Sugar Summit Backcountry Offers Carb-Conscious Options for Outdoor Adventure

For everyone, and especially for people with diabetes, consistently making healthy food choices is vital to feeling good and staying healthy. This can be especially difficult when spending many hours or days out in nature. Unfortunately, many temperature-stable foods that are marketed for campers, hikers, and alike are often full of preservatives, artificial ingredients and sugar.

Enter Sugar Summit Backcountry, a company focused on delivering healthier and carb-conscious foods to support your outdoor adventures. I received some products to try at no charge for the review and all opinions are my own.

Who They Are

The company was founded by a husband and wife team, Christine and Kevin, and inspired by Christine’s type 1 diabetes diagnosis. The couple had always enjoyed adventuring in nature, but Christine found that there were few carb-conscious options available that she could easily bring along on their trips. So, they aspired to create products that are nutrient-dense, healthy options and are both shelf-stable and delicious:

“We make delicious, nutrient-packed meals for camping, backpacking, or wherever the trail takes you.  We create small-batch, carbohydrate-conscious and high-protein meals adaptable for omnivores and vegans alike, and support sustainable and local ingredients whenever possible.”

Available Products

The company has several different products, including trail mix and cereal, as well as larger meals, like curry chicken, sweet potato stew, and vegan chili.

I sampled the Chia Crunch “Cereal,” Torreys Trail Mix (which is vegan and gluten-free), as well as the Golden Cliffs Curry Chicken.

My favorite product was the trail mix. With only nine all-natural ingredients and plenty of fiber, it was a great combination of sweet and salty, and the high protein and fat content can help in maintaining energy levels during long-duration exercise.

I also really liked the Curry Chicken meal. It was easy to prepare (requiring only hot water to reconstitute) and contains just four wholesome ingredients (plus seasonings). It is low in carbohydrates, high in fiber, and packed with plant-based protein to keep you going. I thought the spice level was perfect and both my husband and three-year-old daughter enjoyed it (OK, she just picked out the peas, but that is a big win in the toddler book)!

Also, the serving sizes were very generous, and I thought the pricing was very reasonable, given the high quality of the ingredients.

You can find the full product page and pricing information here.

Summary

I highly recommend checking out these products if you’re in search of lower-carb and more wholesome options to bring on your next outdoor adventure. Many of these products will appeal to vegetarians and vegans or anyone looking to incorporate more plant-based meals and snacks. Most products are gluten-free as well, so are also a great option for those with sensitivity to gluten and Celiac disease.

As the camping and hiking season kicks off across the country, why not try something new that is both delicious and good for you!

Have you tried this line of foods? Please let us know what you think in the comments below and happy adventuring!

Source: diabetesdaily.com

Chestnut Crepes with Walnuts & Cheddar

This content originally appeared on ForGoodMeasure. Republished with permission.

Chestnut flour is a hallmark of Tuscany’s culinary heritage. The nutrient-rich chestnut wrapped in it’s spiky jacket has been a dietary staple since medieval times. Naturally sweet, the flour lends itself as an excellent base for pancakes. Called Necci in Italian, chestnut flour crepes pair excellently with sharp cheddar and toasted walnuts for a decadent, flavorful breakfast or alongside a crisp salad or bowl of soup.

Photo credit: Jennifer Shun

Print

Chestnut Crepes with Walnuts & Cheddar

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Pair this chestnut crepe with sharp cheddar and toasted walnuts for a decadent, flavorful breakfast or serve it alongside a crisp salad or bowl of soup.
Course Breakfast, Snack
Cuisine Italian
Keyword chestnut, crepe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 227kcal

Ingredients

  • 3 eggs
  • 1 cup water
  • ½ cup chestnut flour
  • 2 tablespoons butter divided
  • 1 cup cheddar cheese shredded
  • 1 cup walnuts toasted*

Instructions

  • Whisk eggs, water and chestnut flour until smooth.
  • Rest for 10 minutes.
  • Heat a small non-stick skillet on medium.
  • Working in batches, melt ¼ tablespoon of butter in pan.
  • Pour ¼ cup of batter into pan, tilting to coat the bottom evenly.
  • Cook until crepe lifts easily from bottom of pan, about 2 minutes.
  • Using a spatula, flip to cook the reverse side.
  • Add 2 tablespoons of cheese & walnuts, folding the crepe in half to melt.
  • Repeat with remaining batter.

