Living Low Carb – Consider These Top Ten Tips

By | May 24, 2017

Top 10 Tips – Living Low Carb

living low carbLiving Low carb has been a fixture now for a number of years and, for many people, it creates a vision of deprivation and possible ill health. After all, some seemingly essential foods are ‘cut out’ for anyone who follows this diet and this, in itself, seems less than healthy.

Actually, this is very far from the truth. Living low carb,  personified by the Atkins Diet, the South Beach diet, the Protein Power diet and the Sugar Busters diet, do actually contain some carbohydrate…or carbs for short.

Here Are 10 Tips To Living Low Carb

1. Citrus zest is a great way to add bright bursts of flavor to your recipes. Use a microplane or zester to collect as much of the brightly colored outer layer as possible without harvesting the bitter white layer beneath. If you collect more than you can immediately use, freeze or oven dry the zest to add to soups and stews or to make seasoned salts, marinades, and salad dressings later.

2. It is much easier to collect the zest from the whole fruit, so always zest lemons, limes, oranges, and grapefruit before you peel, juice, or slice them.

3. If possible, buy organic citrus for zesting because the outer layer of the fruit is most exposed to the harsh chemicals and pesticides used on non-organic crops.

4. As you cook, store leftover edible vegetable scraps in a freezer-safe bag. Use frozen vegetable scraps whenever you make a new batch of vegetable, chicken, or beef stock.

5. When making a frittata, add salt and pepper to the egg as you whisk it. This will ensure the seasoning is evening distributed throughout the recipe vs. just sprinkling it on top at the end.

6. To remove the harsh bite from the organic red onion, add slices to a bowl of water or white vinegar for approximately 15 minutes. Remove from liquid and pat dry before using.

7. When working with whole black peppercorns, it’s best to start with very small amounts and adjust upwards. The heat from freshly ground whole peppercorns is more intense than store-bought ground pepper.

8. When braising or brining with pickle juice, resist the temptation to add additional salt to your main dish or other side dishes you plan to serve. The juice has a naturally tangy, salty flavor that doesn’t need a lot of enhancement.

9. When blending hot ingredients in a blender, make sure the lid is adequately ventilated to prevent an “explosion” of hot ingredients when you turn it on.

10. Low heat is key to making stovetop frittatas. Flipping a whole frittata is cumbersome, but if you keep the heat low, it will have time to cook through without overcooking the bottom.

Bonus Tip Living Low Carb:

11. When making frittatas in a cast iron skillet, make sure it is well-seasoned. Otherwise, the egg will stick to the botliving low carbtom and be difficult to get out of the pan.

Homemade Living Low Carb Vegetable Stock

Once you make your own vegetable stock, you won’t want to ever buy it again. It’s so quick and easy to make, and it is a great way to use up all those fresh herbs and vegetables you didn’t get around to using. Simply freeze whatever portion you don’t use right away, and then pull it out whenever you want to make a quick soup, stew or slow cooker meal.

Yield: 4 cups
Total Prep time: 25 minutes

Ingredients:

  • ¼ c. extra virgin olive oil
  • 2 large organic onions, peeled and cut into chunks
  • 4 cloves organic garlic, peeled and smashed
  • 3 large organic carrots, cut into chunks
  • 3 stalks organic celery, cut into chunks
  • Filter water to cover
  • 8 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 1 bay leaf
  • 1 handful whole fresh parsley
  • small handful whole peppercorns

Directions:

Add olive oil to a large stockpot and heat over medium-high heat. Then add onions, garlic, carrots, and celery to heated olive oil and sauté for 5 or 6 minutes, or until the flavor is released.

Add enough water to cover the vegetables, followed by thyme, rosemary, bay leaf, parsley, and peppercorns. Heat mixture over medium-high heat until it just about boils, and then reduce heat to medium-low. Give it a quick stir and simmer, uncovered, for about an hour. (The exact amount of time doesn’t matter – the longer it simmers, the better the flavor will be).

Place a stainless steel colander over a large pot in the sink. Carefully pour contents of stockpot into the colander to separate out the solids from the liquid. Discard solids and allow liquid to cool completely before transferring to freezer-safe storage containers. Freeze until ready to use.

Are you living low carb?

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