Low Carb Sushi Roll Bowl

Written by Emma Tommasini

Low Carb Sushi Roll Bowls, a healthy and keto lunch or dinner to satisfy your sushi craving. So easy and less expensive than ordering take away. Serves 4, total cooking time approx 25 minutes.

INGREDIENTS

Wasabi Cream:

3 tablespoons mayonnaise
1 tablespoon water
2 teaspoons wasabi paste

Sushi Bowls:

500g (about 4 cups) of riced cauliflower fresh or frozen
2 tablespoons water
1 tablespoon coconut oil
1 tablespoon sesame oil
200g crabmeat
2 tablespoons mayonnaise
2 teaspoons Sriracha sauce
1/2 avocado sliced
1 sheet nori seaweed cut into think strips
1/2 medium cucumber cut into matchsticks or rounds
1/3 cup shredded red cabbage
1/2 medium radish sliced into thin rounds
2 teaspoons of sesame seeds

INSTRUCTIONS

Wasabi cream:

Mix the ingredients for the cream in a small bowl until well combined.

Sushi bowls:

In a medium saucepan over medium heat, combine the cauliflower with the water and coconut oil Bring to a simmer, then cover and reduce the heat to low. Cook for 5 to 10 minutes, until tender. Remove from the heat and let cool completely. Stir in the sesame oil.
In a medium bowl, combine the crab meat, mayonnaise and Sriracha. Stir until well mixed.
Divide the cauliflower rice among 4 serving bowls. Top each with one-quarter of the crab mixture, avocado slices, nori strips, cucumber, shredded cabbage and radish slices.Sprinkle with sesame seeds. Serve with the wasabi cream on the the side.

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Best Ever Low Carb Chocolate Cupcakes

Written by Emma Tommasini

Super easy and super moist thanks to the added Zucchini.

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes

Serves: 24 cupcakes

Ingredients

CAKE

1 cup coconut flour
1/2 cup coconut sugar
1 cup sugar free drinking chocolate
1 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup coconut oil melted
8 large eggs beaten
2 teaspoons vanilla extract
4 cups zucchini shredded/grated
3/4 cup sugar free chocolate chips (optional)
24 cupcake wrappers

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Low-Carb Chocolate Mess with Berries & Cream

Written by Emma Tommasini

Mum won't say no to this decadent dessert that won't ruin the waistline. A fancy low-carb chocolate cake, whipped cream, nuts and berries.

8 Servings

15 minutes Preperation, 20 minutes Cooking Time

Ingredients
Dark chocolate cake

125 g dark chocolate with a minimum of 70% cocoa solids
75 g butter
2½ eggs
½ pinch salt
½ tsp vanilla extract

For Serving

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Recipe of The Week: Roasted Leek & Cauliflower Soup

Written by Emma Tommasini

Carbohydrates: 5.25g, Protein: 0

Ingredients:

320g leek, sliced
200g cauliflower broken into small florets
600ml water
1 vegetable stock cube
60g cream
Pinch lite salt and ground black pepper

Vietnamese mint
Optional spice – garam masala, adds smokey flavour

Method

Pre-heat oven 180c
Spray leeks and cauliflower with cooking oil, place in roasting dish in oven for approximately 15 minutes or until slightly brown.
Place in saucepan, cold water, stock cube and vegetables. When soup is boiling turn down and simmer for 10 minutes.
Blend vegetables and remaining liquid until smooth, stir in cream and heat through, do not boil.
Garnish with Vietnamese mint.

Visit www.ultralite.com.au for more low carb recipes

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Low Sugar Frozen Yogurt Popsicles

Written by Emma Tommasini

Joyful. Oh, yes. These low-sugar popsicles will make you and your kid beyond happy! This simple recipe is a fun school holiday cooking activity. Bonus: They’re only 5 grams of carbs per popsicle!

Servings = 6 popsicles

Ingredients

110 g frozen mango, diced
110 g frozen strawberries
125 ml Greek yogurt
60 ml heavy whipping cream
½ tsp vanilla extract

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One-Pan Big Brekky For Dad

Written by Emma Tommasini

Spoil Dad with all his breakfast favourites. This recipe is high in protein to keep him full and low in carbs to beat the belly bulge. Best of all there's only one pan to clean up afterwards.

INGREDIENTS

2 teaspoons of olive iil
4 lean beef chipolata sausages
4 rindless shortcut bacon rashes
150g button mushrooms sliced
1 medium tomato halved
2 eggs

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Recipe of the Week: Prawn Zucchini Noodles

Written by Emma Tommasini

Fresh prawns made into a low-carb dish with zucchini noodles. The texture is amazingly tender with a little bit of bite, and you will love how you can twirl it up like pasta. It goes beautifully in this buttery, garlic sauce with all that vibrant lemon goodness. Best of all, you don’t have to feel guilty about eating this at all!

Serves 4: Carbohydrates (per serve): 7g, Protein: 2 serves

INGREDIENTS:

2 tablespoons unsalted butter
450g medium prawns, peeled
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, or more, to taste
1/4 cup chicken stock
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
680g (4 medium-sized) zucchini
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

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Recipe of the Week: Asparagus Frittata

Written by Emma Tommasini

Carbohydrates: 8g, Protein: 2 serves

Ingredients:

1 tsp olive oil
40g onion diced
60g asparagus chopped
60g grape tomatoes halved
2 eggs
15g cream
30g low fat cheddar cheese grated
60g mixed salad leaves to serve
1 tbsp flaxseed oil
1 tbsp apple cider vinegar

Method

Heat oil in non-stick fry pan, add onion and cook until brown, add asparagus and cook for a few minutes to soften then add grape tomatoes, stir to combine.
In a bowl beat eggs and cream, pour egg mixture over vegetables and cook on medium heat for 5 minutes.
Sprinkle with grated cheese and finish cooking under a preheated grill for 3 minutes or until the frittata is set.
Slide Frittata out of pan onto your serving plate; add mixed salad leaves to serve, pour over flaxseed oil and apple cider vinegar.

More Low Carb Recipes Here

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Low Carb Sushi Roll Bowl

INGREDIENTS

Wasabi Cream:

Sushi Bowls:

INSTRUCTIONS

Wasabi cream:

Sushi bowls:

Best Ever Low Carb Chocolate Cupcakes

Ingredients

Low-Carb Chocolate Mess with Berries & Cream

Recipe of The Week: Roasted Leek & Cauliflower Soup

Ingredients:

Method

Low Sugar Frozen Yogurt Popsicles

Ingredients

One-Pan Big Brekky For Dad

INGREDIENTS

Recipe of the Week: Prawn Zucchini Noodles

Recipe of the Week: Asparagus Frittata

Ingredients:

Method

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