Category: Recipes

Bacon Low Carb Stuffing


Serves 8

Calories 309

Protein 15 grams

Carbs 11 grams

Fat 22 grams


2 Tablespoons butter

2 yellow onions

5 oz. bacon, diced

3-4 stalks of celery, diced

1 apple, grated

2 oz. pecans, chopped

2 buns or slices of low-carb bread

1 cup heavy whipping cream

30 oz. 93% lean ground beef

fresh sage 2-3 sprigs, finely chopped

1 teaspoon salt

1/2 teaspoon ground black pepper

1 Tablespoon butter to grease dish

Preheat oven to 350 degrees F.

Brown onions, bacon and celery in butter til golden

Stir in 2/3 of the sage and grated apple and pecans

Tear bread apart in a bowl and pour heavy cream on top, allowing the bread to absorb some of the cream

Add meat, spices, browned onion and spice mixture gently

Bake  25-30 minutes or until meat is cooked thoroughly

Garnish with fresh sage

ENJOY! ;-*


Shrimp Scampi Spinich Salad


Serves 1

Calories 201

Net Carbs 4 grams

Fat 10 grams

Protein 21 grams


Tablespoons butter

1 pound uncooked shrimp (31-40 per pound) peeled and deceived

3 garlic cloves, minced

2 Tablespoons chopped parsley, fresh

6 ounces fresh baby spinich

1 cup cherry tomatoes, halved

Lemon wedges

1/8 teaspoon salt

1/8 teaspoon coarse

black pepper

1/4 cup sliced almonds, toasted

Shredded Parmesan cheese, optional


Heat butter and saute shrimp and garlic til the shrimp turns pink. Stir in parsley and remove from heat.

Place spinich and tomatoes in a serving dish and top with shrimp mixture and squeeze lemon over salad and sprinkle with salt and pepper.

Sprinkle with almonds and add cheese if desired.

Roper’s Cornbread


Nobody could teach me to make cornbread except my daddy, Emmett P. Roper, one of ten children, a share croppers son. Here’s his recipe.  Enjoy!

1 cup corn meal, not corn meal mix. Yellow is preferred. It’s not so sticky.

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup vegetable oil

1 cup whole buttermilk

Pour oil into WELL SEASONED, medium sized, cast iron skillet and place in 450 degree preheated oven. Mix dry ingredients together, mix in buttermilk and add hot oil and stir 3-4 times.  Pour back into hot skillet and put into hot oven.  Bake 10-20 minutes, depending on your oven, until golden brown.  Allow to cool 3-5 minutes and loosen with a case knife and turn upside down onto plate. Cut into 8 pie shaped wedges.

Calories 129

Carbs 13.5 grams

Protein 2.4 grams

Fat 7.9 grams

Nutrition of Beans and Greens

When I grew up in the Deep South, everyone that I knew cooked dried beans pretty often, some people as often as every day. My mother fixed them less than some people, but I still ate my share growing up because my grandmother, across the chirt road that we lived on, fixed them every day. Most of the time, most people fixed Pintos. “Big, white butter beans”, or large, limas were less common but still a part of our culture and black eyed peas were always showing up somewhere. I was taught that dried beans were a meat substitute and when my mother, and grandmother, cooked them they did not cook any meat. I did know of a few people who cooked meat with them. When I got to be an adult and did my own cooking, if I cooked dried beans, I did not cook meat. I cooked them on the stovetop and it took practically all day. After all that time, there was no way that I was cooking much of anything else. Nowadays most people cook them in the crock pot or the instant pot and it’s much easier. Regardless of how you cook them or how you serve them, beans and greens are always a nutritional goldmine. You get great nutrition that fills you up, that’s inexpensive and versatile when you eat beans. Paired with greens, the nutritional profile is unbeatable.


Pintos are the most popular dried bean in the United States. (1) They are full of vitamins and minerals. One cup has 245 calories, 30 NET grams of carbs, (total carbs-fiber), 15 grams of fiber 28% of the DV of Thiamine, 20% of Iron, 21% Magnesium,20% Phosphorus and 16% of the DV for Potassium. They have other nutrients in smaller amounts and the Thiamine helps you metabolize your food into energy that you can use. Beans are considered a superfood because they are nutritionally dense.

Lima Beans

Large, white limas are usually called butter beans while the smaller, pale green beans are known as baby limas. One cup of lima beans contains about one quarter of the iron that you need in a day. Iron can help you avoid iron-deficiency anemia which is more of a risk for menstruating women. All legumes are low glycemic foods which make them an ideal choice for diabetics. They are rich in soluble fiber which allows you to absorb carbs more slowly and regulate your blood sugar more efficiently. Beans help you to feel full longer due to their high fiber content so they may help you with your weight loss efforts. Due to the presence of unsoluble fiber, or roughage, beans also help you avoid constipation. One cup of lima beans has 313% of the molybdenum, 49% of copper, 42% of manganese and 39% of folate for 209 calories, 31 grams of NET carbs and 11.6 grams of protein. If you choose to use canned beans be mindful of the sodium content. Canned beans can be a source of a lot of sodium in your diet. You can rinse them and that will alleviate a lot of this problem. If beans give you gas, you can soak dried beans overnight and then rinse them before cooking to remove some of the gas causing culprits.

