Itsu chilli miso soup (1 point) is my very favourite snack.
I am also quite into chopped carrots and cucumber with a spicy dip made with PB Fit powder and sweet chilli sauce, although that is not low-carb.
I do eat eggs and sometimes have a hard-boiled one with dukkah.
Pickles (make sure no sugar) and a slice of low-fat cheese.
Stirfried white cabbage (or sweetheart cabbage) with soy sauce, ginger and sesame seeds.
I am also really tempted to try a couple of recipes made with finely chopped kale. Including this kale salad recipe from Anna Jones, but will cut down the oil: www.instagram.com/p/B9XL8L1pKYV/
Prep 10 min
Serves 4
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1 bunch cavolo nero or kale (about 250g-300g), stalks removed
½ small garlic clove, peeled and finely chopped
50g pecorino cheese (I use a vegetarian one)
Olive oil
1 lemon, juice and zest
1 pinch chilli flakes
Salt and black pepper
100g breadcrumbs, toasted
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Roll the leaves of the cavolo nero or kale into thick cigars and shred them as thinly as you can – about 2-3mm is perfect – then wash and dry them
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Use a pestle and mortar to bash the garlic with a little salt until you have a smooth paste (or chop it very finely on a board, then transfer to a bowl). Combine this with the pecorino, about three tablespoons of oil, the lemon juice and zest, the chilli and a good grind of black pepper
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Pour the dressing over the shredded leaves and toss well to coat. Taste, then adjust the flavour, adding more lemon, pepper, salt or chilli as needed. Leave the salad to sit for about 10 minutes, so the leaves can soften
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Meanwhile toss the breadcrumbs in a little olive oil, salt and pepper and toast until crisp and golden in a dry pan or in a warm oven at 180C
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Top the salad with the toasted breadcrumbs and a final grating of cheese and chilli, if you wish.