There is nothing that says “comfort food” like pot roast! Make it on Sunday morning in a crock pot and by the time it’s ready the whole house smells WONDERFUL!
Many people will try to “fancy” the recipe up. That’s OK – that’s their choice. But I think that a chuck roast combined with water and some root vegetables is really all you need.
I have to admit that I love, love, LOVE deviled eggs. And I hate, hate, HATE to make them!
I think it’s because it’s such a tedious process. Boil the eggs – cool them off … shell the eggs. Sigh … I always manage to mess up a few that now look pitted and diseased with big chunks out of them. Then I can’t stand it when the inside of the egg whites are wet, so I have to dry them out and I must pipe the yoke filling back in once it’s made – so there’s more mess that has to be cleaned up.
But they taste so darned good ………
Ahhhhhh! Fall is here and with it brings my desire … no, my need … for a big pot of veggie soup.
There is a way to make veggie soup in a low-carb way. It won’t work for induction, unless you opt for a chicken/beef stock instead of tomato juice, but that’s not “my mama’s veggie soup.”
I love coconut macaroons! Before I started doing the low-carb lifestyle, I would buy them from a nearby bakery everytime I saw them.
Well, doing low-carb meant no more visits to the bakery for me! I was missing coconut macaroons, so I tried this recipe and it’s really good.
