Mushrooms are so good at guzzling fat. You can bathe them in butter or oil during cooking. They will happily absorb it all and carry on as if nothing happened.
Mushrooms, therefore, are perfect for a fat-bomb-type meal. They are low in carbs, with only 2g net carbs per 100g (3.5oz). We will infuse them with huge amounts of fat for a fantastic Keto meal. Keep reading “Keto mushroom bake”
Pret-A-Manger is a popular UK chain of food shops.
Known simply as “Pret” in the UK, you can find one in most cities and towns in the UK. They have also recently started to expand in Europe and the USA.
Having started out as a sandwich shop, Pret now serves a wide range of foods including salads, snacks and desserts. Keep reading “Low-carb options at Pret-A-Manger”
I first came across this soup when on holiday in Madeira, a Portuguese island in the North Atlantic ocean. Portuguese cuisine includes many interesting ways to cook fish and seafood.
There are many versions of this dish, but one common factor is that it always includes tomatoes. Apparently, Manhattan fish chowder was influenced by Portuguese immigrants in New York, who used tomatoes instead of cream common to the traditional chowder recipes (e.g. New England chowder). Keep reading “Portuguese-style fish soup”
It’s cold outside – time to make hearty soups and stews! This cauliflower soup recipe is very simple, but utterly delicious.
Basically, you just need to boil cauliflower in stock, add lots of fat (in form of cream and cheddar cheese) and season!
This is an expanded recipe from the classic low-carb cauliflower dishes round-up earlier this year.
By the way – the orange bits on the photo come from grated Red Leicester cheese, which is similar to cheddar. They are not carrots!
Keep reading “Simple cauliflower soup with cheddar”
Atkins Induction means goodbye to carb-rich side dishes such as rice or potatoes.
Instead, you can have vegetables – up to 20g of net carbs a day.
As vegetables are the main source of permitted carbs, you might actually eat more of them on Atkins than before.
If you are one of these people who never used to eat anything green, here are some tips on cooking Atkins Induction vegetables. Keep reading “7 ways to cook Atkins Induction vegetables”
Dukan Attack is the first phase of the Dukan Diet, designed to wean your body off excessive carbs and kick-start your metabolism into fat-burning.
It is a crucial part of the programme, and you must stick with it in order to get the full benefits of the system. Unfortunately, eating only protein can be a bit brutal initially if you are not used to it.
Keep reading “Five nice protein-only meals for Dukan Attack”
Do you wish you had more time for cooking?
You keep collecting great low-carb recipes. But you rarely get to actually make anything. Because life is hectic. There isn’t always the time to experiment.
I found that the best time-saver when cooking is – ironically – the slow-cooker (also known as crock pot in USA).
Keep reading “5 ways to cook low-carb food in a slow cooker”
Moussaka is an aubergine-based dish popular in the Eastern Mediterranean.
Moussaka is made mostly of minced lamb, aubergines and cheese. So it is almost low-carb in its traditional form.
The only substitution we need to make is for the topping – traditionally, white or Béchamel sauce is used. Using ricotta cheese instead gets rid of the only high-carb ingredient!
Keep reading “Low-carb moussaka”
Rare roast beef is by far my favourite food. It is one of the highlights of my low-carb diet. I love eating it, whether hot or cold. I always roast a huge chunk, so that there are leftovers to keep in the fridge for eating cold.
Over the years, I think I mastered the art of roasting beef (even though I do say so myself). I get compliments on my roast beef from people far less carnivorous than myself. So I thought I’d share my method with you. There are only a few basic rules – they are all very simple but vital for the result.
Keep reading “Roast beef – magnificent meal, zero carb”