You will be looking to prepare a multitude of vegetables and meats that can be transformed into any dish you desire, ripe for the picking and easy for the making as you flow uninterrupted throughout your week. All of this done on the weekend leads to a couple of different ways to go about your preparation methods.
Throughout this chapter you will find readily available meals via straightforward recipes. Also provided later on are tips on how to reconstitute the leftovers of those meals into different and delectably new meals for a variety throughout the week.
If you are trying to sate your sweet tooth while still curbing to a low carb conformity it is good to know what options you have out there. You will find that some of these recipes incorporate raw honey as one of their ingredients. The reason and difference of why raw honey makes the low carb grade is because it still contains the healthy nutrients, enzymes, and antioxidants that are created directly from the beehives without being pasteurized. Be careful of the labeling as there is no exact standard for what is qualified as “raw” honey, but there are signs to look for.
For starters, anything clear, liquid and in a squeeze bottle is the processed, pasteurized honey to avoid. Heating the honey kills many of the nutrients and renders the end product as pure sweetener. Instead, look for more opaque honeys that have bee pollen and part of the comb still in them. Heat them gradually and slowly when cooking to liquidate them and make them easier to work with. No microwaving. Your best luck is to find them at a health food store, online, local farmer’s market, or straight from the local bee farmer.
Agave syrup is another great choice that is very low on the Glycemic Index (GI), which grades foods both natural and artificial based on their glucose content. Other natural sweeteners from fruits, vegetables, and roots that are safe to look into may be harder to find in the grocery store but an easy look-up online: yacon syrup or powder, mannitol, xylitol, erythritol and inulin-based sweeteners like chicory root.
So in the name of the culinary spirit, once you get started off with these recipes try experimenting a little by interchanging a few ingredients and spices here and there to see what else you come up with. Shape them to your taste!
For the Light-hearted
½ Beefsteak tomato, sliced, OR 1 whole tomato on the vine, sliced
1 cup Fresh spinach leaves
4 to 6 slices Fresh mozzarella cheese cut 1/8 to ¼ inch thick
2 tablespoons Olive oil
A pinch Salt
A dash Coarse ground black pepper
Lightly toss ingredients together in a serving bowl or for a different arrangement, lay the tomatoes out flat on a plate first, then layer the spinach leaves over them followed by the mozzarella slices, and top them off with a drizzling of the oil and sprinkling of the salt and pepper to create a beautiful presentation before eating.