Chicken and Avocado simply mixed with Pesto flavoured mayonnaise served with green salad leaves or spinach makes a satisfying lunch to eat in or take to work. Total net carbs per portion is 2 g.
I have used chicken thighs in my recipe as I find they are tastier and cheaper than breast meat, however you can easily replace with breasts if this is your preference without changing the net carbs.
Avocado is so good for you as they are a great source of vitamins including C, E and K and other nutrients including potassium, beta-carotene and Omega-3. They are very low in sugar content and high in fibre which is ideal for making you feel full for longer.
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Scrambled eggs and bacon are as quick and easy as preparing cereals or toast in the morning and ideal to start your low carb day.
You could pre-prepare my breakfast muffin recipe if you want your breakfast made and ready to go; however remove the leeks if you are low carbing to lose weight as they do push up the carb count. Bacon, Mushroom and Leek Egg Muffins
Using the recipe below, I put the bacon into the oven whilst I take a shower and dress, so by the time I’m ready, then so is the bacon. It then takes no more than 5 minutes to prepare, cook and serve my very low carb breakfast. Recipe below is only 1g net carb per portion.
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Today I have used a selection of fresh low carb seasonal vegetables in a cheese sauce. Very quick, easy and only 6 net carbs per portion.
Wow, we are having a rather wonderful summer here in the UK (for a change); the last place I want to be is the kitchen! But last night we had a storm and today it is a little cooler, so I have cooked up a recipe to share with you.
This recipe has fresh, easy cook, full of flavour vegetables and ham (optional) in a creamy cheese sauce. Perfect for serving with a low carb pasta or Courgette Zoodles.
The vegetables can be adjusted to your own taste or stock, but I would definitely recommend using a start base as celery as the flavour lifts the ingredients.
Continue reading “Fresh Vegetables in a Creamy Cheese Sauce”
Check out my simple Aubergine Ratatouille below.
Wonderful fresh flavours makes this a delightful vegetable dish to accompany any meal. You could even serve cold as part of your salad accompaniments.
I made this one without the traditional addition of courgettes, simply because I had an aubergine to use up and not a courgette in sight. In my recipe I note for you to peel the skin from the aubergine; this is because aubergine skin can be rather bitter. If you add courgettes, although I peel these myself, you could get away with not peeling. With the addition of courgettes, add before the aubergines as they take very slightly longer to cook. NOTE-only as long as it will take you to peel and cut the aubergine.
The dish is not particularly low in carbs (6 net carbs per portion), as both tomatoes and onions contain a fair amount, but serve it with a dish which is low in carbs, such as my Low Carb Chicken Kebabs and you still have a low carb meal.
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My next recipe for your barbecue is a low carb chicken kebab recipe. Chicken, and vegatables if you wish, marinated in a lemon, mustard and yoghurt sauce for an hour or so will keep the chicken moist whilst giving a light mustard flavour. Only 2g net carbs per portion.
Today I have only added chicken to my kebab sticks, however I often add onions, peppers, pineapple and mushrooms to my kebab sticks.
Chicken kebabs are great for the barbecue as they cook nice and quickly and it is very easy to see if they are undercooked in comparison to chicken legs.
Turkey or pork would be equally suitable for this recipe.
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Continuing with the barbecue theme, today I bring you a Minty Lamb Burger Recipe. Another easy to make homemade recipe for your barbecue grill.
Only 5g net carbs per portion
I have added cumin as well as mint to the recipe as I think cumin compliments lamb; however you can really add whatever herbs and spices suit your own palate.
After cooking on the grill, I served with a minty yoghurt. This is simply Plain Greek yoghurt mixed with mint sauce (for convenience) and seasoned with salt and pepper as required. On the plate I added grilled butternut squash and fresh rocket salad.
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Every barbecue should be accompanied by a lovely fresh creamy coleslaw and there is nothing easier than making a bowl of this yourself for you, your family and guests to enjoy.
The supermarkets have some wonderful coleslaws for sale, from the most basic to deluxe but it is so cheap, quick and easy to make your own, why wouldn’t you.
My recipe uses shop bought Mayonnaise. I wanted the recipe to demonstrate how quick it is to make homemade coleslaw so did not want to mess about making up mayonnaise.
Unless you like your coleslaw chunky, then I would recommend shredding the onion and cabbage as thinly as possible.
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The suns out, the air is warm so let’s get ready for the Summer Barbecue season. This is what I planned when I went shopping with a list of ingredients to prepare and test ready to share with you. But, the good old British weather has other plans, it’s cold and wet again.
Now I have all the ingredients in my fridge, therefore I’m still going to prepare them over the coming weeks and cook them on my indoor griddle plate, second best to the barbecue but similar results and cooking times.
I really enjoy meat cuts that can be marinated in a sauce and then cooked quickly on the grill giving them a moist consistency and extra flavour.
Today I am sharing with you Pork Belly Strips marinated in a homemade barbecue sauce, but you could equally use this method with other pork cuts or chicken breasts or thighs. I have not tried with fish, but would probably wrap fish in foil rather than placing straight on the grill.
I served mine with Butternut squash which I cooked on the griddle (5 minutes each side), green rocket salad and my homemade creamy coleslaw. Continue reading “Low Carb Barbecue Pork Belly Strips”
Summer has arrived and it’s time to BBQ! Time to try out this quick and easy homemade low carb barbecue sauce.
Why buy a Barbecue Sauce when it is just so simple to make and tastes so lovely and fresh? You will also know exactly what is in your sauce, no added sugar making this perfect for a low carb lifestyle. The recipe below makes 500 ml of sauce. Total recipe is only 26 net carbs.
This sauce can be used as a marinade, see my Barbecue Pork Recipe for further instruction.
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I am pleased to be able to share with you my Low Carb version of Salmon Fishcakes. By using Celeriac instead of potato, these Fishcakes work out at 9 net carbs per portion or 3 net carbs per fishcake. Celeriac is not always available in the UK during the summer, so Butternut Squash would work equally as well, however this would increase the net carbs by 2 per portion; still an excellent low carb tasty meal.
With a high fish content, each portion also contains 37 g of protein. Serve with a lovely fresh green salad, accompanied by Balsamic Vinegar makes a very satisfying main meal or smaller portions would be a perfect starter for entertaining.
Whether you opt for Celeriac or Butternut Squash, you will soon realise that the consistency will be quite different to using white potatoes, because alternative low carb mash does not contain the starch content which helps to stick all the ingredients together. You will just need to handle with care when moving from board to baking tray.
I have used Thai herbs and spices in this recipe, however you could add Italian herbs or Herbs de Provence or just experiment with your own favourites.
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