No need to feel deprived this Christmas, our festive menu is endulgent and delicious, yet low in carbs !

Prawn Cocktail

A simple and delicious Christmas starter

Serves 8

Preparation Time: 10 min

Cooking time: 10 min

Carbs per serving: 1 gram


650 grams of frozen pre-cooked prawns 

150mls of mayonnaise

2.5 tablespoons of tomato paste

Chilli powder to taste

1 iceberg lettuce, washed and shredded

Fresh lemon

4 cherry tomatoes 



Defrost the prawns/shrimps as instructed. Allow the water to drain off then pat dry with some kitchen paper. Mix the mayonnaise, tomato paste, and chilli powder then fold thorough the prawns/shrimps.

Serve in glasses over shredded lettuce. Garnish with a squeeze of lemon and cherry tomato halves.






Roast Leg of Lamb with Garlic and Rosemary

A classic family favourite, with no fuss and masses of flavour

Serves 8

Preparation Time: 10 min

Cooking time: 1 hour 15 min

Carbs per serving: 0.5 grams



2kg leg of lamb 

3 cloves of garlic 

½ a bunch of fresh rosemary 

1 lemon 

olive oil


Remove the lamb from the fridge one hour before you want to cook it, to let it come to room temperature. Preheat the oven to 200ºC. To make the marinate, peel and crush three cloves of garlic and add to a bowl. Roughly chop the rosemary leaves and add to the garlic. Finely grate in the lemon zest and drizzle in a good lug of oil, then mix everything together. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Cook the lamb for one hour and 15 minutes if you want it pink, or 1 hour 30 minutes if you prefer it well done. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes.


For the Mint Sauce:

Handful fresh mint

125ml vinegar

1 tsp granulated Splenda (more or less)



Chop the fresh mint as finely as you can. Put in a small glass and pour on the vinegar and sweetener. Mix together with a fork and allow to infuse while you cook the roast lamb.




Spinach, Feta and Strawberry Salad


A fresh and easy summer salad with a zingy red wine vinaigrette dressing


Serves 8

Preparation time: 10 min

Carbs per serving: 6 grams




280 grams of baby spinach

2 cups strawberries sliced

1/2 cup almonds sliced

200 grams of feta crumbled

1/2 cup avocado oil or olive oil

4 tablespoons red wine vinegar

1 teaspoon stevia drops

1/4 teaspoon garlic powder

1/4 teaspoon salt



In medium bowl combine baby spinach, sliced strawberries, crumbled feta and almonds. In small bowl or cup, blend remaining ingredients to make dressing. Divide salad into eight servings. Drizzle dressing over salad just before serving.



Blueberry Pavlova


Impress your friends and family with this delicious low carb blueberry pavlova


Serves 8

Preparation Time: 10 min

Cooking time: 20 min

Carbs per serving: 8 grams



6 egg whites

1/2 teaspoon cream of tartar

1/2 cup of Splenda granular


For the Topping

300 grams of heavy cream

1/2 cup of Splenda granular

1 cup of blueberries



Preheat oven to 150ºC. Line a baking tray with baking paper. Beat egg whites, cream of tartar and Splenda with an electric mixer until very stiff and shiny (approx. five minutes). Spoon the egg white mixture onto the prepared tray and shape into a circle approx. 20-24cm wide. Bake for 20 minutes or until a light golden brown. Leave in oven to cool. Once cool, lift the pavlova from the tray and peel away the baking paper. Place on a serving dish. Beat the cream with Splenda until thick. Spoon over the pavlova and decorate with blueberries. 



Posted by Linda O'Byrne
Atkins Nutritionist