Book Review - 500 Low Carb Recipes
The book is a soft cover and flops easily open, which is GREAT when we are using this to work with. Many of our other low carb recipe books are paperback or hard cover, which are nearly impossible to work with The recipes are well organized and all quite easy to read and follow.
But the key here is the VARIETY. A lot of people, raised on the Western "tons of french fries and sugary foods" diet, panic when they think about eating low carb food. Really, all low carb means is that you eat lots of fresh fruit, fresh vegetables and fresh meat! And this is a hardship? Dana's book helps you realize that your menu is now far *tastier* than it ever has been.
There are of course the staples - lots of tasty omelet recipes, lots of advice for salads and grilled meats. But then you get into dishes that seem pure paradise. The spicy peanut chicken. The New England boiled dinner. The Eggplant Parmesan. There are pizza crust recipes, shrimp and andouille jambalaya, jerk pork, curried lamb. You could feed someone recipes from this book for 2 years straight, a different dish every night, and they would have no IDEA that this was a "healthy diet". This stuff is simply *delicious*.
And of course there are tons of desserts too, from pumpkin pie to lemon sherbert to peanut butter bars. Sure, some aren't good for the beginning induction stages of an Atkins diet. But a low carb lifestyle can keep you healthy for years and years - and these treats will help keep some variety in your menu. When you've hit your ideal weight, that 10g serving of blackbottomed mockahlua cheesecake might be the perfect way to celebrate!
Highly recommended for anyone who wants to eat more healthily - no matter WHAT diet you choose to follow.
500 Low Carb Recipes
Buy from Amazon.com
Discuss This Book in the Low Carb Forum - it was the book club pick for Feb 2006.
Low Carb Book Club Listing
Lisa Shea's Library of Low Carb Books
Editor's Picks Articles
Top Ten Articles
Content copyright © 2022 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.