Everyone nowadays wishes to find easy, low-carb, quality recipes to create a nutritious diet that is healthier. With the recent low-carb trend, dieters get poor information everywhere. Below are a few simple ideas to add to you recipe books under “Simple, Easy Lunches”.
People often wonder where to find the best low carbohydrate recipes. We at Low Carb Losers try to offer various new meals. It can be hard to fight cravings sometimes, but having good healthy food on hand will help you to keep the craving monster at bay. Here is a great story of one woman’s weight loss journey along with 5 of her favorite meals.
If you’re a working male or female on a minimal carb diet, food breaks often create a large problem, especially lunch. On the active workday, how on the planet will you find time to visit a minimal carb restaurant or prepare a special meal? We usually prepare meals in advance for the week and store them in Tupperware bowls that can be washed or thrown out. Quick and easy.
Everyone deserves a treat every once in a while. Knowing that this low carb recipe for cornbread has only 5 grams of carbohydrates makes it easier to feel less guilty. Not only that – there’s 3 recipes to choose from!
This Low Carb Pizza Cone Recipe is a fantastic alternative for those of you who have trouble making low carb pizza crusts that you can’t pick up. Not only can you pick up these low carb cones, but they are super fun and look amazing. Kids love them (and some adults do as well). You can be creative with your pizza cones and top them with all sorts of yummy meats and veggies for your particular taste.
Also, try this great cone holder for easy handling and serving.
- the Cone:
- 1/2 zucchini, shredded (about 8″ long)
- 1 eggs
- 1 cup shredded cheese (makes about 5 cones)
- the Filling:
- shredded mozzarella cheese
- chopped pepperoni, green pepper, onion
- 2 Tbsp pizza sauce
- 1 cup ricotta cheese
- 2 Tbsp Pizza sauce
- 4 black olives
- any miscellaneous pizza toppings you want.
- the Cone:
- Mix all the ingredients together.
- On a greased/sprayed cookie sheet, make four 8" circles.
- Bake the "dough" circles for 10-12 minutes, then let cool for about 20 minutes. The circles will need to be solid enough to lift with a spatula.
- Flip and bake the circles for another 5 minutes or so until they begin to brown.
- Wrap the circles around a cone shape. (You can create a shape by stapling heavy paper into a cone shape and wrapping with parchment paper to keep the circles from sticking)
- Let the circle/cones cool on a rack overnight.
- the Filling:
- Preheat your oven to 350 degrees
- Spray a glass baking dish and use the remaining dough from above to press over and cover the bottom of the dish.
- Cover the dough with veggies, 2 Tbsp pizza sauce, and cheese. Bake for about 20 minutes (until the cheese is bubbling). Cool slightly.
- Mix the Ricotta cheese and remaining 2 Tbsp of sause in a seperate bowl and set to the side.
- Cone Assembly:
- Drop a black olive in the bottom of the cone
- Fill the cone about 1/2 way with your glass baking dish ingredients
- Top off the cone with your side bowl ingredients
- Top off with any extra veggies, pepperonis, or other pizza toppings.
Protein = 18g; Fat=21g
- 4 cups broccoli florets
- 4 whole large eggs
- 1 cup egg whites
- 1/4 cup shredded cheddar
- 1/4 cup grated cheese
- 1 tsp olive oil
- salt and fresh pepper
- cooking spray
- Preheat the oven to 350
- Steam your broccoli (use just a little water for 5-8 minutes)
- Crumble the cooked broccoli and add to salt and pepper and olive oil and mix well.
- Use your cooking spray to coat a standard non-stick cupcake pan and evenly pour the broccoli mix into 10 of the 12 trays.
- Using a medium bowl, beat the eggs, egg whites, salt and pepper, and grated cheese.
- Pour the egg mix over the broccoli until the tins are about 3/4 full. Top with grated cheese.
- Bake for approximately 20 minutes.
- Store all leftovers in air tight baggies and refrigerate.
2.5 net carbs a serving
These Broccoli Cheese Mini Omelet Bites are SO easy to make. We make them on Sunday and eat the hot out of the oven. We store the leftovers in these microwave safe 3-Compartment containers and eat them for breakfast through the rest of the week. Eat them fresh out of the oven, eat them cold or microwave for about 45 seconds. Prepping several meals on Sunday for the week ahead makes life so much easier. These Broccoli omelet bites are high in protein and will make you feel full. I make mine with lots of broccoli and cheese, but you can add any other veggies that you would typically include in an omelet like peppers, onions, spinach, etc).
The ChefLand 3-compartment microwave safe containers we use:
- 1 3lb whole skinless chicken cut into pieces
- 3 chopped onions
- 1 teaspoon ground cinnamon
- 1 bay leaf
- 2 cloves crushed garlic
- 1/4 teaspoon ground ginger
- 1 teaspoon paprika
- 3 tablespoons Leena Spices chicken curry Masala powder (or your favorite)
- 1/2 teaspoon white sugar
- 1/2 lemon (juiced)
- 1/2 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 1 pinch salt
- 1/4 cup olive oil
- water to cover
- 1. Use the olive oil to fry the onions until brown. Mix in the bay leaf and the cinnamon. Stir. Add the paprika, sugar, ginger, curry powder, garlic, and salt. Stir for 2 more minutes. The mixture will thicken into a paste.
- 2. Add the tomato paste and chicken. Let simmer for about 20 minutes, or until chicken is done.
- 3. Add the cayenne pepper and lemon juice. Simmer for 5 more minutes.
- 4. Serve
This Leena Spices Chicken Curry Masala Powder makes the BEST low carb chicken curry I have ever made. Since the carbs count is low, I can eat it and not have to scrimp on carbs for my other daily meals! Fantastic.
It’s important to get a wide variety of foods on a daily basis so you don’t burn yourself out. Try low carb meals from all cultures and walks of life. The spices in this chicken curry recipe have the added benefit of giving your metabolism a small boost as well.
- 1 cup natural peanut butter, smooth
- 3 eggs
- 1 Tablespoon vinegar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 packet sweetener
- Using a blender, mix the peanut butter and eggs
- Add the vinegar, baking soda, salt, and sweetener
- Spray a bread loaf pan and pour the mix in.
- Smooth the top.
- Bake the mix at 350 degrees for 35-45 minutes.
- Let cool before slicing and serving.
Servings = 18; Serving Size = 1 slice; Carbs per serving = 3
This is a WONDERFUL low carb peanut sandwich bread alternative to help with those mid-day snack attacks. This is great for making sandwiches and is perfect with a glass of Almond Milk. Slice and serve on individual plates for the kid’s lunches, or use this Madeira Provo Teak Edge-Grain Bread Board for special occasions.