low carb meals

Food

Recipe: LCHF Strawberry Shortcakes

Makes 3 servings
(per 1) 11.6g Carbs / 30.2g Fat / 26.1g Protein


Ingredients

  • 3 eggs
  • 6 strawberries
  • 1/2 tsp vanilla extract
  • 1 cup ricotta
  • 1/4 tsp stevia
  • 1/4 tsp baking powder
  • 140G (5oz) cream cheese
  • 1/4 tsp nutmeg
  • 1/3 cup coconut flour

Method

  1. Preheat oven to 150C (300F)
  2. Take two separate bowls, separate egg yolks from whites
  3. In bowl with egg yolks add: cream cheese, vanilla extract, stevia and baking powder
  4. Beat together until smooth
  5. Beat egg whites
  6. Slowly add egg white mix to yolk mix, half at a time
  7. Once combined add coconut flour and mix well
  8. Take a baking tray lined with baking paper and scoop out 6 circles of mixture
  9. Bake for 20 mins
  10. After 20 mins remove from the oven to cool
  11. Take a small bowl and place ricotta and nutmeg in, mix together
  12. Slice up strawberries
  13. Once 'shortcakes' are cool serve with ricotta and strawberries

Food

Recipe: Lower Carb Spaghetti & Meatballs

Makes 2 servings
(per 1) Carbs 75.7g / Fat 39.5g /Protein 69.9g / Calories 927


Ingredients (Main)

- 3 zucchinis
- 10-12 grass fed beef meatballs (or use mince to make your own)
- 6 cloves of garlic
- 6 medium size cup mushrooms
- 1tbsp avocado oil
- Rosemary

Ingredients (Pasta Sauce, if making it yourself)

- 2tsp olive oil
- Parsley
- Salt & pepper
- 2 tins of tomato puree
- 2 brown onions, chopped
 

Method (Pasta Sauce)

  1. Place a saucepan over high heat
  2. Add the olive oil, garlic and onion and cook until fragrant (~3 mins)
  3. Add the tomato puree, parsley and salt and pepper and simmer for 10-15 mins

Method (Everything else)

  1. Place a skillet over medium heat and add garlic, avocado oil and meatballs, cook for around 5 mins
  2. Boil a kettle
  3. Take your zucchinis and cut off both ends, then using a vegetable spiraliser or a mandolin slicer, slice it up (longways) to create 'spaghetti'
  4. Place the zucchini spaghetti into a large bowl and pour boiling water over the top, let these sit for 10-15 mins, strain, and then pat them off slightly with a paper towel (so they aren't soggy)
  5. While the zucchini is sitting in the boiling water head back over to your skillet and add in the mushrooms, rosemary (tear off just the individual leaves) and pasta sauce
  6. Place a lid over your skillet and turn it down to a lower heat
  7. After you have plated up your zucchini spaghetti remove the lid on your skillet, mix it around a little and serve