10,000 low carb recipes

Black beans and fresh veggies make a delicious, refreshing yet whole some salad. Serve it as a side dish or a simply delicious main dish with some good quality bread.

A Chinese inspired stir-fry dish is wrapped into lettuce leaves to serve, and enjoy all the yummy goodness in one wrap!

This refreshing, quick and easy stir-fry satisfy your stomach within a few minutes, serve it with rice, quinoa or any your favorite cooked grain.

This quick and easy roasted chicken is an absolutely mouth-watering dish. The roasted zucchini and cherry tomatoes are perfectly accompanied with the golden, brown and juicy chicken breasts. A well balanced one pan meal that everyone enjoys.

Snow peas, carrots and water chestnuts give this stir-fry the very crunchy texture, and the Asian sauce adds the sweetness, sourness and spiciness. A quick, easy and tasty stir-fry is great for a weeknight.

Pan-seared asparagus is tender yet still crisp, tossed with mixed baby greens, a tasty vinaigrette and hard-boiled eggs. A flavorful salad that's quick, easy to make.

Vegan quinoa bake with red kuri squash, mushrooms, peppers, zucchini, and kale. Oven-steamed in a single dish with garlic and white wine. A hearty, protein-rich one-pan vegan dinner.

Add some variety to your meals with these delicious salad made of collard greens and italian plum tomatoes.

Smoky charred tomatoes meet tender poached chicken and crisp broccoli in a bright lemon dressing with a kick of chili, creating a protein-packed salad that's light yet satisfying.

Spinach Salad in Fresh Orange Dressing with Pine Nuts recipe

Mung beans are a great source of plant protein, fiber and minerals such as iron, zinc and potassium (needed to regulate blood pressure).

Three-ingredient collards and tomatoes wilts fresh collard greens with canned tomatoes and Italian seasoning. A vegan, gluten-free, low-carb side dish or soup, ready in 20 minutes.

A vibrant kale and mango salad with massaged kale, sweet mango, and crunchy toasted pumpkin seeds in a honey-lemon dressing. Fresh, healthy, and tossed together in minutes.

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.

Lemony braised artichokes and peas with fresh basil, parsley, and olive oil. A vegan Italian-style spring vegetable side that brightens any plate.

Sautéed tempeh, leeks, and wild mushroom stew braises crisped tempeh with four kinds of mushrooms, sweet leeks, garlic, and herbs in a wine-broth gravy. A hearty plant-based main with deep umami flavor.