Back when I wrote up my favorite keto thanksgiving recipes, I told you I had been working on a low carb green bean casserole recipe but that I didn’t have it quite to where I wanted it. And I promised you I’d have it ready before Christmas. So here it is!
I firmly believe that holidays are for indulgence. I also know that my body reacts badly to carbs. So what’s a girl to do? Create a low-carb Thanksgiving spread that has all of the indulgence without the excessive carbs, of course!
Let’s talk about alternatives to our favorite Thanksgiving dishes that will keep us moving toward our goals without sacrificing taste, shall we?
Hi everyone! It’s still Filipino Food Month, and today I’m directing you to an amazing recipe that I love. It’s simple and just so delicious. It’s from a blog called the Ivory Hut. She has a lot of delicious Filipino recipes there, so you should check her out. We made this for dinner last night and it was a hit all around. Little Man doesn’t love green beans, but he kept asking for more and more squash.
As a kid, I was never a huge fan of squash. My grandma makes squash by boiling and mashing it and topping with with butter & brown sugar. When I was little, I always ate it, but tried my best to get a spoonful mostly of brown sugar. Then in middle school in the Philippines, I was served a dish similar to the one you see above at a school event. I asked my friends what this delicious orange vegetable was, and to my surprise they said squash. I’ve loved it ever since, in any form. But I’ll always hold a special place in my heart (stomach?) for this dish, with the lovely combination of squash and coconut milk. This version with crispy bacon is especially delightful, and couldn’t be easier to make.
For those of you still in the thralls of winter weather on this first day of spring, it’s a wonderfully comforting and filling meal for a cold day.