Real Low Carb High Fat Recipes

Low Carb High Fat RecipesThat was then & this is now and it seems the whole world got it wrong. What follows are my takes on a few things I could not live without.  I can take most any recipe and make them into Low Carb High Fat Recipes and they stay in my head and have never been put to paper.  Long ago and far away I wrote a tiny book on sauces and come to think about it some of them are already low carb in that I use 40% heavy cream by the half gallon and heavy cream is the base for many sauces and soups.  Yeah, maybe I’ll post some of them at some point.

You will notice that I do not advocate the use of organic fruits & vegetables or grass-fed & organic meats and there is a reason. Though this is mostly what I do, many people are intimidated and let’s face it-it is an extremely expensive life-style. I think if you cannot afford to eat organic then if you are at least eating REAL foods and cooking from scratch, you are way ahead of most people in this country. I do not like Whole Foods Market for reasons explained elsewhere but here in Portland Town we have New Seasons Markets which are kind of mini-Whole Foods and whatever New Seasons doesn’t have there are dozens of specialty markets to fill my needs quite adequately.

Cooking real food does takes time.  It does not mean opening a can or grabbing something from the frozen food isle in the grocery.  It means picking the best ingredients you can afford and fixing yourself and/or your family meals from these ingredients. Living a LCHF lifestyle takes time, commitment, and usually a whole change to a Low Carb Pantry, refrigerator, and freezer and once it is done you may wonder why you didn’t do it long ago.

This will be slow for me, as I said the recipes are in my head and need to be put on paper.  So what you find here are just good, tasty, low carb from scratch food recipes.  Listen, I’m a chef, not an internet genius.  Many of the recipes may look more complicated than what you may be used to, but most come together quite easily and usually the more ingredients you incorporate the more complex the flavors.

Let it be said here, now and upfront that I AM NOT a food blogger.  I leave that to Carolyn Ketcham, Jennifer Eloff, Linda Genaw and the many, many other very talented Low Carb Food Artists and Bloggers and please…visit that page on this blog.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.