I cook and eat low carb--as low as I can go. The gluten-free recipes I find here, using nut flours, are great, even though gluten isn't a problem for me.

I substitute roasted caulflower for pasta with basil pesto or tomato sauce or even meat sauce. What tricks to you have for low carb?

  • Posted by: Nora
  • October 4, 2011
  • 1048 views
  • 7 Comments

7 Comments

JessicaBakes October 5, 2011
Poached eggs on top of well-cooked vegetables (right now, greens are great) is one of my favorites. The creaminess of the yolk provides a homey feel we often look for in carbs.

That said, I am a firm believer in "anything in moderation," since using nut flours and things like that increase fat intake, which isn't always healthy either. Eat what feels good :)
 
sexyLAMBCHOPx October 5, 2011
I eat the non-tradional foods offered at meal times. For example, I had a salad for breakfast and don't think you need a carb for a well rounded meal. Moderation and eat outside of the box.
 
wssmom October 4, 2011
Totally love AntoniaJames' suggestion of frittatas -- they are a mainstay for me! You also might want to check out the recipes on the food52 site for "raw' food -- there are loads of great recipes for vegetable dishes low in carbs. Good luck!
 
AntoniaJames October 4, 2011
Carbs like noodles (any kind), rice and pasta make me really sleepy (and I prefer to consume very little caffeine), so when preparing lunch at home on a workday, I slice napa cabbage paper thin, stir fry it with a handful of bean sprouts and use that as a base for stir fried protein + veggies. Or, if we have leftover meat sauce for spaghetti, or other similar ragu left over, I cut medium zucchini into quarters lengthwise and then cut those pieces into 1.5 inch lengths and sear them in super hot grapeseed oil to caramelize a bit, and use that instead of noodles.. I was thinking about experimenting with "zuccaghetti" just this morning, in fact, for using with the creamed kale that Amanda posted today. I make a lot of frittatas, too, which include pesto or a touch of cheese or a bit of bacon, with leftover veggies on the side. I make double and triple quantities of veggies at dinner, to have plenty for lunches. Nothing like protein plus veggies to keep my energy levels up through the afternoon!! ;o)
 
Heylucy October 4, 2011
Look for a paleo cookbook, there are some good ones coming out right now (Make it Paleo, Paleo Comfort Foods, to name a couple).

I like using a julienne peeler to make "spaghetti" from zucchini, it's delicious!

 
Sam1148 October 4, 2011
Try this tech for cauliflower couscous.
http://www.food52.com/recipes/14493_cauliflower_couscous
 
boulangere October 4, 2011
I tend to subscribe to the eat less move more philosophy.
 
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