Serves 8
4 tablespoons unsalted butter 
1 butternut squash (about 2 ½ pounds) 
1 ½ cup Gruyere or Swiss cheese, grated 
½ cup parmesan cheese, grated 
1 ½  teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
1 cup heavy cream 
1 cup Panko breadcrumbs 
 

1. Preheat oven to 375°F. 
2. Brush a 9 X 13-inch baking pan with 1 tablespoon butter melted butter. 
3. Peel the squash, then cut in half lengthwise. Remove the seeds. Slice each half into ¼ inch slices.
4. Combine the cheeses and salt and pepper in a small bowl.
5. Arrange half the squash in the bottom of the buttered baking dish and sprinkle half of the cheese on top. Layer the remaining squash on top and sprinkle the remaining cheese on top. 
6. Pour the cream evenly over squash and cheese. 
7. Melt the remaining 3 Tbs of butter and toss with the Panko crumbs in a bowl.  Sprinkle Panko crumbs over the top layer of cheese.  
8. Cover the pan with foil and bake for 35-45 minutes until the squash is soft when pierced by a fork. Remove the foil and continue to cook until the breadcrumbs have browned, about 10 minutes. Serve immediately or refrigerate and warm in the oven before serving. 

Alternatives: Use Yukon Gold or Red Bliss potatoes instead of squash. You can also substitute cauliflower or broccoli for the squash. 

2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar
Kosher salt

1. Fill a 4 quart sauce pan or a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon white vinegar. Heat  the water to a gentle simmer. 
2. Break each egg into a teacup.
3. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon. Add remaining eggs in same manner. Simmer eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a large bowl or pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds. 

Serve: over toast with homemade blender hollandaise, on top of a my Parisian Salad, or simmered in spiced tomato sauce Shakshuka

Video: How to poach eggs

I prepared this delicious, easy, and quick meal for my class "15-Minute Meals". For that class I added 1/2 of a yellow onion and 1/2 of a large delicata squash. No need to peel this squash which is a real time saver. Both additions were perfect!

Serve 4
12 oz smoked sausage, sliced into 2 inch pieces-Kielbasa or other precooked sausage is fine
kale-6-8 large leaves, spines removed, leaves ripped into large pieces
½  cup water
salt and pepper
 
Place all ingredients into an 8-quart stock pot over medium high heat. Cover and cook for 8 minutes. Season with salt and pepper to taste. Divide between 2 plates and serve.

​Alternatives: Green cabbage or any other hardy green can be used instead of kale. 
You can add additional vegetables such as sliced onions, garlic, small butternut squash cubes to pot. Choose vegetables that won't overcook in 8 minutes.

Serves 4 as a side dish 
​
2 cups radishes cut in half or in quarters depending on their size. 
1 tablespoon olive oil
½ tsp kosher salt
2 grinds of fresh black peppercorns
2 tablespoons mint, chopped
Salt and pepper to taste

1. In a bowl, toss the radishes with the olive oil and salt and pepper.
   
   
2. Place the seasoned radishes in the air fryer basket and cook at 400F for 7-10 minutes. Check to ensure the radishes are fork tender. 
3. Place the radishes into a serving bowl and toss with the fresh mint. Serve hot.

If cooking in an oven, heat the oven to 400F and cook for 10-12 minutes or until the radishes are fork tender.

Serves 2 as an entrée or 4 as an appetizer

4 tablespoons butter
1 tablespoon lemon juice
3 cloves garlic, chopped
½ teaspoon red pepper flakes
1-pound shrimp (25-30 count or larger), peeled and deveined
¼ cup fresh parsley, chopped
salt and pepper to taste
grated parmesan cheese for serving
1 lemon cut into wedges for serving
Optional additions: 1 tablespoon capers and/or 1 tablespoon sundried tomatoes, chopped 
       

1. Place the butter, lemon juice, garlic, and red pepper flakes into a 7-inch round baking pan and place into the basket of your air fryer (include optional capers and sundried tomatoes if using). Cook at 350 degrees for 6 minutes. 
   
