Cheesy Cauliflower alla Vodka Casserole : Low Carb : Vegetarian

Yes please … I'd love some of this low carb cauliflower casserole recipe. This low carb penne alla vodka casserole recipe uses cauliflower to stand in for the pasta and is a surprisingly good substitute – just as hearty and satisfying as the real thing. Use 'loads' of Parmesan cheese because it makes it extra delicious and preferably a good quality cheese for the best flavour.

An important note is to make sure your cauliflower is very well drained before adding it to the casserole or you’ll end up with a bland, watery sauce. so be sure to dry out your cauliflower as much as possible before mixing it with the sauce.

This is the perfect low carb vegetarian main meal or side dish, but you could also add cooked chicken or shrimp to this recipe to make it even more hearty and turn it into a delicious one pot meal the whole family will love. 

Ingredients: 
Yield: 8 generous 1 cup servings
8 cups cooked cauliflower florets, well drained
2 cups vodka sauce (see below)
2 Tbsp. heavy (double) whipping cream
2 Tbsp. melted butter
1/3 cup grated Parmesan cheese
1/2 tsp kosher salt
1/4 tsp ground black pepper6 slices Provolone (or mozzarella) cheese
1/4 cup fresh basil, chopped

Instructions:
1. Combine the cauliflower, vodka sauce, heavy (double) whipping cream, butter, Parmesan cheese, kosher salt, and black pepper in a large bowl and toss to coat well.
2. Transfer into a 9 x 13 baking dish (or equivalent) and top with slices of Provolone (or mozzarella) cheese.
3. Bake in a preheated 375 degree (F) oven for 30 – 40 minutes or until the casserole is bubbling and the cheese is completely melted.
4. Remove from the oven and let it rest for about 10 minutes.

5. Top with chopped fresh basil and serve.

Notes:
Nutrition info per serving:

14g fat, 6g net carbs, 12g protein

If you don't like alcohol, a simple tomato sauce works in place of vodka sauce.

Original recipe details/more information can be seen here

If you need help with weight/measurement conversion please see here

Vodka sauce is an American cuisine sauce made from a smooth tomato sauce, vodka, typical Italian herbs and heavy (double) cream, which gives the sauce its distinctive orange coloration. It gained popularity in the 1970s, when a variation won a national recipe contest in Italy, although it may well have been a sauce before its popularization in the 1970s. It is a key ingredient in penne alla vodka.

The vodka's function is, ostensibly, to release flavours in the tomato that are normally inaccessible; using alcoholic beverages for this purpose is common in Italian cooking, although usually accomplished with wine. It is also an emulsifier, serving to keep the sauce stable, when normally the oil of the cream sauce would react with the acidic tomato sauce to separate from the water in both.

If choosing a shop bought vodka sauce, buy the lowest carb variety available.

The cauliflower is one of the most versatile foods in the low carbers recipe book. From cauliflower cheese to finely grated as a rice substitute or mash with butter and use as a topping for shepherds and fish pies etc. With minimal carb content and over three times the vitamin C as potatoes, a truly great food. 

You will find a variety of articles and recipe ideas within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

Looking for Low-Carb & Keto (Christmas) Cocktails ... here are four !

I recently saw this post on Mark’s Daily Apple site, he writes: "It’s holiday party season, and no one wants to be left out of the celebration. Whether you’re eating Primal, paleo, general low-carb or even keto, there’s no reason to relegate yourself to club soda when you’d rather be enjoying something more… festive. Today we’ve got four delicious takes on classic cocktail recipes for your holiday."

Low-Carb Holiday Sangria

see more details here

Low-Carb “White” Mint Julep

see more details here

Low-Carb Ginger Bliss

see more details here

Low-Carb Mulled Wine

see more details here

The above words and pictures taken from original article here 

Libby at Ditch The Carbs Site has a very good post about the number of carbs in alcohol, which readers may wish to read. She says "this is my ultimate guide to carbs in alcohol – the good, the bad and the ugly. You can still enjoy alcohol when living low carb, but by making better choices and in moderation. Alcohol can be a tonic or toxic – it depends on how much and how often."

