Women's Health Australia


Keen to embrace the low-carb life, but not ready to sacrifice your morning avo toast? We hear you! Turns out, going low-carb doesn’t have to mean ditching entire food groups and missing out on the things you love, according to nutritional therapist (and MKR fave) Luke Hines in his new book, The Fast Low-Carb Kickstart Plan. Packed with nourishing recipes, these clever meals are flexible to your lifestyle and health goals. BRB, there’s a breakfast bowl with your name on it.


This tasty recipe is based on a North Indian breakfast. Here, I’ve opted for oven-roasted pumpkin wedges, instead of the traditional flat bread pairing.


200g Kent pumpkin, deseeded and cut into 4cm thick wedges, skin on
2 tbs coconut oil, grass-fed butter or ghee
Sea salt
1 garlic clove, finely sliced
¼ red onion, finely sliced
1cm piece of ginger, peeled and finely grated, or ⅛ tsp ground ginger
1cm piece of turmeric, finely grated, or ⅛ tsp ground turmeric
⅛ tsp garam masala
¼ tsp dried chilli flakes
3 large eggs
1 small green chilli, deseeded and finely sliced
1 small handful of coriander leaves, roughly torn

1. Preheat the oven to 200°C and line a baking tray with baking paper.

2. Arrange the pumpkin wedges on the prepared tray and coat with 1 tbs of your preferred cooking fat.

Season well with salt and bake for 15–20

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