Grain-Free Protein Crepes

Serves: 3 servings
Preparation + Cooking time: 20 minutes
Meal Type: / Low Carb High Fat
Source: www.buzzfeed.com

Ingredients:

2 tbsp. ground flaxseed
2 eggs
3 egg whites
1/4 cup unsweetened almond milk
1/2 tsp. baking soda

Instructions:

  • Heat a large nonstick skillet over medium-high heat. You can coat your pan with cooking spray if it needs it — mine is fine without.
  • Combine all ingredients in a food processor or blender and blend them until thoroughly combined. Alternatively, you can combine the ingredients in a large bowl and use your immersion blender to blend them.
  • Pour the batter into a hot skillet and swirl it around to create a large, thin circle.
  • Let the crepe cook until bubbles in the batter begin to pop, gently easing up the sides every few moments, about three minutes or less. The crepe is pretty delicate at this point, but you will get the hang of it!
  • Flip the crepe (it should be slightly golden) and cook the other side until it’s firm when touched, another two minutes or so.
  • Fill and enjoy!

Stuffed Breakfast Peppers

Serves: 3 servings
Preparation + Cooking time: 20 minutes
Meal Type: / Low Carb High Fat
Source: www.buzzfeed.com

Ingredients:

• •1/2 lb Mexican chorizo
• •1/2 small onion, chopped
• •2 garlic cloves, minced
• •6 eggs
• •1/4 cup whole milk
• •1/2 cup shredded mozzarella cheese
• •handful of fresh parsley, chopped
• •3 bell peppers, tops cut and seeded
• •salt and pepper to taste

Instructions:

  • Pre-heat oven to 350°F.
  • Cook chorizo in a large skillet until it starts to brown.
  • Add onion and garlic and mix very well. Cook for about 3 minutes.
  • In a bowl whisk eggs, milk, cheese, parsley, salt and pepper.
  • Add chorizo to the bowl and mix well.
  • Pour mixture in the bell peppers and place them in a shallow baking dish.
  • Bake for 35-40 minutes or until the eggs are thoroughly cooked.

Swiss Chard & Ricotta Pie (LC & GF)

Serves: 2-4 servings
Preparation + Cooking time: 24minutes
Meal Type: / Low Carb High Fat
Source: www.bonappetit.com

Ingredients:

• 1 Tbl olive oil
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 8 cups swiss chard, chopped
• 2 cups whole milk ricotta cheese
• 3 eggs
• 1 cup shredded mozzarella
• 1/4 cup shredded parmesan
• 1/8 tsp ground nutmeg
• salt and pepper to taste
• 1 lb mild sausage
Read more at http://www.ibreatheimhungry.com/2012/12/swiss-chard-ricotta-pie-w-sausage-crust.html#h393c4pqFMel2t0W.99

Instructions:

• Heat the olive oil in a large saute pan and add the onions and garlic. Cook for several minutes or until soft. Add the swiss chard (or other greens of your choice) and cook for about 5 minutes until the leaves are wilted and the stems have softened. Add the nutmeg and season with salt and pepper. Remove from heat and set aside to cool. Meanwhile, beat the eggs in a large bowl. Add the ricotta, parmesan and mozzarella cheeses. Stir in the sauteed greens. If making the large pie, you will have to roll out your sausage or press it into the pie tin uniformly. Then pour in the filling, place on a cookie sheet (to catch any dripping oil from the sausage) and bake at 350 degrees (F) for about 30 – 35 minutes or until firm.
• If making the muffins, use your fingers to press the sausage into place, lining the cups about 1/4 inch thick. Then spoon in your filling – don’t overfill because they will puff up slightly when baking. Make sure you bake these on a cookie sheet, as the grease from the cooking sausage will overflow the cups and you will have a mess on your hands if you don’t put something underneath it to catch it! Also, by all means add more cheese on top if you so desire.
Read more at http://www.ibreatheimhungry.com/2012/12/swiss-chard-ricotta-pie-w-sausage-crust.html#h393c4pqFMel2t0W.99

Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil

Serves: 2-4 servings
Preparation + Cooking time: 30minutes
Meal Type: / Low Carb High Fat
Source: www.bonappetit.com

Ingredients:

• 2/3 cup plain Greek-style yogurt
• 1 garlic clove, halved
• Kosher salt
• 2 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 3 tablespoons chopped leek (white and pale-green parts only)
• 2 tablespoons chopped scallion (white and pale-green parts only)
• 10 cups fresh spinach (10 ounces)
• 1 teaspoon fresh lemon juice
• 4 large eggs
• 1/4 teaspoon kirmizi biber (Turkish chili powder), or 1/4 teaspoon crushed red pepper flakes and a pinch of paprika
• 1 teaspoon chopped fresh oregano

Instructions:

• Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside.
• Preheat oven to 300°. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat. Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with salt. Increase heat to medium-high; cook, turning frequently, until wilted, 4–5 minutes.
• Transfer spinach mixture to 10″ skillet, leaving any excess liquid behind. If using 2 smaller skillets, divide spinach mixture equally between skillets. Make 4 deep indentations in center of spinach in larger skillet or 2 indentations in each small skillet. Carefully break 1 egg into each hollow, taking care to keep yolks intact. Bake until egg whites are set, 10–15 minutes.
• Melt remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add kirmizi biber and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of pan, 1–2 minutes. Add oregano and cook for 30 seconds longer. Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs. Drizzle with spiced butter.

Paleo porridge

Serves: 2
Preparation + Cooking time: 30minutes
Meal Type: Banting / Low Carb High Fat
Source: www.lowcarbshighfat.com

Ingredients:

*2 Eggs
*100 ml Coconut cream/milk
*1 tbspn Coconut flour
*Cinnamon, cardamom and vanilla powder for flavouring

Instructions:

  • Let it all come to a boil on low heat, stirr meanwhile. Serv with some coconut, berries and/or a nut butter.

