The Weird and Wonder of Low-Carb Eating

pickled beetroot eggs on the Diabetes DietLadies and gentlemen – the pickled eggs were a huge success, though I’m the only fan in our household. And reader views varied as you will see in the comments on my original post and recipe.

I think you’ll agree they make the prettiest egg mayonnaise, though. Dollop a generous portion next to some poached or fried white fish or just put in a bowl, arm yourself with a teaspoon (smaller mouthfuls make it last longer) and eat like that. Before I completely repulse you with my slovenly eating habits—oh, scratch that, while we’re here, let’s continue with the weird and wonderful…

Embrace the odd

When you decide to eat a wholefood, low-carb diet, you can embrace odd combinations, pairings and dishes that stray from the well-trodden path. An oft-quoted saying for low-carb eating is that meals cease to be so different from each other.

Take breakfast as the best example. What can you eat if you shun the sugar, chemical load that is most cereals, you don’t eat bread but yet another plateful of bacon and eggs feels like a chore? Last night’s leftovers of course! A meal isn’t only dinner just because it’s got vegetables in it. Heat up your stew and have it for breakfast. Try a burger, chicken leg or a bowl of warming winter vegetable soup.

I like salad so I’ll add a side helping of it to anything, including the afore-mentioned bacon and eggs. Yolks that melt into salad leaves provide an instant dressing. A tin of anchovies, chopped up and mixed with steamed broccoli and cauliflower, gives you a side dish par excellence.

Cheese, cheese food of the Gods

I haven’t even started on cheese… Crumble blue cheese into minced beef cooked with peppers and mushrooms, top a curry with it, and always, always put it in meatballs and top it on burgers. Eat a lump of it with in-season strawberries, their sweet delicacy a nice contrast to a medium mature cheddar, or chop up carrots into batons and serve with a stronger farmhouse version. As we’re low-carb proponents, I can’t recommend this suggestion for frequent sampling, but a moist, dense fruit cake topped with a thin slice of blue cheese is heavenly… far better than icing overloaded cupcakes or birthday cake.

And then there’s the joy of butter—cooking, topping hot things with and paring off thin slices to eat as you cook. That might just be me. One of the more peculiar delicacies I like is two walnut halves stuck together with a bit of butter. Fatty heaven! I’m a big fan of creamed coconut too. You can cook amazing curries with the stuff, sure, but the real fun of creamed coconut is cutting yourself small cubes and allowing them to melt in your mouth. You can tell the warnings about saturated fat trotted down the road towards me, came to an abrupt halt and ran for the hills, screaming.

If a low-carb diet has been in your sights for a while but all that comes to mind is chicken, broccoli bacon and eggs and not much else, I promise you this way of eating is for food lovers; those of us who live to eat and who can spend hours planning, reading recipes, shopping and cooking. Take the starch out and other things rush to fill the space—weird, off the wall combinations individually tailored to your own tastes.

Enjoy!

Do you have any weird food combos or dishes you love to eat in secret? Let us know in the comments below.

PS—articles in the news recently focused on a study that stressed the importance of eating far less meat, fish and dairy for planetary and health reasons. For those of us who are concerned with both, there are some thought-provoking articles and arguments on the Diet Doctor website, which also focuses on low-carb diets for health.

9 thoughts on “The Weird and Wonder of Low-Carb Eating”

  1. Cheese, cheese, glorious cheese. I’ve been enjoying Tasmanian Heritage Triple Brie and Tasmanian Heritage Classic Blue of late. So good with a fried egg so the yolk flavours the cheese and vice versa.

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    1. For anyone who can find it may I recommend Vacherin Mont d’Or. It’s French/Swiss and only available in autumn and winter. Imagine Brie with a turbocharger and a faint tang of lemon. I like my cheese yellow or cream.

      Halloumi is another favourite, fried gently in EVOO (or butter) and I also like to slice it into my Bolognese-type sauce, which I have with seasonal greens (purple sprouting broccoli, asparagus, runner beans depending on season) as a replacement for the pasta.

      Liked by 1 person

      1. I find steamed cauliflower goes well with Bolognese-type sauces. If it’s soft enough, you can mash it in with the juices. Funnily enough, I’ve never tried Vacherin, as I’m not a big fan of the softer cheeses, but super-charged Brie makes it sound more appealing…

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      2. OK you can have all the cauliflower and I’ll stick with the broccoli. Also you can keep the blue cheese. Another of my all time favourites is Orkney Smoked which I used to find Up North but not this far south, except via the internet. That reminds me, be right back . . . there are so many alternatives and mostly much more nutritious than the high carb low fat rubbish.

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