With summer nearly in full swing and spring coming to a close it usually becomes a priority to cut carbohydrates when preparing for swimsuit season. Dieting can be frustrating and difficult at times, but with these 7 no carbohydrates healthy recipes no one will be complaining. Try these healthy recipes and impress your family with your culinary skills:
- Roasted Chicken
The first time I looked into roasting a chicken, I was a little intimidated. Cooking a whole chicken with the bones in was scary for me for some reason, but with the right seasonings and herbs it became a habit for me. It is such a simple way to create a meal for the whole family or just for a few people with great leftovers to add to a salad or a wrap. While roasting a chicken it is also fun to throw in some veggies that will absorb and cook in the juices that come off the chicken, my personal favorite is butternut squash, but you can also add veggies like sweet potatoes, russet potatoes, carrots, or green beans. Adding veggies also help to elevate the chicken some during the cooking process.
- Whole chicken
- Unsalted butter
- Three tablespoon minced garlic
- Fresh rosemary
- Salt and Pepper
- Preheat the oven to 175 degrees C or 350 degrees F.
- Rinse the chicken well and pat dry. Next, zest the lemon.
- Combine lemon zest, butter, 1/4 cup rosemary and minced garlic with a hand blender.
- Slide the hand between the skin and meat’s breast to loosen the pockets between the wing joints and the leg.
- Stuff the mixture with your hand in the pockets, wings, legs, etc.
- Season well the cavity of the chicken. Use the culinary twine to bind the legs and tuck the wings to secure.
- Place the chicken on the roasting rack in the over.
- Roast the chicken for around 50 minutes, till the juices run clear.
- Remove the stuffing and carve it nicely
- It is ready to be served.
To amplify it is to season the outside of the chicken with dried rosemary, oregano, basil, paprika, dried onion, crushed garlic, some lemon zest and dried thyme to the outside of the chicken. It makes an herbed crust on the chicken that is out of this world.
Cioppino is a delicious seafood stew that has Italian origins, but is most common along the West Coast of the US, in areas like San Francisco, however it can be done anywhere with outstanding results. There is a way to create this dish that utilizes sustainable seafood by incorporating squid or calamari instead of prawns, but I prefer the flavor the prawns provide. The ingredient list for this recipe may sound a bit long, but it is well worth it. This meal can easily satisfy 4 people with plenty of left overs and zero carbohydrates.
- Three tablespoon olive oil
- 1 chopped onion
- 1 fennel bulb chopped
- 3 chopped shallots
- Finely chopped large garlic cloves
- Dried chilly flakes
- 1/44 cup tomato puree
- 1 can diced tomatoes
- 1 and half cup dried white wine
- 1 bay leaf
- 5 cups fish stock
- 1 pound scrubbed manila clams
- 1 pound debearded and scrubbed mussels
- 1 pond deveined, peeled and uncooked large shrimps
- 1 and half pound assorted fish fillets like salmon or halibut, cut in two inch chunk
- Heat the oil in a pot over a medium flame.
- Add onion, fennel, shallots and salt. Let them saute until the onion become translucent. It might take roughly 10 minutes.
- Add 3/4 teaspoon of red pepper flakes and garlic and saute for two minutes. Add the tomato paste and stir it well.
- Next, add tomatoes with the juice, fish stock, bay leaf and wine. Cover the pot and bring to a simmer for over 30 minutes.
- Add the mussels and clams to the pot. Cover and cook them until the mussels and clams start to open. Generally, it takes 5 minutes. Next, add the fish and shrimps and cook it well. Discard the mussels and clams that fail to open.
- Season the soup as per taste by using salt and red pepper.
- Serve when hot to enjoy the best taste.
- Steak tips with Caramelized Onions
This meal is simple, easy, and quick! My mom used to make this for us every time she started dieting which we looked forward to. I think she got the recipe from a weight-loss program she had signed up for. This recipe does include cornstarch, but I believe it mostly to bind the sauces to make a sort of gravy that the meat marinates in. To complete the meal I normally make the steak tips with mashed cauliflower to act as a substitute for rice or mashed potatoes that absorbs the gravy quite well.
- 2 Tbsp Teriyaki sauce
- 2 Tbsp Sherry wine
- 2 Tbsp cornstarch
- 2 Tbsp olive oil
- 1 pound Sirloin Steak, cut into 1” strips
- 1 yellow onion
- Mashed Cauliflower
- 1 fresh head of cauliflower
- 2-3 Tbsp butter
- ¼ cup chopped green onion
- 1 clove of garlic, minced
- ¼ cup Parmesan cheese
- Salt and pepper to taste
- Whisk the teriyaki, sherry wine, cornstarch and olive oil well, pour it completely over the steak and marinate for at least 20 minutes.
- In a pan sauté the onions until translucent.
- While the steak is marinating, cut the cauliflower into 8 pieces. Steam the cauliflower in 1 inch of water in a large pot for 15 to 20 minutes. Drain off the water.
- Start to mash the cauliflower absorbing any excess water with paper towels, do this until no more water is being released.
- Once all the water is removed, set cauliflower over medium heat and add butter, green onion, garlic, parmesan cheese, and salt and pepper. Cook until all has melted.
- In a separate pan sauté the onions until translucent. Add the marinated steak and cook for approximately 7-8 minutes or until steak is cooked to desired doneness.
- Serve over mashed cauliflower.
- Curried Chicken Salad
Chicken salad that is so refreshing and low-carb. It is the perfect summertime food that also incorporates some fruit. It can be eaten in a salad, whole-grain bread or even hollowed out cucumber pieces for a quick snack. Here is the quick recipe that you can try:
- 1 grilled chicken breast
- 1 stalk celery
- 1/2 red apple diced
- ¼ cup toasted and chopped pecans
- 1/ cup raisins
- ¼ teaspoon curry powder
- ¼ cup mayonnaise
- ¼ teaspoon cayenne pepper
- Add the grilled chicken breast diced to a bowl.
- Add the diced celery and apple.
- Add the toasted pecans and raisins.
- Toast the nuts and chop them in the bowl.
- Add the cayenne, curry and mayonnaise.
- If the mixture seems too dry add mayonnaise to make it creamy.
- Add salt and pepper as per the taste
- Chicken or Pork Lettuce Wraps
I love this recipe! It is incredibly delicious and fresh yet savory. With just a few ingredients you have a surprising very filling meal that doesn’t leave you in a food coma afterwards. Having the leftovers is great too, as it is easy to pack up for lunch the next day. A lot of time you see this on menus as just an appetizer but it is just fine as a main course, as you will soon find out.
- 16 Butter lettuce leaves
- 1 pound chicken breast
- 1 chopped large onion
- 1/2 Cup chopped pine nuts
- 2 tablespoon minced garlic
- 1/4 cup hoisin sauce
- 1 tablespoon reduced sodium soy sauce
- 2 teaspoons fresh ginger (minced)
- 2 teaspoon chilli pepper sauce
- 1 can finely chopped water chestnuts
- 1 bunch thinly sliced green onions
- 2 teaspoon sesame oil
- Rinse the lettuce leaves and keep them whole. Let them dry.
- Cook the chicken in a skillet over the medium flame and stir often to break the meat.
- Add garlic, onion, hoisin sauce, soy sauce, vinegar, chili sauce and ginger. Cook the chicken until brown and crumbled.
- Then add water pine nuts, chestnuts and green onions.
- Cook the onions till they wilt for about two minutes.
- Stir in the sesame oil and arrange the lettuce leaves on the edge of the platter.
- Neatly spoon the meat mixture in the center and let the diners to spoon the mixture on the lettuce leaves and eat it like a taco.
This particular recipe calls for minced chicken, but you can also use minced pork or even minced ostrich, if you happen to have it at the grocery.
- Salad with Goat Cheese and Cherries
Warning! This salad is highly addictive. This recipe calls for rainier cherries, which couldn’t be a more perfect fit for the flavors involved, however, they tend to be in season during the spring or early summer and are not always stocked in the grocery, a good substitute can be peaches. The rainier cherry is not too sweet and a little tangy, which is why it works so well. You can also add any protein to this salad and it will go beautifully, whether it be steak, salmon, chicken, prawns or whatever your heart desires.
- 4 cups arugula (Also known as Rocket)
- 2 cups baby spinach
- 1/2 teaspoon Dijon mustard
- 1/3 cup vertically sliced red onion
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon salt cups
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 small minced garlic clove
- 1/4 cup crumbled goat cheese
- 1 cup halved fresh Rainier cherries
- 1/4 cup salted and dry-roasted pistachios
- Mix arugula, onion and spinach in a large bowl.
- Combine the mustard, juice, black pepper, salt and garlic in another bowl. Stir it with a whisk and gradually drizzle the olive oil.
- Drizzle the salad dressing and toss it gently.
- Top each serving with cherries, cheese and nuts.
If you are starving, had a long day at work and need food NOW! This is so quick and yummy. It takes maybe 10 minutes to make and 10 minutes of prep time, that looks like it came from a 5-star restaurant. It is also very light yet flavorful. I did some modest variations to this, the recipe itself calls for zucchini noodles you slice and then mix with the pesto sauce. I slightly sautéed my zucchini noodles, placed them in the bowl, then added the pesto sauce. I also served this with some sautéed mushrooms and topped it off with fresh Parmesan and roasted pine nuts. If you don’t have a spiralizer, never fear, if you use a potato peeler or even a mandolin, you can still create thin zucchini noodles.
- 1 tablespoon canola oil
- 1 medium zucchini spiralized
- 1 pinch of garlic powder
- 6 large diver scallops
- Pesto sauce ( Do not bother to make the fresh pesto, I think the store bought is just as delicious and creates a way faster meal.
- Place the zucchini noodles in a bowl and mix the pesto sauce. Make sure all the zucchini is well covered.
- Place the skillet over medium heat and add some canola oil.
- Put the dry scallops in the the pan.
- Season the scallops on both the sides with salt and pepper. To enhance the taste, add the pinch of garlic powder to one side.
- Place the scallops in the skillet and sear for 2 minutes.
- Flip over the scallops and sear for 1 more minute.
- Place them on the zucchini noodles.
- Serve hot to enjoy the best taste.