4th of july - a full hot mess low carb menu

I love 4th of July, it's one of my favorite holidays and I think one of the easiest to stay on a low carb way of eating. 

I have get lots of questions about what to eat/make/take to holiday dinners. So I thought it would be super helpful to you if I shared our 4th of July menu.

Keep in mind a little planning ahead before going to a holiday celebration makes staying low carb so much easier and enjoyable. You won't feel like you're missing out and matter of fact don't be surprised if the dishes you bring end up being a hit and you go home with empty dishes.

I keep my meals very, very low carb on holidays because I like to get my carbs from my cocktails...lol!

So here's what were having:
Smoked Beef Ribs and Smoked Pork Ribs with Low Carb Bourbon BBQ Sauce (recipe below)
Cole Slaw (recipe below)
Grilled Okra (recipe below)
Strawberry Jello Salad (recipe below)
Strawberry Jello Dessert (recipe below)

Let's start by talking about the ribs and the sauce. I'm not going to go into how to smoke the ribs here because I'm not that awesome yet on how to document the smoking process and describe it in writing...lol...but I want you to keep in mind that often the BBQ rubs that go on meat before smoking or grilling can have sugar in them. So the most important thing you'll want to look for is a sugar free BBQ rub. 

Bourbon BBQ sauce recipe:
Ingredients
2 cups sugar free tomato sauce
2 tsp sugar free liquid smoke
2/3 cup apple cider vinegar
1 TBS bourbon
1/2 cup swerve/xylitol/lakanto sweetener 
2 TBS coconut oil
1 TBS yellow or dijon mustard
1 medium onion chopped
2 garlic cloves, minced 
2 TBS chili powder
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp oregano
1 tsp basil

Making the Hot Mess
Mix all the ingredients in a sauce pan and simmer on low heat for 20 minutes. Allow to cool and place in container and refrigerate. 

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Cole Slaw
Ingredients
1 TBS extra virgin olive oil
1/3 cup sugar free mayonnaise
1 1/2 TBS apple cider vinegar
1 TBS dijon mustard
1 tsp celery seeds
1/2 tsp kosher salt (or more to taste)
1/4 tsp black pepper
4 cups bagged shredded cole slaw mix

Making the Hot Mess
In a large bowl, whisk the olive oil, mayonnaise, apple cider vinegar, mustard, sugar substitute, celery seeds, salt and pepper together until fully combined. Add the shredded cole slaw. Toss well to coat. Serve cold.

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Grilled Okra
Ingredients
Fresh Okra (as much as you want to eat...lol)
Olive oil to drizzle
cajun seasoning

Making the Hot Mess
using 2 bamboo skewers, skewer okra horizontally...place a skewer through the tip and the stalk end.
drizzle with olive oil and sprinkle with cajun seasoning.
Place on a hot grill for 3 minutes each side.

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Strawberry Jello Salad
Ingredients
1 cup heavy cream
1/2 tsp vanilla extract
8 oz mascarpone cheese (room temperature)
1 cup 4% fat large cured cottage cheese
1 box (0.6 oz) sugar free strawberry jello
1/4 cup chopped walnuts
1/3 cup unsweetened shredded coconut
2 cups chopped strawberries

Making the Hot Mess
In a medium bowl beat the heavy cream and vanilla until peaks form, add in mascarpone cheese and mix.
Slowly fold in the cottage cheese and dry sugar free jello mix
Then fold in walnuts, coconut and strawberries.
Spoon into a mold or container of your choice and chill for 2-4 hours before serving

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Strawberry Jello Dessert
Ingredients
2 8oz cream cheese packages (room temp)
1 cup heavy cream
1 tsp vanilla extract
1/3 cup swerve

1 package sugar free jello (0.6oz)
1 cup strawberries

3 cups chopped pecans
1 stick butter

Making the Hot Mess
In a food processor or bullet blender chop the pecans. Melt the stick of butter and add to pecans and mix well. spread pecan mixture in casserole dish and bake in 400 degree oven for 12 minutes. Remove and let cool.

While pecan mix is cooking boil 2 cups water and add to jello mix in medium bowl. mix well and add strawberries and set aside to cool.

In a medium bowl mix cream cheese, heavy cream and vanilla until smooth then add swerve. 

When pecan crust is cool add, cream cheese mix to top of pecan crust. then top cream cheese mix with jello mix and refrigerate for 6 hours or overnight. garnish with sliced strawberries and eat it up.