My husband and I are very untraditional people when it comes to celebrating the holidays. We like to do things differently. For the first 8 years of our relationship we didn’t even put up a Christmas tree! It’s no surprise that our Thanksgiving every single year is totally different. Since we have been on our low carb journey we decided to keep with that theme for our big meal on Thursday. Here is my menu.
Roasted whole chicken. I do not feel like making a huge turkey this year since it’s only the two of us. I will roast the chicken with just some garlic, ginger, lemon, onions, and extra virgin olive oil, salt, pepper, and sage on the skin.
Cauliflower cheesy rice but this time loaded with ranch, bacon pieces, and cheddar cheese.
Here is the original recipe- https://gracegothealthy.com/2013/07/12/cheesy-cauliflower-rice/
Steamed green beans. I love how simple and sweet they taste.
Deviled eggs. I don’t have a recipe for these. I just wing them.
Jalapeno Poppers. I will be following this recipe-
Caprese salad. So simple. Just fresh tomato, mozzarella, and basil all layered and stacked topped with extra virgin olive oil, and balsamic vinegar.
The dessert I chose is to honor my husband. He loves peanut butter cups so we are going to have these-
That’s it! I am excited because we will be able to eat lots of yummy foods and still stay in ketosis land 🙂
Low carb has been working out really well for us so far! Onward.
What are you serving your family for Thanksgiving? Are you bringing a famous dish to a party? Let me know!
A guest post by Jen!
Hey guys, I’m back! I’ve put together even more recipes to satisfy your daily cravings except instead these are guilty pleasures turned healthy. Working at a medical and cosmetic practice is tough! We specialize in breast reconstructive surgery and breast augmentations in Kansas City so we always want to look our best even if I just want to devour an entire cheesecake. Everyone is always wondering how I stay healthy and (somewhat) slim but bring fries and mac and cheese to work! Well here is my secret: tweaking recipes and finding recipes that allow me to have what I want but a better form of it. Then I make a bunch so it’s accessible right at the tip of my fingers and even bring it into work for lunch. So that mac and cheese and delicious French fries can really be yours forever without worrying about chemicals and extra fat that your body just does not need!
– The healthy way, which is even easier than the non-healthy way!
- 5 Large Roasting Potatoes
- 2 Tbsp. Olive Oil
- Salt and Pepper to Taste
- Preheat the oven to 400 degrees.
- Then Peel and Wash the potatoes to prepare for slicing.
- Begin slicing, I like to use a mandolin to get perfect sizes for even baking, if you don’t have one just use your knife and be sure to cut the french fries even in size. Your potatoes will cook best when even, thin and long.
- (OPTIONAL) Once sliced, place the potatoes in a bowl and cover with salted water and soak for 30 minutes. I like to soak the potatoes to release some of the starch, it also helps crisp up the fries in the oven.
- After the 30 minutes elapsed – it is time we dry the potatoes. This is a crucial because if the potatoes are not completely dry, they will not crisp up as nicely and the moisture will cause them to steam in the oven.
- Lay the potatoes on a baking pan, season them with salt and pepper and brush some olive oil on the tops of them. Once in the oven, ensure that you turn them periodically to have even browning. Bake for about 45 minutes or until golden brown.
Mac and Cheese
– Yes, I said mac and cheese! Just a tad healthier, of course.
- 1 box of pasta, either bow tie, macaroni, etc. Any small noodle works
- 2 1/2 cups of fat free or 1% milk (plus extra if needed)
- 2 tablespoons of butter
- 1 cup of shredded low-fat smoked mozzarella
- 1 cup of shredded low-fat cheddar cheese
- 1/2 cup of parmesan cheese
- 1/4 cup extra smoked mozzarella cheese for topping, plus about 2 tablespoons of parmesan cheese
- 2 tablespoons of Italian bread crumbs (or plain bread crumbs with Italian seasoning added)
- 1 head of broccoli, trimmed, washed, and chopped into bite size pieces
- 1 tomato, diced
- 2 chicken breasts, cooked and cut into bite size pieces (left over chicken works great in this recipe)
- about 1/2 cup of roasted red peppers, diced
- Salt and pepper
- Preheat oven to 350 degrees. In a large soup pot, bring water to a boil over medium high heat. Add pasta and cook for about 10 minutes until the pasta is al dente (soft, but still has texture to it).
- While the pasta is boiling, heat another saucepan and heat a frying pan. In the saucepan at low heat, add milk but do not boil! Once the milk is warm, add butter and cheese and stir until smooth. If the sauce is really thick, add extra milk.
- In the frying pan, sauté tomatoes, roasted red peppers, and broccoli in a little bit of olive oil. Add the precooked chicken and allow to warm up.
- When the pasta is cooked, drain and place back into the large soup pot. Add cheese sauce, and chicken veggies. Stir to combine.
