Keep warm as the weather turns cooler with easy fall recipes made with your favorite ingredients-pumpkin, cinnamon, bacon & sausage! Comfort foods that never get old!
With low carb recipes, it’s easy to stay health conscious! That’s why we have to say, if you or anyone you know is feeling frustrated from numerous failed attempts at weight loss OR if you would just like to know more about weight management, medically supervised dieting and/or nutrition, there is no reason to start that journey alone!
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Now, on to the goodness!
Guilt Free, Sweet Treats!
‘Tis the season to eat pumpkin… It’s officially that time of year, when the weather cools down and pumpkin recipes abound. This amazing cake by A Sweet Life is a great start! Thankfully, the big orange gourd is low in carbs and full of great nutrients, so you can go ahead and indulge.
Low Carb Snickerdoodles
- ½ cup butter (1 stick), softened at room temperature
- 1 ½ cups almond flour or almond meal
- ¾ cup granular Stevia-in-the-Raw (or regular sugar if you don’t need them to be low carbohydrate)
- ¼ cup brown sugar
- 1 egg
- ½ teaspoon vanilla
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 2 Tablespoons granular Stevia-in-the-Raw
- 2 teaspoons brown sugar
- ¾ teaspoon ground cinnamon
- In a mixing bowl, combine the butter, almond flour, sugar or substitute of choice, brown sugar, egg, vanilla, baking soda, and cream of tartar and blend with a mixer until well combined (the mixture will be stiff).
- Cover the bowl with plastic wrap or a lid and chill one hour or longer.
- When you’re ready to bake the cookies, preheat the oven to 350 F.
- Combine 2 tablespoons sugar or sugar substitute, 2 teaspoons brown sugar, and cinnamon in a small dish.
- Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across.
- Roll each ball in the wet mixture and put on cookie sheet 2 inches apart.
- Place on a baking sheet lined with parchment paper, and bake for 14-16 minutes, or until they start to brown.
- Remove cookies to a cooling rack and let cool for 20-30 minutes before serving.
- Store in a plastic container for several days.
Snickerdoodle Carbohydrate Breakdown:
*Recipe makes approximately 24 cookies.
1 cookie= 4 carbohydrates
Savory Sin Free Soups
Roasted Broccoli and Cheddar Soup
This genius soup from Closet Cooking contains not only broccoli and cheddar cheese, but also bacon and mustard! That’s a flavor combo that I can’t wait to try!!! (shown served with bread, but obviously you would omit it for this to be low carb and gluten free!)
- 1 large bunch broccoli, cut into florets
- 1 tablespoon oil
- salt and pepper to taste
- 1 tablespoon oil
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 3 cups vegetable broth or chicken broth or chicken stock or ham broth
- 1 1/2 cups aged cheddar, shredded
- 1 cup milk or cream
- 1 tablespoon grainy mustard (optional)
- salt and pepper to taste
- Toss the broccoli florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
- Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and thyme and saute until fragrant, about a minute.
- Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
- Mix in the milk, cheese and mustard, let the cheese melt and season with salt and pepper to taste.
- Puree the soup with a hand blender or in a food processor or blender and enjoy!
Option: If you like a thicker, creamier and healthier soup use pureed white beans instead of the milk or cream.
Option: Start the soup out by cooking 4 strips of bacon, use the grease to cook the vegetables instead of the oil and serve the soup garnished with the crumbled bacon.
Option: Add diced ham.
Cabbage & Kielbasa Soup
Recipe courtesy of George Stella / StellaStyle.com
Polish sausage and cabbage are a tried and true combination that can’t go wrong, especially in this stupendously simple and inexpensive soup. Leave it in the slow cooker while you’re out, or just cover and simmer it on the stove for 45 minutes if you simply can’t wait.
Prep Time 20 mins / Cook Time 4+ hours / Serves 6
16 ounces kielbasa sausage
1 tablespoon olive oil
1 medium onion, chopped
6 cups chicken broth
4 cups shredded cabbage
1 large bay leaf
1⁄2 teaspoon black pepper
1. Slice kielbasa into discs, about 1⁄3 inch thick. Add olive oil and kielbasa to a large skillet over medium-high to high heat, browning well, about 3 minutes each side. When meat is almost browned, add onions to cook just until they sweat.
2. Transfer kielbasa and onions to a slow cooker set to low. Add some of the chicken broth to the skillet the kielbasa was cooked in and use a spatula to scrape the bottom, breaking up any glaze the kielbasa may have left in the pan. Pour over kielbasa and onions in slow cooker, and then pour in remaining chicken broth.
3. Add the cabbage, bay leaf, and black pepper to the cooker and stir all to combine.
4. Cover and let cook 4-6 hours, depending on when you are ready to serve. Remove bay leaf and serve. Depending on the sodium content of the chicken broth and kielbasa, you may want to add salt to taste before serving. Garnish with fresh parsley, if desired.
George’s Tips | While buying a head of green cabbage and shredding yourself will be cheaper, you can purchase a bag of shredded coleslaw cabbage in the bagged salad mix section to save time. Buying “Better Than Bouillon” chicken base, sold in jars near the cartons of broth, and mixing 6 teaspoons with 6 cups water will save you from having to purchase so much broth.
Variation | Turkey kielbasa can be used in place of the regular kielbasa to lower the fat in this recipe. Adding 2 tablespoons of apple cider vinegar will give the soup more depth, adding a little sweet and a little sour… two things that go very well with cabbage.
calories:250|fat: 16.5g |protein:15g |fiber:2g|net carbs:7g