Low-Carb Thanksgiving Tips and Tricks

The low-carb lifestyle seems to be gaining popularity again. Recent research has shown that reduced carbohydrate diets can benefit patients with epilepsy and diabetes, and that they are as effective for weight loss as the traditional low-fat, low-calorie diet. If you've chosen to forgo processed wheat and sugar, you've no doubt found that everyday meals are simple. But what about holidays? Traditional large meals, like Thanksgiving, can be daunting. But low-carb substitutions can make your celebration easy and Atkins-approved.

Many traditional Thanksgiving foods are already low in carbs. The turkey - the centerpiece of the Thanksgiving table - has no carbohydrates. Ensure that it stays that way by avoiding the addition of "hidden carbs." Baste your bird with butter instead of margarine. If you use an injectable marinade, read the label carefully or make your own. Many side dishes can also be served unchanged. Deviled eggs are a good choice. Relish trays that feature celery, bell peppers, dill pickles, green onions and other acceptable vegetables add crunch to the meal.

It's best to avoid dressing altogether. If you must serve it, use low-carb bread. Don't assume that a whole-wheat bread has the lowest count. Purchase a brand that is made specially for the low-carb lifestyle. Use a nutrition evaluator, like Fitday.com, to determine the count for your new recipe. Even with your substitution, you may find a surprising number of carbs in each serving. Keep your portion low.

Cranberry sauce is easy to make from scratch. Start with fresh cranberries, lemon juice and an appropriate sweetener, such as sucralose. Heat the berries in a saucepan with enough water to cover until the berries split. Drain them completely and mash to the consistency you prefer. Add lemon juice and sweetener to taste. There's no need to add anything else. As the sauce cools, it will thicken on its own.

What's Thanksgiving without pumpkin pie? Unfortunately, the sugar and graham crackers in traditional recipes are off-limits. But that doesn't mean you can't enjoy the rich, nostalgic flavor. Begin with your favorite controlled-carb baked cheesecake recipe, or search for one on the Internet. Add half a can of plain pumpkin and enough pie spice to make the mixture smell like pumpkin pie. Bake without a crust in a springform pan. For easy portion control, try baking individual pies in muffin liners, adjusting the baking time accordingly.

Everyone loves sweet potatoes, but their starch content is unacceptable for low-carb diets. I solved that problem by substituting pumpkin for yams in my grandfather's sweet potato casserole. The new version, sans nuts, has five net carbs per serving. You'll find the recipe below. If you have a favorite family recipe, make similar substitutions to bring the count down.

Low-carb diets are amazingly versatile. You don't have to give up the flavors of the holiday. Keep an open mind and don't be afraid to change high-carb ingredients for ones that are diet-friendly. Make new versions of old favorites for everyone. The differences are negligible, and you can enjoy the feast alongside your family.

Grandpa Kirby's Sweet-faux-tato Bake

2 15-oz cans plain pumpkin

2 eggs

2T butter

1/3 cup sucralose

1 tsp vanilla

Pecans, if desired

Combine the first 5 ingredients until well-blended. Pour into a casserole dish. Top with nuts, if desired. Bake at 300 degrees for 30 minutes.

Serves 8.

Sources: http://pinchof.blogspot.com/2008/02/treating-epilepsy-in-adults-with-low.html; http://diabetes.webmd.com/news/20060616/do-low-carb-diets-help-diabetes; personal experience.