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Yummy Mummy this Mother’s Day

Whether you’re looking to shift that persistent post-pregnancy paunch, eat more healthily on the go or just get back a bit of your old bounce; scientific evidence is mounting in favour of low-carb eating.

As the perfect pathway to long-term weight management – with extra energy to boot, “the secret is making changes in eating habits a lifestyle choice,” with simple food choices, easy to prepare, and incorporating nutrient-rich foods – that is both satisfying and suitable for the whole family, said Ms Colette Heimowitz, Vice President of Nutrition and Education at Atkins Nutritionals.

“The Atkins Nutritional Approach was formulated on this basis – which is why it has proven successful for so many people – Mums included.”

So to the Yummy Mummy on Mother’s Day!

 

Atkins Coconut & Vanilla Bean Pikelets with a Buttery Berry Coulis

Serves 4, 9.45 grams of carbs per serve

Ingredients

Pikelet mixture:

1/3 cup coconut flour; 1/3 cup almond flour; 4 eggs; 1 ½ cups coconut milk; 5g vanilla bean; 1 tbsp butter

Berry Coulis:

1 cup fresh or frozen mixed berries; 1tbsp butter; ½ tsp vanilla; ¾ cup coconut oil

Method

To make the coulis, melt the butter in a pan over a low heat. Once melted add the vanilla, berries and coconut oil, leaving to lightly simmer for just a couple of minutes. Remove from heat and set aside.

To make the pikelet mixture, whisk eggs until they start to become frothy, continuing to whisk whilst slowly adding the coconut milk. Scrape the inside of the vanilla bean (or beans if small) into the mix, and whisk until evenly distributed. Add in the bi-carb soda, almond and coconut flour and mix well until combined.

Melt a small amount of butter in a fry pan, place tablespoon mounds of mixture around the pan, leaving plenty of space between each pikelet. Spread each mound out to ensure an even thickness.

Cover pan for 1-2 minutes to allow to steam, then flip pikelets and allow the other side to cook. Remove from pan once both sides have started to brown.

Drizzle with the warm berry coulis to serve.

 

Atkins Smoked Salmon and Strawberry Carpaccio

Serves 4, 2.5 grams of carbs per serve

Ingredients

400g Smoked Salmon; 1 tbsp Olive Oil; Pinch salt and pepper; 1 tbsp capers; ½ cup rocket; 1 cup fresh strawberries

Method

Arrange salmon onto a flat plate, distribute capers, salt and pepper and olive oil over the salmon.

Slice strawberries into halves of quarters, and distribute around salmon pieces.

Sprinkle rocket evenly over the centre of the salmon. Serve, and enjoy! It also tastes great with poached eggs – just be sure to add them to the carb count!

 

Atkins Green Breakfast Smoothiebreakfast smoothie

Serves 1, 13.6 grams of carbs per serve

Ingredients

100ml coconut water; 150mL water; 1 large celery stick; 1 cup baby spinach; ¼ cup parsley; 100g strawberries; 1 tbsp lime juice; 1 small nodule of ginger (around the size of a thumbnail)

Method

Wash all ingredients; remove skin for ginger and tops from strawberries. Chop hard ingredients into bitesize chunks.

Place ingredients in blender and blend until smooth. Serve as is, or pour over ice for a refreshing alternative.

Formulated for safe weight loss, management and lifelong eating, Atkins is based on a dietary intake of whole foods rich in vitamins and ‘good carbohydrates’ including low sugar fruits, leafy green vegetables, whole grains, nuts, legumes, dairy, good fats, and protein (fish, poultry, red meat and tofu) – and eliminating highly processed carbs and sugar.

For details about the Atkins Nutritional Approach log onto www.atkins.com

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