Daily Tidbits

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Monday, March 20, 2017

Shredded BBQ Pork...Keto

Cooking Directions
  1. Put the pork in the crock pot.
  2. Season with salt and pepper.
  3. Cook on low for about 6 hours.
  4. Shred pork loin and put it back into the crock pot.
  5. Mix the bbq sauce with the shredded pork.
  6. Cook for about 3 more hours.
  7. Serve over salad or wrap it in a low-carb tortilla.
Serves 4

Holly's Note:
I found some pork on sale at Winco and since BBQ was sounding good, I figured I'd give this a go.

So, so, so good. We love the G Hughes Sugar-Free BBQ Sauce. It's amazing. The Hickory flavor is our favorite. I find mine at Albertsons, here in Idaho.

The Doctor prefers to eat his shredded pork on a salad. I like to wrap mine in a low carb tortilla. Before Keto, I would eat mine on a toasted bun.

The carbs are a bit higher, but The Doctor simply adjusts what he eats the rest of the day to allow for them.

Friday, March 17, 2017

Ham and Egg Cups...Keto

  • 12 slices deli ham
  • 10 eggs
  • 1/2 cup cream or half and half
  • 6 T real bacon pieces
  • 1/4 cup shredded Colby Jack cheese
  • 2 T diced onion
Cooking Directions
  1. Whisk the eggs and milk together.
  2. Line a greased muffin pan with a slice of ham in each spot.
  3. Place some bacon pieces and onion in each ham cup.
  4. Sprinkle cheese over the bacon pieces.
  5. Pour the egg/milk mixture into each ham cup.
  6. Baker at 350 for about 15 minutes or until cooked through.
Makes 12 ham cups.

Holly's Note:
Original recipe found at Ditch the Carbs, which is an awesome site you should be visiting.

You can also add any kind of vegetable you want. Just make sure you figure those into your macros.

The Doctor likes to have these as snacks or fat bombs. They last in the fridge for a couple of days and are just as good cold.