Bagel with Peanut Butter - by Sara Ackerman Ratio 2:1

  • 55g Sami's Bakery Low Carb Plain Bagel
  • 22g Simple Truth Organic Crunchy Peanut Butter (or whatever you have available)
  • 21g Butter(European butter has higher fat content)


  1. Weigh 55g of bagel, cut into smaller pieces and toast to desired crispiness.
  2. Spread some butter over bagel while warm as soon as you finish toasting.
  3. Mix remaining butter with peanut butter, spread mix on bagel and serve.


Spaghetti with Noodles by Sarah Ackerman - Ratio 2:1

  • 85g    Miracle Noodle Noodles
  • 110g   Rao's Marinara Sauce
  • 28g85-15% Ground Beef (cooked)
  • 6g   Grated Parmesan Cheese
  • 10gSami's Bakery Dinner Rolls - 7 grain low carb
  • 4g   Simple truth Salted Butter
  • 18gOil (Coconut Liquid Premium - Natures Way).  Can also use MCT oil.


  1. Add Rao's Marinara to pan.
  2. Take the weighted cooked ground beef and add to pan with Rao's Marinara Sauce.
  3. Rinse and drain the noodles, pat dry and add to sauce.  Let simmer for 3-4 minutes.
  4. Put butter onto dinner roll and bake until butter melts into bread.
  5. Put the parmesan cheese on top of spaghetti.
  6. Drink the oil as a shot with the meal. 

Meatballs with Sauce by Cheryl Smith

Blend all ingredients for sauce together, add meatballs to sauce and cook in oven at 350 degrees for 20 minutes.

Meatball - after combining ingredients, roll into small balls and place into sauce to cook.

  • 45g 75-25 Ground Beef
  • 9g    Kraft Cheddar Cheese
  • 9g    Hellmanns Mayo
  • 1g     Green Onion (white part only)
  • 1/2g   Salt

Sauce - combine all ingredients, add meatballs and place in oven.

  • 44g   Cantadina Tomato Paste
  • 1/2gRaw Garlic
  • 1g      Dried Basil
  • 1g     Green Onion (green part only)
  • 6g    Olive Oil
  • 1/2gSalt
  • 1/2gBaking Soda