My Easy & Delicious Low-Carb, High-Fiber Thanksgiving Dinner Swaps

I have been following the F-Factor diet for quite some time now which is really more of a lifestyle and about making healthy swaps for the traditionally not the healthiest items. It’s following a low net carb, high fiber diet which is basically just making sure you’re eating a lot of clean, raw foods like veggies!

With Thanksgiving this week, I know I’m definitely going to splurge and let myself enjoy some of the foods I don’t normally eat on F-Factor. Because of this, I wanted to make some healthy swaps where I could. See below for 3 100% F-Factor approved sides I’m planning to have this week!

Vegetarian Thanksgiving Stuffing (Credit: F-Factor)

INGREDIENTS (Serves 8):
-Extra virgin olive oil spray
-1 medium onion, died
-3 stalks celery, diced
-1 lb cremini or button mushrooms, sliced
-1 tbsp chopped fresh sage leaves
-1 tsp chopped fresh thyme leaves
-4 egg whites, beaten
-2.5 cups vegetable broth
-2 tsp kosher salt
-1 tsp freshly ground black pepper
-4 servings (8 waffles) F-Factor 2020 Everyday waffles, broken up into cubes (Recipe included below)

PREPARATION

  1. Preheat oven to 350F. Spray a 9×13” baking dish with cooking spray.
  2. Coat a large skillet with a nonstick cooking spray over medium-heat high. Add onion and celery and sauce until softened slightly, about 2 minutes. Add the mushrooms and herbs and continue to cook until mushrooms are browned and the veggies are slightly tender, about 5 minutes. Remove from heat and set aside.
  3. In a large bowl, whisk together the egg whites and vegetable broth. Add the cubed 20/20 waffles and toss to coat all of the cubed pieces. Stir in the cooked onions and mushrooms mixture, salt and pepper and toss to combine.
  4. Transfer to the baking dish and bake, covered loosely with foil, for 40-50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from oven and serve.

NUTRITIONAL INFO (per serving): 13g Carbs, 11g Fiber, 161 Calories, 21g Protein.

20/20 WAFFLES (2 waffles per serving, please make 4x to get required 8).
-1 scoop Vanilla 20/20 Powder
-1 scoop Unflavored 20/20 Powder
-1 tsp baking powder
-1 tsp coconut oil
-4 egg whites

Directions: Mix together in bowl until smooth and add to waffle iron that has been coated with non-stick spray.

Cheesy 20/20 Cauliflower Mash (Credit: F-Factor)

INGREDIENTS (Serves 4):
-1 head of cauliflower, chopped
-1/4 cup chicken stock
-2 scoops Unflavored 20/20 Powder
-3 cloves roasted garlic
-3 tbsp grated parmesan cheese
-2 tbsp Greek cream cheese
-1/4 cup fat free mozzarella
-salt and pepper to taste

PREPARATION

  1. Preheat oven to 350F.
  2. Place a medium pot of water over medium heat and bring to a boil. Once boiling, add chopped cauliflower and boil for about 10 minutes until cauliflower is tender and soft. Remove pot from heat, drain and pat cauliflower with a dry towel.
  3. Place hot cauliflower in a food processor with chicken stock, 20/20 powder, garlic, 2 (of the 3) tbsp parmesan cheese, Freak cream cheese, and mozzarella and process until completely smooth. Add additional Tbsp Greek cream cheese as needed for creaminess.
  4. Add salt and pepper to taste.
  5. Pour the mixture into a 9×9 glass basking dish and top with remaining tbsp parmesan cheese.
  6. Bake for 15-20 minutes or until the top is golden brown.

NUTRITIONAL INFO (per serving): 6g Carbs, 8g Fiber. 117 Calories. 12g Protein.

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