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Ketogenic Diet Newsletter, Issue #6 -- Comfort Food Recipes
September 28, 2014

October – Comfort Food!

This time of year I start thinking about comfort food. The recipes below are some of my favorites when it’s cold out and I want something filling but low carb.

Cauliflower Grits

  • 1 large head cauliflower, chopped medium
  • 4 tablespoons butter
  • ½ cup water
  • ¼ cup heavy cream
  • 5 ounces cream cheese
  • 4 ounces shredded cheddar or Colby
  1. Process raw cauliflower in food processor until fine grain (grits) consistency.
  2. Add butter, water and cauliflower to a large skillet. Sauté over medium heat until cauliflower is soft, stirring frequently.
  3. Lower heat, and add remaining ingredients. Heat through, stirring to mix until combined and smooth.
  4. Serve immediately.

Nutrition entire recipe: 1583 calories, 142 g fat, 37 carbs, 14 fiber, 23 net carbs, 51 g protein

Turnip “Potato” Puffs

  • 1 tbsp. butter
  • 4-5 medium white turnips, cut into small cubes
  • 5 slices raw bacon
  • 1 small white onion, finely chopped
  • 4 oz. muenster or Monterey jack cheese
  • ½ cup almond flour
  • Salt and pepper to taste
  1. Line a large cookie sheet with parchment paper.
  2. In a medium skillet, melt the butter and add turnips, onions and bacon.
  3. Saute the mixture until the turnips are soft and mixture begins to caramelize.
  4. Set aside and let mixture cool for 15 minutes.
  5. Place the mixture in a food processor, and add the cheese and almond flour.  Process just enough to make a thick paste.
  6. Drop by tablespoon full onto the parchment lined baking sheet, leaving about an inch between each spoonful.
  7. Bake at 350 degrees for about 20 minutes or until golden and slightly browned on edges.

Nutrition entire recipe: 1395 calories, 118 g fat, 38 gr carbs, 12 gr fiber, 52 g protein

Ellen’s Coleslaw

  • Whole head of green cabbage
  • 1 carrot
  • 1 cup mayonnaise
  • 1cup full fat sour cream
  • 2 teaspoons celery seed
  • 1 tablespoon chia seed
  • Salt and pepper to taste
  • Low carb sweetener to taste
  • 1-2 tablespoons white vinegar to taste
  • 1 -3 teaspoons lemon juice to taste
  1. Finely shred/chop cabbage. 
  2. Finely shred/shave carrot and in a very large bowl, mix cabbage and carrot. 
  3. In another bowl, whisk remaining ingredients together to make dressing, adding salt, sweetener and vinegar to taste. 
  4. Add dressing to cabbage/carrot mixture and stir until combined.

Nutrition entire recipe: 2537 calories, 232 gr fat, 112 gr carbs, 49 gr fiber, 31 g protein

I hope you enjoy these!

Until next time,

Ellen Davis

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