Snowflake Christmas Salad

Not every holiday dish has to be sweet to be special! This beautiful salad graced our table last Christmas Eve. Look at those snowflakes. Such a special touch. They are cut from jicama slices. I happened to own a set of tiny snowflake cookie cutters. It is not too late to buy some!


Loved this idea from Bakin’ Bit so much that I put my own little spin on it for the Marshall Christmas dinner. I made it extra special with Champagne dressing. I also lightened it up a bit by leaving off a couple of ingredients my boys don't care for. No avocados and no nuts. Go ahead and add them if you like.




Snowflake Christmas Salad

1/2 small jicama
1 package spring mix salad greens
6 tbsp Girard’s Light Champagne Vinaigrette Dressing*
1/4 cup fresh shredded Parmesan cheese
1/4 cup pomegranate seeds

Slice jicama into 1/8 inch slices. Use small cookie cutter to cut 20 snowflake shapes. Use remaining
jicama for another recipe. Toss greens with dressing. Divide greens among 4 serving bowls. Sprinkle with shredded Parmesan cheese, pomegranate seeds and jicama snowflakes.

Drizzle with Champagne Vinaigrette.

Serves 4: 93 calories 6 net g carb

* This dressing is light, yet sophisticated. If you can’t find it in your area, try the Trader Joe’s version
or make your own with Champagne vinegar.

Keep checking back in. I will be posting some more holiday favorites. In the mean time, Happy Hanukkah. 

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Fennel and Avocado Salad with Strawberries

It is salad season! It was really warm and windy today. I ate salads for both meals. That signals summer for sure for me. This is an unusual salad, but perfect for summer. It was pretty enough to be featured in the Diner News from April 16--the one with wonderful ideas for shower, brunches and other girly foods. It is pretty, but tasty too. I love the crunch and flavor of the fennel combined with the smooth creaminess of the avocado.

You should give this one a try. It is especially nice paired with baked salmon or a chicken breast.

Fennel and Avocado Salad with Strawberries

Fennel has a nice crunch and a light licorice flavor that goes well with the sweetness of the berries and poppyseed dressing. Beautiful presentation!

1 head fennel (approx. 1/2 lb)

1 avocado

8 strawberries

3 tbsp slivered almonds

1/4 tsp coarsely ground pepper

Prepared Poppyseed Dressing*

Shave fennel into very thin slices on a mandolin or in a food processor.  Dice avocado into chunks. Quarter or halve strawberries. Lightly toast the almond slivers.

Divide fennel among 4 salad plates. Distribute avocado chunks over fennel. Top with strawberries and almond slivers.  Sprinkle with pepper and drizzle poppyseed dressing over the top.

· I like Hungry Girl sugarfree and fatfree Poppyseed Dressing, available at Walmart. I use 2 tbsp per salad

Serves 4:   141 calories  8 net g carb

Of course, you may make your own vinaigrette dressing to replace the store bought dressing in the recipe. A slightly sweet dressing pairs really well here. Use just enough to let the flavors shine through.

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Golden Girl Salad Dressing

I have been trying to cut back lately. Adding some meals that are not only low carb, but low calorie too. I know, many of you don't need to do that. And, believe me, I am not counting or doing anything too drastic. But it seems smart to me to lower the amount of calories I normally take in as I age. I recall some dear friends of ours saying that they began to be filled up on much less food as they aged. Now that I officially qualify for many senior menus, I am awaiting that change in my hunger level.. My husband seems to be eating less, but not me. I stay as hungry as ever. Granted, he does have several years on me. My menu plan now calls for a few meals that range more in the 300 calorie range. Still low carb, but low fat too.  I still get my good-for-you fats at other times during the week.

So as spring has arrived and more salads are on the menu, I wanted a new low calorie dressing. I generally like the Skinny Girl dressings, but they do all seem to taste the same to me. This home made dressing is so different. I love cumin and this dressing tastes exotic and so substantial. Plus it is just around 11 calories per serving with just 1 carb. So move over Skinny Girl, I am more about Golden Girl these days. Even though I do still refuse AARP!

Golden Girl Salad Dressing

3/4 cup water

2 tbsp lemon juice

2 tbsp apple cider vinegar

2 tbsp nutritional yeast

1 tsp balsamic vinegar

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp sunflower lecithin

1/4 tsp glucomannan

(optional: 1 drop lemon oil)

Combine  ingredients in a bullet blender. Process until smooth. Let rest 5 minutes. Check thickness. Add more glucomannan if necessary and blend again.

