First Time Mom and Losing It

Twelve weeks into my journey and I have no desire to cheat or have a cheat day. Thanksgiving is a huge eating holiday where you get together and get stuffed. The old me would have a cheat day because it's the holidays. Then the cheat day would continue because I had to eat the leftovers. Then with the thoughts of Christmas dinner coming I would always talk myself into starting again on January 1. That's not going to happen to me this year.

This way of eating has really been easy for me because of the foods we can eat. There are so many alternative recipes to carby foods so I never feel like I am missing out. To keep my Thanksgiving low carb & keto I am going to be eating the following recipes.

Chipotle Crispy Skinned Pernil: Being Puerto Rican we usually have a pernil with every big family get together. With the pork being fattier than turkey it is a perfect substitute for the main protein. I love how I spiced it up with chipotle and the crispy skin really gives it decadence.


Low Carb Sour Cream and Chive Mash: Mashed potatoes has always been my husband and I's favorite side dish. I am so glad that by steaming cauliflower and adding some cream, sour cream, butter and cream cheese to it, it tastes just like mashed potatoes. My secret is to squeeze out all of the water using a ricer and putting it into my Ninja blender. This makes my mash super smooth and creamy.


Low Carb Baked "Mac" n Cheese: A Puerto Rican Thanksgiving would always be arroz con gandules (rice) and potato salad. Since rice is a no-go in a low carb way of eating I decided to substitute it with my "mac" and cheese. It has all of the taste of a mac and cheese without the carbs and heaviness of pasta.


Screaming Heads: Brussels Sprouts Gratin: I saw this recipe on the Food Network years ago and have been making it for Thanksgiving ever since. I will be making this recipe without the flour and substituting a little bit of xanthan gum as the thickener.

Low Carb Pumpkin Pie Cheesecake: I love cheesecake and I love pumpkin pie so what a perfect way to have them both. This pie looks so rich and decadent that I know I will only need a little sliver of it.


Do you stay on plan when you are celebrating the Holidays? 

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias


Growing up in a Puerto Rican household we always had Pernil (roasted pork) as one of the main dishes on Thanksgiving. Thinking back, pernil was always a staple in any of our family get together's. There is something about all of that garlic, oregano and crispy pernil skin that always takes me back to my childhood.


My grandma was the cook of the family so I loved helping her in the kitchen while I memorized all of her famous recipes. Now that my grandma is in her 80's and retired from the kitchen I get to follow in her steps and take over the kitchen. While I have all of her recipes in memory I like to add my own spin on things and make them spicier! One of my favorite ways to spice up my meals is by my favorite Mexican food brand, La Morena. All I have to do is head to my local bodega right in the corner and pick up some La Morena Chipotles.


Chipotle Crispy Skinned Pernil

8 pound pernil (pork shoulder)
2 heads of garlic (you want at least 20 cloves of garlic)
1 1/2 tblsp olive oil
1 tblsp vinegar
1 tblsp dried oregano
1 tblsp black peppercorns
2 tblsp La Morena chipotle (more or less depending on how much spice you like)

**We usually marinate the pernil for two or more days in the refrigerator before cooking it. For the best flavor you should marinate the pernil at least overnight.

1. Take all of the spice ingredients and place into a mini food processor (I used my Ninja). You want to make a paste with the ingredients that is well combined.


2. Cut slits into the pernil at least 1 1/2 inches apart and carefully add some of the spice paste into each slit. Rub the outside of the pernil with the remaining paste.

3. Place in a baking pan, cover and place in the refrigerator to marinate for at least 2 days for best results.

4. Take out of the refrigerator for at least 30 minutes to get the chill out of the pernil. Cover with aluminum foil and place in a 325 degree oven for 5-6 hours, depending on the size. Remove foil and cook on 375 degrees until the skin is crisp, about 45 minutes.


How would you use the La Morena chipotles to spice up your traditional Thanksgiving recipes?