5 Easy Lunch Recipes

Keto Fish Soup

Portion: X

Preparation time: X


  • 1 tbsp MCT oil
  • 480 g halibut
  • 400 ml coconut milk
  • 45 ml fresh lime juice
  • 130g shallots
  • 25g red curry paste
  • 15 g spring onion
  • 1 handful of parsley
  • 1 tsp salt


1. Heat oil in a pan.

2. Peel the shallots, chop finely.

3. Sweat in the oil and add the broth.

4. Now stir in the curry paste and coconut milk, let everything simmer for 5 minutes.

5. Rinse the halibut under cold water and carefully place in the soup. Let the whole thing simmer for another 8-10 minutes.

6. Season the soup with salt. Then spread on the plates and decorate with the spring onions.

Trout Grilled

Portion: X

Preparation time: X


  • 520g trout
  • 10 ml MCT oil
  • 1 tsp salt
  • 4 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary


1. Preheat the oven (Grill setting) to 160°.

2. Wash the trout thoroughly under running water. Pat dry with kitchen towels and season with salt. Make three deep cuts on both sides.

3. Place in a deep frying pan and fill with the herbs.

4. Brush with the MCT oil and put in the oven.

5. After 15 minutes you can check the cooking level and, if necessary, increase the temperature to 180°. This makes the skin even crispier.

6. Remove from the oven after another 5-8 minutes

7. The trout tastes best with the tartar sauce.

Chicken Curry With Coconut

Portion: 2

Preparation time: 45 minutes


  • 2 chicken breast fillets
  • 150ml coconut milk
  • 1 small onion
  • 400g diced tomatoes (can)
  • 75ml chicken stock
  • 1 teaspoon garam masala
  • 50ml coconut oil
  • 1 tbsp fresh coriander
  • ½ tbsp almond flour
  • Salt pepper


1. Wash the chicken and pat dry. Then cut it into bite-sized pieces.

2. Put the coconut oil in a pan and heat it up. Then fry the chicken for ten minutes.

3. Meanwhile, wash the cilantro and shake dry. Then chop it up.

4. Now peel the onion and cut it into small cubes.

5. Then add the onions to the pan and fry for another 5 minutes.

6. Then add the diced tomatoes and the chicken broth.

7. Bring everything to a boil and stir regularly. After it begins to boil, reduce the heat and simmer for 10 minutes.

8. Then add the coconut milk, garam masala and almond flour to the pan and mix well with the rest. Then simmer for another 3 minutes.

9. Finally, add half of the coriander to the pan and stir well again.

10. Then you can serve the dish and garnish with the remaining coriander.

Hungarian turkey goulash

Portion: 4

Preparation time: 75 minutes


  • 250 grams of onion
  • 650 g turkey goulash meat
  • 2 tbsp canola oil
  • Salt
  • Pepper
  • ½ tbsp paprika powder, hot as a rose
  • 2 tbsp paprika powder, sweet
  • 2 cloves of garlic
  • 1 lemon
  • 1 tsp cumin


1. Peel onions and cut them into fine pieces.

2. Mix the meat with 1 tbsp oil, salt and pepper.

3. Put the remaining oil in a saucepan and sauté the onion in it.

4. Add the meat to the onions and sauté over medium heat for about 10 minutes.

5. Add paprika powder and mix well.

6. Pour in 400 to 500 ml of water and season with a little salt and pepper. Let everything stew for about 35 minutes over low heat.

7. Peel garlic and chop finely. Rinse the lemon with hot water and grate the zest. Stir the garlic, lemon zest and cumin into the goulash. Season with a little more pepper and salt if necessary.

Cauliflower – “couscous”

Portion: 2

Preparation time: X


  • 60g sundried tomatoes, chopped
  • 800 grams of cauliflower
  • 4 garlic cloves, chopped
  • 2 tbsp grapeseed oil
  • 2 sticks of leeks
  • Salt and pepper


1. Process the cauliflower into “couscous” using a food processor.

2. Sauté the garlic and leek in oil and add the tomatoes.

3. Add the cauliflower “couscous” to the pan and simmer until soft. Season with salt and pepper.

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