Serves 6:  11 calories   1 g carb

This dressing is tart, but earthy. The sunflower lecithin helps as a thickener, but you could add a bit more glucomannan or xanthan gum instead. The strength of that product can really vary. I am experimenting with lecithin these days as I try to get the most nutrition out of everything I put in  my mouth. It helps with mouth feel and is good for my brain and nervous system as well.

I am doing this month's Diner News on the theme of  'Slimming Secrets". I have quite a few ideas to keep you--or get you--a little lighter. You won't want to miss it. In the mean time, this sweet puppy is my other way of keeping my energy up. Puppies make you feel young! My Trooper. Isn't he adorable?

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Tahini and Garlic Roasted Broccoli

Still waiting for the real fall to arrive. Scarecrows are showing their faces around town, but we haven't had a good cool snap yet. At least it was cool enough to crank up the oven today. I have been wanting to try this Roasted Tahini Broccoli from Food 52 for a while. I won't turn on the roasting temps until it is less than 90 outside. Of course, I always add my own spin to most any recipe I borrow. For one thing, I love the convenience of frozen broccoli. I buy mine at Sam's Club. Great price and the best quality. No hard stems, just the good stuff. If the original recipe used fresh broccoli, I have no idea how it was done (to my likinganyway) in that amount of cooking time. But who cares, you are trying my recipe anyway, right? Since I am known to overbake most everything, you may want to check at the 10 minute mark instead of my 15.

I lightly steamed my 1 pound bag in the microwave. It was not piping hot, but all frozen broccoli is more tender than fresh. We could get into the biology of plant cells, but I get enough of that at school. Five minutes was perfect with my appliance. If you stay away from microwaves, just steam it until barely tender. Dry off the broccoli a bit so the tahini sauce will stick, then plunge it into that hot oven. Best of both worlds.

I love broccoli. It goes with so many flavors and has so many prep possibilities.  I don't mind buying that wholesale four pound bag at all. I swear I can use roasted broccoli as snack food....if it wasn't such a gas producer... I have more digestion issues lately. TMI, I know.

So make this broccoli dish. You will like it, I hope. It is not the most visually appealing recipe in your side dish arsenal, but it is quite tasty. A good change from cheese sauce. The sesame, garlic and lemon are natural together.

Tahini and Garlic Roasted Broccoli

1 lb bag frozen broccoli florets
3 tbsp tahini
3 tbsp lemon juice
2 tsp olive oil
3/4 tsp garlic powder
1/2 tsp sesame oil
1/2 tsp soy sauce or tamari
1/4 tsp black pepper

Cook broccoli in a microwavable bag for 5 minutes, or lightly steam. Drain very well.

In a large bowl, combine tahini, lemon juice, oil, garlic, sesame oil, soy sauce and pepper. Toss to coat florets well. Transfer to a baking sheet and roast for 15-20 minutes at 400 degrees.

Serves 4:  161 calories     5 net g carb (9 g)


If I happened to have some roasted garlic, I certainly would have used that rather than powder. But, I don't have the time for all that today. Got my fall decorations out, so now the place is festive with pumpkins. I can hardly wait for sweater weather.

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Roasted Garlic and Asiago Cauliflower Whip

I love fall. It is my favorite time to bake. Every year, I look forward to my return to the kitchen. The cooler weather with the oven no longer my enemy. Alas, we are not yet to the cooler weather here in Oklahoma, but they promise it is coming. Since I work a little ahead of you all getting recipes for my upcoming newsletters, I am firmly planted in fall dishes right now, even if the temperature is still in the 90s. A cool front is on its way, so I am planning to turn on the oven this weekend! So I took a little stroll to memory lane. About a year back in time.

I made so many amazing side dishes last fall--especially for the November Diner News, my annual Thanksgiving special. This is one of those really tasty sides, complete with Asiago cheese. One of my personal favorites. It is worth heating the oven to get that roasted garlic. Totally worth it.

Roasted Garlic and Asiago Cauliflower Whip

2 heads garlic

2 tbsp olive oil

2 large heads cauliflower

8 oz cream cheese, softened

1 stick butter, softened

1/2 cup shredded Asiago cheese

Salt and pepper to taste

Cut the tops from garlic bulbs just enough to expose the top of the cloves. Brush with olive oil. Arrange cut side up in a small roasting pan. Pour any remaining oil into the base of the pan. Top with foil. Roast at 400 degrees for 1 hour. Remove and cool.

