I make a massive quiche with almond pastry (ground almond, butter, eggs, I use the Hemsley and Hemsley recipe) cook it and slice it into human size portions and freeze it, that way I can either defrost and have it for lunch with salad or heat it up for dinner. Almost carb free, because the major carb element would be in the pastry. Very substantial and yummy.
Another favourite is chicken Kiev but with almond crumb instead of breadcrumbs really quick and easy, you basically get 50g of butter, add 3 garlic cloves, chopped parsley and a teaspoon of lemon juice mix it and freeze for about 20 minutes, but I do a whole pack of butter and have it in the freezer ready. Cut a whole in the tip of a chicken breast stuff the butter in, then dip your chicken in egg and cover in almonds (100g easily does two and if you add 1/2 teaspoon of paprika or cayenne it makes it quite delightful). Cook for 30 minutes on gas Mark 6. Serve with spinach salad with lemon juice and olive oil dressing.
My favourite lunch at the moment is vegetable pasta salad with pesto (cold) using wholemeal spelt pasta. I use about 50g of pasta (cooked weight) which comes to around 20g of carb. Steam a head of brocolli chop add to the pasta along with a few cherry toms, some pesto obviously 🙂)), a bit of mozzarella cheese, some olives, courgette noodles raw, torn up spinach leaves, raw peas and some fresh basil. Sometimes I pop in a soft boiled egg for extra oomph. I tend to make a few up at a time and leave them in the fridge so I can grab them as I fly out of the door.
Another lunch favourite is a falafel and hummous platter with olives and a red onion and olive oil dressing. I make the fathead crackers (same recipe as the pizza base), this one might be less suitable though because falafel can be quite high carb, although it's very slow release so it's a personal thing. I don't have any issue.
I also make my own "scotch" eggs, using the same coating as the chicken kiev, I use sausage meat (proper sausage) round a soft boiled egg, then roll it in the almond mixture and bake. Ooh and eggs in tomatoes is lovely.
I'm not a low carber really, I consider myself a moderate carb person by virtue of being a whole food fan, so breakfast is a small bowl of porridge and a small slice of spelt toast with avocado, with a bit of salt and pepper, or baked eggs on toast (when I have 2 slices of spelt loaf which is around 24g of carb the slices are small though).
I don't like cauliflower rice, but then I don't like rice or rice dishes either so it perhaps wasn't a surprise, I'd essentially rather chew on my own toenails than eat egg fried rice so cauli egg fried rice was never going to light me on fire.
Anyway happy cooking. I've found the key is making time to do bulk cooking and utilising the freezer, otherwise you spend a good portion of your time slaving over a hot stove if you're not a meat fan. I'm not, I rarely eat any meat other than chicken occasionally so low carb can be challenging 🙄
