REVIEW OF THE
COOKBOOK
LOW CARB YUM
5-INGREDIENT KETO
120+ EASY RECIPES
I
was so thrilled to receive my cookbook, Low Carb Yum 5-Ingredient Keto from
Lisa Marcaurele. This cookbook at first
glance is a beautiful big, perfect-bound book with full-page photos to entice
you to make many of the recipes. Even
although perfect-bound, it is designed to lay open nicely on your kitchen counter-top. The brilliance of this
cookbook is that it is designed with the serious Keto dieter in mind. It is a no-nonsense, easy recipe book for
everyday recipes that will be fine even for beginners to the low-carb/keto
diet. Best of all, the recipes use 5 or fewer ingredients! This cookbook if
used regularly while dieting will help you to lose weight and look and feel
your best!
This cookbook is not about desserts even although there a few to tame your sweet tooth safely and without guilt.
Prep time for the recipes is usually only 5 to 10 minutes and that timing is indicated with each recipe as well as the cook time and total time.
The recipes mention below each title if the recipe is dairy-free, egg-free, nut-free, Paleo, AIP, etc. The nutritional analysis is clearly indicated with each recipe including the sodium for sodium-conscious people. The percentage carbs, protein and fat are also indicated. Below each recipe title, there is a blurb to describe the recipe, which is helpful.
In the introduction, Lisa talks about her story which is very interesting. Then she moves on to the basics on a Low-carb and Keto Diet – what it is, how many carbs you can eat at the different levels, for say maintenance, faster weight loss (less than 50 grams a day) and a very doable 50 to 100 grams carbs for people who want a more moderate low-carb diet and don’t have a lot of weight to lose, or want to lose a bit slower. After all it is a lifestyle and slower weight loss allows your body to catch up and remain toned throughout the process of losing pounds. There is an in-depth section on calories that is very useful. There is a section on how to get started and the types of foods one can eat and also the foods one should avoid. Common mistakes are discussed, as well as the most popular sweeteners on the market with their pros and cons, but clearly sweeteners are a very personal and individual choice. A conversion chart for 10 sweeteners will be helpful to many people. There is a discussion about inflammatory foods and substitutes for dairy. Recommended kitchen tools are discussed; great for the beginner low-carb cook. A few pages of sample daily menus will be a great learning tool.
Here are some wonderful-sounding recipes that caught my eye:
Bagel
Thins, Coconut Almond Butter Bars, Granola Cereal, Breakfast Burrito and
Breakfast Pizza, Creamy Avocado Soup, Broccoli Cheese Soup, Broccoli Cheddar
Egg Muffins, Pesto Chicken Salad, Salmon Cucumber Salad, Broccoli Salad,
Spinach Bacon Salad, Mexican Cheese Dip, Almond Cheese (dairy-free), Avocado
Mayonnaise, Maple Syrup, Avocado Dressing, Seasoned Tortilla Chips, Broccoli-Stuffed Chicken, Filipino Chicken
Adobo, Quick “Breaded” Pork, Egg Roll in a Bowl, Curried Chicken, Zucchini
Meatloaf, No-Noodle Lasagna, Stuffed Peppers, Cheeseburger Casserole, Braised
Short Ribs, Garlic Lamb Chops, Stir-fried Scallops, Shrimp Scampi, Coconut
Macaroons, Anti-Inflammatory Golden Milk (dairy-free), Baked Coffee Custard and
several puddings, Almond Butter Cookies, Almond Butter cups, and Hot Cocoa.