core and thinly slice ½ of the head of cabbage and toss with ½ of the cream sauce.  Use two forks to shred the pork tenderloin.  Turn off the crockpot and allow pork to stand for 10 to 15 minutes to absorb the juices.  While pork rests, begin to fry the tortillas for about a minute per side.  Cover the hot tortillas with a damp paper towel.

Just before serving, slice each avocado half into 4 slices.  Coarsely chop an additional ½ cup of cilantro.  Place about ¼ cup each of the pork and cabbage mixtures into each tortilla.  Garnish each taco with 2 slices of avocado and a sprinkling of cilantro.  Repeat until each guest has 2 tacos.  Divide remaining cream sauce among plates and garnish with reserved green onion.



Easy Tailgating or Watch Party Recipes



Black Bean Salsa



1 can black beans, drained and rinsed

1 can Mexicorn, drained

1 box grape tomatoes, cut into quarters

2 cloves minced garlic

¼ cup red onion

1 cup ranch dressing

2 tablespoons chopped cilantro



Mix all together and serve with tortilla chips.


chipped beef

Bread Bowl Chipped Beef Dip



1 8-ounce package cream cheese

1 8-ounce container of sour cream

1 2-ounce package shredded cheddar

1 bundle of green onions, chopped

¼ cup roasted red peppers, chopped

1 2-ounce package of dried beef

2 -3 splashes of Worcestershire sauce

1 bread bowl



Cut out inside of bread bowl.  Save the excess bread for dipping.  Mix all off the ingredients together and fill the bread bowl, cover with foil and place on a cookie sheet, bake at 350 for 60 minutes.  Serve with the excess bread, celery sticks, cucumbers and crackers of your choice.  Can be eaten cold as well.


brisket dip

Brisket Layered Dip



1 8-ounce package cream cheese

1 ½ cups leftover brisket, shredded

1 cup shredded sharp cheddar cheese

3 tablespoons dill relish



Preheat the oven to 350 degrees.  In and an 8×8 dish that has been sprayed with cooking spray, spread the cream cheese along the dish as the bottom layer.  Add shredded brisket on top of cream cheese.  Top with shredded cheddar and bake for 20 minutes or until cheese is melted and the dip is hot.  Spread dill relish over the top and the dip and serve warm with tortilla chips.


bbq meatballs

BBQ Meatballs


Ingredients for meatballs:

3 pounds ground beef

2 cups oatmeal

½ cup chopped onion

2 tablespoons chili powder

2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon ground black pepper

1 12-ounce can condensed milk



Mix all ingredients and shape into small balls and place in a Dutch oven.


Ingredients for the sauce:

2 cups ketchup

1 cup brown sugar

½ cup chopped onions

2 tablespoons liquid smoke

1 teaspoon garlic powder



Mix all ingredients and pour over meatballs and bake at 350 degrees for one hour.



30 Minute Shepherd’s Pie

sheps pie


I found this recipe from the Food Network from 2007 in my recipe file today, and it sounded like pure comfort food!  A lot is going on at once with this recipe, so you might want to wait to make it on the weekend when you can get some extra help in the kitchen.  I tweaked a few things in the recipe because I felt it needed a richer flavor in the ground beef portion of the pie.  The potatoes turned out amazing, and I will use this mashed potato recipe from now on.  They were creamy yet had some body to them and browned up nicely under the broiler.  The recipe filled a 9×9 square pan to the rim, but you could also portion out four portions in individual oven safe deep bowls to save on cleaning up the pan.

If you are having a larger family gathering, you could double the recipe and cook in a deep 13×9 pan.  I hope your family loves this recipe as much as mine!


