tag:blogger.com,1999:blog-16429204753816017092024-02-20T02:10:52.905+10:00My Aussie LCHF lifeBKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-1642920475381601709.post-12764576367892424432014-12-02T19:04:00.002+10:002014-12-02T19:05:36.870+10:00Spinach frittatas<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">I found this recipe in an ad on my Facebook page (for once, my Facebook ads actually turned out something that interested me): <a href="http://www.opsm.com.au/eyeamhealthy/recipes" target="_blank">http://www.opsm.com.au/eyeamhealthy/recipes</a></span><br />
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<span style="font-size: large;">I decided to give it a go on a Monday night I wanted to pre-prepare some lunches without spending too much time in the kitchen. I didn't really fine-read the method before getting the groceries, and I realised a bit too late that it was a little too laborious for my liking, involving lots of zesting and wilting and chopping and beating and what-not. The OPSM guys promised it should take only 15 minutes to prepare - but for me it took at least 30... But then again, I'm such a slow-poke in the kitchen. Also, you want to save this one for a day you are in the mood for doing large amounts of dishes: My kitchen was soon swimming in colanders, baking bowls, saucepans and bits of floppy spinach. </span><br />
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<span style="font-size: large;">Anyway, the frittatas turned out pretty well, and now I'm happy to have my lunches sorted for the rest of the week. Also it doesn't hurt to know that these frittatas are good for your eyes, especially if you spend a large part of the day staring at a screen. </span><br />
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<span style="font-size: large;">It's also such an improvement to see that something containing three types of full-fat cheeses is marketed as a healthy option! </span><br />
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<span style="font-size: large;">This is my take on the recipe. </span><br />
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<b><span style="font-size: large;">Ingredients:</span></b><br />
<span style="font-size: large;">1 small zucchini</span><br />
<span style="font-size: large;">120 g (1 bag) baby spinach leaves</span><br />
<span style="font-size: large;">1 teaspoon sea salt</span><br />
<span style="font-size: large;">375 g ricotta cheese</span><br />
<span style="font-size: large;">100 g grated Parmasan</span><br />
<span style="font-size: large;">2 green shallots</span><br />
<span style="font-size: large;">2 cloves garlic</span><br />
<span style="font-size: large;">20 g fresh dill</span><br />
<span style="font-size: large;">zest of 1 lemon</span><br />
<span style="font-size: large;">2 large eggs</span><br />
<span style="font-size: large;">85 g crumbled feta </span><br />
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<b><span style="font-size: large;">Method:</span></b><br />
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<ul style="text-align: left;">
<li><span style="font-size: large;">Grease 12 muffin-cups with oil.</span></li>
<li><span style="font-size: large;">Grate the zucchini. Combine the zucchini with 1 teaspoon of salt in a colander and let sit to drain for 15 minutes. Squeeze out as much liquid as possible using a spoon. </span></li>
<li><span style="font-size: large;">Steam spinach in 1/4 cup of water in a saucepan for a couple of minutes until floppy-looking. Then drain and set aside. </span></li>
<li><span style="font-size: large;">Beat the eggs well. </span></li>
<li><span style="font-size: large;">Combine ricotta, half of the Parmasan, feta, shallot, garlic, dill and lemon zest. Then stir in the beaten eggs, zucchini and the spinach. </span></li>
<li><span style="font-size: large;">Divide the mixture into the muffin-cups and bake for 35 minutes. </span></li>
<li><span style="font-size: large;">Sprinkle with the remaining Parmasan and return to the oven until the cheese has melted. In my oven, it took roughly five minutes. </span></li>
<li><span style="font-size: large;">After removing from oven, allow the frittatas to cool down so they set. </span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZbpw7SH7csnJuRMHqFnPwZbVGip8rGbhp9KthWdD8mWqGBkPBxxvKhU7t_FP_BJiHA2jSWe3-W4GnCSqRRETqH2dfEFhav8Twpj6G-bvl2zclgzMZ1fyK04kTuOZ84hmorDLbAr8kKrg/s1600/20141202_134118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZbpw7SH7csnJuRMHqFnPwZbVGip8rGbhp9KthWdD8mWqGBkPBxxvKhU7t_FP_BJiHA2jSWe3-W4GnCSqRRETqH2dfEFhav8Twpj6G-bvl2zclgzMZ1fyK04kTuOZ84hmorDLbAr8kKrg/s1600/20141202_134118.jpg" height="480" width="640" /></a></div>
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<span style="font-size: large;">PS: Thanks to everyone who still keeps visiting my blog, even though it's updated once every leap-year... I can't promise that my presence here will be any less erratic, but I might pop by when I feel a sudden urge to blog. Sorry about not having answered comments recently! </span></div>
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BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com5tag:blogger.com,1999:blog-1642920475381601709.post-74768207696352904432013-10-19T11:03:00.002+10:002013-10-19T11:03:53.110+10:00Flourless, sugar free chocolate mug-cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">First of all, I'm sorry that my presence on this blog is rather erratic. Weekly Wednesday updates - yeah right!!! Also, my apologies that I'm so slow to follow up on all your comments. I had this optimistic idea that since my job now involves less travelling, I'd have all this spare time and energy to spend on blogging. Only that my job still turned into a 6-days and 50-hour a week scenario. And in my spare time, I've been fighting a never-ending respiratory infection (probably due to all the stress). Therefore, my Friday night snack yesterday was immune-boosting frozen blueberries.... with just a tiny bit of flourless chocolate cake on the side ;-) </span></div>
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<span style="font-size: large;">The recipe came from a blog that a friend of mine linked to on Facebook. She had made it more primal by changing a recipe that she found. I again made it LCHF and more blood-sugar-friendly by swapping honey for erythritol. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE88wkcUjdX3NxDa-Qh17FSGh0naT6QTf2luE52Pd4eV-spuehkRBMFFxcO5PHRahvSMQdYE7pq_lu8t0zooqvGSs8sMZXMXR9h6sZFiDpqFkfVVR-Of4KdihWDUf7Uoc_SInaMuxCR0k/s1600/20131018_174904.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE88wkcUjdX3NxDa-Qh17FSGh0naT6QTf2luE52Pd4eV-spuehkRBMFFxcO5PHRahvSMQdYE7pq_lu8t0zooqvGSs8sMZXMXR9h6sZFiDpqFkfVVR-Of4KdihWDUf7Uoc_SInaMuxCR0k/s640/20131018_174904.jpg" width="640" /> </a> </div>
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<b><span style="font-size: large;">Ingredients</span></b></div>
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<span style="font-size: large;">1 Tbsp butter</span></div>
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<span style="font-size: large;">1 egg</span></div>
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<span style="font-size: large;">1/4 tsp baking powder</span></div>
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<span style="font-size: large;">1/2 tsp vanilla powder</span></div>
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<span style="font-size: large;">1 1/2 Tbsp cocoa</span></div>
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<span style="font-size: large;">1 Tbsp thickened cream</span></div>
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<span style="font-size: large;">3 Tbsp erythritol </span></div>
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<b><span style="font-size: large;">Procedure</span></b></div>
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<li><span style="font-size: large;">Melt butter in a mug in the microwave. </span></li>
<li><span style="font-size: large;">Add the egg and beat with a fork. </span></li>
<li><span style="font-size: large;">Throw in rest of ingredients and stir. </span></li>
