When you’re hungry and strapped for time, a sandwich or some pasta may seem like the easy choice, but those choices are loaded with carbs. Step away from your usual unhealthy meals and try these quick, nutritious low-carb meals.
These are delicious, filling and will keep the kilos at bay too.
Low-carb tikka cauliflower rice
Cauliflower is a versatile and nutritious vegetable when it comes to cooking. It’s packed with fibre, antioxidants, and is a low-carb alternative to grains and legumes. Swap your usual steamed cauliflower for a flavourful, spicy meal instead.
- 1tbsp oil
- 1onion, sliced or diced
- 120ggreen beans, cut into 2 and 1/2 cm pieces
- 1medium head cauliflower
- 1/2tsp curry powder
- 1/2tsp garam masala
- 1/2tsp ground coriander
- 1/2tsp turmeric
- 1/4tsp ground cumin
- Black pepper
- 250g cherry tomatoes, halved
- Fresh coriander, to serve
- Heat the oil in a large frying pan or wok and add the onion and green beans. Cook over medium heat for a few minutes until the onion is soft.
- Remove the leaves from the cauliflower, and grate the white part.
- Add the cauliflower rice to the pan, and allow to cook for 5 minutes, stirring occasionally, until it’s just starting to turn golden brown.
- Add the spices and season. Add the cherry tomatoes, and cook for a few more minutes, until the tomatoes begin to soften.
- Serve with plenty of fresh coriander.
Easy Pad Thai zoodles
A huge bowl of noodles is delicious, but not so kind to your figure. Try zoodles (zucchini noodles) for a healthier, lighter version of Pad Thai. Zucchini is low in carbs and high in fibre. So, it fills you up for longer without tempting you to overindulge. Cooked in flavourful spices and lime juice, Pad Thai zoodles will have you ready for seconds before you’re done with your first bowl!
- 3 large zucchinis
- 2 tbsp olive oil
- 1 garlic clove, minced
- 2 large eggs
- 1 1/2 tbsp organic wheat-free soy sauce
- 2 tbsp fresh lime juice
- 2 tbsp coconut sugar
- 1 tbsp tamarind paste(optional)
- 1 tsp fish sauce
- 1/8 tsp red pepper flakes (adjust to taste)
- 3 scallions, sliced into 2½ cm pieces
- 4 tbsp roasted cashews or almonds, chopped
- Stir soy sauce, lime juice, fish sauce, tamarind paste and red pepper flakes in a bowl. Set aside.
- Create your zucchini spaghetti with a peeler or spiral machine. Peel long, thin pieces, vertically to form zucchini “noodles”.
- Heat one tablespoon of olive oil in a large pan over medium-high heat. Once hot, add the zucchini noodles and cook for about 3 minutes, until the noodles are tender, but still a bit crunchy.
- Let the noodles rest for about 3 minutes so they can release all the moisture. Transfer noodles to a bowl and drain the excess water from the pan.
- Wipe the pan and heat the remaining tablespoon of olive oil over medium-high heat. Add garlic and sauté for about 2 minutes.
- Add scallions and sauté for 2 minutes or until tender.
- In a small bowl, lightly beat the eggs with a fork. Pour them into the pan and scramble until they’re cooked and a bit soft.
- Pour the sauce into the skillet with scrambled eggs.
- Add the zoodles and cook until heated through.
- Sprinkle with chopped coriander and chopped almonds or cashews and serve.