Notes

Naturally low-carb & gluten-free

* To toast walnuts, heat a non-stick skillet on medium-high. Add walnuts in a single layer. Cook for 5 minutes, stirring frequently. Remove from pan to cool.

Nutrition

Calories: 227kcal | Carbohydrates: 12g | Protein: 7g | Fat: 17g | Cholesterol: 74mg | Sodium: 126mg | Fiber: 2g | Sugar: 3g


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Chestnut Crepes with Walnuts & Cheddar Recipe

Source: diabetesdaily.com

Crock Pot Keto Lemon Cake Dessert

This content originally appeared on Low Carb Yum. Republished with permission.

Most crock pot recipes are for dishes like shredded meat, pot roasts, chilis, or stews. But did you know that you can make a cake in a crock pot?

Just like other crock pot recipes, the benefit is that it’s so convenient! After all, slow cookers are considered the “set it and forget it” kitchen appliance. Just add your ingredients and walk away.

This crock pot keto lemon cake is just as easy. Plus, it’s absolutely delicious!

Honestly, this recipe may be the easiest way you could possibly bake a cake. You’ll mix the dry cake ingredients, whisk together the wet cake ingredients, then combine them and pour them into the slow cooker.

Next, combine the topping ingredients in a bowl, then pour over the cake batter. Add the lid, cook for a few hours, and you’re done!

Slow cookers are more forgiving than cooking in the oven. That’s why this recipe is so convenient. Your cake will turn out moist and flavorful every time!

crock pot lemon cake

Print

Keto Lemon Crock Pot Cake

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

You can enjoy this low-carb gluten-free lemon crock pot cake warm from the slow cooker with berries and whipped cream. It’s also a tasty treat served cold.
Course Dessert
Cuisine American
Keyword cake, lemon
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8
Calories 347kcal

Equipment

  • Crock pot

Ingredients

Cake

  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 3 tablespoons Pyure all purpose or 6 tablespoons Swerve
  • 1/2 teaspoon xanthan gum optional
  • 2 teaspoons baking powder
  • 1/2 cup butter melted
  • 1/2 cup whipping cream
  • 2 medium lemons for juice and zest
  • 2 eggs

Topping

  • 3 tablespoons Pyure all purpose or 3 tablespoons Swerve
  • 1/2 cup boiling water
  • 2 tablespoons butter melted
  • 2 tablespoons lemon juice

Instructions

Cake

  • Combine almond flour, coconut flour, sweetener, baking powder, and xanthan gum in medium bowl.
  • Whisk together butter, whipping cream, juice from the lemons, zest from lemons, and egg in large bowl.
  • Add dry mix to wet mix and combine until well blended. Spread into 2-4 quart slow cooker crock lined with aluminum foil.

Topping

  • Combine all topping ingredients in bowl and pour over cake batter in crock.
  • Cover crock pot and cook on high setting about 2-3 hours or until toothpick inserted in center comes out clean.
  • Serve warm with fresh fruit and whipped cream, if desired.

Notes

Nutrition per serving: 5.2g net carb, 9g erythritol

Nutrition

Calories: 347kcal | Carbohydrates: 10g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 99mg | Sodium: 171mg | Potassium: 127mg | Fiber: 5g | Sugar: 1g | Vitamin A: 720IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Crock Pot Keto Lemon Cake Dessert Recipe (1)

Source: diabetesdaily.com

Recipe Roundup: Low-Carb Deletectable Desserts

I often find myself mourning the days before diabetes when I could eat whatever I wanted without implications. Now I have to think about if it is worth it. I have quite a sweet tooth, and most desserts are laden with carbohydrates, which makes it challenging to keep your blood sugars in range.

To enjoy a dessert after a long stressful day, first, I would need to count the carbs, then figure out my insulin dose, hope that the amount is correct and given at the appropriate time and that there were no other variables present. Sound easy? You’re right; it’s not. And the last thing I want at the end of the day is a roller coaster of blood sugars.