- Grease a large baking dish with nonstick spray. Pour noodles and cheese into the baking dish.
- In a small bowl, combine the extra mozzarella and parmesan cheeses with the bread crumbs. Sprinkle evenly on top.
- Bake for about 20-30 minutes or until bubbly and golden brown on top.
– Mmhmm you can have your mac and cheese and your pizza too!
- Cornmeal for sprinkling
- 1tsp olive oil
- 2 large red onions, halved and thinly sliced
- 2 tbsp chopped fresh rosemary
- 3 cloves garlic
- Salt and freshly ground black pepper to taste
- 1 whole grain pizza dough or gluten-free pizza dough (trader joe’s has a delicious variety)
- 20 pitted, oil-cured black olives, coarsely chopped
- 2 oz thinly sliced prosciutto, torn into small pieces
- 1 ¼ cups reduced-fat sour cream
- Heat grill to medium. Alternately, place a pizza stone on middle oven rack, turn oven to 500°F, and heat stone for 20 minutes (or use a baking sheet sprinkled with cornmeal; preheat oven but not sheet to 500°F). If grilling or using a stone, generously sprinkle a wooden pizza peel or baking sheet with cornmeal.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and rosemary; sauté for 10 minutes. Reduce heat to low, add garlic, and continue cooking, stirring occasionally for about 10 minutes, or until onions are soft and caramelized. Season with salt and pepper.
- On a lightly floured clean surface, roll dough (read instructions on dough package first, some suggest letting the dough sit prior to handling) to form a 14-inch circle. If grilling pizza, transfer to prepared peel or sheet, then gently lift and slide dough onto grill grates (don’t worry, dough won’t slide through the grates). Dough will immediately stiffen and begin to brown; cook 2 minutes. Turnover and cook until bottom side stiffens but doesn’t brown, about 1 to 2 minutes. Transfer crust back to peel or sheet (with the more-cooked side facing up) to add toppings. If baking pizza, slide dough onto heated pizza stone or onto baking sheet and cook 5 minutes. Remove stone or sheet from oven to add toppings.
- Scatter onions and olives over pizza. If grilling, slide pizza back onto grill and cook 6 minutes more. If baking, cook pizza 10 minutes more, or until edges are golden.
- Next, scatter prosciutto over onions and olives and grill or bake for 2 to 3 minutes more. Transfer grilled pizza to peel or sheet, or remove pizza from oven. Dab small spoonfuls of sour cream all over pizza, spreading them slightly with the back of a spoon. When sour cream begins to melt, cut pizza into 8 slices and serve.
– Who doesn’t love Nutella? Well now you can make your own without all that extra stuff your body seriously does not need.
- 1 tablespoon Coconut Oil
- 2 tsp Vanilla Extract
- 2 cup, whole Hazelnuts or Filberts Nuts
- 3 tbsp Cocoa Powder (Unsweetened)
- 2 tbsp Honey
- 0.3 cup Almond Milk
- Preheat your oven to 400 degrees.
- Roast your hazelnuts for 10 minutes on a baking sheet in the oven.
- Take out and let cool down and rub the nuts together in a towel to remove the skins. Some skins will remain on the hazelnuts, but that’s no problem.
- Put the nuts into a food processor and blend until smooth. Add the remaining ingredients and blend again. If your food processor/ high speed blender is very good, you may won’t need any milk (but can add for taste)
- Fini! Feel free to add more of any ingredients to get that special taste just for you!
Hello, My name is Jen and I am a twenty-something blogger who loves to write about all things women, health, DIY, crafts, my cats and food! I have my own personal blog Little Furry Musings.
There is really not ONE way to make this dish. I make it different every single time. Here is a general idea of how to create it yourself. You can use whatever ingredients you want.
What you need for sure-
1 head of cauliflower, 1-2 cloves of garlic, water OR vegetable/chicken stock.
I personally just use water to boil my cauliflower in. Stock adds sodium, and I really don’t notice a difference when I use just plain water.
Bring a huge pot of liquid to a boil.
Take off the outer leaves from the cauliflower. Wash well. Cut cauliflower into smaller sections. If there are a few black spots don’t panic. Just trim them off. Leave out the tougher stem pieces from the middle. I just cut that away.
Add cauliflower pieces to boiling water. Add 2 cloves of smashed garlic into water as well.
Let cook for 10 minutes or so until soft. Not mushy soft. Soft.
Drain all liquid.
Add to a bowl and begin to “rice”. I use this thing-
If you don’t have a masher, just use a fork.
You want the cauliflower to break down so that it looks like rice.
Now here is where the cheesy part comes in. I usually add 1 serving of a soft cheese like light cream cheese or laughing cow. On top of that I will add in 1 serving of whatever other cheese I have. This cauliflower will make 3-4 servings, so you aren’t getting a ton of fat grams by doing this. Today I am using light cream cheese + swiss cheese. Mix everything together. As far as seasonings go, I always add a ton of garlic power + a bit of sea salt + pepper. You can really add whatever seasoning you want. My favorite tip is to add in a bit of Franks buffalo sauce to make it buffalo cauliflower rice!
