Happy Post Thanksgiving!
I hope you all had a delicious (low-carb, hypercarnivore) meal with family and friends. We spent the week traveling, and have had minimal opportunity to get connected online. It seemed a good time to just keep the computer off.
We headed back home from Chicago the day after Thanksgiving. Travel was very easy on black Friday! While the trip from the airport to our first destination took nearly as long as the entire flight from Phoenix into Chicago, our return trip was thankfully much smoother. We even had Pre-Check, which means security was a breeze as well. I will be peeling off the layers as we arrive in the desert Southwest, after enjoying a brisk week in the Midwest.
I thought I would share our low-carb, hypercarnivore Thanksgiving meal. A bit unusual perhaps, but super simple. We kept it sugar-free, and within our hypercarnivore, 70% plus animal-based.
First off, we began each morning with delicious pour-over coffee ~ the simplest, most low-tech way to create the perfect cup. The filter helps minimize the volatile oils, creating a clean tasting brew. This, and the Takeya Cold-Brew coffee are my favorites, however, I do enjoy making French Press (tends to have more residue) and my Italian stove top espresso maker.
To the coffee, I added heavy cream, and for my mother and myself, I also added a heaping teaspoon of coconut oil. This seemed to help us ~ and especially my mom ~ to remain more grounded and focused, and last longer between meals. She is having short-term memory loss, and consumption of MCTs, and a more hypercarnivore or ketogenic diet are being researched for helping boost cognitive function.(1),(2)
We essentially had one main meal for the entire day, but ate in stages.
For our appetizer, or first meal, we enjoyed sausage and eggs. Deviled eggs, that is, made using sour cream instead of mayonnaise, which we all agreed we preferred.
Don mixed the egg yolk with sour cream, horseradish Dijon mustard, and more plain horseradish, plus salt. After scooping the fluffy egg yolk mixture back into the eggs, we sprinkled with paprika.
For easy prep, we boiled the eggs the previous day.
For easy peeling, we plunged the eggs into water, and left them in the bowl of water in the fridge overnight. Peeling and prep on Thanksgiving was a breeze. (We prepared the desserts the day before as well.)
|Delicious Deviled Eggs made using sour cream, mustard, and horseradish. No plant-based oil-based mayo!|
|Turkey and sun-dried tomato, plus sweet Italian (pork) sausages.|
|A classic 'egg and sausage' breakfast made special for the holiday!|
|We simmered a bunch of turkey necks prior to Thanksgiving. |
The broth hit the spot after a chilly walk to the lake, pictured at the top.
We enjoyed this with a mug of bone broth made from simmering turkey necks all day the previous day. (The turkey necks made for part of a great breakfast one morning.)
The broth was nice and gelatinous, providing minerals and collagen. And perfect after our brisk outing at the lakefront.
The next course was smoked turkey wings. Don loved his. My mom isn't too keen on smoked foods, nor turkey, so we cooked up the last couple of ribeye steaks. They were delicious. It was quite a feast.
However, once the steaks were prepared, I devoured them before remembering to take a picture. They were super tender!
The desserts were especially delicious, and pretty easy to prepare. A low-carb, Crustless Pumpkin Pie, and a low-carb, Keto Butter Pecan Cheesecake ~ both recipes courtesy of the dietdoctor.com.
I used kabocha squash in lieu of pumpkin for the Crustless Pumpkin Pie. I also did not have any shredded coconut flakes or coconut flour on hand. I used 1 tablespoon of ground almond flour in the pie instead of the recommended, but optional 2 tablespoons of coconut flour.
The cheesecake was especially easy, with few ingredients. I highly recommend you give the recipe a try. We reduced the recommended 4 tablespoons of Xylitol (powdered) to 2 tablespoons (granulated.) It did not need more sweetener than that! We toasted a few pecans separately to add on top at the end.
Here are a couple photos of us sitting around the butcher block table in the small kitchen, enjoying our feast. My mom did not know I was taking her photo, and I caught her mid-chew.
We packed up leftovers to go, and brought them with us for the flight home bright and early the following morning. We had plenty of time to enjoy breakfast at the airport before boarding.
We saved dessert for in-flight, to enjoy with our coffee and 4 creamers. The German-born stewardess was impressed with our love of cream!
|Leftover Ketogenic Butter-Pecan Cheesecake, in-flight, with a good helping|
of our fresh made whipped cream. Pumpkin pie above, was made using kabocha squash.
I hope you had a happy, healthy low-carb, ketogenic, hypercarnivore holiday ~ or something close! Feel free to share your favorite dishes enjoyed for Thanksgiving.