It may be hard to let go of what you have been eating for dinner most of the days – carbs. Carbs taste so wonderful, but also bad for if you consume too much of it. We love bread, pasta, and desserts, too. We know the feeling that one gets by eating delicious items, but you’re going to have to let it go while on a low carb diet. In some respects, you can replace certain items such as flour with almond flour to make it low carb. One can look online for a list of items that can be good replacements for carb enriched items. In the future, we will come up an article with a complete list of low carb friendly items that are amazing. We are aiming to help you eat delicious healthy meals, but without the carbs.
But consider the way low carb dinner can benefit – they are healthy; they lower blood pressure, blood sugar and risk of heart diseases. Your dinner meals do not have to be tasteless. We hope to change your mindset on cooking and recipes. We have a different style of cooking that will enhance your life by making delicious recipes, but most importantly in healthy meals. Based on a ton of practice and trial and error that we have come up with these recipes. We seek to help you in your low carb journey. After a bunch of research, we decide to give you these healthy recipes for you and your family to enjoy.
1. Raw Kale Salad with Hazelnuts and Blue Cheese
2 tablespoons red wine vinegar
1/4 teaspoon coarse salt
freshly ground black pepper
1/2 shallot minced
5 tablespoons olive oil
1 large handful parsley coarsely chopped
12 large Tuscan Lacinato kale leaves
1/2 cup hazelnuts, toasted and coarsely chopped
1/2 cup blue cheese, crumbled
First, prepare the vinaigrette by mixing vinegar, shallot, salt and a dash of pepper. Pour in the olive oil and whisk continuously till it blends well. Make the salad by trimming any thick bottom of the kale leaves. Slice the leaves. In a large bowl combine the kale, blue cheese, hazelnuts and parsley. Add the vinaigrette to the bowl and mix thoroughly. Season with salt and pepper if needed. Serve immediately.
2. Spinach Frittata
3/4 cup crumbled feta
1 cup of marjoram leaves, finely chopped
Freshly ground black pepper
Coarse pink salt
1 cup chopped spinach
2 teaspoons olive oil
Preheat oven to 425 degree F. To a medium bowl, add eggs, feta, spinach and whisk them well. Season with salt and pepper in the amount mentioned above or according to taste. Warm oil in a skillet over medium heat. Make sure that the skillet is oven-proof. Add the egg mixture and cook until the frittata begins to set. This will take around 3 to 4 minutes. Cover the mix with spinach and continue to cook until the top of the frittata is soft and not flowing. Transfer the skillet into the over and cook until the top is golden brown, remove the frittata from the over and allow it to coll for another 2 to 3 minutes. Serve immediately.
3. Roasted Chicken with Savory
1 chicken whole, washed and patted dry
1 cup of winter savory herb
1 head of garlic, cut and minced
2 tablespoons of olive oil
Coarse sea salt
Freshly ground black pepper
Preheat the oven to 425 degrees F. Stuff the whole chicken with savory and garlic. None of the ingredients stuffed should stick out. Place the chicken on a roasting rack in a baking pan making sure that the chicken breast is side up. Rub the outside of the chicken with olive oil, salt and pepper as per the taste. Roast the chicken for 1.5 hours. The inside of the meat should read a temperature of around 170 degrees F. Remove the chicken from the oven and cover it lightly with a foil. Let is set for another 5 minutes. Transfer it to a cutting board and cut into the required pieces. Serve immediately.
4. Roasted Garlic Cauliflower
2 large heads cauliflower
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Coarse sea salt and black pepper to taste
1 tablespoon chopped parsley
Preheat the oven to 450 degrees F.
Grease a casserole dish. Separate cauliflower into florets. Mix florets, olive oil and garlic in a mixing bowl. Add the ingredients to the dish. Season with salt and pepper according to taste. Bake the dish for about 25 minutes. Make sure to stir halfway through. Top the dish with parsley and Parmesan cheese. Broil for another 4 minutes or until golden brown. Serve immediately. This is a MealFan approved meal. It’s one of the dishes that we cook on a weekly basis.
5. Zucchini Enchilada
4 scallions, sliced
2 tablespoons vegetable oil
1 tablespoon or hot or mild chili powder
2 cloves of garlic, thinly sliced
1 cup of salsa
3 cups shredded rotisserie chicken
2 to 3 medium zucchini
1/2 cup shredded Mexican blend cheese
2 teaspoons of chipotle hot sauce
2 tablespoons sour cream
Preheat the oven to 375 degrees F. Heat oil in a skillet over medium heat. Add garlic, scallion and chili powder and stir until the mix is soft and well-coated. Remove the skillet from the heat and add chicken, salsa, cheese to it. Set aside the mix. Halve the zucchini lengthwise. Using a vegetable peeler cut the zucchini into ribbons. Layout 3 ribbons slightly overlapping one another. Pile about 1/4 cup of the prepared mix on one end of the ribbon and role it. Repeat the procedure for the rest of the zucchini ribbons. Place the rolled-up zucchini in a baking pan. Add a few dashes of hot sauce and the remaining cheese on top. Bake until the cheese melts. Remove the pan and let it cool for a few minutes. Sprinkle scallion and more hot sauce if needed. Serve immediately.