I’m drawing a blank right now. Our Thanksgiving will no doubt have the obligatory turkey – and for the carbers there will probably be mashed potatoes, stuffing, cranberry sauce, bread and gravy.
But what can I make for lil’ ol me?
Right now I got one: the tarragon mashed cauliflower one poster inspired me to conjure up.
So – since I got my only idea from the folks reading this – got any other ideas?
It doesn’t have to be a super-strict low carb dish – let’s call it ‘carb-conscious’.
Extra credit for proven recipes that carbers like, too – there will be 5 of these folks at the table, and I don’t like to evangelize low carb living through holiday meals.
4 thoughts on “Share Your Recipes for a Low Carb Thanksgiving”
Here’s a link to Linda Duffy’s Examiner article about a low-carb Thanksgiving. I like her idea of having lots of turkey, a salad, cauliflower mash instead of potatoes, and trays of low-carb stuff like cheese cubes and cut-up veggies and whatnot. I know pickles were always a staple item on the Thanksgiving table when I was growing up
And in case you’re into cranberry sauce, Jamie van Eaton has a low-carb recipe using fresh cranberries and sugar substitute:
Hope you have a happy Thanksgiving!
Here’s one that I use/make, I don’t use the sugar (or link it in the nutrition info), it doesn’t need it IMO, but you could put in a spare pinch of splenda if you think it needs it:
Roasted-Garlic Green beans
12 cloves garlic, peeled and halved lengthwise
2 Tbs extra virgin olive oil
1/4 tsp sugar (unlinked, not using)
1.5 lbs green beans, trimmed
3 Tbs water
4 tsp wine vinegar
1 Microwave garlic, oil and sugar (not using) uncovered in small microwave safe bowl until garlic is softneed and fragrant, about 1 minute.
2 Carefully transfer 1T oil from garlic mixture to large nonstock skillet. Reserve remaining garlic mixture
3 Heat skillet over medium-high heat until oil is shimmering.
4 Add green beans and water and cook, covered, until bright green, about 3 minutes.
5 Add reserved garlic mixture to pan – do not stir
6 Continue to cook, covered, until beans are almost tender, about 3 minutes.
7 Remove lid and cook, stirring occasionally, until beans are browned in spots and garlic is golden, 2-3 minutes. Off heat, stir in vinegar and season with salt and pepper. Serve.
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
sugar (unlinked, not using)
Amount Per Serving
Calories From Fat (57%) 40.81
% Daily Value
Total Fat 4.64g 7%
Saturated Fat 0.65g 3%
Cholesterol 0.00mg 0%
Sodium 3.56mg 0%
Potassium 151.04mg 4%
Carbohydrates 7.28g 2%
Dietary Fiber 2.28g 9%
Sugar Alcohols 0.00g
Net Carbohydrates 5.00g
Protein 1.69g 3%
Microwave temps vary, be sure to check the garlic after 45 seconds to see if it has softened.
Both red and white wine vinegar work here
Author: Diane Unger
Source: Cook’s Country Oct/Nov 07 pg 15
I went to Dana Carpender’s blog & she has a killer cornbread dressing that is spot on!
I want to try the cranberry sauce recipe, the pumpkin cheesecake, and green bean recipes you folks pointed me in the direction of – much appreciated.
Gracie – can’t find the cornbread dressing post on Dana’s site – have a link?