Toikey day is on the way!
Well, I'm going for broke here and will try to make a Thanksgiving dinner that is low in carbohydrates, that is, diabetic friendly. Why, you say? Because both Morgan and I are diabetic and while we take Metformin for that, it is a good idea to keep our sugar intake as low as possible. To that end, this is the menu:
>Mixed salad with feta and a lemon vinaigrette.
>Roast duck with Ezekiel (flourless, very low carb without the wheel) bread & vegetable dressing.
>Parsnip gratin
>Mother's slow cooked green beans
-or- Roasted brussels sprouts with bacon and sunflower seeds
>Keto sugarless pecan pie.
https://l.facebook.com/l.php?u=https%3A%2F%2Falldayidreamaboutfood.com%2Fbest-low-carb-maple-pecan-pie%2F%3Ffbclid%3DIwAR0ZcfFARdzKN4dXMIzC3613Z5zULvM-mui-BvSBMivMDY2gPHHL52KMgS8&h=AT1lWzHUKsk40EMmZDj04Rzz6EqZ3n-FTXpW7QXCNCxP6ZWwf3tqXyokA8EuLLVrRVNxPBlUFNch-gaNOAsRCZVi88F5MYq7M1PfRtBC9RWrEtU3dXnfGPJbvfW7dI4K1tT8h3hNVw&__tn__=-UK-R&c[0]=AT3Q-wybxQuwcMQbJSjGvMq7mLIYbU4Cm5TOxCuQ-poSDpYtte9S_rNfpJKFX6KAGMInKhESPCLEh9HOWn-Qo2fsHiea_Ppq_tGsw6oDzB-90NYuGZaLJf6zif4rLA
The pie recipe uses Swerve which is made from erythritol, an alcohol sugar, a zero sugar, zero carb sweetener. It also uses BochaSweet syrup a kabocha extract carb free natural sweetener. The crust is made from almond flour which is also carb free. I am not going to attempt making bread as I figure if I get through the other components without failure, I'll consider myself fortunate.
I'll let y'all know how it materializes.
>Mixed salad with feta and a lemon vinaigrette.
>Roast duck with Ezekiel (flourless, very low carb without the wheel) bread & vegetable dressing.
>Parsnip gratin
>Mother's slow cooked green beans
-or- Roasted brussels sprouts with bacon and sunflower seeds
>Keto sugarless pecan pie.
https://l.facebook.com/l.php?u=https%3A%2F%2Falldayidreamaboutfood.com%2Fbest-low-carb-maple-pecan-pie%2F%3Ffbclid%3DIwAR0ZcfFARdzKN4dXMIzC3613Z5zULvM-mui-BvSBMivMDY2gPHHL52KMgS8&h=AT1lWzHUKsk40EMmZDj04Rzz6EqZ3n-FTXpW7QXCNCxP6ZWwf3tqXyokA8EuLLVrRVNxPBlUFNch-gaNOAsRCZVi88F5MYq7M1PfRtBC9RWrEtU3dXnfGPJbvfW7dI4K1tT8h3hNVw&__tn__=-UK-R&c[0]=AT3Q-wybxQuwcMQbJSjGvMq7mLIYbU4Cm5TOxCuQ-poSDpYtte9S_rNfpJKFX6KAGMInKhESPCLEh9HOWn-Qo2fsHiea_Ppq_tGsw6oDzB-90NYuGZaLJf6zif4rLA
The pie recipe uses Swerve which is made from erythritol, an alcohol sugar, a zero sugar, zero carb sweetener. It also uses BochaSweet syrup a kabocha extract carb free natural sweetener. The crust is made from almond flour which is also carb free. I am not going to attempt making bread as I figure if I get through the other components without failure, I'll consider myself fortunate.
I'll let y'all know how it materializes.