New Flavored Low-Carb Tortillas Fill New Diet Niche
Provided by: ARA
(ARA) - American consumers are worshipping at the altar of the new low-carb diet niche, and the nation's food manufactures are right behind them. This increased consumer awareness is having an impact on every sector in the food industry, and the demand is strong for low-carb varieties.
"Low-carb is no longer a specialty niche catering to a small number of consumers, but a sector commanding attention that forges ahead," says Brian Jacobs, vice president of Tumaro's Inc. His company has jumped on the low-carb bandwagon with its latest offering: Tumaro's Gourmet Tortillas, a new line of flavored tortillas that are low in carbs. "Our company's products have become staples in the diets of Americans with special dietary needs and preferences," says Jacobs. "Tortillas that are low in carbs are a great healthy snack alternative."
In fact, tortillas have become the popular choice of many. They are now more desirable than bagels, rolls and whole-wheat products. Tortillas trail white bread sales by only 2 percent, as the most popular bread item.
The tortillas, which come in resealable zip lock bags, have only 5 net carbs, have no fat grams, no cholesterol, are Kosher, are a good source of fiber and are available in the flavors of Multigrain, Green Onion, Garden Vegetable and Sour Cream & Salsa. "The seasonings and ingredients baked right into the tortillas make them the perfect foundation for any innovative recipe," says Herman Jacobs, president of Tumaro's Inc.
As the low-carb phenomenon explodes, recipes also are expanding. Tortillas eaten as a bread replacement are ideally suited for quesadillas, burritos, enchiladas, wraps and tacos. With spring here and temperatures rising, the grill comes out with an all time- favorite, fajitas. Grilled food enlivens a spring menu and one can pair authentic Mexican flavors with a flavored low-carb tortilla.
Following are some crowd-pleasing low-calorie recipes that show just how easy it is to create an innovative dish with flavored low-carb tortillas:
Grilled Vegetable Fajitas
Ingredients:
1 large eggplant, cut into 1/2 inch cubes
2 bell peppers, halved, deribbed, seeded, and cut into 1 inch squares
2 zucchinis cut into 1/2 inch cubes
1 red onion
1 pint cherry tomatoes
1/2 pound small mushrooms
1/2 cup olive oil
1 1/2 teaspoons salt
1 teaspoon ground pepper
10 multigrain low carb tortillas
Prepared salsa
Directions:
Prepare eggplant cubes, rinse and pat dry. Sprinkle salt.
Prepare a medium-hot charcoal fire. Thread presoaked wooden skewers with vegetables, alternating pieces of eggplant, bell pepper, red onion, zucchinis, tomatoes, and mushrooms. Whisk olive oil with salt and pepper to taste; drizzle over vegetables.
Wrap tortillas in aluminum foil; place on grill to warm about 5 minutes. Grill vegetables basting often with seasoned oil, about 5 minutes or until lightly charred. Use a fork to push fajitas off of skewer.
Yields 10 servings.
Hearty Healthy Tacos
Ingredients:
1 pkg. (6 count) flour tortillas (low carb multigrain)
4 cups leftover chicken, meat or turkey, shredded or chopped
3 to 4 large tomatoes, chopped
1 cup onion, chopped (optional)
3 cups of lettuce, shredded or chopped
1 cup cilantro, finely chopped
2 cups of shredded cheese (monterey or cheddar)
Salt and pepper
Directions:
Heat meat in a non-stick pan. Season with salt and pepper to desired taste. Warm tortillas and set aside. Individually serve a small amount of meat onto each tortilla and top with lettuce, tomatoes, onions, cilantro and cheese.
For a spicy touch, add your favorite salsa!
Serves 6
Homemade Tortilla Chips
Ingredients:
5 low carb multigrain tortillas
Vegetable spray
Salt
Knife
Cookie sheet
Directions:
Preheat oven to 400 degrees. Lay out tortillas and spray with vegetable oil. Turn over the tortillas and repeat steps two and three. Cut the tortillas into four equal parts. Lay the parts on the cookie sheet. Bake for 8 to 10 minutes. Cool.
For more recipes visit Tumaro's Web site: www.tumaros.com
Courtesy of ARA Content
(ARA) - Low-carb mania is sweeping the country as the latest dietary and weight-loss trend. From women's magazines to leading chain restaurants, low-carb menu options are everywhere. But in our efforts to lose weight, we shouldn't have to give up good-tasting food.
"Nothing undermines a weight-loss plan more than the distressing sensation that you need more food or are sacrificing taste and variety," says Litehouse Foods Executive Chef Tony Merola. "Don't be afraid to have some dip with your vegetables or a little dressing on your salad."
People also accepted the Scarsdale diet. In 1970's most people tried these diets to escape the haunting problems related to obesity. Scarsdale had a 14-day meal plan where as Atkins diet was an unlimited calorie intake diet in the form of fat and proteins with limited carbs.
Recent studies conducted in America by National Health Institute say one third of Americans trying to lose weight are following the low carb diet. Atkins diet and South Beach diet are very popular.
(ARA) - Everyone seems to be talking about low-carb diets these days -- especially now that we are in the middle of diet season. Magazines are featuring Atkins and South Beach success stories, food companies are creating low-carb versions of familiar favorites, and even fast food restaurants are changing their menus to take advantage of the trend.
An estimated 80 million Americans have tried low-carb diets and the number is expected to grow over the next year as reports of their effectiveness spreads. According to WebMD, there is now evidence that the diets not only work, but are almost twice as effective as low-fat diets.
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