Archive for October, 2013

Parmesan mayonnaise zucchini tagliatelle with chicken kebab and red bell pepper mushrooms

October 30, 2013

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Parmesan mayonnaise zucchini tagliatelle:
1 medium size zucchini
1 tsp salt
1 tbsp mayonnaise
1 tbsp creme fraiche
2 tbsp grated parmesan cheese

Use a potato peeler to make long tagliatelle strands from the zucchini. Stop when you reach the inner core with seeds.

Place in a bole and pour the salt over it, and blend it together. Let sit 1 minute then wash of the salt with cold water. We don’t want the zucchini to get too soft, just loose a little of the stiffness.

Add in the remaining ingredients, maybe some pepper, serve.

chicken kebab and red bell pepper mushrooms:
I had some left over form a chicken kebab form the other night.. too much chicken in there.

So I fried a bunch of Scaly Wood Mushroom (forest mushrooms?) and a little red bell peppers. Fry at high temperature with only some pepper (no salt), try not to stir that much but leave it (the mushrooms) to brown. Blend in the chicken left over cuts.

Serve with (1 minute boiled) butter tossed (1 tsp) sugar snap peas.

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Flax meal with yoghurt topping, for normalizing digestion

October 26, 2013

Place 4 frozen raspberries in a cup and pour boiling water over. Mash and add a few drops of stevia to sweeten. There should be roughly 1 dl hot water in the cup. Add 1 tbsp grated dried coconut and 1 dl WHOLE flax seeds. Add more boiling water it it gets dry. Set aside for 2 minuted to let the flax seeds gel. Add in more warm water if/when it dries up, its supposed to become a not too thick cream/gel. Top it off with 1 tbsp greek (10% fat) plain yoghurt, or even tastier is high fat Sahnequark (creamy quark, 40% fat)
(e.g. from Lidl).

This snack it roughly 30 kcal in total ( whole flax seeds are not digested).

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Low carb cauliflower flax crust pizza

October 26, 2013

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4 dl grated cauliflower
1/2-1dl flax seed flour
2 tbsp hamp seed flour (very low carb, but can be excludedl)
2 eggs
1 dl grated regular cheese or Parmesan
1 tsp baking powder
1/2 tsp garlic powder
1-4 tsp herbs de Provence
1/2 tsp salt

I used a food processor to grate the cauliflower (but a regular grater works fine), to make the cauliflower rice. Microwave or heat/fry the cauliflower rice to rid some of the water, transfer to a bole and drizzle over the dry ingredients the cheese and then mix in the two eggs. Blend thoroughly and transfer to a baking paper and flatten as much as possible. Bake in the oven at high temperature for 10 minutes, then at lower temperature until goldenish crusty.
I used regular tomato pure spread, seasoned this with garlic powder, italian dried herbs, a little salt and a pinch of chilli, a pinch of stevia (for just a little sweetness) and topped this with cooked veggies like red bell peppers and mushrooms, red onion, topped off with thin salami slices and grated cheese. Bake again until the cheese has melted.
If you don’t want to ruin the crust a trick is to spread a very thin layer of oil directly in the crust when baked and after this add the tomato purée and topping. That way the water in the purée wont penetrate the crust.

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Mushrooms, bacon, feta salad

October 25, 2013

Fry some bacon bits. Remove to bacon and keep some of the fat in the pan. Add some butter and fry the chopped mushrooms (with pepper) at hight temperature and stirring as little as possible. No salt and do not fry too long at low temp to not make them soggy. Remove from the pan and roast 3 tbsp of sunflower seeds.
Chop up roman salad, red paprika and some small pieces of sun dried tomatoes. Sprinkle over pieces of feta cheese, pour over the dressing (here dijon mayonnaise dressing) and then the fried/roasted ingredients.

Dijon mayonnaise dressing

October 20, 2013

Pour a little olive oil slowly into 1-2 tbsp of Dijon mustard. Slowly/carefully, as if you would be making mayonnaise, i.e. creating an emulsion.
After this add in some  mayonnaise (or an egg yolk with more olive oil and have actual mayonnaise maid). Add some herbs de Provence. A little bit of water, for desired consistency. Salt & pepper to taste.

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