Boil cauliflower until tender. Drain very well, but keep hot. Add the butter and cream cheese. Mash with a potato masher. If you want a smooth puree, use a stick blender. Squeeze the roasted cloves of garlic from the papery skins. Stir into the mashed cauliflower. Salt and pepper to taste. Garnish with additional cheese and dried parsley.

Serves 8:   300 calories  8 g carb

Serves 10:  240 calories  6 net g carb

If you want to go all out, make this even cheesier by adding even more Asiago. This really is an amazing side dish. All creamy and that perfect flavor of Asiago. Something about that cheese. Of course, you could sub Parmesan as well.

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Thai Sesame Lime Zoodle Haystack Salad

This was my contribution to my second potluck cookout of the day. Granted, I took the lazy way out and brought cheese to the first. But the second brought out a tad bit more effort today. After the weekend I have had, that is a big deal. Graduation week at school is a whirlwind of activity!

This salad is gorgeous. Put it into a trifle bowl, and you have a showstopper. It is light and flavorful too. And the secret is that I didn't even make the dressing from scratch. Just tried out the Aldi salad dressing. Like all things Aldi, you never know how long it is going to be around...but for now, I really like this. The sesame is not overbearing and the lime is just the right amount of citrus. It really brings out the flavors of the fresh veggies, but it is more interesting than the normal vinaigrette.

The recipe is more of a method. Just go with what you like! This is enough for a crowd, so you may want to half it for a family. This pretty much filled my trifle bowl. The idea of the haystack is the little pile of veggies you make on the plate. Go for a  mound like a haystack and have fun finding the little treasures of pepper, onion and tomatoes inside the zoodle strings.  It is fun to eat. I saw some friends swirling the noodle like spaghetti. I did bring leftovers home, but we had at least half a dozen terrific salads to choose from...plus burgers, chips and desserts.

Thai Sesame Lime Zoodle Haystack Salad

3 large zucchini squash
1 red or orange bell pepper
1/2 pint yellow or red cherry tomatoes
1/2 red onion
6 oz Aldi Specially Selected Thai Sesame Lime Dressing

Spiral cut the zucchini. Use kitchen shears to cut some of the strands so the salad will be easier to eat and serve. Dice pepper. Cut tomatoes in halves. Finely dice onion. Toss all vegetables with the dressing and chill for several hours. Stir again before serving.

Serves 12:   100 calories  4 net g carb (7)

If I had time today, I would have added some diced fresh cilantro and a few toasted sesame seeds to the salad. Truth is this morning, I couldn't decide whether to use this dressing or another Aldi offering--Roasted Bell Pepper Dressing. I didn't have time in my schedule to toast the seeds, and I hadn't purchased cilantro. Go ahead and plan to add them if you make this salad. Both dressings were good, so if you don't like tahini, go the pepper dressing route. If you don't have an Aldi nearby, just go with any favorite salad dressing. The veggies will love anything!


I recently ordered these cool bowl and plate toppers on Amazon.

Bizanzzio Top On Stretchy Silicone Lids

They are so helpful when you want to cover a plate or serving bowl. I hate putting everything in ugly plasticware when I go to social events. These fit the bill. With so many sizes, there will be one to fit every dish, from dessert cups up to dinner plates. I love using them for my salads I take to school. No spills no mess and no plastic wrap coming undone. Order them from this link and I will make a little extra cash.  And if you don't have a spiral slicer, check this one out.

This would be excellent for a Memorial Day get together. No mayo to be worried about. I will have some other great ideas coming out soon too. This June Newsletter is going to be awesome!

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Order my original e-book or the latest version for couples and singles,  A Table for Two here

Hatch Valley Cauliflower with Cheese

I grew up on cauliflower and cheese sauce. I loved the way my mama made it. I used to watch her cooking the cheese sauce, scaring me as she used a sharp knife to slice the cheese while standing over the saucepan. Fear that she would cut into her thumb kept me mesmerized. She still cuts that way, but I never do. I always slice away from me. But that is probably how I learned to make a good sauce. Of course, making a low carb sauce is trickier. This one is not so tough, though.

