Valerie Azinge - 30-Minute Low-Carb Dinners: 75 Easy-to-Prepare Meals that are Healthy, Delicious and Fast

Easy-to-Prepare Mealsthat are Healthy, Delicious and Fast The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the authors copyright, please notify the publisher at: http://us.macmillanusa.com/piracy. For you, who picked up this book and turned to the first page. Throughout the years, Ive managed to maintain an easy and healthy relationship with food. Throughout the years, Ive managed to maintain an easy and healthy relationship with food.

Whenever I go grocery shopping or heat up the skillet on the stovetop, I always recite this simple equation I made up: healthy food + boring = myth. This is my mantra for all foods that are wholesome, colorful and delicious. Isnt it awesome? I mean I know its definitely not math-genius certified, but thats not the goal here. The challenging part of following a low-carb diet is having to operate at a calorie deficit, which can be even more challenging because of the tendency to get hungrier or fatigued. As I developed recipes for this cookbook, I focused on the necessary nutritional components in each meal to create a healthy balance of macronutrients. These delicious and nutritious recipes will keep you fuller for longer and give your body the energy it requires, especially when it is in its rest state.

Ive been a healthy foodie for a while, which is the concept behind my food blogMy Digital Kitchen. But I got into a motorcycle accident that caused a shift in my life. The accident caused some weight gain, muscle loss and some physical limitations that prevented me from exercising like I used to. I knew I needed to establish a new and revamped eating pattern. The solution was to create healthy recipes that were low carb, practical and quick. I started cutting down my carb intake and limited my diet to high proteins, good fats and low complex carbs.

The process wasnt as smooth sailing as before, when my diet was combined with physical activity, but it was still possible to shed the weight, detox my body and reset my metabolism just by eating the right kind of food. When you think about it, it really all begins and ends with food. And no matter what curveballs life throws at me, my relationship with food has always been a happy and healthy one. With 30-Minute Low-Carb Dinners, I will introduce you to a selection of beautiful dishes that are healthy and oh so delicious. And you can have them ready in 30 minutes or less. Whether you are trying to lose weight, get healthier, want a fuss-free lifestyle, are a busy professional looking for quick weeknight dinners or you simply love to cook or entertain, this cookbook will be right up your alley and will guide you on all your cooking adventures.

Plus, some of the toughest critics I know and love have taste tested these recipesand they wouldnt have made it into the cookbook if they werent delicious. So, it is my humble hope that these dishes inspire you to form a happy and healthy relationship with food, just the same way they helped me through the years. Pull up a chair and join me, my dear friendslife is so endlessly tasty!

Meats are often a go-to for low-carb meals. They provide a complete, high-quality protein, as well as iron and vitamin B12. I always recommend opting for grass-fed meats and avoiding processed meats to get the optimal nutritional benefits. In this chapter, I will show you how to create a variety of entres with beef, lamb and pork that are low carb, easy and finished in under 30 minutes.

No matter who you are cooking for, you can rest assured that these dishes are packed with mouthwatering flavors that are sure to delight your taste buds, as well as impress everyone around the table. You will find everything from weeknight dinners to extravagant entres fit for the biggest food connoisseurs or even your close family and friends. So, whip out your chefs hat and join me in the kitchen as we explore these versatile and flavorful meats.

Bring the wonderful taste of Morocco right into your home with this juicy and flavorful low-carb dish. It is so elegant and yet so quick and simple. The combination of ginger with cumin and coriander transforms the lamb into an earthy and mildly spiced delight.

When paired with curry cauliflower, you get a fusion of tasty Moroccan and Indian cuisines. Youll feel good when you eat it, and youll look like a pro when you plate it for the ones you love. Try purchasing fresh rack of lamb instead of frozen for a milder taste and to shop locally. Serves 4Moroccan-Spiced Lamb 1 tsp ground ginger tsp cayenne pepper tsp ground coriander tsp ground cumin 1 tsp kosher salt tsp ground black pepper 1 lb (454 g) rack of lamb, frenched 3 tbsp (45 ml) extra virgin olive oil 1 cup (150 g) cherry tomatoes on the vine Curry Cauliflower 3 cups (300 g) fresh or frozen cauliflower florets cup (160 ml) bone broth or low-sodium beef broth tsp curry powder 2 tbsp (30 ml) nut milk or heavy cream Kosher salt and ground black pepper Preheat your oven to 425F (220C, or gas mark 7). To make the lamb, mix the ginger, cayenne, coriander, cumin, salt and pepper in a small bowl. Lay your rack of lamb on a chopping board and score it on the surface by marking an X on the surface.

This will make it easier for the insides to cook a lot quicker in the oven and for the lamb to absorb all of the wonderful flavors of the spices. Generously rub the lamb all over with the spice mixture. Heat the oil in a large ovenproof skillet over medium-high heat. Cook the lamb until browned on both sides, about 5 minutes per side. Youll find that the ends of the rack are still a bit pink, which is fine. Add the tomatoes to the skillet.

Using oven mitts, transfer the hot skillet to the oven. Bake for 12 to 15 minutes for medium-rare lamb. In the meantime, make the curry cauliflower: Heat a medium-sized saucepan over medium-high heat. Add the cauliflower, broth, curry powder and nut milk. Season with salt and pepper, and bring to a boil for exactly 10 minutes. Use an immersion blender or transfer to a regular blender to puree, then set aside.