Fat Fast Cookbook: 50 Easy Recipes to Jump Start Your Low Carb Weight Loss (11 page)

I love these pepperoni chips! I think they’d be good crumbled over a salad, too.

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1 ounce pepperoni slices

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2 tablespoons whipped cream cheese

1.
    
Lay your pepperoni slices on a microwaveable plate, and nuke them for 60 to 90 seconds, or until crisp.

2.
    
Now eat them spread with the whipped cream cheese. That is all.

The coconut oil takes this over the 80% fat mark. It’s also very ketogenic.

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2 tablespoons canned jalapeno pepper slices

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Liquid sucralose to taste

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1 teaspoon coconut oil

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¼ cup whipped cream cheese

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⅓ ounce pork rinds

1.
    
Mix the liquid sucralose with the peppers—I’d start with 3 to 4 drops. You want them hot, tangy, and sweet. Set aside while you...

2.
    
Melt the coconut oil and stir it into the whipped crea K wh align="lem cheese.

3.
    
Be careful with your pork rinds; too many and you blow the fat ratio. Weigh them if you have a scale.

4.
    
Now spread the pork rinds heavily with the cream cheese, add a slice or two of sweetened jalapeno, and chow ‘em down! I love these.

This makes one serving of two peppers, but you’ll probably want to increase the recipe, or risk the family following you around, begging.

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2 fresh jalapeno peppers

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1 ½ ounces cream cheese

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2 slices bacon

1.
    
Slit your peppers, remove the stems, and scrape out the seeds.

2.
    
Divide the cream cheese into two chunks, and stuff each pepper with one.

3.
    
Wrap each pepper with a slice of bacon, covering as completely as you can. Secure with toothpicks.

4.
    
Wash your hands super-well with soap and water to get the hot pepper off!

5.
    
Now broil or grill till the bacon is cooked. Devour!

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Wow. Just... wow.

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1 packet tofu shirataki fettuccini

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1 ounce pancetta (Italian bacon)

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1 tablespoon butter

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½ ounce cream cheese

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1 teaspoon minced parsley

1.
    
Drain and rinse your shirataki, and put them in a microwaveable bowl. Use your kitchen shears to snip across them a few times, then nuke ‘em on high for two minutes, while you...

2.
    
Chop the pancetta fairly fine. Put a medium-sized, heavy skillet over medium-low heat, and start the bits browning.

3.
    
When the microwave beeps, drain the shirataki again, and nuke them for another minute. Go stir your pancetta!

4.
    
You know the drill: when the microwave beeps again, drain the noodles again. Stir the pancetta!

5.
    
Add the butter and cream cheese to the noodles, and toss till they’re melted and have coated the noodles evenly.

6.
    
Scrape the crispy pancetta bits and all the fat from the pan into the noodles. Toss again. Add the parsley, give it one last toss, and eat.

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1 ½ ounces cream cheese
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1 tablespoon heavy cream

 

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1 tablespoon blue cheese, crumbled

 

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½ clove garlic, crushed

 

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Hot sauce to taste

 

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2 large celery ribs

 

Instructions

 

1.
    
Measure everything but the celery into a bowl, and use a fork to mash and stir it into a dip, leaving a few lumps of blue cheese.

 

2.
    
Serve stuffed into the celery ribs.

 

Nutritional Information

 

Per Serving: 245 Calories; 23g Fat (82.2% calories from fat); 6g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Usable Carbs

I love coleslaw, and this makes a nice big serving.

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1 tablespoon sour cream

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1 ½ tablespoons mayonnaise

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½ teaspoon brown mustard

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1 teaspoon cider vinegar