As always, Thanksgiving in Tucson was full of friends, family, fun and food comas—lots of them. While I’m the last person to let dietary restrictions rain on my pig-out parade, I felt inclined to make a gluten-free dish for my dear nana (A thinly veiled attempt to become the favorite grandchild? Maybe). The resulting creation was a sweet potato “stuffing” inspired by a work potluck dish a la creative director of the century, David (A thinly veiled attempt at a raise? Maybe.). This stuff is FANTASTIC—even if you aren’t foregoing gluten. While it won’t replace the good-old Pepperidge-Farm-stuffing-in-a-bag variety my family loves so much, it’s definitely a holiday side worth…
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Guilt-free snacking that actually tastes good
It’s amazing how our expectations change in the face of dietary restriction. Case in point: My recent experience with these crackers … Sister walks into my kitchen. “Ooooh, homemade crackers?!” Nom, nom, nom … confusion … sad face … Me: “They’re low carb.” Eyes light up … expression turns to delight and ravenous hunger … dives in for more … “OMG, SOOOO good!” And despite her initial reaction, they truly are yummy—as long as you realize that nothing that has absolutely no carbs can taste like a food item that is typically made almost entirely of them. These almond-meal crackers will never taste like a crumbly, buttery Ritz, but when you…