This week I'm reviewing a great ebook by Elviira Krebber, the very talented food blogger, photographer and creator of Low-Carb, So Simple. For several years, Elvira has been helping people follow a healthy low-carb diet. Her blog and recipes are unlike anything else: you won't need more than 5 ingredients to make any of them! Elviira also runs a popular Facebook page where she shares her delicious low-carb creations.
In the past, we have even exchanged a few recipes. I created these Strawberry Cheesecake Fat Bombs for her blog which soon became viral over the social media. Also, Elviira created these two amazing sides for my blog: Taco Turnip Fries and Green Beans with Lemon & Almonds.
You can buy Low-carb, So Simple: Easy Everyday Recipes with 5 Ingredients or Less by Elviira Krebber on her website or on Amazon (kindle ebook).
What You'll Find in The eBook:
Over 80 low-carb, gluten-free, sugar-free and sweetener-free recipes including:
- 19 recipes in Dips, Dressings & Seasonings
- 11 recipes in Salads
- 14 recipes in Side Dishes
- 8 recipes in Egg Dishes
- 10 Recipes in Fish & Seafood
- 11 recipes in Meat, Poultry & Organs
- 10 recipes in Bread & Co
What I Like About The eBook
Elviira's ebook proves that low-carb cooking can be quick and affordable. As all of her recipes, ingredients used in this ebook are easy to find. You will be able to make delicious meals like Cheesy Meatloaf in a Mug, Eggstatic Egg Curry or Garlic & Herb Crackers in just a few minutes. All recipes are accompanied by beautiful photos and include nutrition facts to make it easy for you to meet your macronutrient targets.
There are no desserts - all recipes are savoury. This is great for those who either avoid all sweeteners or can't easily buy healthy low-carb substitutes.
Who Is This eBook For
This ebook is perfect for healthy-conscious busy moms and those who don't want to spend hours in the kitchen. All recipes are keto-friendly and several recipes are also paleo-friendly (some include dairy).
Over 80 Delicious Low-carb Recipes
From all the amazingly looking recipes I picked the Yellow Cauliflower Couscous which has become a staple in my house. It's incredibly easy to make, full of flavour and goes great with any meat and vegetable dishes. Last time I made this recipe, I tripled the batch and used it as a side with slow-cooked meat throughout the week.
What Elviira says about her Yellow Cauliflower Couscous: This side dish is smoothly accompanying the main dish, letting it shine. If you prefer more pronounced flavors with this healthier, cauliflower- based version of the classic couscous, you can add chopped fresh herbs on top of the ready dish. The possibilities for variations are endless.
Disclaimer: I was given this book free of charge. I use Amazon Affiliate links but I'm not affiliated with the author of the book. The opinions expressed and photos in this post are my own.
Nutritional values (per serving):
|of which Saturated||13.7||grams|
|Magnesium||39||mg (10% RDA)|
|Potassium||713||mg (36% EMR)|
Nutrition facts are calculated from 2 servings (net carbs from 4 servings = 3.9 g). Macronutrient ratio: Calories from carbs (11.9%), protein (7.1%), fat (81%)
Ingredients (makes 2-4 servings):
- 1 pound cauliflower (450 g)
- 3 tbsp butter - I used ghee (45 g/ 1.6 oz)
- 1 teaspoon curry powder
- ½ tsp turmeric powder
- 1 tsp onion powder
- salt to taste (I like pink Himalayan)
- Optional: freshly chopped herbs such as parsley, cilantro or basil
Notes: Recipe says 2-4 servings which depends on how hungry you will be and whether you use it as a side. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Chop the cauliflower into equal-sized chunks and process in a food processor until the texture resembles couscous. You can find out how to do it here.
When I took photos for this recipe, I tripled the batch.
- Heat a skillet over medium heat. Add the butter and let melt. Add the curry powder, turmeric and the onion powder and heat, constantly mixing for 1 minute.
- Add the cauliflower and cook for 2 minutes, constantly mixing, until the cauliflower is completely coated with the buttery spices. Cover the skillet and let simmer for 5 minutes, or until the cauliflower is crisp tender. Don’t let the cauliflower get too soft. If the cauliflower starts to get brown color, add a tablespoon or two water and mix properly.
- Season with salt. Stir properly. If you use herbs, sprinkle them on top. Serve immediately.
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