<li><span style="font-size: large;">Nuke for around 1.5 minute in your microwave oven and - voila - a chocolate-miracle! </span></li>
<li><span style="font-size: large;">Serve with whipped cream and blueberries </span></li>
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<span style="font-size: large;"><i>You may want to experiment with the cooking-time depending on your oven-type. Perhaps 1.5 minute will make it rubbery, then try a few less seconds next time. </i></span></div>
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<span style="font-size: large;"><i>I know it doesn't look too delicious from the photo - but trust me, it is!</i></span></div>
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BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com7tag:blogger.com,1999:blog-1642920475381601709.post-64361365841433098212013-09-11T19:16:00.000+10:002013-09-11T19:16:04.357+10:00Omelette with feta, basil and sun-dried tomatoes <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Oooops, I completely forgot to blog something last week. Suddenly, I'm super-busy again and time is just flying... I hope you will forgive me! But when life was more relaxed a few weeks ago, I used the opportunity to enjoy looooong, gourmet breakfasts on my front-veranda.I discovered that it doesn't take much to "pimp" that boring old omelette to something that could be served in the trendiest breakfast-place in Brisbane. So, I thought I'd share a breakfast recipe for a change. This is a slightly modified version of a recipe I found in the book "Lavkarbo husmannskost" by Anna Hallen.</span><br />
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<span style="font-size: large;"><b>Ingredients</b></span><br />
<span style="font-size: large;">3 eggs</span><br />
<span style="font-size: large;">50 ml cream</span><br />
<span style="font-size: large;">10 sun-dried tomatoes</span><br />
<span style="font-size: large;">10 cherry tomatoes</span><br />
<span style="font-size: large;">1 tbsp butter</span><br />
<span style="font-size: large;">7 feta-cheese pieces</span><br />
<span style="font-size: large;">10 basil leaves </span><br />
<span style="font-size: large;">A few "twists" with your salt-and-pepper grinders</span><br />
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<span style="font-size: large;"><b>Procedure</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-size: large;">Combine eggs, cream, salt and pepper and whip lightly using a fork. </span></li>
<li><span style="font-size: large;"> Melt the butter in a frying pan, and pour over the egg-mixture. Let egg-mixture settle into an omelette (like normally).</span></li>
<li><span style="font-size: large;">Cut the sun-dried tomatoes, cherry-tomatoes and feta-cheese cubes in halves. </span></li>
<li><span style="font-size: large;">When the omelette is nearly cooked, sprinkle the sun-dried tomatoes, cherry-tomatoes and the cheese on top, along with the basil leaves. </span></li>
<li><span style="font-size: large;">Leave to simmer for a couple of minutes under a lid. </span></li>
<li><span style="font-size: large;">Serve!</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGX3t_AXF9hXN7ff2MpgTHk6s7CQ2INM6S3bF4Q-dwXOC1YJAIuB-0IipYV85XeVYBkMCXhz5XkbPy5OWN96w7Wsob1IqbMsqOlM1Rmq1ILwf166ADZoAyvDY27gH7cfgQlOLlO5pdeBU/s1600/20130826_074703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGX3t_AXF9hXN7ff2MpgTHk6s7CQ2INM6S3bF4Q-dwXOC1YJAIuB-0IipYV85XeVYBkMCXhz5XkbPy5OWN96w7Wsob1IqbMsqOlM1Rmq1ILwf166ADZoAyvDY27gH7cfgQlOLlO5pdeBU/s640/20130826_074703.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM69MvKqEUOuLhkbhnnwHBtNxCInKOPYjqqNxDcxTSVRbsZo7CayZxr8e1R90JsKNZqkdD_N-5OPZPmiHR8P5azpLZy0hruSQasZmFZX0wkXLSisBQ4fpqdlKCrogJf19aV9OLf9eYO1M/s1600/20130826_075038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM69MvKqEUOuLhkbhnnwHBtNxCInKOPYjqqNxDcxTSVRbsZo7CayZxr8e1R90JsKNZqkdD_N-5OPZPmiHR8P5azpLZy0hruSQasZmFZX0wkXLSisBQ4fpqdlKCrogJf19aV9OLf9eYO1M/s640/20130826_075038.jpg" width="640" /></a></div>
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BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com0tag:blogger.com,1999:blog-1642920475381601709.post-43294430908354550312013-08-29T19:44:00.001+10:002013-08-29T19:44:43.687+10:00Rich low-carb chocolate cake <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Father's Day is coming up on Sunday, so why not treat Dad to some delicious chocolate cake? Best of all, it's healthy, and, if you don't tell him it's low-carb, he will never know. Once again, I've found the recipe in the fabulous baking book "Fristende Lavkarbo"</span><br />
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<b><span style="font-size: large;">Ingredients</span></b><br />
<span style="font-size: large;">200 g 70% chocolate</span><br />
<span style="font-size: large;">200 g butter</span><br />
<span style="font-size: large;">50 ml strong coffee</span><br />
<span style="font-size: large;">100 ml erythritol (or another sweetener)</span><br />
<span style="font-size: large;">1 teaspoon vanilla powder</span><br />
<span style="font-size: large;">3 eggs</span><br />
<span style="font-size: large;">200 ml ground almonds</span><br />
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<b><span style="font-size: large;">Procedure</span></b><br />
<span style="font-size: large;">Break the chocolate into pieces and melt in a pan together with butter and coffee. Remove from the heat and whisk in sweetener and vanilla. Let the chocolate mass cool down.</span><br />
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<span style="font-size: large;">Meanwhile, whisk the eggs lightly in a different bowl. Then, add the eggs and ground almonds to the chocolate mixture and stir. Then, pour the batter into a 22 cm spring form that you have coated with butter/oil.</span><br />
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<span style="font-size: large;">Bake on 180 degrees C in the middle of the oven for 20 minutes, and voila, you will make your Dad/father in the family very happy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWUMVr5ketxxieoT1eGqYAAQZu5y1U1CZv13jDHpt6m3_Ikv6pbjKrsNCj872Mlcv3oewXOFPD7PCf2mUqpIDpBQjf0hvwjChODI1E9Cn3cxAY5re5kFhzm71_vBjn5FIFi6coIy84lc/s1600/20130727_201418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWUMVr5ketxxieoT1eGqYAAQZu5y1U1CZv13jDHpt6m3_Ikv6pbjKrsNCj872Mlcv3oewXOFPD7PCf2mUqpIDpBQjf0hvwjChODI1E9Cn3cxAY5re5kFhzm71_vBjn5FIFi6coIy84lc/s640/20130727_201418.jpg" width="640" /></a></div>
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<span style="font-size: large;">Serve for example with cream, berries, low-carb ice cream or some sugar-free jam, like I did here. </span><br />
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BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com8tag:blogger.com,1999:blog-1642920475381601709.post-27948832702365558972013-08-21T20:28:00.003+10:002013-08-21T20:30:09.681+10:00Zucchini (squash) carbonara <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">It's Wednesday again, and time to share a new recipe. This time I'll share another quick dinner suggestion for all you fellow time-poor people out there:</span><br />
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<b><span style="font-size: large;">Ingredients</span></b><br />
<span style="font-size: large;">2 large zucchinis</span><br />
<span style="font-size: large;">2 large chicken fillets</span><br />
<span style="font-size: large;">250 g bacon</span><br />
<span style="font-size: large;">1 tbsp butter</span><br />
<span style="font-size: large;">2 cloves of garlic</span><br />
<span style="font-size: large;">100 ml cream</span><br />
<span style="font-size: large;">3 egg yolks</span><br />
<span style="font-size: large;">5 tbsp grated parmesan cheese</span><br />
<span style="font-size: large;">Salt and pepper</span><br />
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<b><span style="font-size: large;">Procedure</span></b><br />
