Seasonal Eating Ideas for Low-Carb Diets

Need some low-carb inspiration? We’ve got some seasonal eating ideas for low-carb diets.

seasonal eating ideas for low-carb diets
Green goodness!

There are lots of good reasons to eat seasonally: firstly, it’s better for you because it’s fresher and tends to be more nutritious; it’s more environmentally-friendly because out-of-season fruit and veg is usually imported from far-flung destinations and has therefore contributed to a great deal of CO2 emissions; and finally because it tastes nicer.

In season now are: broccoli, cauliflower, leeks, spring onions, spinach, watercress, bananas, kiwi fruit, rhubarb, sorrell, lamb, cockles, langoustine, lobster, mussels, oysters, plaice, prawns, salmon and shrimp.

For some seasonal eating recipes, try our:

African lamb stew – aubergine and spices make this a delicious and nutritious dish.

Gluten-free moussaka – the traditional Greek dish gets a low-carb make-over.

Broccoli and Stilton soup – combine two great British ingredients and this is what you get, gorgeous green-y goodness.

Spicy fish soup – swap the haddock fillets suggested in this recipe for plaice.

Creamed spinach – serve with any roast meat or a steak.

Cauliflower cheese – this goes really well with thick slices of good ham.




Braised Celeriac

The far from pretty celeriac. Darn tasty though...
The far from pretty celeriac. Darn tasty though…

Lately, I have been eating A LOT of celeriac, sometimes called celery root…

It’s delicious and it’s low carb, and there are a number of ways to prepare it. Mostly, you can use it as a potato substitute – roast celeriac instead of roast potatoes, mashed celeriac instead of mashed potatoes etc.

If you’re not familiar with celeriac (and I wasn’t until very recently) the taste is similar to celery, but the texture is very different. It has a really savoury taste and you might end up preferring it to potato.

100g of celeriac contains roughly 9g of carbs (with 2g of fibre) and it is a good source of Vitamin C, potassium and magnesium.

Here is a very simple recipe for braised celeriac, which goes well with roast chicken.

Braised Celeriac

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 1 celeriac
  • 2tbsp olive oil or butter
  • 1tbsp dried thyme
  • Salt and pepper
  • 2 cloves garlic, crushed.
  1. Peel the celeriac and cut it into two-inch cubes. Heat the olive oil or butter in a large saucepan and add the cubes.
  2. Brown the cubes for a few minutes, add the garlic and cook briefly (make sure the garlic doesn’t burn) and then add 100ml or about five tablespoons of water.
  3. Put a lid on the saucepan, turn the heat down the lowest setting and cook for 25 minutes – or until the celeriac is soft. Add salt and pepper to taste.

Here’s another great recipe for celeriac, and one for a celeriac salad, and let us know if you have a great use for what is arguably the world’s ugliest vegetable.

Pic thanks to Wikipedia.