Low-carb diets – a diet with no or only a few carbohydrates – are no longer an insider tip. But what ingredients can replace bread, pasta, etc., in everyday life? This is also the question that siblings Alex and Anne from “Eating without Carbohydrates” are dealing with. In an interview, they tell us more about their favourite recipes, the origins of their blog, and why a low-carb diet does not automatically mean having to do without.
The whole idea was a mixture of a bet with my sister and my nutritional situation at the time. I created several Facebook fan pages with my sister. To put it simply, “Eating without carbohydrates” had several hundred fans practically overnight… and that was without any content being posted – it was clear to me that I urgently needed a website with recipes. Luckily, I’m a media designer and was able to implement it in one-night session.
For me personally, low-carb is the perfect balance to my training days. Because on these days, carbohydrates are not only allowed, but are also an integral part of my diet. When you understand what happens in the body with the right amounts of nutrients, it’s just fun. Anne is more vegan/vegetarian oriented.
Anne: We have geared the recipes and the whole concept behind “Eating without carbohydrates” towards the long-term goal of a healthy diet. This means that carbohydrates are of course allowed with us. The name is not to be taken literally. However, we do not restrict the amount to a few grams per day (as with many other low-carb diets), but are a little more generous. What we want to convey: Low-carb with “Eating without carbohydrates” is not a diet, but a long-term and balanced form of nutrition.
Anne: No, definitely not. Especially if you have some flexibility with the carbohydrates. The idea that enjoyment is neglected here is actually more than wrong.
Alex: It took a while, especially in the area of low-carb baking. A lot of things went wrong at the beginning. The worst but also funniest memory is a mug cake exploding in the microwave.
I would therefore recommend baking to more advanced low-carbers. This is not so easy, particularly because many conventional foods (such as flour and sugar) have to be replaced. Just because another product (and there are many) has the ending “-flour” doesn’t mean that you can use it 1:1 like normal flour. That would otherwise be very practical. Whether it’s almond flour, coconut flour or guar gum …each behaves differently in terms of water binding and also in terms of quantity.
However , most low-carb dishes with completely normal ingredients do not differ from other “normal” recipes. So there are no difficulties in preparing them – provided you know a little about cooking.
