Tag Archives: Low Carb

Broad Bean Pate

26 Jul

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I love broad beans and this is a lovely, fresh tasting pate.  Broad beans are also know as fava beans which are often found in Middle Eastern dishes.  I like the green colour of this and food should be pretty to the eye, as well as delicious to the tongue.   There are many versions of broad bean hummus, but I found this one on http://kelliesfoodtoglow.com/ which used Zatar, a spice that is often used in the Middle East.  I moan about not getting a decent Zatar outside of the Middle East and have to settle for supermarket varieties – bah!   I used to have a jar in my kitchen from a Lebanese friend’s mother…best Zatar so far.   The search will always continue though!  Yummy, tell me more Diva…

Picnic Bread with Artichokes, Feta, Lemon and Parsley (Gluten Free)

21 Jul

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Although I have called this a picnic bread, it does not mean it can only be consumed at a picnic!  It would also have a welcome place at a bbq.  Or lunch. It’s a lovely summery bread made with my favourite gluten free bread recipe.  I actually prefer this dish cold as the flavours develop and you are left with a tasty bread.

Yummy, tell me more Diva…

Coconut Milk Ice Cream

16 Jul

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I’ve been playing around with ice cream recipes that do not require an ice cream maker (although I now want one!) and a few no churn ice recipes seem to rely on condensed milk which is out for so many reasons!  This was the most simple recipe and the Chief Taster loved it so much I “had” to make it again the following weekend.   It’s also vegan and also great for anyone who is intolerant to dairy.  I made another ice cream with cream and yoghurt, but in all honesty, I preferred this one.

Yummy, tell me more Diva…

Blackened Salmon Fillets

9 Jul

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The Chief Taster has been on a few business trips and seems to have this every time so thought I would try it.  I finally have got the blend of spices right (according to him) and am now wondering on what vegetable I could try this on so I can taste it myself (as I am a vegetarian).  I tried eggplant but that was not a success.  The search is on.  Or perhaps I could use this spice mix in a soup….now that’s a thought.  I did try the seasoning in a vegetable stir fry and loved it.  This is very easy to make and takes about 15 minutes to prepare and cook.

Yummy, tell me more Diva…

Stuffed Picnic Rolls (Gluten Free)

2 Jul
Delicious and colourful filling

Delicious and colourful filling

I’ve just finished munching one of these and think it’s the fillings that make it so delicious.  The bread is just a carrier of tasty treats and looks pretty when sliced into two too.   I’ve called this a picnic roll as they would be ideal for a summer picnic but they are a great idea for lunch too.   This bread is very filling due to the high fibre content too, so one is plenty.   You could play around with the fillings too and perhaps make a breakfast roll stuffing it with cooked egg, bacon and a tomato?   The rolls are best made a day before you want to eat them as they are wrapped in clingfilm to firm up.

Yummy, tell me more Diva…

Pecan and Coconut Cookies (Flourless)

29 Jun

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I have been having a cookie baking spree with various nut butters much to the delight of the Chief Taster.  These are number 2 on his list (the peanut butter ones win apparently).   I’ve found that you can make a delicious gluten free cookie with nut butters and pecan nuts make a great cookie.  With the addition of dried coconut the cookie is delightfully chewy too.  It must be dried coconut as I tried this again with fresh coconut and it did not yield a decent cookie.   I just love that these are so simple to make and tasty to eat too!  Soft and chewy as a cookie should be!  Feel free to play around with the flavourings too!  Some orange rind would be tasty.

You can leave out the egg to make them vegan and they still yield a nice moist cookie.

Yummy, tell me more Diva…

Pumpkin and Spinach Frittata

19 Jun

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As you may know by now, I love a frittata.  As well as being a great way to use up leftovers it is a great lunch/supper dish that is simple and tasty to make.   This combination has pumpkin and spinach.  A dish with the flavours of autumn, but I munched this happily during spring!  You could add cheese to this, either Parmesan or Feta but I have been eating too much cheese recently so made it without.

The vibrant colours of the orange pumpkin and green spinach make this dish look tempting.  I do love a colourful plate of food next to my wine! ;)

Yummy, tell me more Diva…

Cream Cheese Mousse with Berries

12 Jun
Creamy and delicious!

Creamy and delicious!

The Chief Taster ate this dish with a loud, “mmmm” and cleaned the glass dish it was served in with a loud clatter of his spoon.  It’s an easy dessert to make and I was just using up some cream cheese I had in the fridge.  This would make a great last minute dessert when you have hungry eyes staring at you with a sweet tooth!  You will need a blender of sorts for this though.  I used a hand blender. Yummy! Tell me more Diva…

Flaxseed Bread Loaf

5 Jun

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I adapted this recipe from  http://www.blogilates.com/blog/2011/03/09/no-carb-bread/.   If you want a bread that is very low in carbs and gluten free, then this is the loaf for you since flaxseed is low in carbs and also has a high omega 3 fatty acid content (33 times higher than wheat germ).   The fibre content is high too.  The joy of flax!  It tastes like a wholewheat loaf and I love it toasted, slathered in butter.   I usually toast this under the oven grill rather than in the toaster because it makes a moist loaf and is a challenge to get out of toaster!

This is very low in carbs (about 1 net carb per slice) and is also gluten free.   A great way to enjoy flaxseed in your diet.

Yummy, tell me more Diva…

Spanish Cauliflower Salad

30 May

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A refreshing way to eat cauliflower as a salad or as a tapas dish.  The dish has a tangy sharp taste but is still light.   This is now probably 1001 ways to prepare cauliflower as it’s still my favourite versatile vegetable.  I still shudder at childhood memories of being served cauliflower, boiled to an inch of it’s life and with no flavour.  If I had been served this as a kid I would have embraced vegetables much earlier in life!  It’s best to make this the day before so that the flavours can marinate.   It’s a great salad or pot luck dish too.  I serve mine with the hard boiled eggs, quarted, but it is just as nice with the eggs chopped up.

Yummy, tell me more Diva…

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