   
2. Add the shrimp to the melted butter mixture and toss to coat the shrimp. Place the pan back into the air fryer and cook for 5 minutes. 
   
   
3. Remove the pan from the air fryer and sprinkle with the chopped parsley. Toss and serve in the hot pan with artisan bread for dipping and lemon wedges for squeezing. 

Serving options:
2 cups cooked pasta-toss the cooked pasta with the shrimp and butter mixture.
1 cup cooked rice-serve the shrimp and butter mixture over the rice.
2 cups spiralized zucchini cooked in the air fryer at 350 degrees for 4 minutes. Toss gently with shrimp mixture and serve hot.

Serves 2-4

1 lb cooked salmon or one 14 ounce can salmon
2 tablespoon mayonnaise
1/3 cup breadcrumbs-unseasoned
1 egg, lightly beaten
1 tablespoon herb, dill, parsley, chopped
1 stalk scallion, chopped
2 tablespoon oil
2 tablespoon butter
Lemon

1. If using fresh cooked salmon, break up the salmon with a fork. If using canned salmon, drain and reserve liquid from salmon. Leave the bones-they are so soft and will not be noticed in the patties.
   
   
2. In a bowl, combine the salmon, mayonnaise, breadcrumbs, egg, and herbs. If mixture is too dry to form into patties, add reserved liquid from salmon.
   
   
3. Form the mixture into salmon cakes using about 1/3 cup for each.

   
   
4. Place the oil and butter into a large sauté pan and heat over medium high heat. When the butter has melted and starts to bubble, place the salmon cakes in and cook until browned. Turn over and brown on the other side. Serve hot, room temperature, or cold. Serve with a wedge of lemon.

Serves 4
 
5 oz of mixed greens (arugula, field greens, watercress, frisee)
4 slices day-old artisan bread, cut into ½ inch cubes and toasted until golden.
½ lb thick slab bacon cut into ½ inch pieces
4 shallots (about ½ cup), peeled and chopped
½ cup sherry vinegar, or red wine vinegar plus 1Tbs
1/3 cup olive oil
1 Tbs fresh tarragon, chopped
1 Tbs flat leafed parsley, chopped
2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar
Kosher salt
Freshly ground pepper
 

1. Place the field greens and the chopped herbs in a large bowl with croutons.  Set aside.
2. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until well browned. Remove all but 2 Tbs of the bacon fat. 
3. Add the shallots to the bacon and cook until the shallots are soft. 
4. Add the vinegar to the pan and simmer to reduce by half. Turn off the flame and had the herbs to the dressing. 
5. To poach the eggs fill a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon white vinegar. Heat  the water to a gentle simmer. 
6. Break each egg into a teacup. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon. Add remaining eggs in same manner. Simmer eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds. 
7. Reheat the dressing and remove from flame.  Whisk the olive oil into the cooked bacon and vinegar and season with salt and pepper. Pour warm vinaigrette over the green and croutons.  Toss well and divide among plates. 
8. Place 1-2 poached egg onto each salad and serve immediately.

Serves 4-6
 
2 Tablespoons olive oil
12 ounces smoked sausage, sliced into ¼ inch pieces-on the diagonal
8 cloves garlic, thinly sliced
4 ounces butter, unsalted
½ head green cabbage-sliced thinly
1 teaspoon dried thyme or 2 teaspoons fresh
1 pound raw shrimp (peeled)-if frozen, thawed        
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested and juiced
½ cup heavy cream
Kosher salt and pepper to taste

1. Heat the olive oil in a large sauté pan over a medium- high heat.  Add the sausage, garlic, and pepper flakes. Cook until the sausage is lightly browned and the garlic is fragrant, about 5 minutes.
   
   
2. Add the butter, shredded cabbage, thyme, shrimp, and pepper flakes. Cover and cook until the cabbage is wilted and is bright green, about 3-5 minutes.
   
