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LOW-CARBOHYDRATE RECIPES.

GUACAMOLE
Guacamole is a fantastic snack for those seeking a quick, delicious, and
filling snack full of omega-3 fatty acids and fiber.

Serves: 4

Ingredients
* 2 ripe avocados
* 1 garlic clove
* 1/2 lime, the juice
* 3 tablespoons olive oil
* 1/2 white onion
* 5 1/3 tablespoons fresh
cilantro
* 1 tomato, diced
* Salt and pepper

Directions
1. Peel the avocados and mash with a fork. Grate or chop the onion
finely and add to the mash. Squeeze the lime and pour in the juice.
2. Add tomato, olive oil, and finely chopped cilantro. Season with salt
and pepper and mix well.

Nutrition (1/4 of recipe): Calories: 308; Total Fat: 30.2g; Saturated
Fat: 5.6g; Cholesterol: 0mg; Sodium: 10mg; Total Carbohydrate: 11.8g;
Dietary Fiber: 7.6g; Total Sugars: 1.7g; Protein 2.4g

Source: https://www.dietdoctor.com/recipes/low-carb-guacamole

CAULIFLOWER HASH BROWNS
Does your low-carb breakfast feel incomplete without hash browns?
This recipe ditches the potatoes in favor of cauliflower, making it a
hot, crispy, low-carb treat.

Ingredients
* 1lb cauliflower
* 3 eggs
* 1/2 yellow onion, grated
* 1 teaspoon salt
* 2 pinches pepper
* 4oz. butter, for frying
*

Directions
1. Rinse, trim, and grate the cauliflower using a food processor or
grater.
2. Add cauliflower to a large bowl. Add remaining ingredients and mix.
Set aside for 5 to 10 minutes.
3. Melt a generous amount of butter or oil on medium heat in a large
skillet.
4. Place scoops of the grated cauliflower mixture in the frying pan
and flatten them carefully until they measure about 3 to 4 inches in
diameter.
5. Fry for 4 to 5 minutes on each side. Adjust the heat to make sure
they don't burn. Remember--patience is a virtue--if you flip the
pancakes too soon they may fall apart!

Nutrition (1/4 of recipe): Net carbs: 5g; Fiber: 3g; Fat: 26g; Protein:
7g
Source: https://www.dietdoctor.com/recipes/low-carb-cauliflower-hash
-browns/servings/1

ZUCCHINI NOODLES SALAD WITH PARMESAN AND WALNUTS
Part pasta dish, part salad, filled with omega-3 fats, fiber, and tasty
parmesan cheese. A light and fresh salad for the hot summer days
ahead. Makes four 1.5 cup servings.

Ingredients
Salad:
* 4 cups spiralized zucchini noodles (you can use a spiralizer or you
can just shred the zucchini long-ways using the big holes of a vegetable
grater)
* 1 cup fresh radicchio, shredded
* 1/4 cup fresh parsley, roughly chopped
* 1oz parmesan cheese, shaved
* 1/4 cup walnuts, roughly chopped
Vinaigrette:
* 1/3 cup avocado oil (or light olive oil)
* 1/4 cup fresh lemon juice
* 1 tsp minced fresh garlic
* 1/2 tsp maple syrup or honey
* Kosher salt and pepper to taste

Directions
1. Gently toss the salad ingredients together in a medium bowl.
2. In a small bowl, whisk to together the vinaigrette ingredients.
3. Pour the vinaigrette over the salad and toss gently to coat.
4. Serve immediately.

Nutrition: Calories: 124; Total Fat: 8.9g; Saturated Fat: 1.9g;
Cholesterol: 5mg; Sodium: 86mg; Total Carbohydrate: 7.7g; Dietary
Fiber: 2.9g1; Total Sugars: 3g; Protein: 6.2g

Source: https://www.ibreatheimhungry.com/zucchini-noodles-salad-parmesan-walnuts-low-carb/

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Publication:Nutrition Health Review
Article Type:Recipe
Date:Jun 22, 2018
Words:518
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