LOW-CARB SNACKS

QUICK TZATZIKI WITH ASPARAGUS SPEARS

Grate 1 small Lebanese cucumber and squeeze out all excess moisture. Combined with 90g (1/3 cup) low-fat Greek-style natural yoghurt, 1 Tbsp fresh lemon juice, 1 crushed garlic clove, 1 Tbsp finely chopped mint and freshly ground black pepper. Serve with 1 bunch asparagus spears, trimmed and steamed or microwaved. Serves 2 (as a snack).

PER SERVE 257kJ, protein 5g, total fat 1g (sat. fat 0.5g), carbs 6g, fibre 3g, sodium 62mg • Carb exchanges ½ • GI estimate low • Gluten free • Lower carb

ZUCCHINI PIZZA BITES

Cut 1 large zucchini (210g) into 11/2cm-thick slices. Spray with cooking spray and place on a baking tray lined with baking paper. Cook under a grill preheated on medium for 4-5 minutes, turning once or until zucchini is almost tender. Spread 2 Tbsp passata evenly between the tops of the zucchini slices. Sprinkle with 3 Tbsp grated pizza cheese. Return to grill and cook for 2 minutes or until the cheese melts. Serves 2 (as a snack).

PER SERVE 413kJ, protein 6g, total fat 6g (sat. fat 3g), carbs 3g, fibre 2g, sodium 147mg • Carb exchanges 0 • GI estimate n/a • Gluten free • Lower carb

SPICED ROASTED CAULIFLOWER BITES

Cut 200g cauliflower into small pieces. Toss in a bowl with 11/2 tsp extra virgin olive oil,

1 tsp smoked paprika, 1 tsp ground coriander, 1 tsp ground cumin and freshly ground black pepper. Place in ovenproof dish lined with baking paper. Roast in oven preheated to 190°C (fan-forced) for 20 minutes or until very tender. Serve with wedge of lime or lemon, to squeeze over. Serves 1.

PER SERVE 550kJ, protein 5g, total fat 8g (sat. fat 1g), carbs 6g, fibre 7g, sodium 66mg • Carb exchanges ½• GI estimate low • Gluten free • Lower carb