Low Carb Goddess

This blistered shish*to peppers recipe is the simplest summer appetizer. It relies on just 3 main ingredients—shish*to peppers, salt, and oil—but it’s still flavorful, satisfying, and totally addictive. You might think you’re going to eat one pepper, maybe two, but before you know it, you’ll have devoured half the pan! Um…yes, I’m speaking from experience.

Shish*to Peppers (3-Ingredient, Cast-Iron Method)

Ingredients:

* Shish*to peppers
* Olive oil
* Salt

What you’ll need:

* Cast-iron pan (or any heavy skillet)

Instructions:

1. Heat your cast-iron pan over medium-high heat until it’s hot.
2. Add a drizzle of olive oil and swirl to coat the pan.
3. Toss in the shish*to peppers in a single layer.
4. Let them cook, turning occasionally, until they blister and char in spots (about 5–8 minutes).
5. Remove from heat and sprinkle generously with salt.
6. Serve immediately.

That’s it.
Just blistered peppers, a little oil, and salt—simple and perfect.

Back to Basics

½ pounds beef bones, such as oxtail, short rib, knuckle, and shank (marrow works best$

2 stalks celery, cut into 2-inch pieces

1 large onion, cut into 8 pieces

1 medium leek - roots trimmed off, cleaned, and cut into 2-inch pieces

1 whole head garlic, halved crosswise

12 cups water, or as needed

2 bay leaves, or more to taste

1 tablespoon apple cider vinegar

1 teaspoon Celtic salt or Himalayan

1 teaspoon black peppercorns

Place beef bones on the prepared baking sheet.

Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.

Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, then pour in just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.

Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.

Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

A weekend project or use an electronic pressure cooker, it will finish it only 6 hours and your house won’t smell.

How do you know if you did it right after the broth cools and you put it in the fridge if it’s like Jell-O, you did it right!

Low carb Pho. I prefer to make my own bone broth, but you can use store-bought to make it fast and easy.

This low-carb pho recipe replaces rice noodles with zucchini noodles or shirataki noodles and uses a fragrant, homemade beef bone broth simmered with toasted star anise, ginger, and fish sauce. Thinly sliced raw flank steak is cooked instantly by pouring boiling broth over it, served with fresh herbs, bean sprouts, and lime

1 ½ pound beef rouladen (or other thinly sliced beef, pork or chicken)
1 (284 g or 10 ounces) bag kohlrabi noodles
Home.made bone broth or 2 cartons store-bought pho broth (roughly 1900 mL)
1 bunch fresh basil
1 bunch fresh cilantro
1 bunch green onions
1 lime
1 bag bean sprouts (roughly 227 g)

Key Low-Carb Pho Recipe (Serves 4):
Prep time: 15 mins
Cook time: 30-45 mins
Ingredients:
Broth: 8 cups Beef bone broth, 1 white onion (charred/quartered), 3-inch ginger root (charred/sliced), 4 Star anise, 2 Cinnamon sticks, 4 Cloves, 1 tbsp Fish sauce.
Meat: 12 oz Flank steak or Eye of round, sliced very thinly against the grain.
Noodles: 2 large Zucchini (spiralized) OR 2 packs Shirataki noodles (rinsed).
Garnish: Thai basil, cilantro, scallions, lime wedges, bean sprouts, jalapeño slices.
Instructions:
Char & Toast: Char onion and ginger under a broiler or over a gas flame until blackened. Toast star anise, cinnamon, and cloves in a dry pot until fragrant (2-3 mins).
Simmer Broth: Add beef broth, fish sauce, charred onion, and ginger to the pot. Bring to a boil, then simmer for at least 30 minutes. Strain broth and return to pot.
Prepare Noodles: Spiralize zucchini and divide among bowls. If using shirataki noodles, rinse well and boil for 2 minutes, then divide.
Assemble: Divide raw beef slices among bowls over noodles. Pour boiling hot broth directly over the beef to cook it.
Serve: Top with fresh herbs, bean sprouts, and a squeeze of lime.
Tips for Success:
Beef Prep: Freeze steak for 20-30 minutes to make slicing it paper-thin easier.
Lower Carb: For the lowest carb option, use zucchini noodles (zoodles).
Keto Sweetener: Add 1 tbsp of Monk fruit sweetener if a slightly sweeter broth is desired.
In a hurry? I’ll order from a local
Vietnamese restaurant and just ask them to discard the noodles and replace with extra bean sprouts. It works well.
Have a great weekend!

▢ 1 cup trimmed strawberries, frozen or fresh
▢ 1 Tablespoon chia seeds
▢ ½ Tablespoon lemon juice
▢ stevia, maple syrup or honey (to taste)

Zucchini spears. Just quarter your zucchini. Dip in egg white and then Italian bread crumbs. Bake at 420 for 25 minutes.

Mini pepper pizza! I used raw mini peppers as the crust. Left over tomato sauce, ground beef’s, sliced olives and sliced pepperoni.