Recipes

Thanksgiving was Thursday. Maybe you took an Indulgence Day, maybe - like a growing (or, more accurately, shrinking) group of low carbers, you kept on low carbing right through the feast. I heard from a lot of people who had fauxtatoes and sugar-free pumpkin pie. Regardless, you probably have some leftovers kicking around. You're not going to be eating turkey sandwiches, or at least I hope you're not. So what to do with your leftover bird?

As a Yankee, I'm used to stuffing made from wheat bread, but if your roots lie in the South, you've likely grown up on cornbread stuffing. You'll need to make your own cornbread if you want to keep the carbs reasonably low. Here's a lower carb recipe for a good Southern-style cornbread.

Less traditionally, you can make this great Low-Carb Apple Walnut Dressing with no bread at all. Try this quick-and-simple skillet recipe.

Chocolate Amaretto Cheesecake recipe from Liz Nielsen.

Call it stuffing, or call it dressing, it's just not a holiday turkey without it! For me, stuffing is an essential part of holiday dinners. Indeed, I used to have what I like to call an "indulgence" (a term I prefer to "cheat") on holidays largely so I could have stuffing! Since then, however, I've learned to cut back on the carb count of my turkey stuffing. Here are some ideas:

Dana Carpender's Low-Carb Gravy Recipe. The holiday season is here! That means lots of big family dinners, flocks of roasted turkeys - and gallons of gravy. This last gives many people pause. I learned this at age twenty one, when a group of young and broke friends bought a couple of whole chickens on sale, and roasted them for a budget dinner party. When the chickens came out of the oven, I said, "Look at those nice drippings. Would anyone like it if I made gravy?"

Here's another in my off-and-on series about specific vitamins and minerals. Since I last covered vitamin B1, aka thiamin, the next logical subject is vitamin B2, called riboflavin.

It wasn't vitamin C. Although it was known for centuries that a lack of fresh food would cause scurvy, and that certain foods, especially citrus fruits, cabbage, and sauerkraut, could prevent it, the factor responsible wasn't identified until a few years after our front-runner.

Autumn is leaf season, deer season, Halloween season, and - Brussels sprouts season! However, Brussels sprouts are one of those vegetables that are often invoked as evidence that vegetables in general are loathsome, nowhere near as tasty as some other categories of foods. I, too, once disliked Brussels sprouts, yet I have come not only to like them, but to love them, and so has my formerly Brussels-sprout-phobic husband.

Let's talk a little about vitamin A. Vitamin A is important stuff, but it's a bit complex. Vitamin A is essential for your health, but because it's a fat soluble vitamin and can be stored in your body, it's possible to get too much. It also comes in a couple of forms, both with their virtues and their drawbacks.

For the last glorious holiday weekend of the summer, a cookout seems mandatory. So call up some friends, throw some (light) beer in the cooler, fire up the barbecue, and let's make an end-of-summer feast that will be filling and memorable without any nutritional regrets. Includes her Low-Carb Salmon Recipe

I have this once a week, the Husband even has it himself now and only the kids are left eating his fabulous pizzas. I even made if for my Mom and Sister recently, both on versions of the BFC. (They liked it, but I don't think they LOVED it).