Creamy curry soup

Ingredients – small dish 4 servings:

  • 100 g red curry paste
  • 1 can of coconut milk
  • 2 tbsp oil
  • 2 cups of  cream
  • 2 cups of water
  • 3 cloves of garlic
  • 1 cube of vegetable bouillon
  • 4 chicken fillets
  • a little cumin

Here’s how you do it

Fry garlic in the oil on a pan and add the curry paste. Keep the temperature high.

Dissolve bouillon in 2 dl water and pour it into the pan. Let it boil for approx. 10 mins. Add the coconut milk and the cream. Let it boil for 10 mins.

Fry the sliced chicken on the pan and add a little cumin.

Served with optional vegetables.

Taco burger – by coincidence

Ingredients burger – 3-4 servings:

  • 300 g of grated cheese
  • vegetables of your choice possibly tomato, spit bowl, cucumber etc
  • 300 g of beef
  • salsa – sugarfree
  • cheese dip
  • sour cream min. 38% fat

Cheese dip:

  • 25 g butter
  • 50 g cream cheese
  • 50 g parmesan
  • 100 g cheddar or other grated cheese
  • 1 clove of garlic
  • 1 / 2 tsp paprika
  • salt and pepper
  • a pinch of chili
  • eventually a little heavy cream if it gets too thick.

Make a large circle with the cheese on a baking paper and bake it in the oven for 10 mins at 392 degrees F until all melted.
Put the cheese on top of a drinking glass and let it hang over the sides so it shapes over the glass. Let it cool down.
Turn it around and fill it with the meat and the veggies, cream cheese etc.

Cheese dip:

Melt butter in a saucepan along with spices including garlic.
Add cream cheese, parmesan and cheddar – just a bit at a time, let it simmer for a few mins and cool it down. A perfect cheese dip.

Green beanies mix with sausages

Ingredients (2 servings):

  • 250 g haricot verts
  • 1/2 cup olive oil
  • 4-5 sausages
  • salt
  • sugar-free ketchup

Pour the oil over the beans and fry them in the oven for 25 minutes on some baking paper until crispy.

Cut out the sausages into pieces and fry them on a pan with some butter.

Serve with sugar-free ketchup

Pork tenderloin with mushroom sauce and asparagus




Ingredients – 2 servings:

  • 1 pork tenderloin
  • 2 portobello mushrooms
  • 250 g cauliflower
  • 50 g cream cheese
  • 8 asparagus
  • 1 pack of bacon
  • 1 cup cheddar cheese
  • 1 cup mushroom
  • 100 g heavy cream (38%)
  • 1 tsp dried tarragon (or fresh if you have it)
  • salt and pepper
  • butter for frying

Stuffed portobello muchrooms:

Boil the cauliflower for 10 mins and mash it with a fork together with the cream cheese and a touch of salt and pepper.

Clean the mushrooms and hollow them with a spoon.

Fill the cauliflower into the mushrooms and wrap a piece of bacon around them – sprinkle with cheddar.

Cook them for approx. 15 mins in the oven at 392  degrees F on a dish or a piece of baking paper.

Asparagus:

 Clean the asparagus and cut of the bottom piece. Wrap a piece of bacon around and cook them along with the mushrooms for 15 minutes.

Pork tenderloin:

Cut the tenderloin out for steaks, they should be around 3 cm thick and fry them on a pan or on the grill.

Mushroom sauce:

Wash the mushrooms and slice them up. Fry them in a pan with some butter. Add the cream, tarragon, salt and pepper. Let it simmer for a few mins at low heat.

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Tortilla Tex Mex

Ingredients – 4 servings:

  • 4 tsp coconut flour
  • 4 tsp chia seeds
  • 4 eggs
  • 100 ml of water
  • 50 ml coconut milk

Blend coconut flour and chia seeds into the coconut flour and mix with the remaining ingredients.

Make 4-6 tortillas and fry them in butter on a frying pan – medium heat.

Spicy beef

Ingredients

  • 500 g of beef or fish
  • 1 onion
  • 2-3 cloves of garlic
  • 2 tbsp cumin
  • 1 tsp battered coriander
  • 1 tsp pepper
  • 1 tsp oregano
  • 1 tsp chili
  • 1 cup tomato sauce
  • 1 cup heavy cream
  • 1 cup water
  • salt and pepper

Onions and garlic are browned in a pan. Stir onions and garlic in a pan and add the meat, spices and tomato sauce. Stir well.

Add cream and water. Let it simmer for a few minutes.

Cheddar nachos

Spread 4 small handfuls of cheddar on a piece of baking paper. Pile them up in 4.

Bake in the oven at 392 degrees F until the cheese is melted. Take it out of the oven and cool it down.
Cut the cheese into 6 triangles with a pizza wheel or a knife.