Low-carb desserts are a lifesaver for me when it comes to my diabetes management and my sanity. I want to be able to enjoy my guilty pleasures without having to worry about my blood sugars for hours after.

Taking a little time and effort to prepare these healthful desserts will help your weight, blood sugars, and your mental well-being. I found there was nothing worse than waking up to high blood sugars after a night of three (whoops) too many snacks.

Here is a roundup of some simple, yet delectable, low-carb dessert recipes:

Photo credit: Matt and Megha of KetoConnect

Keto Blueberry and Walnut Pound Cake

This deliciously moist pound cake is strikingly similar to the real thing. The cream cheese is the secret ingredient in this recipe and also pairs lovely with the blueberry and walnut topping. If you prefer lemon pound cake, just swap out the blueberries and walnuts with some lemon juice and  lemon zest for extra flavor! Yielding 10 slices at only 6 g net carbs each, this can easily become a family favorite or something you can single-portion for yourself and freeze!

Photo credit: Stephen Pearson of Low-Carb Alpha

Almond Butter Keto Cookies

This four-ingredient flour-less cookie recipe is moist, dense, fudgy and gluten-free. While the fat content is a bit on the high side, at 4 g net carbs per serving, you can easily justify making this choice. Your blood sugars will be sure to agree. This recipe is also straightforward and quick to make–throw it all in one bowl and then place in the oven for ten minutes. Another benefit of this recipe is that it is made with almond butter, which has more vitamins, minerals, and fiber than peanut butter.

Photo credit: Maya of Wholesome Yum Foods

Keto Brownies

With just six ingredients and only 2 g net carbs per serving, this recipe is one to try. Maya, from Wholesome Yum, spent a lot of time perfecting these brownies to be moist and delicious. She also offers some great baking and serving tips. I highly recommend you try it!

Photo credit: Angela of Divalicious Recipes

Quick Keto Tiramisu

This delicious, already portion-controlled dessert contains a low-carb mug cake soaked in rum, between layers of cheesy mascarpone cheese. It is made with coconut flour, making it gluten-free, too. This dessert takes about ten minutes to make and fills two ramekins. A perfect dessert for two!

Photo credit: Karen of Seasonal Cravings

Keto Avocado Chocolate Smoothie

This six-ingredient smoothie can be thrown into the blender for a quick meal to take on the go. It is also a great way to start the day since it contains healthy fats that will keep you satisfied for hours. With its creamy consistency, it will bring you back to your childhood, as it is reminiscent of a chocolate milkshake. This has quickly become a staple in my diet!

As you can see, there are plenty of low-carb desserts that can satisfy your cravings. These desserts can make you feel better about your choices, both for your weight and blood sugar management.

What low-carb desserts have you tried making with great success? Comment and share below!

Recipe Roundup_ Low-Carb Deletectable Desserts

Source: diabetesdaily.com

Simple and Classic Vegetable Stock

This content originally appeared on ForGoodMeasure. Republished with permission.

I value my organic produce. I know my farmers well and I’d venture to say they have one of the hardest jobs I can think of. Providing humans with one of life’s basic necessities would be an immense physical and mental responsibility. So at the end of preparing a meal, I look with guilt upon my bowl of scraps — head of an onion, tops of carrots, core of cabbage, colorful stalks of chard, ribs of kale. I sort what I can for our horse and place the rest in a storage container in the freezer. When the lid no longer fits, the stock pot comes out and I make stock. It’s the base of many soups and sauces, as well as, a kitchen staple that freezes well for up to six months.

Print

Simple Vegetable Stock

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

A great base for many soups and sauces, this vegetable stock is a kitchen staple that freezes well for up to six months.
Course Soup
Keyword vegetables
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12 cups

Equipment

  • stock pot

Ingredients

  • 2 cups vegetable trimmings
  • 1 cup onion with skin
  • 1 cup celery
  • 1 cup carrots
  • 4 cloves garlic smashed
  • 1 tablespoon peppercorns
  • 2 bay leaves
  • 3 quarts cold water

Instructions

  • Place ingredients in a large stockpot or Dutch oven.
  • Add water, bringing to a boil over high heat.
  • Cover and reduce heat to low, simmering for two hours.
  • Strain through a fine-mesh strainer, discarding solids.
  • Transfer to a tight-lidded jar.
  • Soak in an ice-bath to chill, before transferring to the refrigerator.
  • Chilled stock lasts refrigerated up to five days, but six months frozen.

