5 Easy Lunch Recipes

Beef strips

Portion: 2

Preparation time: 40 minutes

Ingredients:

• 350 g green asparagus
• 1 onion, red
• 275 g lean beef
• 20 g pistachio nuts
• 2 sprigs of tarragon
• 1 tbsp olive oil
• Salt
• Pepper
• 100 ml white wine, dry
• 100 ml chicken stock
• 150 ml soy cream

Preparation:

1. Wash asparagus, peel, remove ends and cut into pieces (about 3 cm long).

2. Peel the onion and cut into thin wedges.

3. Cut the meat into bite-sized pieces or strips.

4. chop pistachios. Wash the tarragon, drain, pluck the leaves from the stalk and chop finely.

5. Put olive oil in a pan and brown the meat in it. Season with some salt and pepper. Take out and set aside.

6. Sauté the asparagus and onion in the pan. Stir in the pistachios then season with pepper and salt.

7. Deglaze with the white wine and let simmer over low heat.

8. Stir in the chicken stock and soy cream and bring everything to the boil again.

9. Add the meat to the sauce and season with salt and pepper if necessary.

10. Serve and garnish with tarragon.

Keto bolognese sauce

Portion: X

Preparation time: X

Ingredients:

• 10 g coconut oil
• 100 g breakfast bacon
• 130 grams of onion
• 5 grams of garlic
• 500 g minced beef
• 400 g coarse bratwurst
• 500g of tomato passata
• 400 g canned pizza tomatoes
• 250 ml vegetable broth
• 1/2 tsp stevia extract
• 4 tablespoons double cream
• 2 tbsp butter
• 2 pieces of bay leaves
• 1 tbsp fresh parsley
• 1 tbsp fresh oregano
• 1 tbsp fresh thyme
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 tsp salt
• 1/2 tsp pepper

Preparation:

1. Peel onion and garlic and chop finely.

2. Heat coconut oil in a pan. Fry onions and garlic in it.

3. Cut the bacon into small pieces and sauté briefly.

4. Squeeze the sausage meat out of the skin and add it to the pan with the minced meat and sauté briefly.

5. Now add the spices, stevia extract, salt and pepper and mix well. Fry the whole thing for about 7-8 minutes.

6. Then stir in the tomato passata, the pizza tomatoes and the broth. Simmer for ten minutes and stirring occasionally.

7. Remove the bay leaves. Stir in the double cream and butter and season to taste.

Raw food

Portion: 2

Preparation time: X

Ingredients:

• Cucumber, carrots, tomatoes, celery
• Hard boiled eggs
• ham
• tuna
• salad

Preparation:

1. Wash, peel and cut the vegetables.

2. Pack all the ingredients into a meal box as you like. Garnish and decorate as needed.

Celery And Cauliflower Puree

Portion: 4

Preparation time: X

Ingredients:

• 2 cauliflower
• 2 medium celery root
• 1 tsp salt
• 6 tablespoons butter
• 4 bunches of chard
• 2 tbsp coconut oil
• 2 garlic cloves finely chopped
• 2 pinches of red pepper flakes
• Sea salt to taste

Preparation:

1. Place the steamer insert in a large saucepan and fill with water to just below the steamer insert. Bring the water to a boil, then place the celery and cauliflower florets in the insert.

2. Let everything simmer on a low heat for about 15 minutes until everything is soft.

3. Cut the chard leaves and stalks into strips and slices.

4. Heat the coconut oil in a pan and add the garlic and red pepper flakes

5. Fry everything for 30 seconds until the garlic is fragrant.

6. Then add the chard strips and make sure that the leaves do not wilt (2 – 3 minutes).

7. Cover the pan and let the chard cook for another 2-3 minutes until the stalks and leaves are tender.

8. In the meantime, place the finished vegetables (cauliflower and celery) in a saucepan, add the butter and salt and mash until smooth.

9. Now the ketogenic puree and the chard-garlic mixture can be served.

Asparagus – Bacon – Egg Casserole

Portion: 2

Preparation time: X

Ingredients:

• 4 bacon strips
• Green asparagus
• 2 tbsp olive oil
• 100 grams of tomatoes
• 6 eggs
• 50 g feta cheese
• Salt and pepper

Preparation:

1. Preheat the oven to 200 degrees and grease a small casserole dish.

2. Cut the asparagus into pieces about 3 cm long, halve the cherry tomatoes and dice the feta. mix eggs.

3. Place the asparagus in the casserole dish with the bacon and drizzle with olive oil.

4. Bake in the oven for about 6-8 minutes until the bacon begins to crisp.

5. Add the tomatoes and feta, spread the egg mixture over it and season with salt and pepper.

6. Bake everything for 15 – 20 minutes until the egg mixture has the desired consistency.