Low-Carb Week Conclusion

I was very close to preparing low-carb sushi tonight, but wasn't feeling adventurous or energetic enough to try and turn cauliflower and bok choy into "rice". I've been keeping a list of induction vegetables and as it decreases, I've been left with a large selection of Asian vegetables and lettuces. So, I opted for another Asian-inspired meal to round off low-carb week.

Tamari is true soy sauce (wheat-free) and perfect for a low-carb lifestyle. I tend to prefer the flavor to soy sauce as well, which is always a bonus. Vinegar and Splenda, combined with flavors of ginger and garlic also work quite well for a sweet and sour type sauce. That and a bit of spices is basically all that flavored this meal.

Ginger Beef is texturally difficult to recreate (pork rinds and parmesan cheese, common staples for low-carb breading, just don't really have the desired effect) but the sauce and flavor is simple enough. Cooking the sauce until the water evaporates is a longer process than just adding corn starch, but it's more intensely flavorful. You could also make a lower-carb teriyaki the same way. I really liked this version and ginger beef is one of Shannon's favorites. She loved this whole meal and its sweet and tangy flavors and hint of heat.

On the side was a Szechuan Cucumber Radish Salad. Typically I don't like radishes, but the spicy tang of the dressing took away from what I remember them tasting like and actually made this fairly pleasant. I tend to like cucumbers and their cool flesh in contrast to a spicy dressing, so this was quite enjoyable.

Snow peas are an often overlooked vegetable for low-carbers, probably because sweet peas aren't allowed. They're only 4 net carbs a cup with 3 grams fiber and add a lot to a simple stir fry, so I think they're great to have. I prepared a simple dish of 5 Spice Snow Peas. The hint of sweetness from the peas combined with the aromatic star anise and fennel makes this a nice side dish.

When I first heard of Atkins, there were 2 things that introduced me to it: bacon and cheesecake. Low-Carb Cheesecake is, as far as I can tell, the most requested low-carb recipe in existence. In effect, it's the perfect low-carb dessert because the majority of the flavor comes from fat and not from sugar. This recipe isn't induction friendly, but it is quite low-carb and suitable for later phases (as an indulgence, of course, not as a meal!) This is a tried and true recipe for low-carbers or not with a nice nut crust and a filling that is virtually indistinguishable from "the real deal". I used to sell these for a piece to Shannon's co-workers and their husbands would have eaten it by the next morning. When you're looking for a sinful low-carb indulgence, look no further!