Archive for the ‘LCHF’ Category

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

October 30, 2013


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.


Low carb cauliflower flax crust pizza

October 26, 2013


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.



Low carb grain free American pancakes

September 9, 2013

20130909-115339.jpgFor 4 people (or maybe 5..)

4 dl double cream (can substitute with half whole milk)

2 tbsp psyllium seed husk powder (e.g. “fiberhusk”)

4 eggs

1 tsp baking powder

Whip together. I also added 4 drops of stevia and a pinch of vanilla extract.. Let the batter stand for 5 minutes or so, to let the psyllium gel and fry (at fairly low temperature).

Serve with raspberry jam (sweeten berries with a few drops stevia and then erythritol sugar) and whipped cream or home made ice cream..



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.


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…


Raw zucchini pasta with hemp pesto

April 12, 2013



Basil leaf (1 plant)

200g of Basil tofu

Hemp oil

Some sesam oil

2 cloves of garlic

Some sunflower seeds
Some pepper and a little bit of salt
May try this one next time..
  • 1 8-oz bag spinach, washed
  • ½ cup walnuts
  • 1 – 2 cloves garlic (depending on taste)
  • ½ cup grated Parmesan cheese
  • ¼ cup olive oil

parmesan can supposedly be substituted with nutritional yeast and sundered tomatoes.

LCHF – Low carb porridge

January 21, 2013

Two portions:

Add 4-5 eggs in a bole with 1-1.5 dl double cream and 2-3 table spoons of almond four (and in my case a little course hazelnut flour from Lidl). Whip / beat the mixture properly and add in flavors such as ground cardamom (two pinches), cinnamon, vanilla extract/powder, potentially 2-3 drops of liquid Stevia. Whisk it all together.

Add 1 table spoon of butter to a pan and 1 tbs of coconut oil and let it melt. Add in the blend and stir while cooking until it looks like porridge.

Serve with some extra cinnamon on top, a little butter if you like and (whole fat) milk or coconut milk, or sugar free blackberry jam.

Next time I try this I will make sure one can taste the cardamon and maybe try adding in some baking fiber like Fibrex, or coconut flakes, etc.


Cold rum, egg, maionese low carb sauce

December 29, 2012

1 avokado in pieces

1 dl majonase

2 chopped onions

75 g egg rum

1/2 red onion

black pepper


Kale, brussels sprouts, apple and bacon/facon salad

December 25, 2012

Apples in pieces

Some cinnamon

Some Sukrin

1 lemon


Brussels sprouts



White pepper


Bacon or Facon

Cauliflower risotto with low carb and very tasty meatballs

December 22, 2012


minced meat – 50% pork 50% beef

1 egg

Black pepper

Herbs the Provance- if you like

chicken stock or some other stock

1/2 tsp baking soda (sounds odd, but it makes them fluffier..)

Add the melted chicken stock and some of the baking soda to the minced meat and work this in to the meat with a fork. Salt brings out the proteins and makes the meat merge.. and form a dough.. This takes at least 10 minutes.

Add in the egg and pepper and blend again.

Form the meatballs and fry in a medium hot pan with a good amount of (preferably flavorless) coconut oil and butter. When they have a good crust lower temperature.