Low Carb Side Dishes

No matter what you believe about low carb diets, they work for a lot of populace. As long as they are done in a healthyu way they are very effective weight losing mwthods. One of the prime reasons why low carb diets function is due to the fact that they allow more protein intake therefore keeping you feeling fuller for longer. This means that you eat less.

It is understandable how difficult it can be to shift from the sweet starchy foods like potatoes at main meals. It is often a challenge to know what will substitute them.

Here are some side dishes that can be acceptable in the dining room. These dishes work better than the high carb regulars.

Cauliflower rice 

This is a fantastic idea especially if you love chili or curry foods and you can not eat them without rice.

Ingredients (serves 4)
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 medium sized cauliflower, shredded
2 handfuls of bean shoots, sliced delicately
2 cloves garlic, milled
2 tablespoons soy sauce
Salt and pepper
1 bunch green onions, thinly chopped

Method:

1. Heat up the oil in a large pot over medium-high heat. Add everything except the green onions. Whisk fry until the cauliflower and bean sprouts are soft for about 5 minutes.
2. Lastly, add the green onions and stir fry for some more seconds. Regulate the seasoning to taste.

2. Sauteed Spinach and Mushrooms 

Mushrooms are very satisfying alternative.  Furthermore they are filling and are very good low carb foods..

Ingredients (serves 3-4)
1 tablespoon vegetable oil
1 clove garlic, crushed
1/2 onion, thinly chopped
6 mushrooms, sliced
200g green spinach leaves
Salt and pepper

Method:

1. Heat up the oil in a large pot using medium heat. Cook the onion until golden, then add the mushrooms and garlic
2. Carry on cooking till the mushrooms are soft.
3. Lastly, add the spinach, and keep mixing around until just wilted. Spice with salt and pepper.

3. Mashed Root Veg 

Smahed  root vegetables are an excellent substitute for potatoes. This smash may also be used as a topping for dishes like cottage pie.

Ingredients (serves 4)
1 cup vegetable supply
1  turnip (rutabaga, swede)  peeled and diced
2  carrots, peeled and diced
1 petite parsnip, peeled and diced
1 cup finely sliced cabbage
2 teaspoons butter
Salt and pepper

Method:

1. Empty the stock into a large pot over medium heat. Add carrots,  turnip, parsnip and cabbage. While covered with a lid and simmer for twenty minutes  until tender. Add more water if need be.
2. When done cooking, set aside a 1/4 cup of the cooking liquid, then deplete the vegetables in a strainer and relocate back into the pot.
3. With an electric hand blender, smash the vegetables with the set aside liquid and butter, until the desired uniformity is reached. Spice with salt and pepper and serve.

Other side dishes include skillet seared tomatoes with melted cheese, whiped cauliflower and peas and spaghetti spruce.