Surviving the Holiday Season Without Feeling Deprived

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With the holiday season here, cookies, fudge, eggnog and peppermint sticks abound. It is possible to get through this high carbohydrate season without feeling deprived. Here are some tricks and tips to get you through the season.

With the holiday season here, cookies, fudge, eggnog and peppermint sticks abound. It is possible to get through this high carbohydrate season without feeling deprived. Here are some tricks and tips to get you through the season.

Drink apple and cinnamon flavored herb teas. The carb counts are 0 and in most herb teas contain no caffeine. Bigelow and Celestial Seasonings both make wonderfully flavored herb teas. 

Keep an assortment of nuts --walnuts, peanuts, cashews, and pecans-- on hand. They are excellent sources of protein and are low carb. 

Keep cut up veggies such as celery, broccoli, and green pepper strips in the fridge. They help you get extra dietary fiber and provide the crunchy texture that chips or crackers would otherwise provide. 

Brenda Laughlin, one of the authors of Cooking Low Carb, has created some great recipes that are low-carb and perfect for the holiday season.

Vegetarian Stuffed Mushrooms 

12 medium mushrooms
1 tablespoon olive oil
1 tablespoon onion salt
1/4 cup celery diced
1/2 teaspoon dill weed
1/4 teaspoon parsley
1/8 teaspoon Creole seasoning
4 oz Gruyere cheese grated
2 tablespoons Minced Onion
 

Mince mushroom stems. Heat oil in skillet and saut mushroom stems with onions, and celery over high heat, stirring often. When veggies are tender, lower the heat, add herbs and cook a minute longer. Let mixture cool a bit, then stir in the cheese. Preheat oven to 450 degrees. Grease a baking pan. Heap filling into mushroom caps and place in pan. Bake 10-15 minutes. Serve hot.

Per Serving: (1 mushroom)
Protein: 3.3g
Carbs: 1.2g
Dietary fiber: 0.3g

Cabbage Roll Soup

1 pound ground round
2 cups water
1 1/2 cups cabbage, coarsely chopped
1/2 cup carrot, thinly sliced
1/4 cup celery, sliced
1/4 cup onion, chopped
1/4 teaspoon dried dill
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
20 oz. beef consomm, canned
14.5 oz can tomatoes

Brown meat in a nonstick skillet over medium-high heat, then drain well. Place meet in 4 qt electric slow cooker. Stir in water and next ten ingredients. Cover and cook on low heat for 8 hours.

Per Serving: 
Protein 18.4 g
Carbs: 6.2 g
Dietary Fiber: 1.4g

Chocolate Fudge

2 tbsp unsweetened cocoa powder
1/2 cup heavy cream
2 tablespoons butter
4 oz cream cheese
1/2 tsp vanilla
3 tablespoons Splenda
 
 

In small saucepan, over low heat, melt butter. Add heavy cream and cream cheese, and whisk until smooth. Add Splenda, and adjust for taste. Heat until bubbling, stirring constantly, Reduce heat, and stir in cocoa and vanilla. Blend well. Pour into a small buttered dish. Place in the fridge to set for 3 to 4 hours. Cut into 8 pieces. (NOTE: This recipe will have the consistency of a very rich cheesecake and is easily doubled.)

Per Serving (1 piece):
Protein: 1.3g
Carbs: 2.2g
Dietary Fiber: 0.5g

Fried Apples

4 Granny Smith Apples
1/4 cup water
1/3 cup butter
1/3 cup equivalent brown sugar substitute
2 tablespoons lemon juice 
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves

Peel apples and core with an apple corer. Cut into 1/2 inch rings. Place in a skillet sprayed with a butter-flavor cooking spray. Heat water until boiling then place butter in water to melt. Pour water over apples, add cinnamon, nutmeg and cloves. Cook for 10 minutes, turning once. Sprinkle brown sugar substitute and lemon juice over apples. Turn to mix well. Let sit for 10 minutes, then serve.

Per Serving:
Protein: .3 grams
Carbs: 8.9 grams
Dietary Fiber: 1.5 grams

References:

All recipes on this page were created by Brenda Laughlin and reprinted with the permission of Two N's Publishing. To order Cooking Low Carb By Brenda Laughlin and Kelly Nason, go to the cest-bon.com web site.

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