Showing posts with label Greek. Show all posts
Showing posts with label Greek. Show all posts

Tuesday, August 21, 2012

Low-Carb Greek Keftethes (Meatballs)

Serves 6, your time = 30 mins, chilling time = 2 hours
One serving contains 17g fat, 29g protein, 3.6g carbs and 1g of fiber for 2.6g of net carbs.

Keftethes are great cold as a starter or hot as part of the main meal, they never last long in my fridge.
Most cultures have their own twist on the humble meetball and most, like Keftethes are easy to make.

Friday, January 20, 2012

Low-Carb Greek Tzatziki

Serves 8, your time = 5 mins, cooking time = 0.
One serving contains 11.3g protein, 5g carbs and 0.2g of fiber for 4.8g of net carbs.
Tzatziki is probably the most common dish on any Greek table. It’s also one of those dishes where every cook has a different version on the “authentic recipe”. I just love this side dish; I can eat it with almost anything, providing I am not meeting anyone the next day :-).

Monday, January 16, 2012

Low-Carb Greek Moussaka

Serves 8, your time = 1 hour, cooking time = 30 mins.
One serving contains 25.1 protein, 11.1g carbs and 5.7g of fiber 
Moussaka is one of the most known Greek dishes and even in its original form it is relevantly low-carb. Altering it to cut out most of the carbs is quite easy and a version was even included in the Atkins cook book. My version is a hybrid of the Atkins one and an authentic Greek one I love with some personal experimentation.
I think it tastes better and has a lower carb count than Atkins!
It does take some time to cook so when I do make it I like to make 2 baking tins and freez one. This serves 8.

Saturday, January 14, 2012

Low-Carb Greek Marithes Tiganites (Fried Smelts)

Serves 6, your time = 5mins, cooking time = 3 mins.
One serving is 36.2g of protein, 2.1g of carbohydrates and 1g of fiber so 1.1g net carbs

This is a great carb free starter or snack that takes about 5 minutes to cook.

We lived just south of Athens in a seaside town called Glyfada. There were lots of tavernas selling lots of fish, I remember these little fried fish well; I remember eating lots of them. They're amazingly easy to cook, a bit crunchy, and the flour coating soaks up the lemon perfectly.