1 cup water
5 green tea bags
2 lemons, juiced
5 droppers full of Stevia, plain or flavored
Now, this is one versatile and amazing recipe. It is bursting with flavour, and best of all you can substitute the prawns with chicken or beef 🙂
I love it, and think you will too.
INGREDIENTS
00:45For the prawns: heat the coconut oil, garlic and chilli in a pan, toss in the prawns and sauté until pink and cooked through – season well.
For the dressing: Whisk together all the ingredients, then season.
To serve: Place the roasted cauliflower on a platter, top with the prawn mixture and serve warm, drizzled with dressing, and serve with baby radishes on the side.
Ingredients
2 tablespoons coconut oilInstructions:
Melt coconut oil in a deep, heavy pot over medium heat. Add the onion and sauté a few minutes. Add garlic and sauté just one minute more then add tomatoes and tomato paste, dried dill and fresh parsley. Simmer rapidly, stirring often, until the tomatoes have cooked down a bit, about 15 minutes.
Add water. Bring to a gentle boil then add saffron. Simmer gently with a cover for 30 minutes. Add salt to taste.
Get your steamer going and steam broccoli and/or cauliflower until tender but not mushy.
Add the fish to the broth and simmer without a lid for 3-5 minutes. Stir in coconut milk if using. Ladle over steamed veggies. Garnish with cabbage.
Delicious cauliflower pancakes that you can enjoy by themselves or with homemade mayonnaise or a hearty salad, or serve as a side dish, just like hash browns.
Ingredients
450 g cauliflowers
3 eggs
½ yellow onion, grated
1 teaspoon salt
2 pinches pepper
110 g coconut oil for frying
Instructions
Remove the cauliflower leaves and shred an appropriate amount of cauliflower coarsely. Save the rest of the cauliflower for another time.
Mix the shredded cauliflower with the other ingredients in a bowl and let sit for 5–10 minutes.
Melt a generous amount of coconut oil on medium heat in a big sauce pan. The cooking process will go quicker if you plan to have room for 3–4 pancakes (about 3–4 inches) at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others.
Place mounds of the grated cauliflower mix in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter.
Fry for 4–5 minutes on each side, adjust the heat so that they don’t burn. Be patient, if you flip the pancakes too soon they may fall apart.
Serving suggestions: Enjoy them as they are with homemade mayonnaise or spicy butter and leafy greens. Or have as a side dish, a great option to hash browns.
A dish we can highly recommend, we have this one on a regular basis as it tastes amazing and is easy and quick to prepare.
An amazing chicken dish that is loved by people of all ages. All the way from Italy, so do enjoy this fab dish!
INGREDIENTS
COOKING METHOD
Serve with baby spinach or other leafy greens and your favourite low carb dressing.
Ginger Mango Salsa
1 mango, peeled and diced
½ small red onion, finely chopped
1 teaspoon fresh grated ginger
2 garlic cloves, minced
½ red bell pepper, finely chopped
Juice from ½ a lime
1/2 a bunch of cilantro, diced
In a medium sized mixing bowl, mix together the above ingredients and set aside.
Cilantro Sauce
½ cup homemade fat free mayo
½ cup cilantro
1 teaspoon cumin
2 teaspoons lime juice
Hot sauce to taste – I use Peri Peri but you can use whatever suits you
In a food processor or blender add all of the above ingredients and blend together until smooth.
The Fish
1 kg halibut (Or however much you want to make! One kg serves 10 adults.)
2 tablespoons of coconut oil
Sea salt and black pepper to taste
1. Season both sides of the fish filets with salt and pepper.
2. Heat the coconut oil in a large pan over medium to medium high heat.
3. Once the oil in the pan is nice and hot, place the fish filets in the hot coconut oil in and cook for 3-4 minutes per side
4. Serve the fish topped with the Mango Ginger Salsa and drizzled with the Cilantro Sauce.
As always, Enjoy!!
This is one of my favorite salads and one that my friend and I always make when we’re together in England. It’s very nice with avocado for phase 3 and 4 as well.
INGREDIENTS
Per serving:
100gms boneless chicken breast, grilled
Lettuce, chopped, about 2 cups
1/2 small tomato
1/2 ounce Mozarella cheese
1 hard boiled egg, sliced in half
2 tablespoons homemade low fat Ranch dressing
Dash pepper
Pinch fresh parsley, chopped, optional
Grill the chicken; slice thinly. Arrange the lettuce on a large plate. Top with the chicken and remaining ingredients.
Makes 1 serving
Do not freeze
Optional ingredients (not included in carb count):
Morocco has long been on my list of must-visit countries. Twisty alleys, markets crowded with vendors, scampering trained monkeys… I need to see it all. The country sits in the northwestern corner of Africa, and the influence of Arab and Moorish invaders can be tasted in traditional Moroccan cuisine. Lucky us! Spices like aromatic cinnamon, cumin, and paprika are prevalent, along with herbs like mint and parsley. These meatballs are seasoned with essential Moroccan spices, then simmered in tomatoes that cloak them in a sauce that tastes like mystery and adventure.
INGREDIENTS:
MEATBALLS:
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon Himalayan salt
1/4 teaspoon ground black pepper
1 kgs fat free minced beef
SAUCE:
1 tablespoon coconut oil
2 medium onions, diced (about 2 cups)
2 garlic cloves, minced (about 2 teaspoons)
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
2 medium tomatoes, diced (about 2 cups)
1 1/2 cups water
2/3 cup low sodium tomato paste
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
garnish: 1/4 cup roasted pistachios, chopped
DIRECTIONS:
1
In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper with a fork. With your hands, crumble the lamb into the bowl and knead until all of the ingredients are incorporated.
2
Moisten your hands with water and shake to remove excess. Measure a level tablespoon of lamb and roll into a ball between your palms. Line up the meatballs on a baking sheet until it’s time to put them in the sauce.
3
Heat the oil in a large, deep skillet or pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds. Add the tomato paste and stir-fry 1 minute. Add the water, chopped tomatoes, and parsley to the pan and stir to combine.
4
Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer. Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened. Sprinkle each serving with a few teaspoons of chopped pistachios. Bonus points if you serve them on top of Oven-Roasted Cauliflower Rice.