Notes

Naturally low-carb and gluten-free

Nutrition

Serving: 20g | Carbohydrates: 4g | Sodium: 31mg | Sugar: 1g


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

 

Simple Vegetable Stock Recipe

Source: diabetesdaily.com

Soup’s On! Four Comforting Recipes to Try

This content originally appeared on diaTribe. Republished with permission.

By Catherine Newman

Four delicious, low-carb soups that are well-seasoned and warming

Is there anything more comforting than a bowl of soup on a dark winter’s evening? (Besides, like, a round-trip ticket to Barbados.) When I serve soup to my loved ones, the windows dark and the candles lit, I feel like I’m more or less ladling out my devotion. And despite the obviously extreme ease of preparing canned soup—Open the can!—homemade soup is relatively quick and straightforward, and offers a lot of bang for your buck, both effort-wise and money-wise. You can make a lot of soup for a little money, it’s very adaptable to particular tastes, and it’s a wonderful excuse to use up any vegetables that may have lingered a little haggardly in your vegetable drawer. Cook them into a giant potful, garnish the bowls appealingly, and watch those sprouting onions and tragic celery revive and shine.

In other good news, soup has the great potential to be very low in carbohydrates: the broth itself is practically carb-free, and you can add lots of low-carb veggies and meat, and then stuff it full of other low-carb deliciousness, in the form of cream and cheese and avocadoes and seasonings of all kinds. Serve it with a salad to make a classically balanced meal, and, if you crave crunch, add some low-carb seedy crackers (I’m in love with Trader Joe’s Gluten-Free Norwegian Crispbread) or some crunchy 100% cheese crisps (Just the Cheese is our favorite, but Moon Cheese is also very good).

One note about soup-making: please do make a habit of tasting soup before you serve it. It should be perfectly delicious, and if it’s not, you can absolutely remedy the situation. Nine times out of ten, what it needs is more salt. Add some, taste, and then add still more if you need to. The other 10% of the time, we’re likely looking at a brightening squeeze of lemon or lime, a grinding of black pepper, a drizzle of cream, or some other relevant addition that will tip the scale from blah to beautiful. You’ll serve a wonderful dinner, and if you play your cards right, you’ll have a warming thermosful of leftovers for the next day’s lunch.

1. Italian Wedding Soup

Soup

Image source: Catherine Newman

I have always assumed that one day I would (finally) attend an Italian wedding, where I would be served this fragrantly delicious meatball-studded, egg-threaded soup. I recently learned, however, that the name actually refers not to human nuptials, but to the delightful marriage of meat and greens. A little disappointing, sure, but still a wedding you’ll be happy to attend. Let me just mention a couple of things: escarole looks like a kind of raggedy head of lettuce, and if you can find it, do use it; it’s simultaneously bitter and, when simmered in broth, lusciously sweet, and it has these lovely meaty stems, which add tons of substance to the soup. (That said, it’s totally fine to use other greens.) Also: while the lemon is not traditional, I love the vibrant punch it adds here, and I also love to add enough black pepper—to both the meatballs and the soup itself—that it all ends up a little bit spicy.

View the recipe.

2. Creamy Broccoli-Cheddar Soup

Image source: Catherine Newman

This is my daughter’s favorite soup by a landslide, maybe because the combination of broccoli and cheese makes it less like soup and more like a decadent casserole that’s been. . . liquefied. Don’t be alarmed that there’s no potato or flour to thicken it; it’s plenty thick thanks to the great abundance of broccoli and cheese. But do puree it pretty well, because otherwise it will have a slight tendency to separate into its liquid and solid components (although this is nothing that a little bit of stirring won’t remedy). If you forget to hold back a bit of broccoli and cheese to make it pretty when you serve it, you can garnish the soup with the fact that it is perfectly delicious just the way it is.

