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"No-Carb Recipes to Help You Stick to Your Low-Fat Goals"

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Sea Bass with a Carrot Ginger Puree an

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  • 7 oz Carrots (peeled and cut into 1 inch pieces)

  • 1/4 Onion

  • Extra Virgin Olive Oil

  • Salt

  • 3/4 Teaspoon Ginger Powder

  • 1/2 Cup Heavy Cream

  • 1/2 Teaspoon Tahini Paste

  • 1/4 Teaspoon Cumin Powder

  • Pinch Cayenne

  • 1 Pound Chilean Sea Bass (cut into 2 equal fillets)

  • 1 1/2 T Sesame Oil

  • 1 Teaspoon Butter

  • 1 Teaspoon Lemon Juice (fresh)

  • 1/2 Cups Edamame

  • Pea Shoots and Nori (for garnish)

Directions

  • First make your puree. Preheat your oven to 400 degrees. Peel your carrots and cut into 1 inch pieces. Use about 1/4 of an onion, leave it whole, don't chop it. Toss the carrots and the onion in Olive Oil and Salt. Place on a silpat lined baking sheet and cook for 35 minutes - shaking the pan halfway through. Once they're tender enough to be poked with a paring knife easily, they're done. Place the carrots and onion in a blender/Vitamix.

  • Add to the blender your ginger powder, heavy cream, tahini, cumin powder, and a pinch of cayenne. Process until it's completely smooth - about 1 minute. Taste and season with salt - process again for 10 more seconds. Pass the contents of the blender through a fine mesh strainer to remove any grittiness. When ready to serve the puree, place in a small pot and heat up over a medium flame on the stove.

  • For the fish: Heat up a medium sized saute pan - add your Sesame Oil. Once hot, season your fish on both sides with salt. Add the fish, skin side down to the pan and cook about 2-3 minutes until your fish is halfway cooked. Flip the fish over and cook til it's cooked through.

  • Plate the Carrot Puree, place the fish on top. In the same pan you were sautéing your fish, dump out any excess oil. Place your butter in the pan and cook until it starts to brown slightly. Add in your lemon juice, swirl around the pan for 5 seconds, then ladle over the fish. Finish the plate with some de-shelled edamame and top the fish with a mix of thin sliced nori and pea shoots.

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  • THE INGREDIENTS

  •  1½ cup self raising flour (sifted)

  •  1 cup milk

  •  2 eggs (lightly beaten)

  •  2 corn cobs fresh (kernels removed)

  •  1 large zucchini (grated)

  •  1 cup grated cheddar cheese

  •  Salt

  •  Freshly ground black pepper

  •  Olive oil

  •  Smoked salmon

  •  Poached eggs

  •  Sour cream

  •  Rocket

  •  Red onion

  • Method:

  • Remove the right-hand cooking grill and replace with a cast-iron half hotplate. Preheat the barbecue with burners on high for

  • 10 min.

  • Place the flour, milk, and eggs in a large bowl and whisk until combined. Stir in the corn, zucchini, and cheese. Season with salt and pepper and mix well.

  • Once the barbecue is preheated, turn the burners to medium.

  • Oil the hotplate, and then spoon on heaped tablespoons of the mixture. Make sure a gap is left between each fritter so they do not touch. Half the mixture will make 12 fritters that fit on the hotplate all at once.

  • Cook the fritters for 2 minutes on each side or until they have puffed up and are golden. Remove from the hotplate when they are done and cook the next batch. Serve the fritters with smoked salmon and poached eggs, topped with sour cream, rocket, and red onion.

 Zucchini and Corn Fritters Breakfast
Roast Chicken Thighs with Celeriac Mash

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  • bone-in, skinless chicken thighs

  • 1 medium celeriac (peeled and cut into cubes)

  • 2 cloves garlic (minced)

  • 1 tbsp olive oil (optional for roasting)

  • Salt and pepper to taste

  • Fresh rosemary or thyme (optional)

  • A squeeze of lemon juice (optional)

  • 1/4 cup low-fat chicken broth or water (for mash)

  • Fresh parsley (optional for garnish)

  • Instructions:

  • For the Roast Chicken Thighs:

  • Preheat your oven to 375°F (190°C).

  • Season the chicken thighs with salt, pepper, minced garlic, and fresh herbs like rosemary or thyme. Optionally, rub with a small amount of olive oil for extra flavor.

  • Place the chicken thighs on a baking sheet or roasting pan, skin-side down, and roast for 30-35 minutes, or until the internal temperature reaches 165°F (75°C).

  • Once cooked, remove from the oven and let the chicken rest for a few minutes before serving.

  • For the Celeriac Mash:

  • Bring a pot of salted water to a boil and add the celeriac cubes. Cook for about 15-20 minutes or until tender when pierced with a fork.

  • Drain the celeriac and return it to the pot. Add the chicken broth (or water) and mash until smooth using a potato masher or hand blender. You can add salt, pepper, and a squeeze of lemon juice for extra flavor.

  • For added creaminess, you can stir in a splash of unsweetened almond milk or a touch of olive oil (optional).

  • To Serve: Plate the celeriac mash alongside the roasted chicken thighs. Garnish with fresh parsley and a squeeze of lemon juice if desired.

"New No-Carb booklet Coming Soon!"

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