You Can Eat This: Four Fall Favorites Low in Carbs

lots of carbs
lots of carbs
lots of carbs

Carb counting was probably one of the first things you learned when first getting your blood glucose levels under control. Sugar is nothing to be afraid of, and in moderation at meals, nothing to be ashamed of.

Now that the fall season is in full swing, the fall recipes you love don’t have to disappear. Like the seasons, they just need a little change.

Recipe modification is easy, once you get the hang of it. Here are a few fall favorites you can add to your personal menu this fall.

Applesauce

Your seasonal apple-picking adventures aren’t over when you leave the orchard. Apple pies, apple crisp and a dozen other apple-loaded recipes are in your not-so-distant future.

Leave the store-bought applesauce on the grocery store shelves this season; yes, even the sugar-free kind. The beauty of homemade applesauce is its natural sweet taste, especially if you don’t peel the apples before boiling them. Add your own cinnamon and a small (very small) amount of honey and you’ve just created the perfect mid-morning snack.

Pumpkin Spice Latte

Your eyes do not deceive you: a grande Pumpkin Spice Latte from Starbucks has 52 grams of carbohydrates! If you’re counting carbs, you’re much better off going the homemade route.

In addition to canned pumpkin, freshly brewed coffee and of course a little cream, use an artificial sweetener to replace the sugar in your beloved latte. Small amounts of artificial sweeteners aren’t going to hurt you. Experiment with different ratios to get this one just right.

Vegetable Soup

Our taste buds are the main reason we tend to add ingredients like salt and sugar to our favorite dishes. We want food with flavor, and these easy-to-add ingredients are a surefire way to ensure we get it.

Soup is a dish that could stand alone as one meal all by itself. The more ingredients you add to it, the better (and more flavorful) it will taste. Vegetables are not only low in calories, but they also contain zero carbs. Cooked in whichever broth you choose, their natural flavors will trump any other flavor substitute your taste buds thought they craved.

Pumpkin Pie

Dessert and sugar are not always synonymous, and while pumpkin pie does have a little sugar mixed in, there are ways to enjoy that much-desired slice of pie without worry.

Use canned pumpkin instead of pumpkin pie filling, as well as small amounts of a variety of different sugars like molasses and brown sugar. Mixing in more spices, like nutmeg and cinnamon, will give your pie the same taste without multiple cups of white sugar.

Your relationship with sugar, and the foods that contain excessive amounts of it, is not in jeopardy. Practice taking your favorite recipes and letting them know who’s really in control. Fall is the perfect season to get started. Just take it one ingredient at a time.

About Meg Dowell

Meg Dowell is one biochemistry course away from a bachelor's degree in dietetics. She recently graduated with a B.A. in English, blogs for "Food & Nutrition Magazine" and is the health/fitness/nutrition editor for College Lifestyles. She hopes to begin her master's program at Benedictine University this January, pursuing an MS in nutrition and wellness with a concentration in nutrition entrepreneurship. Follow her on Twitter @MegDowell.

About Meg Dowell 7 Articles
Meg Dowell is one biochemistry course away from a bachelor's degree in dietetics. She recently graduated with a B.A. in English, blogs for "Food & Nutrition Magazine" and is the health/fitness/nutrition editor for College Lifestyles. She hopes to begin her master's program at Benedictine University this January, pursuing an MS in nutrition and wellness with a concentration in nutrition entrepreneurship. Follow her on Twitter @MegDowell.

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  1. Which Apple? - MCS Gal

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