Colette's Blog

April 13, 2018

Now that you’ve given your #AtkinsPantry a spring clean and the weather is warming up, it’s time for a special meal that celebrates the fresh flavors of spring. I’ve pulled together a variety of low carb recipes that feature vegetables and fruits currently in season right now, such as artichokes, asparagus and arugula and rhubarb and strawberries. You can mix and match any of these recipes or follow the menus I’ve recommended.

 Surf and Turf

There’s nothing more satisfying than a hearty grilled steak, especially when fresh herbs add a burst of flavor and Asparagus Wrapped in Chili-Spiced Bacon sizzles as a side dish. You can’t go wrong when you start with shrimp cocktail, which is a traditional part of any steak dinner, and the meal ends on a sweet note with Vanilla Mousse with Rhubarb Sauce.

 Shrimp Cocktail with Two Sauces

 Grilled Steaks with Mustard Herb Rub with Asparagus Wrapped in Chili-Spiced Bacon

 Vanilla Mousse with Rhubarb Sauce

 Seafood Feast

You can test your sushi-making skills with this low carb sushi recipe that features cream cheese instead of rice (watch the how-to video here!). The Spicy Ahi Tuna Salad is bursting with vegetables, while Strawberry Granita offers a light and refreshing finish.

 Smoked Salmon and Cucumber Sushi

 Spicy Ahi Tuna Salad

 Strawberry Granita

Spring Comfort Food

This menu is a light take on the heavy comfort food you may have been craving during the colder months. You start with artichoke leaves dipped in rich lemon butter, while chicken and mushrooms pair perfectly with roasted asparagus. And there’s pie for dessert!

 Artichokes with Lemon Butter

 Chicken and Mushrooms with Roasted Asparagus

Strawberry Rhubarb Pie

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