While carbs are one of the necessary macronutrients and shouldn’t be completely eliminated, low-carb diets are quite popular right now. When you lower your carb intake, you have to pump up your intake of proteins and healthy fats!
Think Veggie Vehicles! There are plenty of vegetable options that can make great substitute for things like bread and tortillas. Try stuffing things like zucchini, bell peppers and Portobello mushroom caps with meat and cheese. Bake them in the oven or throw them on the grill like these Zucchini Boats. Or swap large lettuce leaves for tortillas to make wraps or tacos like these Asian Chicken Lettuce Wraps.
Get saucy. If you’re really amping up your intake of meat and veggies, it can be easy to fall into a pattern of prepping the same things over and over again. Add some extra flavor with a fun sauce like this Roasted Garlic Cheddar Cheese Sauce.
Crazy for Cauliflower – Cauliflower is so hot right now. A staple in many low-carb diets, it can be used as a substitute for rice, turned into pizza crust or even made into things like tater tots or biscuits. Plus it can be eaten by itself in all forms as well! Try these roasted cauliflower wings or these low-carb snack bites.
Protein Power! Going lower carb pretty much automatically means higher protein. Try using yogurt as a marinade for juicy meat or making these pork and cheddar meatballs and dipping them in guacamole!
Eggs are excellent. If you’re not a huge meat lover but still looking to go low-carb, eggs are a great option! Make crepes as a substitute for wraps or try things like Avocado Deviled Eggs for a snack.
If you’re cutting carbs, you’re probably focusing more on protein. Check out our collection of high protein recipes.
Low-carb definitely doesn’t mean low flavor! Get creative in the kitchen, power up with protein and make fats your friend. Need more low-carb lunch ideas? Try these:
If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!
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Regan Jones is Cabot’s National Nutrition Communications Manager and the main voice behind @CabotRD on Twitter. Self-described as a “registered dietitian by education and food-lover by birth,” she writes for the Cabot Creamery Blog from her home in Georgia.
Comments (5)
Well, I love cauliflower! Especially with bread crumbs and Cabot butter! YeeYum!!!!
Those sweet ladies who make it possible are my heroines……I use nothing else anymore! Hope I don’t wear them out….
THANK YOU for this post ! As someone who is following a KETO (low carb/high fat) way of eating, I was happy to open my email to see this! We love Cabot cheese so much that we made the factory our destination during a rare vacation.
How do you keep the zucchini boats from being soggy from cooking it?
SO glad you’re loving the recipes Jean! Thanks for sharing 🙂 ~Rachael
The recipe calls for grilling them. I think that the longer you grill them, the more soggy they will get. I would try minimizing the time they are cooking! Hope that helps 🙂 ~Rachael