Quick Recipes and Easy

Adapting Recipes for Low Carbohydrate

The key to a successful eating lifestyle is to be able to maintain healthy choices, eat foods you delight in, and not feel deprived. Many fail to adhere to a specific long-term diet plot because of the feeling of ‘missing out’ on something they delight in.

There are many ways to eat enjoyable foods without loading up on carbohydrates or sugars. A satisfying method to take ownership over what you eat is to make or adapt fascinating dishes to fit your low carb eating plot.

With a range of artificial sweeteners and commercially available low carbohydrate products – everything from chocolate to crackers – it is possible to indulge in wonderfully tasty treats, whether your preference is for sweet or savory. A small imagination and a lot of experimenting can lead to a varied and far-from-deprived way of eating.

So how does one go about adapting a recipe to suit a low carbohydrate diet? Most people adapt recipes without thinking about it. They choose to add sage because they’ve no fresh thyme, or substitute peanuts for walnuts because of the walnut tree in the back yard. Naturally we make changes to suit what we have available or to suit our taste preferences. Adapting a recipe to a low carbohydrate version is simply an extension of this process. Here are a few principles to consider for adapting recipes.

Does the recipe have a excellent protein base? A protein-based recipe is a fantastic starting point and adaptation should be quite simple. For example: substitute sugar for artificial sweetened in a satay sauce to make an option with fewer carbohydrates.

Does the recipe have low flour content? Flour-based products, such as cakes and biscuits require a more complex adaptation, but it is certainly possible to delight in such treats within a low carb diet. Recipes with a small quantity of flour content may have the flour substituted with a soy protein powder, almond flour (finely ground almonds), soy flour, or a combination of these substitutes. Each option has a certain flavour of its own so experimentation is necessary to find the combinations which suit an individual or family. The variations still provide carbohydrates, but less than their traditional white flour counterparts. Restraint in the amount one consumes must still be exercised, but one can delight in the treats whilst knowing the choice is the best one for your body and chosen lifestyle.

What is the milk content of the recipe? Milk is higher in carbohydrates than cream and an simple way to reduce a recipe’s carbohydrate content is to replace milk with a combination of cream and water.

These are the just the simplistic basics of recipe conversion; a mere stepping stone to the creative cookery which can result. Always look for substitutions: swap dried fruits for nuts, chocolate chips for chunks of sugar-free chocolate, ground nuts in place of a biscuit base (e.g. a cheesecake base). The options are expansive and the cook’s willingness to experiment provides some pleasurable results.

Belinda Osgood is an author on Writing.Com/ Writing.Com
which is a site for Writing.Com/ Writers. Belinda is currently working on making and adapting recipes for a low carbohydrate recipe book.



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