New Cookbook! Carb-Conscious Cooking 2.0 - The Remix

Carb Conscious Cooking is back for round two – and it’s bigger, bolder, and even tastier. In this brand-new cookbook, Amy Rush combines her clinical expertise with her love of food to bring you practical, family-friendly recipes designed to make life with type 1 diabetes a little smoother.

Reducing carbs is one of the most powerful tools we have for flattening blood glucose levels, and these recipes prove it can be done without sacrificing flavour or comfort.

From quick weeknight wins to crowd pleasers, every dish is real food for real life. And because all profits go directly to the Type 1 Diabetes Family Centre, every copy you buy helps support the community we serve. Try the recipe below, then grab your copy from our online store - paperback or ebook!

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Carb-Conscious Cooking 2.0 - The Remix is available from our store in paperback and ebook form.

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Super Nutty Satay Beef Recipe

Curries do not have to be hard work. With a good quality recipe base, protein and some vegetables, they can be a delicious, quick and easy mid-week meal. However, add the rice and naan and your nutrient dense meal quickly becomes a carbohydrate overload.

This twist on chicken curry takes away the need for added carbohydrates and packs in even more protein from eggs and cheese! Take your curry tastes across the world by switching the curry paste to suit your mood. An Indian tandoori, a massaman Thai or an Indonesian rendang.... the choice is yours!

Ingredients

• 1 tbsp olive oil

• 1 small brown onion, finely diced

• 400g skinless chicken, sliced thinly

• 2 tbsp curry paste of choice, we have used a masala paste

• ½ cup light coconut milk

• 1 zucchini (approx. 300g) grated

• 1 small red capsicum, finely diced

• ½ cup grated cheddar cheese

• 8 eggs, whisked

• Salt and cracked black pepper

• 4 cups spinach

• 100g avocado, thinly sliced

• 4 tbsp sour cream

/Serves 4

Method

1. Preheat the oven to 200°C and line a baking dish with baking paper.

2. Heat the olive oil in the frying pan to medium heat and add onion. Cook, stirring until soft and fragrant.

3. Add the chicken, curry paste and coconut milk and cook, stirring, until coconut milk starts to boil.

4. Remove from heat and place in a large bowl to cool slightly.

5. Place the grated zucchini in a tea towel and squeeze out excess liquid.

6. Add the grated zucchini, capsicum, cheese and whisked eggs to the bowl.

7. Season and mix well.

8. Pour into the prepared baking dish and bake for 40-45 minutes, until firm to touch.

9. Remove from the oven and let it sit for 5 minutes.

10. Slice and serve on a bed of spinach, topped with avocado slices and a dollop of sour cream.