Antipasti Skewers

A simple and delicious Christmas starter

Serves 6

Preparation Time: 10 min

Cooking time: 0 min

Carbs per serving: 1 gram

Ingredients

• 12 pitted green olives
• 6 jarred piquillo peppers, halved lengthwise
• 6 pitted black olives
• 3 marinated artichoke hearts (cut in half)
• 6 thin slices salami, rolled

 

Method

• Thread 6 skewers as follows: green olive, piquillo pepper, salami, black olive, artichoke heart, piquillo pepper, green olive. Serve on a platter.

 

 

 

Roasted Salmon with Cherry Tomatoes

Something a bit different but super tasty!

Serves 5

Preparation Time: 10 min

Cooking time: 20 min

Carbs per serving: 3 grams

 Ingredients

For the fish:

• 5 salmon filets portions (or 1 large whole salmon)
• 2 tablespoons olive oil
• 2 tablespoons fresh dill, chopped
• 1 teaspoon salt
• 1 lemon, thinly sliced

 

For the tomatoes:

• 2 punnets cherry tomatoes, washed and cut in half
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 large garlic clove, minced1/2 cup unsalted butter

 

Method

• Preheat the oven to 200. Line a cookie sheet with aluminum foil or parchment paper.
• Lay the salmon on the cookie sheet and drizzle the olive oil evenly over each piece of salmon.
• Sprinkle on the salt, dill and layer two slices of lemon on each piece of fish.
• Lay the tomatoes beside the fish. Add the olive oil, salt, pepper and garlic and toss to coat evenly.
• Bake uncovered until the tomatoes are hot, and the fish is cooked through and flakes evenly with a fork--about 20 minutes

 

Asparagus wrapped in Bacon

A fresh and simple side dish

Serves: 5

Preparation Time: 10 min

Cooking Time: 20 min

Carbs per serving: 1 grams

Ingredients

• 1 bunch asparagus (20 stalks)
• 10 pieces of center cut bacon

 

Method

• Wash asparagus and pat dry. Trim off the woody stem – usually the bottom 2 inches.
• Slice strips of bacon down the center so you have two long, thin pieces.
• Wrap the bacon around the asparagus and place on a foil or Silpat lined baking sheet.
• Place the baking sheet in the oven (with the oven rack on the upper middle slot), then turn it on to 200 degrees. The bacon wrapped asparagus should be in the oven during the preheat phase.
• Bake for a total time of 20-25 minutes, or until the bacon is crisp.
• Serve immediately.

 

 

Tuscan Atkins Pasta Salad

Serves: 5

Preparation Time: 10 min

Cooking Time: 15 min

Carbs per serving: 7 grams

Ingredients

• 400 grams Atkins penne pasta cooked and drained in cold water
• 40 grams sun-dried tomatoes in oil drained
• 1 capsicum thinly diced
• 1 cup spinach
• 1/4 cup basil chopped
• 1/2 cup grated parmesan cheese 

 

Dressing

• 3/4 cup olive oil
• 2 tablespoons white vinegar
• 2 tablespoons water
• 1 teaspoon salt
• 1/2 teaspoon splenda
• 1 teaspoon dry oregano
• 1 teaspoon dry basil
• 1 clove garlic
• black pepper to taste

 

Method

• In a large bowl combine pasta, sundried tomatoes, capsicum, spinach, basil, and parmesan cheese. Toss until combined.
• To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sweetener, oregano, basil, garlic and salt and pepper.
• Drizzle the dressing over the pasta salad and serve. 

 

 

Low Carb Trifle

Impress your friends and family with this delicious low carb trifle

Serves 12

Preparation Time: 20 min

Cooking time: 40 min

Carbs per serving: 12 grams

Ingredients

Sponge Cake:

• 1 Cup Ricotta 250g
• 1/3 Cup Nativa Or Erythritol
• 3 Eggs
• 7 Tbsp Butter melted
• 3/4 Cup Almond Flour
• 1 tsp baking soda
• 1/2 tsp Salt

Trifle:

• 4 packets sugar-free raspberry jelly crystals
• 2 ½ Cups Boiling Water
• 2 Tbps Brandy
• 2 cups Heavy Cream
• 2 cup fresh strawberries
• 300 ml thickened cream

 

Method 

Sponge:

• Preheat oven to 160C
• Using an electric mixer, beat the ricotta and natvia together.
• Whilst mixing, add in eggs, 1 at a time.
• Add melted butter, almond flour, baking soda and salt
• Pour mixture into a 22cm X 22cm baking tin (9" X 9")
• Bake for 30 mins.

 

Trifle:

• Place jelly crystals in a heatproof bowl. Add boiling water. Stir to dissolve crystals. Stir in 400ml cold water.
• Refrigerate overnight.
• Cut the sponge into 2-inch size pieces. Arrange sponge in a 13 cup-capacity serving bowl. Drizzle with brandy.
• Spoon half the jelly over top. Top with heavy cream.
• Sprinkle with strawberries.
• Spoon remaining jelly over top.
• Refrigerate, covered, overnight.
• Using an electric mixer, beat thickened cream and sugar substitute in a bowl until soft peaks form.
• Spoon mixture over trifle. Top with strawberries. Serve.