Six Low Carb Veg-Swaps For Summer

 

GUEST POST: To avoid heavily processed, nutrient depleted carb over the summer, try getting your carbs and fibre from the abundant veg that summer brings.    Here are a few quick and easy ideas:

 

Cauliflower Rice

A veg packed Thai curry can be light enough for summer but a filling meal too. If a plate of brown rice is too much alongside though, try cauliflower rice. Simply grate fresh cauliflower and steam for a few minutes on the hob or microwave, ready to soak up the sauce of your curry or whatever else you fancy. Keep a bag of grated cauliflower in the freezer, ready to go in minutes. Check out our recipe for Cauli Rice here

 

Courgette/Zucchini Spaghetti 

Spiralised veg is all the rage – but many fads come and go. When the summer courgette glut hits they are a great, light alternative to pasta. If you don’t have a spiralizer to make those appealing twirls you can try a sharp knife or mandolin….but a decent spiralizer makes it temptingly easy. And you can use it to make your salads more special too.

  

Aubergine/Eggplant Lasagne 

 

A great hearty veg, already popular as a stand-in for meat, it also works well as a substitute for pasta sheets in lasagne. Not as quick and easy as other dishes, but makes a good filling meal and comes packed full of a wide range of nutrients and anti-oxidants. Check out our recipe for Pasta-Free Lasagne below here

 

  

Lettuce Wraps 

For a light lunch or quick snack, replace a tortilla wrap with a large lettuce leaf such as Romaine or Cos varieties and pack with whatever filling you fancy. Check out our recipe for Satay Chicken in Lettuce Cups below here

  

 

Kale Crisps

Rip up a few kale leaves, sprinkle with olive oil, salt and pepper or a dusting of paprika and spread on a baking tray. Cook in a hot oven for just a few minutes (watch carefully to avoid burning) and you have a great substitute for potato crisps. Works well with parsnips, carrots and similar starchy veg too – and you can make it less oily and salty than many of the shop-bought versions.

 

Mushroom Burgers 

Like aubergines, mushrooms give great body and flavour to veggie dishes – and mushroom based, meat-free burgers are well known. But what if you love a fresh beef burger but don’t want the stodgy bun? A couple of portobello mushroom caps can serve just as well as bread substitutes. A touch of oil and grill or roast for a few minutes whilst you cook your beef, and you have your quarter pounder with ease. Accompany with parsnip crisps or sweet potato fries plus a crisp side-salad for a veg-tastic meal!

 

Feature courtesy of Dr Sally Norton.   NHS weight loss consultant surgeon.   UK Health expert.  Founder of www.vavistalife.com