Here are some of my favourite yummy low carb recipes. Easy to make and of course healthy. These can be eaten at home or on the go.
We need carbohydrates as they are a great source of energy and give our body a range of minerals and vitamins. Making sure you get the right carbs is important when you can choose wholegrain and mind out for the extra added fats when cooking as this can increase your calorie intake.
The main benefit of eating a low carb diet is it can help you lose weight without feeling hungry.
Mushroom Omelette
A quick and easy recipe that is very filling.
Ingredients
- 3 Medium Eggs
- 250g Sliced Mushrooms
- 2 Tomatoes
- 2 tbsp Low-Fat Cream Cheese
- Chopped Basil
- Chive
- Half Chopped Red Onion
Grill the tomatoes until soft, turn occasionally to stop them from burning.
Break the eggs and mix them together. Add a splash of water. Mix in the chives and salt & pepper.
In a pan cook the mushrooms until tender in some butter.
Add the egg mixture to the pan with the mushrooms, ensure the whole base is covered and leave until it begins to set. Stir the egg so that any unset mixture is cooked thoroughly.
Add the tomatoes, cream cheese and onion on top, flip the omelette. Wait 15 seconds and serve. Enjoy!
Lemon Salmon with Spinach
A delicious zesty dish packed with omega-3’s
Ingredients
- 3 Boneless Salmon Fillets
- 200g Spinach
- 1 Lemon Squeezed
- 1 Chopped Garlic
In a pan heat oil, lemon juice, garlic and spinach. Season with salt and pepper.
Add the salmon fillets coating them in the mixture. Cover for 10 minutes.
Remove salmon from the pan and cover in foil. Grill for 8-10 minutes. Serve with salad.
Chicken Soup
This can be made with leftover chicken, it’s a hearty dish perfect for the colder months.
Ingredients
- 3 Chopped Carrots
- 1.L Chicken Stock
- 300g Chicken
- Chopped Thyme Leaves
- 3 tbsp Greek Yogurt
- 1 Crushed Garlic
- 2 Chopped Onions
Preheat oven to 200° season chicken with salt, pepper and mixed herbs cook in over for 20-25 minutes
Whilst chicken is cooking, heat oil in a large pan. Add the carrots, onions and three thyme leaves and fry for 15 minutes.
Add the chicken stock and bring it to a boil, cover for 10 minutes.
Shred chicken and add to the mixture. Pour half the mixture out to puree with a blender then add back to the pan and let simmer until hot through.
Mix in the garlic and yogurt. Serve with toasted bread.
These have been just some of my favourite low carb recipes I love to include in my diet.
Have you got any I should try? Let me know in the comments!
Stay healthy
Sally
