A smarter look at carbs

Going low carb can feel daunting but here’s the skinny on how to make your menu just as enticing as your regular carby foods without the carb load.

First up, why all the fuss about low carb? Everyone’s dietary choice is their own and we’re not here to say how you should or shouldn’t eat, but in looking at our consumption as a population, it’s clear to see why a rise in lower carb ways of eating would be on the increase.

According to the latest statistics, the average Australian diet is made up of 45% carbohydrate. What’s more, the same study also states that food is notoriously under-reported, so true levels of carbohydrate intake are likely to be far higher. Let’s guess somewhere between 55-60% carbs to be conservative. Throw into the mix that we know we’re not meeting our fruit and vegie quota as a society and the fact many are relying on convenience foods and refined carbohydrates such as white breads, pastas and rice to fill the gaps, and rising numbers in chronic conditions such as diabetes and obesity starts to add up.

This isn’t to scaremonger at all! Let’s be very clear when we say that carbs are not the devil by any means and it would be impossible to totally eliminate them from your diet, nor would you want to. They’re an essential part of our nutrition and eating low GI carbohydrate is an indispensable part of a balanced diet.

What’s important to understand if you are looking to go low carb, is that these ways of eating are switching the macro balance, so carbs are in the vast minority, with fat and protein taking first and second place on the plate.

It’s a complex subject and it really helps to understand the workings of carbs in our bodies. We go into deep detail in the print version of our new book Low Carb: Made Easy with Thermomix, so be sure to check that out for more info and to also take advantage of our Low Carb Tracker, Menu Planners and more. You can purchase the book via TheMix Shop (AU). Remember to always seek professional medical advice before significantly changing your diet.

In the meantime, let’s look at some of the beautiful recipes in this book and how to easily ingredient swap to help lower your carbs

The power of cauliflower

Cauliflower is taking its carbohydrate-rich victims down one by one. Simply replace pasta, rice and mashed potatoes with this little gem of an ingredient and you can have it all. We love this recipe from the book. You won’t even notice there’s no potato.

For the Cauliflower hash browns with smoked salmon and sour cream recipe featured above, click here.

Sub out pasta

This low carb version of cannelloni uses thin slices of eggplant in place of pasta. The filling is a mixture of vegetables and packed with flavour for a delicious dinner. We’re sure it’ll fast become a family favourite. For the Eggplant cannelloni recipes pictured above, click here.

Choosing the humble high protein egg

Are you ready to give your basic breakfast scrambled eggs a whole new makeover? Then this recipe is the one you need to try! click here.

Eat for health

The most important thing to be mindful of when you’re starting a low carb diet or any diet for that matter is to be sure you are giving your body the nutrients it needs. For example, a steak with some bearnaise may be a low carb meal but many would argue you’re missing out on key nutrients from the plant kingdom on that plate, so maybe consider adding a green salad to the mix. Be sure to balance your plates for health and to always seek professional medical advice before changing your diet.

Ready to cook?

Head to our Low Carb thematic page for some recipe inspo, then save what you love in your own Low Carb collection.

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