Low carb lunch recipes




Try these low carb delights for lunch today

Photo: Shutterstock / Alto Astral

Much sought after by those who want to lose weight or prevent certain diseases, the low carb diet is one in which consumption of carbohydrate-rich foods is reduced, exchanging them for those rich in protein. And, although initially it seems that this diet leaves the person with few options, there are many low carb recipes that are not only healthy but also delicious.

It is worth remembering that, before starting this type of diet, it is important to have a professional follow-up, since it needs to be replaced correctly those foods that will be eaten less in this style of eating, okay?

See the following options for delicious recipes that are part of this type of food:

Low carb cheese souffle



Low carb cheese souffle (Reproduction / Kitchen Guide)

Low carb cheese souffle (Reproduction / Kitchen Guide)

Photo: Alto Astral

Preparation time: 40min

Performance: 3 servings

Difficulty: easy

Ingredients:

  • 150g shredded fresh Minas cheese
  • 100g of mashed ricotta
  • 50g grated parmesan cheese
  • 4 gems
  • Salt, pepper and chopped parsley to taste
  • 4 snow whites
  • 1 pinch of chemical baking powder
  • oil to grease

Preparation mode:

In a bowl, mix the Minas cheese, ricotta and Parmesan cheese. Add the egg yolks, season with salt, pepper and chopped parsley and mix. Add the snow whites and the yeast and mix gently. Transfer to greased forms and take it to the preheated medium oven for 30 minutes or until it rises and is golden. Serve immediately with a green salad.

Baked zucchini and eggplant double roll



Double Roasted Zucchini and Eggplant Roll (Reproduction / Kitchen Guide)

Double Roasted Zucchini and Eggplant Roll (Reproduction / Kitchen Guide)

Photo: Alto Astral

Preparation time: 1h

Performance: 6 servings

Difficulty: easy

Ingredients:

  • 2 thinly sliced ​​eggplants
  • 2 zucchinis, thinly sliced
  • 3 liters of boiling water
  • 1 vegetable bouillon cube
  • 2 cups tomato sauce (tomato sauce)
  • 1 cup(s) grated Parmesan cheese
  • oil to drizzle

Filling:

  • 4 cups of ricotta (mashed)
  • 1 cup of cream cheese
  • 1 cup chopped black olives
  • 1 chopped seedless tomato
  • Salt, pepper and chopped parsley to taste
  • 200g thinly sliced ​​ham

Preparation mode:

Cook the eggplant and zucchini in boiling water with the vegetable stock for 3 minutes. Drain, rinse with cold water and dry with absorbent paper. Sprinkle with salt and set aside.

Then, for the filling, in a bowl, mix the ricotta, cream cheese, olives and tomato. Then season with salt, pepper and green smell. On each slice of eggplant and zucchini place 1/2 slice of ham. Over the ham, distribute the ricotta filling between the slices of roasted eggplant and zucchini.

Roll up into rolls. Then, in a large refractory, spread half the sauce and arrange the rolls, alternating flavors. Cover with the remaining sauce, sprinkle with Parmesan cheese and bake in a medium oven (180º C), preheated, for 15 minutes. Finally, serve and enjoy.

Wholemeal pasta with eggplant



Wholemeal Pasta with Eggplant (Reproduction / Kitchen Guide)

Wholemeal Pasta with Eggplant (Reproduction / Kitchen Guide)

Photo: Alto Astral

Preparation time: 40min

Performance: 5 servings

Difficulty: easy

Ingredients:

  • 1 eggplant in cubes
  • Salt, pepper and chopped basil to taste
  • 2 tablespoons of oil
  • 1 minced garlic clove
  • 1 chopped onion
  • 6 peeled and seeded tomatoes, chopped
  • 1/4 cup chopped green olives
  • 1 package of whole grain spaghetti noodles (500g)
  • 1/2 cup (tea) of standard cheese from Minas (half cured) in cubes

Preparation mode:

Place the eggplant in a colander, sprinkle with salt and let it rest for 30 minutes. Wash in running water and squeeze with your hands to remove excess water. In a pan, over medium heat, heat the oil, fry the garlic and onion until golden.

