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Low Carb each day, not all day  -16kg in 2016!πŸ˜ƒ now stable&fit with #lowcarb #slowcarb #healthyfood πŸ‡³πŸ‡±in πŸ‡©πŸ‡ͺwith 🌍view flexitarian & bootcamp fan contact me via DM or πŸ“§

http://pinterest.com/lowcarbeachday

Spicy wokked Brussels sprouts, parsnip, leek, carrot, red onion, and a chopped up chicken burger. Seasoned with #sambal badjak, soy sauce, ginger and lemongrass. Tasty #easylowcarb stirfry πŸ˜‹πŸ‘

First bake in my new pie oven dish (@zwilling_de) 😍 A variation on my beloved Savoy cabbage & Parmesan #quiche: this time adding parsnip into the mix as well πŸ˜‹
Happy start of the week to everybody!

Very #highfatlowcarb meal tonight; a salad base with carrot, cucumber, onion and half an avocado, all chopped in cubes mixed with mayonnaise, olive oil, pepper, salt and Provence herbs. Topped with the other half of the #avocado and a poultry burger with GrΓΌnlander cheese. #nomnomnom πŸ˜‹

#foodstyling level 1 πŸ˜‚ or a lazy #lowcarb meal with red cabbage and Wiener sausages. What’s your lazy lowcarb dish? Tips are always welcome πŸ˜‰

#Salad Sunday again!
With lamb’s lettuce, cucumber, red pepper, cherry tomatoes and fried sweet potato with onion. Simple dressing with olive oil, white wine vinegar, pepper and rosemary salt. Topped with hard boiled eggs and a spicy seed mix (@munchyseeds). #putaneggonit πŸ˜„

πŸ˜‹pasta time! With chickpea macaroni (@rapunzel_naturkost) and a veggie mix with zucchini, red pepper, carrot, leek, red onion and tomato. Seasoned with basil, oregano, pepper, salt, and topped with #parmigiano πŸ§€

Who loves roasted veggies? πŸ™‹β€β™€οΈ These are not the lowest in carbs, but definitely count as #healthyfood: roasted Hokkaido pumpkin, roasted parsnip and roasted sweet pepper πŸ˜‹
Roasted in a preheated oven at 200C for about 30-40 minutes. With an occasional flip of the veggies, and leaving the oven door slightly opened so the moist can escape and the veggies get a crunch (especially the parsnip fries). #tipoftheday πŸ˜‰

#vegan dish tonight, veggie mix with a touch of middle eastern cuisine.
Red onion, carrot, aubergine/ eggplant, leek, and zoodles leftover, seasoned with pepper, rosemary salt, cumin, paprika and #zaatar herbs. Topped with some sesame and pomegranate seeds πŸ‘ŒπŸ˜‹

Happy #friyay! πŸ’ƒπŸ»πŸ•ΊπŸ½
I’m starting the weekend with a big bowl of spinach #zoodles πŸ’š This time with a spicy twist by adding red bell pepper, chili flakes and a good topping of chilli bites seeds mix (@munchyseeds). Wish you all a great weekend!

Beef burger served #lowcarb style 😍 topped with @beemstercheese and combined with a slightly bittersweet salad.
For the salad I started with a mustard-honey dressing and marinated thinly sliced #navet and cucumber in it for a while. Later also added finely chopped radicchio, red bell pepper and a mixed salad leaves (called β€œAsian salad” by my organic food box). By mistake I had received 2 oranges in my last box too, and for this salad that was a tasty addition. πŸ‘Œ

Tonight I’m having an #omelette with leftovers, but this one ☝️ from a while back was really yummy too: combined with baby #spinach, chestnut mushrooms and garlic #gambas πŸ‘Œ

Healthy #veggies tonight- Brussels sprouts, red onion, carrot and beetroot, seasoned with Provence herbs, pepper and rosemary salt. Topped with a dot of horseradish cream cheese πŸ‘Œ.
What is your favorite way to make #brusselssprouts? πŸ’š

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