<span style="font-size: large;">Grate the zucchini using a julienne peeler. Fry diced chicken fillets and bacon. Whisk the egg yolks and the cream in a bowl. Fry the zucchini with the butter and the garlic in a medium-sized pot. Add the egg mixture to the zucchini and stir well. Then add parmesan and the spice. Lastly, add the meat and stir well. That's it! Dinner in less than thirty minutes!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02cQ0dBdBoZOx1nYG420PG41q1Ayoo0QeMwX0pHhlhEkmmT29IRzjZvZ25iQ0oKJG0lDnmSzBx6hY_y-yEAQtVoL7gBo0Y0GTlSMz0ZxCe1vXMWouG2I4px8hfIiNiE1R7wAis1dtU90/s1600/20130809_183727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02cQ0dBdBoZOx1nYG420PG41q1Ayoo0QeMwX0pHhlhEkmmT29IRzjZvZ25iQ0oKJG0lDnmSzBx6hY_y-yEAQtVoL7gBo0Y0GTlSMz0ZxCe1vXMWouG2I4px8hfIiNiE1R7wAis1dtU90/s640/20130809_183727.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpiH-vBhFbB0M0100FmRBmHSeq4fpEJLC5mmu0MUXlhvJXopnDzh2ZEqYhbB7A8C4YsCd3lybpGsxyCVSN77ytqb6w6b86fog0k6CXsGEz7xdHmTKm7AC2CLxqf3duY6Gd8j4IigqTABA/s1600/20130809_193231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpiH-vBhFbB0M0100FmRBmHSeq4fpEJLC5mmu0MUXlhvJXopnDzh2ZEqYhbB7A8C4YsCd3lybpGsxyCVSN77ytqb6w6b86fog0k6CXsGEz7xdHmTKm7AC2CLxqf3duY6Gd8j4IigqTABA/s640/20130809_193231.jpg" width="640" /></a></div>
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Note to self: Next time I'll use three zucchinis instead of two, if I use small ones like this time, as I would have liked to have a bit more green in this dish. </div>
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Inspiration came from the beautiful blog www.sprudlendesunn.no/blogg/</div>
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BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com9tag:blogger.com,1999:blog-1642920475381601709.post-71717726911398973332013-08-14T14:03:00.003+10:002013-08-15T11:54:04.644+10:00Low carb scones for breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">This morning I was enjoying a slow start, and I decided to treat myself to home made low carb scones for brekkie. The recipe came from one of my Norway-treasures: The cookbook "Frisk med lavkarbo - 100 oppskrifter" by Norwegian doctor Sofie Hexeberg and Gunn-Karin Sakariassen , currently not available in English (that I know of). </span></div>
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<b><span style="font-size: large;">Ingredients</span></b></div>
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<span style="font-size: large;">80 g butter</span></div>
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<span style="font-size: large;">120 g cheese</span></div>
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<span style="font-size: large;">4 large eggs</span></div>
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<span style="font-size: large;">120 g almonds</span></div>
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<span style="font-size: large;">120 g walnuts</span></div>
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<span style="font-size: large;">1 teaspoon baking powder</span></div>
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<span style="font-size: large;">Olive oil </span></div>
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<b><span style="font-size: large;">Procedure</span></b></div>
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<span style="font-size: large;">Coat a muffin tray or large muffin cups with olive oil. </span></div>
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<span style="font-size: large;">Melt the butter, grate the cheese and whip the eggs lightly. </span></div>
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<span style="font-size: large;">Grind almonds and walnuts in a food processor. </span></div>
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<span style="font-size: large;">Add butter, cheese, almonds, nuts and baking powder to the whipped eggs and mix. Add a bit of water, should the batter feel too dry. (I didn't need to). Spread the mixture in a tray or muffin cups. I used a tray as shown in the photo below, and got 12 scones. </span></div>
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<span style="font-size: large;">Bake on 180 degrees C for 15 minutes. Then let the scones cool down before removing from the tray or the muffin cups. </span></div>
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<span style="font-size: large;">According to the authors, the scones are well suited for freezing. They may be kept in the fridge for 2-3 days, but apparently taste best when freshly baked or when heated up after being frozen. I can foresee this recipe going on repeat in my kitchen: SO yummy, and the scones will work for both breakfast, lunches or as a snack on-the-go. Next time I'll double the recipe and freeze most of it. </span></div>
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<span style="font-size: large;">I had mine with a bit of sugar free jam this morning, but they are probably even better with butter and cheese. </span></div>
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<span style="font-size: large;">The authors suggest adding bits of bacon, cooked ham or some spice to the batter for a bit of variation, and I might try that next time. </span></div>
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BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com4tag:blogger.com,1999:blog-1642920475381601709.post-47878445743231723462013-08-14T13:38:00.001+10:002013-08-15T11:54:20.268+10:00New update each Wednesday!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">I've got a little more time on my hands now that my job doesn't involve so much travel! This coincides with me returning from Norway, loaded with low carb cookbooks and inspiration for many many recipes to try out. Some of my readers have requested more frequent updates, and I'll make your wish come true: I've decided to try for weekly updates of this blog from now on, and Wednesday will be the day! That way, if I make something tempting (a cake, a low carb treat etc.), you'll have time to shop for the ingredients and try it out on the weekend! So, from now on, make sure to stop by my blog (at least!) each Wednesday. </span></div>
BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com0tag:blogger.com,1999:blog-1642920475381601709.post-40108477392708538892013-08-10T16:46:00.003+10:002013-08-14T13:40:05.711+10:00LCHF raspberry ice cream cake <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWA_UqiJfVvG2xfLctE_67K1pIWNUIa2c7qgZQMt_picVjA0xml3kLDJDPlthoy_4AxpsYj3foRbiqLQM-TIazlznlR_v-pyqFXKDOUXpPJ0d3p0I5TC-QzXKQS8z1TdNzHcHQE0h_cA/s1600/20130724_184110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWA_UqiJfVvG2xfLctE_67K1pIWNUIa2c7qgZQMt_picVjA0xml3kLDJDPlthoy_4AxpsYj3foRbiqLQM-TIazlznlR_v-pyqFXKDOUXpPJ0d3p0I5TC-QzXKQS8z1TdNzHcHQE0h_cA/s640/20130724_184110.jpg" width="640" /></a></div>
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<span style="font-size: large;">It was summer in the northern hemisphere when I visited, and summer is a perfect excuse for ice cream! Therefore I decided to bake this raspberry ice cream temptation one day. Despite my stack of new low carb cookbook, this one comes from my much-used "Fristende lavkarbo" (translation: Tempting low carb) by blogger Cecilie, who used to write a blog with the same name. </span></div>
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<b><span style="font-size: large;">Ingredients</span></b></div>
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<i><span style="font-size: large;">Crust:</span></i></div>
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<span style="font-size: large;">200 g hazelnuts</span></div>
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<span style="font-size: large;">1 teaspoon psyllium husk fibre</span></div>
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<span style="font-size: large;">1 teaspoon baking powder</span></div>
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<span style="font-size: large;">3 egg whites</span></div>
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<span style="font-size: large;">100 ml erythritol (the finely ground type)</span></div>
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<span style="font-size: large;">50 g melted butter</span></div>