Please go across to Libby's site to see and read more, use this link here 

Readers - you will find a variety of recipe ideas within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

As always thanks for reading.

All the best Jan

The Best Things In Life ...

The best things in life

are the people we love,

the places we've been,

and the memories we've made 

along the way.

- - Unknown - -

I read the above words on Stephanie's blog here

and I thought they summed up life very well

they seemed to fit so well with these two mobile phone photographs.
It's our youngest grand-daughter enjoying the Christmas Season

Special memories indeed
Enjoy your day

All the best Jan

Mustard Chicken with winter vegetables

I happened to see this recipe recently and thought it one to share. Some readers may find it a little 'carby', (20g carbs per serving), so as always dear reader it is important to note, that a variety of recipe ideas are within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

However, if you feel you'd like to give this recipe idea a try then please read on. This recipe suggestion is a great way to make a chicken go further, and the mustard gives it that little kick … great for the winter months. Some may feel it takes a while to do the stock, but it's worth it.

Ingredients:

Serves 4 - 6

1 Chicken, about 1.8kg/4lb in weight
2 Onions
6 celery sticks
6 carrots
2 bay leaves
2 thyme sprigs
1 tsp black peppercorn
50g butter
100g smoked bacon lardons *
3 small turnips, peeled and cut into wedges (although swede could be substituted if preferred)
1 tbsp. plain flour
2 tbsp. wholegrain mustard
3 rounded tbsp. crème fraîche

good handful parsley, chopped

*Lardons are small chunks of diced bacon (smoked or unsmoked) that are used to give a good, salty depth of flavour to robust dishes such as coq au vin. They’re sold vacuum-packed in most supermarkets, but if you can’t find them buy thick rashers of bacon and dice them yourself.

Method:

1. Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. Add to the pot with the herbs, peppercorns and a sprinkling of salt. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1½ hrs. Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.
2. When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
3. Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don’t have enough, make it up with water), then gradually add to the pan, stirring. Cover, then simmer for 20-25 mins until vegetables are tender. 
4. Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley.

From an idea here 

For those readers who live in the Southern Hemisphere, you may prefer a salad. How about this one, 'Triple Berry Summer Salad', it's delicious and you can find the recipe details here 

Bon Appetit !

a few winter flowers

All the best Jan

There's a Mousse in the Housse, and it's Low Carb !

Did you like my play on words?

There's definitely low carb mousse in our house!

With quite a selection of mousse's to choose from!

Chocolate Peppermint Cheesecake Mousse : Low Carb
see recipe details here

Chocolate Mousse : Made The Low Carb Way
see more details here

Chocolate Mousse à la Paleo
made with coconut milk, more details here

Raspberry Mousse : LCHF

see more details here

Crunchy Berry Mousse : Low Carb

see more details here

Orange Mousse - Low Carb

see more details here

I wonder which of these mousse may be your favourite?

 

… but whatever you do, please don't confuse Mousse with Moose

Readers - you will find a variety of recipe ideas within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

As always thanks for reading.

All the best Jan

Kylie Minogue, Jack Savoretti - Music's Too Sad Without You

It's music again, not really a fan of Kylie but this duet seems to work, enjoy
Graham

Brussels Sprouts Christmas Tree : It's a Showstopper

Brussels sprouts are rich in many valuable nutrients, and not just to be enjoyed at Christmas. These 'mini cabbages' have a nutty, distinct flavour but they are seen as "The quintessential Christmas dinner veg. Brussels sprouts are thought to have been cultivated in Belgium in the 16th century - hence the name. Although they're related to cabbage - they even look like a miniature, compact version - they have a sweet, nutty flavour, which some people can find bitter. They grow in multiple rows along a thick, central stalk.

Talking of Brussels Sprouts, how about the Christmas Tree …

It's a tasty work of art, isn't it …

Kate says, "turn the humble sprout side dish into a showstopper this Christmas! Roasted Brussel Sprout Christmas Tree – simply arrange into a fun tree shape and roast. Roasting makes sprouts taste delicious and is a vegan and gluten free Christmas side dish."