30 Minute Shepherd’s Pie

4 large servings


Mashed potato portion of the pie ingredients:

2 pounds russet potatoes, peeled and cubed (the smaller the cube, the quicker they will cook)

2 tablespoon sour cream or softened cream cheese

1 large egg yolk

½ cup heavy cream, for a lighter version, use chicken broth

Salt and black pepper to taste

1 teaspoon paprika to garnish the mashed potatoes before putting under the broiler


Filling ingredients:

1 tablespoon avocado oil

1 ¾ pounds lean ground beef or ground lamb

1 carrot peeled and shredded

1 chopped onion

½ cup frozen peas, wait until the last minute to add

Salt, pepper and garlic powder sprinkled over all


Gravy ingredients:

2 tablespoons butter

2 tablespoons flour or rice flour for gluten free version

1 cup beef stock

1 tablespoon Worcestershire



Boil the potatoes in salted water until tender, about 12 minutes.  Drain the potatoes and mash.  In a small bowl combine, sour cream or cream cheese, egg yolk and heavy cream and mix well.  Add to the mashed potatoes and mix well.


While the potatoes are boiling, preheat a large skillet over medium-high heat.  Add oil to the pan then add the beef or lamb.  Season meat with salt, pepper and garlic powder.  Brown and crumble the meat for 3 to 4 minutes.  Add the carrot and onion and cover.  Cook about five minutes.


In a small saucepan over medium heat, melt the butter.  Add flour and cook for 2 minutes, whisking constantly.  Whisk in broth and Worcestershire and thicken for a minute or two and add to the meat and vegetables.  Stir in peas.


Preheat broiler to high.  Fill a 9×9 casserole dish with the meat and vegetable mixture.  Add potatoes and spread evenly.  Top the potatoes with paprika and broil 6 to 8 inches from the broiler until golden brown for 7 to 9 minutes.  Let stand for about 10 minutes before serving.


Authentic Mexican Soups and Stews to Make This Weekend



The burrito-enchilada-taco combo platter many Americans consider Mexican food bears little resemblance to the diverse cuisine enjoyed south of the border.  If you’ve traveled through Mexico, you’ve probably noticed that what locals eat in the mercados and at road-side taquerias is rarely doused with red sauce and smothered in melted cheese.  It’s more likely to be tender pieces of stewed meat, seafood, or chicken with fresh vegetables in a fragrant, spicy broth served in a huge bowl and accompanied by fresh tortillas or crusty bread.

In Mexico, soups and stews are enjoyed any time of the day or night, including breakfast.  They can be quite homey, as in the pot roast-like Cocido brimming with potatoes, carrots, and chayote squash, or the comforting Sopa de Albondigas, a hearty vegetable soup dotted with meatballs.  Mexican soups are also festive; moles are frequently on the menu at special celebrations.

These soups and stews rely on chiles for heat and much of their flavor.  Here are the fresh and dried chiles used in these recipes in order of their heat index:

  Fresh chiles:

  1. Anaheim: generally mild chiles that can occasionally be hot; often chopped, canned, and labeled as “green chiles”
  2. Poblano: dark-colored with meaty flesh; mild to medium in heat; commonly used to make chile rellenos
  3. Jalapeno: small chiles that range in heat from hot to fiery; perhaps the most popular and widely available hot chile

Dried chiles:

  1. Guajillo: sweet, medium heat with berry undertones
  2. Ancho: dried poblano chiles that possess a medium heat level; the sweetest of the dried chiles, with a fruity, raisin like aroma
  3. Chipotle: dried jalapeno peppers that have been smoked; most often found canned in adobo sauce (oniony tomato sauce); have a subtle, deep heat with slight chocolate undertones



Beef and Vegetable Soup (Cocido)

10 servings


The achiote paste in this recipe is often used in the Yucatan and Oaxacan cuisines; made from grinding earthy-flavored, red-colored annatto seeds into a paste.  You can find it at Latin markets.  When handling achiote paste, wear gloves to avoid staining your hands.  If you can’t find chayote (a green gourd-like squash that looks like a giant green pear), use summer squash instead.



