Thanksgiving – or any holiday really has the ability to strike fear into any low carber’s heart. How do you cope with all those holiday carbs? Well, in some ways I’m very lucky – both of my parents are diabetic. And while I would never wish this on anyone, it does make it easier to sell going low carb during these usually carb-laden meals.
So, for Thanksgiving the menu consisted of:
Herb Crusted Pork Roast
Green Beans with onions and bacon
Golden Nugget Squash with Pecan Crisp topping
Sautéed Mushrooms
And for dessert Low Carb Pumpkin Pie with a pecan/flax meal crust.
Don’t think you can make it through the holidays? Think again. There are plenty of ways to de-carb your favorites and there are also plenty of healthy substitutions.
Get creative. Oh and pass the pie please.
