More than 60 Ultimate Low Carb Recipes to help you follow the international number one weight-control program.
Bacon & Onion Omelet

Nutrient Name | Mass |
---|---|
Net Carbs | 1.6g |
Fiber | 0g |
Protein | 17g |
Fat | 34g |
Calories | 400 |
Servings | 4 |
Ingredients
- 9 rashers of streaky bacon
- 40g chopped onion
- 2 x basic omelet recipe
Method Steps
- Cut the bacon into small pieces and fry in a small pan until crisp.
- Add onion and saute until translucent.
- Pour off fat and set aside.
- Follow the instructions for basic omelet with half the mixture at a time.
- When cooked, place half of bacon and onion in the center of the omelet and fold over.
- Cook 1 more minute and slide onto serving dish, cover and keep warm.
- Repeat procedure with other half of omelet mixture.
- Cut omelets in half and serve immediately.
Feta Burger Patties

Nutrient Name | Mass |
---|---|
Net Carbs | 0.6g |
Fiber | 0.4g |
Protein | 27g |
Fat | 30g |
Calories | 383 |
Servings | 2 |
Ingredients
- 560g minced beef
- 30g feta cheese, crumbled
- 4 tablespoons finely chopped black olives
- 4 tablespoons finely chopped mint
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 30g butter
Method Steps
- Mix all the ingredients together except the butter and shape into burger patties.
- Melt the butter in a frying pan and cook the burger patties for 5 minutes on each side.
Stuffed Leg of Lamb

Nutrient Name | Mass |
---|---|
Net Carbs | 2.7g |
Fiber | 0.5g |
Protein | 40g |
Fat | 21g |
Calories | 467 |
Servings | 8 |
Ingredients
- 30g butter
- 450g minced veal or beef
- 30g onion, peeled and chopped
- 1 clove garlic, peeled and finely chopped
- 125ml white wine
- 250ml prepared tomato sauce or passata
- 1 tablespoon chopped dill
- 1 tablespoon chopped parsley
- 50g grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1 leg of lamb, boned and flattened
Method Steps
- Preheat the oven to 150C°/gas 2.
- Melt half the butter in a heavy frying pan.
- Add the minced meat, onion and garlic and brown lightly.
- Pour the wine into the pan slowly and cook for 2 minutes.
- Add the tomato sauce or passata, dill and parsley and cook over a medium heat for 10 minutes, or until the liquid has been absorbed.
- Remove from the heat, then sprinkle with Parmesan cheese, salt and pepper.
- Wipe the lamb with damp kitchen paper and sprinkle with salt and pepper.
- Spread the minced meat mixture on to the lamb and roll up carefully with the minced meat inside.
- Use skewers to fasten the lamb securely or tie with string.
- Melt the remaining butter in a medium-size roasting tin.
- Add the lamb and brown over a medium heat.
Bake for 2 hours or until the meat is tender. (If the tin gets dry, add 2 or 3 tablespoons water)