Discover Lettuce WrapsBe inspired by the classic Asian dish san choy bao – the tasty mix of mince
and water chestnuts served in a lettuce leaf – and apply the leafy treatment to
other dishes. Use crisp iceberg or cos lettuce leaves instead of tortillas in
fajita or taco recipes or around your favourite sandwich fillings as a green and
carb-free alternative to your usual lunchtime sarnie. Add More MushroomsWith their rich umami flavour, mushrooms are a fantastic
substitute for meat in many dishes. Try trading in the patties for Portobello
mushrooms next time you make burgers – grill the mushrooms, melt over slices of
cheese, then assemble the burger as normal. Alternatively, if you’re more
concerned with cutting carbs than meat, use two grilled mushrooms as a
substitute for the burger bun. DIY Vegie ChipsPotato chip cravings are hard to answer with anything but
the real thing, but homemade vegie chips come pretty darn close. Experiment
with different root vegies, from sweet potato to beetroot, or try this easy
kale chip recipe. Tear washed and thoroughly dried kale leaves into chip-sized pieces.
Massage a mixture of olive oil and a tiny splash of soy sauce into the leaves,
then lay on a baking tray. Bake at 120ºC until crisp. Then try to scoop up your
share before the kids demolish them all.Flip a Flour-Free PancakeSunday morning pancakes might be one of the first things
to go if you’re reducing carbs, but this flour-free alternative will put them
back on the menu. Two-ingredient banana pancakes contain literally just two
eggs and one mashed banana. Too easy! Or, for a grainier alternative with more
of the structure of a traditional pancake, blitz a large handful of rolled oats
to a coarse flour, add cinnamon, two eggs and one mashed banana, then cook in a
pan with butter or coconut oil.
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