View the recipe.

3. Tomato Soup

Soup

Image source: Catherine Newman

Tomato soup is a comforting classic for a reason: it’s pretty and creamy; it’s tangy and rich; and you know you’re going to like it before you even take that first bite. Plus, this soup takes very kindly to variation. Two favorites of mine: adding a sliced-up head of fennel when I’m sautéing the other vegetables, and/or adding something smoky, such as chipotle puree or smoked paprika. And would a little grated cheddar hurt any? I happen to know it would not.

View the recipe.

4. Chili-Spiced Chicken Soup

Soup

Image source: Catherine Newman

If this fantastic, spicy soup had tortillas in it, I would probably call it Tortilla Soup; if it had hominy, I might call it Chicken Posole. Instead we are keeping out the high-carb ingredients, but packing the soup with plenty of smoky broth and shredded chicken, along with delicious extras like avocado and sour cream. This is the kind of meal where it’s actually nice to let folks garnish their own bowls: put out little bowls of the avocado, sour cream, cilantro, and lime wedges (feel free to add more extras, such as chopped onions, shredded cheese, and toasted pepitas), and everyone can help themselves.

View the recipe.

One final soup:

Any-Veggie Soup

About Catherine

Catherine loves to write about food and feeding people. In addition to her recipe and parenting blog Ben & Birdy (which has about 15,000 weekly readers), she edits the ChopChop series of mission-driven cooking magazines. This kids’ cooking magazine won the James Beard Publication of the Year award in 2013 – the first non-profit ever to win it – and a Parents’ Choice Gold Award. She also helped develop Sprout, a WIC version of the magazine for families enrolled in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), as well as Seasoned, their senior version. They distribute over a million magazines annually, through paid subscriptions, doctor’s offices, schools, and hospitals. Their mission started with obesity as its explicit focus – and has shifted, over the years, to a more holistic one, with health, happiness, and real food at its core. That’s the same vibe Catherine brings to the diaTribe column.

Source: diabetesdaily.com

Sun-Dried Tomato Marinara

This content originally appeared on ForGoodMeasure. Republished with permission.

Raw food followers believe heat kills food’s nutrients & natural enzymes. For those of us who like high temperatures, cooking changes a lot of things, most significantly … flavor. This sauce is no exception. A classic marinara with the combination of tomatoes, onion, garlic, and herbs, however, the addition of sun-dried tomatoes and lack of heat, elevate the intensity to something altogether unexpected.

Sun-Dried Tomato Marinara

This recipe works great as sauce for your homemade pizza, poured over zucchini linguini or as an accompaniment to your morning fried eggs.

  • 4 cups tomatoes (chopped)
  • 1 cup sun-dried tomatoes (drained if in oil)
  • 1 cup basil
  • ½ cup parsley (chopped)
  • ¼ cup red onion (chopped)
  • 2 tablespoons olive oil
  • 2 teaspoons garlic (minced)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon chili flakes
  • 1 teaspoon maple syrup
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Using the processor, combine tomatoes, sun-dried tomatoes, basil, parsley, onion, olive oil, garlic, vinegar, chili flakes, syrup, oregano, salt and pepper, until thick and creamy.

Naturally low-carb and gluten-free.

Net carbs: 6g

Sun-Dried Tomato Marinara Recipe

Source: diabetesdaily.com

Low-Carb Keto Italian Lemon Cream Cake

This content originally appeared on Sugar-Free Mom. Republished with permission.

Have you ever wondered what the difference is between an Italian Cream Cake and an Italian Lemon Cream Cake? I’m an Italian American born in the States and my father is from Sicily. He and I both, and my mother, an Italian American, have never heard of or tried an Italian Cream Cake. My Nonna, my father’s mother, born and raised in Italy all her life, never once made an Italian Cream Cake. How it got the name Italian in front of this cake, we shall never know.