Ingredients:

Serves Four

25-30 Brussel sprouts
1 parsnip (or carrot)
1 slice butternut squash
2 tbsp. olive oil
1 handful dried cranberries

salt and pepper

Instructions:

1. Preheat the oven to 180C/350F. Line a baking sheet with baking paper.

2. Check the sprouts for any major blemishes and cut them out. Trim the bottom and cut each one in half so there is a flat side. Place them into a bowl with half the oil and toss to coat.

3. Peel and slice the parsnip (or carrot) lengthways into equal length pieces then rub to coat with some of the remaining oil.

4. Add the sprouts to the baking sheet in a large tree shape. Use the parsnips to create the tree trunk.

5. Use a star cookie cutter (or a knife to make the shape freehand) to make a star shape from the butternut squash slice. Lightly coat it with oil and add to the top of the sprout tree.

6. Roast in the oven for 20 minutes or until cooked and beginning to brown. 
7. Add the dried cranberries decoratively to the sprout Christmas tree and sprinkle with salt and pepper.

8. Serve

This super idea from Kate, comes with a step by step guide … you will find it here 

Readers, you will find a variety of articles and recipe ideas within this blog, but it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

Christmas Chocolate Log With Blueberries : Low Carb

This is a very nice low carb chocolate log, with added blueberries. It could be perfect for an alternative Christmas (or New Year) dessert. 

Ingredients:

1 cup Almond flour
3 Eggs
50g Butter
¼ cup Psyllium husk
½ cup Coconut cream
¼ cup Cocoa
1 tbsp. Natvia (or sweetener of your choice)

1 tbsp. Vanilla essence 

Filling:

250g cream cheese
50g Butter - melted
1 tbsp. Natvia
1 tbsp. Vanilla essence

½ cup blueberries or sliced strawberries 

Instructions:

Combine almond flour, psyllium husks, cocoa, and natvia. Add melted butter, beaten eggs and coconut cream. Mix well. Lay a lamington (baking) tray (30x20cm) with oiled/ greased greaseproof paper. Press mixture onto paper and bake at 180 c for 15 minutes. Remove from oven and cool slightly. While still warm lift paper/cake out of tray and lay on a clean tea towel, paper side on the tea towel. 

Roll gently and leave to cool completely. Mix filling ingredients. When the roll is cool, very gently unroll. Spread filling on cake and spread with blueberries/strawberries. Gently roll again pressing the paper as you do. 

Serves 10.

Carbs per serving 2.9 

Thanks to Julia for this recipe idea here

If you should need help with weight/measurement conversion see here

You will find a variety of recipe ideas within this blog, it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

Is 2020 the year for real change in the dietary guidelines?

I recently read this article and thought it one to share …
"A new charter for the development of the Dietary Guidelines for Americans (DGA) in 2020 will mean more diversity and fresh eyes on the committee that advises the Departments of Agriculture and Health and Human Services on the contents of the dietary guidelines. 

The Nutrition Coalition, a non-profit dedicated to ensuring that U.S. nutrition policy is based on rigorous scientific evidence, is cautiously optimistic that this might bring meaningful change to the new guidelines, slated for release in about two years. 

The Nutrition Coalition: USDA to bring more diversity, fresh views to Guidelines committee 

According to an analysis by The Nutrition Coalition, the 2015 advisory committee that helped write the most recent version of the guidelines was dominated (11 out of 14) by members who had each published work indicating that they favour plant-based, low-animal-fat, vegetarian diets; many had even built their careers promoting these types of diets. Selecting a more varied advisory panel would minimize the risk of bias in the guidelines. 

The Nutrition Coalition notes that America’s obesity epidemic started in 1980 when the Dietary Guidelines for Americans were first issued. Hence, its concerns about guidelines based on weak science is grounded in the poor health outcomes experienced over the ensuing decades: 

"New approaches are needed, to understand why our guidelines have for 40 years failed to combat nutrition-related diseases. As Fiona Godlee, Editor-in-Chief of one of the world’s oldest medical journals, The BMJ, put it in 2016: ‘Given the ever increasing toll of obesity, diabetes, and heart disease, and the failure of existing strategies to make inroads in fighting these diseases, there is an urgent need to provide nutritional advice based on sound science." 

