As I advise to move away from pasta which sends blood sugar sky high, the alternative has always been to use vegetables as a swap. But this cheat, again adapted from the Diet Doctor website ticks all the taste and texture boxes whilst keeping you low carb. A revelation.
These are ‘happy’ because they keep the body and brain on an even keel without a huge rush of insulin needed to deal with the high starch ingredients of regular pancakes.
Using raw milk and the freshest local eggs, this is a dish made in heaven. It’s fructose free as it only uses glucose based sweeteners so it has a subtle sweetness. Divine.
Apart from the chopping of the spring onions this version uses frozen onion, garlic, chilli and leftovers for speed.
This bread looks, smells and taste’s like the glutinous version. It even has a crisp crust that GF bread often lacks.
This is another star dish with loads and loads of nutrients, but importantly, flavour.
Gluten and fructose free, I defy anyone to be able to tell the difference between this and a pie that has the conventional detrimental to health ingredients.
Easy, vegetarian and dairy free. As low starch snacks go these are great.
These are so quick and make a great snack. Good for picnics or the lunchbox.
These are an alternative to the lemon tart. Leaves out having to make pastry. You could serve with the super almond cookies.
I’ve used quinoa pastry here, which has a savoury taste, but the filling is so sweet it counteracts it.
This is so rich that you will not miss the pastry. Great for a snack it’s best eaten after standing for 10 minutes or so. Gruyere is the traditional cheese for quiche but if it’s too strong, substitute for your favourite cheese, cheddar works well.