   
3. Add the chopped herbs, lemon zest, lemon  juice, and the heavy cream. Toss the ingredients gently to coat. Simmer for 3 minutes to heat through. Season with salt and pepper to taste. Serve hot.

Gin & Soda w/Cucumber and Mint

4 cucumber slices
4 mint leaves
2-3 ounces Gin- this is the time to be picky with your gin. Use a gin with botanical, floral, or herbal notes- Hendrick's Gin, Uncle Val's Botanical Gin are perfect.
Lime wedge

In a tall glass, muddle the cucumber and mint in the bottom. Pour in the gin. add ice and top with soda water. Finish with a squeeze of lime.

Serves 6

​Gremolata is a traditional Italian herb paste that is a simple combination of five ingredients: parsley, garlic, lemon, Parmesan, and extra virgin olive oil. With its bright, citrusy flavor, gremolata transforms ho-hum recipes into amazing dishes! Here I’ve combined gremolata with thinly sliced potatoes and roasted them to create a tasty side dish. It’s simple, delicious, and gorgeous!  
Low-carb trick-prepare and cook the stacked potatoes one day ahead and refrigerate. The refrigeration changes the structure of the starches in the potatoes to make them "resistant starches". Resistant starches have a reduced absorption rate in our bodies and helps to keep our insulin low. Learn more about this amazing phenomenon RESISTANT STARCH
 
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small minced garlic cloves
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
1 pinch pepper, freshly ground
8-10 Yukon Gold potatoes
 
Preheat the oven to 400 degrees. Spray 12 standard muffin cups generously with nonstick cooking spray.

To make the gremolata, combine the parsley, lemon zest, garlic, Parmesan, oil, salt, and pepper in a bowl and set aside. 

Peel the potatoes and slice them thinly (about ⅛ of an inch) using a sharp knife or mandolin. Add the potato slices to the gremolata and toss to coat. I use my hands to be sure to coat the potatoes evenly. Stack the potatoes to fill each muffin cup over the rim by about ½ inch. Press the stacked potatoes down firmly. Bake until the tops and edges of the potatoes are browned and the centers are tender when pierced with a fork, about 35 to 45 minutes. Remove the potatoes from the oven. Cut around each stack with a sharp knife and remove them with a spoon. Serve hot. These can be made one to two days in advance and reheated, covered, in a 300 degree oven for 20 minutes, or until heated through.  

Makes one cocktail
 
1 cucumber, diced
1 large jalapeno, seeded and chopped
2 ounces Silver Tequila (bright) or Anejo Tequila (smooth)
1 ounce orange liquor (bright) or Cointreau (smooth)
1 ounce freshly squeezed lime juice
1 tsp agave syrup or simple syrup (1 part water: 1 part sugar-sugar dissolved)
1 ounce jalapeno cucumber juice (see instructions below)
Kosher salt for rim
 
For the jalapeno cucumber juice:
Place the chopped cucumber and jalapeno in a blender and smash the pieces down into the pitcher. Blend on high until liquefied, about 30 seconds. (You may need to stop the blender and smash the cucumber pieces down more to get the blade spinning again.)
Set a fine-mesh strainer over a 2-cup measuring cup and pour the liquefied cucumber mixture through the strainer. Using a rubber spatula, press on the solids to extract as much juice as possible. Discard the solids in the strainer. Refrigerate until needed
 
Prepare your glass by running a slice of lime around the outside of the rim. Turn the outside rim of the glass though salt and set aside. Add 1 cup ice to cocktail shaker. Pour in Tequila, orange liquor, lime juice, agave, and jalapeno cucumber juice. Cover and shake for 30 seconds. Pour contents into salt rimmed glass. Garnish with a wedge of lime.

1 ounce Campari
1 ounce Sweet Vermouth
1 ounce Prosecco or any dry sparkling wine
Orange peel or wheel for garnish

In a rocks or lowball glass, add Campari, sweet vermouth, and ice. Top with prosecco and stir gently to combine. Garnish with orange peel or wheel.

