Low Carb Recipes

Hello.

One of my clients lent me "Fabulous Food, Minus the Boombah" by Jane Kennedy. She has some really great low carb recipes which are also low in fat so you could still have your rice, pasta etc with them if that was the route you were taking. She also has a blog which also contains some nice recipes. Check out janekennedyminustheboombah.wordpress.com. Here are a couple of the recipes from the book.

Chilli, Lemon, Lime and Coconut Chicken

2 Small skinless Chicken Breast

2 Small Red Chillies, chopped

2 Cloves Garlic, chopped

3 Kaffir Lime leaves, finely shredded

Juice of 1 lemon

2 tablespoons extra-virgin olive oil

Sea Salt and freshly ground pepper

1/4 cup light coconut milk

Wrap each chicken in clingfilm and use a rolling pin or heavy can to bash it flat. Don't be too vigorous - you don't want them to fall apart. Transfer to a zip-lock bag and add all the remaining ingredients, except for the coconut milk. Leave for 20 minutes for the flavours to infuse - although 10 will do.

Heat a non-stick frying pan over a high heat, then reduce the heat to medium. Use a pair of tongs to take the chicken out of the bag, making sure you leave the rest of the marinade ingredients behind. Fry the chicken breasts on one side until they just start to brown then turn and cook for another few minutes on the other side. Lower the heat and add the rest of the marinade ingredients to the pan with the coconut milk. Simmer for a further minute, then serve with a cos lettuce salad. Serves 2.

Chicken San Choy Bau

1/2 tablespoon sunflower or vegetable oil

1 tablespoon sesame oil

1 clove garlic, finely grated

1 small knob ginger, peeled and finely grated

1/4 small red chilli, finely chopped (omit seeds if cooking for kids)

2 spring onions, finely chopped

220g chicken mince or cooked bbq chicken, shredded

6 canned water chestnuts, chopped

1/2 tablespoon light soy sauce,

4 iceberg lettuce leaves, chilled

Heat both the oils in a frying pan over a medium heat. Add the garlic, ginger, chilli and spring onions and fry for about a minute. Add the chicken mince and cook stirring, until it loses its pink colour. If using cooked chook, simply heat it through. Stir in the water chestnuts and soy sauce, and cook briefly. Spoon into the chilled lettuce cups and serve straight away. Serves 2.

Enjoy!