Atkins Man: Holiday Temptations

My Atkins man took a splurge this Thanksgiving, and dug into the sweet potatoes (he even ate the marshmallow topping!) ... and that's not all. He ate the pie, and had a piece of kugel (it's a Jewish type of noodle casserole). This is not to say my Atkins man wants to go off the diet, simply that he wants to eat what looks good this Thanksgiving.

Afterward, he complained of feeling bloated and uncomfortable -- which is his argument that the diet is good for his health, and that carbohydrates upset his body's balance. So, my Atkins man is low-carbing it through the end of the year, and then he says, "It's back on the wagon."

No doubt, this is the hardest time of the year for dieters. Plentiful foods and baked goods abound. It's the time for feasting and cookies and cakes and hot cocoa. I am eating it all in moderation, having figured out that the key, for me (for now) is in portion control.

But I'm still trying to find some creative ways to help my hubby enjoy the holidays, while still living la vida low carb ... and thanks to our readers, we've got some great new recipes for meals and desserts that our readers swear by.

Enjoy!

Appetizer (from our reader, Becky)

Combine cream cheese and horseradish; spread on proscuitto ham.

Wrap ham slices around marinated asparagus spears and chill.

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Mashed Potatoes (from our reader, Mary)

Boil cauliflower until well done, drain and add small amounts of cream and butter, and cream cheese, and mash with potato masher.

Add shredded cheese, bacon bits, green onions ... whatever you like!

Rice

Boil cauliflower until tender but still slightly crisp.

Use a potato masher that has small round holes to mash (or use a potato ricer).

Use the rice-looking cauliflower as you would rice in any recipe.

Pumpkin Spice Cream Pie and Cookie Crust (from our reader, Robin)

First, the crust:
½ c. butter, softened (1 stick)
1 c. plus 2 tbsp. Carb Solutions Vanilla Shake Mix
¼ tsp. ground cloves
½ tsp. ground ginger
1 ½ tsp. ground cinnamon

Preheat over to 350° Fahrenheit. Spray a 9-inch pie pan and set aside.

In a medium bowl, whisk together shake mix and spices.

Add butter and cream together thoroughly.

Press dough evenly on bottom and up sides of prepared pan. Use thumb side of hand to press, not fingers. Spray hand with nonstick spray to prevent dough from sticking.

Bake for 12 minutes. Cool in pan on rack.

Whole spice crust is 11 carb grams

Filling:
2 c. heavy whipping cream
2 tbsp. sugar-free Jell-O instant butterscotch pudding mix
1 ½ tsp. ground cinnamon
½ tsp. ground ginger
1/8 tsp. ground cloves
½ c. Splenda sweetener
1 tsp. liquid Sweet N Low sweetener
½ c. solid pack canned pumpkin

In a medium mixing bowl, combine all filling ingredients except pumpkin. Whip with an electric mixer until stiff. Gently fold pumpkin into whipped mixture. Scrape into cooled crust and spread evenly. Refrigerate at least 2 hours. Cut into eight equal pieces. Store covered in the fridge.

After-Dinner Drink (from our reader, Mary)

Tall glass of ice
Shot of rum (0 carbs)
Diet Vanilla Pepsi (0 carbs)
Shot of heavy whipping cream (0 carbs)

Stir well, enjoy!

Sugar Cookies (from our reader, Robin)

1 c. butter, softened (2 sticks)
2 ¼ c. Carb Solutions vanilla shake mix
½ c. Splenda sweetener, divided
½ tsp. vanilla extract
1 large egg

Preheat oven to 375° Fahrenheit. Spray a nonstick cookie sheet and set aside.

Place ¼ c. Splenda in a small shallow bowl and set aside.

In a medium bowl, cream butter, shake mix, remaining Splenda, and vanilla extract thoroughly. Stir in egg until well mixed.

Shape into 1-inch balls and place on prepared cookie sheet 2 inches apart. Flatten with the bottom of a glass, sprayed and then dipped in Splenda. Dip glass in Splenda between each cookie, shaking off excess.

Bake 8-10 minutes. Cool on rack to room temperature. Store in the fridge, and serve cold.

Michele Cohen is not a medical doctor, and her opinions are her own. She welcomes your comments, questions and especially recipes to help her and her Atkins man eat well! Just drop her a line, anytime!