American cheese melts easily. Glucomannan thickens without too many lumps. And Hatch Chile?
Well, that adds a punch, for sure!  We finally got a Trader Joe's in my town. Woohoo. This sauce features their Trader "Jose's" Hatch Valley Salsa. Filled with fire roasted Hatch hot green chiles, and a few tomatillos and lime juice to tame the heat. Perfect with my cheese sauce.  Of course, you can sub any salsa verde and get a very similar dish.



Hatch Valley Cauliflower with Cheese

1 head cauliflower, quartered
1 cup water
3/4 tsp glucomannan
1/4 cup Hatch Valley Salsa (or salsa verde)
3 oz American cheese
1/4 tsp salt

Steam cauliflower. While it is cooking, prepare sauce. Combine water and glucomannan in a saucepan. Stir until dissolved. Add salsa. Heat to a simmer. Add cheese, diced or sliced, stirring well. Add salt to taste.

Serves 6:  82 calories  6 net g carb

 We used the sauce over steamed cauliflower and used a it on our burger patties also. Yum.  The sauce is  nice and thick. You may need more or less depending on the strength of your glucomannan. You might prefer to use xanthan gum, although I find it harder to blend in without lumps. This may make more than you need for one head of cauliflower. Keep the extra to serve with some scrambled eggs. I bet you will like it!

The sun was setting as I took the photos for this. I took a few that really did not have enough light. That is how you know this is real life cooking and not a set up with a food stylist. So here are some real photos, and although the lighting looks different from the top photo, I promise it is the same dish!

Since I am a newbie at Trader Joe's, please share with me your favorites. I found fennel at a great price, so be looking for a new recipe there. What do you like?

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Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Pumpkin Cheddar Cauliflower Mash

 I just made my first two Thanksgiving side dishes. They are not for my family, but for a luncheon at school tomorrow. Not all of my students will have a nice big meal on Thursday. So we as the staff are providing some love in the form of food. I think it will be fun, and then we can play some games. Being a small school, we are a lot like family.

This pretty dish is from the October Diner News. That issue featured all things Pumpkin. This dish is tasty and easy to prepare. This is a rather light version, as I am a little calorie conscious these days. For a holiday feast, feel free to up the butter and cream cheese.

Pumpkin Cheddar    Cauliflower Mash

1 head cauliflower

1 1/2 cups pumpkin puree

1 oz cream cheese

1 cup shredded sharp cheddar cheese

2 tbsp butter

2 tsp salt

Steam cauliflower until tender. Drain very well and pat dry with paper towels. Mash lightly. Stir in pumpkin puree, cream cheese, cheddar cheese, butter and salt. Whip with an electric beater until smooth. Or, for extra smoothness, blend with an immersion blender.  Transfer to serving bowl and garnish with fresh or dried herbs.

Serves 8 : 148 calories  5 net g carb

This is a  nice alternative to mashed potatoes. With the addition of pumpkin--canned is fine--it is so pretty too. If you are still looking for Thanksgiving recipes, be sure to look in both the October and November issues of the Diner News. If you don't have s subscription, by all means get one now. If you want the November issue too, just drop me a line on the webpage after you make your order and I can arrange that. Need to see what's in each issue? Check the blog posts here and here. To order the Diner News, visit our webpage.

As you may know, my husband was recently laid off from his job of 27 years. I have always tried to keep this blog just about my efforts to keep my diabetic husband fed and healthy. Of course, I have promoted my own e-book and the Among Friends series. I do give so many recipes away for free, though. To earn a little money back, John and I decided to become Amazon Associates and open a 24/7 Low Carb Diner A-Store. Click on the link at the right and you will find products I use and find very helpful in my low carb kitchen. Any purchase you make there will help our family weather this tough time and offset the costs of the blog and online ordering system. Right now, I only have kitchen items listed, but I will be planning food and pantry items soon. 

If you want to know why I like each item, check the Things I Love page. 

But for now, I am off for more Thanksgiving cooking and getting the special Christmas issue of the Diner News ready for next week. I fed one of the party desserts to my son tonight and he loved it. Keep watching and check out that Diner A-Store. Have a blessed Thanksgiving! I am thankful for you, my readers and so much more.

Roasted Delicata and Cranberries

This dish featured in the Thanksgiving issue of the Diner News. I love it.

