This is part two of a two-part list because once we got on the trail of seeking out healthier alternatives to the mighty carb we just couldn’t stop.
This list has some options for revamping your lunch time salad, a super indulgent weekend breaskfasts that will also make great desserts.
1. Roll with it
These low carb rolls are so easy to make and are the closest thing to a seedy bagel you’ll find this side of carb-free.
Cauliflower Bagels
Makes 6 mini rolls
Ingredients:
- 1 head cauliflower, riced (about 3 cups)
- 5 tbsp ground almond
- 2 organic eggs
- 1/2 tsp garlic powder
- 1/2 tsp dried mixed herbs
- 1/2 tsp salt
- 1/2 cup mixed seeds
Directions:
1. Preheat oven to 200°C.
2. In a food processor, or using a hand grater, pulse/grate cauliflower until you achieve rice-like consistency.
3. In a bowl combine eggs, cauliflower rice, ground almond, garlic powder, dried herbs and salt.
4. Line a baking sheet with baking paper.
5. Make 6 balls and place onto parchment paper. Sprinkle each with some seeds and gently press into the top.
6. Bake for 15-20 minutes, or until they have a bread-like consistency and are nicely golden. Allow to cool before serving.
2. That’s a wrap
Use cos lettuce leaves as an alternative to bread and wraps. Fill with your favourite sandwich fillings or make a tasty alternative to tacos like these.
Turkey “Tacos”
Serves 4
Ingredients:
- 1 small onion
- 2 cloves garlic, peeled
- 1/3 cup packed fresh coriander
- Juice of two limes
- 1/2 green chilli
- 2 teaspoons olive oil
- 500g ground turkey breast
- 1/2 teaspoon chilli powder
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 cup water
- 2 heads of cos lettuce (depending on size)
- diced avocado and tomatoes for garnish
Directions:
1. In a food processor, add onion, garlic, coriander, lime juice and green chilli. Pulse and set aside.
2. In a medium non-stick sauté pan, heat olive oil over medium heat. Add ground turkey and cook, breaking up any large pieces, for 5 minutes. Add chili powder, cumin, oregano and salt; stir together.
3. Add the blended coriander mix to the turkey and stir to combine. Cook until turkey is cooked through (about 5 minutes more). Add the water and turn the heat up to medium-high and bring to a simmer. Cook for an additional 1-2 minutes.
4. Turn heat off and allow the turkey mixture to stand while you prepare the lettuce wraps.
5. Wash and pat dry the lettuce leaves and top each with the turkey mix, diced tomato, avocado and extra cilantro if desired.
3. Indulgent breakfast pots
This light carrot cake will make a great afternoon treat or an awesome lazy Sunday brunch.
Carrot Cake Parfait
Serves 4
Via OMG Paleo
Ingredients:
- 2 large carrots, finely shredded
- ⅔ cup almond butter
- 2 eggs
- 3 tablespoons raw honey
- 2 tablespoons coconut flour (or ground almond)
- 1 tablespoon cinnamon
- ½ teaspoon baking powder
- pinch of salt
- 400g greek yoghurt
- 1 teaspoon vanilla extract
- 1 teaspoon honey
- 2 cups fresh (or frozen) blueberries
- 1 tablespoon maple syrup
Directions:
1. Preheat oven to 180°C.
2. Grate the carrots into a large bowl and add the almond butter and eggs. Mix well.
3. Next add the honey, the coconut flour (or ground almonds), the cinnamon, the baking powder and salt and mix well.
4. Line a small baking dish with baking paper, pour batter into the dish and place in oven. Bake for 35 minutes or until the top of the cake has a nice crust to it.
5. Allow to cool before cutting into bite-sized cubes.
6. Place the yoghurt in a bowl and add the vanilla extract and honey and mix well to combine.
7. Place the blueberries and maple syrup in a pot and cook over a medium heat to soften the berries.
8. Now layer the carrot cake, vanilla yoghurt and blueberries in jars.
4. Chill out
“I scream, you scream, we all scream for ice cream” (especially when it’s the last thing we should be eating!). This uber-healthy fro-yo alternative is so creamy you’ll forget all about the white chocolate Magnum. Totally.
Frozen yoghurt
Serves 4
Via Just a Taste
Ingredients:
- 4 cups frozen strawberries
- 3 tablespoons agave nectar or honey
- 1/2 cup Greek yogurt
- 1 tablespoon fresh lemon juice
Directions:
1. Place the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
2. Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.
5. Sham-pake (it’s a pancake that’s low carb)
Yummy pancakes
Makes 10 mini pancakes
Ingredients:
- 3 large eggs
- 1/2 cup milk (or preferred milk substitute)
- 1 cup ground almond
- 1/2 cup mashed ripe banana
- 1/4 tsp. baking soda
- 1 tsp. vanilla extract
- pinch of salt
Directions:
1. Place all ingredients in a blender and blend on high for 30 seconds.
2. Let the batter stand for one minute. Meanwhile, heat up a non-stick frying pan on medium heat with a little oil or butter.
3. Pour the batter to make small to medium sized pancakes. Once a few bubbles pop on the pancakes flip to cook on the other side for 1 minute, or until the pancake center springs back when you touch it. Repeat until all the batter is cooked.
4. Serve with yoghurt, berries and honey or maple syrup and bacon.
