LOW CARB STUFFING

Thanksgiving was never the same to me after my grandpa Vince died on Thanksgiving morning. He survived his first heart attack at age 32, but with the diet that his doctor recommended it is no wonder his heart never healed.  He eventually required heart surgery at age 45, then another one at age 52. At that point, the doctors gave him 5 years to live; he made it 9 and died at age 61 on Thanksgiving morning. He was given nutrition advice from his doctor to never eat eggs, butter, or saturated fat.

Low Carb Stuffing

Thanksgiving was always my favorite holiday and still kind of is. I love that it isn’t about presents. It is about family, love and food. It is about slowing down and cooking real food with the ones you love.

The year Craig was out of a job and our adoption was on hold, many days Craig and I struggled to put on a smiling face. Craig decided to emphasis just what Thanksgiving is about and made the “Thanksgiving Box.” At our family gatherings we often sit around and visit for a few hours before eating. We set out the Thanksgiving Box with strips of paper and have everyone write what they are thankful for on the paper without writing their name on it. I like that we have a few hours before dinner because my siblings and family really seemed to take the time to think about the past year and why they are thanLow Carb Stuffingkful.

We all gather around my mom’s kitchen island and fill up our plates (buffet-style) then take a seat at the large kitchen table. After we indulge in the amazing meal Craig picks one strip of paper out at a time to read words of thankfulness. The fun part is we then have to guess who wrote each one. Many times the most meaningful words come from someone who you wouldn’t guess.

After a few years of doing this, my mom brought out past years of what people wrote. My other grandpa Jerry who is now past had some really cute meaningful words that brought tears to our eyes.

This year, I am thankful for so many things and one of them is you. Yes, you… when times were tough and it was hard to wake up in the morning, I had this blog to keep me going. It was my reason to wake up.

I want to with you a very Happy Thanksgiving from my family to yours!

Low Carb Stuffing

 

“HEALTHIFIED” GARLIC BREAD
6 eggs, separated
1 tsp cream of tartar
1/2 cup unflavored egg white or whey protein
1 garlic clove (or powder)

Separate the eggs, and whip the whites with the cream of tartar for a few minutes until VERY stiff. Very slowly add in whey protein (or egg white protein). Fold the reserved yolks and seasonings to the whipped whites. Grease a bread pan very well. Spoon the mixture into the pan and smooth the top with a spatula. Bake at 325 degrees F for 30 minutes until lightly browned. Cool completely before cutting. Cut into 12 pieces. I also spread a little butter on each piece and rubbed with garlic cloves ( if not dairy sensitive sprinkle with Parmesan cheese). I tossed it back into the oven on a broil for 3 minutes until butter was bubbly and lightly browned. Serves 12.

NUTRITIONAL COMPARISON:
Pepperidge Farm Garlic Bread = 170 Calories, 7g fat, 4g protein, 24g carbs, 2g fiber
“Healthified” Garlic Bread = 43 calories, 2g fat, 5.6g protein, 1g carb, 0g fiber

NOTE: Whipping the white properly is tricky, do not under whip or this won’t turn out.

 

STUFFING:

1/4 cup onion , chopped
8 oz mushrooms, sliced
3 stalks celery, chopped
1/4 cup butter or coconut oil
1/2 tsp rosemary
1/2 tsp poultry seasoning
1 cup chicken broth
1 tsp Celtic sea salt
1/2 tsp pepper
2 eggs, beaten
1 batch of Protein Bread (from above)
OPTIONAL: cooked diced bacon, sausage and drippings

Preheat the oven to 325 degrees F. Sauté the celery, onion and mushrooms in butter and spices until tender and translucent. Cut up the protein bread into small 1 centimeter cubes. Place the protein bread cubes in the pan with the vegetable mixture. Add the broth and mix well (you can add more if desired). Season to taste with salt and pepper. Stir in the egg. Bake, covered, in a greased 1 1/2 to 2 quart casserole for 35-40 minutes. Uncover and bake for 5-10 more minutes until golden brown on the top. Makes 12 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Stuffing = 179 calories, 8.8g fat, 2.9g protein, 22 carbs, 2g fiber
“Healthified” Stuffing = 95 calories, 7.5g fat, 5.2g protein, 2.2 carbs, 0 fiber

Testimony of the Day

“Hi Maria, You have been helping me get my life back by getting healthy. My main request was to help me get pregnant. Since starting your way less than 3 months ago I have lost 31 pounds and am off all my autoimmune disease medications. And today, I can tell you that I found out I am expecting. I am only a few weeks along and so I can’t share with everyone yet but I owe you my gratitude. After a year long emotional journey, your way restored my body back to health.” Carrie

Get started on your path to health today with the recently improved 30 day accelerated package! Now every day has calculations for percent of fat/protein/carbs. It has never been easier to follow the keto-adapted lifestyle.

