I found these in my local supermarket, and have used them for my lunches this week.
Following a low carb diet, I usually avoid the bread/bagel/wrap based lunches, but when I spotted these at 100 calories each, 4g carbs and 12g protein I just had to try them. The main ingredient is pea protein, so they are an easy way to get some more protein content.
Filling 1:
Cream cheese, smoked salmon, chopped green onions (scallions)
These held together really well, and the scallions added a bit of crunch to what might otherwise be a bit soft texture wise.
Filling 2:
Cottage cheese, roast red pepper, basil, and marmite.
Smearing a good teaspoon of marmite over the base before adding the toppings is a tasty way to add flavour, and the roast red pepper was a good alternative to tomato.
Filling 3:
Ricotta, roast broccoli, artichokes, plenty of salt and pepper
Ricotta can be a bit bland and chalky, so next time I’d add some jalapeños give it more of a kick. Good way to use up leftover veggies.
Overall verdict:
The wraps are lovely and soft, easy to roll and don’t disintegrate like some other low carb alternatives. I accompanied each wrap with a mini salad of either tomatoes and celery, kimchi, sugar snaps and cucumber. I will definitely be making these part of my usual meal planning.
Low calorie (and low carb) foods that I rely on when I’m watching the calories and carbs eg on the 5:2 or Fast 800 approaches. Inspired by my friend Helen’s A-Z of Scottish Dancing, here’s my list of foods I find help me enjoy cooking and eating this way.
A- Anchovies. Yes, those wee fish you find on pizzas. A few snipped into a salad add a real salty tang, as well as a hit of protein.
B- Bovril. Although I don’t eat meat I’m not a strict vege (or pesce-) tarian, and a mug of Bovril is very satisfying when hunger pangs strike. A 12g spoonful is 17 cals, and 4g of protein.
C- Cottage cheese. A useful non-egg breakfast, I like a spoonful of this with radishes, cucumber or tomato, and a sprinkle of za’atar (see later)
D- dulse. This dried seaweed is a bit of an Irish seaside tradtion, but Belfast wans can get it in Sawyers or greengrocers. Chewy and salty with a hint of the ocean, it packs a few useful vitamins as well, Try it as an alternative to nori or other seaweeds in miso soup (see later) or a Bhudda Bowl.
E – eggplant, or aubergine. Very useful in making dips like baba ganosh, or cut into steaks and spread with miso (see later) paste as a “steak”. Essential element of ratatouille, or as caponata.
F- Frozen berries. I try not to have too much fruit, but once a week or so I’ll make overnight oats or chia pots. Mixed berries keep well in the freezer, and are ideal for this. If added to the dish the night before they will have defrosted by morning.
G – Greek Yoghurt. There is always a vigourous debate on social media about the “best” or “right” Greek yoghurt to get, unsurprising given the wide variety of natural, plain, Greek, Greek-style, Skyr etc available. Check the label, avoid extra additives, and don’t go for low-fat.
H – Herbal teas. I surf through the day on water (see later) black coffee, and herbal teas, I keep a little “lucky dip” carousel at work, but the Yogi Choc flavour is heavenly when you need a hit of chocolate.
I – Itsu brand. Miso soup (see later) is a great standby for light lunches or quick pick-m-ups. I like this brand, at 21 cals per sachet.
J – jackfruit. As a not-quite-vegetarian, I’m always on the lookout for ways to add more variety. Jackfruit, available in cans, make a good sturdy textured addition to curries and stews.
K – Konjac noodles. Substiture noodles, pasta and rice made from konjac root are sold under names like Slim or Naked. They are not to everyone’s taste, some say they taste like rubber bands, and can have a fishy odour when the sachet is opened, but when well rinsed they can have the right look and feel.
L – lemon and lime. Always in my fridge, add a slice of either to hot or cold water, squeeze over salads or in stirfries. Keep some wedges in the freezer to add instead of an ice cube to cold drinks.
M – miso soup. You can buy sachets to which you just add hot water, or make your own with miso paste. I like to make a “fully loaded” version with thinly sliced mushooms, cubes of tofu, beansprouts, spring onions, and a sprinkle of dulse (see above).