Black-Eyed Peas

Contrary to their name, black-eyed peas are actually beans! They are nutritionally dense, rich in folate, copper, thiamine and iron. One cup has 194 calories, 13 grams of protein, 24 NET grams of carbs, 11 grams of fiber, a whopping 88% of the DV of folate, 50% copper 28% of thiamine, 21% of phosphorus, 21% of magnesium. Black-eyed peas are also high in antioxidants that help the body prevent cell damage.

Red Beans

I have discovered that small red beans give me less digestive upset than any other bean. They have 200 calories, 13.1 grams of NET carbs and 6 grams of protein per 1/2 cup. A 3.5 ounce serving contains 30% of the folate, 29% of the manganese and 17 % of the phosphorus needed according to the Daily Value standards. They contain a good supply of antioxidants also but like all beans contain “antinutrients” that make it hard to absorb the nutrition in the beans. Soaking, sprouting and fermenting all help to alleviate this problem. (2)


As a young child I thought that I was being tortured if I was asked to eat green, leafy vegetables until I was diagnosed with iron-deficiency anemia at the age of four years. I clearly remember the doctor telling my mother and I that I had to eat liver and spinach. While I thought it would be a hard thing to do, I never balked. Even then, I wanted to be healthy and was willing to work for it. I swallowed spinach and gagged until I could swallow it without gagging. Now it is a favorite food. Health is not promised to us. We have to work for it. Dark Green leafy vegetables are one of the healthiest food groups in the world.

While many people love iceberg lettuce, it’s not the best choice. Spinach is a nutritional superstar and romaine is a real winner also. Some say that “Kale is king.” because it’s one of the most nutritionally dense foods on earth. It is a cruciferous cancer-fighter and contains 206% of the DV of vitamin A, 684% of the vitamin K, 134% of the vitamin C and 26% of the DV of manganese. It’s negligible calories and nutrient density make it a nutritional superstar. It contains large amounts of the cancer-fighter quercetin, (and other cancer-fighters), that also has good antiviral properties. It contains lutein and zeaxanthin which help protect the eyes. (3) Some people believe that kale should be a part of all healthy diets.

Italian Beans and Greens

This traditional Italian meal uses cannellini beans and the greens of your choice. White beans contain about 242 calories, 33 grams of NET carbs and 17 grams of protein per 1 cup serving. They also contain 55% of the DV of copper, 36% of the folate, 36% of the iron and 21% of the potassium.

Nutritional Info

Serves 4

Calories 250

Net Carbs 19.1 grams

Total Fat 10.1 grams

Protein 11.8 grams


2 large bunches of the greens of your choice with thick stems removed and greens cut into 1 inch pieces

3 Tablespoons Extra Virgin Olive OIl

2 crushed garlic cloves

1/4 teaspoon red pepper flakes

2 cups chicken broth

15.5 oz. can of cannellini beans


black pepper


Saute garlic and red pepper flakes in olive oil til garlic is golden and fragrant.

Stir in greens and broth and cover and cook together for about 15 minutes, til greens are tender and wilted.

Add beans to pan and stir and simmer together for about 2 minutes.

Salt and pepper to taste.




Low Carb Pizza Casserole

4 oz. turkey pepperoni or your meat of choice

4 oz. cream cheese

4 large eggs

1/3 c. heavy cream

1/4 c. Parmesan cheese, grated

1/2 t. minced garlic

1/2 t. dried oregano

1 c. Parmesan, Asiago, Romano cheese blend

2 c. Mozzarella cheese

1/2 c. tomato sauce

Grease 13X9 dish (David prefers a bigger pan and thinner crust. You choose what you prefer)

Preheat oven to 385°.

Combine cream cheese and eggs until smooth. Add cream, 1/4 c. Parmesan, garlic and oregano and blend well. Sprinkle the cheese blend in bottom of pan and then pour the egg mixture over it

Bake 30 min. or until browned.

Spread tomato sauce over the crust. Top with pepperoni and the cover with 2 c. Mozzarella

Broil until brown and bubbly.

Cool 15 minutes before cutting.

Makes 8 slices

Calories 255

Carbs 2 grams

Protein 14 grams


Low Carb Crack Slaw


Nutritional Info

Servings 4

Calories 272

Net Carbs 4.1 grams

Fat 17 grams

Protein 24 grams


1 pound lean ground beef

4 cloves garlic minced

2 Tablespoons sesame seed  oil

6 cups coleslaw mix

1-2 Tablespoons sriracha

2 Tablespoons soy sauce

2 teaspoons white vinegar

1 pack Splenda

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon toasted sesame seeds

2-3 Tablespoons green onion chopped


Brown the beef and drain.