Play around. Add whatever you like or don’t like. I could eat this stuff all day! You could add cheddar cheese and bacon bits for loaded cauliflower rice, or add pesto and mozzarella for italian cauliflower rice. Get creative!
So simple. Makes a huge bowl–
- 1 lime juiced
- 2 small hass avocado chopped
- 1 can of black beans
- 1/4 chopped jalapeno
- 1/4 chopped red bell pepper
- 1/2 chopped white onion
- handful of grape tomatoes halved
- sea salt and cumin to taste
- few tbsps of chopped cilantro
Drain black beans. Add all of the chopped veggies. Add squeezed lime plus sea salt and cumin to taste. Gently stir. Serve with chips or just as a plain salad.
These roasted chickpeas are delightful. They only have 3 ingredients!
Curry powder, coconut oil, and chickpeas!
Heat oven to 350.
Drain and rinse chickpeas throughly.
Once drained, add 1 tbsp or so of coconut oil to chickpeas. If coconut oil is in a solid form, just heat a bit up on the stove. Mix well. Add curry powder. About 1 tsp or so. Honestly I don’t measure!
Lay on baking sheet.
Bake for about 20-25 minutes.
Great simple flavor. Lots of protein and fiber!
This will be a simple quick blog. I have been eating a lot of riced cauliflower lately. People have been asking me how to make it so here goes.
1. Steam or boil cauliflower florets with a bit of sea salt, and a few cloves of garlic until soft but not mushy. You can use water or any kind of stock you like.
2. Drain cauliflower and make sure to keep the garlic.
3. Take a fork or masher and simply break the cauliflower down until it looks like rice. If you wanted to make mashed cauliflower, you would add whatever add on ingredients you like and put it into a blender.
4. Add-ons. I make this different every single time. Must haves— Tons of garlic powder, a bit of sea salt, cracked pepper. Here is where you can get creative. Do you want it creamy? Try adding some milk or chobani plain yogurt. Do you want it savory? Try adding just a bit of butter or a tbsp of hummus. You can even add in horseradish cream for a kick. Have fresh herbs? Add them? Want to add a bit of cheese? Add it. My point is make it your own. Everyone has different tastes.
It’s a great little side dish. I would never eat cauliflower before I discovered you could dress it up. Give it a try!
1 medium or large squash chopped in half, that half chopped in half, that half chopped in half until you have nice spears.
2 tbsp of parmesan
1/4 cup of italian bread crumbs (you will have excess).
oregano garlic powder pepper to taste
1 tbsp egg whites, or 1 egg beaten (you won’t use all of this).
Mix breadcrumbs, seasoning, and cheese together. Keep in a shallow bowl.
Put egg in another bowl.
Dip squash into eggs. Let excess drip off. Roll in breadcrumbs. Repeat. Bake until crispy. About 20 minutes at 375, or until crispy. Yum!
I modified this recipe from the Curious Country Cook. I used-
- 2 cups of grated squash with water pressed out
- 1 organic egg
- 1/4 cup of chopped onion
- 1/4 cup of homemade whole wheat bread crumbs
- salt and pepper to taste
- 1/4 cup of romano parmesan cheese
Preheat oven to 400. Grate squash. Squeeze water out until squash is dry. In a bowl add the onion, cheese, egg, breadcrumbs, salt and pepper, and the squash. Mix well. In a muffin container spray some pam and add filling. I got 6 nice sized servings. Bake for 15-17 minutes until tops are brown.
Per 3 muffins- 190 calories! So yummy and a great way to get rid of all that extra squash!
Easy. Great side dish with no regret.
1/2 a serving of frozen cheese tortellini per person
Handful of tomatoes
Few tbs of chopped onions
1 tbsp of balsamic vinegrette
1 tsp of evoo
1 tsp of chopped basil.
Before you cook the tortellini, make the “salad”. Dice tomato, and onion. Add b vin, and evoo. Let that all marinate together. The longer the better! Cook tortellini according to directions. You want it to be cooked, but firm. Add to salad mixture. Yummy! I love this recipe!
To make the Butternut Squash mash-
Peel 1 small/medium sized BNSquash. Once it is peeled and deseeded, chop it into small pieces.
Sprinkle a bit of sea salt, pepper, and cinnamon on top.
Roast on a sprayed baking sheet for 20-30 minutes at 350 or until soft.
Once finished, add to a bowl and get mashing. Mash to whatever kind of consistency you want. Add a pat of earth balance or butter if you like to make it creamy.
I swear this will change your life!!! SOOOOOO yummy!!!
A fantastic side dish.