Editors of Adams Media - The 50 Best Low-Carb Recipes. Tasty, Fresh, and Easy to Make!

The 50 Best
Low-Carb Recipes

Tasty, fresh, and easy to make!

Adams Media, a division of F+W Media, Inc.

Avon, Massachusetts

Contents

Introduction

Welcome to the world of low-carb cooking! Whether you have special dietary needs or are simply looking to lose weight, these recipes will put you on the path to better health. Making simple ingredient substitutions and choosing recipes that are high in flavor fruits, vegetables, and lots of lean protein are the keys to a healthy and balanced low-carb diet.

Eating healthy with a low-carb diet means picking foods that carry optimal nutrition and give you enough carbohydrates to be healthy, but not enough to weigh you down and sabotage your weight loss goals. There are two types of carbohydrates sugars (also called simple carbohydrates) and starches (or complex carbohydrates). Your body takes the energy it needs from these molecules, and then stores the rest of them for later use. When you eat more carbs than your body needs, the excessive levels cause your body to produce fat in order to store the excess energy.

Because of this, diets that consistently contain more carbohydrates than the body needs can lead to health problems such as obesity and, in some cases, diabetes. Research has also suggested that diets high in starch contribute to heart disease and chronic inflammation, the number one cause of death in the United States. So while it is important to have carbohydrates in you diet, controlling your intake to reasonable levels is always smart.

Here are fifty of the best recipes for the carb-conscious diet. Some of these recipes are low-starch, low-carb versions of classic dishes that youll recognize, and some are totally new and innovative, but all of them are so delicious that youll never miss all those heavy starches and sugars. These fifty recipes run the gamut from filling breakfasts to elegant dinners and decadent desserts, while touching on everything in between. Youll never find yourself eating bland low-carb meals again!

Miniature Jicama and Chorizo Snackers

A crunchy-when-raw, low-carb root vegetable native to Central and South America, Jicama resembles a turnip or large radish with a light brown skin. It can be found at any specialty grocery store.

Serves 10

Ingredients

6 ounces goat cheese, softened

5 ounces spicy salsa

pound chorizo sausage

1 medium jicama, peeled, quartered, and sliced

Salt and white pepper to taste

Cilantro leaves for garnish

1. Combine the goat cheese and salsa in a small bowl. Use the tines of a fork to blend until incorporated; set aside. Slice the chorizo into -inch-thick slices. Heat a nonstick saut pan over medium-high heat. Add the chorizo and cook, uncovered, until lightly browned on both sides. Remove with a slotted spoon to paper towels.

2. To assemble, place about teaspoon goat cheese mixture on each jicama chip. Top with a slice of the browned chorizo and garnish with fresh cilantro leaves. Serve immediately.

Portobellos with Garlicky Flan

This savory flan is worth the extra effort, both for the flavor and the dramatic look when its served! Break out colorful ramekins to really impress your guests.

Serves 6

Ingredients

6 portobello mushrooms

4 teaspoons chives or garnish, chopped

Marinade:

1 cup olive oil

2 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh oregano, finely chopped

1 tablespoon fresh basil, finely chopped

Juice of 1 lemon

2 teaspoons salt

1 teaspoon black pepper

3 tablespoons balsamic vinegar

2 teaspoons soy sauce

Garlic flan:

1 cup heavy cream

3 cloves roasted garlic, cut in half

3 egg yolks

1 teaspoon powdered, unflavored gelatin

Pinch of salt

Pinch of white pepper

Grating of fresh nutmeg

Butter, softened

1. Remove and discard the stems from the mushrooms. Clean the caps using a damp paper towel.

2. In a medium-size bowl, whisk together all of the marinade ingredients. Add the mushroom caps and let sit, uncovered, for 2 hours at room temperature.

3. Preheat the broiler or the grill to high heat.

4. Broil or grill the mushrooms for about 3 minutes on each side; let cool. Cut the mushrooms into -inch slices and set aside.

5. Preheat the oven to 350.

6. To prepare the flan: Bring the cream and garlic to a simmer in a small saucepan over medium-low heat. Transfer the mixture to a blender or food processor and add the egg yolks, gelatin, salt, pepper, and nutmeg; pure until smooth.

7. Using 4-ounce buttered ramekins, pour in the custard to the top. Place the ramekins in a baking pan and fill it with inch of water. Bake for about 1 hour or until the custard is set.

8. Position each ramekin in the center of a salad plate. Serve the slices of mushroom around the flan and garnish with chopped chives.

Pineapple Chutney with Avocado

Meant to be eaten shortly after preparing, youll want to seek out fresh pineapple for this spicy, sweet dip thats a great twist on guacamole. The canned fruit often has more sugar, hence more carbs.

Serves 8

Ingredients

1 pineapple, peeled, cored, and cut into 1-inch-thick rings

1 tablespoons vegetable oil

Salt and freshly ground black pepper to taste

2 small avocados, halved, pitted, and cut into -inch chunks

3 tablespoons fresh-squeezed lime juice

1 tablespoon jalapeo pepper, minced and seeded (about 1 small pepper)

cup fresh cilantro leaves, coarsely chopped

1. Prepare a charcoal grill or preheat a gas grill to high. Make sure the grill grate is clean and lightly oiled to prevent sticking. You can also use an indoor grill pan for this recipe.

2. Brush the pineapple rings lightly with oil and season with salt and pepper. Place on the grill for about 8 minutes on each side or until browned and caramelized. If you are using an indoor grill pan, you may need to cook them longer on each side. (The grill pan does not get as hot as an outdoor grill.) Allow the grilled pineapple to cool. When cool enough to handle, cut them into 1-inch chunks. Transfer them to a bowl.

3. Add the avocado to the pineapple along with the lime juice, jalapeo, salt and pepper, and cilantro; mix well to combine, and serve.

Blended Fennel and Garlic Soup

The anise taste in the fennel melds perfectly with the earthy garlic to create a creamy, decadent soup that has even more intense flavors the second day.

Serves 6-8

Ingredients

1416 cloves garlic, peeled and trimmed

2 cups heavy cream

2 large fennel bulbs (1 pound each)

1 teaspoon salt