N – nuts. Useful for ading a wee bit of protein, though not as much as some people believe. Cashews are great in stir fries, walnuts are lovely with a bit of blue cheese, and almonds have a satisfying crunch.
O – Olive oil. The best oil to use. I also use coconut oil, and locally grown rapeseed.
P – prawns. These pack an amazing protein to calorie ratio, are great hot or cold, in spicy dishes or in cool salads. I try to keep frozen raw prawns as a freezer standby, they can be defrosting under cold running water.
Q – quinoa. I cut right back on cereals and grains, but quinoa has protein content as well, and cooks in 15 mintues.
R – rainbow. Eat the rainbow! Aim to get a range of colourful foods, like beetroot, peppers, courgettes, cauliflower, tomatoes.
S – spices are key to maing food tasty. And don’t underestimate the importance of Sleep.
T – Trout, Tuna, Tofu. Great protein sources. I prefer smoked trout to salmon, it is tastier and has slightly fewer calories.
U – Un-alcoholic drinks. Ok I know that’s not a real word! There’s a great many not-gins on the market at the minute, add a frozen lime wedge and a diet tonic to a large glass and you’ll not feel you are missing out at all.
V- vegetables. Eat lots of them, especially those that grow above the ground. Spinach, pak choi, broccoli, mushrooms, and salad veg like tomatoes, cucumbers, radishes, are always in my veg drawer. And onions! But no potatoes.
W – water. Drink lots of water. I aim for 2l a day, and try to keep a bottle by me at all times. First thing in the morning, start with a large glass.
X – F.U.N.E.X? S, V.F.X. So goes the old Two Ronnies sketch, and S, I always have a plentiful supply of X. I go for large free-range, local if possible. I probably eat at least one a day, love a quick scramble with whatever veggies are about for breakfast. My Sunday standard breakfast is a soft boiled egg with asparagus dippers, and I usually boil a couple of extras to have during the week. I’ll also whip up a a batch of fritattas with eggs, cheese, and veg – spinach, cooked cauli, spring onions, roast peppers, olives. They make a handy portable late breakfast to have at work, and can be frozen.
Y – Yukata, is another brand I like for miso soups, sushi ginger, and other Asian ingredients.
Z – za-atar, one of my favourite spice mixes to sprinkle on scrambled egg, soups, or cottage cheese.
I’m always keen to try new foods and recipes, and I was intrigued by jackfruit, which is getting used in many vegetarian meals these days. It’s most often seen as some sort of BBQ pulled dish, which I don’t care for. So I made a curry instead.
Ingredients:
1 tin jackfruit
1 onion (80-100g)
1 red pepper (100g)
100g button mushrooms, quartered
1 tin tomatoes
1 tsp coconut oil
Curry spice – I used garlic paste from a tube, a tsp of chillies from a jar, turmeric, ground coriander, and cos I had them, curry leaves, I also threw in a cinnamon stick and a star anise.
Sweat the finely chopped onion in the coconut oil until translucent.
Add the diced red peppers, and continue to cook on a low heat, covered, for 5 minutes.
Add the mushrooms and stir everything well together.
Add in the curry spices and stir well.
Add the tinned tomatoes, the jackfruit, and give everything a good stir. Break the jackfruit up as you stir. Bring to the boil, then reduce to a simmer while you prep the rice.
Coconut Lime Cauli-rice
For each serving:
150g cauliflower florets, grated. I use my special cauli Iron Maiden.
Melt a tbsp coconut oil in a frying pan and add the cauli rice, stirring to get it covered in the oil. Let it cook gently for 5-8 minutes, until itstarts to get a bit nutty. Add salt and pepper, and half a lime squeezed. I threw in some chopped parsley from my gardon for colour. Add in some grated coconut (10g)
Serve with a blob of yoghurt (or vegan alternative) and a sprinkle of coriander leaves.
I got 3 “my size” servings from this, 300 cals with the rice, but it would make 2 generous portions.
Note: I like the jars of easy chilli. It’s easy to control the heat of the end result, as opposed to actual chillies. When the jar is empty, I half fill it with water, give a good shake, and used that chill flavoured liquid to add a kick to soups, stews etc.
Dancing At Lunacy 