Rubriik: LCHF

Food Friday 31.01.2014

Published on by Margit ParteiLisa kommentaar

On Food Fridays I will tell you about everything I ate that day. No matter if it is a good day or not: you will see it all. 

IMG_1838_2

I’m finally back from Thailand! No more pre-written posts for you, only new and fresh stuff coming up 🙂 Starting with a Food Friday. I was absolutely NOT low carb on my trip, I ate whatever I wanted whenever I wanted. Sugar, wheat and everything. Thai cuisine is delishious! Today is my second day of LCHF after my holiday.
 

1st meal: 9 AM

 

  • 3 eggs

  • 2 slices of bacon

  • 2 tablespoons of 30% sour cream

  • 2 slices of cheese

  • 2 teaspoons of flax seeds

  • raw cauliflower

 

2nd meal: 4.45 PM

 

  • 1/3 of broccoli head

  • 100 grams of minced beef

  • 65 grams of cheese

  • 65 grams of 10% cream

  • 1 1/3 egg

  • 1 tablespoon of lard

  • 1 teaspoon of butter

  • 3 tablespoons of sauerkraut (not on the picture)

 

I’m going to stop doing nutritional information from now on. I just eat according to my hunger levels and hope this works for me 🙂

Creamy spinach and cauliflower pyree

Published on by Margit Partei2 kommentaari

This recipe makes a great side dish for any meat or fish you might be serving. 

Makes 3 big portions or 4 medium portions.

Served with roasted chicken
Served with roasted chicken

 

What do you need?

  • 400 g of frozen spinach (defrosted)

  • 400 g of frozen cauliflower (defrosted)

  • 90 g of shredded cheese

  • 60 g of butter

  • 200 g of cream (10%; could omit the butter and use 35% or heavy cream)

  • salt and pepper

 

How to make it?

Pour your cream and butter in a good non-stick saucepan / pot and let it come up to a boil. Once it’s bubbling, add in some salt and pepper and also your defrosted spinach and cauliflower. Adjust your heat so that it’s not boiling but lightly simmering.

Next you want to let the vegetables cook in the cream and butter mixture until the cauliflower is soft. Once it’s all soft and cooked through, take your stick mixer, blender or food processor and carefully blend until everything is nice and smooth. Be careful: it’s hot and you don’t want to burn yourself.

Now add in the shredded cheese and let that melt. Stir everything through and you’re done.

Serve this pyree with any meat or fish or add some vegetable stock and serve as a light soup.

 

What about nutrition?

The whole recipe is 1150 kcal, 50 g of protein, 94 g of fat, 29 g of total carbs (including 10 g of fiber, so 19 g of net carbs).

One big portion is 383 kcal, 16,7 g of protein, 31,3 g of fat, 9,7 g of total carbs (3,3 g of fiber, so 6,4 g of net carbs).

One medium portion is 288 kcal, 12,5 g of protein, 23,5 g of fat, 7,25 g of total carbs (2,5 g of fiber, so 4,75 g of net carbs).

 

Bon appetit!