Salmon Spirals with Herb Yogurt Sauce
Beautifully Delicious Cooking with Herbs and Edible Flowers by Liz Barbour

Serves 6

Herb Yogurt Sauce
½ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped chives or scallions
2 teaspoons chopped mint
1 teaspoon lemon zest
 
Salmon
1 whole side salmon (3-3 ½  pounds), skin removed
Olive oil
6 teaspoons Dijon mustard
⅓ cup chopped dill
6 four-inch wooden skewers
Kosher salt 
Pepper, freshly ground
 
Preheat the oven to 375 degrees. Line a baking pan with foil and brush lightly with olive oil.
 
To prepare the yogurt sauce, combine the yogurt, mayonnaise, 1 tablespoon Dijon mustard, chives, mint, and lemon zest in a small bowl. Season with salt and pepper to taste and set aside.  


Slice the salmon along its length into six ⅓-inch strips. Roll the strips into spirals and secure with a skewer. Spread 1 teaspoon of Dijon mustard on each spiral, sprinkle with dill. Place the spirals on the baking pan and season with salt and pepper. Cook until the salmon is firm to the touch when pressed, about 15 minutes. Remove from the oven and tent with foil to keep warm. To serve, remove the skewers and top with the herb yogurt. 

My husband has the steak thing down! His plate was so beautiful I had to take the picture. This is a perfect dinner featuring t-bone steak cooked in the Airfryer, my salmon Gravlax (see recipe posted), and my Southwest coleslaw. This coleslaw recipe is one of my "go to " recipes for any occasion. The dressing is great on sandwiches, veggie salads, and as a sauce for chicken or fish. Make extra of the Southwest seasoning and keep it on hand for meats, poultry, fish, and veggies. Enjoy!

Serves 8-10
4 cups red cabbage, shaved thin
1 small red pepper, sliced thinly
½ cup cilantro, chopped
¼ cup onion, minced or thinly sliced (or sliced scallions)
1 cup mayonnaise (choose Sir Kensington's avocado mayonaise or make your own using avocado oil or olive oil)
3 Tbs cider vinegar
1 Tbs honey
2 tsp Southwest seasoning-see below
Fresh ground pepper
 
1. Combine the cabbage, peppers, and cilantro in a large bowl.
2.  In a small bowl combine the remaining ingredients and stir to combine.
3.  Toss the cabbage mixture with ¾ to 1 cup of the dressing (save the rest for another salad).  Season with fresh ground pepper and kosher salt as needed.
 
Southwest Seasoning   
Makes ½ cup
¼ cup smoked paprika- I get mine at Homegoods!
2  tsp chipotle power or ¼ tsp cayenne pepper
1 Tbs granulated garlic
1 Tbs ground coriander
2 tsp ground cumin
1 tsp Kosher salt
 
Combine all ingredients and store in an airtight container.
 
Baja Chicken Tacos: Buy small corn or flour tortillas and a roasted chicken and shred the meat. Line the tortillas with Southwest coleslaw and top with shredded chicken. Substitute the chicken with broiled white fish to make fish tacos.

My chocolate peanut butter cups are a lower carb version Reeses Peanut Butter Cups.  They are just sweet enough to keep my sweet tooth happy. The recipe gets plenty of healthy fat from the coconut oil and peanut butter and they are so easy to make. Be sure to store them in the refrigerator because the high coconut oil content allows them to melt at room temperature. In the photo below you can see that I sprinkled them with chopped rose petals and flaked sea salt. The rose petals are from my garden and dried in a hanging drying rack. I ground them in my spice grinder. 

​¼  cup creamy, natural peanut butter or almond butter
½ cup coconut oil
2 ounces dark chocolate (85% cocoa), roughly chopped-chocolate chips are fine too
Optional Toppings: 2 teaspoons Ground rose petals, Flaked salt

1. Put peanut butter, coconut oil, and chocolate in a microwave-safe bowl and microwave for 1 minute. Remove and stir. Add 30 seconds more if needed to melt all the ingredients.
2. Line up your mini muffin cups onto a baking sheet. Pour the mixture evenly into the muffin cups.
3. Put the tray of chocolates into the refrigerator or freezer to set for at least 2 hours. Keep stored in the refrigerator or freezer. If left at room temperature, these chocolate cups will melt!

