Categories: Lunch

5 Easy Lunch Recipes

Ketogenic Sugar Snap Peas With Bacon

Portion: X

Preparation time: X

Ingredients:

200 g snow peas
90 ml lemon juice
60 g bacon diced
6 grams of garlic
1/2 teaspoon red pepper flakes

Preparation:

1. Finely chop the garlic.

2. Fry the bacon in a pan.

3. Then reduce the heat and add the snow peas and garlic. Let cook for 1-2 minutes.

4. Then add the lemon juice and simmer for another 1-2 minutes.

5. Remove from the pan, arrange on a plate and sprinkle with the pepper flakes.

Chicken Cauliflower Casserole With Pesto

Portion: X

Preparation time: X

Ingredients:

8 ounces skinless chicken thighs or chicken breast fillet
112g cheddar
120 g high-fat cream
140g cauliflower
45 grams of leeks
56 grams of tomato
28 g butter unsalted
16g keto pesto
1 tsp salt
1/2 tsp pepper

Preparation:

1. Preheat the oven to 180° circulating air.

2. In a non-stick pan, heat the butter.

3. Cut the chicken into pieces.

4. The chicken will cook in the pan until golden brown, about 6-8 minutes.

5. Season the meat with pepper and salt.

6. Mix pesto and cream together.

7. Place the chicken in a casserole dish and pour the pesto and cream mixture over it.

8. Cut the cauliflower, tomato and leek into small pieces.

9. Place the pieces of vegetables in the casserole dish over the meat and the pesto-cream mixture.

10. Cut or grate the cheese into small pieces and sprinkle on top.

11. Bake the casserole for 25-30 minutes.

Coconut Chicken Salad

Portion: 2

Preparation time: 40 minutes

Ingredients:

250g chicken breast fillet
140g fresh spinach leaves
85g celery
2 spring onions
75g yoghurt with 3.5% fat
75g grated coconut
20ml coconut oil
paprika powder

Preparation:

1. Preheat the oven to 180°C.

2. Wash the chicken breast fillets and place them between two sheets of cling film. Then take a rolling pin or skillet and pound them flat.

3. Then mix the coconut flakes and the paprika powder in a bowl and then turn the chicken in it from both sides.

4. Now put parchment paper on a baking sheet and place the chicken meat on it.

5. Now bake it for about 25 minutes.

6. Meanwhile, wash the spinach leaves and shake dry.

7. Then wash and clean the celery and spring onions and then cut them into fine rings.

8. Then put the coconut oil in a saucepan and heat it over medium high heat.

9. Then put the coconut flakes left over from the breading and the yoghurt in the pot. Mix everything together well.

10. Now take the chicken out of the oven and cut it into slices.

11. Then serve the spinach leaves with the remaining vegetables on a plate and spread the chicken over them. Finally, garnish with the coconut dressing.

Bowl With Mushrooms And Chinese Cabbage

Portion: 2

Preparation time: 35 minutes

Ingredients:

300 g Chinese cabbage
100 grams of tomatoes
200 g smoked tofu
10 grams of chili peppers
400 grams of mushrooms
1 tbsp canola oil
Salt
Pepper
30 g macadamia nuts
20 g red currants
100 g skyr, made from soy
½ tsp mustard, medium hot
1 tsp apple cider vinegar
1 tbsp tahini
1 sprig of parsley

Preparation:

1. Remove the outer leaves and stalk from the cabbage and cut into strips. Wash the tomatoes, remove the stalk and cut into strips along with the tofu. Remove the seeds from the chili, wash and chop finely. Wash mushrooms and divide into four.

2. Put oil in a pan and fry the tofu in it. Take out and set aside. Sauté the tomatoes, chili and cabbage in the pan. Refine with salt and pepper.

3. Roughly chop macadamia nuts and roast in a pan (without fat).

4. Mix the skyr, vinegar, tahini, 2 tablespoons water and mustard to form a sauce. Season with salt and pepper. Wash the currants and pluck them from the stalk. Wash the parsley, drain and pick off the leaves.

5. Serve the tofu with the vegetables. Pour the sauce over and garnish with parsley, nuts and berries.