No Carb Dinner: The 5 Best Cold Recipes

Avoid carbohydrates for dinner: That’s why it’s healthy

Carbohydrates are found in many popular foods: pasta, bread, and cakes are full of saccharides. But: In the body, all carbohydrates are converted into dextrose (glucose).

• The body is flooded with sugar, which can lead to health problems in the long run. These include inflammation, damage to the heart, kidneys, or eyes, and an increased risk of serious diseases such as fatty liver, diabetes, heart attack, or cancer.
• A low-carbohydrate diet high in fat and protein makes sense for healthy people—who want to stay healthy.
• Why not just use dinner to end the day in a light and healthy way?
• Low-carb meals are fresh, tasty, and healthy – regardless of whether you eat them as part of a diet or simply because you want to do something good for your body in between.
• In general, carbohydrates have no place at dinner. Nevertheless, saccharides can be found in abundance on German dinner plates. Bread, butter, sausage, and cheese are popular, as are warm dishes such as pasta.
• Low-carb meals are a healthy alternative to traditional dinner recipes.

Recipe 1: Creamy Cream Cheese Walnut Dip

For the dip, you need 50 grams of walnuts, 175 grams of Hochland sandwich slices “Mild Spicy”, ten sprigs of thyme, and 500 grams of cream cheese, salt, and pepper. The amount should be enough for about eight servings.

• Finely chop the walnuts. Roast them in a pan over medium heat for about seven minutes and then salt them a little.
• Dice the cheese slices and pluck the thyme into small pieces.
• Place the walnuts, cheese, thyme, and cream cheese in a bowl and mix together. Season the mixture with salt and pepper.
• Fresh bread or vegetable sticks made from cucumber, carrots, radishes, or peppers go well with this.

Recipe 2: Salmon Horseradish Wrap

For four wraps you need the following ingredients: 100 grams of wholemeal spelled flour, salt, four eggs (size M), a small bunch of dill, a small bunch of parsley, a lemon, 200 grams of sour cream (24 percent fat), 50 grams of spread Apple horseradish, pepper, 100 grams of romaine lettuce, half a red and half a yellow pepper, six teaspoons of extra virgin olive oil and 200 grams of sliced ​​smoked salmon

• Mix the flour, 200 milliliters of water, and a pinch of salt. Then stir in the eggs and let the dough rest for 15 minutes.
• Wash and chop all the herbs – except for the dill for the garnish – and add to the dough.
• Finely grate the lemon zest. Then cut the lemon in half and squeeze out the juice.
• Mix the sour cream, horseradish spread, lemon zest, and a tablespoon of lemon juice. Then season with salt and pepper.
• Clean the lettuce and peppers and cut them into strips.
• Heat the oil in a pan and use the batter to make six thin pancakes.
• Spread the pancakes with horseradish cream. Leave a border of about five centimeters. Top with salmon, peppers, and lettuce. Fold in the edges and roll into wraps. Garnish the finished wrap with dill.

Recipe 3: Spinach Salad with Apricots and Fried Bacon

For the delicious spinach salad, you need the following ingredients: 200 grams of baby spinach, 500 grams of apricots, a red onion, two cloves of garlic, 150 grams of bacon (sliced), a tablespoon of vegetable oil, four to five tablespoons of white balsamic vinegar, two tablespoons of lemon juice, a teaspoon maple syrup, salt, pepper, two tablespoons olive oil, four teaspoons pine nuts. The ingredients are enough for four servings.

• Wash the spinach and place it in bowls or deep plates.
• Halve the apricots, stone them, and cut them into narrow wedges. Then place it on top of the spinach.
• Peel onion and garlic and chop finely.
• Fry the bacon in a pan for two minutes on each side until crispy and drain on kitchen paper.
• Put the onion and garlic in the hot drippings and sauté until translucent. Then deglaze with vinegar and place in an extra bowl. Add lemon juice, olive oil, maple syrup, salt, and pepper and stir to combine. Scatter the bacon and pine nuts over the salad and drizzle with the dressing.

Recipe 4: Avocados with vinaigrette, arugula, and Parma ham

To prepare three servings you will need: Two tablespoons of balsamic vinegar (white), half a teaspoon of honey, some Tabasco, four tablespoons of olive oil, a ripe avocado, 40 grams of Parma ham or Serrano, a handful of rocket, salt, and pepper

• Using a whisk, whisk together the vinegar, salt, pepper, honey, Tabasco, and olive oil in a bowl.
• Halve, peel and cut the avocado into wedges. Mix immediately with the vinaigrette. Place everything in the fridge to marinate for 5 to 10 minutes.
• In the meantime, wash the arugula and arrange them on plates. Top with the marinated avocado and sliced ham.

Recipe 5: Yoghurt Basil Terrine

The light yogurt basil terrine requires a few ingredients and a little patience. But it will be worth it. You need 800 grams of natural yogurt (whole milk yogurt), 200 milliliters of cream, eight leaves of gelatine, water for soaking, four tablespoons of basil leaves (finely chopped), salt, pepper, sugar, a red onion, a tablespoon of vinegar, four tablespoons of olive oil, 500 grams of tomatoes, some basil for garnish. The tureen is enough for four people.

• Soak and dissolve the gelatin according to package directions.
• Season the yogurt with salt and pepper and stir in the dissolved gelatine. Caution: The temperature difference must not be too great, otherwise lumps may form. It is best to first stir two to three tablespoons of yogurt into the gelatine. So it cools down more slowly.
• Whip the cream until stiff and add to the yogurt mixture along with the finely chopped basil.
• Line a loaf tin with cling film. Pour in the yogurt mixture and spread evenly. Chill for a few hours (preferably overnight).
• Blanch the tomatoes, peel, deseed and cut into small cubes. Dice the onion and sauté in olive oil until translucent. Then deglaze with vinegar. Mix onion and tomato together. Season with salt, pepper, and sugar.
• Carefully invert the solidified yogurt terrine onto a plate. Remove the cling film and cut the terrine into slices. Finally decorate with basil leaves and arrange the tomatoes around the terrine.