The holidays are a difficult time of year for anyone watching their diet, regardless of what plan they're on. And staying away from sugar is more difficult at Christmas time than any other season. So in this issue we'll be showing you some great ideas to keep the holiday bright, fun, and still delicious while staying on plan...

We'll also help you manage stress, show you how to bake up delicious low carb holiday cookies, and even help you create the perfect Christmas tree. From our families to yours, may you have a joyous season of hope, love, and fulfilled dreams.

                           Happy Holidays!
                            

Carbohydrate Awareness Council The Carbohydrate Awareness Council is committed to encouraging health and well-being through controlled-carbohydrate nutrition. Their guiding principles are built on a foundation of scientific-evidence, honesty and service. They champion the nutrition and health message of controlled-carb nutrition to consumers, the medical, scientific and nutrition community and public policy makers with solid evidence-based research.

Expert Foods' Cake-ability

The people at Expert Foods are (pardon the pun) experts at innovative ideas for cooking and baking. And when do you do MORE baking than at Christmas time? With their "Cake-ability", they've hit on another winner. This amazing mix allows you to mix 1/2 cup of their product with your favorite nut flour, eggs, sweetener, and liquid (water, soda, DaVinci, etc), and voila — you have a cake with a texture that very closely resembles commercial cake-mix textures for an exceptionally low carb cake! And if the liquid you use is DaVinci Sugarfree Syrup, you may not need to add the carbs from granulated sweeteners.

The package back label contains recipes for a standard (any flavor) cake, a basic chocolate cake, a chocolate torte, banana bread, or muffins. Plus hints and tips for make other flavors and varieties. And guess what? They're all easy and they all work!

We tried making the cakes with three different nut flours — almond (we used a very fine ground blanched almond flour), which gives the most traditional texture and taste; pecan flour, which gives a rich praline flavor to cakes and is super with spices like cinnamon, cloves, etc.; and with macadamia nut flour, which gave us the most moist results, and a sweet nutty taste. You can always mix your nut flours, too.

The possibilities are nearly endless, and they can be made in loaf pans, round pans, cupcakes, etc. Top with flavored whipped cream, cream cheese frostings, etc. Or just cut in squares and serve as a snack cake. This is just what you need to be able to have lots of baked goods on hand when holiday guests drop over. Or bake up a storm and you've got great gifts for those low carbers on your list!

A 6-oz pouch makes three 1.5 pound cakes (48 servings!)  I can't imagine not using it in my nut-flour cakes anymore! You can order online from The Low Carb Connoisseur.