For those who have decided to lower their carbohydrate intake or are following the protein diet, one of the biggest challenges may be to vary the menu without compromising health.
But what you want is to lose weight and also maintain health, right?
Here are three low carb recipes for dinner that not only contain few carbohydrates but are also delicious, healthy and with nutritious ingredients.
Instead of the traditional pizza with wheat flour and yeast, the recipe below takes eggplant, which is a food with very few carbohydrates but very high in fiber.
Although it contains slightly more carbohydrates than yellow cheese, buffalo mozzarella has the advantage of being less caloric. If you prefer to lower the carbohydrates in the recipe, use mozzarella.
2 large eggplants, cut in half lengthwise;
4 tablespoons extra virgin olive oil;
4 tomatoes cut into thin slices;
150 g of buffalo mozzarella in balls (cut into medium slices);
½ cup basil leaves;
1 teaspoon of salt.
Grease a square pan and arrange the cut eggplants, arranging so that they do not overlap each other;
Drizzle the eggplants with 3 tablespoons of olive oil and lightly roast them in a preheated oven. Let stand for 25 minutes or until the eggplants are tender;
Remove the eggplants from the oven and cover with the tomato and the mozzarella and return to the oven for five minutes or until the cheese melts;
Turn off and cover the eggplants ready with the basil leaves;
Drizzle with remaining olive oil and serve.
Ricotta and Zucchini Frittata
By combining eggs with a low carb vegetable such as zucchini, the egg becomes an excellent source of protein to ensure nutrients for your muscle cells at night, allowing you to eliminate fat and maintain muscle mass.
If you are not too much of a zucchini fan, you may experience variations of low carb recipes with mushrooms, broccoli or spinach.
½ zucchini cut into thin slices;
1 spoon of extra virgin olive oil;
1 clove garlic, crushed;
1 teaspoon of salt;
½ cup sliced red onion;
2 whole eggs;
2 egg whites;
½ cup ricotta;
2 tablespoons chopped parsley;
2 tablespoons chopped chives;
½ teaspoon chopped basil;
Black pepper to taste.
Take a non-stick frying pan with a spoonful of olive oil;
Add the onion, half the salt and zucchini and cook until the zucchini is soft (4-5 minutes);
While the zucchini cooks, beat in another bowl the eggs, egg whites and salt. Add the rest of the ingredients to the mixture and incorporate well;
Once the zucchini is ready, pour into the pan the already beaten mixture;
Incorporate all ingredients with a spatula and place over medium-low heat. Cook for 5 minutes or until frittata is just set around the edge but still runny in the centre.
Turn the frittata on a plate and return it to the fire again to cook the top;
Let cook until the other part also turns golden;
Serve it hot.
Zucchini Noodles with Garlic and Olive Oil
The recipe below is an excellent option for you to kill the urge to eat pasta without overdoing the amount of carbohydrates, since the zucchini contains only 3.1 grams of the nutrient in each 100 g of the fresh vegetable.
2 zucchini cut into thin slices lengthwise (use a vegetable peeler);
2 tablespoons extra virgin olive oil;
¼ cup water;
2 cloves garlic, crushed;
Salt and black pepper to taste;
1 tablespoon chopped parsley.
Cook zucchini with water and a little salt for 4 or 5 minutes – or until zucchini is “al dente”. Drain and set aside;
Bring a pan to the fire with olive oil, garlic and parsley. Let it fry until the garlic begins to brown and add the zucchini;
Strain the salt and add the black pepper.