Holiday hints from Hobbitoise!

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Ok, so so it’s that time of year… FOOD TIME!! Is keto that hard at the holidays? Not if you get your head in the game. Here’s a few hints from the Hobbit (if you picture me in a floral print dress and an apron, you get bonus points…):

Turkey: 

  • Brine it for at least 24 hours before roasting. It will improve the flavor, help you get a little more electrolytes, and will make it super tender and not dry. Since a 20+ pound tom is hard to stick in a zip lock, separate the skin from the meat, and then rub salt directly on the fleshy parts.
  • Mis-timed when to start the turkey? Roast it in a paper grocery bag. Not only will it cook in about half the time, you don’t have to baste it and it won’t dry out. About an hour before it is supposed to be done, remove from oven, trim the bag away, and put back in to crisp up the skin.
  • Want to take that skin and flavor to the next level? Rub down the turkey with mayo, then sprinkle seasoning on it before putting in the oven (or bag, which is how we do it here in Hobbitville). Ask for a helper to keep you from wearing Hellman’s for the rest of the day. Ask me how I know…

Sides:

  • Add 1 tsp of glucomannan to your cauliflower before whipping it up in the food processor. Don’t drain the water, leave it in there and add about 1/4 cup for a whole bag of frozen cauliflower. It will give you the smooth, creamy texture of real potatoes. Add some onion powder, minced onions, butter, and salt to really kick it up.
  • Want green bean casserol but not the cream of mush(room) soup? Use frozen mushrooms. Thaw them in the microwave for a few minutes and then salt. Let set for about an hour. All the mushroom “juice” will collect at the bottom of the bowl. Add 1/4 tsp xanthan (or 1/2 tsp guar), whisk in with a couple of tablespoons of cream. BANG! Cream of mushroom to put in there. Top with crushed pork rinds.
  • Use kabocha or pumpkin instead of sweet potatoes if you are concerned about going over on carbs. Add a little sweetener or sugar-free maple syrup to really bring the taste to life.
  • Thicken your drippings with xanthan or guar gum. Check out our conversion guide under “Ingredients, tips and tricks” for the right ratios.

Desserts and snacks:

  • Pumpkin Pie
  • Pecan Pie
  • If you want apple pie, use chayote squash (we get ours at Walmart in the produce section by the turnips) instead. Precook the chayote in butter in a skillet for 10-15 minutes to soften them up after you slice them as they will take much longer to cook than apples. Don’t forget to add a tbsp of lemon juice to get that “snap” when you add the seasoning.
  • Crackers

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