Push beef to side and add sesame oil and garlic and fry for 2-3 minutes and mix into beef.

Add coleslaw mix and drizzle with sriracha,vinegar, soy sauce and sprinkle with Splenda, salt and pepper and fry another 5 minutes til cabbage is to your liking.

Sugar-Free Instant Pot Chocolate Peanut Butter Cake


Nutritional Info

Serving size 81 grams

Servings 10

Calories 320

Protein 10 grams

Fat 29 grams

Net Carbs 6 grams


1 Swerve Chocolate Cake Mix

3 large eggs

1/3 cup avocado oil

1 Tablespoon vanilla

3/4 cup creamy peanut butter

1/4 cup  butter

1/4 cup Swerve Confectioner’s Confectioner’s


Grease a 7 inch diameter ceramic baking dish very well.

Put the trivet in the bottom of the instapot and add 1 cup water.

Prepare cake mix according to the package directions and spread half in the prepared dish.

Combine peanut butter and butter  and melt on high in 30 second increments in the microwave stirring til smooth.

Whisk in the Confectioner’s Swerve.

Drizzle about half the cake in the pan and swirl with a knife. Add remaining  cake batter and remaining peanut butter mixture and swirl together again.

Cover tightly with foil and set on top of trivet inside InstaPot.

Seal the lid and the vent and choose the cake setting and set for 50 minutes. Once the cycle is finished, allow pressure to release naturally and remove the  lid and lift the cake out.

Let cool completely in the pan.

Remove foil and transfer to a serving platter.


Festive Sugar-Free Mason Jar Cakes

Nutritional Info

Serving Size 1 Mason jar

Servings 6

Calories 300

Net Carbs 5 grams

Fat 26 grams

Protein 7 grams


Vanilla Cake

1 1/2 cups almond flour

1/4 cup unsweetened whey protein powder

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup butter, at room temperature

1/2 cup+ 2 Tablespoons Swerve, Granular

3 eggs

1 1/2 Tablespoons vanilla extract (use clear to keep cake white)

2 teaspoons lemon juice

1/4 cup unsweetened almond milk or any other milk

Red food coloring

Mason jar size round cookie or biscuit cutter

6 pint size Mason jars


6 ounces blueberries

1 cup heavy whipping cream

2 teaspoons vanilla extract

2 Tablespoons Swerve, Confectioner’s

6 medium strawberries


Preheat oven to 325F and butter and line a 9×13 pan with parchment paper

Mix almond flour, protein powder, baking powder and salt and set aside.

Blend softened butter and Swerve til creamy and add eggs, vanilla and lemon juice.

Add dry ingredients and mix until combined.

Add red food coloring and mix until fully colored. 1 ounce will provide a bright red.

Bake 25-30 minutes until a toothpick inserted in the center comes out clean.

Cool in pan for at least 30 minutes.

Whipped Cream

Mix heavy cream, Swerve and vanilla and beat on low for a few seconds to combine and then mix on high for 2-3 minutes until stiff peaks form. Do not over mix.


Cut 12 circles that will fit the mason jars and place in bottom of the jars.

Top with whipped cream and then blueberries and layer it all again and top with blueberries and strawberries.

Place in fridge or serve immediately.

Trillionaire’s Bacon


Nutritional Info

Serving Size: 1 slice

Serves 12

Calories 120

Fat 11 grams

Net Carbs 1 gram


1 12-oz. package of bacon

1/4 cup Brown Swerve

2 teaspoon cayenne pepper

1 teaspoon paprika

1/2 teaspoon black pepper


Preheat oven to 400 degrees.

Line a baking sheet with parchment paper and lay bacon across pan.

Mix the spices together and sprinkle evenly over your bacon.

Generously sprinkle Brown Swerve over the top of the bacon.

Bake in the oven for 10 minutes or until cooked to your desired level.

Mediterranean Salmon Avocado Salad

Here’s a delicious summer salad based on two of our favorite  ingredients, salmon and avocado.

Nutritional Info

Calories 411

Net Carbs 6 grams

Fat 27

Protein 28 grams



3 Tablespoons olive oil

2 Tablespoons lemon juice

1 Tablespoon red wine vinegar

1 Tablespoon fresh chopped parsley

2 teaspoons minced garlic

1 teaspoon dried oregano

1 teaspoon salt

Black pepper to taste


1 pound skinless salmon fillets

4 cups Romaine

4 small cucumbers, diced

2 Roma tomatoes

1 red onion, sliced

1 avocado, sliced

1/2 cup feta cheese,  crumbled

1/3 cup pitted Kalamata olives, sliced

Lemon wedges


Whisk together all dressing ingredients and pour half into a large, shallow dish. Refrigerate  remaining marinade to use as dressing later.

Coat the salmon with marinade. Heat 1 Tablespoon of oil in a skillet over medium-high heat.  Sear the salmon on both sides til crispy.

While the salmon is cooking, mix all the salad ingredients in a bowl.

Slice salmon and arrange over salad. Drizzle with remaining dressing and serve with lemon wedges.