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Recipes

Rack of Lamb Recipe

Rack of Lamb Recipe: Low Carb/Keto Friendly

So Delicious, and simple too!

The holidays are coming up, and my family always enjoys Rack of Lamb on special occasions. What’s even better, is being able to take advantage of the times when this beautiful cut of meat goes on sale. I got the 2.5 pound rack of lamb that I used in this recipe for just $7.99 a pound. That’s a lot less than I typically pay for Rib Eye Steak or Fillet Mignon, and it tastes just a good for my money. The ingredient list is short and simple too.

Ingredients and Directions

One Rack of Lamb: approximately 2 pounds. The one I used had 7 bones for a total of three big servings.

2 Tablespoons of Butter: Softened

2 Tablespoons of Olive Oil

2 Tablespoons of Fresh Rosemary Leaves, chopped.

6-7 Cloves of Garlic, Crushed.

Salt and Pepper

Mix butter, olive oil, Rosemary, and Garlic.

Set the rack of lamb in a roasting pan fat side up, Salt and pepper to taste, and spread the mixture on top of the lamb.

Let the lamb sit for 45 minutes to come to room temperature. This is important so that the lamb cooks evenly.

Place the dish in an oven that has been pre-heated to 450 degrees. Cook for 15 minutes and then reduce the heat to 325 degrees and roast for about 30 minutes more for a 2 pound rack. A meat thermometer is important, and it should read 140 degrees for medium rare. When I made this dish, it was a little undercooked for our taste, so I put it back in the oven for another 10 minutes, and it was a perfect medium rare. I probable didn’t let it stand long enough to get to room temperate before I placed it in the oven.

After you remove the lamb from the oven, let it stand 10-15 minutes, carve and serve.

I hope this recipe becomes another favorite way to enjoy simple food for a wonderful life.

Categories
Fat Loss Menus Recipes

Secret Weapon Breakfast

Eat This: Stay Satisfied For Hours!
Eat This: Stay Satisfied For Hours!

This dish may not be my most beautiful recipe, but it will make you look beautiful.

Cook 3 cups of spinach in 1T coconut oil.  I added onion and red cabbage because it was handy.  I seasoned this with organic ginger, turmeric, and sea salt.  Top with 2 eggs cooked in coconut oil, and organic salsa.

I’ve been recommending this breakfast for more than 3 years now because it keeps me full all the way to lunch time, even if I eat as early as 6:30AM.

The secret to letting go of sugar and grains is making sure to get nourished on satisfying food.  Plus, dark leafy greens and colorful vegetables literally make your skin glow with healthy color, and who couldn’t use that this time of year?

Don’t forget to opt in at the right so that you can get The Sugar Freedom Plan at a deep discount when it’s released this December 26th.  It literally contains all of the meals that I used to lose 60 pounds, and keep them off for good.

And don’t forget to drink plenty of water today!

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Recipes Uncategorized

Sugar Free Berry Nut Muffins

During the holidays I can feel left out when everyone else is having muffins, bagels, coffee cake, or other breakfast goodies.  These are an easy substitute.

 

  1. Mix all the wet ingredients together
  2. Mix all the dry ingredients together.
  3. Combine wet and dry mixtures together. I mashed the raspberries while mixing. Leave to stand for 10 minutes to thicken
  4. Fill 12 muffin cups and sprinkle with chopped walnuts. Bake at 350 for 15-20 minutes.

You can easily substitute blueberries for the raspberries in this recipe.  These are delicious topped with some cream cheese.

The biggest challenge with sugar free baking is the sweetener.  Although these are yummy to me, someone who is used to sugar will definitely notice the stevia.  Still, this is a fantastic change when you get tired of eggs at breakfast!  Plus, these are full of fiber which is important in a diet that manages carb intake.

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Recipes

Easy Grain and Gluten Free Quiche

Make these today, and you’ll have an easy, elegant main dish for breakfast.

Easy and Yummy.
Easy and Yummy.

These keep in the refrigerator for three days, or freeze the extras.

When you eat Sugar Freedom style you need options for your first meal of the day that don’t include muffins, bagels, or boxed cereal.  These fill the bill, and they’re delicious and satisfying too.

My husband says, “Make these anytime. They’re better than hash browns!”

Mini Crustless Quiche

Serves: 6 Yield:12 quiches

5 eggs

3/4 cup cheese, shredded

1/4 cup celery, diced

1/4 cup green pepper, diced

1/4 cup onion, diced

1/2 cup mushrooms diced

3 drops hot pepper sauce (optional)

1/4 teaspoon sea salt

 Directions:

1. Preheat oven to 350°F.

2. Spray a 12 cup muffin pan with organic olive oil cooking spray.

3. Combine the eggs, cheese, peppers, onions, mushrooms and celery  in a bowl. Mix well.

4. Divide evenly among muffin cups.

5. Bake at 350 for 20 minutes, until a knife inserted in the center comes out clean.

Feel free to substitute other vegetables like spinach and red bell pepper.