When I was growing up I remember how great it was to wake up to wonderful smells coming from the kitchen. It felt so good to just snuggle deep into the covers anticipating the delicious breakfast being prepared. Then, later on as an adult those delicious smells were up to me to create for others, and I had to shiver out of a cozy bed to begin chopping, frying and cracking away for the gang while half asleep.

Well, help is here! In this video I show you how to throw together an easy, nutritious breakfast casserole that you can make ahead of time and just heat up when you're ready to feed a houseful of hungry guests! It has a coconut flour crust, parmesan cheese and lots of yummy ingredients that are absolutely divine together. Of course, it's low carb and sure to get rave reviews just like all the recipes I share with you. This is a favorite Christmas morning tradition at my house and I hope it becomes one of yours! Enjoy!

Sausage & Egg Casserole (for two)

Make Coconut Flour Crust:

• One half cup coconut flour
• One quarter cup coconut oil
• Enough water to make a dough (add slowly and work with the consistency of pie dough made from flour)

Bake crust at 375 degrees for half an hour 

 Filling:

• 3 large mushrooms sliced thinly
• 1 cup thinly sliced onion
• 1 tbsp coconut oil
• One quarter tsp. Lawry’s Seasoned Salt
• One half cup parmesan cheese grated
• One quarter cup olives chopped
• One half cup sausage fried and drained
• 4 eggs beaten
• Lawry’s Seasoned Salt to taste
• Pepper

Melt coconut oil in frying pan on medium high. Sautee mushrooms and onions until they begin to brown. Add cheese and seasoning. Keep cooking until the contents are a delicious brown. Put mixture in the baked crust. Spread chopped olives and any other choices like peppers, tomatoes and such.

Fry sausage and drain put over other ingredients.

Pour beaten eggs over mixture and refrigerate in you are making this ahead of time.

Bake at 400 degrees for half an hour.

"Mmmm.... what's cooking?" That's the question you're bound to hear as this simple dish simmers on the stove sending a savory smell that truly excites the senses. One bite of these sautéed onions and mushrooms and you'll forget you ever craved those carb laden side dishes of the past.

Recipe:

4 large mushrooms sliced thinly

2 cups thinly sliced onion

2 tbsp coconut oil

One half tsp. Lawry’s Seasoned Salt

Three quarters cup parmesan cheese grated

One quarter cup almond flour

Melt coconut oil in large frying pan on medium high. Sautee mushrooms and onions until they begin to brown. Add cheese and almond flour and seasoning. Keep cooking until the contents are a delicious brown. Serves four. Watch me cooking this delicious dish.

How did I end up with the yellowest custard you'll ever see? You’ll see when you watch this video from my kitchen where I have such fun playing with food! When this yummy, custard dessert comes out of the oven you’ll impress and delight your hungry family or guests. AND of course this dessert is almost carb-free.

In my book, The Mouth Trap: the butt stops here! I talk about the journey I took toward better health and vitality by dumping excess carbs from my pantry and life. Join me now as I whip up a new take on this classic custard adventure!

Extra Rich Custard

8 egg yolks

One fourth cup sugar

One fourth tsp. salt

1 tsp. vanilla

2 cups scalded whole milk

Scaled milk on medium heat allow to cool until lukewarm.

Slightly beat egg yolks and slowly add sugar, vanilla, salt and cooled milk.

Cover bottom of a roasting pan with an inch of water. Pour custard mixture into buttered custard cups and place in roasting pan. Place pan in 325 degree oven for 40 – 45 minutes or until knife when placed in custard comes out clean.

September 19, 2014 by Pam Young

For most of us, autumn ushers in a certain crispness in the air, cool breezes, and lots of opportunities to share delicious food with our friends and loved ones. The grocery store produce aisles are brimming with greens, yellows and oranges like the fall leaves swirling above us. That's when I think of potato salad—but not the kind you're used to making. Potato salad can be a favorite summertime picnic treat, but you'll want to enjoy my low carb version every day of the year!

As I wrote in my book, “The Mouth Trap: the butt stops here low carb edition, overhauling high carb recipes can make you feel so much healthier. I call this invention my no potato- potato salad and you won't believe how delicious it is! You could say that potato salad just got a face lift. Or maybe I should call it an eye lift? But any way you scoop it, this new treat definitely beats the old high carb concoction that you’ve made in the past. The secret? Trade those old brown russets for a head of snowy white cauliflower. Yes cauliflower! We toss in oodles of crunchy goodies and lots of my favorite Bubbies. Your friends and family will gobble it up and you'll love how quick and easy it is to make. Of course... plucking a tune on the egg slicer is optional as you’ll see in my video today.

I think you'll love my easy recipe for low carb pizza. Because there is no flour in the crust, I’ve been able to slash the carbs. Your taste buds will swoon and you’ll discover that even on a restricted carbohydrate diet you can still indulge in pizza.

About twenty frozen tomatoes

¼ cup water

Penzey Italian spices or taco seasoning and Lawry’s Season Salt and salt and pepper if you wish

Simmer for 3-4 hours or more. Skins pull off tomatoes easily when done

Blend sauce in a blender when it’s cooked down. You can keep tomato sauce in fridge for a couple weeks.

Fry a pound of Italian sausage and drain.