Low carb egg salad

Classic low carb egg salad

Egg salad doesn’t have to live in a sandwich! This classic low carb egg salad tastes great as a side dish, a salad topping, or wrapped up in lettuce leaves. Dijon mustard and smoked paprika give it an extra zing. Ingredients 8 eggs 1 stalk celery ½ red pepper ½ medium onion 4 Tbsp mayonnaise…

Low-carb slow cooker (crock-pot) beef stew

Low-carb slow cooker beef stew

Slow cookers  (crockpots) are great for busy (or lazy!) people. Just chop up the ingredients for slow cooker beef stew the night before you want dinner – in the morning turn on the slow cooker and by evening you’ll have a hot stew! Slow cooking makes meat melt-in-your-mouth tender, so use the cheapest cuts available,…

3-ingredient Parmesan Chicken

3-ingredient Parmesan chicken

This low carb Parmesan chicken recipe is so simple and so delicious that you almost feel guilty you didn’t put more effort in to it! You can make it up ahead of time, freeze in an ovenproof container, and bake from frozen. Ingredients 2 chicken breasts ¼ cup mayonnaise ¼ cup shredded Parmesan cheese (I…

Low-carb meatloaf

Low-carb meatloaf

You can make a good low-carb meatloaf without adding breadcrumbs – this version contains no carbs except for a few green vegetables. This recipe makes 2 loaves (one for dinner and one for the freezer). You can cut the recipe in half, but I find that the ingredients are easier to find in double-batch quantities,…

Chicken breasts with crispy sage

Chicken breasts with crispy sage

This is one of my all-time favourite chicken recipes. It uses fresh sage leaves, which crisp up in the cooking process and infuse into the sauce, making this dish super-tasty. In fact, this is really a recipe for sauce, and the chicken is just there to soak it up! Use one chicken breast per person….

Curried lentils and brown rice

Curried Lentils and Rice

This curried brown rice and lentil recipe is a whole-grain, low-fat, vegetarian dish. Try some yogurt cheese as a garnish – the cool tanginess of the yogurt goes well with the spicy curry flavour. This dish keeps well in the fridge and makes for lots of leftovers. However, the rice will continue to soak up water…

Sprouted bean and kale soup

Sprouted bean and kale soup

This light summer soup uses dried sprouted beans instead of regular beans. Sprouted beans have more amino acids, vitamins and minerals than regular beans, and they cook up really quickly – there is no need to presoak them before boiling. I used TruRoots organic sprouted bean trio. If you don’t have sprouted beans, you can…