The holidays are a time when a lot of rich and high-carb food tends to be eaten, leaving us feeling tired and sluggish. These eating plans focus on cutting back on sugars and refined carbs while increasing healthy fats and proteins, while keeping the taste of the holidays! Some benefits of low-carb cuisine include:
- Supports Healthy Weight Loss
- Stabilizes Blood Sugar Levels
- Promotes Heart Health
- Boosts Energy and Mental ClarityReduces Cravings and Hunger
So, we can still enjoy holiday celebrations without restrictions. These recipes take traditional foods served at Thanksgiving and Christmas and “low-carb-ify” them.
Enjoy!
Stephanie Westbrook
Low-Carb Sausage Stuffing
Ingredients
2 sausage links
3 cups riced cauliflower
1/2 cup onion
1 cup celery
1 tsp garlic powder
1 tsp dried sage
1/2 tsp salt
1/8 tsp pepper
- Remove the sausage from the casing, if necessary, and brown it in a skillet with a touch of cooking oil if your sausage isn’t fatty.
- Add the diced onion and celery and cook until the sausage is no longer pink, about 8 minutes.
- Add the riced cauliflower, along with the dried sage and garlic powder. Mix well and cook an additional 2-3 minutes or until the cauliflower is tender crisp.
- Add salt and pepper if necessary, and serve, or stuff into your holiday bird before baking.
Low-Carb Cranberry Sauce
Ingredients
12 oz fresh cranberries
1 cup powdered monk fruit sweetener
3/4 cup water
1 tsp grated orange peel (optional; use extra for stronger citrus flavor)
- Add the fresh cranberries, powdered monk fruit sweetener, water, and grated orange peel to a medium saucepan.
- Place over medium-high heat and bring the mixture to a boil.
- Once boiling, reduce the heat to maintain a gentle simmer.
- Stir occasionally and let it cook for 10-15 minutes, or until the cranberries have popped and the sauce has thickened to your desired consistency.
