Holiday gatherings are when many people overload on dishes, desserts, and appetizers that are heavy in carbohydrates and sugars. Research shows that excessive consumption of carbs and sweets may lead to fatigue, weight gain, bloating, constipation, high cholesterol, brain fog, and type 2 diabetes.
To help you enjoy holiday festivities without conking out afterwards, try these three tasty, low-carb, gluten-free recipes from Lizette and Geoff Marx so your blood sugar levels stay stable and your moods balanced while you calmly enjoy the time with your loved ones.
Savory Pumpkin Muffins
Fall is when many people look for recipes using pumpkins or winter squash. These savory, herby muffins are a great addition to the holiday table. They can substitute for dinner rolls or other carb-rich dishes. They’re gluten-free and grain-free, too.
Dry Ingredients
3/4 cup sifted coconut flour
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
Wet Ingredients
1/2 cup avocado oil
1/3 cup chicken bone broth
1/2 cup pumpkin purée
5 large eggs, lightly whisked
Preheat oven to 325ºF
Whisk dry ingredients together in a large bowl. Set aside. In a separate bowl, combine all wet ingredients and blend on high for 5 minutes with a portable mixer. Add wet ingredients to dry ingredients and mix well to combine. The batter will be light and thick. Line muffin tins with cupcake liners. Scoop batter into muffin tins, filling three-quarters of the way. Bake for 30 – 35 minutes or until toothpick inserted in center of muffin comes out clean.
Sautéed Winter Greens with Delicata Squash and Pomegranates
Sautéed greens have never looked better than this recipe which celebrates the colors and flavors of fall. Bitter greens such as kale and radicchio add a healthy and delicious bite; the roasted delicata squash provides a savory and sweet note; the pomegranates provide that fruity pop; and pistachios give you a nutty crunch.
Ingredients
1 medium delicata squash
1 tablespoon avocado oil, divided
1/4 + 1/8 teaspoon Himalayan sea salt, divided
Freshly cracked pepper
1 tablespoon ghee
2 shallots, sliced thinly
1/2 teaspoon chile flakes, optional
2 garlic cloves, sliced thinly
1 bunch Lacinato kale, leaves separated from stems
1 bunch spinach, washed and dried
1 small radicchio, outer leaf removed.
1 tablespoon of apple cider vinegar
1/3 cup Pomegranate seeds
2 tablespoons dry roasted pistachios
Preheat oven to 375ºF
Slice delicata squash in half, lengthwise (depending on the size of the squash, you may have to slice the delicata in half horizontally first before cutting lengthwise). Scoop out seeds and slice squash halves into 1/4-inch-wide, “half moon” pieces. Toss in a large bowl with 1 tablespoon of avocado oil and 1/8 tsp of Himalayan sea salt and freshly cracked pepper. Arrange squash slices on a on a parchment-lined baking sheet. Bake for 20 to 25 minutes until slightly browned and tender.
While squash is roasting, prepare greens. Slice kale stems into small pieces and set aside. Then, chop kale and spinach into bite-sized pieces. Place into a large bowl. Slice radicchio into bite-sized pieces. Rinse in a colander and place into a separate bowl. Heat ghee in a large high-sided skillet or wok over medium heat. Once melted, add shallots and a pinch of the remaining sea salt. Once softened, add in the chili flakes if using, and the garlic. Cook for about another minute or two. Add greens and drizzle the apple cider vinegar on top. Using tongs, turn the greens until they begin to wilt. Toss in radicchio and continue cooking until greens and radicchio are tender and brightly colored. Add remaining sea salt and freshly cracked pepper to taste. Remove from heat and fold in half of the delicata squash and pomegranates. Arrange vegetables on a serving platter and top with remaining delicata and pomegranates. Serve Immediately.
Chef’s Tip: An Easy Way to Remove Pomegranate Seeds
To remove seeds from the pomegranate, slice the fruit in half at the equator. Hold one half of the pomegranate over a bowl with the cut side facing down and tap the outside of it with a wooden spoon to pop seeds out.
Macadamia and Herb Stuffed Mushrooms
Stuffed mushrooms are a classic hors d’oeuvre, perfect for a holiday party. Instead of creating a carb-rich, breadcrumb-based stuffing, this healthier version keeps a keto/paleo profile with buttery macadamia nuts stepping in for the bread.
Ingredients
1/2 cup macadamia nuts
10 baby portobello mushrooms or 20 medium-sized brown or white mushrooms
2 tablespoons avocado oil
1/2 teaspoon sea salt, divided
Freshly cracked pepper
1 tablespoon ghee, olive or avocado oil
1 small onion, diced (about 3/4 cup)
1 small red pepper, diced (about 1/2 cup)
1/4 cup diced mushroom stems
1-2 garlic cloves, minced
1 1/2 teaspoon herbs de Provence (or 1/4 teaspoon each of dried oregano, rosemary, thyme, sage, and basil)
1 tablespoon almond flour
1/4 cup , finely sliced scallions (green stalks only)
1 to 2 tablespoons of finely grated Parmesan cheese, optional
Instructions
Preheat oven to 350º F.
Toast macadamia nuts on a parchment-lined baking sheet for 8 minutes or until lightly browned and aromatic. Remove from oven and transfer to a cool plate. Set aside.
Raise oven temperature to 400ºF.
Clean off mushrooms with a damp paper towel and remove stems from caps. Chop stems finely and set aside. Brush mushroom caps on all sides in avocado oil and sprinkle with sea salt and pepper. Spread out on a parchment-lined baking sheet, stem-side up and bake for 15 to 20 minutes. When finished roasting, allow mushrooms to cool slightly and then tip liquid out from the caps. Heat a skillet on medium heat, melt ghee and sauté onions, red pepper, and mushroom stems together until softened. Add minced garlic, herbs de Provence, a 1/4 teaspoon of sea salt, and freshly cracked pepper. Cook for another 5 to 10 minutes and set aside. Place macadamia nuts and almond flour in a food processor (or blender) and pulse until mixture resembles breadcrumbs.
In a medium bowl, stir ground macadamia and almond flour mixture with sautéed vegetables until well combined. Fold in chopped scallions and Parmesan cheese, if using. Taste and adjust seasonings with a pinch more sea salt and black pepper if desired. Blot excess moisture from the roasted mushrooms with a paper towel and then using a teaspoon, fill caps generously with stuffing mixture. Bake stuffed mushrooms for 15 minutes. Enjoy!
Special thanks to Lizette and Geoff Marx, professional holistic chefs and nutrition professionals, who
developed the above three dishes for your holiday pleasure. Lizette and Geoff created the 53 original, delicious modified keto (KetoMod) recipes featured in the The Bounce Back Diet, which is included in my upcoming book, I Blew My Diet! Now What? (March 4, 2025). You can pre-order the book on Amazon, Barnes & Noble, Books-a-Million, Bookshop. or Target.