Delicious Ways to Make Lower Carb and No Sugar Fit Your Lifestyle

Deana Karim is a mom on a mission. She is bringing delicious, low-carb, and sugar-free baking mixes to the world – and they are truly delicious! Deana is the founder of Good Dee’s, a company that makes mixes for brownies, cookies, bread, and so much more.

Before I hosted Deana on the podcast, I was able to sample some of the Good Dee’s baking mixes. I tried the brownies, cornless corn bread, and devil’s food cake mix. All were surprisingly delicious. They didn’t taste like they were low carb or sugar free. I can’t stand the taste of anything artificial, and I could tell that Good Dee’s baking mixes are only used with the highest quality.

In this episode, we cover how she started Good Dee’s, and why she feels having options to individualize your health goals is so important! Download to listen here, or find wherever you get podcasts.

Key Topics:

  • Story behind the baking mixes
  • How she came up with different seed flours to use (even watermelon seed flour)!
  • The various sweeteners used and the impact on her blood sugar
  • What makes Good Dee’s mixes stand apart from the others
  • Deana’s mission with her products
  • Deana’s favorite mixes and recipe suggestions
  • Tips to change things up and make it easy to fit your lifestyle!

Find all the Good Dee’s mixes or find a store near you that has them at the website here.

Get 20% off your first order from Ancient Nutrition at ancientnutrition.com – use the promo code sparking at checkout!

My Favorite Cranberry Salsa

To be fair, I have a lot of favorite food items. I wonder how many of my recipes have the word “favorite” in the title. And realistically, I’ve never had cranberry salsa before this recipe so it’s technically the only cranberry salsa I’ve tried. Easy to make something a favorite when you haven’t tried other variations.

Anyway, my mom used to make homemade cranberry sauce for the holidays, and this is similar, but with a bit of a Tex-Mex twist to it. Salsa is always a fridge staple at our house, so why not make this cranberry salsa a holiday staple?

img_4308What sets this recipe apart from others I’ve seen is the fact that I use monk fruit sweetener instead of regular cane sugar to cut the bitterness of the cranberries. Monk fruit is not an artificial sweetener, and it has actually been used for thousands of years for its antioxidant and anti-inflammatory benefits. It doesn’t impact blood sugar levels the way regular sugar and those chemically artificial sweeteners do (don’t get me started on those).

This salsa is so versatile. It can be eaten by itself, with tortilla chips, or my kids’ favorite – spoon it over goat cheese and eat with crackers. I recently discovered that it is delicious on top of a baked sweet potato, paired with a side of scrambled eggs for breakfast!

Disclaimer: this recipe is not an original creation of mine, unlike the other recipes on this page. I’m not quite sure where the original came from, or I would give a proper shout-out. What I have changed is the sweetener used and I also use a jalapeno with seeds intact because my people like things spicy! (P.S. – I know there is a tilde over the n in jalapeno, but I can’t figure out how to correct that on my laptop.)

To see the Instagram video of the process, scroll to the end.

Ingredients:

  • 12 ounces fresh cranberries
  • 3/4 cup monk fruit sweetener (I use this one)
  • 1 jalapeno, seeded if you don’t want too much spice
  • 1/2 cup cilantro
  • 4 green onions
  • 2 tablespoons lime juice
  • Pinch of salt

Directions:

  1. Throw everything in a food professor or high powered blender and blend to desired consistency. You want it to be chunky.
  2. Chill in the fridge for a few hours before serving – I think the flavors taste best the second day.

Happy Thanksgiving week! I’d love to hear your thoughts on this version of the recipe. Be sure to leave a comment and let me know!