Low-carb grilled chicken with vegetables
4 large chicken thighs, 1 eggplant, 1 green pepper, 1 yellow pepper, 1 onion, 4 garlic cloves, 1 tablespoon olive oil, 1 teaspoon paprika, salt and pepper to taste.
Preheat the oven to 200 degrees Celsius. Cut the vegetables into coarse pieces. Stir-fry the vegetables in a pan with the olive oil, paprika, garlic, salt and pepper. Place the vegetables on the bottom of a baking dish and place the chicken thighs on top. Place the dish in the oven and bake for about 25 minutes until the chicken is cooked through and the vegetables are tender.
Low-carb omelette with spinach and tomato
4 eggs, 1 cup spinach, 1 tomato, 1 onion, 2 garlic cloves, salt and pepper to taste, herbs of your choice
Heat a little oil in a frying pan and fry the onion and garlic until soft. Add the spinach and cook until wilted. Beat the eggs and add salt and pepper to taste. Pour the eggs over the spinach and cook until the top is stiff. Cut the tomato into thin slices and place on top of the omelette. Fold the omelette and cook for another 1-2 minutes until the underside is golden brown.
Low-carb eggs with vegetables:
4 eggs, 1 red pepper, 1 green pepper, 1 onion, 2 tbsp oil, salt and pepper to taste
Cut the peppers and onion into pieces. Heat the oil in a pan and fry the vegetables until soft. Beat the eggs in a bowl and pour them into the pan with the vegetables. Stir until the eggs are set and season with salt and pepper. Serve on a plate and enjoy a healthy, low-carb meal!
Low-carb chicken with zucchini and tomato:
4 chicken fillets, 2 zucchini, 4 tomatoes, 2 tbsp olive oil, salt and pepper to taste
Cut the zucchini and tomatoes into slices. Heat the oil in an oven dish and place the chicken breasts in it. Sprinkle with salt and pepper and place the zucchini and tomato on top. Place the dish in an oven at 200 degrees and bake for 25-30 minutes until the chicken is cooked through. Serve on plates and enjoy a healthy and low-carb meal.
Low-Carb Beef with Green Beans and Mushrooms:
500 g beef, 500 g green beans, 250 g mushrooms, 2 tbsp oil, salt and pepper to taste
Cut the beef into cubes and fry in a large pan with oil until cooked through. Add the green beans and mushrooms and cook until softened. Season with salt and pepper and serve on plates.
Low-carb tuna salad:
2 cans of tuna, 1 cucumber, 2 tomatoes, 1 red onion, 1 avocado, 4 tbsp mayonnaise, salt and pepper to taste
Cut the cucumber, tomato, onion and avocado into cubes. In a large bowl, combine the tuna, vegetables, mayonnaise, salt, and pepper. Stir until well mixed and serve on plates.
Low-carb quinoa salad:
200 g quinoa, 1 tin chickpeas, 1 cucumber, 1 tomato, 1 red onion, 4 tbsp olive oil, salt and pepper to taste
Cook the quinoa according to the package. Let cool. Cut the cucumber, tomato and onion into cubes. In a large bowl, combine the quinoa, chickpeas, vegetables, oil, salt, and pepper. Stir until well mixed and serve on plates.
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