Low-Carb, Sugar-Free, Grain-Free Holiday Food

Around the holidays we are culturally surrounded by food. From Thanksgiving until the New Year we are constantly bombarded with the wonderful Holiday foods that we look forward to every year. It becomes more and more difficult to just say no. Well I am here to tell you that being on a low carb, sugar free, grain free diet doesn't hurt at all. I have found some traditional foods and revised them to make healthier options for us.

I would also like to say that Thanksgiving, Christmas and New Years all happen once per year. This way of eating is a lifestyle and not a diet. If you want to taste a traditional treat on these days, then by all means don’t restrict yourself. The more you can stay away from wheat the better though. Wheat has been found to be very addictive. If you are one of those people, like myself, that do find yourself in a downward spiral after eating wheat, then try to find a different way to splurge and opt for corn, rice or potato dishes.

Here are a few guilt free guaranteed to keep the weight away recipes to add to your Holiday meals.

Grain-Free Almond Bread for Stuffing

3 to 4 eggs
1 tablespoon raw apple cider vinegar
1/2 cup barely melted butter, coconut or olive oil
2 cups blanched almond flour/meal
1/4 cup flax seed meal
1/2 teaspoon sea salt
1/2 teaspoon baking soda
Garlic, sage and whatever other spices you like

Preheat oven to 350 degrees Fahrenheit.

In a mixing bowl, beat eggs well with vinegar.

Add butter or oil and whisk together until well combined.

In a separate bowl, combine almond flour, flax seed meal, salt and baking soda and spices. Add flour mixture to egg mixture and mix until smooth.

Press into a greased 8″ or 9″ square baking pan.

Bake for 30 to 35 minutes until golden brown or toothpick inserted comes out clean. Cool for 15 minutes. Cut into small squares and either leave out to dry, or put back in the oven on low heat until you get the hard chunks for stuffing.

　

　

Cauliflower Mashed “potatoes”

1 head of cauliflower
3 tablespoons milk
1 tablespoon butter
2 tablespoons light sour cream or cream cheese
1/4 teaspoon garlic salt
freshly ground black pepper (optional)
snipped chives (optional)

1. Separate the cauliflower into florets and chop the core finely.

2. Bring water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.

3. Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher (or blend in a food processor) until it looks like "mashed potatoes." Top with chives.

　

Stuffed Mushrooms

24 ounces, weight White Button or portabella Mushrooms
1/3 pound Sausage
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
8 ounces, Cream Cheese
1 whole Egg Yolk
Shredded Cheddar cheese

Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.

Chop mushroom stems finely and set aside.

Brown and crumble sausage. Set aside on a plate to cool.

Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Add in chopped mushroom stems, stir to cook for 2 minutes.

Set mixture aside on a plate to cool.

In a bowl, combine cream cheese and egg yolk. Stir together with Cheddar.

Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.

Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown.

Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

　

Almond Pie Crust

Good for pie and cheesecake.

2 cups (heaping) almond meal (or pecans work too)
1/2 cup butter, melted, or 1/2 cup light olive oil
2/3 cup truvia/stevia/splenda to desired sweetness
1/2 teaspoon almond or vanilla extract
Dash of pie spice or cinnamon, if desired

Combine all of the ingredients to form a sticky dough. With moist fingertips, press the dough into a greased 9x12-inch baking pan or 2 8-inch glass pie plates. Bake the crust at 350 degrees F. for 20 minutes. Allow to cool completely before filling.

You can make any of your regular sugar free recipes of pumpkin, apple or cherry pies. You can get some sugar free pudding and whipped cream for a cream pie. You can even make a quiche with this crust.

Strawberry (blueberry, raspberry, peach) cream cheese cobbler
1/2 c. butter
1 egg, lightly beaten
1 c. Almond milk or half & Half
1 c. almond flour
1 c. sugar substutute
2 tsp baking powder
1/2 tsp salt
2 qts of which ever fruit
4 oz. cream cheese, cut in small pieces

Preheat oven to 350 F.

Melt butter & pour into a 9x13 baking dish. In a small bowl, mix egg, milk, flour, sugar, baking powder & salt. Pour over the butter, but do not stir. Add the berries & cream cheese Bake for 45 minutes, or until top is golden.

Next time...Holiday Cookies!