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<span style="font-size: large;"><i>Ice cream</i> </span></div>
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<span style="font-size: large;">3 egg yolks</span></div>
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<span style="font-size: large;">3 tablespoons (15 ml-kind) erythritol</span></div>
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<span style="font-size: large;">300 ml cream</span></div>
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<span style="font-size: large;">200 g raspberries</span></div>
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<b><span style="font-size: large;">Procedure</span></b></div>
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<i><span style="font-size: large;">Crust</span></i></div>
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<span style="font-size: large;">Grind hazelnuts to a flour of medium-sized grains. Add psyllium husk and baking powder to the nut flour and mix well. Beat egg whites until stiff, then add the sweetener to the egg whites while whipping. Carefully fold in the hazelnut flour to the egg mixture. Now add melted butter that has cooled down a bit. </span></div>
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<span style="font-size: large;">Spread the mass onto a a 22 cm spring form covered in baking paper. Bake for 20 minutes on 175 degrees C. Make the ice cream while the crust is cooling down. </span></div>
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<i><span style="font-size: large;">Ice cream</span></i></div>
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<span style="font-size: large;">Whip egg yolks and the sweetener until fluffy and airy. Beat the cream in a separate bowl, then fold the beaten egg and sweetener into the cream. Finally add the raspberries and stir. </span></div>
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<i><span style="font-size: large;">Combining the cake</span></i></div>
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<span style="font-size: large;">Spread the raspberry cream on top of the crust. Cover the cake with Glad wrap to avoid crystallization and put the cake in the freezer. Now it's time to be patient, and in half a day or so it's time to enjoy this divine treat. The cake is easier to cut if you take it out of the fridge around half an hour before you intend to serve it. Decorate with strawberries or other berries on top. </span></div>
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BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com0tag:blogger.com,1999:blog-1642920475381601709.post-59034689700593447302013-08-10T15:22:00.000+10:002013-08-10T15:22:42.044+10:00Low carb Inspiration <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; font-size: large;">I've just got back to Australia after a (much needed!) month of holidays in Norway. Apart from spending lots of time with my family and friends, I also did some shopping. Low carb eating, especially LCHF, is very popular in Scandinavia, and the result is that heaps of low carb cookbooks have been published over the last couple of years. I couldn't resist the temptation, and ended up with no less than 7 new cookbooks in my baggage! Needless to say, our suitcases were stuffed when we returned. I've felt like a child on Christmas Day browsing through all my new treasures. Now I can't wait to try out some of the recipes and share them on the blog. </span></div>
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BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com2tag:blogger.com,1999:blog-1642920475381601709.post-87356841536201626652013-07-06T00:29:00.000+10:002013-07-06T00:29:59.788+10:00Rich and creamy cauliflower soup <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Winter is definitely here in the Southern Hemisphere. Some mornings it has got down to + 2 degrees, which is a lot colder than it sounds (in case there are any fellow Scandinavians reading this). Believe it or not, I'm actually feeling the cold a lot more than when I lived ten hours north of the Arctic Circle. The reason being that Norwegian houses are warm little humidity cribs, and Queensland houses are built to keep the heat out rather than the other way around... Which is why I've gone into hibernation-mode and like spending the cold nights under a blanket with a massive cup of tea or a big bowl of home-made soup to help me defrost.Today I made this totally divine cauliflower soup, which is a perfect dinner on a winter's night. LCHF of course, without any of the nasties the store-bought soups are full of. It's also quite quick and easy to make. Cole's has cauliflower on special this week, for only 1 dollar each, therefore this recipe is a great option if you are trying to live frugally. Who said living la vida low carb has to be expensive!</span><br />
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<b><span style="font-size: large;">Ingredients</span></b><br />
<span style="font-size: large;">1 massive cauliflower (mine was more than 1.2 kg!)</span><br />
<span style="font-size: large;">1 chicken stock cube</span><br />
<span style="font-size: large;">300 ml cream</span><br />
<span style="font-size: large;">250 g bacon</span><br />
<span style="font-size: large;">nutmeg</span><br />
<span style="font-size: large;">salt </span><br />
<span style="font-size: large;">pepper</span><br />
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<b><span style="font-size: large;">Procedure</span></b><br />
<span style="font-size: large;">Separate/cut the cauliflower into bouquets and bring to boil with around 800 ml of water (this is a rough estimate, as I used a pot with a large surface area and therefore needed quite a bit of water to cover the cauliflower). Let boil for roughly a minute, then remove 200-300 gram of the cauliflower from the pot and let place it in a bowl of cold water. These cauliflower bouquets will be added in to the soup later. They are supposed to swim around in the soup whole and are only lightly boiled to retain a bit of crunch. </span><br />
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<span style="font-size: large;">Add the chicken stock to the remaining cauliflower bouquets in the pot and let it boil for twenty minutes. </span><br />
<span style="font-size: large;">Fry the bacon while the cauliflower is boiling. </span><br />
<span style="font-size: large;">When the cauliflower is soft, puree it using a hand-blender. Some of the water will now have evaporated, but there's still a fair bit of water left in the pot. Keep it, and add the cream. Now bring to boil again and add spice after taste. Let simmer for a couple of minutes, then add the cauliflower previously set aside. Now either add all the bacon into the soup, or just sprinkle it on top of the soup - or you can do a bit of both. </span><br />
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<span style="font-size: large;">Enjoy! </span><br />
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<i style="font-size: x-large;">This adds up to about four servings</i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlg508mZChIk8xk_6gTW15R3ArlcbRYRUegGgDTzDQSoGCDgqlaOmASNx5-8p6YVGmjTIG8oQ58-qfDMmt939jaAiPumyyx7BujWddK4te0Yo6XB5dLFR5b9FYxW43ENZvlkxtZuBrNM/s1600/20130701_192658.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><i><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlg508mZChIk8xk_6gTW15R3ArlcbRYRUegGgDTzDQSoGCDgqlaOmASNx5-8p6YVGmjTIG8oQ58-qfDMmt939jaAiPumyyx7BujWddK4te0Yo6XB5dLFR5b9FYxW43ENZvlkxtZuBrNM/s640/20130701_192658.jpg" width="480" /></i></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I like my bacon well done, but the pieces were not really as charcoaled as they look here</i></td></tr>
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<span style="font-size: large;">The inspiration for this recipe came from the beautiful blogger Caroline. I changed the quantities somewhat from her recipe (<a href="http://fotballfrue.no/2013/05/01/oppskrift-onsdag-blomkalsuppe/" target="_blank">http://fotballfrue.no/2013/05/01/oppskrift-onsdag-blomkalsuppe/</a>)</span><span style="font-size: large;">, as I suspect that Norwegian cauliflowers are a bit smaller than the monster veggies here in Australia. </span>