2 tablespoons achiote paste

1 ½ teaspoons salt

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon olive oil

¼ teaspoon ground red pepper

4 minced garlic cloves

2 pounds boneless sirloin steak, trimmed and cut into 1-inch pieces

1 tablespoon olive oil

4 cups chopped onion

2 14-ounce cans less sodium chicken broth

1 14.5-ounce can fire roasted diced tomatoes with green chiles, undrained

4 cups cubed and peeled baking potatoes

3 cups cubed and peeled chayote squash

2 cups ½-inch thick sliced carrots

1 tablespoon white wine vinegar


  1. Combine first 7 ingredients, stirring with a fork until the mixture resembles a coarse meal, sprinkle 1 ½ tablespoons of the achiote mixture evenly over beef, tossing to coat.  Set remaining achiote mixture aside.
  2. Heat oil in a Dutch oven over medium-high heat. Add beef mixture; cook 2 minutes, browning on all sides.  Remove beef from pan.  Add onion to pan; saute 3 minutes.  Add remaining achiote mixture; cook 2 minutes stirring frequently.  Return beef to pan.  Stir in broth and tomatoes and bring to a boil.  Cover, reduce heat and simmer 35 minutes.  Add potatoes, chayote, and carrots; cover and simmer 35 minutes or until potatoes are tender.  Remove from heat.  Stir in vinegar and serve (1 ½ cup servings).

chicken chili

Chicken Green Chili with White Beans

6 servings


You can use boneless skinless chicken thighs to make this recipe easier to prep.


6 Anaheim chiles

1 tablespoon oil

3 chicken leg quarters, skinned (about 1 ¾ pounds)

1 ¾ cups chopped onion

4 minced garlic cloves

4 cups less sodium chicken broth

2 cups water, divided

1 ½ teaspoons ground cumin

1 (15.5-ounce) can cannellini beans or other white beans, drained and rinsed

3 tablespoons flour

1 teaspoon salt

3 tablespoons sour cream

6 lime slices


  1. Preheat the broiler.
  2. Cut chiles in half; discard the seeds and membranes. Place halves, skin side up, on a foil-lined baking sheet; flatten with your hand.  Broil 5 minutes or until blackened.  Place in a heavy-duty zip-lock plastic bag; seal.  Let stand 5 minutes.  Peel chiles; discard skins.  Chop chiles.
  3. Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 4 minutes on each side or until browned.  Remove chicken from the pan.  Add onion and garlic and saute for 6 minutes or until browned, stirring frequently.  Return the chicken to the pan.  Add broth, 1 ½ cups water, and cumin; bring to a simmer.  Cook 20 minutes or until chicken is done.  Remove chicken; cool slightly.  Remove the chicken from the bones; cut meat into bite-sized pieces.  Discard the bones.  Add chicken to pan; stir in chopped chiles and beans.
  4. Combine ½ cup water and flour, stirring with a whisk. Stir into the pan.  Bring to a simmer; cook 15 minutes.  Stir in salt and taste test.  Spoon about 1 ½ cups soup into each of the 6 bowls and top with 1 ½ teaspoons sour cream.  Serve with lime slices.


Meatball Soup (Sopa de Albondigas)

6 servings



2 teaspoons coriander seeds

1 ½ teaspoons cumin seeds

4 cloves

1 3-inch cinnamon stick, broken into pieces

½ cup uncooked long-grain white rice

2 tablespoons grated fresh onion

¾ teaspoon salt, divided

1-pound ground round

1 large egg white

1 minced garlic clove

Cooking spray

3 cups shredded green cabbage

2 cups chopped onion

1 cup sliced carrots

½ cup chopped celery

1 tablespoon chili powder

1 ½ tablespoons drained, chopped chipotle chile in adobo sauce

2 (14-ounce) cans less sodium chicken broth

1 (14.5-ounce) can fire roasted diced tomatoes, including the liquid

1 ½ cups cubed and peeled baking potato


  1. Cook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant.  Place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground.
  2. Combine 2 teaspoons of the cinnamon mixture, rice, grated onion, ½ teaspoon salt, beef, egg white, and garlic in a large bowl; set the remaining cinnamon mixture aside. Shape beef mixture into 24 1-inch meatballs.
  3. Heat the Dutch oven over medium heat. Coat the pan with cooking spray.  Add cabbage, onion, carrots, and celery to the pan and cook 8 minutes, stirring frequently.  Add remaining cinnamon mixture, chili powder and chipotle; cook 1 minute, stirring constantly.  Stir in ¼ teaspoon salt, broth, and tomatoes; bring to a boil.  Reduce heat to a simmer.  Add meatballs; cover and cook 15 minutes.  Add potato; cook uncovered, over medium heat 20 minutes or until the potatoes are tender.  Serving size is 1 2/3 cup.


