It’s Friday, Grazers!

The work week is over and the weekend beckons. Whether you plan to be out and about, or at home curled up on the couch, we have a recipe that will make your weekend (and the week that follows) even more Amazin’!

We spoke on Monday about the concepts behind the Atkins diet – low in carbohydrates, and high in fiber, protein, and fat.

We know that balance is a key principle in maintaining a healthy diet – and while we feel that the Atkins diet itself goes a little bit overboard in antagonizing carbohydrates, reducing your carbohydrate intake may just be the way to go if you tend to consume carb-heavy meals.

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Image source: www.saga.co.uk

After all, a diet overflowing in carbohydrates can be just as imbalanced as any other diet, right?

So, if you’re a carb-lover, and are looking for ways to reduce your overall carbohydrate intake (without going to the extreme) – this recipe is for you!

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Image source: www.ibreatheimhungry.com

These crackers are delicious on their own or paired with any kind of dip or spread. They’re crunchy, satisfying, and will keep the munchies at bay! Bring them to a party or have them all to yourself – we won’t tell!

Predominantly made from flax, they’re loaded with protein, fibre, and Omega-3 fatty acids – all while providing minimal carbohydrates.

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Image and recipe adapted from: www.ibreatheimhungry.com

Rosemary Parmesan Flax Crackers

½ cup ground flax seeds
1 egg
¼ cup grated Parmesan
½ tsp minced rosemary
Sea salt for sprinkling

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Preheat the oven to 175 degrees C.

Combine flax, egg, Parmesan, and rosemary in a bowl and mix well. Let the mixture sit for 5 minutes.

Line a baking tray with parchment paper, and place dough on top. Using a greased rolling pin, roll dough out as thinly as it can go. If you prefer, you can cover the dough with another piece of parchment paper (it will make the rolling easier) – just remove the top parchment paper once you’re done rolling.

Using a sharp knife (or a pizza cutter), cut rolled-out dough into any shape you desire.

Sprinkle with salt (go easy, the Parmesan is salty!).

Bake for 10 minutes, remove from the oven, and flip each piece over. Then, bake for another 3 minutes. Remove from oven.

The crackers will be done at this point, but if you want them extra crispy, turn your oven off, let it cool down a little, and let the crackers sit in the still-warm oven for about an hour.

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Image source: www.ibreatheimhungry.com

And that’s it! A fragrant, low-carbohydrate, but highly nutritious snack to add some crunch to your weekend.

Have a good one Grazers, and we’ll see you Monday with another edition of Behind the Diet!