Alright, my low-carb lovers and lifestylers! Where are you? This round up of recipes is for YOU. Seems to be the “trendy” thing to do these days. But just because it’s trendy, does it mean it’s right for you? That’s a twist on the classic “if all your friends jumped off a bridge, would you do it, too?” A dose of healthy skepticism is needed any time a trendy new eating fad rears its head. Here’s an intriguing read: “Carb Controversy: Why Low-Carb Diets Have Got It All Wrong” from my very own nutrition coaching certifying body, Precision Nutrition.
It’s not as though low-carb diets are actually new. Each macronutrient (carb, protein or fat) has gone in and out of vogue over the decades. Restricting any one or combination of macro-nutrients to take energy intake below energy expenditure is going to create weight loss. Those are the fundamental laws of thermodynamics. But the question is, what approach is going to work the best for YOU and make you feel, look and perform YOUR best?
Now, if you’ve done your homework and perhaps even consulted with a qualified nutrition coach (like me!), and you want to increase your repertoire of low-carb meals and snacks, who am I to deny you? One of the best ways to determine if a particular eating approach is going to work for you is to “play scientist” and try it out. Even if you just want to include these selections from time to time to create a more moderate intake of carbohydrates in your overall eating approach, you’re going to find these useful.
I think it’s safe to say that in my total repertoire of recipes, I have ideas for meals and snacks that suit just about any and every style of eating (except maybe macrobiotic raw veganism). And of course, as a busy professional working mother myself, these recipes are generally all kid- and husband-tested and approved, like my round up of family-friendly healthy recipes from just a few short months ago. I even went the extra step of going live every time I ate over the course of a “low-carb day” – you can check out my Facebook feed for that.
Now, if you want a single place to easily reference ALL of the recipes, be sure to bookmark this page.
h rut, but I think it’s a testament to the simplicity, ease and tastiness of this particular dish (I should mention at this point that I pull longer-than-average office hours in a cubicle and I bring my lunch in a pretty, striped insulated lunch bag every day – a habit going all the way back to the hard-shelled plastic lunch boxes my mother lovingly packed for me and my brother when we were in grade school. Thanks for the napkin notes, Mom!). You might think that after years (literally decades) of bringing my lunch to school or work every day that I would finally want to break out of my comfort zone (or blandness zone, as some people think of brown-bag lunches), or that I might have *finally* saved enough pennies to splurge on a restaurant lunch. But I get excited with all of the POSSIBILITIES when I am preparing my lunch the night before, and I try to make sure that my choices have me excited about what I’m going to be eating that day. I’m often the envy of my co-workers!
The Golden Graham Girl 