Low Carb recipe collection

Spice roasted chickpeas turn a can of garbanzos into a crunchy, snackable handful, tossed with freshly toasted cumin and coriander, a pinch of cayenne, and coarse salt. High in fiber, vegetarian, and hard to stop eating.

Ginger carrot soup is a velvety low-calorie pureed soup with fresh ginger, vegetable broth, and a finish of orange juice and zest. Vegan, gluten-free, low-carb. Serve hot or chilled.

This deliciously fluffy and nutty almond honey flourless cake will for sure satisfy your sweet tooth.

Braised leeks oven-cooked in butter and stock until silky and tender, finished with parsley. The kind of restrained French-style side that turns a humble allium into a dish worthy of any roast.

This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.

Mixed greens with cumin steams a tangle of greens, then tosses them with a garlic-parsley-cilantro paste bloomed in cumin and paprika oil. Vegan, gluten-free Moroccan-inspired side dish.

This is a very simple recipe for roast chicken. Serve with roast vegetables and/or salad. If you opt for grains, choose whole grains such as brown rice instead of white, or mix brown and white rice together to increase the fiber content.

Best borscht: a ruby-red Russian beet soup loaded with potatoes, cabbage, carrots, and tomatoes in a rich beef broth, finished with a swirl of sour cream and fresh dill. Hearty yet light.

Bok choy and shiitake are always good combination together, served with this refreshing sesame orange dressing, light and delicious side dish.

This Asian style bok choy stir-fry is very easy to make, and only a few ingredients, but they bring tons of flavors together!

Broccoli and tomato bake smothers steamed broccoli in a tangy tomato-olive sauce, topped with creamy goat cheese and Parmesan baked until browned. A gluten-free, low-carb veggie side or light main.

Wonderfully fresh kale salad that is so good, even my father enjoyed it-- which is saying A LOT.

Refreshing, juicy and tasty, it takes you only a few minutes to prepare, you will have this scrumptious salad that can be a side dish with any main course!

Classic French ratatouille with eggplant, zucchini, peppers, tomatoes and fresh herbs. A vegan Provençal stew that freezes beautifully in meal-sized portions.

Fresh grated zucchini and dills bring the frittata very fresh taste, creamy goat cheese adds the extra creaminess and smooth, excellent breakfast for starting a day!

Try this quick, easy and simple garlic sauteed rapini, a good way to use up your greens.