It’s almost been 6 months since I started eating Slow Carb.
And I realised the other day that since the launch of our Reclaim Your Waistline class at the Stonesoup Virtual Cookery School, I haven’t really blogged about it.
The thing is I’m just loving this way of eating. It feels really right.
And I’m running about half the distance I was last year. I run purely because it’s fun and it clears my head. No more pounding the pavement to make up for what I ate.
I’m finally in a place where I’m happy with my weight. And I’m really enjoying what I eat.
But the best thing has been discovering that it’s much easier to ditch grains than you would think. In most cases there is a vegetable or a legume which fills the place of your bread or pasta or rice. And often they taste just as good, if not better than their grain equivalent.
So today I wanted to share a few discoveries I’ve made over the last 6 months. Enjoy!
what is slow-carb?
For the new readers, Slow-Carb is a term coined by Tim Ferris in his book The 4-Hour Body.
Basically it involves managing your insulin levels by avoiding grains, fruit and sugar and replacing them with vegetables and legumes.
what are the benefits of eating slow carb?
It’s the simplest way to enjoy your food and still lose weight.
No counting calories, or carbs or anything boring like that.
No getting stuck in the trap of trying to ‘eat less’ and then finding yourself ravenous and bingeing.
No pressure to exercise excessively.
7 ways to slow carb your favourite meals
1. Cauliflower your rice.
A recent discovery, I’m just loving my new slow carb accompaniment to curries and stir fries. And the brilliant thing it that it’s super quick if you get your food processor to do the hard yards. No more gluggy rice to worry about.
2. Zucchini your noodles.
For an alternative to spaghetti or other long pasta, roast some finely sliced zucchini (courgettes) like the recipe here. And serve with your favourite pasta sauce.
3. Carotti your spaghetti.
Shave a carrot or two into ribbons with a vegetable peeler and then simmer until tender. Presto! Orange ‘spaghetti‘.
4. Butter bean your macaroni.
Drained canned butter beans or other white beans make a wonderfully comforting slow-carb alternative to short pasta such as penne or macaroni.
5. Replace flour with almond meal (or other ground nuts).
This only works for some situations, like using flour or breadcrumbs to coat meat. Or in baked goods.
6. Mash white beans instead of potatoes.
Drained canned white beans with a little olive oil make a wonderful Slow-Carb mash instead of spuds. They’re also much quicker. Pureed cooked cauliflower is another favourite mash alternative.
7. Try lettuce wraps instead of bread.
For those who love their sandwiches, try washed lettuce – iceberg works really well – to wrap your favourite fillings. Think sang choi bau with so many possibilities.
Like to learn more?
[5 ingredients | 10 minutes]
stir fry of chicken & basil
This is my super simple version of the Thai dish ‘gai larb’. I love this quick simple rendition, but if you like, feel free to add in a few more ingredients such as a little garlic and ginger. Lime juice is the traditional citrus used in Thailand, but if you’re having problems sourcing limes, like I was the other day, lemon juice makes a great substitute.
And feel free to play around with the fresh herbs. Basil is hard to beat, but mint and or coriander will also add the burst of freshness you’re looking for.
Serve with finely grated raw cauliflower or steamed rice (for the non-slow-carbers).
500g (1lb) minced (ground) chicken
3 -4 large red chillies
2 tablespoons fish sauce
4 tablespoons lime juice
small bunch basil, leaves picked.
1. Place a wok or large frying pan (skillet) over a very high heat for a few minutes.
2. When the pan is hot, add a little peanut or other neutral flavoured oil and stir fry the chicken and chillies for a few minutes or until chicken is cooked through.
3. Add fish sauce and lime juice and remove from the heat. Taste and add a little more of the sauces if you think it needs it.
4. Toss in basil leaves and serve hot.