Place 1 rack ribs in crock pot with 1 bottle Sugar free BBQ sauce and 1/2 a stick of butter.  Cook on low for 8-12 hours.  

Roughly chop 1 head raw cauliflower.  Steam on stove top until fork tender.  Drain and remove steamer basket from the pot.  Add 1-3 tbsp butter, 2-3 oz cream cheese, 1/4 cup Parmesan cheese, splash of heavy whipped cream, salt and pepper to taste.  Blend with hand held blender to desired consistency. Enjoy!

Follow recipe for Fat Head pizza crust.  Top with Dei Fratelli pizza sauce, meat, veggies and lots of mozzarella cheese.  Bake at 425 for additional 10-15 minutes until cheese browns. 

Halve 4-6 Bell Peppers and remove seeds.  Blanch for about 5 minutes in boiling water.  Place on cookie sheet.  

Sautee 1 lb grass fed ground beef in a few tablespoons of olive oil and butter with 1/2 an onion, 1-2 cloves of garlic, 1-2 tbsp of italian seasoning, 1 package mushrooms, zucchini, a handful of fresh greens like baby spinach and a splash of red wine.  Let cook down.  Add 1 can of Dei Fratelli pizza sauce , 8 oz mozzarella cheese, salt and pepper to taste.  Fill the Peppers with the meat mixture and top with more mozzarella cheese.  Bake 20-30 min in 375 degree oven until the cheese browns nicely.

Soften 2 tbsp almond butter or natural peanut butter with 2 oz cream cheese--about 30 sec in the microwave.  Stir.  Top with sugar free Smuckers Caramel syrup and/or Hershey's sugar free chocolate syrup, spray whipped cream and some Lily's sugar free chocolate chips.

Melt 2 tbsp butter and 2 tbsp nut butter in good sized microwavable bowl for about 30 seconds.  Add 3 tbsp almond flour, 1 tsp coconut flour, 1 tbsp cocoa powder, 2 tbsp confectioner's Swerve sweetener,  splash vanilla extract, dash pink Himalayan salt, 1 beaten egg, 1/2 tsp baking powder and mix well.  Microwave for 90 seconds.  Tear up cake with a spoon or fork.  Pour heavy cream over top, squirt with sugar free caramel sauce.  Add peanuts, Lily's sugar free chocolate chips and spray whipped cream.  A truly decadent dessert worthy of sharing with someone special.

Melt 1/2 stick butter, 1/2 cup coconut oil, 1/4 cup natural peanut butter, 3 tbsp cocoa powder, 3-5 tbsp confectioner's Swerve, splash vanilla extract, dash of pink Himalayan salt and mix well. Pour into silicone candy molds or silicone ice cube tray.  Freeze until firm and store in refrigerator or freezer.