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Careful Carbs
Remember the good old days, when it was okay to serve frozen peas? Head back to the future with this easy-peasy side. Grab a bag from the freezer and dump some in a pot. Add water—maybe an inch? Bring to a boil and cook for a minute. Drain. Apply large pat of butter and lovingly watch it melt. If only your mother had it so easy. Oh, wait—she did.
(When in doubt, add butter and/or salt.)
~13g net carbs per cup of raw English peas
Looking like a cross between an octopus and an alien spacecraft, kohlrabi is kinda scary. But just below the surface is a sweetheart of a veggie that cooks up as easy as a familiar friend. Peel off the tough outer layer and cut it into wedges. Coat with olive oil, season—add a little minced garlic if you’re in the mood—and roast in a 400°F oven. Remove when golden brown and fork-tender. Sprinkle with shredded parmesan, and say hello to another delicious oddball vegetable buddy.
(When in doubt, add butter and/or salt.)
~3g net carbs per cup of raw kohlrabi
Boring root vegetables like rutabagas or turnips turned, literally, into a swingin’ side dish. Peel your raw veggie and take it for a spiralizer whirl. Melt some butter in a large non-stick pan and sauté the spirals—roodles? toodles?—over medium-high heat, stirring constantly for 5 minutes or so (depending upon how “al dente” you like them). Add more butter as needed to keep ‘em moist. Season with plenty of salt and pepper and sprinkle on some freshly chopped herbs. It’s a veggie revolution.
(When in doubt, add butter and/or salt.)
~9g net carbs per cup of raw rutabaga
Slice and serve. That is all. Okay, we can’t leave all this blank space, so here are a few more words: Slice around the avocado, down to the pit, and twist apart the two halves. Slice the fruit stem-to-stern and peel the rind from each slice. Arrange your slices on the plate in some decorative pattern, drizzle with olive oil, and season with salt, pepper and chopped herbs. Serve with a wedge of lemon or lime and practically no effort whatsoever.
(When in doubt, add salt and/or pepper.)
~1g net carbs per half of a raw avocado
These overgrown ‘shrooms make a meaty, earthy, super simple side. Start with portobello caps, wiped clean, and sliced into 1⁄3 inch wide pieces. Brush both sides with olive oil, season, and grill over medium heat for 10 minutes (or pop them under the broiler). Turn the pieces over, and continue cooking for about 10 minutes, or until mushrooms are tender. Serve with a drizzle of melted butter and a sprinkle of fresh herbs. Be one with the earth.
(When in doubt, add butter and/or salt.)
~2g net carbs per cup of raw portobellos
Cheater's guacamole. Just mash up some avocado, add salt and pepper, and serve with a spoonful of salsa and sour cream on the side. Or on top. Wherever. Don’t forget the wedge of lemon or lime. Foster independence—let your eaters do the mixing. Olé.
(When in doubt, add salt and/or pepper.)
~1g net carbs per half of a raw avocado
Appearances can be deceiving. Jicama’s unpromising rough brown exterior hides a sweet, delicate crunch. Even better: no cooking needed. Just peel and cut into sticks. All you need now is a creamy dip. Try one of ours—we like the citrus with jicama—or stir up a favorite for the rest of the gang. Or you can break out and, like Fleetwood Mac says, go your own way. Have at your bad self.
(When in doubt, add salt and/or pepper.)
~5g net carbs per cup of raw jicama
Release your inner bunny. Turn raw carrots into a colorful, tangy salad in the wink of an eye. What’s the trick? Buy your carrots already julienned (although if you are industrious and have knuckles of steel, you can grate them yourself). Place in a bowl and toss with our creamy dressing. Some people add raisins, but we would never do that. Parsley, yes. Orange zest, perhaps. Fresh chives, maybe. Raisins? Never.
(When in doubt, add salt and/or pepper.)
~9g net carbs per cup of raw carrots
You’ll find this hidden gem tucked away in the canned vegetable aisle. Just open the can or jar and drain. Arrange them on a plate with something—anything—green. Try some lettuce, herbs or spinach (or let them roll naked on the plate, it’s okay). Drizzle with olive oil or a fresh vinaigrette, and sprinkle on chopped herbs of your choice. (Or dunk ‘em in a dip if you have dip for dunking.) We heart them.
(When in doubt, add salt and/or pepper.)
~3g net carbs per cup of canned hearts of palm
Knock knock. Who’s there? Olive. Olive who? Olive you. And we love olives too. Too often sidelined as a garnish, olives are actually a fruit, but with more fat than sugar, so we treat them like a vegetable. Because we can. Pick out an interesting selection from your local olive bar and serve them. Olive of them.
(When in doubt, add salt and/or pepper.)
~3g net carbs per 20 large olives
