Camila Davis - Low Carb Cookbook: With 365 Simply and Healthy Recipes Include Main dishes, soups, snacks, salads, breakfast ideas, desserts or pastries and more

Low Carb Cookbook: With 365 Simply and Healthy Recipes Include Main dishes, soups, snacks, salads, breakfast ideas, desserts or pastries and more Author: Camila Davis Would you like to simply eat well and do something for your health at the same time? Recharge your batteries and achieve and maintain your desired weight at the same time? Low carb makes it possible! Whether main dishes, soups, snacks, salads, breakfast ideas, desserts or pastries: Here you will find the right recipes, day after day. Start with crunchy nut muesli or delicious protein omelet. At lunchtime in the office, the Thai chicken salad in a glass or the cauliflower coconut curry tempts you. In the evening there are zoodles with salmon fillet and with a sweet mango quark trifle, even our sweet tooth starts to purr. Notes about the book Oven temperatures: The oven temperatures in this book refer to an electric stove with top and bottom heat. If you work with circulating air, the temperature is reduced by 20 C.

Unless otherwise stated, the oven's middle shelf is always used. Pepper: The ingredient "pepper" always means freshly ground black pepper from the mill. Quiche shape: Unless otherwise specified, quiches and tarts are baked with a diameter of 24-26 cm. Abbreviations: approx. = approx cl = centiliters cm = centimeters El = tablespoon g = grams kcal = kilocalories kg = kilograms kJ = kilojoules l = liters mins = minutes ml = milliliters hrs = hour TK = frozen product Tl = teaspoon = diameter I 'm fit! More and more people are convinced: low-carb nutrition is good for them! You feel better, fitter and lose a few extra kilos almost on the side. Scientists support the personal experiences: A low-carbohydrate diet is exactly what for thousands of years represented the typical human diet to which our body has optimally adapted.

Even prehistoric man ate a low-carbohydrate diet. In summer there was little fruit, but throughout the year there was mainly protein and fat-rich meat, mushrooms and whatever else the forest and meadows had to offer. Humans are therefore not genetically equipped for the high carbohydrate intake of our modern diet and become fat under the weight of Western cuisine. But there is another reason why we feel so good with low carb and also lose weight: insulin! The body's own hormone is always released when sugar molecules enter the blood. Once insulin is in the blood, no more fat is broken down because the body's preferred form of energy is sugar. When there is no more sugar in the blood, the body falls back on the sugar depots in the form of glycogen in the muscles and liver.

And only when these stores are exhausted does the body attack the fat deposits. Therefore, as long as insulin is available in the blood, people can do whatever they want, the fat reserves are blocked, there is no way to get there. The more carbohydrates are eaten, the more difficult it is to get rid of the lifebelts. Even a glass of apple spritzer in the afternoon after jogging is enough to put a stop to fat burning. Because as soon as there is sugar in the blood and insulin is released, fat burning stops - no matter how sweaty and strenuous the run was before.

Keeps you full for longer thanks to the high protein content Saves calories by eliminating sweet or floury snacks Is the form of nutrition that our body has been programmed for since the Stone Age Prevents a constant release of insulin and thus enables fat loss in the first place While Robert Atkins (the inventor of the low-carb principle) envisaged a carbohydrate proportion of our daily energy of 15%, most current recommendations deal with the amount of carbohydrates more moderately. Keeps you full for longer thanks to the high protein content Saves calories by eliminating sweet or floury snacks Is the form of nutrition that our body has been programmed for since the Stone Age Prevents a constant release of insulin and thus enables fat loss in the first place While Robert Atkins (the inventor of the low-carb principle) envisaged a carbohydrate proportion of our daily energy of 15%, most current recommendations deal with the amount of carbohydrates more moderately.

A variant of low carb provides for a carbohydrate amount of 70-120 g per day. Another puts the carbohydrate amount at less than 40% of the daily energy balance. Another carbohydrate-modified diet provides for a low-carb meal only in the evening. The thinking behind it: If you don't eat any carbohydrates in the evening, you force the body to first empty its carbohydrate stores at night and to burn fat for more energy production. The low-carb program in this book calls for a carbohydrate-modified diet with less than 40% carbohydrates per day.

Another tip for all newcomers: The best thing to do from now on is not to waste so much thought on what you are no longer allowed to do. Another tip for all newcomers: The best thing to do from now on is not to waste so much thought on what you are no longer allowed to do.

So that the new foods in your changed diet soon become a routine, it is better to focus on and look forward to what will be on your plate from now on. Because with the right recipes, low carb is also a lot of culinary fun! We wish you a lot of fun, enjoyment and success with our varied low-carb recipes! Veggie main dishes Delicious vegetables, aromatic cheese and
protein-rich eggs: low carb and veggie
go very well together. Enjoy quinoa risotto with mushrooms, pumpkin pizza with manouri,
and
cheddar souffls with arugula salad
!

8 large savoy cabbage leaves Salt 800 grams of carrots 1/2 leek 1 medium onion 50 grams of butter 250 ml vegetable broth 60 g mountain cheese 2 tablespoons finely chopped flat-leaf parsley freshly ground pepper 40 grams of hazelnuts 2 tablespoons sour cream 4 ports. Cook the savoy cabbage leaves in boiling salted water for 3 minutes, drain in a sieve and rinse with cold water. Wash the carrots and cut into cubes of about 1 cm. Clean the leek, cut in half lengthwise, cut into thin strips and wash.

Drain in a colander. Peel, halve and finely dice the onion. Melt half the butter in a saucepan and saut the onion, leek and carrots in it. Deglaze with 100 ml vegetable stock, bring to the boil and let the vegetables simmer for about 5 minutes. Put the vegetables in a bowl and let them cool. Preheat the oven to 180C.

Finely grate the mountain cheese. Pat the cabbage leaves dry on a kitchen towel. Mix the vegetables with the mountain cheese and the parsley, season with a little salt and pepper and spread over the middle of the savoy cabbage leaves. Fold in the sides of the leaves and roll the leaves up. Place the roulades in a roasting pan, seam side down. Spread the remaining butter on top and pour over the rest of the broth.