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BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com4tag:blogger.com,1999:blog-1642920475381601709.post-56130579595899316102013-06-30T17:21:00.000+10:002013-08-10T15:26:35.682+10:00Salmon lasagne<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Growing up in the arctic part of Norway, I was blessed having endless access to the most gourmet fish, freshly caught from the local ocean, lake or river by my Dad. Fish was cheap, easily available and typically a fish-dish found its way to our dinner table three times per week. Since moving to Australia, I must admit that my fish-consumption has gone down the drain. One reason is that fish doesn't quite taste the same as when it's caught and prepared by my Dad. Even salmon, which I used to love, doesn't smell "quite right" and has a strange after-taste when bought in my local, suburban-Brisbane Woollies. Therefore I am so happy to have found this recipe! Thank you thank you thank you to the lovely Linn from <a href="http://sprudlendesunn.no/blogg/?p=31" target="_blank">"Sprudlende sunn blogg"</a>who posted it on her blog some weeks ago. The secret with this recipe is that it camouflages the salmon-odor between layers of delicious spinach-sauce, bechamel-sauce and garlic. What I'm talking about is salmon lasagne. Preparing this dish once per week will make sure I up my fish-intake considerable. Well, enough blabbing, here it goes:</span><br />
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<b><span style="font-size: large;">Fish-base</span></b><br />
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<span style="font-size: large;">500 g salmon fillets </span></div>
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<span style="font-size: large;">Bake the salmon fillets with some salt and pepper on 200 degrees C for around 15 minutes. Continue with the other steps while the salmon is in the oven.</span></div>
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<b><span style="font-size: large;">Spinach-sauce:</span></b></div>
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<span style="font-size: large;">(It's not really a sauce, but I lack a better word)</span></div>
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<span style="font-size: large;">500 g frozen spinach</span></div>
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<span style="font-size: large;">3 tablespoons butter</span></div>
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<span style="font-size: large;">1 finely chopped red onion </span></div>
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<span style="font-size: large;">2 stems of chopped spring onion </span></div>
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<span style="font-size: large;">A pinch of salt</span></div>
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<span style="font-size: large;">Mix ingredients in a pot and let simmer for a few minutes </span></div>
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<span style="font-size: large;"><b>Lasagna-plates</b> </span></div>
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<span style="font-size: large;">I used the recipe from my lasagne-post:<a href="http://aussie-lowcarb-living.blogspot.com.au/2012/03/lasagne.html" target="_blank">http://aussie-lowcarb-living.blogspot.com.au/2012/03/lasagne.html</a> </span></div>
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<span style="font-size: large;"><br /></span></div>
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<b><span style="font-size: large;">Bechamel-sauce</span></b><br />
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<span style="font-size: large;">2 heaped tablespoons butter</span></div>
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<span style="font-size: large;">3 tablespoons flour </span></div>
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<span style="font-size: large;">500 ml full cream milk </span></div>
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<span style="font-size: large;">120 g shredded cheese </span></div>
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<span style="font-size: large;">2 gloves of garlic </span></div>
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<span style="font-size: large;">Salt and pepper</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Melt the butter in a pot, stir in flour and add the milk little by little. When thickened, add the garlic and the cheese. </span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Now is the time to admit I did something <i>very very</i> <i>naughty: </i>I used white flour....(the shock! The horror!) But I reckoned it was a very small amount, and when I calculated the nutritional values (see below) it wasn't too bad. However, I'd be happy to receive some tips on what can be used in stead to get that silky, bechamel-feeling. </span></div>
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<span style="font-size: large;"><br /></span></div>
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<b><span style="font-size: large;">Combining the layers: </span></b></div>
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<span style="font-size: large;">Mash the baked salmon with a fork. Place about half of the salmon in a buttered oven-safe dish. </span></div>
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<span style="font-size: large;">Place a layer of the spinach-sauce on top of the fish. </span></div>
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<span style="font-size: large;">On top of that, spread about half of the lasagne-plates. </span></div>
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<span style="font-size: large;">Cover with a layer of the bechamel-sauce. </span></div>
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<span style="font-size: large;">Add another layer: Salmon, then spinach, then bechamel sauce and lasagne-plates.</span></div>
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<span style="font-size: large;">Cover with more shredded cheese (I ended up using 90 grams). Put it into the oven and bake on 200 degrees C for around 15 minutes. Let the lasagne rest for 5 minutes before you enjoy this little piece of heaven. </span></div>
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<span style="font-size: large;">The recipe is a little bit cumbersome, but so worth spending some extra time on, as it gave the two of us dinner for 3 days (a total of six servings)The approximate nutritional values per serving is as following: </span></div>
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<ul>
<li><span style="font-size: large;">kcal: 430</span></li>
<li><span style="font-size: large;">Carbs: 7 g</span></li>
<li><span style="font-size: large;">Protein: 31 g</span></li>
<li><span style="font-size: large;">Fat: 31 g</span></li>
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<span style="font-size: large;">(Not bad, considering that some of the evil, white stuff found it's way into the dish)</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">I have amended the recipe slightly from Linn's original. </span></div>
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<span style="font-size: large;">Note to myself: Next time I make it, I'll try with a bit more fish, perhaps around 750 grams. </span></div>
