Fortunately, that’s not actually the case.
Stuffed portabella mushrooms
My go-to low-carb dinner is stuffed portabella mushrooms.
Plus, the cauliflower beefs up the nutrition in the crust, which is usually made from white flour.
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To make them, preheat the oven to 350 degrees F. Halve and seed 4 large bell peppers.
Saute over low heat for 5 to 10 minutes and season to taste.
Fill peppers and bake for 25 to 30 minutes until peppers have softened.
Ilana Muhlstein, R.D.
It’s also the perfect crowd pleaser with toppings that are easily identifiable!
This low-carb salad is paired with a delicious mustard vinaigrette, but pairs well with practically any dressing.
Shannon Garcia, M.D.S., R.D.
withKISS in the Kitchen
Tofu with string beans
Oh my yumminess!
Garlic and olive oil add so much flavor to this dish that you wont even miss the rice.
Instead, double up on the crunchy string beans and plant proteins.
This dish is one of my favorites because its ready in less than five minutes.
To make it, saute two cloves of chopped garlic in a teaspoon of olive oil until fragrant.
Add the green beans and cook until tender.
Add the tofu and cook until will incorporated.
(That might sound weird, but theyre more like a combo between and omelet and a crepe.)
They are really versatile and can be stuffed either savory or sweet.
Three wraps have 24 grams of protein and only 12 grams of carbs.
Lauren Harris-Pincus, M.S., R.D.N., owner ofNutrition Starring You
