Chicken curry
Portion: X
Preparation time: X
Ingredients:
- ½ onion
- ½ garlic clove
- 1½ tomatoes
- 1 tbsp oil
- ½ tbsp curry powder
- 250 g chicken fillet
- 425 ml creamy coconut milk
- 125 young spinach
- Salt, pepper
Preparation:
1. Peeled and pressed garlic. Wash and dice the tomatoes. Peel the onion and also chop into small cubes. Cut the meat into bite-sized cubes.
2. Now fry the meat in a pan with oil for 4-5 minutes while turning, then add the garlic and onions. Add the curry after about 2 minutes and sauté everything briefly. Add the diced tomatoes and sauté for a further 3-4 minutes. Finally, coconut milk is added and the whole thing is left to simmer for 10 minutes.
3. Wash, dry and sort the spinach. Then add to the chicken, simmer briefly and season with salt and pepper.
Kale Salad Warm
Portion: 2
Preparation time: X
Ingredients:
- 125 g kale
- 30 g clarified butter
- Salt pepper
- 100 ml whipping cream
- 2 tablespoons sour cream or mayonnaise
- 1/2 tsp Dijon mustard
- 1 tbsp olive oil
- 1/2 clove of garlic, finely chopped
- 50 g feta cheese
Preparation:
1. Mix the cream, sour cream (mayonnaise), mustard, olive oil and garlic and season with salt and pepper.
2. Rinse the kale and cut into small bite-sized pieces. Do not use the thick handle.
3. Heat a large pan and add clarified butter. Fry the kale to give it a nice color. Season with salt and pepper.
4. Put in a salad bowl and pour the dressing over it, stir and spread the feta cheese over it and serve.
Chicory papaya salad
Portion: 2
Preparation time: X
Ingredients:
- 75 g chicory
- 75g avocado
- 40 g papaya ripe
- e.g. olive oil
- Salt pepper
- n. B. Almonds, macadamia nuts or walnuts as a topping
Preparation:
1. Wash the chicory and cut into fine strips, do not use the bitter core. Mix in a bowl with olive oil, salt and decorate with a few nuts.
2. Deseed the papaya and avocado, remove the peel and finely dice.
Keto asparagus muffins
Portion: X
Preparation time: X
Ingredients:
- 120 grams of cream cheese
- 200 g fresh asparagus
- 45 ml cream
- 400 grams of eggs
- 20g Parmesan
- 60g grated mozzarella
- 1/2 tsp salt
- 1/4 tsp pepper
Preparation:
1. Grease two muffin tins. Preheat the oven to 160° circulating air.
2. Wash the asparagus, peel and cut into pieces approx. 1 cm long.
3. Mix cream cheese, eggs, cream, Parmesan cheese, salt and pepper into a batter. Then distribute in the molds, add the asparagus.
4. Carefully sprinkle the mozzarella cheese on top and bake for about 20 minutes.
5. The muffins will then collapse a bit after cooling.
Keto Salami Pizza
Portion: X
Preparation time: X
Ingredients:
- Pizza dough
- 30 grams of almond flour
- 35 grams of flaxseed flour
- 10 g coconut flour
- 2.5 g psyllium husks
- 5 grams of chia seeds
- 1/3 tsp salt
- 80ml of water
- Pizza topping
- 20 g of tomato passata
- 40 grams of salami
- 35 grams of tomatoes
- 12 grams of peppers
- 20g cheddar
- Italian herbs
Preparation:
1. Pizza dough
2. Put the almond flour, flaxseed, coconut flour, psyllium husks, chia seeds and salt in a bowl, mix and add the water
3. Knead into a dough using a food processor or mixer.
4. Then place in the fridge for 30 minutes.
5. Preheat the oven (180ºC fan oven).
6. Knead the dough again and shape into a ball.
7. The dough balls are placed on baking paper. Roll out thinly and form an edge.
8. Bake the keto pizza dough for about 10 minutes before topping.
9. pizza topping
10. Wash the peppers, deseed and cut into small pieces.
11. Slice the tomato.
12. Spread the tomato passata on the pizza base.
13. Place the salami slices, peppers and tomatoes on top
14. Sprinkle with cheddar cheese.
15. Bake in the oven for 10 to 15 minutes. If you want the base to be crispier, leave the pizza in the oven a little longer.