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BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com0tag:blogger.com,1999:blog-1642920475381601709.post-55539269937726731962013-04-09T19:54:00.000+10:002013-04-09T20:26:10.110+10:00Super-quick chicken casserole<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">I can't believe it's been nearly three months since the last time I posted a recipe on the blog. One reason is that I've transitioned from the (relatively) laidback student-life to working 8.30-5 with an additional two hours of commuting each day... I'm not the most creative in the kitchen at the best of times, and when I get home at six-ish now, the last thing I want to do is slave away over the pans for another hour. The man in the house is an okay cook, but his repertoire of things low carb is fairly limited, so his recipes tend to run on repeat. Also, he has the same crazy schedule as myself, so to have him cook each and every day isn't fair to him either. Therefore, there has been a few too many take-away dinners lately, and I have been resorting to junk-food such as the low-carb pizza from Domino's, which actually isn't very low-carb at all... Can anyone guess in which direction my weight has started to move?</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> Out of desperation I googled something like "super easy low-carb dinners" (but in Norwegian), hoping to get some tips on what on earth I could cook that is both LCHF and doesn't require me to spend an eternity in the kitchen on those nights I have a flat battery. The saying goes "When the student is ready the teacher will appear", and that's exactly what happened! I stumbled across the brilliant blog </span><a href="http://www.lavkarbogjortenkelt.net/">http://www.lavkarbogjortenkelt.net/</a><span style="font-size: large;">, which is packed with exactly the kind of quick, no-fuss LCHF recipes I was looking for. A couple of hours of intense studying later I blissfully emerged, armed with twenty or so dinner-ideas which will make my life so much easier in the weeks and months to come. Thanks to the blog mentioned, I've regained the inspiration that I needed to go on eating LCHF in these busy times. Being time-poor is something I believe most Aussies can relate to, and following a way of eating that requires you to cook most things from scratch can further add to the stress. Therefore I will share these quick dinner ideas as I go along, experimenting with new recipes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This dinner I'm going to share now was an instant success. It also took less than 20 minutes to make. It's so easy that I can't believe I haven't thought about it before:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Ingredients</b></span><br />
<span style="font-size: large;">1 barbecued chicken (I got mine at Woolies)</span><br />
<span style="font-size: large;">1 red capsicum</span><br />
<span style="font-size: large;">Almost one whole leek </span><br />
<span style="font-size: large;">1 cup pouring cream</span><br />
<span style="font-size: large;">Spices</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Procedure</b></span><br />
<span style="font-size: large;">Chop capsicum and leek and lightly fry in some butter in a wok. Cut the chicken into cubes and throw them in with the vegetables. Add a splash of cream and some spice and let simmer until the cream has thickened a bit. Voila! </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This fed me and my better half and left one of us with lunch for tomorrow. </span><span style="font-size: large;">Next time I will double the recipe as I love the feeling of coming home, realising that dinner will sort itself out after a couple of minutes in the microwave oven. </span><br />
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<span style="font-size: large;">Here are some photos. Unfortunately a bit blurry, as they are taken with my mobile. </span><br />
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<span style="font-size: large;">The spice you can see in the photo is about half a container (10 grams) of the "Masterfood Perfect for chicken herb and spice mix". with paprika, onion and garlic. It's full of sugar and surely other nasty stuff, but an easy option when you are unsure of exactly what spices will go nicely together. Any suggestions to what spices I can try next time instead of this? </span></div>
BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com7tag:blogger.com,1999:blog-1642920475381601709.post-30601432635373644242013-01-12T22:23:00.001+10:002013-01-12T22:53:28.035+10:00Australia Day cake<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">I found this recipe on <a href="http://www.ingridsblogg.no/" target="_blank">www.ingridsblogg.no</a> a while ago, and I have been drooling over it ever since. When celebrating Christmas with my partner's family, I was in charge of desserts. So I thought I'd seize the opportunity and finally make this cake. And it really lived up to my expectations! I thought I'd share it with the heading "Australia Day cake", since this holiday is coming up soon, and you may be looking for a low carb treat. It's super easy to make, calls for no mysterious ingredients, and it's been approved by my low-carb-sceptic extended family! </span><br />
<span style="font-size: large;"><br /></span>
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<span style="font-size: large;"><b>Ingredients:</b></span><br />
<span style="font-size: large;">100 g almonds</span><br />
<span style="font-size: large;">75 g butter</span><br />
<span style="font-size: large;">150 ml erythritol</span><br />
<span style="font-size: large;">300 ml cream</span><br />
<span style="font-size: large;">300 g Philadelphia cream cheese</span><br />
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<span style="font-size: large;">1 teaspoon <a href="http://aussie-lowcarb-living.blogspot.com.au/2013/01/lowing-earth-vanilla-powder.html" target="_blank">vanilla powder</a></span><br />
<span style="font-size: large;">3 teaspoons cocoa</span><br />
<span style="font-size: large;">100 g 70% chocolate</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><b>Method:</b></span><br />
<span style="font-size: large;">Melt butter and grind the almonds. Mix almonds, 3/4 of the melted butter and 50 ml erythritol. This is the crust of the cake. Spread the mixture into a spring-form and place in</span><span style="font-size: large;"> the refrigerator to set. </span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Then, whip the cream together with 50 ml erythritol. In another bowl, whip the cream cheese and the last 50 ml of erythritol. Combine the two mixtures and stir. </span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Divide the batter into two bowls. In one bowl, add in the cocoa, while in another you add in the vanilla powder. (Now you've got one bowl of chocolate-cream and another with vanilla-cream)</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Spread the chocolate-cream on top of the almond-base. Add the vanilla-cream layer on top of that. Put the cake back in the fridge while you prepare a final layer of melted chocolate:</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Melt the chocolate together with the remainder of the butter. Let the chocolate cool a little, then spread it on top of the cake. Let stand to cool for a couple of hours before serving. </span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Enjoy!</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Here are some photos. Unfortunately, some of them turned out a bit blurry</span><br />
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BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com0tag:blogger.com,1999:blog-1642920475381601709.post-68326814256097630852013-01-12T21:53:00.005+10:002013-01-12T21:58:42.496+10:00Loving earth vanilla powder<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Happy New Year, everyone!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I'd like to start the new year with a recommendation for a brilliant product!</span><br />
