Food: Cut the Carbs

13 Aug 2015
POSTED BY Y Magazine

Tailor your healthy eating plan with smart food choices that get rid of the bad stuff and introduce the good

Enjoying a taste of summer extends beyond ice cream, salads and barbecues. There are many ways to enjoy the season’s healthiest flavours, and the best place to obtain nutritious inspiration is at your local farmers’ market, such as Muscat’s Mawaleh Central Fruits and Vegetables Market.

If you want to fuel your summer activities in a healthy way, there are tools to help you get there. After all, the best meals are the ones that taste great and make you feel even better, so where should you start? Whether your focus is on mindful eating in general, eating low-carb or reducing sugar, there’s a rainbow of options for you.


Offering flexibility and food variety, Atkins 40 is a low-carb eating plan that helps create and sustain the foundation for a life of healthier eating. With the power to customise menus, the plan helps you to make smart food choices from an allowance of vegetables, nuts and seeds and a variety of fruits, whole grains and legumes. It also features dairy, including Greek yoghurt and cheeses. Keeping a focus on portion control, the plan emphasises eating nutrient-dense carbohydrates and avoiding added sugars.

Maintaining a low-carb lifestyle includes a colourful variety of seasonal produce picks. There is a fresh, low-carb option for every taste, all summer long if you know what to look for. Some of the best choices to add flavour to your summer menus include berries, rock melon, honeydew and vegetables such as salad greens, cucumbers and fresh herbs. A reliable low-carb option available throughout the entire season is summer squash, which can be prepared in a variety of ways – including being used as an alternative to pasta for a light summer meal.

Atkins 40 also makes it easy for consumers to track their daily intake of Net Carbs (total carbohydrates minus fibre). Through interactive tools and a new mobile app you can plan meals, create shopping lists, track carb intake and enjoy watching your progress.

With these tools, you can eat from every food group, enjoying all that summer has to offer while making choices that work with your lifestyle.


Recipe: Courgette Pasta with Almond Pesto


Prep time: 5 Minutes

Cook time: 10 Minutes


  • 1/3 cup whole roasted and    unsalted almonds
  • 1 garlic clove
  • 1 cup chopped fresh parsley
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup plus 1 tbsp extra-virgin    olive oil
  • 1 tsp salt
  • 900g courgette
  • 1/8 tsp crushed red pepper flakes


  1. In the food processor, process the almonds until finely ground. Add garlic, parsley and cheese; pulse 4-6 times. Add in 1/3 cup extra-virgin olive oil and 1 teaspoon of salt (or to taste) and pulse again a few times. Set aside.
  2. Spiralise courgette or use grate lengthwise for longer strands. Preheat large skillet or wok over a medium-high heat with 1 tablespoon of olive oil. Cook courgette for 4 minutes using tongs to stir, and rotate until cooked through.
  3. Toss warm courgette with pesto, sprinkle with pepper flakes (optional) and divide into pasta bowls. Season with additional salt and pepper to taste. Serve immediately.

Note: To roast raw almonds, heat oven to 350°F (177°C) toss nuts on sheet pan and roast for 10 minutes. Cool before using.

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