Gina's Low Carb Stuffing

Ingredients: 
-1 head of cauliflower or 2-3 cups cauliflower florets, steamed
-1 cup Almond Flour
-2 egg whites 
-1 cup mushrooms
-1 yellow onion, diced 
-4-5 stalks celery, diced
-1/4 C + 2 TBSP Rosemary, Thyme, Sage mixture 
-1 C chicken broth 
-salt, pepper to taste
-1 TBSP olive oil 

Optional Add ins: 
-nuts
-cranberries
-sausage
-cheese 
-apples 

Directions: 

Steam cauliflower until tender when pierced with a fork. You want to be sure the cauliflower isn't overly cooked where it crumbles but soft to touch. Set aside and allow to cool. 

Preheat oven to 400. While oven is preheating, place almond flour in large Ziploc bag (or bowl). Gently cut cauliflower, if using a head, into bite size pieces. If you are using florets, you can keep as is or cut into smaller pieces.

Add steamed and cooled cauliflower to bag with almond flour. Pour in egg whites and mix gently with hands to coat cauliflower with almond flour. 

Place 2 Tsp olive oil in large skillet and allow to heat. Add cauliflower from the bag to the frying pan and saute until golden brown, about 10 minutes. 

Add remaining 2 Tsp olive oil in baking dish to coat bottom. Add all other ingredients to the dish (mushrooms, celery, onion, and seasoning mixture) and toss to mix well. 

Add browned cauliflower to baking dish and gently toss to mix all ingredients together. Pour chicken broth over top, add salt and pepper, to taste, cover with foil and place in oven.

Bake for 30 minutes then remove foil and bake for an additional 15 minutes, tossing every few minutes. 

Place oven on broil for the final 15-20 minutes, tossing at the 5 minute marks until done. 

Allow to cool, sprinkle with few TBSP sage, rosemary, thyme mixture and enjoy! 

Makes 6-8 servings. 

Pumpkin Cheesecake Squares

Ingredients:

16 oz cream cheese, softened
¾ C pure pumpkin puree
1/2 C Nut Butter (I used Pecan Pie from Legendary Foods but any will work)
3/4 C baking Stevia
4 eggs
1 TBSP + 1 Tsp pumpkin pie spice
1 1/2 Tsp pure vanilla extract
1/4 Tsp cream of tartar
⅛ Tsp baking soda

Directions:

Preheat the oven to 325 degrees spray pie dish with non-stick spray, such as coconut oil spray. In a medium bowl, use an electric mixer and mix cream cheese with remaining ingredients until well combined.

Pour mixture into pie dish and place in the oven for about 1 hour. Remove from oven and loosely cover with foil and place in the refrigerator to chill for about 4 hours (this is important). Slice and serve. Top off with whip cream if desired and Enjoy! 

Serving Size: 8-12 slices '

Pumpkin Moscow Mule

Ingredients:

¼ C vodka
2 TBSP pumpkin puree
2 Tsp lime Juice
1 Tsp vanilla extract
¼ Tsp pumpkin pie spice
diet ginger ale to taste
ice
2 cinnamon sticks to garnish

Directions:
Add ice, pumpkin puree, pumpkin pie spice, vodka, lime juice and ice to a cocktail shaker. Mix well and divide into two mugs. Top off with ginger ale, garnish with cinnamon stick and enjoy!

Serving Size: 2