Source:  Cooking Light Magazine October 2004


Yummy Brussels Sprouts


I love Brussels sprouts!  When you have them at restaurants, they have so many levels of flavor.  I just haven’t nailed replicating them at home, but these sound amazing!  I hope you give them a try; they just might become your favorite side dish!


Yummy Brussels Sprouts



1-pound Brussels sprouts, trimmed and halved

1 small red onion, thinly sliced

3 cloves garlic, thinly sliced

2 slices nitrate-free bacon, sliced into ¼ inch pieces

¼ cup grated asiago cheese

1 tablespoon extra-virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon sugar

½ teaspoon smoked paprika

½ teaspoon dry mustard

1/8 teaspoon cayenne pepper

½ teaspoon sea salt

½ teaspoon black pepper

Lemon wedges, to squeeze


Heat a large deep skillet over medium heat for about 5 minutes.  When hot, add sliced bacon and sauté for about 5 minutes until crispy.  Use a slotted spoon to remove the bacon crumbles from the skillet.  Reserve for a garnish.  Add sliced onions and garlic to the bacon drippings and sauté for about 5 minutes, stirring up any browned bacon bits in the bottom of the skillet.  Push onions and garlic to the outer edges of the skillet.  Pour marinated Brussels sprouts into the center of the skillet.  Place lid on skillet and let sauté for 4 minutes.  Remove the lid from the skillet and add sugar, cayenne pepper, smoked paprika, dry mustard, sea salt, and black pepper.  Continue to sauté for 3 minutes.  Toss with the asiago cheese, and bacon bits.  Squeeze a lemon wedge over all.


Asian–Style Pork and Vegetable Noodles

asian pork


I am always looking for new flavorful recipes to try and this one sounds great!  It doesn’t have the thickeners in it like most Chinese takeout, so it is a healthier alternative.  You can make it as spicy as you like or if you want low carb, you could serve it with riced cauliflower.  Experiment and see what tastes best for you!


Asian–Style Pork and Vegetable Noodles

4 servings



1 rounded tablespoon sweet-hot mustard

¼ cup tamari, dark, sweet soy sauce

½ cup chicken stock

2 teaspoons toasted sesame oil

2 boneless center-cut pork loin chops, 8 ounces each

2 tablespoons avocado oil

½ teaspoon red pepper flakes, more if you like it spicy

Salt and black pepper

1 carrot cut into matchsticks

1 package (16 ounces) fresh linguini or substitute rice noodles for a gluten-free option

12 to 16 shiitake mushrooms, thinly sliced

3 inches fresh grated ginger root

1 red bell pepper, seeded and sliced

5 scallions, thinly sliced on an angle

2 cups fresh bean sprouts

3 tablespoons toasted sesame seeds or black sesame seeds for garnish



Put a large pot of water on to boil for the pasta.

Place sweet hot mustard in a bowl and whisk in Tamari sauce, add stock and sesame oil to the mixture.  Set aside.

Slice the pork chop thinly against the grain (if the chops are a little frozen it will make it easier to slice thinly).

While the water for the pasta boils, start heating a large nonstick skillet over medium-high to high heat.  To the skillet, add 2 tablespoons avocado oil, crushed red pepper flakes, and the sliced pork.  Season pork with salt and pepper and cook 2 minutes to caramelize the meat, then turn and stir fry the other side.

Add a big pinch of salt to the pasta water and blanch the carrots for a minute.  Remove carrots with a slotted spoon and add to the pork stir-fry.

