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It’s almost game day—and if you’re into all things Tom Brady, football and food, this weekend could be a big test for your newly anointed New Year's diet. From sugary snacks to chips and dips galore, it’s not always easy ignoring the savory temptations that are being served up, especially if you’re on the wildly popular Ketogenic Diet (hey, we predicted it would be bigger than ever in 2019!).
If you feel yourself eyeing that 20 layer dip after the coin toss, here are our four of our favorite low-carb, Keto-friendly recipes that will please any crowd, guaranteed.
An office favorite, this dish has all the goodness of wings, without the added mess. In a rush? Use a store-bought roasted chicken. We suggest doubling this recipe because it’s always a hit!
Makes: 4 cups
- 2 cups shredded chicken, cooked
- 1 (8 oz.) package cream cheese, softened
- ½ cup buffalo wing sauce
- ½ cup blue cheese or ranch dressing
- ½ cup cheddar cheese, shredded
- Preheat oven to 350 degrees.
- Mix all ingredients into a large bowl and spoon into shallow 8x8 baking pan (larger if doubling).
- Bake for 20 minutes, or until heated through and top is bubbling.
- Serve warm with crisp cool celery or veggies of your choice.
Turn up the heat without loading up on carbs! Make game day easier by prepping these a day or two ahead, and baking them right before kickoff.
- 6 medium Jalapeño peppers, sliced lengthwise and seeded
- ¼ cup cheddar cheese, shredded
- 3 oz cream cheese, softened
- ¼ cup green onions, finely chopped
- 2 cloves garlic, minced
- ¼ cup bacon, cooked and crumbled
- Preheat oven to 375 degrees. Line baking sheet with aluminum foil.
- In small bowl, combine cream cheese, cheddar cheese, green onions and garlic.
- Fill jalapeños halves with cream cheese mixture. Place on baking sheet.
- Sprinkle jalapeños with bacon, lightly pressing into cream cheese.
- Bake for 20 minutes, or until peppers are soft.
No party is complete without a tray of these timeless snacks. Don’t wanna deal with dill? Try using sweet relish instead.
Makes: 2 dozen
- 12 hard-boiled eggs, cooled
- ⅔ cups mayonnaise
- 4 teaspoons dill pickle relish
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh ground pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon paprika
- Cut eggs lengthwise in half. Scoop out cooked yolks, placing whites to the side.
- In a medium size bowl, mash yolks and stir in all ingredients (except paprika) until well blended.
- Spoon yolk mixture back into egg whites.
If you’re on Keto, you may miss comfort food. Thanks to my husband, these chicken “fingers” are the perfect low-carb option to feed that craving or serve at your Super Bowl party this season.
- 1 package raw chicken tenders
- 1 package chicharrones pork rinds
- 2 eggs
- Grated parmesan cheese (optional)
- Coconut oil (or preferred cooking oil)
- Preheat saucepan on medium heat, adding oil to fully cover the pan for frying.
- Place chicharrones in a sealed bag and pound down under they have a breadcrumb consistency. Pour chicharrones onto a plate or bowl where you can easily cover the chicken.
- Break eggs in a medium-size bowl and stir until the yoke is thoroughly mixed. Dip chicken into eggs. Then immediately dip chicken into the chicharrones, fully covering each chicken tender.
- Add chicken tender to heated pan, cooking fully on each side until chicken is cooked through and crispy on the outside.
- Serve warm with hot sauce or low-carb dips.
No meat, no problem. Packed full of flavor, these “wings” (made by our resident nutritionist Erica Fowler) are the perfect substitute for the real deal—and we’ve got no bones about that!
- Head of cauliflower
- 3 tablespoons of gluten-free flour
- 2 tablespoons of olive oil
- 1 tablespoon of tahini
- 1 teaspoon of maple syrup
- ½ teaspoon of chili powder
- ¼ teaspoon of smoked paprika
- ¼ teaspoon of apple cider vinegar
- Dash of cayenne pepper
- Dash of pink salt and pepper
- Dash of hot sauce
- 3 tablespoons of warm water
- Homemade vegan parmesan
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Wash cauliflower and cut away the green leaves. Dice the cauliflower into floret chunks for the ‘wings”.
- In a mixing bowl combine the flour, olive oil, tahini, maple syrup, chili powder, paprika, cayenne, apple cider vinegar, salt and pepper, dash of hot sauce and warm water.
- Stir into a thick paste.
- Take the cauliflower florets and roll them into the mixture until they are fully coated and line them on the baking sheet.
- Bake for 25-35 minutes or until the cauliflower is tender.
- Once tender, take out of the oven and serve on a dish garnished with kale or parsley and a dust of homemade parmesan and enjoy!
Things are weird. Times are changing. It seems like just when we’re starting to get a grip, there’s another surprise. When it comes to beauty, we've had to adapt on our own due to salon closures, keep an eye on preparations and protocol changes during those closures, try to know what we’re doing before booking an appointment once they reopened, and maybe even brave the journey back to the salon. Whether you live in a place where salons are open, you’ve experienced a second shutdown, or you straight up haven’t had a haircut since March, we can all probably agree that we’re expecting some differences in the salon and spa world thanks to COVID.
We wanted to gauge how everyone is thinking and feeling about all this, so we put out a poll on our Instagram, asking you all what you expect from beauty salons right now.
Here’s what you had to say...
53% of you have returned to the hair salon by now, while 47% of you have not. This makes sense, because every area of the country is different when it comes to cases, closures, and mandates, and every person is different when it comes to risk and safety.
While many hair salons have begun operating outdoors due to government regulations, 58% of you said you’re fine with getting your haircut indoors, while the other 42% are more comfortable keeping it outside.
58% of you said you’d rather go to your hair salon than have your stylist come to you. I get it, home is a safe space, probably shouldn’t let any outsiders in.
69% of you said you’re “totally!” going to tip more for services once you start receiving them again. During this time without our stylists and aestheticians, I think we all realized how much we need them and appreciate them, and many of us are willing to show them a little extra gratitude to make up for the time we spent apart.
But, most of you aren’t. 56% of you said you have not cut or colored your own or a friend’s hair, because it was too risky, while the other 44% just “had to!”
Only 29% of you have returned to nail salons, while the rest are sticking to at-home manicures. Maybe we’re all just getting really good at it? But probably, it’s because a lot of them are still closed down, or because it’s a little more difficult to get a pedicure outdoors (we need our massage chairs!).
Our last poll question asked about what differences you’ve all noticed when heading back to the salon, and you all had a lot to say...
It’s a beautiful thing to see how the salon and spa community has come together, taken precautions, and adjustments, all so they can continue to help us look and feel our best. If you haven’t spoken to your stylist lately (or even if you have), don’t forget to shoot them a thank you and let them know you appreciate them.