Low-Carb Express

We would all love to eat less carbohydrates and switch to a low-carb diet, but many of us think we just do not have the time. We believe that low-carb cooking and baking are time consuming, because you have to start from scratch, and it involves specialised ingredients which may be expensive or hard to find. Not so, says Vickie de Beer, who believes the problem lies in the fact that we have become afraid of the kitchen and lost the knowhow of basic cooking techniques. The truth is that you can still cook nutritional and flavourful meals without refined carbohydrates even when you are pressed for time. In Low-Carb Express, Vickie shows that with a little planning and better time management, you can cook healthy meals in a cinch that will not only benefit you and your family’s overall health, but might also benefit your budget.

Vickie de Beer is a freelance food stylist and writer, professionally trained chef and is the food editor at Lose It! magazine. Originally from Stellenbosch, it is no surprise that she has come to specialise in food and wine pairing and styling. After her son Lucca was diagnosed with type-1 diabetes when he was in Grade 3, her family’s transition to a low-carb lifestyle inspired Vickie to write a book detailing their journey, The Low Carb Solution for Diabetics, which won the Sunday Times Cookbook of the Year award in 2015.