Low-Carb Recipes

Are you on a low-carb diet? Here are some great low-carb recipes below.

please note* I do not own any of these recipes.. most of these recipes I have gotten from www.taste.com.au

Chargrilled Chilli Beef with Avocado

  • 4 x 150g lean rump steaks
  • 1 garlic clove, crushed
  • 1/3 cup (80ml) red wine
  • 1 tsp dried chilli flakes
  • 2 small avocados (about 200g each), flesh sliced
  • 1/2 cup small basil leaves
  • 1 Lebanese cucumber, chopped
  • 1 small red onion, thinly sliced
  • 1 tsp olive oil
  • 1 1/2 tbs red wine vinegar

Method

  1. Place the steaks in a bowl with the garlic, red wine and chilli flakes. Toss to coat, then cover and refrigerate for 10 minutes to marinate.

  2. Meanwhile, for the avocado salad, combine the avocado, basil, cucumber and red onion in a bowl. Add the olive oil and vinegar, then toss to coat.

  3. Heat a lightly oiled chargrill over medium-high heat. When hot, add the drained steak and cook for 5 minutes on each side for lightly charred on the outside and cooked to medium-rare inside. Divide the avocado salad between 4 plates and top with steak.

Blackened lime snapper with white bean tabbouleh

Ingredients (serves 4)

  • 400g canned cannellini beans, rinsed, drained
  • 1 bunch flat-leaf parsley, leaves roughly chopped
  • 1/2 bunch mint, leaves roughly chopped
  • 3 tomatoes, chopped
  • 1 long red chilli, thinly sliced
  • 2 tbs olive oil
  • 1/2 cup (125ml) lime juice (from 2-3 limes)
  • 2 tsp ground coriander
  • 4 x 180g skinless snapper fillets

Method

  1. To make the white bean tabbouleh, place the beans in a small saucepan over low heat and cook for 5 minutes until heated through. Combine the beans in a bowl with the parsley, mint, tomatoes and chilli. Add half the olive oil and 2 tablespoons of the lime juice. Toss to combine.

  2. Meanwhile, place the remaining lime juice in a bowl with the ground coriander and stir to combine. Add the snapper fillets and turn to coat.

  3. Heat a large frypan over medium-high heat and add the remaining tablespoon of olive oil. When hot, add the snapper and cook for 5 minutes on each side or until blackened and just cooked through.

  4. To serve, divide the white bean tabbouleh among 4 serving plates and place a snapper fillet on each.