Sauté the mushrooms and onion in butter in medium skillet until tender and slightly browned. Add the spinach to the skillet. Stir in the eggs, sour cream, nutmeg, salt and pepper. Spoon the spinach mixture into a greased 1-1/2 quart casserole; sprinkle with cheese.

Bake, uncovered, at 350°F until bubbly and the cheese is golden brown, about 45 minutes.

Makes 6 servings.

APPROXIMATE NUTRITION INFORMATION PER SERVING:
155 Calories; 11g Fat; 8g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

* I used part of a boneless pork loin roast.

Combine the marinade ingredients in a medium bowl; add the pork and mix well. Marinate in the refrigerator 3 hours.

Meanwhile spray a 12-inch nonstick skillet with cooking spray and heat over medium-low heat. Pour in the beaten eggs and spread evenly over the bottom of the pan to form a big "pancake." Cook until the underside is set but not brown. Very carefully flip the egg over in one piece and cook until the other side is set. Flip out onto a large cutting board; let cool. Roll up like a jelly roll and cut into thin ribbons. Set aside. Get all of the other vegetables ready for cooking.

Heat 1 tablespoon oil in a large wok over high heat. Add the pork and marinade and cook just until the meat no longer looks raw on the outside. Add the carrot, cabbage, bamboo shoots, mushrooms and bean sprouts; cook until the vegetables are crisp-tender. Add the sliced egg to the wok and cook just until heated through. The long strands will break up with stirring. Thicken with xanthan gum, if desired. Add salt, if needed. Sprinkle with green onions just before serving.

Makes 6 servings.

APPROXIMATE NUTRITION INFORMATION PER SERVING:
184 Calories; 7g Fat; 20g Protein; 11g Carbohydrate; 3g Dietary Fiber; 8g Net Carbs

Cook the cauliflower until soft, about 8 to 10 minutes; drain very well and break up florets a bit with a spoon (it's also very good if the cauliflower is still a little chunky). Put in a greased 8 x 8" baking pan or 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust top with paprika, if desired. Bake at 350°F for 20 to 40 minutes, until browned and bubbly. Or microwave, loosely covered, for about 40 minutes on 50% power, turning dish after 20 minutes.

Makes 6 servings

APPROXIMATE NUTRITION INFORMATION PER SERVING:
324 Calories; 27g Fat; 15g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

• 1/4 cup unsalted butter
• 1/2 cup water
• 1 tablespoon Splenda
• 2 eggs
• 1/2 cup + 2 1/2 Tbsp Carbalose flour
• 1 1/2 Tbsp vital wheat gluten

In a separate bowl, mix Carbalose flour, vital wheat gluten and Splenda. Set aside.

Place the butter and water in a medium pot and bring to a boil. Cook just until the butter is melted. All at once, add the flour mixture. Stir quickly and constantly until the mixture comes together and forms a ball. Remove from the heat and let cool a few minutes before briskly stirring in the eggs one at a time with a wooden spoon until a smooth, elastic dough forms.

Drop the dough by 8 large spoonfuls onto an ungreased baking sheet.

Bake at 425°F for 10 minutes then reduce the heat to 375°F and bake another 6 to 7 minutes until well browned.

Makes 8 small rolls.

APPROXIMATE NUTRITION INFORMATION PER ROLL:
100 Calories; 8g Fat; 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs.