One thing that may plague you while being on a diet such as keto or paleo, is cooking delicious meals the whole family wants to eat. Today’s recipe for instant pot pork tenderloin is just that — utterly delicious.
Marinated in a highly flavorful marinade overnight ensures a tender, juicy pork tenderloin every time. Plus, cooking it in the instant pot makes it that much easier!
This authentic picanha roast recipe (sirloin cap) is cooked in the oven using just 3 simple ingredients. The result is a tender and juicy cut of beef with a crispy and golden brown cap of fat that melts in the mouth. Serve with these yuca fries! It’ll save you a trip (and money) to the best Brazilian steakhouses. Watch our quick VIDEO!
There’s nothing quite like a perfectly cooked medium-rare prime rib, but it’s nice to know how to roast a more reasonable (both price and size) type of roast. You know…a good Sunday-dinner-with-the-family-type of roast. That’s what we’re doing here. There are different types of beef for dry or oven roasting. We’re going to do two different types, a sirloin cap roast (they run about 1-2.5 lbs) and a rump tip roast (they run about 3 pounds). Either of these is a good size for 2-4 people and you’ll probably have some leftovers. So, we’re roasting up some hunks of meat.
Top sirloin cap is a lesser-known cut that we’re fond of here at Butcher Box. It comes in a small 1.5-pound roast, and, due to its petite size, it can be treated like a roast and cooked whole, or sliced into steaks and grilled or seared in a cast-iron skillet. Either way, this lean cut’s flavor has savoriness and a clean finish.
Top sirloin cap does get kind of a bad rap, since, due to its lean composition, it’s easily overcooked. And once that happens, forget about it–it gets super dry, chewy, and unappealing. The good news is that using a meat thermometer makes it easy not to overcook this versatile cut of meat. If you’re roasting it whole, just pull the meat when it hits 140°F.
We’ve also noticed in some test runs with top sirloin roasts that giving the meat a solid 15-to-20 minute rest goes a long way in ensuring tender, juicy slices of meat. So build rest time into your overall cooking time when planning—this might mean it’s a good cut for Sunday dinner, when you have a litt
Our sugar-free Ranch spice mix is full of flavor! This recipe makes a large batch that you can always have ready to use in dressings, dips, or marinades. Also, a jar of spice mix is a wonderful gift for family and friends.
So why would you want to make your own mayo? For one, store bought mayo is frequently made from soybean oil or canola oil. These are not keto-friendly oils and can cause inflammation for a lot of people. Sure, there are commercial mayos made from olive oil or avocado oil, but you will pay a steep premium for them versus a soybean based mayo.
This Egg Fast recipe was created to use up the egg whites from the Egg Fast Chocolate Fudge Ice Cream recipe. These little cookies have a wonderful vanilla flavor, but any flavor extract could be substituted for the vanilla. Maple is especially delicious!
Anyone who has read (or seen) the Harry Potter series will be familiar with "Butterbeer." This is my low-carb take on the famous beverage of the Wizarding World. I made it Egg Fast friendly, because I have a close friend who only likes those frosty, frou-frou, coffee beverages. I explained to her that she could have any bulletproof beverage (coffee, tea, or even hot cocoa), and I think she's finally starting to come around. This recipe is for her. Some people like to add eggs to their Bulletproof Beverage, and I think you could probably do that with this beverage as well (if that's your "bag").
I found a recipe for egg fast ice cream at "I Breathe, I'm Hungry" a little while back, and I made my own version using ice cream flavoring*. The hubby even liked it, and he doesn't do egg fasts!
I like this homemade cashew milk better than the almond milk I usually buy, and I can't wait to try it in all my favorite (former) almond milk-containing recipes!
It's hard to come up with new ways to eat eggs when on an Egg Fast. The only way I can survive is to disguise my eggs as other dishes. This is one of those dishes. I can't take full credit for this recipe, because the original version (which is not entirely Egg Fast friendly) comes from Jessie at Sugar Free Like Me. I have been thinking about this recipe for quite a while now, trying to come up with a way to make it 100% Egg Fast friendly, and I've finally done it! So, thank you for the awesome inspiration, Jessie! :)
This recipe puts a new spin on regular hard-boiled eggs by frying them in some butter and topping with a tangy Yum Yum Sauce. If you're not a fan of tangy flavors, feel free to replace the Yum Yum Sauce with regular mayo or just plain, melted butter. This recipe is 100% Egg Fast-friendly. But don't limit yourself to eating it only on an Egg Fast! This can be enjoyed with any LCHF diet.
This sauce has a mild tanginess to it that I just cannot get enough of! It makes an excellent shrimp sauce and an even better sandwich/wrap spread! Try it on a turkey wrap! ;) It's completely Egg Fast-friendly because it's high in fat. If you use it for the Egg Fast, it makes quite a nice swap for mayonnaise. Anywhere you would use mayo, just sub this in.