Or, as Albert Einstein said: "We cannot solve our problems with the same thinking we used when we created them." 

Colette Heimowitz, vice president of nutrition and education at Atkins Nutritionals, is also hopeful about meaningful change in the 2020 Dietary Guidelines for Americans. Atkins has even nominated some experts for consideration for a seat on the advisory committee. 

Food Navigator: Atkins pushes regulators to reconsider the potential benefits of a low-carb diet for some Americans 

Heimowitz noted that there has already been progress in terms of mainstream acceptance of a place for low-carb eating: 

"They soft-pedalled it a little bit, but the fact that [the American Diabetes Association] said that [a low-carb diet] was a viable option for a therapeutic approach, I think is huge. It is a big step…

I am not asking the Dietary [Guidelines Advisory Committee] to send the food pyramid on its head — that is asking too much. I just want them to recognize it is a viable option. That is what I am hoping for." 

We at Diet Doctor are hoping for mainstream acknowledgement of the power of low carb, too. So many people could be empowered to revolutionize their health!"

Words and picture above from Diet Doctor site here 

You may like to look at our "Introduction to low-carb for beginners." post here

All the best Jan

Christmas Salad ...looks so colourful

With Christmas just around the corner, how about this idea! I'm sure family, friends, guests and all will delight in eating this colourful lunch or dinner starter. It's light and bright, and made with gorgeous smoked salmon, avocado and clementine's. 

Ingredients:
Serves 10
6 clementine's, peeled
3 avocados, halved and de-stoned
112.5g watercress, washed
120g smoked salmon, torn into pieces
juice of 1 lemon

1 tbsp. olive oil, for drizzling 

Method:

1. Slice each clementine horizontally into thirds. Use a spoon to scoop out the flesh from each avocado half and slice evenly.

2. Toss the clementine's and avocado with the watercress and scatter on a plate.
3. Top with the salmon. 
4. Drizzle with freshly squeezed lemon juice and olive oil, and sprinkle on freshly ground black pepper. 

Each serving provides:

3.6g carbohydrate 0.5g fibre 4.3g protein 10.1g fat 

From an original idea here 

Watercress with its deep green leaves, and crisp, paler stems, is related to mustard and is one of the strongest-tasting salad leaves available. It has a pungent, slightly bitter, peppery flavour and is highly nutritious, containing significant amounts of iron, calcium, vitamins A, C and E. It's usually sold in either bunches or bags, and is good combined in a salad with milder leaves, or made into soup.

Hope you may enjoy a plate of this colourful salad …

You will find a variety of recipe ideas within this blog, it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

Is Squash a Fruit or Vegetable ... and a Frittata Recipe !

"Squash is a family of plants that comes in several different types. Winter varieties include butternut, acorn, delicata, pumpkin, hubbard, kabocha and spaghetti squashes. Zucchini (courgettes) and yellow squash — either with straight or crooked necks — are considered summer squashes.

However, squash may be confusing to classify. Most kinds of squash are brightly coloured — like fruit — but taste mild or savoury — like vegetables. 

This article tells you whether squash is a fruit or a vegetable.

Botanically, it's a fruit

Fruits contain seeds and develop from the flowers of a plant. On the other hand, vegetables are a plant’s roots, stems or leaves. Not everyone agrees with these botanical definitions, but they’re used widely to distinguish between fruits and vegetables. All types of squash have seeds and come from the flowering part of plants. In fact, edible flowers even grow out of squash and are known as squash blossoms. Therefore, squash is considered a fruit. Squash isn’t the only plant that gets confused for a vegetable. Other fruits frequently called veggies include tomatoes, eggplants (aubergines), avocados and cucumbers. 

Summary Since squash contains seeds and develops from the flower-producing part of a plant, it is botanically a fruit. 

