Low carb recipes

Enjoy the benefits of a low carb diet and stay healthy with these low carb recipes

Following a low-carb diet has many health benefits including weight loss and lower cholesterol levels which can be particularly beneficial for people with diabetes. Next time you’re feeling peckish try out some of these low carb recipes.

Nutty chicken satay strips
2 tbsp chunky peanut butter (without palm oil or sugar)
1 garlic clove, finely grated
1 tsp Madras curry powder few shakes soy sauce
2 tsp lime juice
2 skinless, chicken breast fillets (about 300g) cut into thick strips about 10cm cucumber, cut into fingers sweet chilli sauce, to serve

Heat oven to 200C/ 180C fan/ gas 4 and line a baking tray with non-stick paper.
Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.

Courgetti Bolognese 
Replace the pasta with courgette. This low-carb alternative is low-guilt and easy to make.

Ingredients / Serves: 3
450g beef mince
1 teaspoon ground black pepper
425g tomato pasta sauce
1 (400g) tin whole peeled tomatoes
1 tablespoon salt, or more to taste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic granules
1/2 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon red chilli flakes
170g tomato puree
3 courgettes, julienned

Heat a large deep frying pan over medium-high heat.
Cook and stir beef and black pepper in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.  
Mix tomato pasta sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and chilli flakes into beef; cook and stir until sauce is warmed through, about 2 minutes. Stir tomato puree into sauce.  
Mix courgette ‘noodles’ into sauce, pressing down to fully submerge them; simmer over medium-low heat until courgette is tender, about 10 minutes.  

For best results of noodle shapes, run the courgette through a spiralizing tool.