The origin of an Italian Cream Cake seems to be from the Southern American states. It starts with a yellow cake mix, buttermilk and also includes pecans and coconut. As I said, my father, nonna, mother and I have never seen it when in Italy or have tried it so it wasn’t on my top foodie list to recreate a keto version. But this Italian Lemon Cream Cake I’m sharing today was my birthday cake a few months ago and it did not disappoint my Italian family!

An Italian Lemon Cream Cake has no resemblance to the Southern Italian cream cake, except for the fact you have a yellow cake as the base. When my parents would take us to Olive Garden, they discovered this Italian Lemon Cream Cake and then for every holiday or family party, would purchase one to enjoy together. The origin of this Italian Lemon Cream Cake is also not one found in Italy, but with a lemon mascarpone filling, lemon-flavored yellow cake and butter crumb topping, this is more Italian than any other version you’ll try.

Keto Nut-Free Italian Lemon Cream Cake

This Low-Carb Keto Italian Lemon Cream Cake is nut-free, gluten-free, and perfect for any celebration with your family and friends.

Cake

  • 1 cup coconut flour
  • 1/2 cup Swerve confectioners
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp glucomannan ( or xanthan gum)
  • 1/2 cup sour cream
  • 1/2 cup butter softened
  • 1/2 cup heavy cream
  • 1 tsp lemon extract
  • 1/2 tsp lemon liquid stevia
  • 6 large eggs

Filling

  • 8 ounces mascarpone cheese or cream cheese (softened)
  • 1/2 cup Swerve confectioners
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 cup heavy cream

Butter Crumb Topping

  • 1/2 cup coconut flour
  • 1 tsp lemon juice
  • 1/3 cup Swerve confectioners
  • 1/4 tsp vanilla liquid stevia
  • 1 stick butter cold (cut into pieces or 1/2 cup)

Cake

  1. Preheat oven to 350 degrees F. Grease two 9 inch springform pans and set aside.

  2. Whisk together coconut flour, Swerve, baking soda, powder, salt and glucomannan or xanthan gum. Set aside.
  3. To a stand mixer or use an electric hand mixer, add the sour cream, softened butter, heavy cream, lemon extract, and stevia and blend until combined. Add one egg at a time until combined. Pour in half the dry ingredients and blend until well combined. Add remaining dry ingredients until nicely incorporated.

  4. Pour cake batter evenly into each cake pan. Bake for 25 -30 minutes or until a toothpick in center comes out clean. Allow to cool 5 minutes then use a butter knife to loosen all around the edges of the cake. Allow to cool completely before removing the sides of the springform pan.

Filling

  1. Place all the ingredients, except the heavy cream, into a clean bowl or stand mixer and blend until smooth using the paddle attachment. Taste and adjust sweetener if needed. Pour in the heavy cream with the whisk attachment, whisk on medium-high until nice and smooth and thickened. Set aside in the refrigerator until the cake is cooked and cooled.

Butter Crumb Topping

  1. Place the dry ingredients into a food processor and process to combine. Add in cold butter. Pulse until crumbs form. Do not over process. Set aside.

Assemble

  1. Place one cake layer on your serving plate. Spread about 3/4 of the filling onto the cake, saving 1/4 of filling for the top layer. Place the second cake layer over the filling. Spread the remaining filling over the top. Carefully using your hands, sprinkle over the crumb topping over the top of the cake and sides, pushing lightly into the cake. Keep refrigerated until ready to serve.

Net carbs: 4g

Low-Carb Keto Italian Lemon Cream Cake Recipe

Source: diabetesdaily.com

Shaved Brussel Sprout Salad

This content originally appeared on ForGoodMeasure. Republished with permission.

I disliked Brussel sprouts as a child. Mind you, I loved cabbage to the point I begged my mother to make sauerkraut almost weekly. That said, I felt validated in my sprout-loathing as the edible buds topped the most-disliked vegetable list nearly every year. Nothing changed until I married my husband, who happened to adore the little cabbages. I experimented with roasting, glazing, but this recipe is my favorite. It shines for hours on a buffet, works layered in a sandwich, but I think it’s best paired with a savory roasted entree.

Shaved Brussel Sprout Salad

This naturally low-carb and gluten-free salad is a quick recipe for those craving for some greens to complement an entree.

