Rubriik: Toitumine

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

Makes 3 big portions or 4 medium portions.

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).

Bon appetit!

This is very tasty soup that will warm you up on a cold day. Also very filling hence the fat content.

Makes 2 large servings.

What do you need?

• 500 g of minced meat

• 400 grams of vegetable mix (I used Hortex Cous-Cous mix)

• 1 stock cube

• 200 grams of chopped mushrooms

• a dash of chili (optional)

• salt and pepper

How to make it?

Get a pot with about 500 grams of water boiling. When it’s boiling rapidly, add in the stock cube and let that desolve. Now add in the vegetables and mushrooms and cook until the veggies are soft.

While your veggies are cooking, preheat a pan to medium high heat and fry the minced meat. Since my minced meat if always with a high fat content, I don’t need to add any oil. Season with salt and pepper and also fresh or powdered chili (if you want to).

When the veggies are done, add in the meat. Let everything boil for another 2–3 minutes and serve.

Bon appetit!

What about nutrition?

The whole recipe is 1800 kcal, 100 grams of protein, 27 grams of total carbs (including 5 g of fiber so about 22 g of net carbs), 142 grams of fat.

If divided into 2 servings, one serving is 900 kcal, 50 grams of protein, 13,5 grams of total carbs (including 2,5 g of fiber so about 11 g of net carbs), 71 grams of fat.

NB! You can always use different vegetables to get a lower carb content. My mix had carrots and peas that gave quite a lot of carbs. If you were to use cauliflower, cabbage, spinach, broccoli etc, you would get a much lower carb dish.