6 Satisfying Low-Carb Recipes

A sustainable diet is one that doesn't feel like one. That was the promise of the Atkins diet. While its popularity may have waned with the passing of its creator, it's hard to deny that it's had a lasting impact on the way Americans eat. Regardless of whether people are on a low-carb diet or not, many now think about what constitutes "good carbs" versus "bad carbs", and there are some elements of his eating regimen that still seem like pretty sound advice today - for instance, the focus on whole, unprocessed foods.

Perhaps Michael Pollan's mantra when it comes to eating sums up the "new version" of low-carb best: "Eat food. Not too much. Mostly plants." The common misconception surrounding the Atkins diet that you should consume gratuitous amounts of protein while all but ignoring the body's main source of fuel, glucose, isn't what most people mean by low-carb these days. Rather, it is this sage advice that sums up the way most humans should eat (notable exceptions being sumo wrestlers, champion skiers, and Michael Phelps), with meat primarily as a flavoring rather than a main course. Note that five of the seven recipes here either don't have any meat, or use meat in a very minor way. And there's even a dessert recipe, too.

If there are carbs in the pantries of the health-conscious these days, it's a pretty safe bet they're of the whole-grain variety - think amaranth, quinoa, and whole-wheat couscous - and not processed sands devoid of nutrition - read white bread, white rice, and pasta. But really, the most important take-home message is this: Cut out the junk, and create well-balanced, satisfying meals from scratch. And that's exactly what these seven satistfying low-carb recipes aim to do.

Diet is not the whole equation. But it is certainly a big part of it.

Avocado and Mint Quinoa Salad

This salad is a good balance between having some carbs in your meal and wanting a light, fresh salad...

Click here to see the Avocado and Mint Quinoa Salad recipe

Portobello Mushroom "Pizzas"

This hearty and satisfying dish proves that low-carb meals don't have to consist of rabbit food...

Click here to see the Portobello Mushroom "Pizzas" recipe

Tuscan-Style Kale Bean Stew

Cannellini beans give this stew a creaminess and body that will make you forget all about the carbs...

Click here to see the Tuscan-Style Bean Stew

Grilled Steak Salad with Autumn Vegetables

The only thing better than how delightfully filling this salad is, is how easy it is to make...

Click here to see the Grilled Steak Salad with Autumn Vegetables recipe

Gluten-Free Banana Walnut Chocolate Chip Muffins

In the morning, nothing quite satisfies like a muffin when you've got to grab breakfast on the run...

Click here to see the Gluten-Free Banana Walnut Chocolate Chip Muffins recipe

Easy Pan-Seared Scallops

Try pairing these spicy scallops with a grüner veltliner (goes well with both seafood and spice) and a simple salad of arugula with Parmigiano-Reggiano in a lemon and olive oil vinaigrette.

The method below does not cook the scallops all the way through, but if you're eating good quality scallops then that's what you want to do. However, if you'd like to cook them through, then keep the heat on for about 45 seconds longer than suggested below.

INGREDIENTS

Salt and fresh black pepper, to taste
6 jumbo scallops at room temperature, muscle removed
Vegetable or grapeseed oil, for cooking
1 Thai chile or other chile, thinly sliced (optional)
Zest and juice of ½ lemon
Arugula, for serving

DIRECTIONS

Salt and pepper the scallops, then heat up a heavy sauté or cast-iron pan over high heat. When hot, add enough oil to coat the bottom and then throw in the chile, if using.

When the oil begins to sizzle, add the lemon zest and the scallops and let cook until they have formed a nice golden-brown crust on the bottom. Add some of the lemon juice. Then, flip the scallops, wait about 5-10 seconds, and then turn off the heat, moving the pan to a cool spot. Allow the residual heat from the pan to cook the scallops for about another minute or two or until the underside has a nice crust.* Add the remaining lemon juice.

Recipe Details

Total time: 10 minutes

*Note: If you'd like, add a tablespoon of Dijon mustard and some white wine to the pan the scallops were cooked in. Scrape up any brown bits remaining in the pan and once the sauce has thickened, serve it on top of the scallops.
Servings: 2

Click here to see Carbs That Are Actually Good for You

-Will Budiaman, The Daily Meal