 

Low Carb Stuffing

“This last year I lost 65 pounds (following  low carb-keto genic dieting, ) that I had diligently carried around with me since before I had adopted my two little girls, about 8-10 years.  The yo-yo dieting was rough and enough was enough!  Other than pre-menopausal symptoms, I had not really suffered from any ailments to speak of, but losing the weight has definitely helped me boost my self confidence and regain vigor again.  My skin is the best that it has ever been!  I am so very grateful that I have found Maria’s site, and I am continually blessed when I read of other success stories and how ketogenic dieting has changed so many people’s lives and health for the better.  I look forward to taking the last 10-15 vanity pounds off the Maria way, and indulging on all her yummy recipes! And dare say it, take up yoga on a regular basis! I posted one before and 2 most recent pictures from this years end. Blessings to all!”

 

Low Carb Stuffing

20 Comments

  • Alchemille says:

    Hello Maria,
    First I’d like to thank you for sharing these recipes publicly. I just got 2 of your books in the mail today (the one about metabolism and the one with the sweets) and I was flipping through the list of ingredients.
    I was wondering why coconut sugar was not among your choice of sweeteners. I has a very low GI and is rich in minerals.
    I also noticed the peanut flour (you seem to be fond of it) but in your book you say that peanuts are nuts, though they are technically legumes (a no-no for paleos).

  • Thanks for your support!

    I am not totally Paleo and I feel peanuts are fine for my clients who don’t have yeast overgrowth.

    I also deal mostly with weight loss and coconut sugar increases insulin too much which increases inflammation and weight.

    Happy Thanksgiving!

  • Ginny says:

    Love your insight Maria! And your recipes. Thanks so much for sharing all you do! 🙂

  • Thank you for your kind words Ginny!

  • Herbal remedies for sleep take a much gentler approach, and help soothe your central nervous system down gently, which helps you fall into a sound, and refreshing sleep. Other natural sleep aids are exercise, meditation, or behavioral methods are useful in alleviating symptoms of sleep disorders. Thanks a lot.

  • Connie says:

    My doctor said I have mild sleep apnea-but not into breathing BPA all night plus gotta get another sleep study to see if I possibly have narcolepsy and some nights 10 hours will barely get me through the day and don’t have any energy/motivation. I gotta check out these supplements.

  • Dawn M says:

    Dear Maria –

    I hate to be “that” person but I have a couple of questions. (This is so embarrassing) I have never whipped egg whites before as I have heard how careful one must be but now I must try this recipe. The part that I am afraid of is putting the yolks in. Do I scramble them first and then just stir gently? Do I make sure that they are thoroughly mixed in? Then you said to add seasonings. Is this my choice of seasonings or do you mean the garlic?

    Those questions out of the way….your site is beautiful. It is very calm, soothing and quickly becoming my go to for recipes. Thank you so much for sharing your beautiful pictures and yummy recipes. Thanks Maria!

    • cemmerich says:

      I just carefully fold in the yolks. You can beat them first if you like. They don’t need to be mixed in very thoroughly, just folded. You can use any spices you like. 🙂

  • bev says:

    Do you dry your bread before adding ?

  • Monica says:

    Hello, this looks delicious! I was just wondering how much is one serving size. Thanks. 🙂

  • melissa says:

    Has anyone actually made this that can comment or review? That’s a lot of eggs to waste if it’s not good.

    • Angela says:

      @Melissa
      I’ve made this a few times, first with egg white protein and second with unflavored whey protein. I preferred it with the unflavored whey. I thought it was a bit too “eggy” with the added egg white protein, but keep in mind I’m new to low-carb baking and it’s associated components. Even so, both ways it turned out great;rose well, browned well, smelled awesome baking. This is going to be my stuffing recipe this year, I’m planning my first keto Thanksgiving!

  • Sara says:

    This is a wonderful recipe! I think I wrote this one down either last year or the year before that, and have used this recipe several times now. I am looking forward to making it again this Thanksgiving. This year I am thinking of adding chestnuts and/or apples to the mixture! My favourite stuffing recipe!

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