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.
I’ve discovered that this classic asparagus appetiser works equally well with tenderstem broccoli. Garlicky mayonnaise would be wonderful. Or even the Delicious Aubergine Dip.
- 200g tenderstem broccoli spears
- 100g parma ham slices
- Wrap each stem with a slice of parma ham.
- Bake in the oven for around 10 minutes at 180 deg C.
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