Avoid Being a Bloated Bride with this Low Carb Recipe

11 Jan 2016

If the wedding day is nearing and all that Christmas grub got the better of you, try this low-carb recipe from food blogger Lisa Roukin to beat the bloat 

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Slimming for a honeymoon or wedding? Beat the post Christmas bulge and slip into your dream wedding gown with ease by detoxing and going easy on carbs this January.

We have the perfect recipe to get brides-to-be feeling bloat free thanks to chef, cookery teacher and food blogger, Lisa Roukin. Gluten-free recipes are Lisa’s specialty, with her latest cook book 'My Relationship with Food’ featuring 100 nourishing dishes that use minimal dairy products and refined sugars.

Lisa believes spiralised vegetables are a great way to avoid starchy carbohydrates that can leave you feeling bloated. Here she shares with Bride a spiralised courgette and aubergine sauce recipe as a delicious pasta alternative that doesn't skimp on flavour.


Aubergine Sauce with Courgette Spaghetti

Courgette spirals makes a surprisingly tasty alternative to pasta. This aubergine sauce can also be cooked separately and used as a side dish or as a topping for quinoa.

{serves 4 - 6}

2 large aubergines, cut into small cubes (approx. 1cm)
2 onions, chopped finely
2 tbsp extra virgin olive oil
2 tsp bouillon powder
4 garlic cloves, crushed
2 tsp tomato purée
1 x 400ml tomato sauce either tinned or glass jarred
3 tsp sun-dried tomato paste mixed herbs

6 large courgettes, made into spirals
Parmesan cheese, grated
1⁄2 tbsp extra virgin olive oil (if sautéing the courgette spirals)
Black pepper and sea salt

Preparation time – 40 mins, cooking time – 50 mins

Add the olive oil to a large non-stick frying pan over a medium to high heat. Fry the onions until translucent. Add the cubed aubergines, and continue sautéing for a further 10 minutes until the aubergine starts to soften up.

Add the bouillon powder to the frying pan and continue to cook for a further 10 minutes. You will notice that the powder will draw the moisture from the aubergines. Add the crushed garlic, black pepper and a little salt. Continue to sauté.

Reduce the heat then add the tomato purée and sun-dried tomato paste. Add the tomato sauce, increase the heat until bubbling (continue stirring) then reduce to simmer and leave to cook for 30 minutes. If your sauce reduces too much, add a little water.

Spiralise the courgette and either serve raw or you can pan fry in 1/2 tbsp extra virgin olive oil, seasoned with sea salt and black pepper for 2-3 minutes. Serve immediately, sprinkled with grated parmesan and black pepper.

Lisa’s tip:
If you don't have a spiraliser you can serve this sauce with your choice of gluten free pasta. Or, if preferred, try it cold with a variety of dips and gluten-free crackers.

About Lisa’s book


With recipes for lunches, soups, sides, dinners and treats, My Relationship with Food features 100 seasonal dishes to help make the best use of produce available for nourishing meals. With all recipes being virtually gluten free, it’s ideal for those with a food intolerance. 


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