Healthy and Delicious Low Carb Cooking
Format: PDF / Kindle (mobi) / ePub
Take a look in the mirror. Are you happy with what you see? Or are you a part of the nutritional statistic that estimates that 68.8 percent of American adults are overweight or obese.
Sadly, 16 percent of our children under age 19 are considered overweight. Many kids today are destined for a lifetime of struggling with their weight and serious health problems, including diabetes and heart disease.
There's a lot of national debate about how so many of us got this way, but most experts agree we're sitting at our desks or on the couch too much and not moving our bodies enough. And yes, there is just too much good food (and bad food) everywhere, including on our dinner plates.
This serious public health issue continues to build, and it is estimated that 73 percent of American adults will be overweight or obese. We are long overdue in reversing this trend!
So let me congratulate you on taking the first step in managing your weight with the purchase of this cookbook. I hope that this collection of recipes will help you make smart food choices every day. These low-carb recipes - from the Mediterranean Beef Kabobs to the Crab Chowder - taste really good, and I have trimmed fat and calories to make each recipe better for you and your family.
The benefits of smart eating and maintaining a healthy weight are tremendous - including that feel-good feeling every time you look in the mirror.
then gradually pour the cheese sauce over the remaining beaten egg whites, folding to combine. Pour into the prepared soufflé dish then bake for 40 to 45 minutes or until puffed and a knife inserted near the center comes out clean. Serve immediately. * Note: To cook fresh spinach, place a steamer basket in a skillet then add water to just below the bottom of the steamer basket. Bring to a boil then add the spinach to the steamer basket. Cover and steam for about 2 minutes or until
pounds boneless beef top sirloin steak 3 green onions, sliced 1/4 cup olive oil 3 tablespoons lemon juice 2 tablespoons snipped fresh tarragon or 2 teaspoons dried tarragon, crushed 2 teaspoons bottled minced garlic (4 cloves) 2 teaspoons snipped fresh oregano or 3/4 teaspoon dried oregano, crushed 1/4 teaspoon freshly ground black pepper 2 Meyer lemons, halved 8 baby zucchini 8 miniature yellow sweet peppers Directions Trim the fat from the meat then cut into 1-1/2-inch pieces.
steaks, cut 3/4inch thick 2 teaspoons sherry vinegar or white wine vinegar 2 teaspoons soy sauce 1/2 teaspoon grated fresh ginger 1 tablespoon olive oil 1 medium grapefruit, peeled and sectioned 1 medium orange, peeled and sliced 2 tablespoons finely chopped red onion 2 tablespoons snipped fresh cilantro 2 teaspoons olive oil Directions Thaw the fish, if frozen, then rinse and pat dry with paper towels and set aside. For the citrus relish, in a small bowl, combine the vinegar,
half then serve with the tomato chutney. Nutrition facts per serving Calories 155 Total fat 8g Saturated fat 2g Cholesterol 32mg Sodium 218mg Carbohydrate 3g Fiber 1g Protein 17g Soy-Lime Scallops with Leeks Grilling lime halves caramelizes the sugar in the fruit for a sharp-sweet finishing touch to this dish. Preparation time: 15 minutes Marinate time: 30 minutes Grill time: 8 minutes Makes 4 servings Ingredients 1 pound fresh or frozen sea scallops 1 small leek
pinwheels. Fresh Orange Dressing: In a small bowl, stir together 1/2 cup light dairy sour cream, 1/2 teaspoon finely shredded orange peel, 2 tablespoons orange juice, 2 teaspoons sugar, and 1/2 teaspoon poppy seeds. Stir in enough additional orange juice, 1 teaspoon at a time, to make a dressing of the desired consistency. Nutrition facts per serving Calories 227 Total fat 9g Saturated fat 2g Cholesterol 67mg Sodium 193mg Carbohydrate 9g Fiber 3g Protein 26g Stacked Tomato