4 Quick Low Carb Lunch Ideas
Whenever I need to lose a couple of pounds (or more), I tend to go on a low carb diet. Having quick, go-to lunches makes life so much easier- after all, who has time to faff around making anything complicated in the middle of the day? Not me. Here are 4 of my favourite lunches to make when I'm eating clean.
You can buy spiralized courgettes from the supermarket or you can spiralize them yourself (I use the Veggie Bullet). Fry the courgetti in a teaspoon of olive oil and once cooked, add pesto or a ready made pasta sauce of your choice. Cook until heated through, top with freshly grated parmesan.
Note: If you have fresh or dried basil or oregano, add this to the hot olive oil before you throw in your courgetti, it'll add a great flavour.
Ham and Cheese Lettuce Wraps
I was surprised at how filling this sandwich/wrap substitute is. You can choose any filling you like (smoked salmon with cream cheese, tofu, roasted veggies etc), my favourite happens to be ham and cheese. I use iceberg lettuce as it holds well. Simply lay the iceberg lettuce flat on a cutting board (you can use however many layers you like), add 2 slices of deli meat and sliced cheese, roll up and voila!
Note: fresh, sliced tomatoes and some seasoning make a lovely addition to this "sandwich".
Prawn Cocktail Salad
I came up with this recipe last week as we want to use up our freezer food and I had about 3 bags of prawns that need using up. I cooked the frozen prawns on a high heat in a little bit of butter and a splash of olive oil. The prawns will thaw quickly, wait until all the water in the pan has evaporated. In a bowl, mix together lettuce, 1 tomato, 2 tablespoons of capers, half a teaspoon of olive oil, salt, pepper, 1 teaspoon of white vinegar and the cooked prawns. In a small bowl, mix 2 tablespoons of ketchup with 2 tablespoons of mayonnaise. Add a squeeze of lemon, pour over the salad and enjoy!
I LOVE mushrooms and if I could eat them every day, I would. Portobello pizzas have all the yummy flavours of a normal pizza so you're left feeling full and satisfied after lunch. This recipe requires a little bit more prep than the previous 3, but it is so worth it. Preheat your grill to high. Arrange 6 portobello mushrooms on a lined, greased baking tray. Combine 2 tablespoons of olive oil, 2 teaspoons of minced garlic (I always keep a jar of shop bought minced garlic in the fridge for quick fixes) and 5 teaspoons of Italian seasoning in a small bowl. Brush this mixture over the bottom of the mushrooms, fill each mushroom with flavoured passata (I love the garlic and herb flavoured one), top with shredded mozarella, small pepperoni (I buy large pepperoni and use an apple corer to make small circles) and thinly sliced cherry tomatoes. Grill for about 7-8 minutes until the cheese is golden in colour. Sprinkle with the remaining Italian seasoning, season with salt and pepper to taste and serve!
Note: Make sure your oven is hot when you put the tray in. Try not to overcook them as the mushrooms will release liquid during the cooking process and you don't want to end up with soggy mushrooms.