Cool Low Carb Recipes images
A few nice low carb recipes images I found:
I meant to do that. 18/365
Image by Carol Browne
Charred bell peppers. But done on purpose! I didn’t forget about them while surfing the internet like I do when I’m bbq’ing hamburgers.
After the peppers have been charred and then cooled, you peel off the skins and put them in the food processor. And then you add them to your meatloaf recipe. Oh yah. Mike likes it – therefore, it’s a kid friendly meal. Mike’s just got that kind of palette. But now it’s low carb. No more cereal for him.
Frozen Yogurt Cups (Sunshine Cups)
Image by nikoretro
I have decided to call these "Sunshine Cups" since I made them the weekend of summer solstice. You can find a recipe on the side of the "’Nilla Wafers" box, but this is how I did it:
50 ‘Nilla Wafers
8 oz Vanilla Yogurt
1/2 pt. Raspberries
1/2 pt. Strawberries
1/2 pt. Blueberries
1 Container of Cool Whip
24 Cupcake Liners
Place rinsed & patted dry berries in a blender with vanilla yogurt, blend until well mixed. Empty entire Cool Whip container into a mixing bowl. Pour a few cups of yogurt mixture at a time into Cool Whip, mixing with an electric mixer. Stop adding yogurt if it starts to get too "soupy" (leftover yogurt makes a nice smoothie ;-). The mixture should be thick and creamy and slightly fluffy. Place cupcake liners in cupcake tins. Place a ‘Nilla Wafer (face up) at the bottom of each liner. Dollop 2-4 tablespoons of mixture in each cup to fill. This should yield up to 25 cups. Dunk a ‘Nilla Wafer vertically halfway into each cup. Freeze until solid. To clean the bowl, scrape sides with leftover ‘Nilla Wafers and munch it all down before the kids catch you 😉 I’m sure all types of fruit blends can work, but it worked great with what I had at hand. A cool treat for summer days when you just can’t take the heat in the kitchen.
Photo used with permission here:
quick.healthymealideas01010.com/qa-healthy-low-in-carb-sn…
Breakfast Heaven
Image by Denna Jones
Call it a routine, call it boring, call it too much of a good thing, but I have the same breakfast every day and I LOVE it. Porridge Oats. Yum.
Porridge is super healthy. It’s got low G.I., it will keep you full for much longer and won’t give you a carb sugar rush.
This is the recipe I use (from Hamlyns website). It’s not so much a recipe, but the ratio of water to porridge.
Duncan Hilditch Porridge
1 cup oatmeal
3 1/2 to 4 cups water
Stir over medium heat until it simmers. Reduce heat. Stir for 5 minutes – not longer! Done!
I add in: soy milk, cinnamon, a dollop of Agave syrup (sweet but also low in GI and ok for diabetics), nuts, seeds and blueberries. Can’t get much healthier than this!
PS my blueberries are frozen, hence the ice crystals! But makes a nice texture/taste complement to the porridge.
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