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A sugar-free zone

Low Carb Recipes: To sustain a low carb way of life, make sure you eat healthy foods that you enjoy, not as a burden. Use these gourmet high-protein, low carb recipes suitable for the Atkins diet and most low carbohydrate diets.
  Featured Gourmet Low Carb Recipes:
Grilled Portabello Mushroom Salad with Gorgonzola Dressing
Buttery Tuna and Caper Mousse with Eggplant
Cauliflower and Goat's Cheese Puree
Korean-Style Tofu
More gourmet low carb recipes from Karen
More low carb recipes from our readers
  Featured articles:
Which low-carb plan is right for me?
First low carb diet book ever, since 1860's
Studies suggest Atkins diet is safe!
Low carb Tiramisu recipe!
The truth about low carb sweeteners info
Living la vida low carb!
Low carbohydrate diet helps diabetics
Carbohydrate Counter
 Go to readers' low carb recipes

Low Carb Recipes by Karen

Karen Barnaby, best-selling author and Executive Chef, The Fish House in Stanley Park, Vancouver.
True to my threats, I am teaching two low-carb cooking classes this fall! I’ve been teaching for 15 years and since so many people in my classes have commented on my weight loss, I decided to "go public" and show them the way. Each class will have a different menu. 

 Low Carb Recipe of the week: 

Seared Tuna with Soy Wasabi Glaze

Slow Roasted Herb and Spice Cured Pork Shoulder

Karen Barnaby's new book: The Low-Carb Gourmet

You can order a signed copy directly from Karen's restaurant, the Fish House. Also available from, Amazon Canada and Amazon UK

Feta and Olive Meatballs

Liptauer Cheese

Feta and Olive Meatballs

Roasted Cabbage with Bacon

Zucchini, Sour Cream and Jack Cheese Bake

Brussels Sprouts with Cream Cheese, Toasted Almonds and Nutmeg

Lime “Angel” Custard

Flat Roasted Chicken with Prosciutto and Green Olives  

New York Style Cheesecake with Brazil Nut Crust

Basic Vegetable Cream Soup

Simple Chicken and Coconut Milk Curry


Christmas Special:

Sugar Plums

Orange Spice Cookies

Chocolate Mint Truffle Squares

Upside-down Breakfast “Soufflé”

Pumpkin Chiffon Pie

Daik-tato Cakes

Cauli-flied Rice

Ricotta and Espresso Cream

Bourbon, Chocolate and Burnt Almond “Ice Cream” Cheescake

No-Bake Vancouver Cheesecake

Sake Braised Pork Belly

Tea Eggs

Jasmine Tea Jelly

Coffee Jelly

Celery with Sesame

Ricotta Semifreddo with Warm Rhubarb Compote

Rhubarb fool and Rhubarb compote

Asparagus with Browned Butter and Poached Eggs

Asparagus with Cool Goat’s Cheese Sabayon

Asparagus Frittata

Roasted Asparagus

Low-Carb Tiramisu

Daikon, Chinese Cabbage and Tofu Soup

Red Swiss Chard with Bacon, Garlic and White Wine

Broiled Spinach with Four Cheeses

Chicken With Bacon, Cream And Thyme

Flat Roasted Chicken with Prosciutto and Green Olives

Korean-Style Tofu

Curried Tofu, Mushroom and Pepper Scramble

Stracciatella - Italian Egg Drop and Parmesan Cheese Soup

Cabbage and Daikon Soup with Sausages and Sour Cream

Blue Cheese Dressing

Panna Cotta

Thanksgiving Menue :

Creamed Spinach with Garam Masala

Garam Masala

Braised Escarole with Parmesan Crust

Daikon Purée with Browned Balsamic Butter

Cranberry Sauce

Laotian Salad with Egg Dressing

Chocolate Truffles

Buttery Tuna and Caper Mousse with Eggplant

Grilled Portabello Mushroom Salad with Gorgonzola Dressing

Hazelnut Zabaglione Roulade 

Shrimp and Nori Rolls

Grilled Flank Steak with Cumin Aioli

Chopped Summer Salad with Mint and Parmesan Dressing

Thai BBQ Chicken

Thai Sweet and Sour Chile Dipping Sauce

Baked Salmon Steaks with Parsley, Vermouth and Cream

Salmon Steaks with Garlic and Green Chilies

Kheema-Spiced Ground Beef

Mushrooms with Fennel Seed and Ginger

Albacore Tuna "Melt"

Slightly Italiano Meat Loaf

Two Fat Ladies Meatloaf

Cumin and Coriander Crusted Leg of Lamb

Pine Nut and Parsley Salad

Spicy and Cheesy Toasted Pumpkin Seeds

Sweet Cinnamon Toasted Pumpkin Seeds

Halibut with Pine Nut and Parmesan Crust

Cream Cheese and Lemon "Macaroons"

Cauliflower and Goat's Cheese Puree

Salmon with Bacon, Tomato and Caper Vinaigrette

Strawberries with Balsamic Vinegar and Black Pepper


New! The Low-Carb Gourmet, by Karen Barnaby

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