After years of reading, I’ve finally come to the conclusion that there is a Sweet Spot of truth, where the science in different aspects of nutrition intersects. In fact, the place they all come together is pretty simple: no grains, no sugars, no processed foods, all real foods. And then you adjust for your personal needs, be they nutritional, what you can reasonably get where you live (so no raw camel milk here), or what you can afford.
What could be better than a nice latte and cake? How about both of them in one dessert? Many low-carb dessert recipes fall flat, but this one is in three or four layers, each separated by plain or coffee-flavored cream! Your guests won’t guess you’re serving them “health” food. Have fun with this one by going barista on the top. Use your favorite non-sugar dessert syrups to make patterns; sprinkle it with cocoa powder or cinnamon: anything a barista can do, you can do to decorate this cake!
Eggplant Involtini with Pesto Filling Gluten-Free & Low-Carb Recipe by Tracey Rollison from CarbSmart Low-Carb & Gluten-Free Fall and Winter Entertaining. Eggplant Involtini, often called “rollatini” in the U.S., are tasty little rolls of lusciousness. They possess the best of eggplant Parmegiana plus the cream layer of lasagne, all wrapped up into a bite-sized package! Okay, carryable at least, because the size really depends on how large of an eggplant you choose. They’re served as appetizers or a vegetable side, but can be a main course. They do very well any way you serve them. The first time I served these to my family, my son immediately claimed all of them. Including the ones on his sisters’ plates.
Parke County Pumpkin-Cream Cheese Roll Gluten-Free & Low-Carb Recipe by Tracey Rollison. The first time I tasted these rolls, I was cycling with my newish-husband through the gorgeous orange and red hills at the Parke County Covered Bridge Festival of Parke County Indiana. Probably 10 minutes by car from the nearest hamlet, a woman set up a yard sale in front of her farmhouse and was allowing people to sample her pumpkin rolls. I saw people leaving with several rolls each, and her husband hustling back into their freezer as people requested them. They are so wonderful, and have become a tradition all over the Midwest! Of course, she wouldn’t give me her recipe, but she did give me a general idea of how to make them. I worked to recreate it, and now it’s on our holiday table. And at tailgate parties. And sometimes just because.