Friday, 8 September 2017
Roasted Vegetables - using a lower carb choice !
"Let your food be your medicine, and your medicine be your food" Hippocrates
Take a selection of lower carb vegetables, wash/wipe them.
Roughly chop the vegetables and place in an oven proof dish.
Add plenty of extra virgin olive oil and pepper, a little salt and dried mixed herbs.
Bake for about an hour at gas mark five. / 190C. / 375F.
The trick is to turn every fifteen minutes or so to stop burning
Carb. counts. Swede 2.3, celery 0.8, mushrooms 0.3, onion fried in oil 14, courgettes 2.6,
cherry toms. 5, red pepper 7, green pepper 2.6, yellow pepper 5, Brussels 4,
All numbers per 100 grams.
Food nutritional values have been taken from the Collins gem Calorie Counter book.
Serve with your favourite meat, fish or something different.
I wonder, what would you choose?
The important thing (to me) is to enjoy whole fresh food.
All the best Jan