- Paul’s Scrambled Eggs with a side of sauteed vegetables.
- Glenn’s Celery Stuffed with Yogurt and Blue Cheese
- David Mendosa’s Quick Stuff from the Grocer
- Chris’s Shrimp Salad
- Vegan Walnut Pate – from Shelley
- Marilyn’s – Chile Rellenos Jose
- Nola and Bob’s Sweet and Sour Red Cabage
- Jeff’s High Fat, Low Carb Breakfast Shake
- Michael’s Tapenade
- Barry’s Low Carb Cranberry Walnut Cookies
- Dick’s Chocolate Squares – Sugar Free, Grain Free, Lactose Free
- Barry’s Tempeh Pesto Stir Fry
- Paul S’s Boca Burgers
- Chocolate Frosting – Sugar Free, Gluten Free, Lactose Free
Frank's Tapenade Ingredients
Michael’s Tapenade was part of a low-carb pot luck conducted by the Boulder Very Low Carb Diabetes Support Group. We encouraged people to make it easy and fun, and to bring “tasting” size portions with no more than 5 grams carb in an actual serving, and smaller samples still for more tastings.
INGREDIENTS
40 g Walnuts
55 g Olives
90 g Artichokes
1/2 Red Pepper
DIRECTIONS
Buzz in a food processor until coarsely ground
MAKES 5 SERVINGS with 5 grams carb per serving.
TOTAL FOR ENTIRE RECIPE
Calories: 414
Protein: 10g 9%
Fat: 35g 70%
Carb: 23g 21%
TOTAL PER 1/5 PORTION SERVING
Calories: 82
Protein: 2g 9%
Fat: 7g 70%
Carb: 5g 21%
