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Type 1 Diabetes Awareness

Let’s spread awareness!

As many may know my husband, Mr. LowCarb, is a type 1 diabetic so this topic is very near and dear to my heart. In the low carb/keto/carnivore community we hear a lot about type 2 diabetes and reversing it through adopting a ketogenic way of life which is great and important to share and change the way the medical establishment treats T2D. Continue reading “Type 1 Diabetes Awareness”

I am back!!!!!

It seems like forever and a day since I have written an actual post! In truth it has been forever! The last three-ish years have brought all kinds of challenges and adventures which have unfortuneately taken me away from my keto blog writting! We have gone through Covid, longer tax seasons, a daughter graduating college, three more kids graduating highschool and the parties that went with them, moving to a new city, raising baby chicks into egg laying chickens, a son getting married and divorced, another son getting engaged and an upcoming wedding. So let’s just say life has been busy. My dad moved my website to a new host and is helping to keep it all spiffy so I can focus on content. Oh and I started a YouTube channel!

July 8th 2021 we closed on our new home in a small city and moved on July 19th 2021!

Continue reading “I am back!!!!!”

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Under Construction

Dear friends and followers,

Shari’s Low Carb Kitchen is currently under construction, though you will still have access to the recipes and articles here, as I work to move it to a new hosting site and get everything all spiffy looking and even have a search and print feature! The move should be completed in the next couple months so thank you for your patience.

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Whip it Good!

Do you enjoy whipped cream, but don’t enjoy the cruddy ingredients in the store bought whipped cream? Well making it yourself is super easy to do at home and you only need heavy whipping cream, or full fat coconut milk if you’re dairy free, a keto sweetener(if you want it sweetened), and an electric hand mixer. If you’re making a large batch you may want to use a stand mixer or different from what I am using in the video. Continue reading “Whip it Good!”

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Cold Brew Coffee

Do you like coffee? Is it your second love, or maybe even your first love? Are you an instant coffee drinker or do you like to brew? Are you tired of having your counters cluttered with a coffee machine? Have you heard of cold brew coffee and been curious about it? Maybe you buy it premade from the store and are intimidated by the thought of making your own? If you have been wanting to try to make your own but don’t know where to start this is the place for you. I have broken it into two easy tutorial videos and even included a bonus video of making Keto Lattes! Continue reading “Cold Brew Coffee”

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It’s Tax Season

I am sorry I haven’t been around or updating my kitchen. I can’t believe it was November that I posted last! December got away from me with Christmas and I had so much I wanted to post too! Oh well, one can only do so much. It’s tax season and I work preparing taxes during that time. As you can imagine life is crazy right now, add in the crazed panic of the Covid-19 virus going around and that only increases the craziness. So please forgive my absence, but know that after April 15th I have some great posts lined up and coming your way. New videos, interviews, health articles and finishing my 3 part series on diabetes and blood sugar I started in November. The site will also get a facelift as I learn how to make things searchable, pin-able and printable! Lots I want to accomplish. So stay tuned and let us countdown to April 15th. In the meantime stay safe and healthy. Know all my followers are in my prayers. Much love from all of us at Shari’s LowCarb Kitchen.

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Diabetes Awareness Part 1; Type 1 diabetes

November is national diabetes awareness month and while the awareness month is coming to an end, awareness should be spread all year long. Originally I was going to do one long blog post addressing the different types of diabetes and what to do about them, however after giving it some thought that is too much information to condense into one post. I will do three parts to my Diabetes Awareness series. There are two main types of diabetes, type 1 and type 2 then throw in prediabetes and you have a mess. Part one will focus on Type 1, while parts two and three will focus on A1C, Prediabetes and Type 2 diabetes. Continue reading “Diabetes Awareness Part 1; Type 1 diabetes”

Grow your Ketogenic Low Carb community

A couple weeks ago we were able to make one of our goals become a reality. Mr. Low Carb and I have wanted to have monthly low carb potlucks to grow our low carb community and educate on the ketogenic way of life. Finally after months of saying we were going to do this our first one happened on September 12th, 2019. We had a lovely turn out and loads of great food, which I forgot to photograph. We did have another mini one a couple days later for a breakfast version, which I did photograph the food. One out of two isn’t bad, right?