 

• 
  If topping with crushed flower petals and flaked salt, heat your oven to 300 degrees.

Have your toppings ready. You are just trying to soften up the top layer of the chocolate cups-to just barely melt them so your toppings will stick to the top.
Place the pan into the oven for 10 seconds-keep the door open. Sprinkle on a pinch of rose petals and then a pinch of flaked salt. Refrigerate for ½ hour. Store in the refrigerator or freezer. 

Triple Creme Cheese
Aged Gouda
Sopressata Salami
Speck-Italan cured ham
Pickled Quail Eggs
Olives
Seasoned Walnuts
Strawberries
Figs
​

I love to discover a delicous low-carb substitute for a favorite starchy or high-carb recipe. This mashed cauliflower is a delicious replacement for mashed potatoes. 

Mashed Cauliflower
Serves 6-8

1 medium head cauliflower, roughly chopped
4 cloves garlic
3 ounces cream cheese-full fat
2 tbsp unsalted butter
salt and pepper to taste
½ cup flat leafed parsley, chopped

1. Steam the cauliflower and garlic until easily pierced with a fork, about 10-15 minutes.
2. Drain the cauliflower in a strainer. Using a ladle, press the cooked cauliflower to remove extra water. Place the cauliflower into a large mixing bowl. 
3. Add the cream cheese and butter and mash with a potato masher or purée with an immersion blender.
4. Stir in the chopped parsley and season with salt and pepper to taste. Serve hot.

Here is a favorite low-carb side dish you should be enjoying. It is the perfect low-carb substitute for the high carb mac & cheese. As a bonus, the cheese sauce can be enjoyed with many other vegetables. 

Cauliflower with Cheese Sauce
 
Serves 6
1 large head of cauliflower
8 oz heavy cream
8 oz cheddar cheese, shredded
2 oz cream cheese
1 pinch cayenne pepper
Kosher salt and pepper to taste
 

1. Cut cauliflower into 1″ pieces. Steam for 4-5 minutes until just tender. Remove from heat and drain well. Set aside.
   
   
2. While your cauliflower is cooking, combine the heavy cream, cheddar cheese, cream cheese, and cayenne pepper in a small saucepan. Heat over medium-low heat, stirring until smooth.
   
   
3. Pour the cheese sauce over the cooked cauliflower and toss to coat. Season with salt and pepper to taste. Serve as is or pour into baking dish and brown under the broiler.

 
 
Crispy pork rind topping: Instead of breadcrumbs, put 1 cup of pork rinds in a food processor and process until fine. Sprinkle on top of cauliflower and cheese and brown under broiler.
 
Make it a Meal!
Additions: Stir in cooked chicken, cooked shrimp, cooked ground beef, or lobster.

Serves 2-4 
 
2 tablespoons butter, ghee, coconut, or avocado oil
12 ounces riced cauliflower fresh or frozen
1 cup frozen peas, thawed
1/4 cup carrot finely diced (optional)
1 ounce green onion, sliced
2 cloves garlic, chopped or sliced thinly
1-2 large eggs, beaten
2 tablespoons soy sauce or Tamari (more or less to taste) I love Bragg’s Aminos
1 teaspoon toasted sesame oil
½ cup cilantro, chopped
 

1. In a large heavy skillet, heat oil of choice over medium-high heat.
2. Add carrots, garlic, and riced cauliflower. Cook, stirring occasionally, until vegetables begin to soften--about 5 minutes. 
3. Make a large well in the center of the cauliflower and pour in the egg and stir it to scrambled. Combine gently when the eggs are cooked. 
4. Stir in the soy sauce, scallions, sesame oil, and cilantro. Taste and adjust seasoning.

