Free The Low-Carb Diabetes Solution Cookbook by Dana Carpender Page A

mark 4). While it’s heating, put the butter in a roasting pan and put it in the oven to melt.
    In a small dish, mix together the powdered erythritol and cinnamon.
    When the butter is melted, dump the pork rinds into the pan, and toss till they’re all evenly covered with butter—this takes a bit of persistence.
    Sprinkle the erythritol-cinnamon mixture over the pork rinds, stirring the whole time, so as to get it as evenly distributed as possible.
    Slide the pan into the oven, and give it 5 minutes. Pull it out and stir again. Give it another 5, and they’re done.
CAJUN PECANS
    Super-easy, super-addictive. Your biggest challenge will be sticking to the 1 / 4 -cup (55 g) serving size. You might want to make single-serving bags and stash them out of sight.
    2 tablespoons (30 g) coconut oil
    2 cups (200 g) pecan halves
    1 tablespoon (9 g) Creole seasoning (I like Tony Chachere’s More Spice Seasoning)
    YIELD: 8 servings 213 calories; 22 g fat; 2 g protein; 6 g carbohydrate; 2 g dietary fiber per serving
    Preheat oven to 350°F (180°C, or gas mark 4). While it’s heating, put the coconut oil in a roasting pan, and stick it in the oven for a few minutes to melt.
    When the oil has melted, dump your pecans into the pan, and stir till they’re all coated. Now spread evenly, and put them back in the oven. Give them 10 minutes.
    Pull them out of the oven, stir in the Creole seasoning, and let them cool. Store in an airtight container.
ROSEMARY WALNUTS
    Subtle but dazzling. I’ve given away little tins of these for Christmas, and people loved them.
    2 1 / 2 tablespoons (35 g) coconut oil
    2 teaspoons (2 g) ground rosemary
    1 / 4 teaspoon cayenne
    2 cups (200 g) walnuts
    Salt, to taste
    YIELD: 8 servings 227 calories; 22 g fat; 8 g protein; 4 g carbohydrate; 2 g dietary fiber per serving
    Preheat oven to 300°F (150°C, or gas mark 2).
    While the oven is heating, put the coconut oil in a roasting pan, and put it in the oven. Give it a few minutes to melt the oil.
    When the oil is melted, pull out the pan and measure the rosemary and cayenne into the pan. Stir them into the coconut oil until they’re evenly distributed.
    Now add the walnuts to the pan. Stir very well, making sure they’re all evenly coated with the seasoned oil, then spread them in an even layer. Put the pan back in the oven, and set your timer for 5 minutes.
    When the timer beeps, stir your walnuts well—I used a rubber scraper, and scraped the seasoned oil up off the bottom of the pan as I stirred, to work it into the walnuts better. Again, spread in an even layer, and put them back in the oven. Set your timer for another 5 minutes.
    Repeat the stirring, and put them back for 5 more minutes. Then cool, season with salt to taste, and store in an airtight container.
WICKED WINGS
    These wings are utterly, totally addictive! They’re a bit messy and time-consuming to make, but worth every minute. They’ll impress the heck out of your friends, too, and you’ll wish you’d made more of them. They also taste great the next day.
    This is one of the most popular (and most pirated) recipes I’ve ever published. The one criticism I see is that they’re too salty. If you tend to like things less salty, cut the salt to 1 / 2 teaspoon. Feel free to use this cheese mixture on thighs or breasts, too.
    4 pounds (1.8 kg) chicken wings
    1 cup (100 g) grated Parmesan cheese (use the cheap stuff in the green shaker)
    2 tablespoons (2.5 g) dried parsley
    1 tablespoon (3 g) dried oregano
    2 teaspoons (5 g) paprika
    1 teaspoon salt
    1 / 2 teaspoon ground black pepper
    1 / 2 cup (112 g) butter
    YIELD: About 50 pieces 68 calories; 5 g fat; 4 g protein; trace carbohydrate; trace dietary fiber per piece
    Preheat oven to 350°F (180°C, or gas mark 4). Line a shallow baking pan with foil. (Do not omit this step, or you’ll still be scrubbing the pan a week later.)
    Cut the wings into single joints, saving the