I have provided so many Thanksgiving/Holiday side dishes that keep the sugars and grains at a minimum during the time of year that carbs are at maximum velocity. I’ve always overlooked doing a recipe for a Roast Turkey and low carb gravy. I ignorantly thought 
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I love Thanksgiving food.  But I don’t love sugars and grains.  And I especially hate gluten.  It sure does seem like most Thanksgiving foods are gluten and sugar bombs.  So what’s a low carber to do?  Say screw it and binge?  Or miss out on 
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Puttanesca sauce is a savory lover’s dream come true.  Let this simmer for an extra hour or two, and you have a perfect Sunday Gravy. Trust me: restaurant quality with weeknight ease. This version will have you eating salmon instead of carb-y pasta, and you’ll sure 
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I love a recipe that has all the things in one dish. This Spaghetti Squash Bolognese checks all the boxes: meat, cheese, veg, savory, filling, hearty… I sub an entire jar of Eat Happy Kitchen Tomato Basil Marinara in place of the cans of tomatoes 
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OK Kids, here’s another VERY useful purpose for your new jar of Eat Happy Kitchen Tomato Basil Marinara that I know is burning a hole in your pocket: A Bacon Bloody Mary! It’s got savory, it’s got vodka, it’s got savory…what’s not to love? This 
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Grilled Baby Back Ribs Dry Rub (Big Green Egg/Grill) It seems like every single recipe for pork ribs involves sugar. Not this one. Not only does this recipe for a pork baby back rib dry rub lack any and all forms of sugar, it has 
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NSNG = No Sugars No Grains. NSNG is a trademark owned by my friend Vinnie Tortorich. I have permission to use the term, and the recipes I publish in the Eat Happy cookbooks adhere to this philosophy. From NSNG, you could branch off into Low 
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  The Central Coast of California is where I’m headed next in life; the Santa Ynez Valley, to be more precise. We’ve been going up there for 15 years, whenever we can swing it. It’s beautiful and the closest I’ve come to feeling like I’m 
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I’m going to answer questions I repeatedly receive from readers right here on the blog so that the answers can live on in Google perpetuity, and hopefully these posts can become a reference for folks to use when they are seeking the deets. Today’s question 
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Desperate times call for tequila-based cocktails. But let’s keep out the added sweet and sour mix and sugary liqueurs. Truthfully, I don’t make fancy cocktails too often, but I saw a gorgeous blood orange at the store right at the beginning of this whole quarantine 
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