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Low Sugar Appetizers/treats

lonewolf

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lonewolf Collaborator
lonewolf
Posted

We're all sugared out around here, well, maybe not my 9 and 11 year old boys, but the rest of us are. As I'm thinking about New Year's Eve, I'm wondering what kind of appetizers or treats I could make that would be yummy and not sweet. I've thought of a smoked salmon ball, "Chex" mix, vegetable tray and pecan and date rolls. Does anyone have any other good ideas?

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dragonmom Apprentice
dragonmom
Posted

I made the little coctail weenies wrapped in biscuit dough, the youngsters at the party enjoyed them, another popular item were the dates stuffed with monteray jack cheese wrapped in bacon. They all were pretty good. have fun. ;)

lorka150 Collaborator
lorka150
Posted

what about wings or chicken satay? (wings, however, will be easier)

homemade (or storebought... we make our own) corn tortillas and a variety of things for dipping...

stuffed mushrooms?

what about fondue?

shrimp cocktail?

Juliebove Rising Star
Juliebove
Posted

Hummus cups are good. Simply cut cucumbers into thick slices, then hollow almost all the way out to make a cup using a melon baller. Fill with hummus.

BLTs are good too. I don't have the exact recipe for this. I've seen it many places but I just do it to taste. Get some cherry tomatoes. Wash them and cut off the tops then using a tiny spoon or melon baller, scoop out the middles leaving a shell. Place them upside down on paper towels to drain. Meanwhile make the filling using some cooked chopped bacon, finely cut green onion, a bit of finely cut crisp lettuce if you like and some mayo. You can also add chopped parsley and a bit of parmesan cheese if you like. Stuff the filling into the tomatoes and to serve place on a bed of parsley so they won't roll around. Try to make these within two hours of serving or the bacon will get soggy. If need be, you can do the tomatoes ahead of time and chill. Then do all the cooking and chopping of the filling, keeping the ingredients separate until ready to serve.

Popcorn is another hit in our house. Always gets eaten.

mamaw Community Regular
mamaw
Posted

I posted a recipe for stuffed pecan mushroom caps, they are soooo good. Easy too.

mamaw

RiceGuy Collaborator
RiceGuy
Posted

I usually prefer the crunchy treats, and the crunchiest one I know is Corn Nuts (also called Toasted Corn). Other things like biscuits and muffins are nice too.

Guest cassidy
Guest cassidy
Posted

I love spinach dip, crab dip or baked brie. The baked brie is easy (you can even microwave it) and looks impressive - I serve it with crackers or toast rounds, apples, and grapes so it is colorful. If you can find Glutino Rusks, they are perfect for spreading a dip on - nice and crunchy.

Chips & salsa is easy, fruit plate is also good and healthy. I'm doing meatballs, little hot dogs and wings for my husband's birthday party - not my type of food but it is his party so I'm making stuff he likes.

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RiceGuy Collaborator
RiceGuy
Posted

Bread sticks, pretzels, celery/carrot sticks, or basically anything that can be dipped, topped, or spread with butters (including nut butters), cheeses, jams, sauces, etc. Apples w/peanut butter for example. Baked apples/pears. Cottage cheese with applesauce or fruits. Crackers or flat-breads topped with nearly anything that fits.

Nancym Enthusiast
Nancym
Posted

At my NY eves party I'm going to have sugar-free sweet/spicy pecans, a cheese tray with apple slices, grapes and 3 sorts of cheese.

bluejeangirl Contributor
bluejeangirl
Posted

The chex-mix sounds good....I haven't made that gluten free yet. I'll be making that and I always add red pepper to the spice mix.

Popcorn with parmesan cheese is quick and easy.

Refried black beans with chips.

Quesidillas cut in wedges. Served with guac.

Potato wedges baked with olive oil, grated lemon rind, fresh rosemarry, salt and served with sour cream.

Toast gluten free bread cut in fours and rub with fresh garlic and serve with a mixture of diced tomato, garlic and black olives in a dressing made with olive oil and balsamic vinegar.

I've always love salty savory over sweet.

Gail

TinkerbellSwt Collaborator
TinkerbellSwt
Posted

I am going to try to make my b/f mothers meatballs. They are plain ground beef, with some onion power and garlic powder in a sauce of tomato sauce (in a can) and cranberry sauce (the whole berry kind) I love them! They are different, sweet and tangy!

lonewolf Collaborator
lonewolf
Posted
  • Author
I am going to try to make my b/f mothers meatballs. They are plain ground beef, with some onion power and garlic powder in a sauce of tomato sauce (in a can) and cranberry sauce (the whole berry kind) I love them! They are different, sweet and tangy!

This sounds like my cranberry meatball recipe. For a really unique and yummy taste try using a 12 oz jar of salsa (mild) instead of the tomato sauce. (And I use ground turkey.) I took these to Christmas Eve and Christmas Day at the request of both families (mine and in-laws). They always get eaten right up!

Thanks to everyone else for your suggestions. Lots of good looking ideas. I'm not sure yet what I'm going to make besides the Chex mix, but I'd better decide fast!

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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