NO one likes losing, but when it comes to losing weight, that’s one battle we’re all willing to lose with great vigor! When you think about weight loss, carbs are one of the tastiest and sugar-loading weights that most of us should not consume. So, how do carbs add to the pounds on the weighing scale?
Carbs are delicious, but they are known to increase our bodies’ blood sugar levels, thus increasing the body’s insulin content, causing weight gain, and yes, you guessed it, dreaded diabetes.
So, that’s where we come in; here are two weight-loss worthy low-carb dinner recipes that you can repeat twice or thrice a week! We have a surprise for you in the end, so stay tuned!
Meet Mrs. Cauliflower Mac ‘N’ Cheese
In just 35 minutes, you can make a healthy and low-fat take on the ever so delicious Mac & Cheese. This Cauliflower Mac & Cheese is a great low-carb alternative that keeps the taste of the original recipe alive and taste-tingling! Your cheese cravings and ooey-gooey needs will still be met! It serves about six people.
What You’ll Need:
- 1 head large (6-7″ diameter) cauliflower
- 1 cup heavy cream
- 2 oz Cream Cheese
- 1 1/2 teaspoons mustard
- 1 1/2 cups shredded cheddar cheese
- 1 clove garlic
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon original pepper sauce
- Preheat your OTG oven to 375°F and prepare a baking dish with a drizzle of olive oil.
- Boil water and add 1/2 tsp salt.
- Remove stem and leaves from cauliflower. Cut the cauliflower into small bite-sized pieces, add in the boiling water, cook for 5 mins until crisp-tender.
- Drain the pieces well, then pat between paper towels to remove all moisture.
- In a medium saucepan, simmer the cream, whisk in the cream cheese, and powdered mustard until smooth.
- Add the shredded Cheddar, minced garlic, 1/2 tsp salt, white pepper, and pepper sauce (Tabasco, to taste)
- Whisk until the cheese melts for 1-2 minutes.
- Remove from the heat and stir in the cauliflower.
- Pour this delicious mixture into the baking dish or a tray and top it with the remaining cheese. Bake the mixture for a good 15 minutes until brown and bubbly.
Pro Tip: For the kids, add in some garlic bread because they deserve some fun!
A Fancy-Shmancy Pan-Roasted Salmon
The benefits of Salmon are overwhelming! Once you get a hold of this recipe, you’ll want to change an iconic saying into, ‘A Salmon Skillet A Day Keeps The Doctor Far, FAAAR Away!’ Salmon is a 0 carb fish. It has healthy amounts of good omega-3 fatty acids that assist in fat-burning. Salmon can leave you feeling delightfully stuffed and full, so you won’t want to eat extra sweet treats.
The ideal cooking time that includes preperation time is 40 minutes to make this delicious recipe.
What You’ll Need: For Salmon
- 4 8oz wild salmon filets skin on
- 4 oz. grapeseed oil
- 1/4 cup good quality tahini
- 1 pound baby spinach, larger stems removed
- 6 cloves garlic sliced thinly
- 4 each large shallots brunoise
- 1 bunch Italian parsley
- 2 teaspoons chopped thyme
- 1.5 pounds assorted wild mushrooms or cultivated mushrooms
- 2 tablespoons butter
- For Ginger Dressing:
- 3/4 cup soy sauce
- 3/4 cup canola oil
- 1oz Sesame oil
- 1/2 cup red wine vinegar
- 1/2 cup rice wine vinegar
- 0.5 oz. finely chopped garlic
- 0.5 oz. finely chopped ginger
- 2 tablespoons honey
- 1/4 oz. cracked black pepper
- Kosher salt and freshly cracked black pepper
- Make the dressing first, add in all the ingredients, and leave it to rest.
- Clean and slice mushrooms into uniform pieces, not leaving them small/ whole.
- Sauté the mushrooms in butter and 2 teaspoons of grapeseed oil until nicely caramelized.
- Add the chopped shallots, garlic, chopped thyme, and parsley half-way through the process.
- Cook until the garlic and shallots are nicely caramelized. Keep this aside.
- Scald the spinach in boiling well-salted water until just bright green stock in ice water and keep aside.
- Season the skillet with salt and pepper on either side—Brown in a non-stick pan with the grapeseed oil. Leave to rest.
- Bring the mushrooms to slow heat.
- Mix the right amount of dressing to slightly thin the tahini.
- Heat the blanched spinach in a pan with grapeseed oil till it’s warm and transfer to a mixing bowl.
- Dress the skillet with the tahini/ginger dressing mixture. Add salt/ pepper as needed.
- Plate the juicy cooked Salmon on top of the spinach and then put the mushrooms over the skillet.
- Dig in!
Source: Men’s Journal
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Here’s that surprise we were harping about!
If you’re under the clock or just pressured with not enough time, we will come back with some super easy low-carb recipes for you to experiment with! We’ll be out with it soon, and bring your DIY dreams to fruition! Stay hungry for more!