Enjoy traditional New Year meals while keeping low-carb diet

By DENISE SWOGETINSKY

Kemper Messenger



Oh no! It's time for New Year's feast!

What are you going to cook to keep your low carb lifestyle? Never fear. The traditional ham and greens are carb friendly. Try serving a nice dark green salad or we like a spinach salad. As for the black-eyed-peas, only eat a few.

Tradition doesn't say how much, it says to eat them. Don't forget to have a vegetable tray as an alternative to more starchy snacks, and offer some sugar free options for dessert. You've got this healthy living. Just remember to use planning, moderation, and most of all common sense. Hope you consider make a low carb lifestyle One of you New Year resolutions this year. Happy Holidays and healthy eating.



Baked Chicken Wings with Epic Dry Rub (4 carbs)

2 lbs chicken wings

Rub

1 tsp sukrin gold low carb sweetener

2 tsp chili powder

1 ½ tsp garlic powder

1 tsp onion powder

¾ tsp paprika

½ tsp cumin

½ tsp ground black pepper

½ tsp sea salt

? tsp cayenne



Heat oven to 425° and line a baking sheet with a non stick baking mat or parchment paper. In a bowl combine the rub ingredients and mix well. Add the chicken wings and mix well until all the rub has been mixed into the wings. Place the chicken wings evenly on the baking sheet. Bake in the preheated oven for about 45 minutes, flipping halfway, until the chicken wings are nice and toasty. Cool for a couple of minutes before serving.



High Protein, Low Carb Bread (3 carbs)

2 1/2 cups blanched almond flour

1/2 teaspoon celtic sea salt

1/2 teaspoon baking soda

3 eggs

1 tablespoon agave nectar

1/2 teaspoon apple cider vinegar



In a large bowl, combine almond flour, salt and baking soda In a medium bowl, whisk the eggs, then add agave and vinegar Stir wet ingredients into dry Scoop batter into a small (approx. 6×3 inch) well greased loaf pan Bake at 300 degrees for 45-55 minutes on bottom rack of oven; until a knife comes out clean Cool and serve.



Low-Carb Cinnamon Bundt Cake (2 carbs)

2-½ cups Almond Flour

2 Tablespoons Ground Organic Cinnamon

2 teaspoons Organic Baking Powder

5 whole Extra Large Organic Eggs

? cups Erythritol Crystals



Non-stick Spray Or Organic Extra Virgin Coconut Oil, For Greasing Your Pan



Sugar free cool whip

Preheat the oven to 300°F. Grease a bundt cake pan (I used melted organic extra virgin coconut oil). In a large bowl, combine the almond flour, cinnamon and baking powder and mix well. In another large bowl, combine the eggs and the erythritol and beat with an electric mixer until almost white and really fluffy. This usually takes several minutes depending on how powerful of a mixer you have. Fold the almond flour mixture gently into the egg mixture, preferably with a rubber spatula, until the batter is smooth and the dry ingredients have been well mixed to the wet ingredients. Pour the batter into the greased bund pan. Bake for roughly 40 minutes, or until a stick inserted into the center of the thickest part of the cake comes out clean. Remove it from oven and let cake cool in the pan then remove it from the pan and cut into slices. Serve as such, or top with a dollop of whipped and sprinkle some extra cinnamon on top.