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?
I think all of us find ourselves from time to time stuck in a food rut. You know what I’m talking about, when you feel like you’re always cooking the same dishes. I don’t know about you, but I get bored.
So the other day I was looking to try something new. Instead of coming up with something I’d never made before, I decided to re-think something we make fairly often: Shepherd’s Pie.
I’ve shared our regular Shepherd’s Pie recipe before, and I like it a lot. But I’ve had a thing for sweet potatoes lately, ever since the weather started to cool. I love the flavors of fall, and I wanted something comforting. So I threw some stuff together.
I’m going to give you a heads-up and let you know this post is going to be a bit long.
Also, you’re probably going to think that I’m totally crazy when I tell you what’s in these cupcakes. But, trust me, you’d never know these are healthy.
I know. Some of you are thinking of clicking away from this post right now. Healthy cupcakes? Who needs those? But I worked really hard to find & develop a recipe that doesn’t taste healthy. One of the things that makes these cupcakes better than most is that there are far less refined ingredients than you’d usually find. In fact, the bulk of these cupcakes are made with whole foods.