So Much Has Been Said About Losing Weight Thru Low-Carb Diets

By: Sarah

 

This is what we hear nowadays: Limit the number of carbohydrates you eat, and instead go for eating proteins, healthful fats and vegetables. People with type 2 diabetes (not on insulin) and heart diseases can’t ignore this. The more focus they are with healthy diets to stay away from meds that have harmful side effects to the body. We laugh seeing TV ads introducing new meds to help cure disease and then also showing risks of other body complications. So low-carb diet is simply restricting the number of carbohydrates you eat per day — how low can you go? a figure I’ve seen in journals is 50 to 100 grams of carbs consuming in a day, but really depending on how much weight you want to lose. And the rest is taking in more proteins such as lean meats, eggs, fish, peanut butter and more greens like lettuce, spinach, broccoli and green beans to compensate. No to processed foods and added sugar.

The key to success to low carb lifestyle in hope of losing weight is counting carbs at all times and not giving up on the journey even if weight plateaus. Exercise and medications also play a significant role in daily weight changes. Yes, a 5 mile walk around the neighborhood or in the treadmill definitely helps. As always, we all know, losing weight is more challenging and a bit slower than gaining weight. And always remember not to let the bathroom weigh scale be the only measure of progress. We get more active and clothing/pants fits better. No doubt, I need to lose weight too after all the holiday indulgences. Don’t we all!

Here are two of my awesome low carb recipes (FRESH, LOW IN SUGAR AND GOOD PROTEIN) for you to try and enjoy.

LOW CARB BIBINGKA

Wet Ingredients:
8 large eggs, room temperature
250 ml whipping or all purpose cream
1 stick or 1/2 cup salted butter, melted
2 teaspoons pure vanilla extract (to remove eggy taste
MIX WELL with a wire whisk in a bowl, then add
Dry Ingredients:
1 cup coconut flour
1 tablespoon baking powder
3 tablespoons erythritol or stevia (sugar substitute)
Sliced Cheddar Cheese and Salted Egg for topping

Preheat oven to 350 F. Divide batter into baking molders lined with banana leaves (cleaned and passed over a flame to become pl iable), about 3/4 full. Top with salted egg and cheese slices. Bake in preheated 350 F oven for 20 to 25 min or until golden brown. Yield: 8 pcs

LOW CARB TUNA PATTIES

These are elevated but simple Tuna Cakes for quick and fast meal — crispy exteriors but moist on the inside. 2 cakes for me is a “happy tummy” meal indeed. I can freeze the remaining patties; when firm, transfer to ziplock and will keep fresh frozen for up to 3 months.

Ingredients:

3 (5-oz) cans tuna, drained well
(Chicken by the sea)
1 small onion, finely diced
1 teaspoon minced garlic
1 teaspoon dried dill
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup grated parmesan cheese
1/4 cup coconut or almond flour
2 tablespoons mayonnaise
2 tablespoons fresh or
bottled lemon juice
2 large eggs
oil, for frying

Add all of the ingredients to a large mixing bowl and mix together, except oil. Mix well using a fork or rubber spatula. Shape 1/4 cup of the mixture into 1 inch thick rounds and flatten slightly. Heat oil in a large frying pan. Very gently transfer the tuna patties to the pan and cook 5 minutes (I like it toasted a bit) on each side until nice and browned. Serve them over rice, salads or my easy baby bokchoy sides (recipe follows).

SAUTEED BABY BOKCHOY

Simple and quick recipe for a crisp, fresh and yummy low in carbs Baby Bokchoy side dish.

Ingredients:

2 lbs baby bokchoy, halved and washed well under cold running water
1 small onion, sliced
1 tablespoon minced garlic
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil

Combine seasonings in a small bowl: soy sauce, oyster sauce and sesame oil; set aside. Heat oil in a large wok over medium high heat. Add the sliced onions and minced garlic, sauteing until onions soften. Add the rest of the ingredients. Toss to coat for 2 minutes. Then cover and cook for 5 minutes. Serve immediately.

Aren’t we ready for Spring…where life is alive in everything. Best of all, April gives us the perfect excuse to indulge in our sweet tooth. Get excited for next month’s yummy dessert recipes. Meantime, just slow down…and ENJOY LIFE!