Optional Additions:
Eggs, hard boiled
​Fried Tofu-see Liz's recipe
Shrimp
Shredded-cooked chicken
Thinly sliced, cooked sirloin or pork

BOOKS
 
The Big Fat Surprise -Nina Teicholz
Delay Don’t Deny -Gin Stephens
The Obesity Code -Dr. Jason Fung
The Complete Guide to Fasting -Dr. Jason Fung
Wheat Belly-Dr. William Davis
 
WEBSITES
 
www.dietdoctor.com
www.eatthebutter.com
 
FACEBOOK GROUPS
Delay Don't Deny: Intermittent Fasting Support

RECIPES
 
www.dietdoctor.com
www.eatthebutter.com
www.twosleevers.com
 
PODCASTS
 
Obesity Code
LowCarb MD Podcast
The Intermittent Fasting Podcast
Diet Doctor Podcast
 
MOVIES
 
FAT: A Documentary
The Magic Pill

YouTube

Tuit Nutrition with Amy Berger
For Today's Aging Women with Ann Parham

This is one of my favorite lunches. You can eat it for breakfast too! Egg salad is so good for you and really simple to make. I always have hard boiled eggs on hand so I can enjoy a hardboiled egg anytime in a salad or make egg salad when the mood hits. 
I often cook up a pound or two of bacon in the oven so I have cooked bacon available for any recipe. Sometimes I just snack on a crispy piece or use a slice to stir my Bloody Mary ;-). 
You will notice my specific use of Sir Kensington's Avocado Mayonnaise. It's a bit more expensive than Hellman's, but avocado oil is a healthier option to the soybean oil found in Hellman's. I love Hellman's Mayo, but recently gave it up when I took a closer look at the ingredients and saw that it contains soybean oil. I have eliminated highly processed seed oils from my diet and soybean and canola oil are right at the top of the list. 

Egg Salad with Bacon and Lettuce Leaves

2-4 hard boiled eggs, peeled and mashed
2-4 tablespoons Sir Kensington's Avocado Mayonnaise
1 tablespoons flat leafed parsley or mint, chopped (or both!)
salt and pepper to taste
Cooked bacon-I cook mine in the oven on a baking pan
Romain lettuce leaves

1. Combine the eggs, mayo, herbs, and salt and pepper together. 
2. Place two pieces of lettuce together and fill with egg salad. Top with bacon and serve.

Buttered Cabbage with Ground Beef
Serves 4-6
 
8 ounces butter, unsalted, grass fed
2 pounds cabbage, about ½ large head-shredded
1 teaspoon dried thyme or 2 teaspoons fresh
8 cloves garlic, thinly sliced    
1 pound ground beef
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested and juiced
½ cup heavy cream
Kosher salt and pepper to taste
 

1. Melt 4 ounces of butter in a large saute pan over a medium- high heat.  Add the garlic, ground beef, and pepper flakes. Cook until the beef is browned and the garlic is fragrant, about 5 minutes.
   
   
2. Add the shredded cabbage and thyme. Cover and cook until the cabbage is wilted and is bright green, 3-5 minutes.
   
   
3. Add the chopped herbs, lemon zest and juice, and the heavy cream. Toss the ingredients gently to coat. Simmer for 3 minutes to heat through. Season with salt and pepper to taste. Serve hot.

Optional: Add 1 tablespoon of fresh, chopped ginger with the garlic

Air Fryer Roasted Radishes
serves 4-6

2 cups radishes cut in half or in quarters depending on their size. 
1 tablespoon olive oil
½ tsp kosher salt
2 grinds of fresh black peppercorns
2 tablespoons mint, chopped
Salt and pepper to taste

1. In a bowl, toss the radishes with the olive oil and salt and pepper.
   
   
2. Place the seasoned radishes in the air fryer basket and cook at 400F for 7-10 minutes. Check to ensure the radishes are fork tender. Serve hot.

If cooking in an oven, heat the oven to 400F and cook for 10-12 minutes or until fork tender.