Add the linguini to the boiling water.

Add mushrooms, ginger, red bell pepper, scallions, and bean sprouts to the stir fry stir and cook for 2 minutes.

Cook pasta to al dente, drain and add to the stir-fry.  Pour the Tamari sauce mixture over the noodles and pork.  Toss and allow the noodles to soak up the liquids for a minute or so.  Remove from heat.

Break out the chopsticks and serve in large bowls with a garnish of toasted sesame seeds!


Source:  foodnetwork.com – Rachel Ray



Super Roots:  3 Carrot Recipes



Done in a flash, these simple recipes for dressing up carrots lift a wonderfully healthy vegetable out of the crisper and onto a plate or bowl in no time!  Let them brighten a meal for you.  My favorite is Whole Foods Carrot Ginger Bisque; it is perfect for fall!


Carrot Ginger Bisque

4 to 6 servings



2 cups peeled and diced carrots

4 cups vegetable or chicken broth

1 cup chopped onion

1 tablespoon freshly grated ginger

1 clove minced garlic

1 teaspoon nutmeg

½ cup heavy cream

1 tablespoon butter or olive oil

Freshly ground black pepper to taste

Mint for a garnish (optional)


Combine broth, carrots, onion, ginger, nutmeg, and garlic.  Bring to a boil, reduce heat and simmer covered until the carrots are tender.  Puree in a blender, add milk, butter, and pepper.  Reheat over low heat, serve and garnish with mint.

Source:  Whole Foods Market

carrot salad

Lemony Carrot Salad with Dill

4 servings



2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

1 small minced garlic clove

Freshly ground black pepper to taste

2 cups grated carrots (about 4 medium-large carrots)

3 tablespoons chopped fresh dill

2 tablespoons chopped scallions


Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl.  Add carrots, dill, and scallions, toss

Each serving is ½ cup.

Source:  Eating Well Magazine

glazed carrots

North African Spiced Carrots

6 servings



1 tablespoon extra-virgin olive oil

4 cloves minced garlic

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

3 cups sliced carrots (4 medium-large)

1 cup water

3 tablespoons lemon juice

1/8 teaspoon salt or to taste

¼ cup chopped fresh parsley


Heat oil in a large nonstick skillet over medium heat.  Add garlic, paprika, cumin, and coriander; cook, stirring, until fragrant but not browned about 20 seconds.  Add carrots, water, lemon juice, and salt; bring to a simmer.  Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes.  Uncover and simmer, stirring often, until just tender, and the liquid is syrupy, 2 to 4 minutes.  Stir in parsley.  Serve hot or at room temperature.

Source:  Eating Well Magazine



Golden Rum Cake with Walnuts


Golden rum cake is a sweet, boozy treat that keeps for days at room temperature thanks to a generous amount of liquor in the recipe.  This cake is especially delicious made with barrel-aged rum (or even 15-year old whiskey).  Most recipes use a yellow cake mix and a package of instant pudding, but this one is made entirely from scratch and has walnuts for a crunchy nutty flavor to complement the sweetness of the rum.  I love the technique for glazing the cake to ensure all areas of the cake are soaked in the rummy goodness!


Bundt cake ingredients:

2 ½ cups cake flour, plus more for flouring the Bundt pan

1 cup walnuts, coarsely chopped

1 tablespoon baking powder

1 ½ teaspoons kosher salt

2 cups granulated sugar

½ cup unsalted butter, softened

½ cup canola oil

4 eggs

2 egg yolks

½ cup whole milk

½ cup aged gold rum

2 teaspoons vanilla extract



Preheat the oven to 350 degrees.  Grease a 10-cup Bundt pan with cooking spray and flour.  Sprinkle the chopped walnuts evenly over the bottom of the pan.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, hand whisk cake flour, baking powder, salt, and sugar.  Add butter and oil and mix on medium speed until a thick, sandy paste forms.  Add eggs, then egg yolks, slowly, scraping the sides of the bowl between additions.  Slowly add milk, rum, and vanilla extract while still mixing at medium speed to create a smooth liquid batter.  Pour batter into prepared pan and bake for about 60 minutes until golden brown.  Finished cake will spring back when pressed lightly.