<span style="font-size: large;">You may have noticed that several of my recipes call for something called vanilla powder. It is exactly what it sounds like: Pure, ground vanilla. Until now I have been unable to find it anywhere in Australia. I have probably asked about it in ten health food stores, and they have just looked at me weirdly. Iherb doesn't stock it either. I found it on a UK website called gojiking, but somehow I never got around to order it. I had just resigned myself to always having to bake with that icky, sugary-laden vanilla-paste from my local Woollies. I once found a vanilla essence that was just vanilla and alcohol (no sugar), but I wasn't too impressed. Of course, I could just use vanilla-pods, but firstly I'm too lazy to scrape out the seeds, and secondly, they cost a fortune in Australia. But, one morning I saw this Aussie supermodel on a TV-show sharing a cake-recipe where she used ground vanilla. She said it was from loving earth, which I found out was an internet store after some googling. VOILA! I ordered it, and a couple of days later I had the parcel at my door step.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This is how it looks like:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGyZqPTusf9-iSMqey9z3MfFIqXUj-96U-VkKwSZzeW4-lxicuwvcz9H9EXz2lWgMFN4ziJmO3qEDpZ92Ik-2uoRHQ0KyRQufpSIDBqSJhdZa4REc43bMM0Ps_MAdkXjjRV54STvLndrQ/s1600/P1130041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGyZqPTusf9-iSMqey9z3MfFIqXUj-96U-VkKwSZzeW4-lxicuwvcz9H9EXz2lWgMFN4ziJmO3qEDpZ92Ik-2uoRHQ0KyRQufpSIDBqSJhdZa4REc43bMM0Ps_MAdkXjjRV54STvLndrQ/s640/P1130041.JPG" width="640" /></a></div>
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<br />
<span style="font-size: large;">Now, it wasn't cheap: This 75 gram container was around 20 dollars (if I remember correctly). But, you only ever use a teaspoon, so it will last forever! What I like about baking with real, ground vanilla, is that you get these little black vanilla grains that makes your ice-cream etc look really gourmet-ish. Plus it tastes yum, and that it's organic doesn't hurt! Use in teas, coffees, smoothies - and of course all your low-carb treats.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I can not recommend this product highly enough for your low carb baking. </span></div>
BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com2tag:blogger.com,1999:blog-1642920475381601709.post-35477394431889958662012-09-10T20:11:00.001+10:002012-09-10T20:26:22.811+10:00Toasted müsli, LCHF style <div dir="ltr" style="text-align: left;" trbidi="on">
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I am SO glad I found this recipe, as well as finally finding he
time to make it! Because this is the best müsli I have ever eaten. It’s so healthy as well, without any of that
nasty sugar the store-bought toasted müslis are full of. And of course, it’s low in carbs as well. <o:p></o:p></div>
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<b>Ingredients
<o:p></o:p></b></div>
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1 cup almonds<o:p></o:p></div>
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1 cup walnuts <o:p></o:p></div>
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1 cup hazelnuts <o:p></o:p></div>
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1 cup sunflower seeds<o:p></o:p></div>
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1 cup linseeds, whole<o:p></o:p></div>
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1 cup sesame seeds<o:p></o:p></div>
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1 cup shredded coconut <o:p></o:p></div>
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1 cup water<o:p></o:p></div>
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½ cup coconut oil <o:p></o:p></div>
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5 tablespoons erythritol (or other sweetener), plus more
erythritol for tossing<o:p></o:p></div>
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Cardamom <o:p></o:p></div>
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1 teaspoon salt <o:p></o:p></div>
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<b>Method <o:p></o:p></b></div>
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Preheat oven to 180 degrees Celsius. Roughly chop walnuts, hazelnuts
and almonds and transfer to a large baking bowl. Add seeds and the shredded coconut, stir. Then add salt and sweetener. Pour over oil and
water and stir well. Spread mixture on a baking tray, there’s no need to use
baking-paper underneath. Sprinkle more
erythritol on top, along with some cardamom (if desired). Put the tray in the
oven, without stirring at this point in time. Bake for 15 minutes in the middle of
the oven. Then remove tray, stir thoroughly to prevent burning. Add another
layer of erythritol, then bake for another 15 minutes before stirring again.
Repeat process every fifteen minutes, with or without adding cardamom. I think
I got 4 layers with sweetener, and chose to add cardamom on two of those layers. The
baking-time was roughly 1 hour to make a crispy, golden müsli.
Depending on your type of oven, it may take a bit more or less. I reduced the
temperature down to 160 degrees C towards the end. Guess what I’ll be having for breakfast
tomorrow – and probably for the rest of the week :-D</div>
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Enjoy! <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtTDLjlDDEQD7iYODYBWxQPOpThNnTsREAKoe55jPNLZAHD8NBm6pu2NEwbVtojGuc3BxTY3RuSXaWh44n9rdeX5Mzf76TwQQpFhl1bIQ_R3rxowZCtNcnYdw14EsbZpKyWDwqF5JDmk/s1600/P9111268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtTDLjlDDEQD7iYODYBWxQPOpThNnTsREAKoe55jPNLZAHD8NBm6pu2NEwbVtojGuc3BxTY3RuSXaWh44n9rdeX5Mzf76TwQQpFhl1bIQ_R3rxowZCtNcnYdw14EsbZpKyWDwqF5JDmk/s640/P9111268.JPG" width="480" /></a></div>
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Thanks to Caroline on <a href="http://www.fotballfrue.no/" target="_blank">www.fotballfrue.no</a> for inspiration. I have made a couple of small changes, and "australianised" the recipe somewhat using cup-measures. </div>
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BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com7tag:blogger.com,1999:blog-1642920475381601709.post-4624986149809956652012-09-08T21:04:00.000+10:002012-09-26T16:54:58.123+10:00LCHF picnic<div dir="ltr" style="text-align: left;" trbidi="on">
Spring is here in the Southern Hemisphere!!! I love to head for the beaches this time of year, and pack lots of goodies for a picnic. Living in the Brisbane-area I'm so lucky to have all the wonderful beaches in Sunshine Coast and Gold Coast within day trip-distance, so I'm planning for lots of nice picnics this season :-D<br />
<br />
Here are some tips for what to pack for a LCHF picnic:<br />
<br />
- Different cheeses<br />
- Olives<br />
- Cherry tomatoes
<br />
- Cauliflower<br />
- Celery<br />
- Carrots (depending on your "carb-budget)<br />
- Strawberries<br />
- Salami<br />
- Ham<br />
- Chicken-wings<br />
- Dips (make your owns, or choose some that are low in sugar)<br />
- LCHF almond sesame crackers, see the recipe below<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6o3Owr97ZHgGyV47noDpHDBKf1xoY69WvJdDFhz2AwMnr-s3fPRZn8QeuV3tnJWebcGbR3AGA5m-TFPXdrsWAkALn3UATUyKeTT1biTGHlw9FzrxEN8Opf6MJj_VzYV6_bQiK4bMKiw0/s1600/P8051124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6o3Owr97ZHgGyV47noDpHDBKf1xoY69WvJdDFhz2AwMnr-s3fPRZn8QeuV3tnJWebcGbR3AGA5m-TFPXdrsWAkALn3UATUyKeTT1biTGHlw9FzrxEN8Opf6MJj_VzYV6_bQiK4bMKiw0/s640/P8051124.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEcqN8TX4AH1VN67Di8He48xfjAXpB1zhtJ6bhdfkilNC1KxfdN2Rmsf0Lct8ibOnllAIU_MQBdUe_U0eeDlZRGHEr72GSNy1ASOe65wfXQaRFrjNBIVROj79tKMHST6jWNhifTWRIL0/s1600/P8051125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEcqN8TX4AH1VN67Di8He48xfjAXpB1zhtJ6bhdfkilNC1KxfdN2Rmsf0Lct8ibOnllAIU_MQBdUe_U0eeDlZRGHEr72GSNy1ASOe65wfXQaRFrjNBIVROj79tKMHST6jWNhifTWRIL0/s640/P8051125.JPG" width="480" /></a></div>
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My friend who doesn't eat LCHF had brought some fruit as well (in case you were wondering what the bananas are doing in a post about low carb picnic-suggestions)</div>
BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com4tag:blogger.com,1999:blog-1642920475381601709.post-84539765174202585132012-09-08T20:52:00.003+10:002012-09-10T20:26:49.307+10:00Almond sesame crackers<div dir="ltr" style="text-align: left;" trbidi="on">
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These crackers have become a favourite of mine. They are
perfect for breakfast, and also work nicely with a cheese-platter and some
wine. I’ve been having them for breakfast quite frequently the last couple of
months. Three of these with some brie and butter on, and I’m full until way
past lunch-time. I found the recipe at
Linn’s blog, <a href="http://www.linn-sin-verden.blogspot.com/">www.linn-sin-verden.blogspot.com</a>.
