Low Carb Recipes

[Lucy]

Hi all,

I just posted in Weight Loss about a friend of mine who has lost a load of weight HERE.

She has emailed me some gorgeous recipes that are ideal for anyone following a low carb diet, so watch this space..........I shall post them later once I have formatted them nicely........

[Lucy]

Mock Potato Salad (Serves 8 )

4 large eggs, hard-boiled and cooled
1kg cauliflower, cooked, drained, and coarsely chopped (6-7 cups, prepared)
1 cup sliced celery
1/2 cup chopped red onion
2/3 cup mayonnaise
1 tablespoon white vinegar
2 tablespoons prepared mustard
4 teaspoons granular Splenda

~ Peel eggs and separate yolks from whites.
~Chop whites and add to a large bowl along with the cooked, chopped cauliflower, celery and onion; set aside.
~Mash egg yolks finely; add mayonnaise, vinegar, mustard and Splenda. ~When sauce is smooth, stir into reserved vegetables.
~Chill at least two hours to allow flavors to blend.

Parmesan Spaghetti Squash (Serves 8 as a side veggie or 6 if served as a replacement for pasta)

1 medium spaghetti squash (about 4 cups, prepared)
3 tablespoons butter
1/2 cup grated Parmesan cheese
Salt, pepper and paprika to taste

~Cut squash in half and remove seeds.
~Place cut sides down in small amount of water and partially cover with plastic wrap.
~Microwave on high until cooked through (about ten minutes, depending on size of squash and power of microwave).
~Scraped cooked squash strings out into a serving bowl; toss with butter and sprinkle with cheese. Season to taste and serve immediately.

Lemon Broccoli and Red Capsicum Serves 4

500g broccoli florets
1 medium red capsicum chooped in 2cm chunks
2 tablespoons butter
1 tablespoon lemon juice
1/8 teaspoon black pepper
zest of 1 lemon

~ Microwave broccoli and capsicum with 2 tablespoons of water in a covered microwave-proof dish until tender. Drain.
~Meanwhile, melt the butter. Stir in lemon peel, lemon juice, and pepper. ~Drizzle over broccoli mixture, and serve.

Asparagus with Herbed Ricotta and Pine Nuts Serves 4

24 fresh asparagus spears, blanched or steamed till tender
2 tablespoons butter
1/2 cup pine nuts (or use pecans, almonds, or walnuts)
1/4 cup diced onion
3/4 cup ricotta cheese
1/4 cup sour cream
2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
2 teaspoon tarragon
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon black pepper
1/4 teaspoon salt

~Melt butter in pan; add onion and pine nuts and sauté until the onion softens and the nuts brown slightly.
~Meanwhile, beat ricotta with remaining ingredients; then add to onion and nut mixture and heat gently until warmed through, but do not boil. ~Arrange hot asparagus on serving platter and drizzle sauce over the top.

[{sarah}]

Lucy I know you're busy this week, but when you have a chance, do you have any more??

[Lucy]

Sarah chook........I have emailed you..........

[kerry]

A lot of Low GI recipies are low (or healthy Carb).. and so are most diabetic recipies... See GD is good for something.

Check out the Low Gi thread (sorry to naff to do linky things) and you might find some more ideas.

Prior to pg I lost over 60kg following a low GI / healthy eating plan and exercise... it really does work, includes food the whole family can eat, you don't feel hungry and its healthy.

[{sarah}]

I've checked that one out too Kerry, very helpful! I actually have one of the recipes from that thread on the menu for this week!

[kerry]

bump....

[wardygirl]

Ooh Jo, thanks for the bump. I'll have to try those. I'm doing the TF diet so these will be great!

[kerry]

That's ok Rachel... but what is the tf diet?

I tried to find the Low Gi / Diabetic friendly recipies and they have passed into cyberspace. OH well might hunt some out myself and do a new one... or add them here.

[*Rae*]

Thanks Lucy - they are great!!!! I can't wait to try the asparagus one