Low-Carb, So Simple!

sauce

Pico de Gallo (Vegan)

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Pico de Gallo | Low-Carb, So Simple!

¡Bienvenidos a todos! Soon it’s Cinco de Mayo and time to party! I’ve created some easy and tasty recipes for you to achieve an authentic atmosphere. Let’s start with Pico de Gallo, fresh salsa or salad, which accompanies any Mexican food in a perfect way. It’s a bit spicy but in a gentle way: it tickles your tongue but doesn’t scorch it.

This Pico de Gallo is for all those who hate cilantro (including me…), however, those who adore this peculiar produce of Mother Earth can add chopped cilantro to their hearts’ content.

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Tzatziki

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Tzatziki | Low-Carb, So Simple!

This is how I’ve made my tzatziki for years. The classic simple and tasty Greek-style sauce or dip goes well with almost any meat or fish.

I also like to serve tzatziki as salad dressing. For example, simple salad consisting of iceberg lettuce and watermelon tastes heavenly when topped with a dollop of tzatziki.

Also with these Tasty Feta Burgers tzatziki is like the icing on the cake! (Or so…)

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Sugar-Free Cranberry Orange Sauce (Vegan)

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Sugar-Free Cranberry Orange Sauce | Low-Carb, So Simple!

Be prepared to Thanksgiving and the holiday season with this delicious low-carb relish! This sweet and tart sauce, with all its intense flavors, is a perfect companion to turkey, chicken or ham. In fact, to any meat or fish.

This is a great make-ahead sauce. You can prepare it a day or two before, the flavors get even better when they can marinate for some time. Just reheat the sauce before serving so that all the tiny crystals of erythritol dissolve. If you prefer to serve the sauce cold, I give some hints how to sweeten it in that case.
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Rhubarb Chutney (Vegan)

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Rhubarb Chutney, Chutney Colored with Blueberry | Low-Carb, So Simple!

This sugar-free rhubarb chutney is rhubarb lover’s tangiest dream! Also suitable for garlic lovers. And lovers in general. (If you don’t care about some garlicky fumes swirling around…)

For not the biggest friends of tongue-tickling tangy flavors, I give some suggestions for mellower variations in the end of the post. Naturally, I give a few alternatives for garlic, too, in case garlic gobbling is not your cup of tea.

You can color the chutney with bright hues — like I have done in the photo above. I give some ideas for very natural colors in the end of the post. Actually, throughout the post you can see the photos of these colorful creations.

 

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