LOW SODIUM GIRL RECIPES

Steps:

• Heat the oven to 200°F: Line 1 or 2 baking sheets with aluminum foil and set the baking racks over top. You'll typically need 1 baking sheet for thick-cut bacon or 2 baking sheets for thin-sliced bacon.
• Trim the rind from the pork belly: Use kitchen shears to trim away the tough outer rind on the slices of pork belly. The rind will be a slightly different color and have a tougher, more rigid texture than the softer pork fat underneath. Discard the rind or save for rendering lard.
• Transfer the pork to the baking sheets: Lay the slices of pork on the cooling racks over the baking sheets. Arrange the slices close together, but not touching. You want to make sure there's air flow under and around the sides of the slices.
• Brush with maple syrup: Mix the liquid smoke into the maple syrup, if using. Brush all of the slices with the maple syrup, then flip and brush the other side.
• Sprinkle with spices: Mix together the smoked paprika, cumin, and black pepper. Sprinkle the top side of the slices generously with spices, then use your fingers to gently rub the spices into the meat. (If you're not on a low-sodium diet, you can add some salt to this spice mix; you can also sprinkle the slices with a little salt after frying.)
• Bake for 1 hour: Place the baking sheet(s) in the oven and bake at 200°F for 1 hour to dry them out. When done, the pork will be cooked through and opaque, but still very rubbery and flabby.→ At this point, the bacon can be fried immediately, refrigerated for up to 5 days, or frozen for up to 3 months. If freezing, place wax paper or freezer paper between the layers and thaw overnight in the refrigerator before using.
• Fry the bacon: Warm a skillet over medium-high heat, then add the bacon in a single layer without crowding — work in batches, draining the fat from the pan as needed between batches. Fry until dark golden-brown and as crispy as you like it, turning frequently to make sure neither side starts to burn. Transfer to a plate lined with a paper towel to drain. Serve while still warm.

Steps:

• For the muffins: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinnamon in a medium bowl.  
• Whisk together the coconut oil and confectioners' erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny). 
• Using a measuring cup or cookie scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.  
• Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.  
• For the cream cheese icing: Whisk together the cream cheese, cream and confectioners' erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.