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The Low-carb Secret To Becoming A Yummy Mummy This Mother’s Day

Whether you’re looking to shift that persistent post-pregnancy paunch, eat healthier on the go or just get back a bit of your old bounce, scientific evidence is mounting in favour of low-carb eating as the perfect pathway to long-term weight management – with extra energy to boot.

“With so many balls in the air it is little surprise many busy mums struggle to find the time to focus on their own needs including eating well and exercising,” said Ms Colette Heimowitz, Vice President of Nutrition and Education at Atkins Nutritionals. “The secret is making changes in eating habits a lifestyle choice, and to do that successfully food choices need to be simple, easy to prepare and incorporate real, nutrient-rich foods that are both satisfying and suitable for the whole family. The Atkins Nutritional Approach was formulated on this basis - which is why it has proven successful for so many people – mums included.”

And what better day to kick-start your journey towards becoming a yummy mummy than on Mother’s Day. Check out these tasty Atkins recipes to get you started (maybe you can bribe the kids and the hubby to make it for you)!

Atkins Coconut & Vanilla Bean Pikelets With Buttery Berry Coulis

Serves 4, 9.45 grams of carbs per serve

Ingredients

Pikelet mixture:

1/3 cup coconut flour
1/3 cup almond flour
4 eggs
1 ½ cups coconut milk
5g vanilla bean
1 tbsp butter

Berry Coulis:

1 cup fresh or frozen mixed berries
1tbsp butter
½ tsp vanilla
¾ cup coconut oil

Method

To make the coulis, melt the butter in a pan over a low heat. Once melted add the vanilla, berries and coconut oil, leaving to lightly simmer for just a couple of minutes. Remove from heat and set aside.
To make the pikelet mixture, whisk eggs until they start to become frothy, continuing to whisk whilst slowly adding the coconut milk. Scrape the inside of the vanilla bean (or beans if small) into the mix, and whisk until evenly distributed. Add in the bi-carb soda, almond and coconut flour and mix well until combined.
Melt a small amount of butter in a fry pan, place tablespoon mounds of mixture around the pan, leaving plenty of space between each pikelet. Spread each mound out to ensure an even thickness.
Cover pan for 1-2 minutes to allow to steam, then flip pikelets and allow the other side to cook. Remove from pan once both sides have started to brown.
Drizzle with the warm berry coulis to serve.

Atkins Green Breakfast Smoothie

Serves 1, 13.6 grams of carbs per serve

Ingredients

100ml coconut water
150mL water
1 large celery stick
1 cup baby spinach
¼ cup parsley
100g strawberries
1 tbsp lime juice
1 small nodule of ginger (around the size of a thumbnail)

Method

Wash all ingredients, remove skin for ginger and tops from strawberries. Chop hard ingredients into bitesize chunks.
Place ingredients in blender and blend until smooth.
Serve as is, or pour over ice for a refreshing alternative.

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