Easy Recipes



1 pkg Hormel Pork Roast Au Jus
¾ cup salsa
8 low carb tortillas
1 ½ cup shredded lettuce
¾ cup cheddar cheese
1 tbs sour cream (optional)
1 tomato, diced (optional)

1. Preheat oven to 350 F.

2. Wrap the 8 tortillas tightly in foil – heat in oven for 10 min.

3. Heat pork roast according to package directions.

4. Using two forks, shred the pork, drain.  

5. Put pork in 2 qt  microwave-safe dish and stir in salsa.

6. Cover loosely and microwave on high 1 minute or until hot.  

7. Assemble tacos and top with remaining ingredients.

 Serves 4



Minutes to Prepare: 20
Number of Servings: 4

1-2 bags frozen cauliflower
1 lb extra lean ground beef
1 cup water
1 batch taco seasoning (see recipe below)

1 green bell pepper, diced (optional)
¼ cup salsa
¼ cup sour cream (4 Tablespoons)
½ cup shredded cheese

1. Steam cauliflower on stove or use microwave.  I put mine in a casserole dish with a couple tablespoons of water (use chicken broth for extra flavor) and microwave for 5 minutes, stir, then microwave for 4 minutes.  

2. While cauliflower is doing its thing, brown ground beef in a medium skillet over medium heat until no longer pink. Drain the beef of any excess fat and return it to the skillet.

3. Add water, taco seasoning, and bell pepper to cooked ground beef; simmer until the sauce thickens, stirring occasionally.

4. While the beef is simmering, combine salsa and sour cream in a small bowl.

5. Make some "Cauli-rice" - chop steamed cauliflower into rice-sized pieces OR use a food processor on the "Pulse" setting and pulse that cauliflower a few times 'til it looks like rice-sized (not too long or else you'll be serving "mashed" cauliflower!)

5. Place a portion of caulk-rice on each plates. Top with a portion of ground beef mixture. Sprinkle each with a fourth of the cheese and a dollop of salsa-sour cream sauce. Serve and enjoy. 

Taco Seasoning
2 TBS Minced Onion
1 TBS Chili Powder
1 tsp Cumin
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Oregano
1/4 tsp Cayenne Pepper
1 Vegetable Bouillon Cube (I left this out the first time I made it and it was just fine)

Add to 1 pound of meat plus 1 cup water if not using recipe above


Cinnamon Dip

Serves 1-4 (eat as much as you want!!)

1/2 cup Fat Free Cottage Cheese
1 tsp. Ground Cinnamon
1 tsp. Stevia-based Sweetener (or to taste)
splash unsweetened Almond milk (I use this because sometimes the cottage cheese sticks to the blades and won't thin out - the almond milk helps)

Blend all ingredients until cottage cheese is smooth.  Serve with Fuji Apple Slices for an awesome flavorful snack.


Chocolate Strawberry Smoothie

1 cup unsweetened Almond Milk
Ice to bring liquid up to 2 cups
2 handfuls Frozen Strawberries (it's kind of hard to measure these exactly)
3-5 tsp stevia-based sweetener (I use a brand from Amazon called "Natural Mate")
Pinch Sea Salt
1/2 scoop Chocolate Protein Powder

Blend all ingredients 'til smooth.

Peanut Brittle Protein Shake

1 scoop Vanilla Protein Powder (any brand)
1 TBS Butterscotch Sugar-Free instant pudding
1 TBS Natural Peanut Butter
8 oz almond milk
3-6 ice cubes

Combine all ingredients in blender or Magic Bullet-style blender for an excellent tasting shake.

Mocha-chip Java Smoothie

(Serves 2)

1/2 cup Almond Milk
1/2 cup coffee (preferably cooled)
1 TBS cocoa powder
1/8 tsp sea salt
Ice to bring liquid to 2 1/2 cups
1/2 scoop protein powder (Chocolate, Vanilla, or plain will work - I use chocolate)
1/3 oz dark chocolate roughly chopped (85% Cacao would be best) 

Blend almond milk, coffee, cocoa powder, salt, and ice until mixed well.  Add protein powder and blend some more.  Finally add dark chocolate "chips" and blend until chips are spread fairly evenly.  Enjoy with a big straw to get all those yummy chocolate pieces!  

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