To get optimal results on a low-carb diet, just cutting back on carbs isn’t enough. There are other aspects of the diet that are also important. To get you started with your low carb eating plan, we’ve compiled 3 great recipes that you are going to absolutely love!
Tuna bean salad
- 100g green beans, halved
- 2 free-range eggs
- 400g tin mixed beans in water, drained and rinsed
- 100g cherry tomatoes, halved
- 4 spring onions, thinly sliced
- 160g tin tuna in water, drained
For the dressing
- 1 tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- 1 tsp Dijon mustard
- Freshly ground black pepper
Source: BBC Food
- 50g wholegrain long-grain rice or wholewheat cous cous or Cauliflower rice (for a no carb alternative). Alternatively use 3/4 cup or chick peas
- 1 red and 1 yellow pepper
- low-calorie cooking spray (Spray&Cook olive or 1 Kcal spray)
- 1 small onion, thinly sliced
- 1 courgette, diced
- 75g cherry tomatoes, halved
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 20g toasted flaked almonds
- ½ orange, zest only, finely grated
- 3 heaped tbsp roughly chopped fresh flat leaf parsley (or coriander)
- 100g low fat feta cheese cut into chunks
- salt and freshly ground black pepper
- Preheat the oven to 200C. Cook the rice / cous cous in a pan of boiling water for 25 minutes, or until just tender, then drain.
- Meanwhile, cut the peppers in half from top to bottom and discard the seeds. Place, open-side up, on a baking tray (cut a sliver from the base if necessary to help them sit flat). Bake for 15 minutes.
- Spray a frying pan with cooking spray and cook the onion and courgette over a medium heat, stirring regularly, for 4-5 minutes, or until softened and lightly browned.
- Add the tomatoes, garlic, cumin and coriander and cook for a minute, stirring constantly. Tip into a large heatproof bowl and stir in the almonds and orange zest.
- Add the rice and parsley and season with a little salt and lots of pepper. Mix together.
- Fill the peppers with the rice mixture. Dot with the cheese and return to the oven for 10 minutes, or until the peppers are softened and the filling is piping hot.
Porridge with berries
- 80g high protein oats porridge
- 200 ml fat free or skimmed milk
- 150g frozen mixed berries, such as strawberries, raspberries and blueberries, thawed
- 15g flaked almonds, toasted
- 1/2 scoop unflavoured whey protein
Put the oats in a saucepan with the milk and 300ml water. Cook over a low-medium heat for 3-4 minutes, stirring constantly, until rich and creamy.
Pour into two deep bowls and top with the mixed berries. Scatter the almonds over and serve with the fromage frais.