Woman (and) man cannot live on low carb food alone! This woman needs, what my daddy used to call, a 5 O’Clocker when the stressful day is through. Be it a lovely glass of red wine, a bubbly glass of Champagne, or a down and dirty cocktail, there is just something comforting about that time when I finally get to sit and pet my labs while I throw off the stresses and worries of the day.
Thankfully, there’s no reason I have to ruin my diet while doing so. There are no carbs in a 1+1/2 ounce pour of straight spirits like whiskey, rum, and vodka; a 5 ounce glass of red wine has 2.5 grams of carbs, and the drinks below, adapted from Lowcarb-ology, have 0-3 grams of carbs, so those of us who actively participate in the #KetoLifestyle can imbibe guiltlessly, as long as we also remember that frequent consumption of alcohol while dieting can stall weight loss (if that is our goal).
Vanilla Old Fashioned
- 1″ piece of orange peel
- 1″ vanilla bean, split in half
- 2 ounces good quality bourbon (I prefer Maker’s Mark/Maker’s 46)
- 1 tsp sugar free vanilla syrup (I use Torani)
- Club Soda or Zevia sparkling water mandarin orange (I get it at Whole Foods) – optional
Rub the inner part of the orange peel around the inside and rim of the glass, then muddle the peel and vanilla bean at the bottom of the glass.
Add the bourbon and vanilla syrup. Stir, add a single globe or block cube of ice (for slow melting) & top with an ounce of club soda (give a quick stir) if desired. 130 Calories / 0 Carbs
- 1 ounce Pineapple Vodka (I like Skyy Infusions Pineapple)
- 2 ounces Vodka (Grey Goose is my preference)
- 1 drop peppermint oil (it needs to be for ingestion) or 1 ounce sugar free Torani peppermint syrup (optional but for the minty taste, you need one or the other)
- 1-2 drops blue food color or, if you have it, you can use blue zero calorie water enhancing drops like Zio blue
- 1 tsp lime juice
- 6 ounces sugar free ginger beer (I like 0 carb/0 calorie Zevia – I found it on Amazon)
Add all ingredients, except the ginger beer) to a shaker with ice and shake until well chilled. Strain into a rocks glass filled with ice, top with ginger beer and garnish with a wedge of lime & sprig of peppermint. 194 Calories / 0 Carbs
And, as always, my #MomReminder, anyone who drinks alcoholic beverages please do so responsibly. Always designate a sober driver, pre-schedule the very inexpensive option of Uber or take a taxi. #DontDrinkAndDrive.
We all know that the turkey and sides are the stars of Thanksgiving, but there needs to be a little something to nibble on before the feast so people don’t knock each other over like ravenous fiends when the buffet is ready.
Inevitably I end up making too many snacks, but my excuse is that I never know if I’ll have a few people “helping out in the kitchen” for the hours leading up to dinner, or if the entire crowd will be at the house hanging out for drinks and watching football.
I like to assign Thanksgiving appetizers to someone else when I can and ask them to keep them fairly simple: some type of tray with fruit, veggies, crackers and sliced cheese or a cheese ball. This year I am not hosting, we get to be the guests, but I’ll be taking a few dishes to add to the spread.
My main goal was to find something that wouldn’t appeal to the kids so they’d be less likely to eat so much that they ruin their dinner. I’d rather they eat fruit, if that’s there to snack on. An added bonus: just by saying the word mushroom the kids will come nowhere near them, so their grubby little hands won’t be picking them up and down!
Crab Stuffed Mushroom Caps
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ cup grated parmesan cheese
- 1 – 8oz package softened cream cheese
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- pinch of salt
- 24 – 30 fresh whole white mushrooms
- 1/8 cup finely chopped celery
- 1 can lump crab meat
- fresh arugula (if desired)
- fresh rosemary (if desired)
Preheat oven to 375°F
- Line a baking sheet with a silicone liner or parchment paper
- Using a fine mesh colander or a regular colander lined with cheesecloth, break up the crab to make sure no shell remains and leave it to drain
- Clean and dry mushrooms
- Remove stems, trim rough edges, then chop stems and set aside
- Place caps (empty cavity up) on the baking sheet
- Heat oil in a small pan. Stir in chopped stems, celery, garlic and a pinch of salt. Cook until moisture disappears. Remove from heat
- Stir in crab, cayenne pepper, onion powder, black pepper, parmesan cheese, and cream cheese.
- Use a spoon to fill each of the mushroom caps and return them to baking sheet
- Bake in pre-heated oven 20 minutes
Serve immediately on a platter lined with fresh arugula and sprigs of rosemary if desired.
Another great thing about this crab stuffed mushroom recipe is that it is easily matched with the wines you are already likely to be serving with your Thanksgiving feast:
- Pinot Grigio
- Sauvignon Blanc
- Pinot Noir
If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood