Low Carb Express
Cut the carbs with 130 deliciously healthy recipes
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- $2.99
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- $2.99
Publisher Description
Reducing your carbohydrate intake is a proven way of losing and maintaining a desirable weight. Award-winning nutritionist and food writer Annie Bell offers a speedy take on this popular way of eating. With over 130 brilliant new recipes aimed at maximising nutrition with fresh, healthy ingredients, Annie offers the answer to anyone pushed for time looking for simple, nutritious dishes taking 30 minutes or less. Recipes include indulgent savoury options such as Blinis with Smoked Salmon, Spaghetti with Anchovies, Garlic and Parsley, Pizza Omelette with Mozzarella and Chorizo, and Spicy Fried Chicken, as well as sweet low-carb treats - Carrot Cake Muffins, Apple and Blueberry Frittata, and Raspberry Coconut Ice Cream.
Nothing is off limits with chapters on: Breads, Pancakes, Muffi ns and Crackers; Dipping and Dolloping; Pinchos and Nibbles; Soups, Stews and Smoothies; Eggs and Fritters; Noodles, Pasta and Pilafs; Protein Pots and Sweet Satisfaction. You will fi nd a recipe for every occasion - from a light lunch to a quick supper, nibbles with drinks, and lots of ideas for healthy snacks. Nutritional analysis of every recipe ensures it couldn't be easier to pursue a low carb diet and achieve your goal.
PUBLISHERS WEEKLY
In this attractive collection, British nutritionist and food writer Bell (Low Carb Revolution) offers an abundance of appetizing low-carb recipes. Bell kicks things off with recipes for low-carb coconut almond bread, sesame parmesan crackers, and buckwheat blinis. The recipe for smoked ham and Camembert muffins filling and easily prepared is worth the price of the book. She also includes a refreshing melon, lime, and coriander salsa; peppers stuffed with parmesan cheese and cherry tomatoes; and a mango and coconut smoothie made with silken tofu. Spicy fried chicken, lamb steaks with mint sauce and feta, and crispy salmon with green bean mimosa round out an appetizing array of healthy protein options. Bell provides a unique twist on many dishes, including her pizza omelet with mozzarella and chorizo; halved avocados used as a serving dish for shrimp, feta, or pistachios; and aubergine bruschettas that call for sliced eggplant in place of crostini. She concludes with an equally appealing group of desserts that include apple and blueberry frittata and raspberry coconut ice cream. Excellent from the first recipe to the last, Bell's collection is a solid resource for carb-conscious home cooks.