Add the eggplant and sauté for 5 minutes. Pour in the tomato, olive, salt, pepper and cook for 10 minutes, stirring occasionally. Reserve. In a saucepan over medium heat, cook the pasta in boiling salted water until al dente. Drain, pour into a serving dish, top with the eggplant sauce, sprinkle with the cheese, basil and serve.

Stuffed fish roll



Stuffed fish roll (Reproduction / Kitchen Guide)

Stuffed fish roll (Reproduction / Kitchen Guide)

Photo: Alto Astral

Preparation time: 1:30 am

Performance: 6 servings

Difficulty: easy

Ingredients:

  • 6 hake or tilapia fillets
  • Salt and grated nutmeg to taste
  • Olive oil for greasing and drizzling

Filling:

  • 1 carrot in strips
  • 1/2 yellow pepper in strips
  • 100g of green beans
  • salt to taste

Tomato confit:

  • 500g cherry tomatoes, halved
  • 1/2 cup (tea) of olive oil
  • 1/2 cup fresh herbs (oregano, basil, rosemary)
  • 1 teaspoon of sugar
  • 1 teaspoon of salt

Preparation mode:

For the tomato, put all the ingredients in a large pan and spread out. Bake in a preheated oven (160°C) for 40 minutes. Reserve. Season the fish with salt and nutmeg and divide the stuffing ingredients between them. Roll up like swiss rolls and secure with toothpicks. Place in a greased shape with olive oil, drizzle with more olive oil and take it to the medium oven (180°C), preheated, for 20 minutes. Remove and serve immediately with tomato confit.

Stuffed practical omelet



Practical stuffed omelet (Reproduction / Kitchen Guide)

Practical stuffed omelet (Reproduction / Kitchen Guide)

Photo: Alto Astral

Preparation time: 30min

Performance: 2 units

Difficulty: easy

Ingredients:

  • 4 eggs
  • Salt, pepper and oregano to taste
  • 2 tablespoons of oil
  • 1 cup of ham (chopped)
  • 1 cup shredded mozzarella cheese
  • 1 cup cream cheese (200g)

Filling:

  • 2 tablespoons of oil
  • 2 minced garlic cloves
  • 1/2 bunch of boiled and chopped spinach
  • 1 cup chopped sun-dried tomato
  • salt to taste

Preparation mode:

For the filling, heat a pan with the oil over medium heat and sauté the garlic, spinach and sun-dried tomatoes with salt for 3 minutes. Turn off and book. In another bowl, beat the eggs with a fork, season with salt, pepper, oregano and beat until fluffy.

Add the ham, the mozzarella and mix. Heat a non-stick skillet with half the oil over medium heat and fry half the egg mixture for 2 minutes on one side, turn over, add half the filling, fold the omelet in half and continue frying until golden brown.

Repeat the procedure with the rest of the eggs and filling. In a pan, heat the curd, drizzle the omelet and serve, if desired, with lettuce and tomato salad.

sardine sausage



Sardine Salpicão (Reproduction / Kitchen Guide)

Sardine Salpicão (Reproduction / Kitchen Guide)

Photo: Alto Astral

Preparation time: 20min (+30min in the fridge)

Performance: 5 servings

Difficulty: easy

Ingredients:

  • 1 chopped green apple
  • Juice of 1/2 lemon
  • 2 cubed boiled potatoes
  • 1 grated carrot
  • 1/2 cup seedless black raisins
  • 1/2 glass of heart of palm, drained into slices (150g)
  • 2 cans of sardines, drained into pieces
  • 1/2 can of drained peas
  • 1/2 can of drained corn
  • 1 chopped celery stalk
  • 1/2 grated carrot
  • 1 cup (tea) of mayonnaise
  • 1/2 cup of plain yogurt
  • Salt and chopped parsley to taste
  • Lettuce leaves to decorate

Preparation mode:

In a bowl, mix the apple, juice, 2/3 of the sardines, potato, carrot, raisin, heart of palm, pea, corn, celery, carrot, mayonnaise, yogurt, salt. and green smell. Cover and place in the fridge for 30 minutes. Remove and transfer to a platter lined with lettuce leaves, garnish with the remaining sardines and serve.

Revenues: Kitchen Guide

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