Whether you’re tracking your macros, looking to drop some weight, or just simply know you need to cut back on your carbs, it can be a hard thing to successfully reduce in your diet. Carbs are everywhere!
Here are 5 plant friendly low carb alternatives:
Whether you purree it into a sauce, use it for your pizza crust or bread, or sneak it into your chocolate pudding, the possibilities with cauliflower are endless. You can cook it up and puree it, and it’s white colour and plain flavor means it can be added to recipes with minimal impact on flavor. You can also use a food processor to grind it into rice and serve with curries, stews, or in place of rice in traditional dishes like Chinese fried rice.
You’ve probably seen this one popping up in the form of noodles. The infamous spiralized zucchini noodles which are a great laternative to pasta and offer the addition of fibre, while being low in carbohydates. The other great use of them though, is oatmeal for breakfast! Shred up your zucchini and use it just as you would oats, cooking it with some nut butter, berries, flaxmeal and chia seeds, and you’ll have a tasty breakfast that is much lower on the carb count!
Many people shy away from tofu because it is soy based. When eaten in moderation however and in a non-GMO source, soy can actually be a great part of a healthy diet. It is especially beneficial for women suffering from estrogen dominance, as it can minimize the effects to the estrogen in the body. In terms of carbohydrate rerduction, tofu it recommended because it is very low in carbohydrates, while still being an excellent source of protein and calcium. These are two areas often lacking in a plant-based diet, so finding good alternatives is important for maintaining health.
This is my current fave smoothie bowl addition. Instead of adding banana to make my bowls thick and creamy, instead I add frozen peas! Not only do they do the trick, but they are offering an additional serving of veggies, have next to no sugar, are low in carbohydrates and are a source of fiber. While they do impact the taste of the smoothie bowl, when blended with the other ingredients, I have found it to be a very minimal alteration to the flavor.
Just because you are cutting back on carbohydrates doesn’t mean you have to cut out all fruit. While yes it is true that bananas, tropical fruits and grapes all have a higher carbohydrate content (due to their higher natural occurrence of sugar), berries are actually relatively low in sugar comparatively. One cup of raspberries only has 15 g of carbohydrate and 5 g of sugar, while mango has 28 grams of carbohydrate and 24 grams of sugar. Other good berry options include blueberries and blackberries.