Creamy prawn salad

Serves: 2
Preparation + Cooking time: 30minutes
Meal Type: Banting / Low Carb High Fat
Source: www.lowcarbshighfat.com

Ingredients:

*2 boiled eggs
*100-200 grams of prawns
*1 small onion, chopped
*4 tbspns of mayo
*Lime juice
*Dill
*Salt and pepper

Instructions:

  • Chop the onion and cut the eggs into small pieces. Mix it with all the rest of the ingredients and add dill, salt and pepper after your own liking.

Vegetable scramble

Serves: 2
Preparation + Cooking time: 30minutes
Meal Type: Paleo/ Low Carb High Fat
Source: www.lowcarbshighfat.com

Ingredients:

*Eggs
*Cucumber
*Cherry tomatoes
*Nuts

Instructions:

Scramble up 2 eggs in a lot of olive oil and with some salt and pepper. Chop the vegetables – I had cucumber and fry them together with the eggs. Add some mixed nuts to it.

Beef fillet, Béarnaise and mushroom

serves: 4
Preparation + Cooking time: 40 minutes
Meal Type: Banting / Low Carb High Fat
Source: www.Food24.com

Ingredients:

• 500 g beef fillet
• 50 g sugar
• 50 g salt
• Béarnaise sauce
• Mushroom puree
• Exotic mushrooms
• Béarnaise sauce
• ¼ cup fresh tarragon leaves , chopped
• 2 shallots , finely chopped
• ¼ cup tarragon vinegar
• ¼ cup dry white wine
• 3 egg yolks
• 500 g clarified butter
• Salt pepper
• Mushrooms Puree
• 500 g button mushrooms , washed and finely sliced
• 50 g shelled walnuts
• 1 shallot , chopped
• 30 g cream
• 100 g butter
• Salt and pepper

Instructions:

Beef:

  • Mix the sugar and the salt together to make a curing salt.
  • Dust fillet with curing salt, wrap in cling film and leave in the fridge overnight for approximately 12 hours.
  • Smoke the fillet in a commercial smoker for 5 minutes.
  • Place fillet in the oven at 72°C for 30 minutes.
  • Remove fillet from over and slice into 2cm thick slices.

Béarnaise Sauce:

  • In a small saucepan make the béarnaise reduction by combining the tarragon, shallots, vinegar and wine over medium-high heat.
  • Bring to a simmer and cook until it has reduced by half.
  • Remove from the heat and set aside to cool.
  • Blend egg yolks and the béarnaise reduction.
  • With the blender still running, add 1/3 of the butter in a slow, steady stream.
  • Once it emulsifies, turn the blender up to high and add the remaining butter.
  • Season with salt and pepper.

Mushroom Purée:

  • Melt the butter in a saucepan and brown the shallot.
  • Add the mushrooms and walnuts to the saucepan
  • Once slightly browned, blend the entire mixture until smooth.
  • Add cream and mix well.
  • Sprinkle with shelled walnuts.

To Plate:

  • Place sliced fillet on plate and garnish with béarnaise sauce, mushroom purée and exotic mushrooms.

Stuffed chicken breasts

serves: 4
Preparation + Cooking time: 40 minutes
Meal Type: Banting / Low Carb High Fat
Source: www.Food24.com

Ingredients:

• 6 chicken breasts
• 3 rounds feta cheese with the black pepper
• Handful of fresh basil leaves –torn
• 250 g streaky bacon
• Salt and black pepper

Instructions:

  • Pre-heat the oven to 180ºC.
  • Break up the feta cheese and mix with the basil leaves.
  • Make a small slit into each chicken breast and stuff with the feta and basil mixture.
  • Season with salt and pepper and wrap 2-3 pieces of bacon around each chicken piece.
  • Place onto a roasting pan and roast in the preheated oven for 50 minutes.
  • Serve with a salad on the side.

Steak and mushroom salad

serves: 4
Preparation + Cooking time: 30 minutes
Meal Type: Banting / Low Carb High Fat
Source: www.Food24.com

Ingredients:

• 3 tbs olive oil
• Salt
• Ground white pepper
• 350 g piece sirloin steak
• 2 pieces porcini mushrooms
• 30 g pre-soaked , dried porcini mushromms
• 2 cloves garlic –peeled and thinly sliced
• 2 springs fresh rosemary

For dressing:

• 2 garlic cloves –crushed
• 1 tsp mustard
• 2 tbs red wine vinegar
• 5 tbs olive oil
• 1 tbs chopped parsley
• 1 tsp lemon zest
• ½ red onion –thinly sliced
• Wild rocket
• Shaved parmesan for garnishing

Instructions:

  • Rub the steak with a little olive oil, salt and pepper and sear on both sides in a really hot pan, to the way you like to eat it, remove from the pan and rest it for at least 10 minutes before slicing it up to retain all the lovely juices.
  • Heat the olive oil in a frying pan and add the dried mushrooms, fry for 2 minutes and then remove them from the pan. Remove the stems from the fresh mushrooms and slice, keep them separate from the caps, slice the caps.
  • Add the stems to the pan, fry for 2 minutes and then add the fresh rosemary, garlic and olive oil with the caps and cook for a further 2 minutes and remove from the heat.
  • For the dressing, whisk together the garlic, mustard, vinegar and olive oil and then add the chopped parsley, lemon zest, and season with salt and pepper.
  • Combine the fresh and dried mushrooms.
  • To assemble the salad, layer the steak, mushrooms and rocket with the dressing on a platter.
  • Garnish with shaved parmesan and thinly sliced red onion.