I also gave a presentation for why we want to live the low carb life. It is my plan to give a mini presentation at each potluck focusing on a different aspect each time.

I hope this will encourage some to work to grow their low carb ketogenic community and support. You do not have to give presentations, just get together and share great food and recipes!

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Enchilada Stuffed Peppers

One meal I miss from my higher carb eating days is my cheesy enchiladas. Mr Low Carb didn’t really care for them as he doesn’t like refried beans but he would eat whatever I made. I knew I had to find a low carb alternative for this! I have also been on a stuffed pepper kick lately, don’t ask me why, which is really strange because I never really used to like peppers. It’s funny how my taste buds have changed with this new lifestyle. Last week I made lasagna stuffed peppers, but forgot to take pictures or track what I put in them so no blog post for those, however I will post the next time I make them. As I was driving around doing grocery shopping my mind was swirling with some new recipes I would like to try and put together and Enchiladas were one of them. I hope you enjoy them as much as we did tonight. You won’t even miss the refried beans.

What you will need(most items can be approximates):

  • 1-2 tbsps of your favorite fat, I used avocado oil for this
  • 12 oz riced cauliflower, you can buy this frozen or rice your own
  • 8 oz cream cheese, I use Philadelphia as that is the lowest in carb amount
  • 5-6 peppers
  • 3/4 pound of roast, you can use ground beef, shredded steak or pork as well…I just had some roast I wanted to use up
  • 1/2 cup enchilada sauce
  • 1 1/2 cup shredded cheddar cheese

Heat oil in a skillet, then add the cauliflower and cook on med-low till moisture is gone and it starts looking dry”ish”. Next add the cream cheese to the cauliflower. Stir every now and then till mixed evenly and heated through. The cauliflower and cream cheese are taking the place of the refried beans, they have almost the same consistency.

While the cauliflower and cream cheese are cooking, wash your peppers and prep them to be filled. You will slice the top off as little as possible, but enough that allows you to get to the membranes of the inside. Take a paring knife and cut out the seed pack and any membrane you can’t just pull out by hand. Be sure to get all the seeds removed. Place in cooking dish, you want a pan that will fit the peppers nicely without a lot of extra room so they do not topple over. One thing I might try next time is roasting the peppers before hand for a few minutes before filling them.

Now take your cook meat and mix it with the cauliflower mixture, mixing well, and let it get heated thoroughly. At this point you can choose to add the enchilada sauce to the mixture or you can add it later.

Next take 1tbsp of shredded cheese and place in the bottom of each pepper. Then fill pepper with the meat/cauliflower mixture. Really pack it down.

Add 1 tbsp enchilada sauce to each pepper. Make a well in each of the filled peppers for the enchilada sauce(next time I will put the sauce in with the mix as it’s kind of messy to do after) and combine with a spoon or your fingers to mix the sauce around.

Top with another 1-1 1/2 tbsp of cheese, drizzle a little more enchilada sauce on the peppers. Make a tent with foil and bake at 425 for about 30 min, remove foil and bake for another 20 min or so until cheese is golden bubbly and pepper is tender.

Top with sour cream and shredded lettuce if you’d like.

The nutritional information given is just an approximate as it will all depend on the size and color of the pepper, what kind of meat used, and different brands of ingredients can have different amounts of carbs. In the pictures you will see 11 stuffed peppers, I am making the recipe amounts here for 5-6 peppers, adjust as you need to.

Nutrition: Net Carbs 6g; Protein 24g; Fat 38g

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Wellness Wednesday interview with Laura

Today I had the pleasure of interviewing my dear friend Laura. Laura is a busy wife and mom/grandma to her awesome hubby and their 10 children and 3 grandchildren. Laura is blessed to be able to stay at home and even watches the grandkids! She is an awesome go getter and I just love hearing her tips and ideas for large families. Listen to how switching to from the SAD way of eating to the LCHHF way of eating is working for her family, how they feel their health is changing, how their budget is and much more. Continue reading “Wellness Wednesday interview with Laura”