Rum glaze ingredients:

½ cup unsalted butter

1/3 cup water

1 cup granulated sugar

½ cup aged golden rum


In a small saucepan over medium heat, melt butter with water and sugar.  Bring to a boil for 5 minutes until a thick, foamy syrup forms.  Add rum off the heat and stir to combine.  Keep hot until ready to glaze the cake fresh out of the oven.

Glazing the cake:

Using a toothpick or skewer, poke holes in the cake while still in the Bundt pan.  Baste ¼ of the glaze over the cake, wait 2 minutes and baste with another ¼ of the glaze.  Let cool for 10 minutes in the pan.  Invert the cake onto a serving platter and baste with remaining glaze until all sides and the top is soaked.  Let cool completely before serving; to let flavors meld further, rest the cake overnight at room temperature before serving.


This recipe is by Christy Augustin owner of Pint Size Bakery & Coffee in St. Louis, MO.  She calls herself the baker of all things good and evil!


Gluten Free, Low Carb & Keto Cheesecake Brownies

brownie cheesecake bars

I made this recipe last week. They turned out awesome and were easy to make.  They are an incredibly fudgy low carb brownie with tangy swirls of creamy cheesecake. The best part, 1.5g net carbs per serving!  Make sure you slightly undercook them, once the center is set but still jiggly is when you should take them out.  See the recipe notes for additional tips.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 16 brownies

Calories 155 kcal


For cheesecake layer

  • 8 ounces cream cheese softened
  • 1/3 cup erythritol
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract

For keto brownie layer

  • 9 tablespoons unsalted grass-fed butter
  • 1 cup erythritol
  • 11 tablespoons cocoa powder **
  • 1/2 teaspoon kosher salt
  • 2 eggs at room temperature***
  • 3/4 cup almond flour


  1. Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of an 8×8-inch baking pan. Set aside.
  2. Make the cheesecake layer first. Add cream cheese and sweetener to a bowl and cream using an electric mixer until creamy and smooth. Mix in the egg and vanilla extract until thoroughly combined. Set aside.
  3. Add butter, sweetener, cocoa powder, and salt to a medium heatproof bowl. Melt in the microwave for about 30 seconds until most of the sweetener has melted, and the mixture is well incorporated.
  4. After the mixture has cooled, add one egg at a time, whisking well after each one until thoroughly incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. Add the almond flour, whisking vigorously until thoroughly blended (about a minute).
  5. Pour 2/3 of the mixture into prepared pan, followed by the cheesecake layer. Add the remaining brownie batter in 4 dollops and swirl the two batters together using a knife.
  6. Bake for 15-25 minutes or until the center is just set and still jiggly, this does vary a lot from oven to oven, so give them a check at the 15-minute mark.
  7. Cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into the desired size (we do 16). To get extra clean edges, place in the freezer for 10 minutes before slicing.
  8. Store in the fridge for 3 days and freeze for up to 3 months.

Recipe Notes

*Keep in mind that stevia doesn’t work (at all!) for these!

**If measuring the cocoa with tablespoons rather than grams, be mindful of how you scoop as you can end up with a lot more cocoa powder than needed. Drop the cocoa powder into the tablespoon and level it, rather than scooping it out of the bag with the tablespoon (which can lead to overpacked tablespoons!).

***Must use eggs at room temp. Reason being that if you add cold eggs, you’ll solidify the batter and won’t be able to mix the flours properly.

Please note that we always subtract sugar alcohols from total carbs to calculate net carbs (as is customary).

Nutrition Facts

Gluten Free, Low Carb & Keto Cheesecake Brownies

Amount Per Serving

Calories 155Calories from Fat 135

% Daily Value*

Total Fat 15g23%

Saturated Fat 7.5g38%

Cholesterol 64mg21%

Sodium 188mg8%

Potassium 107mg3%

Total Carbohydrates 3.5g1%

Dietary Fiber 2g8%

Sugars 0.7g

Protein 4g8%

Vitamin A8.74%



* Percent Daily Values are based on a 2000 calorie diet.

