3 Low Carb Recipes

Breakfast: Spinach and Cheese Omelette

Ingredients:

1. 3 large eggs
2. 1 cup fresh spinach
3. 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
4. 1 tablespoon butter
5. Salt and pepper to taste

Instructions:

1. In a bowl, whisk the eggs with a pinch of salt and pepper.
2. Heat the butter in a non-stick skillet over medium heat.
3. Add the spinach and cook until wilted, about 1-2 minutes.
4. Pour the eggs over the spinach and let them cook for a minute without stirring.
5. Sprinkle the shredded cheese over the eggs.
6. Fold the omelette in half and cook for another minute or until the cheese is melted and the eggs are cooked through.
7. Serve hot.

White cheese

Lunch: Avocado Chicken Salad

Ingredients:

1. 1 cooked chicken breast, shredded
2. 1 ripe avocado, diced
3. 1 tablespoon lemon juice
4. 1 tablespoon mayonnaise
5. Salt and pepper to taste

Instructions:

1. In a bowl, combine the shredded chicken, diced avocado, lemon juice, and mayonnaise.
2. Mix well until all ingredients are evenly combined.
3. Season with salt and pepper to taste.
4. Serve on its own, over a bed of lettuce, or in a low-carb wrap.
5. Dinner: Garlic Butter Shrimp and Zucchini Noodles

Image:

Dinner: Garlic Butter Shrimp and Zucchini Noodles

Ingredients:

1. 1 pound large shrimp, peeled and deveined
2. 2 medium zucchini, spiralized into noodles
3. 2 tablespoons butter
4. 2 cloves garlic, minced
5. Salt and pepper to taste

Instructions:

1. In a large skillet, melt the butter over medium heat.
2. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
4. Remove the shrimp from the skillet and set aside.
5. Add the zucchini noodles to the same skillet and cook for 2-3 minutes until just tender.
6. Return the shrimp to the skillet, toss with the zucchini noodles, and season with salt and pepper.
7. Serve immediately.

 

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