Is There A Low Carb Substitute For Maple Syrup? - OmaInfo Blog at - 291199


Is there a low carb substitute for maple syrup? 
Dec. 3, 2012 4:06 pm 
Updated: Mar. 9, 2013 9:38 am
I am desperately trying to stay on a low carb diet, but my husband loves squash with maple syrup.  I feel the glucose and weight go up with each bite I take.
Dec. 3, 2012 6:45 pm
Health Benefits Of Maple Syrup:
Dec. 3, 2012 6:48 pm
well that link won't work, because this forum added junk to the link. But I was surprised to find the many health benefits.
Dec. 3, 2012 7:21 pm
Dec. 3, 2012 7:23 pm
From kingsparta's link or the one I posted (which is the same) remove the amp; after the symbol for "and"
Dec. 3, 2012 7:34 pm
Patty: Would it be possible to divide the squash and season your portion with something else?
Dec. 4, 2012 7:21 am
maybe honey, or do you really need a syrup?
Mar. 9, 2013 9:38 am
Well, as it turned out the pure maple syrup has good carbs and I convinced my husband to use less. So, now my glucose doesn't spike like it used to.
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About Me
I'm a housewife. I have a husband, a super son, a super daughter-in-law, 3 super grandsons, and 1 super granddaughter. Cooking is the most fun when my husband and I work together on a recipe. I find it hard, sometimes, to find recipes for just 2 people and always have too many leftovers.
My favorite things to cook
My husband and I like to experiment making up different kinds of food recipes. Some are great, some are awful.
My favorite family cooking traditions
Black-eyed peas on New Years Day for good luck. Mexican food is a tradition on Friday nights. My husband and I started to make this a tradition about three years ago. Every winter I make 8 qts. of spaghetti sauce and 8 qts of chili and freeze it in 2-serving containers. On cold winter nights a Norwegian beef and potatoes recipe, passed on for 3 generations from my husband's great grandmother, is cooked up. Enough is made to freeze for more servings on later nights.
My cooking triumphs
Low carb, easy-to-make desserts. I threw a bunch of leftovers (meats and vegetables) into a skillet with a can of chicken stock, white wine, seasonings, and xanthan. Let it cook on low for about an hour. It turned out pretty delicious. Now, I have to find the paper that I wrote the recipe on. I'll post it as soon as I find it. Finally conquered zucchini pancakes. They actually stayed together.
My cooking tragedies
The worst was adding too much red wine in a green bean recipe made for family on Thanksgiving. I baked a batch of meatballs too long and maybe at too high of a temperature and they were hard as rocks.
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