Irene said:
I've talked about this with friends who low-carb, and one thing we agree on:
One of the downsides of this diet is that you don't have 'stuff to put
things on.' Things like bread for meats, fish etc, and corn chips for
guacamole.

Any suggestions?

Yeah---serve pesto over steamed mixed veggies; dilute and serve over a
green salad; spread it over chicken breasts or white meat fish before
cooking or at the table; use it like mayo to dress tuna, chicken or turkey
breast; dip daikon radish slices, cucumber, celery, or carrot slices in it.
Guacamole is fantastic on top of a chicken and veggie salad.  Ditto for
salsa.  (Try it on eggs too!)

I serve tomato sauce with meatballs or leftover chicken on a bed of
spinach, steamed cauliflower with broccoli, mushrooms, celery, red radish,
or green beans.... Almost any tasty sauce, dip, marinade, or dressing can be
served over raw or lightly cooked veggies, or lean fish, poultry, and in
some cases red meat, with great results!

Replace chips with raw sliced veggies (daikon radish is great if you haven't
tried it; baby carrots are delish too!).  With a special mandolin (?) slicer
with
assorted attachments, you can slice carrots, daikon, and zucchini to have
the
shape and look of wrinled potato chips (like the raw carrot *chips* sold in
some supermarkets).  They make great dippers and are great raw if you want
to nosh on something before a meal....

Rachel

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