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Low-Carb Thanksgiving & Packing Tips from The Traveling Baker

The Traveling Baker helps you get ready for Thanksgiving, 11/20/17 (WLUK-FOX 11 NEWS)
The Traveling Baker helps you get ready for Thanksgiving, 11/20/17 (WLUK-FOX 11 NEWS)
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GREEN BAY (WLUK) -- Looking for low-carb options for Thanksgiving?

Jamie Matczak, The Traveling Baker, joined FOX 11's Emily Deem to share some tasty ideas!

The Traveling Baker also shared some packing tips... just in time for the holidays!

Low-Carb Pumpkin Pie

1 graham cracker pie crust

15-oz can of pumpkin

2 tbsp honey

1 tsp cinnamon

1 tsp ground ginger

1 tsp nutmeg

3 eggs

1/2 c heavy cream


1.Mix pumpkin, honey cinnamon, ginger, and nutmeg.

2.Beat in the eggs and gradually stir in the cream.

3.Pour filling into prepared pie crust.

4.Bake at 375F for 30-40 minutes or until set.

5.Cool on wire rack and store in refrigerator. Top with whipped cream.

Cauliflower Garlic Mashed Potatoes

2 cups chopped cauliflower

2 cloves garlic

olive oil, salt, pepper

1/2 c heavy cream

1/4 c parmesan cheese

1/4 c mozzarella cheese

Place cauliflower and garlic on a baking sheet lined with aluminum foil. Drizzle with olive oil and broil on high for a few minutes. Remove garlic. Broil cauliflower until it softens.

Place garlic and cauliflower in a food processor and blend. While blending, add cream, cheeses, salt and pepper, and a dash of olive oil. Blend until smooth, testing periodically with a spatula for consistency. Serve immediately.

Low-carb green bean casserole


1 cup of cooked cut green beans

1/4 cup heavy cream

2 ounces cream cheese

1-1/2 teaspoons dried onions

1 tablespoon gluten free soy sauce

Freshly ground pepper

1-1/2 ounces shredded mild cheddar


Drain the green beans well and pat dry with paper towels. Too much liquid on the beans will thin the sauce.

Place the heavy cream and cream cheese in a pan over medium heat.

Whisk until the cream cheese softens and the sauce is smooth.

Add the dried onions and soy sauce.

Continue to stir until the mixture thickens and coats the back of a spoon.

Add the green beans and simmer, stirring often, about 5 minutes.

Sauce will be very thick and cling to the green beans. If not continue to simmer and stir.

Taste and add pepper as needed.

Place the green beans in 2 individual cast iron casseroles OR a small, heat proof dish.

Sprinkle with cheese.

Broil, watching carefully, until the cheese bubbles and turns golden.

Recipe Notes:

If you don't drain the green beans and pat them dry they will add liquid to the sauce and it will be runny.

Low-carb stuffing

2 tablespoons butter

2 yellow onions, finely chopped

51?3 oz. bacon, diced

8 oz. celery root, diced

1 apple, grated

2 oz. pecans, chopped

2 slices of low-carb bread

1 cup heavy whipping cream

2 lbs ground pork

fresh sage 2-3 sprigs, finely chopped

1/2 teaspoon ground nutmeg

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon butter, for greasing the baking dish

Preheat the oven to 350F (175C). The recipe will make enough for stuffing the turkey and for a side dish to bake in the oven.

Brown onions, bacon and celery root in butter, ghee, lard or duck fat until golden.

Stir in two-thirds of the sage (save the rest for garnish), plus all of the grated apple and pecans. Set aside and let cool.

Crumble or tear apart the slices of low-carb bread in a big bowl and pour the heavy cream on top. Let the bread swell a little.

Add the ground beef, spices and the browned onion and spice mixture. Toss together, but do not over do it. The stuffing should not be too uniform or compact. Use a large wooden fork or your (clean) hands.

Place in a greased baking dish and bake in the oven for 25–30 minutes or until the meat is thoroughly cooked.

Garnish with fresh sage leaves and serve on your Thanksgiving table.


You can replace the celery root with half the amount of celery; 3–4 stalks replace about 1/2 pound of root.

Traveling Tips:

1) Roll your clothes: This prevents clothes from wrinkling and the roll shape fits better in the bottom of most suitcases.

2) Pack what you need, not what you "might" need: Pack light by bringing only necessities. Things you "might" need (an umbrella, medicines, etc) are things you can purchase if needed. I have been able to buy cold medicine in Costa Rica, France and Romania with ease!

3) Pack plastic (Ziploc) bags of all sizes for dirty clothes, shoes, souvenirs.

4) Pack black/navy/neutral colors that can be mixed and matched. For kids, pack darker clothes that don't stain as easily. Women: Use scarves for a pop of color.

5) Throw some used dryer sheets in your suitcase to keep your clothes smelling fresh.

6) Use the insides of tennis shoes to pack small items to save on space.

7) For Kids: If they are old enough, ask them to pack own bag and make them carry it. Those toys or unnecessary items will be removed quickly once they see how heavy it makes a bag. :)

8) Check with your airline on what the baggage restrictions are or if they charge for a checked bag or carry-on bag. For families, it makes more sense to combine a lot into one suitcase and to check it in.

9) Packing cubes can work great for organizing your suitcase.

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10) Things that you know will be at your destination or hotel (towels, shampoo, soap, lotion, tissues) should be left at home to make room for other things.

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