Used as a Vegetable in Cooking 

Most people think of squash as a vegetable because it is usually prepared like one. The culinary definition of a fruit is the sweet and fleshy part of a plant. While some types of squash are mildly sweet, they’re not as sweet as a typical fruit. Instead, squash have a predominantly earthy flavour and are prepared and served as a vegetable — except when some types, like pumpkin, are used in desserts, such as pie. Squash is not usually eaten raw as is fruit, though zucchini (courgette) and yellow summer squash can be. It is often seen as a savoury ingredient and cooked alongside other vegetables. 

Summary Even though squash is botanically a fruit, it is predominantly cooked like a vegetable. 

How To Add it to your Diet

Squash can be eaten in a multitude of ways. The entire squash plant is edible, including the flesh, skin, leaves, flowers and seeds. You can find squash year-round in most grocery stores and farmers markets.

Winter squashes — such as butternut, acorn, hubbard, delicata, and pumpkin — are abundant from early fall (Autumn) through to late spring. They have green, yellow or orange skin and brightly coloured flesh in different shades of yellow and orange. Winter squash is often roasted, boiled or steamed. It is usually served with butter or olive oil and savoury seasonings. You can also add cooked winter squash to salads and soups. Alternatively, try stuffing acorn, delicata or hubbard squashes with meats, beans or other vegetables. The seeds of winter squash can be roasted with oil and salt for a crunchy snack. 

Summer squash, including zucchini (courgette) and crookneck, are typically in season from June through September. These varieties have yellow or green skin with white flesh. Zucchini (courgette) and yellow crookneck squash are usually sautéed, roasted or grilled with olive oil and garlic, or added to sweet breads and muffins. As they can be spiralized, they have also become a popular low-carb substitute for noodles. 

All types of squash are very nutritious and can be a healthy addition to your diet. Winter squashes are typically high in fibre, vitamin A and potassium, while summer squashes are rich in B vitamins and vitamin C. 

Summary Squash is available year-round in most places. Winter squash is often served stuffed with other foods or as an addition to soups and vegetable dishes, whereas summer squash is popular in baked goods and as a low-carb noodle alternative

The Bottom Line 

Botanically speaking, all types of squash are fruits, as they contain seeds and develop from the flower-producing part of a plant. However — despite notable exceptions, such as pumpkin — squashes are not as sweet as other fruits and are usually prepared and served as you would vegetables. Regardless of how you classify it, squash can be a tasty and nutritious addition to your diet."

Words above by Lizzie Streit, please see her full article with all related links here 

Readers - you will find a variety of articles and recipe ideas, are within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

Talking of squash!
 Have you tried this Frittata with Butternut Squash and Spinach recipe, see it here 

As always thanks for reading. 

All the best Jan

Turkey Bake, with Broccoli and Mushrooms in a creamy sauce

It's definitely the time of year for Turkey! Why not try this one step creamy turkey bake. Minimal preparation is required, making it perfect for busy weekdays... or any day!

Ingredients:
Serves 3/4
3.4 g carbs per serving
300g tub of full fat crème fraîche
3 tbsp. milk
2 cloves garlic, peeled and crushed
1 tsp Dijon mustard
1 tbsp. chopped fresh sage (or 1 tsp dried)
Salt & pepper to taste
600g fresh British Turkey breast, diced
1 head of broccoli, cut into thumb sized florets
250g mushrooms, sliced

To Serve:

Some may choose boiled new potatoes …

My Choice, lower carb oven-baked swede (rutabaga) wedges.

Method:

1. Pre-heat the oven to 180 C / 160 fan / gas mark 4.

2. In a large bowl, combine the crème fraiche, milk, garlic, mustard and sage. Season well to taste with salt and pepper and mix until smooth.

3. Add the diced turkey, small broccoli florets and mushrooms to the sauce and mix together really well so everything is coated with the sauce.

4. Pour into a large oven dish and bake for around 45 minutes until the turkey is cooked through and the broccoli is tender. If the sauce splits a little, give it a mix when it comes out of the oven, and it will come together again. 
5. Garnish with a few crispy-fried sage leaves (if desired), and serve with your choice of accompanying vegetables.

