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3 Great Low Carb Recipes to kickstart your Weightloss

Before the huge Chinese New Year weekend, here are 3 Great Low Carb Recipes to kickstart your Weightloss! 

Hello, hello!

Today I share my 3 favourite recipes, for a low carb meal. You don’t need to be a great cook to rustle these up (Phew!). They are easy work, low in carbs, but taste great..


My 3 low carb recipes to kickstart weight loss are:

1. Low Carb Chicken

For this Smoked chicken with minted peas, beans and Toasted Almond Broccoli, you will need..

4 smoked chicken breasts fillets (about 750g), skin and excess fat removed
175g baby green beans
2 cups frozen peas
1 cup mint leaves
2 tsp olive oil
2 tbs reduced-fat tzatziki

Step 1
Heat a large non-stick frypan over medium-low heat. Thickly slice the smoked chicken. When the pan is hot, add the slices (in batches if necessary) and cook for about 1-2 minutes each side or until the warmed through.
Step 2
Meanwhile, bring a saucepan of water to the boil. Add beans and cook for 1 minute, then add the frozen peas and simmer for a further minute.
Step 3
Drain and refresh under cold water.
Step 4
Toss the baby beans and peas with the mint leaves and olive oil in a bowl.
Step 5
To serve, divide the peas and beans among 4 plates, and place a sliced chicken breast on each. Top with a dollop of reduced-fat tzatziki.

Toasted Almond Broccoli:
4 tablespoons sliced almonds
1/2 pound broccoli florets (4 cups)
2 teaspoons olive oil
Salt and freshly ground black pepper
Heat a nonstick skillet on medium heat and add almonds. (This can be done in the same skillet used for the chicken.) Saute 1 minute or until almonds are golden, not brown. Remove and set aside.

Steam the broccoli in a collapsible steamer, set up in a pot filled with 1 inch of water. Alternatively, place broccoli in a microwave-safe bowl and microwave on high for 4 minutes. Remove and add oil and salt and pepper, to taste. Toss well. Sprinkle almonds on top.

2. Low Carb Frittata

For this Asparagus and goat’s cheese frittata, you will need…

1 tsp extra virgin olive oil
1 leek, pale section only, washed, dried, thinly sliced
1 garlic clove, finely chopped
2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
4 eggs
4 egg whites
50g goat’s cheese (South Cape brand), crumbled
1 1/2 tbs fresh thyme leaves
Salt & freshly ground black pepper
Olive oil, to grease
Step 1
Heat the oil in a medium frying pan over medium heat. Add the leek and cook, stirring, for 4 minutes or until soft. Add the garlic and cook for a further 1 minute. Remove from heat and set aside for 5 minutes to cool.
Step 2
Meanwhile, cook the asparagus in a medium saucepan of boiling water for 3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
Step 3
Use a wire balloon whisk to whisk together the eggs and egg whites in a large bowl until well combined. Stir in the leek mixture, asparagus, goat’s cheese and thyme. Season with salt and pepper.
Step 4
Preheat grill on medium-high. Heat a 23cm (base measurement) non-stick frying pan over medium heat. Brush the frying pan with olive oil to lightly grease. Pour the egg mixture into the prepared pan and use a spoon to smooth the mixture so the asparagus and cheese are submerged. Cook for 7 minutes or until the outer edge sets. Place the frying pan under the preheated grill and cook for a further 3-4 minutes or until golden brown and just set. Remove from grill. Set aside for 10 minutes to set. Cut frittata into wedges to serve.

3. Low Carb Cutlets

For this Balsamic-glazed lamb cutlets with broad beans, you need…

12 (about 780g) lamb cutlets, excess fat trimmed
2 tbs balsamic vinegar
2 tsp olive oil
1 red onion, sliced into rings
300g fresh broad beans, shelled
1/3 cup firmly packed fresh continental parsley leaves
Salt & freshly ground black pepper

Step 1
Preheat grill on high. Brush lamb with vinegar. Place on a baking tray. Set aside for 5 minutes to develop the flavours. Cook under grill for 5 minutes each side for medium or until cooked to your liking.
Step 2
Meanwhile, heat the oil in a non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until brown. Reduce heat to medium.
Step 3
While the onion is cooking, steam the broad beans in a steamer basket over a saucepan of boiling water for 3 minutes or until tender. Add to the pan with the onion and cook, stirring, for 2 minutes. Remove from heat. Add parsley and stir to combine. Season with salt and pepper.
Step 4
Divide the bean mixture among plates. Top with cutlets and serve immediately.


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