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Keto & GF Remix Recipes with Whiskey in a Teacup


My husband could easily tell you that I am a foodie. I love spending a few hours in the kitchen experimenting with recipes and creating a homemade gourmet feast. I recently read Whiskey in a Teacup by Reese Witherspoon. Her explanations of southern culture truly showed how much she values her heritage and I especially love her recipes. Because I have Celiac Disease, I have learned to modify recipes so I can actually eat them without getting sick. Celiac makes me physically intolerant of gluten. Maggie is also on the keto diet at a 4.5:1 ratio. This makes her meals challenging, but not impossible. I picked out a few recipes and tonight, we’re going to have a Southern feast.

The first recipe I made was the Frozen Fruit Salad (p. 50). Technically, it’s dessert, but it does need some time to chill and set in the freezer. The ingredients are fresh strawberries, a can of condensed milk, two bananas, a can of pineapple tidbits, whipped topping and fresh mint. For the gluten free edition, I made modifications based on ingredient availability and personal taste. I used frozen strawberries instead of fresh. I also whipped cream instead of adding whipped topping. Otherwise, the recipe remained the same.

For Maggie’s recipes, all of her recipes start at a website called Keto Diet Calculator. In order to use this program, you have to have access granted by a registered dietitian. This program is a miracle database that makes it possible for to get her ingredients and ratios exactly right. Because of carb and sugar contents, I omitted the condensed milk, bananas, and pineapple. Her dessert will look like everyone else’s, but only consist of 43 grams whipped cream, 16 grams frozen strawberries, and 2 grams Truvia. All the ingredients are folded together, placed in a small container, and into the freezer until dessert time.

Next, I made the Pecan-Crusted Chicken Skewers (p. 33-34). To start, wash and pat dry raw chicken tenders. Season with salt and pepper on a rack on a baking sheet. Mix mayonnaise and Dijon mustard in one bowl and ground pecans, (gluten-free) bread crumbs, and grated Parmesan cheese. Coat the chicken in the mayonnaise mixture, then coat with the crumb mixture. Lay chicken on the rack and bake at 400 degrees for 15-20 minutes. I baked mine for 17 minutes.

Last but not least, I made the Vegetables in a Jar salad (p. 46-47). For the gluten free version, I made no modifications. It is beautiful when a recipe naturally lends itself to be gluten free. I added a small shallot, extra virgin olive oil, red wine vinegar, fresh basil, salt and pepper into the food processor and with a press of a button, delicious homemade dressing was done. I poured equal amounts of the dressing into four mason jars. Next, I layered the salad ingredients.

I like to layer my mason jar salads a little differently than what Reese Witherspoon recommended in her recipe. Instead of starting with the lettuce, I started with the harder vegetables. In order from bottom to top, I divided a single yellow bell pepper, two whole tomatoes, a cup of frozen green peas, half a can of chick peas (not in the recipe, but left over in my fridge from yesterday), four scallions, feta cheese, and then I topped with iceberg lettuce between four pint-sized mason jars. Reese’s recipe called for romaine, but I substituted iceberg because Maggie would be able to have a larger serving if I used iceberg instead of romaine. Frankly, it’s easier to modify recipes using the same ingredients.

For Maggie’s keto dinner, I again start with Keto Diet Calculator. Both salad and pecan-crusted chicken are together because the whole combined meal needs to hit her calorie and ratio since the salad will be included with the main course of pecan crusted chicken. I didn’t use a mason jar for her salad and kept it simple. I added the iceberg lettuce, yellow bell pepper, and tomato directly on her plate. I splashed 1 gram of red wine vinegar and topped with 2 grams feta cheese. Next, I added 11 grams of olive oil in a small skillet. Instead of baking her pecan-crusted chicken, I fried them. I coated her chicken in her mayonnaise mixture, then coated the chicken with the pecan crumbs and Parmesan. I omitted the bread crumbs to keep her ratio in check. After frying, I poured everything including the oil into her plate. Some of the oil went on top of her salad.

Ta Da! We get to enjoy a delicious Southern meal, courtesy of Reese Witherspoon’s Whiskey in a Teacup, while still maintaining our medically necessary diets.

*For copyright reasons, I did not include the actual recipes in this post. To see the originals, check out Whiskey in a Teacup by Reese Witherspoon and enjoy!


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