If you have been keeping up with recent articles, you will know that low-carb diets are the way to go if you are trying to lose weight. If you aren’t quite sure why this is or you missed it. The most common problem I have found is that many people don’t feel satiated after a meal without carbs. They say that they don’t get full and therefore feel hungry more often which can then lead to binge eating or satisfying their cravings with nasty sugary treats. By doing this, they effectively sabotage their weight loss efforts and never get the results they are looking for.


To help those are you out there who are battling with this feeling of discontentment after your low-carb meals, we have compiled a few recipes to help you satisfy your tummy so you can stay consistent in your dieting and drop that fat weight like a bad habit.


1. BAKED SPAGHETTI SQUASH




The thing I love about this recipe is that is has flavours which mimic spaghetti carbonara but with minimal carbs, it has only a fraction of the calories.


SERVES: 4



INGREDIENTS:


  • 2kgs spaghetti squash
  • 1 tsp coconut oil
  • 1 yellow onion – diced
  • 1 cup low-fat cottage cheese
  • 1 tbsp 2% low-fat milk
  • 4 large eggs
  • ¾ cup grated parmesan cheese
  • ¼ cup lean bacon
  • ½ tsp black pepper
  • 1 tomato – sliced

DIRECTIONS:


Split the spaghetti squash lengthways and scoop out the seeds.
Place the squash facedown in a microwavable dish with about half a centimetre of water in the bottom of the dish.
Microwave on high until the squash is fork-tender. This should take roughly 15-20 minutes.
After the squash has cooled slightly, remove it from the dish and shred the inside of the squash with a fork so that it forms strands which resemble spaghetti strings.
Remove the strings from the shell of the squash and allow to drain.
Pre-heat your oven to 180 degrees.
Coat a medium baking dish with non-stick spray.
In a frying pan, heat the coconut oil over a medium heat.
Place the onion and bacon in the frying pan and cook until slightly browned.
In a food processor, blend the cottage cheese until smooth.
In a large mixing bowl, beat the eggs with a whisk.
Now add the cottage cheese and egg together in the bowl and mix to combine.
Add ½ cup of parmesan cheese, onion, bacon and black pepper to the egg / cottage cheese mixture and combine.
Now add the squash to the bowl and toss well.
Pour the mixture into the baking dish.
Add the slices of tomato over the top of the mixture.
Sprinkle the remaining parmesan cheese over the top of the mixture.
Place in the oven and bake until firm. This should take 20-25 minutes.



2. COCONUT CHICKEN TENDERS


Who cares about carbs when you can satisfy your tummy with these coconut chicken tenders. Similar to fried chicken but with a whole lot less fat and only a little bit of carbs, I am sure this will cure any craving.


SERVES: 4



INGREDIENTS:


  • ¼ cup all-purpose flour
  • ½ tsp salt
  • Freshly ground black pepper – to taste
  • 1¼ cup shredded coconut – unsweetened
  • ¼ cup Panko bread crumbs – seasoned
  • 2 large eggs
  • 500g chicken breast – cut into 2cm wide strips
  • 2 tbsp coconut oil

DIRECTIONS:


Combine the flour, black pepper and salt in a shallow dish.
In a second dish, place the eggs and beat with a fork.
In a third dish, combine the coconut and bread crumbs.
Take the chicken strips and dip in the flour mix first, then in the egg and finally in the coconut / bread crumb mixture.
Place a large frying pan over a medium-high heat and add the coconut oil.
Place the chicken in the pan and cook for 3-5 minutes (depending on thickness of chicken breasts) and then turn over and cook for a further 2-3 minutes.



3. BEEF AND MUSHROOM STEW


Before you head off to work, why not get this delicious supper on the go? It takes just a few minutes in the morning but will be well worth it when you come home to the smell of this hearty beef and mushroom stew which will fill your tummy and have you forgetting about carbs. For an extra boost of veg, serve with steamed broccoli.


SERVES: 6



INGREDIENTS:


  • 1 medium onion – chopped
  • 2 cups baby carrots
  • 450g sliced baby mushrooms
  • 400g canned diced tomatoes with juice (low sodium)
  • 1½ cups beef broth (low sodium)
  • ½ cup all-purpose flour
  • 1 tsp salt
  • 1 tsp dried marjoram
  • black pepper – to taste
  • 450g stew meat
  • 1 cup peas

DIRECTIONS:


Mix all of the ingredients except the beef in a slow cooker and combine.
Now add the beef.
Cook on low for roughly 8 hours.
Add the peas 5 minutes before you are going to serve so that they can cook through and soften.
Stir well and serve.





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