From an original idea here
For our vegetarian/vegan readers, I'm sure you could use substitutes in this recipe e.g. tofu...

Did you know Broccoli contains:

almost 5 times as much vitamin C as potato

8 times as much calcium as potato

almost 2.5 times as much dietary fibre as potato

This blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan

Vanilla and Raspberry Sponge Keto Mug Cake : Low Carb : Sugar Free : Gluten Free

I'm sure you will like these quick and easy one minute coconut flour low carb/keto vanilla berry mug cake(s). They are low carb/keto, sugar free, made with coconut flour, and work out at 5g net carbs. 

Coconut flour is a wonderful low-carb, keto, gluten-free flour. It is light, packed with fibre, easy to use, requires very little quantities and so ends up being a very affordable baking grain-free flour. if you would like to know more about cooking with low carb (alternative) flours please see here

Ingredients:
Serves One
1 tbsp. butter melted
2 tbsp. cream cheese full fat
2 tbsp. coconut flour
1 tbsp. granulated sweetener of choice or more to taste
1 tsp vanilla extract
1/4 tsp baking powder
1 egg medium
6 frozen raspberries
Note:
For those readers who don’t own a microwave or don’t like using them. You can still make the low carb/keto vanilla berry cake batter, but you will have to cook it in the oven. Of course, it is no longer a 1-minute mug cake, and it becomes a 12-minute cupcake instead. But it can be done. Simply bake at 180C/350F in a cupcake case or muffin tray.
Instructions:
Can be found here

This blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan

Lady Gaga - Always Remember Us This Way

Tonight another song from the Star Is Born soundtrack,enjoy and have a nice weekend folks
Graham

Loreena Mckennitt - never ending road

Saturday night and music night. Another great track from Loreena Mckennitt. Have a great weekend folks. Eddie 

December is here - Some lower carb recipe ideas

My goodness! 
December is here! 

Have you done any Christmas shopping yet? You may be one of our organised readers that have even finished and wrapped all of their presents ... but not me, at least not yet. Perhaps you've made a start on Christmas Food Preparations? 

One thing that is always part of Christmas in our house is The Poinsettia, at least one ... if not more are purchased, and they do look so warm, cheerful and welcoming dotted around on tables, shelves etc. Of course there are many varieties available but for me my favourite is the wonderful RED ones, they are brilliant. We also have some cheery Father Christmas 'wooden' ornaments and decorations and they sit well together on the hall table ! If you'd like to find out more about these wonderful plants please have a look here

There's also an idea for a Pomegranate Rosemary Spritzer, treat. It's a deep pink Prosecco cocktail with savoury herbal notes and is a really simple way to add sparkle to your Christmas preparations and gatherings ... see here

And how about this!

The Best Low Carb Christmas Pudding Ever …. Well probably !

This recipe was put on our blog in 2013

My words then were:

No I don’t drink 'Carlsberg' but I guess the play on words is quite similar ?

However, I do think that for YOU out there who are following a low carb high fat lifestyle this Christmas Pudding recipe is one to be recommended.

Of course each to our own, but isn’t choice an amazing thing !

The slightly worrying aspect of posting this is - I’ve just realised that Christmas Day is getting so near  - I don’t know where the year has gone, but it‘s certainly flown by.

I pity Father Christmas and his Elves who are so busy getting everything ready …….. well so my grandchildren tell me.

Hope you all enjoy the Christmas Pudding, please see details here

And how about this!

Fruit Cake A Low Carb Alternative : Could be just right for Christmas!

"Please come into my kitchen and discover this 'low carb fruit cake which is a great alternative to a traditional fruit cake.' It can be enjoyed at any time of year but could prove a popular low carb Christmas alternative."

To learn more please use this link here 

Finally, in the midst of all the Christmas preparations, please take time to sit down and enjoy a refreshing cuppa - will it be tea or coffee?

Readers - you will find a variety of articles and recipe ideas, are within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

As always thanks for reading. 

All the best Jan