When it comes to nutrition advice and living a low-carb lifestyle, the“Atkins: Eat Right, Not Less” lifestyle book is one of my top go-to sources. The book provides solutions for eating the foods we love in a healthier way and contains 100 delicious whole food recipes that are low in carbs and sugar. www.atkinseatrightnotless.com
As flexible as it is inspiring, “Atkins: Eat Right, Not Less” will show me how to enjoy the benefits of a lower carb lifestyle on my own terms.
“Atkins: Eat Right, Not Less” also acts as a guide book that shows me how to eat the right balance of moderate protein, healthy fats and nutrient dense, high-fiber carbohydrates. It features a guide to help avoid the “Hidden Sugar Effect” – foods that you think are healthy that actually turn into sugar when digested. You don’t see the sugars, but your body does – which helps you to experience overall optimal health and effortless weight loss. It provides helpful information on how to read a food label, smart shopping strategies and meal plans for any stage of the game.
The book offers a variety of recipes from breakfast to dinner, including savory side dishes or sweet decadent desserts to suit any time of the day. Some of my favorites include the Wilted Brussels Sprout Salad with Warm Pancetta Dressing and Parmesan Scallops so I had to share.
Wilted Brussels Sprout Salad with Warm Pancetta Dressing
Wilted Brussels Sprout Salad
4g net carbs
½ pound brussels sprouts
5 ounces baby spinach or kale
4 hard-cooked eggs, quartered
4 ounces pancetta, diced
Shred the brussels sprouts in a food processor with the shredder attachment. Divide the spinach and brussels sprouts among four plates. Divide the eggs among the plates.
Place the pancetta in a small skillet over medium heat. Cook 4 to 5 minutes, stirring occasionally, until well browned, reserving the fat in the skillet. Make the dressing as directed. Divide the pancetta among the salad plates. Drizzle the dressing over the salad and serve immediately.
Warm Pancetta Dressing
4 garlic cloves, minced
¼ cup apple cider vinegar
2 teaspoons Dijon mustard
Place the skillet with the fat from the pancetta that you cooked over low heat and add the garlic; cook 1 to 2 minutes, until fragrant. Turn the heat off, carefully add the vinegar and the mustard to the skillet, and stir well, scraping up any brown bits sticking inside the pan.
14.3g net carbs
2 tablespoons olive oil
1 head broccoli, cut into small florets (about 4 cups)
¼ teaspoon garlic salt
¼ teaspoon freshly ground black pepper
2 cups low-sugar marinara sauce from a jar
½ cup water
1 pound fresh sea scallops
¼ cup chopped fresh flat-leaf parsley
½ cup grated Parmesan cheese
Warm the olive oil in a large skillet over medium heat. Add the broccoli, garlic salt and black pepper; cook 7 to 8 minutes, until the broccoli starts to brown and soften. Set the oven to broil. Decrease the heat to low under the skillet, carefully add the marinara sauce and water; and stir well. Smooth the top of the broccoli sauce mixture and place the scallops on top.
Sprinkle with the parsley and Parmesan, and place under the broiler. Broil 4 to 5 minutes, until the tops become golden and the scallops are cooked through and no longer translucent when sliced with paring knife. Serve immediately.