Archive for May, 2013

Lchf “pytt” (quick veggies bacon cheese lunch)

May 29, 2013

This one was actually surprisingly tasty.
Fry some bacon in small pieces. Put to the side when crispy.
Chop up some cauliflower fry in the left over bacon fat and some butter, 3 minutes, add in some chopped celery stalks and then blend in some double cream (1tbs?) some Dijon mustard, a squeze of lemon and French dry herb mix, pepper and some salt. Add in broccoli in pieces and some chopped chives or chopped salad leeks (prioritise the green bit, that’s where the nutrients are at, some rocket salad would also have been nice). Fry on low temperature a few minutes more and add in grated cheese or chopped up cheese (lumps are nice too).



Tofu or pork in “special sauce” (Japanese special meat sauce):

May 28, 2013

Fry tofu or thin sliced pork steaks (5mm ) in (taste free coconut) oil. When almost done add finely chopped ginger and garlic and leave to fry some more, add 2 tablespoons of Soy Sauce, 1 table spoon of Mirin, 2 tablespoons of water, 1 teaspoon brown sugar OR stevia and  erythritol. Mix and cook a few seconds more.

Here served with course cauliflower “rice”, instead of rice.

ITADAKIMASU – “Let’s eat.”


Noodle-Snack (appetizer) – very simple!

May 28, 2013

Boil Buckwheat noodles, like spaghetti, until soft. Let them cool down and arrange in little narrow bowl (or small coffee cup). Top up with grated white radish (the long white kind) and finely chopped spring onion and special Japanese noodle sauce (Soba Tsuyu).

Japanese carrot-miso-soup

May 28, 2013

Boil 700 ml of chicken or vegetable stock.  Add diced carrots which are then mashed into small pieces when soft. Add pieces of celery stalks, Shiitake mushrooms, spring onion, wakamame (algae) and kelp cut in bits, salt and pepper. When all vegetables are  nice and soft , remove the pann from the stove and stir in a tablespoon of miso paste. The soup (miso) is not supposed to boil after this. If you wish sprinkle on some crispy bacon bits before serving.

Low carb tortilla breads

May 28, 2013

These breads turned out delicious.
The recipe I found here at a Swedish low carb sight
2 dl milk
2 eggs
50 grams grated cheese
2 msk psyllium seed husk
1,5 dl pofiber (potato fiber left overs that contains no starch)
1 tsp baking powder
2-3 pinches of salt

Turn you oven on to 200 degree C. Heat the milk to 37 degree ish. Whip in egg and cheese. Blend the dry ingredients separately and add the liquid. Mix together and let swell 5 minutes.
I used two baking papers that I speed some oil on thinly. Put some of the dough in between and flatten with a rolling pin or wine bottle.. Remove the top layer paper and put in the oven for maybe 10 minutes, or until the edges turn brown.


Home made seaweed pills

May 28, 2013

I accidentally added some Slippery Elm powder to my green powder (algae) morning smoothie, which made the smoothie thick and terrible. So today I experimented with adding just a little bit of the powder blend in a cup and as I thought a kind of dough formed that was easy to roll/ shape into little pills.. Next time I may flatten them more or something.. The pill now contain kelp powder, berry powder and macs root. Next I will be experimenting with pure berberine powder and maybe Agnus Castus (Vitex) The proportion is roughly 1/4 to 1/5 slippery elm powder in the powder mixture. Or very possibly even less.. Good way to make your own pills or if you need to ingest something really foul tasting! 20130528-164746.jpg

Gorgonzola raspberry garlic salad

May 12, 2013

20130512-201817.jpgRoman lettuce





feta cheese


raspberry /garlic dressing (see below)

Fry the mushrooms at hit temperature, briefly add the chopped onions just at the end.

chop up salad and carrots, etc. and blend with some olive oil. Sprinkle the mushrooms on top together with feta cheese, gorgonzola and raspberry/garlic dressing and chopped almonds and some left over basil pesto…

Raspberry dressing:

Add the following to a blender (type the magic bullet):

2 dl raspberries

2 dl olive oil

1 dl balsamic vinegar

0.5 dl water

1/2 garlic clove

1/2 tsp sea salt

1/3 tsp ground black pepper


Creamy carrot zucchini “tagliatelle” salad

May 12, 2013

20130512-201652.jpgUse a peeler to make long pieces of zucchini and carrot. I mixed this with some left over pesto made from basil and chopped olives and some garlic. I also added some mayonnaise to make it creamy. some diced radishes, olives and onions.  This was served with a few crispy fish fingers, but next time will try a real fish with e.g. almond crust…


Kasper’s spicy low carb chicken – roman lettuce wraps

May 3, 2013


Fry chicken-slices in butter add salt and pepper, add onions and mushrooms, cream and green curry paste. Finally dried garlic flakes and paprika powder.  Same goes for minced meat.

Serve with creme fraiche  in roman lettuce leaves. Tasty!