Perfect Low-Carb Recipes To Keep Your Diet Going Even on Special Occasions
This new cookbook, Let’s Celebrate: A Low-Carb Cookbook for Year-Round Entertaining, has the perfect low-carb recipes to help you maintain your diet and have a good time. Starting and keeping up with a new diet in the new year can be hard, especially when it comes to gatherings with friends and family.
Health and nutrition expert, recipe creator, and bestselling author, Natasha Newton wants to make low-carb eating accessible and something you can enjoy with everyone. In her new book, Natasha says, “Let’s Celebrate is a book about sharing good food and good times with the people we love. Food is at the heart of most celebrations, and for someone who follows a low-carb lifestyle, this can be a challenge. This book is meant for every type of gathering, large or small, formal or casual.”
About the Recipes
Let’s Celebrate includes over 115 carb-conscious recipes for every occasion, including: Mini Salami Cheese Balls / Bacon Ranch Fauxtato Salad / Low-carb tortillas or chips or pork rinds / Creamy Tuscan Chicken Soup / Tiramisu Mousse / Asian-Inspired Beef Cups / Blueberry & Feta Arugula Salad / Pecan Pumpkin Crisp / Parmesan Garlic Wings / Pecan-Crusted Salmon / Blackberry Mint Juleps / Praline Pecan Brie / Lemon Ricotta Cookies.
Below are a couple of recipes from Let’s Celebrate; Praline Pecan Brie and Creamy Tuscan Chicken Soup!
Publisher Credit Rights – The following recipes and images have been reprinted with permission from Victory Belt Publishing, Copyright 2023.
RECIPES
Praline Pecan Brie
yield 8 servings • prep time 15 minutes • cook time 20 minutes
Ingredients:
1 (8-ounce) wheel Brie cheese
½ cup raw pecan halves, chopped
¼ cup (½ stick) salted butter
2 tablespoons brown sugar substitute
1 tablespoon sugar-free maple syrup
Pinch of salt
Fresh rosemary sprigs, for garnish
Serving suggestions:
Parmesan crisps and/or low-carb crackers
Directions:
- Preheat the oven to 350°F. Line a sheet pan with parchment paper.
- Place the Brie on the prepared pan and gently score the
top of the rind with a knife (don’t cut too deep). Bake for
12 minutes, until the cheese is just starting to melt. - Meanwhile, prepare the praline pecan mixture: In a medium-size skillet over medium heat, toast the pecans for 3 to 4 minutes, stirring often. Remove the nuts from the skillet and set aside.
- In the same skillet still over medium heat, warm the butter, brown sugar substitute, and maple syrup, stirring until everything has melted and is well combined. Stir the pecans and pinch of salt into the mixture and remove the pan from the heat.
- Transfer the Brie to a serving plate and pour the praline pecan mixture over the cheese. Garnish with rosemary sprigs and serve immediately with the scoopers of your choice.
Creamy Tuscan Chicken Soup
yield 6 servings • prep time 15 minutes • cook time 35 minutes
Ingredients:
2 tablespoons salted butter
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
Salt and pepper
4 slices bacon, diced
½ cup diced onions
2 cloves garlic, minced
3 cups chicken broth
1 (14½-ounce) can petite diced tomatoes
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon ground dried oregano
½ teaspoon paprika
2 cups baby spinach
½ cup heavy whipping cream
Grated Parmesan cheese, for serving (optional)
Directions:
- Melt the butter in a stockpot over medium-high heat. Lightly season the chicken with salt and pepper. Cook the chicken and bacon until the chicken is browned on both sides and the bacon is cooked through, about 10 minutes.
- Add the onions and garlic and cook until the onions are tender, about 5 minutes. Pour in the broth and tomatoes, then stir in the parsley, basil, oregano, and paprika. Bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally.
- Stir in the spinach and cream and cook until the spinach is wilted and the cream is heated through, about 10 more minutes. Season with salt and pepper to taste. Serve with grated Parmesan cheese, if desired.
Make Ahead
Can be made up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat in a stockpot over low heat.
About the Author
Natasha Newton brings an approachable model to the ketogenic lifestyle. She’s the voice and personality behind the popular Instagram account @ketoislife, which publishes recipes and other keto related content to more than 350,000 followers. Natasha began her ketogenic journey in 2014 to lose weight and battle her food and sugar addictions. In addition to shedding pounds and maintaining, she discovered that a keto lifestyle came with a whole host of other benefits: she had a new lease on life. Being a native of Kentucky and longtime resident of Tennessee, Natasha offers low-carb recipes that have a distinctive southern flair. She truly delivers the sought-after pleasures of down-home southern cooking. Natasha is the author of bestselling books Southern Keto and Southern Keto: Beyond the Basics. Her newest book, Let’s Celebrate: A Low-Carb Cookbook for year-Round Entertaining will be released January 2023.