Source:  gnom-gnom.com

The Powerful Healing Properties of Baking Soda

What Doctors Don’t Tell You is a monthly magazine which publishes the latest healthcare news, alongside information on complementary therapies and alternative medicines, with a host of features and stories written by leading experts and highly-respected regular contributors.

WDDTY began as a newsletter, with the first issue being published at the end of 1989 by best-selling author Lynne McTaggart and her husband, former Financial Times journalist Bryan Hubbard. Since then, it is now the largest magazine of its kind in the UK, sold in 14 countries worldwide.  They aim to bring their readers world-leading research and ground-breaking news.

I thought their latest post which appeared on my Facebook news feed today sounded like some beneficial information we could all use about how to alkalize our body.  Check it out! 

The powerful healing properties of baking soda

September 4th, 2018, 16:58


Innovations are often described as being the best thing since sliced bread—but what was the best thing before sliced bread? My money is on an ingredient that helps make the bread in the first place: baking soda (or bicarbonate of soda). It’s the rising agent for bread and cakes that also doubles as a potent drain de-clogger

But it’s not because of its capabilities with ovens and drains that baking soda gets my vote—it’s because baking soda is one of the very best ways to help improve your health. In fact (hyperbole alert), it could even be the aspirin of alternative health.

It’s an antacid that helps ease indigestion and also keeps the blood alkaline. Taken in modest amounts (half a teaspoon diluted in a glass of water), it doesn’t have any nasty side-effects, and best of all, it’s cheap!

I ordered some from Amazon and just saw the words ‘pharmaceutical grade‘ without noticing the quantity. A day or so later, a bucket of the stuff arrived, which is enough to see me out for the rest of my life and bequeath the balance to my children, who, in turn, should still have enough left over to mention it in their wills. And all that for just $21 (£15).

Your local nephrologist (kidney specialist to you and me) already knows about the healing powers of baking soda—it’s routinely prescribed to kidney patients to help keep their blood alkaline. Their kidneys can’t properly balance compounds like acid, potassium, and sodium, and so they run a higher risk of developing heart disease and osteoporosis from increased acidity. Baking soda restores the balance.

Researchers at the Medical College of Georgia got to thinking: what was it about baking soda that slowed the progress of kidney disease? They actually found out something else of even more significance in the process.

They started out by giving small doses of standard-issue baking soda (available in any store that sells groceries) first to laboratory rats and then to a group of healthy medical students. The baking soda started to change the immune system’s inflammatory responses—which, when out of kilter, can cause arthritis, heart disease, and some cancers, and this calming effect was seen in the rats as well as in the human study participants.1

To be precise, the baking soda communicated with the cells that sit on the surface of the spleen, known as mesothelial cells. These cells line all of our body cavities, and they cover all the major organs to stop them from rubbing together.

The microvilli can warn the organ they’re covering that there’s an alien invader around and that the immune system needs to launch an inflammatory response.

Of course, inflammation can also be a ‘good’ thing and part of the healing process. When the microvilli detect danger, macrophages are released. They act like the body’s garbage trucks—they sweep up the debris from injured or dead cells and are among the first responders on the scene when an immune response is needed.

The day is fast approaching when baking soda is prescribed to anyone with an auto-immune problem, the researchers believe, which includes rheumatoid arthritis, multiple sclerosis, psoriasis, inflammatory bowel disease, pernicious anemia, and celiac disease.

Best thing before sliced bread? You betcha—and afterward, too.

Bryan Hubbard is Publisher and co-editor of What DoctorsDon’t Tell You. He is a former Financial Times journalist. He is a Philosophy graduate of London University. Bryan is also the author of several books, including The Untrue Story of You and Secrets of the Drugs Industry.

Close-up of baking soda in a glass jar.