Low Carb Recipe

Welcome to low carbohydrate recipes here you’ll find a large selection of low Carb recipes and meals. It is my belief as with everything in life there is no magic bullet and in order for a low carb diet to be effective everything must be done in moderation. The reason for this is we’re all creatures of habit and drastically changing any one of these habits is a recipe for failure. So with that in mind choose recipes that you like and you are sure to eat it again.



Also feel free to post your own low carbohydrate recipes and any tips or advice that you might have learned in your quest for a low carbohydrate lifestyle.

Now let’s add just a little bit of background to some things that will help you with your low carved diet. Basically foods are made up of three different elements carbohydrates, fats, and proteins. All three of these elements are essential for a healthy diet and a healthy body. The proportions of each determine the amount of fat that we store the amount of muscle that we maintain and the amount of energy that we have.
Carbohydrates provide the energy that the body needs to run the team excess amounts of carbohydrates allows the body to store the unused energy as fat.
Proteins provide the elements that the body needs to build and maintain muscle mass the more muscle mass that you have the more calories your body burns and rust and during work. Protein rich foods are also lower in calories than an equal portion of carbohydrates. One thing that you must remember when increasing your protein intake is to also increase your water consumption. This is because as the body breaks proteins down it creates toxic chemicals which are stored in the bladder in order to flush these toxic chemicals you must consume additional amounts of water.
Fats are also essential to maintaining a healthy body but not all fat is good. The good type of good fat is monounsaturated and comes for olive oil, flaxseed oil, canola oil, and oil found in nuts and surprisingly real butter. Word of caution here use these fats sparingly as fat contains a higher percentage of calories than proteins or carbohydrates. For example 3oz. of olive oil contains about 1000 calories where as a 3 oz. chicken breasts contain only 140 calories.

So in order for a low carbohydrate diet to work we need to approach it with a logical and slow approach. For some of us cutting back on carbohydrates is as difficult as quitting a smoking habit. Don’t try to do a cold turkey; the process that we want to take is to make a conscious effort to decrease our carbohydrate intake an increase our protein. I personally am not a big fan of counting carbohydrates it tends to make me feel like I’m depriving myself of something. Starts substituting could carbohydrates for bad carbohydrates for example instead of getting the garlic mashed potatoes substituted them for the steamed broccoli. Small changes like this over a longer period become a habit and low carbohydrate diet and meal planning are good a habit. It said it takes at least 21 days to form a habit and only two days to break it. Also do not shy away from the good fats now this doesn’t mean go out and start eating tubs of butter but fats make you feel full and satisfied the biggest downfall to a low carbohydrate diet is that we never feel full.

Now in having said all that I’m going to try and simplify this in just a couple of sentences.
1. Start decreasing carbohydrates and increasing your protein intake.
2. Make sure that the fats you’re eating are good fats monounsaturated fats like olive oil, flaxseed oil, and oils found in nuts.
3. Increase your activity; start with small things like parking further away from your office.
So in conclusion the magic formula is burn more calories than you consume. Protien has fewer calories than carbohydrates and fat per oz. Eat more protien, reduce carbs and include some fat.

• 2 large ripe avocados
• 1 lime
• 4 scallions
• 1 (5-ounce)bag baby spinach
• 2 1/2 cups chilled chicken or vegetable broth; more if needed
• Tabasco to taste
• dash of Worcestershire sauce
• salt and pepper to taste

1. Halve, pit, peal and coarsely chop the avocados. Place in a bowl and squeeze the juice form the lime over them. Toss to coat. Snip the scallions into short segments into the same bowl.
2. Reserve a few spinach leaves for garnish. Combine the remainder with the avocado mixture and, in batches, puree in a food processor. Scrape out the puree into a bowl and whisk in enough broth to get a runny buy thick consistency. Season to taste with Tabasco and Worcestershire sauce, salt and pepper.
3. Pour the soup into individual bowls, and a few ice cubes if you like. Snip slivers of the reserved spinach leaves on top for garnish.
4. Serve with toasted French bread spread with Boursin or other cream cheese.

Per serving (Without the bread and cheese): 106 calories, 6 g carbohydrates, 4 g protein, 8 g fat

• 8 ounces sushi-grade tuna
• 1 tbs olive oil
• Dash of white pepper
• 3 ounces goat cheese
• 1/2 tbs soy sauce
• 1/2 tbs mirin rice wine
• 1/2 small garlic clove, minced
• 1/2 tsp minced gingerroot
• Dash of cayenne pepper
• Salt to taste
• 1 tbs minced chives
• 1 cup lightly packed small arugula leaves

1. In a shollow glass baking dish, drizzle the olive oil over the tuna and season with the white pepper. Cover with plastic wrap and refrigerate untio chilled, or for up to 2 hours.
2. In a bowl, mash the goat cheese with the soy sauce, mirin, garlic, ginger and cayenne and season with salt. Gently toss the marinated tuna with the goat cheese and the chives untio well coated. Mound the tuna tartare on plates, garnish with the arugula and serve.

Per serving: 167 calories, 1 g carbohydrates, 21 g protein, 8 g fat

• 8 (6-inch) flour tortillas
• 4 ounces foat cheese, softened
• 4 small scallions, thinly sliced
• freshly ground pepper to taste
• 2 Tablespoons vegetable oil
• kosher salt
• Tomato-Olive Salsa for serving

1. Cut the tortillas into 4-inch rounds, using a small saucer as a template. Spread the tortillas with the goat cheese and sprinkle with the scallions and pepper: sandwich to make 4 quesdillas.
2. In a large skillet, heat the vegetable oil. Add the quesadillas and cook over medium-high heat until golden and crisp, about 1 minute per side. Transfer the quesadillas to a cutting board and cut each one into 4 wedges. Sprinkle with salt and top each wedge with 1 tablespoon of the salsa.

Per Serving 62 calories, 6 g carbohydrates, 2 g protein, 3g fat

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