More Than 50 Low Carb Recipes

By arther d rog

This eBook has more than 50 incredible low-carb recipes that will aid in weight loss and diet maintenance.

A low-carb, moderate-protein, high-fat diet that induces the metabolic condition known as ketosis in humans is the simplest definition of a ketogenic diet. Numerous studies and researchers have examined this diet, and they have found that it helps with weight loss and lowers risk factors for diabetes, heart disease, stroke, Alzheimer's, epilepsy, and other conditions. However, one of the most well-known advantages of a low-carb diet is that it facilitates quick and efficient weight loss.

• Language: English
• Publisher: arther d rog
• Release date: Aug 7, 2022
• ISBN: 9798201016487

Book preview

INTRODUCTION

2 cups of Herbed Yogurt Cheese

Ingredients

2 cups of nonfat yogurt-based cheese

2 trimmed and minced scallions

2 tablespoons of freshly cut parsley plus garnishing leaves

1/2 tsp. Basil leaves dried or 1 tablespoon finely minced basil

1 minced garlic clove

12 teaspoon salt

freshly ground black pepper, 1/4 teaspoon

Instructions

With a wooden spoon, combine yogurt cheese, scallions, parsley, basil, garlic, salt, and pepper in a medium bowl. (The cheese can be made ahead of time and kept in the fridge, covered, for up to 2 days.)

Spread the cheese on the crostini and top with parsley leaves to serve.

Nutritional details:

24 calories

0 g of monounsaturated fat and 1 mg of cholesterol

3 g of carbohydrates

Protein 3 g

sodium 66 mg

cheese and yogurt marinated

yields 4 miniature cheeses

Ingredients

32 ounces of low-fat yogurt yielded yogurt cheese.

3 tablespoons of extra-virgin olive oil, ideally

3 Tbsp. freshly minced parsley

1 tablespoon fresh dill, minced

2 garlic cloves, minced finely

0.5 teaspoon dried thyme

Dry rosemary, half a teaspoon

0.5 teaspoon dried basil

Instructions

Making patties with your hands, divide the yogurt cheese into 4 rounds.

Put inside a big, shallow dish. Pour the remaining ingredients into a bowl and add the cheese. After standing at room temperature for 30 minutes, cover and put in the fridge for the night. Before serving, remove from refrigerator for half an hour. Serve with crackers or a crusty loaf of French bread.

Nutritional details:

42 caloric

2 g of monounsaturated fat and 4 mg of cholesterol

3 g of carbohydrates

Protein 3 g

sodium 27 mg

Smoked Tomato Soup

approximately 5 cups, 6 servings

Ingredients

8–10 ripe tomatoes (3 pounds), seeded, quartered, and cored

Olive oil, 1 1/2 teaspoons

Chop 2 red onions

1 minced garlic clove

3 cups of reduced-sodium, defatted chicken stock

3 tablespoons freshly chopped basil, salt, and freshly ground pepper to taste.

Instructions

Heat the broiler. Apply nonstick cooking spray on a baking sheet. Tomatoes should be placed cut-side down on the baking pan. About 10 minutes of broiling should result in blistered skin. Set apart for cooling. Remove peels and chop rough.

Oil should be heated over medium-low heat in a medium saucepan in the meantime. 5 minutes of sautéing after adding onions. For an additional 5 minutes, add the garlic and continue to sauté the onions until very soft. Add the tomatoes and stir while cooking for one minute. Once smooth, return the mixture to the pot after processing it in a food processor or blender. Add chicken stock and stir, then bring to a boil. Low-heat simmering for five minutes. Once the heat is off, whisk in the basil. Add salt and pepper to taste. Refrigerate for at least one hour with a cover on. (The soup can be kept in the fridge for up to two days if it is covered.)

Nutritional details:

90 caloric

Fat mono 2 g

0. mg. of cholesterol

17 g of carbohydrates

Protein in 4 g

sodium in 216 mg

Greek Grilled Vegetable Soup

approximately 5 cups, 6 servings

Ingredients

Cored, seeded, and lengthwise quartered two red bell peppers

1 yellow bell pepper, quartered lengthwise, cored, and seeded 2 small

Half a pound of zucchini, trimmed, and quartered lengthwise

1 red onion, peeled, and cut into slices that are 1/2 inch thick.

Olive oil, 1 teaspoon