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    Low carb vegetables?

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    Jan1
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    Re: Low carb vegetables?

    Post by Jan1 on Fri Jul 06 2018, 22:30

    Baked artichokes

    Artichokes may not be in your usual weekly rotation, but after taming this spiky wonder with this basic recipe, it's going to become your new favorite vegetable. With a soft, melting interior and crunchy exterior leaves, they are a gorgeous accompaniment to any meal. Serve this quick and healthy treat as an appetizer or side dish.

    Ingredients
    10 small fresh artichokes, preferably young
    4 tbsp olive oil (use half for cooking, the other half for baking)
    salt and pepper, to taste
    1 tsp sea salt

    Instructions
    Here
    https://www.dietdoctor.com/recipes/baked-artichokes

    The artichoke is a delicious, beautiful vegetable; it is actually a big flower bud of the thistle family. If you allow artichokes to grow, they will produce gorgeous flowers. The choke turns into pretty purple strings. Young artichokes usually don’t have a choke yet, which makes them easier to handle.


    All words above from Diet Doctor site

    All the best Jan
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    Jan1
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    Re: Low carb vegetables?

    Post by Jan1 on Mon Jul 30 2018, 19:24


    Another take on ratatouille Smile

    It's Rustic Ratatouille

    Ingredients:
    Serves Four
    225g cherry tomatoes
    1 red onion
    1 medium aubergine (eggplant)
    1 yellow pepper
    2 red peppers
    2 courgettes
    1 fennel bulb, small
    90ml olive oil
    1 garlic clove, peeled and roughly chopped
    10g fresh basil, torn
    1 pinch salt
    1 pinch black pepper

    Method:
    1. Pre-heat the oven to Gas Mark 4, 220°C, fan 200°C.
    2. Peel the onions, cut into quarters and then cut each quarter lengthways again. Roughly chop the remaining vegetables to a similar size and place into a large bowl with the onions.
    3. Pour over the olive oil, add the garlic and use your hands to mix thoroughly. Spread out the vegetables in a roasting tray and season with salt and pepper.
    4. Place the roasting tray in the oven. Once the vegetables have started to colour, around 10-15 minutes, add the tomato and basil.
    5. Mix well and return to the oven for a further 20 minutes, or until the vegetables are well coloured but remain reasonably crunchy in texture.
    6. Remove from the oven, season to taste and serve.

    Nutrition Per Serving:
    Carbohydrate 13.6g Protein 4.1g Fat 11g
    From an original idea here
    https://realfood.tesco.com/recipes/galton-blackiston-rustic-ratatouille.html

    All the best Jan

      Current date/time is Sat Sep 22 2018, 12:14