Tasty tips for a healthier holiday
The holiday season evokes thoughts of delicious, hearty and festive meals. However, with the right approach, you can still enjoy many of your holiday favorites and serve foods your guests will appreciate as much as your waistline does. The key is managing your carbohydrate and sugar intake.
Low Carb Cranberry-Ginger Pork Roast
Servings: 4 Prep time: 5 minutes Cook time: 8 hours Cooking oil
2 pounds pork chops or roast (center rib, bone-in)
1/4 teaspoon salt, plus additional for seasoning
1/8 teaspoon freshly ground black pepper, plus additional for seasoning
1/2 chipotle pepper in adobo sauce 1/2 cup cranberries 1/8 cup sugar-free maple syrup 1 teaspoon freshly grated ginger 1/2 cup chicken broth, bouillon or consomme 1/2 cup (4 ounces) water 1/8 teaspoon guar gum or xanthan gum
1 tablespoon unsalted butter stick (optional)
Prepare skillet with small amount of oil over medium-high heat. Season chops or roast with salt and pepper then place into skillet and brown each side for about 1 minute, 4 minutes total, to help seal in moisture and give it color. Set aside on plate to cool slightly.
Finely dice chipotle pepper and chop cranberries, if desired.
In small bowl, combine syrup, diced chipotle, ginger, 1/4 teaspoon salt and 1/8 tea- spoon pepper. Rub mixture onto roast then place it into slow cooker. Add cranberries and pour chicken broth down side of pan (avoiding rinsing rub from roast).
Cover and cook on low 8-10 hours.
Remove roast and set on serving platter covered with tent of aluminum foil; reserving liquid.
Keep slow cooker on low and add water and guar gum or xanthan gum to reserved mixture, whisking to combine. Continue to cook on low heat until sauce thickens slightly. Once thick, enrich sauce, if desired, with butter, adding additional salt and pepper, to taste. Serve sauce over pork roast. Tip: While it is not necessar y to chop cranberries (they will break down while cooking), chopping them makes sauce smoother.
Low Carb Browned Pumpkin with Maple and Sage
Servings: 4 Prep time: 10 minutes Cook time: 15 minutes 1/2 tablespoon unsalted butter stick 1/2 pound pumpkin 1/8 cup chopped shallots salt freshly ground black pepper 1/4 cup bouillon vegetable broth 1/16 cup sugar-free maple syrup 1/8 teaspoon sage, ground In medium skillet over medium-high heat, heat butter. Cube pumpkin into 3/4-inch chunks.
Add pumpkin and shallots to pan; season with salt and pepper. Saute until pumpkin is lightly browned and shallots are translucent, approximately 5-6 minutes.
Turn heat to low, add vegetable broth and simmer, covered, 8-10 minutes until pumpkin is tender.
Add maple syrup and sage, tossing to combine. Serve imme- diately.
Tip: Use fresh sage (7-8 leaves), if possible.
Low Carb Pumpkin Pecan Cheesecake
Servings: 4 Prep time: 25 minutes Cook time: 50 minutes 2/3 cup halved pecan nuts 2/3 cup sucralose-based sweetener (sugar substitute), plus 1 tablespoon 1/4 teaspoon cinnamon 3/4 tablespoon unsalted butter stick 1/2 large egg white 9 2/3 ounces cream cheese 1/2 cup heavy whipping cream 6 ounces canned pumpkin, without salt 1/2 teaspoon vanilla extract 1/2 teaspoon pumpkin pie spice 1 1/4 large eggs
To make crust: Heat oven to 350 F.
In food processor, combine pecans, 1 tablespoon sugar substitute and cinnamon. Process until finely ground. Toss with butter and egg white; press onto bottom of 9-inch springform pan, rounding up to cover pan seam. Bake until golden and set, 8-10 minutes. Cool completely on wire rack.
To make filling: Reduce oven heat to 325 F.
In large bowl, combine cream cheese, 2/3 cup sugar substitute and cream. With electric mixer at medium speed, beat until smooth. Add pumpkin puree, vanilla and pumpkin pie spice, mixing to combine. Beat in eggs, one at a time, until just combined.
Pour batter over crust. Bake until just set, 45-50 minutes. Turn off oven and let stand 10 minutes; transfer to wire rack and cool completely.
Cover and refrigerate until chilled, 4 hours or overnight. Slice and serve.