Served with some salad mix, sour cream, salsa and guacamole.

Chorizo shakshuka

Ingredients – 4 servings

  • 2 tbsp of coconut oil for frying
  • 250 g of beef
  • 100 g chorizo
  • 1 onion
  • 1 red pepper
  • 4 cloves of garlic
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 cup of chopped tomatoes
  • 4 eggs
  • fresh coriander
  • 100 g of feta cheese
  • 1 small broccoli – chopped
  • salt and pepper.

This is how you do it:

Cut the chorizo ​​into small pieces and stir it in a pan with the beef. Remove it from the pan after a few minutes.
Fry the bell pepper and onions till they are soft and then add the garlic.

Add the rest of the spices together with the chopped tomatoes, chorizo and peas and cook it until all the liquid has evaporated.

Pour it into a dish and make 4 ‘holes’ where you put an egg in each of the holes. Put it in the oven for 15 mins at 392 degrees.

Roast the broccoli in some butter in a pan for a few minutes.

Serve the dish with feta, fresh coriander and the broccoli.

Sliced pork with parsley sauce

Ingredients – 2 servings

  • 500 g of pork
  • 30 g butter
  • 1 onion
  • 125 g spit cup
  • 1 dl heavy cream (min 38%)
  • 200 g cream cheese
  • 1 bunch of parsley
  • salt and pepper

Fry the pork slices for 30-40 mins in the oven at 392 degrees on a piece of baking paper. You can also roast it on a pan.

Meanwhile you make the sauce.

Chop the onions into slim slices and fry them in the butter and add the sliced cabbage. After a few minutes add the heavy cream, cheese, and let it simmer for thickness approx. 5 mins.

Chop the parsley and serve on top.

Ribs with coleslaw


Ingredients – 4 servings

  • 600 g of ribs
  • 1 bouillon cube
  • 1 cup of bay leaves

Rib – marinade

  • 4 tbsp sugar-free ketchup
  • 4 tbsp sweetener
  • 1 clove of garlic
  • ½ tsp chili (by taste)
  • 2 tsp of black pepper
  • 2 tbsp teriyaki sauce
  • Salt

Coleslaw

  • 2 medium-sized carrots
  • 1 whole white cabbage
  • 4 tbsp sour cream (min 38% fat)
  • 4 tbsp mayonnaise
  • 2 tbsp sugar-free ketchup
  • ½ tbsp chili (by taste)
  • salt and pepper.

Here’s how you do it

Start by removing the skin from the bones and boil them for approx. 45 minutes with bouillon and the bay leaves. Stir all the ingredients into the marinade.
When the bones are well cooked, remove them from the water and put marinade on both sides.
Fry them on the grill or in the oven at 392 degrees for 25 minutes.

Coleslaw

Cut the cabbage into fine slices and cut the carrots on a grater. Blend the remaining ingredients and mix them with the cabbage and carrots. Leave in the refrigerator before serving – for better taste min 1 hour.

Breaded cod fillet with broccoli

Ingredients (4 servings):

  • 400 g cod fillet
  • 1 bag of cracklings                                     
  • 1 egg
  • 1 broccoli
  • 1 avocado
  • 1 bundle asparagus
  • 100 g butter
  • butter, salt and pepper

Add ons – fat sources:

  • green pesto
  • mayonnaise – min 80 g fat

This is how you do it:

Take the cracklings and make them into crumbs.

Turn the cod fillets around in the egg mass. Roll the cod fillets in the crumbs of cracklings so that they get breaded. Melt some butter in a frying pan at medium heat and add the cod fillets and fry until the fillets are well done.

Fry the asparagus in some butter in the frying pan and add salt and pepper.

Boil the broccoli and then pour the water from the broccoli. Put the cooked broccoli into a blender together with avocado, 100 g butter, salt and pepper. Blend until you have a fine puree.

Serve with pesto and mayonnaise.

Chicken stew with cauliflower

Ingredients (4 servings):

  • 400 g chicken fillet
  • 1 small red onion
  • 1 green pepper
  • 2 tsp tomato puree
  • 1 cup coconut milk
  • 1 cup whipped cream
  • 2 spring onion
  • 1 big cauliflower
  • 1 lemon
  • butter, salt and pepper

This is how you do it:

Melt the butter in a pot. Chop the red onion into small pieces and fry them in the melted butter

Chop the chicken into small pieces and add the chicken in the pot and let it simmer in 5 mins.

Cut the spring onions and the green pepper into small pieces and add it to the pot.

Add coconut milk, whipped cream, tomato puree, salt and pepper and let it simmer for 20 mins.

If needed add more salt and pepper to the meal.

Cut the cauliflower into minor florets.

Boil some water and put the cauliflower in the hot water and boil for 4-5 mins.

Serve the chicken stew with the hot cauliflower florets.