She is Thankful…

family 2015Happy Thanksgiving! The turkey is in the oven, the sides are prepared and baking over at my sister’s house and the table is set.  This year, Thanksgiving brings a new challenge.  My goal is to make the lowest carb meal possible. So, I spent quite a while compiling recipes, trying them out, and making them my own. Below are the winners of the taste tests over the past few months.  All together, they make a fantastic contribution to Thanksgiving dinner.  I wish you all a peaceful, loving and happy day full of great food and laughter.

Let’s start with Pecan Pie:


  • 1 1cups almond flour
  • 4 tablespoons butter, melted

  • 3 eggs, beaten
  • 1 cup Splenda granular
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter melted
  • 1 cup sugar-free maple syrup (no aspartame)
  • 2 cups pecans (halves)
  1. For the crust, mix together the ingredients, press into an 8″ or 9″ pie plate and freeze for 10 minutes.  Bake at 400 degrees for 10 minutes.  Set aside.
  2. Beat the eggs with the Splenda.
  3. Add the vanilla, butter and syrup, then add the pecans.
  4. Pour into the crust and bake at 350°F for about 45 minutes.

How about mashed “potatoes”:

Low-Carb Twice Baked Cauliflower
2 16 oz packets riced cauliflower – Trader Joes
4 oz. low fat or regular cream cheese (do not use fat free)
1/2 cup low fat or regular sour cream (do not use fat free)
1/4 cup minced green onions
1/4 cup freshly grated Parmesan cheese
6 slices bacon, cooked until very crisp
1 cup sharp cheddar cheese


Preheat oven to 350 degrees. Cook cauliflower in microwave packaged for about 4 min. Pour into bowl and mash with potato masher, leaving some chunks. Mix in cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.

Spread evenly in a medium-sized glass casserole dish. Sprinkle with cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.
Sausage Stuffing:
  • 1 recipe Cheesy Skillet Bread (see below)
  • 1 pound spicy Italian sausage
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup low sodium chicken broth
  • 2 large eggs
  • 1/4 cup heavy cream


  1. A day or two in advance, make the skillet bread and cube into 1/2 inch pieces. Preheat oven to 200F.
  2. Spread bread cubes on a large baking sheet and bake 2 to 3 hours, until well dried and crisp. Let sit out overnight to continue to dry.
  3. Heat a large skillet over medium heat and add sausage; sauté until just cooked through, about 6 minutes, breaking up large chunks with a wooden spoon.
  4. Using a slotted spoon, transfer sausage to a large bowl. Add celery, onion, garlic, sage, salt and pepper to skillet and sauté until tender, about 5 minutes. Add to sausage.
  5. Preheat oven to 350F and butter a large 13×9 inch glass baking dish. Add cubed bread to sausage mixture. Add chicken broth and toss to combine.
  6. In a medium bowl, whisk eggs with cream and pour over mixture in bowl. Toss until well combined and transfer to prepared baking dish. Bake 35 minutes, uncovered, until top is crusty

Cheesy Skillet Bread


  • 1 tbsp butter for the skillet
  • 2 cups almond flour
  • 1/2 cup flax seed meal
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 & 1/2 cups shredded Cheddar cheese, divided
  • 3 large eggs, lightly beaten
  • 1/2 cup butter, melted
  • 3/4 cup almond milk


  1. Preheat oven to 425F. Add 1 tbsp butter to a 10-inch oven-proof skillet and place in oven.
  2. In a large bowl, whisk together almond flour, flax seed meal, baking powder, salt and 1 cup of the shredded cheddar cheese.
  3. Stir in the eggs, melted butter and almond milk until thoroughly combined.
  4. Remove hot skillet from oven (remember to put on your oven mitts), and swirl butter to coat sides.
  5. Pour batter into pan and smooth the top. Sprinkle with remaining 1/2 cup cheddar.
  6. Bake 16 minutes, or until browned around the edges and set through the middle. Cheese on top should be nicely browned.
  7. Remove and let cool 15 minutes.

Cloud Buns:

    • 6 eggs, separated
    • 1/2 tsp cream of tartar
    • 6 ounces sour cream
    • 1/2 tsp baking soda
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder
    • 1/4 tsp salt
    • 1/2 cup whey protein powder
  1. Preheat oven at 300 degrees .
  2. Place your egg whites in a stand mixer with the cream of tartar and whip until stiff peaks. Set aside.
  3. Place the egg yolks in a bowl with the remaining ingredients and stir well to combine.
  4. Fold in a small amount of egg whites into the yolk mixture a little at a time until it’s all incorporated.
  5. Spoon batter onto silpat.
  6. Bake 25 minutes

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