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Low-carb the secret to becoming a healthier traveller

Whether you’re looking to shift those persistent last few kilos, eat more healthily whilst travelling, scientific evidence is mounting in favour of low-carb eating.

Whether you’re looking to shift those persistent last few kilos, eat more healthily whilst travelling, scientific evidence is mounting in favour of low-carb eating.

We’ve all been there, reaching for that extra muffin at the hotel buffet, chewing on questionable food choices at airports and in pure holiday excitement had one too many desserts.

Staying healthy whilst travelling is damn hard, full stop.

But surprise, surprise – it’s actually possible to eat well whilst on the road.

“The secret is making changes in eating habits a lifestyle choice, and to do that successfully food choices need to be simple, easy to prepare and incorporate real, nutrient-rich foods” says Ms Colette Heimowitz, Vice President of Nutrition and Education at Atkins Nutritionals.

Use the simple recipes below as a kick-starter to your journey towards becoming healthier.

Atkins Coconut & Vanilla Bean Pikelets with a Buttery Berry Coulis

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Drizzle with the warm berry coulis to serve.

 

Atkins Smoked Salmon and Strawberry Carpaccio

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

  1. Arrange salmon onto a flat plate, distribute capers, salt and pepper and olive oil over the salmon.
  2. Slice strawberries into halves of quarters, and distribute around salmon pieces.
  3. Sprinkle rocket evenly over the centre of the salmon.
  4. Serve, and enjoy! It also tastes great with poached eggs – just be sure to add them to the carb count!

 

Atkins Green Breakfast Smoothie

Atkins Green Breakfast 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

  1. Wash all ingredients, remove skin for ginger and tops from strawberries. Chop hard ingredients into bitesize chunks.
  2. Place ingredients in blender and blend until smooth.
  3. Serve as is, or pour over ice for a refreshing alternative.

Do you have a favourite low-carb recipe? Share it with us in the comment section below…