If you are looking for an option of lunch low carb and that helps you lose weight without affecting your blood sugar, you've found the perfect recipe! This delicious treat is not only easy to make, but it's also nutritious and versatile, and can be adapted with your favorite vegetables whichever you prefer.
This recipe is so light and delicious that it can be served for both lunch and dinner. Preparing it will guarantee you a tasty meal, full of nutrients and perfect for keeping your health in check.
How to Make a Low Carb Lunch
Ingredients
- 1 chopped onion
- 1 teaspoon coconut oil (or olive oil)
- 1 clove of grated garlic
- 1/4 of a medium broccoli, finely chopped
- 1 small grated chayote
- 1 medium grated carrot
- 1/4 of a large cabbage, chopped
- Seasonings to taste (black pepper, hot paprika, turmeric, oregano, salt)
- Green smell to taste
- 5 eggs
- 1/2 box of cream
- 1 tablespoon melted butter (or coconut oil/olive oil)
- 2 tablespoons oat bran
- 1 tablespoon of baking powder
- Mozzarella and oregano to taste (optional)
Preparation Method
- Sauté the chopped onion with coconut oil until golden.
- Add the grated garlic and sauté until golden.
- Add the chopped broccoli, chayote, carrot and cabbage. Mix well.
- Season to taste with black pepper, paprika, turmeric, oregano and salt. Cover and cook for 2 minutes.
- Add chives, mix and set aside.
- In a bowl, beat the eggs and add the cream, melted butter, oat bran, salt and baking powder. Mix well.
- Add the sautéed vegetables to the egg mixture.
- Grease a baking dish with coconut oil and pour in the mixture.
- If desired, top with mozzarella and oregano.
- Bake in a preheated oven at 200°C for 25 minutes.
Preparation Time
- 40 minutes
Portions
- Makes 4 servings
Additional Suggestions
- Try replacing the vegetables with zucchini, green beans or cauliflower.
- Add other seasonings of your choice to vary the flavor.
Tips
- Do not overcook the vegetables so that they remain al dente.
- You can freeze the recipe in individual portions to make your day-to-day easier.
Main Questions About the Recipe
How can I adapt this recipe to other vegetables?
Use vegetables like zucchini, green beans, or cauliflower instead of the ones mentioned. The idea is to use whatever you like best or have available.
Can I substitute the oat bran for another ingredient?
Yes, you can use almond flour or wheat bran, but oat bran helps add fiber to the recipe.
Is this recipe suitable for diabetics?
Yes, this recipe is low carb and does not significantly alter blood sugar levels, making it a great option for diabetics.
Can I make this recipe lactose-free?
You can replace the cream and butter with lactose-free versions or coconut oil.
How long can I store this recipe in the refrigerator?
You can store the recipe in the refrigerator for up to 3 days. Frozen, it will last up to 1 month.
Can I substitute coconut oil for another type of oil?
Yes, olive oil is a great alternative and also brings health benefits.
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