House guests, last minute Christmas shopping, battling the holiday travel crowds … the last thing you need this time of year is to be stressing about your healthy eating plan.
Good news: with a little creativity, you can enjoy some of the traditional holiday dishes and battle the holiday belly bulge at the same time …
Here are two low carb holiday recipes from my Low Carb Holiday Fat Zapper program to help you enjoy your feasting guilt-free. Enjoy!
Celebration Turkey Wild Rice Soup
1/2 cup wild rice, cooked according to package
2 tsp olive oil
3 celery stalks, chopped small
1 onion, diced small
1 tsp dried sage
6 cups turkey or chicken stock
2 cups finely chopped cabbage
2 cups cooked turkey or chicken, cut small
1/4 chopped parsley
1 Tbsp balsamic vinegar
In a large soup pot over medium heat, put olive oil, celery, onions, and sage, cooking until celery and onions are softened, about 4 or 5 minutes.
Pour in the stock, add the cabbage, stir and turn heat down to low, cover pot loosely, and simmer for 25 to 30 minutes or until the cabbage is soft.
Add the turkey, cooked wild rice, and parsley, and simmer very slowly (without bubbles), uncovered, for about 15 to 20 minutes.
Remove from heat and stir in the balsamic vinegar, taste and adjust seasonings, adding more balsamic vinegar, salt, and pepper as desired.
21st Century Green Bean Casserole
16 oz. frozen green beans, thawed, drained
1 large onion
drizzle of olive oil
1/4 cup almond meal
8 oz. mushrooms, chopped
2 Tbsp cooking oil (or butter, or mix of both)
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried thyme
2 Tbsp almond meal or flour
3/4 cup unsweetened almond milk plus 1/4 cup heavy cream
Preheat oven to 400 degrees.
Start by making your own oven-fried onions. Cut the onion into thin strips and put in bowl, drizzle olive oil over and toss to separate the onions and to coat with the oil.
Add 1/4 cup almond meal (or a bit more if desired) to onions and toss to coat, then dump onto a baking sheet, spreading out to a single layer. Put in preheated oven and bake for 8 to 12 minutes or until golden brown, stirring around once or twice; remove when they are golden brown. Set aside.
Turn oven down to 350 degrees.
Put the mushrooms in a large skillet with the oil or butter over medium heat and cook until soft and starting to brown, then add the salt, pepper, and thyme, stir to combine.
Sprinkle in the almond meal or flour and cook for 1 minute, stirring.
Continue stirring and slowly pour in the milk, then the cream, and simmer gently for another 2 to 3 minutes until mixture thickens. (Cook until sauce reaches the thickness you like.)
Put beans in casserole dish, pour in creamy mushroom mix, 1/2 of the oven-fried onions, stir together.
Cover casserole and put in 350 degree oven and cook for 30 to 40 minutes, until mixture is hot and bubbly.
Uncover casserole dish, spread the remaining oven-fried onions on top and cook, uncovered, another 5 to 10 or until the top and edges start to get brown.