  • 2 cups Brussel sprouts (shredded)
  • 1 teaspoon sea salt
  • 2 tablespoons stone-ground mustard
  • 2 tablespoons Meyer lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic
  • ½ cup flat-leaf parsley (chopped)
  • ½ cup salted almonds (roasted, chopped)
  • 1 cup avocado (sliced)
  1. Wash and process brussel sprouts.
  2. Toss with sea salt and rest 15 minutes.
  3. Combine mustard, lemon juice, olive oil and garlic.
  4. Toss brussel sprouts and parsley in dressing, until well-covered.
  5. Top with almonds and avocado.

3g net carbs

Shaved Brussel Sprout Salad Recipe

Source: diabetesdaily.com

No-Bake Sugar-Free Low-Carb Peppermint Cheesecake Pie

This content originally appeared on Sugar-Free Mom. Republished with permission.

Peppermint Cheesecake

If you’re a lover of cheesecake, is there anything better than enjoying a creamy slice? Only one that is no-bake, sugar-free, gluten-free, low-carb and keto and tastes like Christmas in pie form!

This no-bake cheesecake pie takes very little time in the kitchen and is just in time for Christmas! Peppermint flavor throughout the cheesecake and well as the topping!

I love my Pecan Snowball cookies for the holidays and gift-giving of course, but we all know when it comes to Christmas parties, desserts like this pie are what people gravitate to. It’s festive and decorative with cracked candy canes on top and it screams the holidays to me.

Nut-Free Keto Crust

The great thing about this pie is that you can easily adapt it to how much or how little peppermint you’d like to use. And the same goes for the sweetness. Always add the small amount I recommend then taste and adjust. If you’re worried about it being too sweet, since I do have a well-known sweet tooth, reduce the amount I’ve suggested then taste again and adjust.

The crust is a nut-free option as my youngest has a tree nut allergy. Using almonds in place of the sunflowers I’ve used is a fine substitution.

No-Bake Sugar-Free Peppermint Cheesecake Pie

This incredibly easy sugar-free low-carb keto peppermint cheesecake pie is a no-bake sensation and will be your favorite dessert to make for the holidays with family and friends. This is also nut-free.

Crust

  • 2  cups sunflower seeds (or almond meal)
  • 1/3  cup unsweetened cocoa powder
  • 4 tbsp butter softened
  • 1/4 tsp salt
  • 1/4 cup Swerve sweetener

Filling

  • 16 ounces cream cheese room temp
  • 1 tsp peppermint liquid stevia
  • 1 tsp peppermint extract
  • 1/4 tsp salt
  • 1 cup heavy cream

Topping

  • 1/2 cup heavy cream
  • 1/2 tsp peppermint liquid stevia
  • 1/4 tsp peppermint extract

Optional Topping

  • 1/2 cup sugar-free candy canes crushed

Crust

  1. Prepare the no-bake crust by placing all ingredients into a food processor. Process until the mix is a fine crumb consistency.
  2. Taste the crust and add more sweetener, as needed. Spread into a 9-inch pie dish. Set aside.

Filling

  1. Place all filling ingredients, except heavy cream, into a stand mixer and blend on high until smooth. Taste and add more stevia as needed.
  2. Pour heavy cream into a new bowl and use an electric mixer to blend on high until all whipped in texture. Fold this whipped cream into the cream cheese filling. Spread this into the pie crust.

Topping

  1. Add all topping ingredients into stand mixer, except crushed candy canes, if using. Blend on high until whipped. Taste and adjust stevia, if needed.

  2. Spread this over the cheesecake filling. Top with crushed peppermints if desired. Refrigerate pie for 3-4 hours or overnight.

  1. Almond meal may be substituted for sunflower seeds in the crust, barring nut allergy issues.
  2. If fat is a concern, simply swap the regular cream cheese for a reduced-fat option.
  3. There are naturally occurring sugars in dairy products. While there are no added sugars in this recipe, the 1.1 grams of sugar per serving are from the dairy products used.

 

No-Bake Sugar-Free Low-Carb Peppermint Cheesecake Pie Recipe

Source: diabetesdaily.com

1 2

Search

+