The squash is sweet and creamy, but the cranberries. They surely MAKE the dish. Roasted cranberries are tart, yet so very interesting. I adore how they blend with the squash. And the cheese--well that just takes it over the top. I just don't have a large enough vocabulary to describe this one. You really must try it for yourself. I ate it as leftover three times and loved it each time. Maybe even a little bit more with every bite.

Besides being a taste sensation, it is gorgeous to behold. Can't you just see this on your Thanksgiving table? I chose Delicata squash because you don't have to peel it. The skin is tender once baked, and it is so much easier to cut. You can certainly use any winter squash for this recipe. The variety available in the market now is one reason why I love fall! The trick is waiting for the cranberries to arrive. As soon as they did, I created this dish. I had some frozen berries from last winter, but used them all up. My discovery of roasted cranberries was a turning point for me this year. Cranberries are definitely more popular in my kitchen this year than ever!

Roasted Delicata

and Cranberries

1 large Delicata Squash

1 tbsp olive oil

1/4 tsp salt

1 cup fresh or frozen cranberries

1 tbsp granulated erythritol/stevia blend

   mixed with 1/8 tsp cinnamon

2 oz crumbled feta cheese

Dice the Delicata squash into bite sized pieces. Toss with olive oil and distribute evenly on a parchment lined cookie sheet. Bake at 400 degrees for 25 minutes.  Remove from oven and add cranberries. Bake an additional 10 –15 minutes until berries are soft and bursting. Remove from oven and sprinkle with sweetener/cinnamon mixture.  Toss gently before removing to a large serving bowl or platter. Sprinkle feta cheese over the top.

Serves 6:  82 calories    7 net g carb

You really do want to try this dish. If you want even more Thanksgiving sides, be sure to be a subscriber to the Diner News.   http://www.247lowcarbdiner.com/html/newsletter.html

And don't forget, we have lots of ideas for the holidays.  Get more great  low carb recipes at Low Carbing Among Friends.

 https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles, A Table for Two here. 

Thanksgiving Planning and Garlic Cream Kale

November is here! That means we really ramp up the planning for the biggest food holidays of the year--Thanksgiving and Christmas. So much to do.

This November issue of the Diner New has lots of new recipes for side dishes to make your celebration meals special. One of my new favorites is this creamy, delicious side. Garlic Creamed Kale. Alone, kale doesn't have much flavor. This way, it tastes all decadent with garlic and cream cheese. Oh yeah. And this couldn't be simpler to put together, You really should add it to your holiday meals!

Garlic Cream Kale

1 large bunch fresh kale

1 tbsp butter

1 tbsp refined coconut oil

1/2 yellow onion, chopped

3 tsp minced garlic

8 oz Neufchatel cheese or regular cream cheese

1/3 cup cashew milk

1/3 cup parmesan cheese

Sea salt and pepper to taste

Trim thick stems from kale. Steam for 5 minutes.  Chop into bite sized pieces.

In a skillet, melt butter and coconut oil. Sauté onion over low heat for 10 minutes. Add garlic and sauté another 5 minutes. Add kale, cream cheese and cashew milk. Stir gently to melt the sauce. Stir in Parmesan cheese. Add salt and pepper to taste.

Serves 6: 185 calories   7 net g carb

This recipe tastes luxurious. Definitely like it took much more time to prepare than it does. Plus, it keeps very well too. I even took it in my lunch bag to school. Everyone was asking what smelled so divine. I love the way kale doesn't totally wilt to nothing like spinach. Not being the biggest fan of cooked spinach, this is perfect to me. I will bet you like it too.

Plus, check out all the other great recipes featured in the Diner News this month: 

Roasted Delicata and Cranberries

Roasted Garlic and Asiago Cauliflower Whip

Whiskey Glazed Kuri Squash

Brussels with Bacon and Pecans

Cinnamon Roasted Sweet Dumpling Squash

Cauliflower Crown with Pumpkin Cheese Sauce

Maple Ginger Roasted Vegetables with Pecans

Three Cheese Jicama Bake

Frenchy's Green Beans

Roasted Cranberry Brussels Salad

Cranberry Chayote Salad

Old Fashioned Cran-Orange Jello Salad

Coconut Spiced Rum Cake

Cranberry Vinaigrette

So look at all those yummy recipes...and that is not even all of them. Better order a year's subscription of the Diner News so you don't miss out.

http://www.247lowcarbdiner.com/html/newsletter.html

Get more great  low carb recipes at Low Carbing Among Friends.

 https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles, A Table for Two here.