Low-carb approach

Based on emerging research from around the world, as well as original CSIRO research recently conducted in Australia, the low-carb diet has proved successful in managing lifestyle-induced metabolic diseases, including unhealthy weight gain and type 2 diabetes. 

The diet lowers the proportion of carbohydrate relative to protein and unsaturated healthy fat and encourages participants to follow a regular exercise routine. Here are two easy recipes to help get you on your way.

Greek lamb and eggplant wraps

Prep: 25 mins | Cook: 10 mins | Serves 4

Ingredients

• 600g lean lamb backstrap, cut into 2cm cubes
• 2 teaspoons onion, garlic and Italian herb paste
• 1/2 cup (125 ml) fat-free Greek salad dressing
• 2 large eggplants, thinly sliced lengthways
• 2 bunches English spinach, leaves picked
• 80g walnuts, toasted and chopped

Method

1. Preheat a barbecue flat plate and chargrill plate to high.
2. Combine the lamb, paste and one-third of the dressing in a bowl and season with freshly ground black pepper. Thread the lamb onto eight large metal skewers.
3. Mix together the eggplant and half the remaining dressing and season with freshly ground black pepper.
4. Add the lamb skewers and eggplant to the chargrill plate and cook, turning occasionally, for 8 minutes or until golden and the lamb is cooked to medium–well done. Transfer to a serving platter.
5. Cook the spinach on the barbecue flat plate for 1–2 minutes or until just wilted. Transfer to the platter, drizzle over the remaining dressing and season with freshly ground black pepper. Sprinkle the walnuts over the top and serve.

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Baked tofu ratatouille

Prep: 20 mins | Cook: 15 mins | Serves 4

Ingredients

• 1 eggplant, chopped
• 1 red capsicum, seeded and thinly sliced
• 1 red onion, thinly sliced
• 2 x 200g punnets tomato medley mix
• 1 x 400 g tin cherry tomatoes
• 1/4 cup thyme leaves
• 2 teaspoons fresh garlic paste
• 1 small bunch basil, leaves picked
• 60g baby spinach leaves
• 600g firm tofu, cut into 2 cm pieces
• 2 tablespoons olive oil

Method

1. Preheat the oven to 220°C (200°C fan-forced).
2. Combine the eggplant, capsicum, onion, fresh and tinned tomatoes, thyme, garlic paste, basil and spinach in a large baking dish and scatter the tofu over the top. Drizzle with the oil and season with freshly ground black pepper. Roast for 15 minutes or until golden and cooked.

More recipes:

• Spiced corn fritters
• Mint-as burger with kiwifruit ketchup
• Scones and sandwiches