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OLA FOODIES!

Welcome to the second in my new series of

LOW CARB MEALS THAT DON'T SUCK!

So as many of you know, I have hopped back onto the "low carb" bandwagon - no, I am no "noob" at it... but have admittedly derailed a few times over the last 6 years or so haha! Anyway, that aside... I know there are MANY people who are trying to change there eating habits to be a little more low carb but the reality is if you google it, you come up with so much of the same boring stuff that really does not do much to keep you away from the pasta or potatoes haha! So.... with that in mind, and in the interest of keeping myself inspired - I have decided to start a regular series sharing low carb recipes with all of you that are ACTUALLY something you would want to eat!

You can refer to the bottom of this post to find previous recipes shared.

On the menu today, we have...

A DELICIOUS DUO!

Roasted Zucchini & Italian Tomatoes with Black Pepper & Paprika Chevin Cheese
AND
Garlic, Parsley & Brown Onion Buttered Sweet Potatoes

We had a braai the other night and I had some left over goodies in the fridge from the Italian Pan which I made the other day - so I wanted to put them to use and this is what I came up with. Both "warm salad sides" turned out ABSOLUTELY FABULOUSLY!!! They really completed the plate!

Roasted Zucchini & Italian Tomatoes with Black Pepper & Paprika Chevin Cheese

I chopped up a couple of zucchinis into rounds and then some Italian tomatoes in half. Lined a roasting tray with some foil and tossed them both into the tray. Lightly seasoned with some salt, pepper, parsley, a little chicken spice and a dash of olive oil. I popped that into the oven at 200 degrees Celsius (400 degrees Fahrenheit) for 15 minutes, removed it and tossed and then returned it to the oven for another 10 min.

Once the veg was done, I placed it in a serving bowl and allowed it to cool. I then added some crumbled Chevin cheese (soft goats cheese). You might want to pop the cheese into the freezer for about 30 minutes before you slice and crumble it, as it is a very soft cheese and it can get messy at room temperature. Chilling it just makes it all a little easier.

AND NEXT UP IS...
Garlic, Parsley & Brown Onion Buttered Sweet Potatoes

This side is even easier than the first one. You simply bring a pot of water to the boil, add some peeled and cubed sweet potato and cook it until cooked through but not crumbly (approx. 15-20 minutes). Drain it well and then place it back into the pot (offf the heat). Add a tablespoon of REAL butter, a handful of chopped parsley, a heaped teaspoon of finely chopped garlic and about a third of a packet of brown onion soup powder. Do not mix it straight away... allow the butter a chance to melt and the potatoes a moment to cool.

Do no stir this with a spoon because the sweet potatoes do tend to break easier than traditional potato. Pop the lid on, grab a dish cloth, cover the air holes on the pot and make sure you are pushing the lid closed nicely. Give it a swirl in your hands and then a couple of quick tips upside down. Best to do this over the sink and sometimes the butter does leak out of the pot. But it is a great way to mix it all up without damaging the potatoes. Once that is done, you can place it in your serving bowl, cover with some cling wrap and then place in the fridge for about 40 minutes to set nicely. You can serve this cold, room temperature or warm.

And that's it! You have two delicious and low carb sides to accompany any meat! In fact, these two sides together could constitute a main meal all on their own!