Staying low-carb over the holidays – Ponca City News

Holidays can be the hardest for people on a low-carb diet, but it really doesn’t have to be that way. I’ve come to the conclusion that I any holiday food can be made low-carb friendly.

The focus on holidays like the Fourth of July is often on grilled foods and fresh sides, with maybe a little red, white and blue thrown in for good measure. As long as you stick to options like berries and cream, you’re fine.

You learn to change your mindset and no longer view family get togethers and holiday celebrations as minefields of carbs and sugar. Instead, you begin to see opportunity. Opportunity to enjoy fresh healthy foods in new ways, and maybe even change people’s minds about what low-carb really is … and isn’t.

Load up on the burgers and the dogs. Maybe some ribs, grilled chicken and maybe even some shrimp skewers. Don’t forget the appetizers and sides. People love to stand around and pick at finger foods before the main courses. Think guacamole, slices of cucumber topped with herbed cream cheese, fresh dips and veggies for dipping.

Need some beverages to wash it all down? Virgin or alcholic, there are plenty of choices. Steer clear of the carb-heavy beers and stick with dry wines and sugarfree drinks.

There are a number of ways to make stuffed mushrooms. Tender baked mushrooms with a creamy, sharp cheddar filling and a hint of fresh safe.

Tips for Keto Cheese Stuffed Mushrooms

Try to pick mushroom caps of a decent size. The really small ones are hard to fill with much of the cheesy stuffing.

To remove the stems of the mushrooms, just gently pull and twist, and the should come right out in one piece.

Don’t throw away those mushroom stems! They give the filling body and some more of that delicious umami flavor. Chop them up finely, and saute with garlic and butter.

If you can’t get fresh sage, use about ½ teaspoon dried ground sage in the filling instead. Dried spice are much more potent than fresh so you want less.

Really jam pack the filling into the cavities with a small spoon to get as much sharp cheddar flavor in there as possible. You can mound it a bit on top as well.

Bake your mushrooms in a glass or ceramic dish. Metal conducts heat more efficiently but the bottoms of your mushroom caps may brown too quickly.

Once your cheesy filling is melted and lightly browned on top, they should be done. You don’t want to overcook them, as the mushrooms soften too much and are hard to pick up.