Merry Christmas



Pot Roast & Mock Potatoes (Husbands Favorite)

My Husbands favorite!! 
Filled with flavor, gluten free, and low carb... couldn't ask for more!!!!!!

Pot Roast
4 lbs chuck roast
1 (16oz) bag of baby carrots
1 white onion, chopped
1 celery stalk, chopped
1 package dry onion soup mix (GF)
1 cup water

Mock Potatoes:
1 head cauliflower
4 oz cream cheese
1 frozen peas, thawed
salt & pepper

** I couldn't find a 4lb chuck roast so I bought 2 - 2lb

Pot Roast
~ Season meat on both sides with salt and pepper.
~ Brown meat on both sides in a large skillet over high heat, about 3- 4 min per side.
~ Place in slow cooker and add dry onion
soup mix, water, carrots, celery, and onion
~ Cook on low setting for 8-10 hours
~ When finished add salt to taste

Mock Potatoes:
~ Steam cauliflower (slightly overcook)
~  Place in mixing bowl and add cream cheese, mix until smooth (3-4 minutes). Add salt and pepper to taste
~ Add peas and mix for a few seconds longer. Done!

Broccoli Beef Frittata

1 TBS coconut oil
1 cup ground beef (OR choice of meat)
1 cup frozen broccoli, thawed
5 eggs
2 TBS coconut milk
1 tsp salt
fresh ground pepper

Pre-heat 350 / servings 4
~ Heat coconut oil on medium in an 8 inch cast iron skillet (I did not have one handy so I used regular skillet... either will work)
~ Stir-fry ground beef until heated through
~ While beef is heating, chop broccoli florets. Add broccoli to beef and cook thoroughly
~ In seperate bowl mix eggs, coconut milk, salt & pepper
~ Poor egg mixture into skillet and heat 3-5 minutes until the bottom of frittata is set
~ Place skillet in oven and cook for 10-15 minutes. turn heat up to broil for another 2-3 minutes until fritata puffs
~ Transfer fritata to a plate, slice and serve. Enjoy!!!

**Tip** You can add any choice of veggies or protein in this frittata... add whatever you like!! Also, feel free to add cheese into the egg mixture... It's very good!!

Inspired by


Mock Potato Soup... it's Cauliflower

Craving Baked Potato Soup but don't want all those carbs and gluten (flour)?Try this mock potato soup and you will be shocked at its goodness!! I love rich, thick, creamy soups but I don't love the flour that they use to thicken it... or all those carbs. So here is a great great great alternative that your family with truly enjoy!! Gluten free and low carb but with all the great flavors!!! Now that's a win win!! I made this on a cold rainy day in Seattle... warm fire, beautiful view, and this!! PERFECTION!! I promise your family (including kids) will go crazy over this soup!! Keep it easy, keep it clean, keep it healthy, and keep it gluten free!! Enjoy!

1 lb cauliflower florets
1 TBS fat of choice (bacon fat, melted ghee, or olive oil)
4 cups chicken broth
2 TBS dehydrated onions
8oz cream cheese
1/8 tsp cayenne pepper
salt & pepper, to taste

Sharp cheddar cheese, grated
bacon, crisp
green onions, chopped

** For the "fat of choice" I just used bacon fat since I was in the middle of making bacon for the toppings. Just scooped a TBS of grease out while I was cooking it. Adds lots of flavor

~ Over medium-high heat cook cauliflower in chicken broth until soft (slightly over cooked)
~ Lower temp. Add dehydrated onions, fat of choice, cayenne pepper, and cream cheese. Break down the cream cheese with wooded spoon until melted.
~ Puree until desired consistency. You can use a stick blender OR transfer to blender OR mash with potato masher.
~ Serve with toppings and enjoy!!!