Low-Carb Dinners: A Beginner’s Progress

From Healthy World of Food by
March 19, 2013

Since fall, I have been trying to cut down on carbs. Very hard for this over-40 girl who loves her bread, pasta and rice. I’ve always tried to stick to healthy versions of these guys, but there’s no getting around it: just can’t carb-load like I used to and get away with it, no matter how much exercise I do.

A dietician friend gave me a tip: eat a normal amount of carbohydrates during the day, but stop after 5 p.m. Keep suppers as low-carb as possible so as not to elevate your blood sugar before you go to bed.

I thought it would be next to impossible. But actually it hasn’t been. The trick is to keep it efficient, fast, filling and tasty. That way, I don’t stare longingly at the stuff my husband and children are eating at dinner, and I can actually manage to make my own quick meal while preparing theirs.

Here are my favorites so far:

1. Salad, Dolled Up. At least 2 nights a week, I make a tossed green salad to go along with the family dinner. While the rest of the family eats it as-is, I put a large portion in a separate bowl and pimp it out with low-carb proteins, such as cheese; walnuts; slivered almonds; avocados; artichokes; cooked chopped chicken, turkey or steak; canned tuna; or sunflower seeds.
2. Miso Soup with Tofu. So easy a monkey could do it. I squeeze some miso paste into a soup bowl, toss in some cubed tofu, pour boiling water over it and stir. I adjust amount of miso paste to taste and add soy sauce if I want it saltier. Sometimes I jazz it up with some add-ons: shredded carrot, nori or other dried seaweed, chopped green onion, or mushrooms.
3. Omelets. The go-to when you’re really hungry. Before cooking the eggs, I finely chop some low-carb vegetables, such as green, red or yellow bell peppers, raw spinach, parsley, mushrooms or tomatoes and saute them in olive oil before removing from pan and adding eggs. I stuff the omelet with the veggies and a handful of chopped/shredded cheese—feta’s the best, IMHO.
4. Yogurt & Berries. Berries (straw-, blue-, black-, rasp-) are among the lowest-carb members of the fruit family. I buy them frozen and thaw out about a cup at a time. I put a cup of plain full-fat yogurt in a bowl, top with berries and a few tablespoons of ground flax seeds. If the berries aren’t sweet enough to make this edible, I drizzle a teaspoon of honey over it.

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice