Moussaka is a really delicious Greek casserole. It's usually made with potatoes, but if you leave those out and use some more eggplant, it becomes a lovely low carb casserole. In stead of the usual bechamel sauce I topped it off with some home made almond cream. The subtle almond taste really gives this dish something special.

Don't worry! Everything in this picture is 100% vegan. The Wasa fiber crispbread is a bit of a carb splurge, but it only has about 4 grams of carbohydrate per slice. You could make this with the special Atkins brand crispbread (also vegan!) which only has 2 grams of carbs a piece.

This is my new favorite meal salad. The spicy mustard dressing combines really well with the hearty seitan and creamy avocado. I used a spiral cutter for the zucchini noodles, but, a mandolin or even a regular old knife works too.

This might be the most high protein recipe I've ever made! I never knew a lettuce wrap could be so filling. The seitan is inspired by the lemon-olive seitan from the book Vegan Eats World by Terry Hope Romero. I usually make a double or even triple batch of this stuff because it goes well with all kinds of meals, from low carb vegan 'meat and potatoes' to sandwiches, salads, and lc pasta pesto.

Tempeh is one of my favorite proteins. It's really quick and easy to prepare and very versatile because you can spice it up all kinds of different ways. In this salad I went with a nice smoky marinade that combines really well with the creamy avocado and the tangy balsamic vinaigrette.