Oh my word, I love these ribs! These are what we eat on Saturday night to accompany our movie nights. They are so much nicer that those sugary shop-bought packs which you squeeze out of a vacuum pack and a heck of a lot better for you. Continue reading Barbecue ribs
A chicken drumstick doesn’t need sugar. Or honey. Or maple syrup. It’s perfectly lovely on its own and if you do fancy a marinade, then this is hard to beat. Continue reading Chinese bbq chicken drumsticks
The marvellous alternative to spaghetti. Pasta and bacon lardons always used to be my cheap and cheerful weekday meal. It was even enjoyed by the children’s friends – no mean feat to find something loved by all! Going low carb meant giving up the pasta but it really hasn’t been hard to find an alternative – any veg works, particularly the dark, leafy greens that are so good for us.
Creating KFC for the low carber has been a bit of a challenge. But this comes pretty close! Continue reading Low carb crispy chicken thighs
Okay, so these aren’t proper pies. But if I call them pizzas, you’ll think I’m obsessed. And ‘stuffed mushrooms’ just makes me think of 1970s dinner parties. So pies it is. Continue reading Baked mushroom and chorizo ‘pies’
If you have been low-carbing for even a few weeks, you will no doubt be aware of the many talents possessed by the cauliflower. A pizza crust is one of them. What it lacks in crispiness, it makes up for in tastiness. Not a bad swap in my book.
- 140g grated cauliflower
- 15g parmesan cheese
- 1 tbs soy flour
- 1 tsp Dijon mustard
- 1/2 tsp garlic salt
- 1/2 beaten egg
- 1 tsp pesto
- 30g chorizo or cooked bacon, chopped
- 30g courgette, sliced thinly
- 45g cheddar cheese, grated
- Steam the grated cauliflower until soft. Cool for 5 minutes then use a clean teatowel or a piece of muslin to wring out the excess water.
- Mix with the parmesan, the soy flour, the mustard, the garlic salt and the egg.
- Line a baking sheet with foil and brush with groundnut oil.
- Use your hands to create a pizza base shape with the dough (it will be quite wet) on the baking sheet.
- Bake at 220 deg C for 10-15 minutes until slightly brown at the edges.
- Sprinkle the remaining ingredients on the top of the base and return to the oven for 10 minutes.
- Allow to cool for a few minutes before attempting to remove the pizza from the foil - it is more delicate than the standard wheat flour base!
The addition of some crunchy vegetable sticks and a big dollop of mayonnaise would make for a perfect TV movie night on the sofa.
- 360g chicken breasts (2 breasts)
- 2 tbp rapeseed oil
- 30g ground almonds
- 20g grated parmesan
- 1/2 tsp jerk chicken seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp ground ginger
- 1/4 tsp garlic salt
- 1/4 cumin
- Slice the chicken into long strips, around the size of your thumb.
- Coat liberally in the oil.
- Mix the dry ingredients together in a large bowl and then toss the chicken into it, making sure each strip is completely covered.
- Bake for 25 minutes at 190 deg C on a baking sheet which has been well oiled.
- Deep frying these goujons would give you a crispier coating but the ground almonds will burn quickly if you don't keep an eye on them.
These take virtually no preparation and minutes to cook. They also taste amazing.
Therefore, I pronounce these mini aubergine pizzas the perfect after-pub snack.
- 100g aubergine, sliced into four rounds
- 2 tsp pesto
- 2 sliced mushrooms
- 50g cheddar cheese
- 50g tinned anchovies
- Spread the pesto onto each slice of aubergine.
- Arrange the other ingredients on top, finishing with the cheese.
- Pop in the oven at 180 deg C for 10 mins.
Starchy vegetables make great chips. There’s no getting away from the fact that potatoes are pretty much the perfect veg for the job but for me, their carb value is just not worth it. I’ve been experimenting for some time to find a replacement and have concluded that there is no perfect swap. However, once you’ve tasted these low carb “chips,” I think you’ll agree they win hands-down on flavour. Continue reading Low carb vegetable chips
Now, shop-bought coleslaw isn’t ridiculously high in carbs, anyway. But it also tastes a bit nasty, imo! It certainly doesn’t compare with this delicious Thai dressing which is combined with really low carb vegetables to create the perfect salad. Continue reading Thai coleslaw