FTW Fried Cheese Snack

FTW Fried Cheese Appetizer


Prep time:  5 minutes

Cook time:  2-3 minutes total

Total time:  less than 10 minutes



2 eggs

1 cup coconut oil

½ cup coconut flour

1 cup pork rinds or low carb breadcrumbs

Mozzarella cheese of choice (cheese sticks or slices)

Marianna sauce or ranch for dipping



1.       Preheat coconut oil in a saucepan over medium heat (below 350*).

2.      Crush pork rinds in a bowl until it makes crumbs.

3.      Place cheese in coconut flour, then egg wash then, roll in pork rinds.  Make only a few at a time.  Placing to many in hot oil will lower cooking temperature.

4.      Place in hot coconut oil for 30 seconds then flip for another 30 seconds.

*tip – If wanted to make in advance you can freeze them at this point and fry later.

       5.  Remove from oil and place onto towel to drain excess oil.

       6.  Let cool for a minute and enjoy with dipping sauce such as marinara or ranch dressing.


Nutritional Information:  (5 pieces)

390 calories, 28g of fat, 3g of carbs, 35g of protein

I Can't Belive I can Eat Steak and Lose Weight

The #1 reason why I love being on a low carb/high fat/moderate protien diet is that I dont feel like I am missing out on anything! Even breads and sweets can be made with almond flour and sugar substitutes like monk fruit and stevia, so there is no problem at all with me saying "no" to the bread basket and desert at the restaurant....I have my own just as yummy alternatives at home. Our Fire Team Whiskey Protocol Participants agree! I hear almost weekly from our Enlistees: "Are you sure I can have bacon?" "I can have steak?!" and "I get to eat cheese!". Yes, yes and yes. And the pounds start melting off. You feel like you are living in "opposite world" where everything you were ever told about losing weight (i.e. the low fat, high carb standard American diet) is not true. Here is my weekly "I can't believe I can eat steak this and lose weight" staple:



2 six to 8 ounce steak filets

2 cups of baby spinach leaves

4 cloves of garlic, minced

1/4 cup white onion, diced

1 cup of heavy cream

1/4 cup of parmesan cheese, grated

2 cups of Brussel sprouts

Cold Pressed Extra Virgin Olive Oil

Himalayan sea salt or kosher salt

Black pepper

2 TBS of ghee (if cannot be found, use olive oil) 

Pre-heat oven to 350 degrees. Prepare vegetables. Mince garlic, dice onion and cup Brussel sprouts into halves. Grate 1/4 cup of a block of hard parmesan cheese.

Cover a cookie sheet with aluminum foil. Pour 4 Tablespoons of olive oil evenly on the pan. Add salt and pepper in an even amount on the pan (this it to your own taste, I prefer a lot of salt and even more pepper). Roll the Brussel Spouts in the olive oil, salt and pepper, coating each. Ensure the Brussel Sprouts are arranged in a single layer on the cookie sheet. Place in the oven for 15-20 minutes or until browned. 

Place skillet on a burner on high heat with 2 tablespoons of ghee. Let the ghee melt and start to pop (high flash careful of the hot oil popping up and burning you!). Place the steaks on the skillet and let sit until well browned and seared on each side. Dont press the meat, just let it sit to sear, this preserves and seals the juices inside to make the meat more tender. After both sides are well seared, place the steaks on a aluminum foil covered baking pan. Place the steaks on the bottom rack of the oven. Cook to your preferred temperature (I like my steaks a little more well done, others prefer more rare. My suggestion is that you check the meat every 5 minutes and use the "finger press" method or a meat thermometer to ensure your meat is cooked to your liking). After removing steaks from oven, let the meat rest for 5 minutes before serving. 

Place a skillet on the burner to medium heat. Place one tablespoon of olive oil into the skillet with the minced garlic and onions. Sauté until the vegetables turn clear and pliable. Pour the heavy cream and cheese into the skillet, stir until the cheese begins to melt. Add the spinach and continue stirring until the spinach leaves wilt thoroughly and all of the ingredients are blended together. 


© Fire Team Whiskey, LLC, 2018, All Rights Reserved




St Patty's Corned Beef and Cabbage

This recipie keeps the cabbage crispy to add a bit of texture to this dish. Also minus the potatoes for us carb avoiders. Enjoy! 


3 pound corned beef cabbage rinsed

2 cups chicken broth

2 cups water

1 teaspoon thyme

1 teaspoon black peppercorn

1/4 teaspoon whole allspice

1 1/2 pounds carrots, peeled and cut into 3 inch lengths (or 1 1/2 pound of baby carrots)

1 head green cabbage cut into 8 wedges

1 half white onion, cut into quarters, peeled into petals

Directions:  Place corned beef, broth, water, thyme, peppercorns, and allspice into slow cooker. Place the carrots and onions on top of the brisket. Cover and cook until beef is tender, 9-10 hours on low or 6-7 hours on high. After cooking is complete, strain and transfer vegetables into a serving dish, add the uncooked cabbage to the dish with the cooked vegetables. Pour 2 cups of the cooking broth into the serving tray with the vegetables. This will cook the cabbage enough, but not to the point where it wilts and loses its texture. transfer brisket to a carving board. skim excess fat from surface with a spoon. Slice the corned beef against the grain into 1/4 inch slices. Using a draining serving spoon, serve the vegetables with the sliced corned beef. Happy St Patty's and enjoy! 

© Fire Team Whiskey, LLC, 2018, All Rights Reserved