<o:p></o:p></div>
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<b>Ingredients<o:p></o:p></b></div>
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250 ml ground almonds (or if you ground your own, use about
200 ml of whole almonds) <o:p></o:p></div>
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100 ml sesame seeds<o:p></o:p></div>
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2 eggwhites <o:p></o:p></div>
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½ teaspoon salt<o:p></o:p></div>
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1 teaspoon sweetener, I use erythritol<o:p></o:p></div>
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2 teaspoons psyllium husk fibre <o:p></o:p></div>
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<b>Procedure<o:p></o:p></b></div>
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Heat oven to 180 degrees C. <o:p></o:p></div>
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Combine all ingredients in your mixer and mix for half a
minute or so. Then form round balls
which you then squeeze flat on a baking paper. Moisten your hands with water beforehand; it makes it easier to form the crackers. This recipe gives me 8-9 “breakfast-sized”
crackers, but if you are making these to have with wine and nibblies, they can
be made smaller as well. They also taste nicely with some sea-salt tossed on
top right before they go in the oven. Bake
for 20 – 25 minutes depending on size. <o:p></o:p></div>
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Enjoy! <o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgll4qLtnRwdeVdThtqt2je5szQsMsrcU5wLXx-7FLadtis1_8rzRMVsZkfb8qwYAHhjOxEmpRkKzsHKD54R1XnEjmCl5LF6UB-JuyBhv9ux7l8JYfzchLfw6Ua1i-IhDLwXI1hxwNpQ/s1600/P8061145.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgll4qLtnRwdeVdThtqt2je5szQsMsrcU5wLXx-7FLadtis1_8rzRMVsZkfb8qwYAHhjOxEmpRkKzsHKD54R1XnEjmCl5LF6UB-JuyBhv9ux7l8JYfzchLfw6Ua1i-IhDLwXI1hxwNpQ/s640/P8061145.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is how my breakfast looked like one morning. I had actually been a bit too optimistic with the amounts of food on my plate, I couldn't finish it all... </td></tr>
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BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com3tag:blogger.com,1999:blog-1642920475381601709.post-13471996152011512722012-07-23T20:34:00.004+10:002012-07-23T21:09:11.503+10:00Moussaka<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">I used to love moussaka as a child, but for some reason I had totally forgotten about this yummy, Greek dish. But last week I came across a recipe for low carb moussaka on a Norwegian blog that I follow. I was tempted, and of course I had to try it. I can highly recommend trying this recipe, but be aware that it's not exactly fast food! So make sure you save it for a day you're not in a rush. I think I spent 3.5 hours in the kitchen - partly because the sauce went a bit pear shaped, and I had to do it over again (only the sauce-part of it, luckily...). Traditional moussaka calls for potatoes in addition to eggplant. But this recipe here contains only eggplant, so it should be a perfect LCHF meal. </span></div>
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<b><span style="font-size: large;">For the eggplant base you need:</span></b></div>
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<span style="font-size: large;">2 eggplants</span></div>
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<span style="font-size: large;">Salt</span></div>
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<span style="font-size: large;">Pepper</span></div>
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<span style="font-size: large;">Butter for frying</span></div>
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<span style="font-size: large;">Slice the eggplants as thinly as possibly, and place them on paper towels on the kitchen bench top. Cover the slices generously with salt. (The salt draws out a lot of water from the eggplants, and prepares them for frying). Let sit out for half an hour, and then wipe off the water that has gathered on top of the eggplant slices. Sprinkle the eggplant slices with salt and pepper after taste, then fry in generous amounts of butter. When the slices are nice and brown, spread them out in a medium sized baking tray. This now forms the bottom of the moussaka. </span></div>
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<span style="font-size: large;">Next, make the minced meat filling, which will go on top of the eggplant.</span></div>
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<b><span style="font-size: large;">Minced meat-filling: </span></b></div>
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<span style="font-size: large;">500 g minced meat</span></div>
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<span style="font-size: large;">2 red onions</span></div>
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<span style="font-size: large;">4 cloves of garlic</span></div>
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<span style="font-size: large;">2 teaspoons cinnamon (ground)</span></div>
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<span style="font-size: large;">4 bay leaves</span></div>
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<span style="font-size: large;">1 can of tomatoes</span></div>
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<span style="font-size: large;">4 tablespoons tomato paste</span></div>
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<span style="font-size: large;">200 ml red wine</span></div>
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<span style="font-size: large;">2 teaspoons oregano</span></div>
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<span style="font-size: large;">salt</span></div>
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<span style="font-size: large;">pepper</span></div>
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<span style="font-size: large;">Chop the red onions and the garlic finely.Fry this in some butter in a frying pan. Then, remove from frying pan and place in a saucepan. Brown the minced meat, then add this to the onion mix in the saucepan. Now add the rest of the ingredients in the list above. Reduce on low heat. Then, remove the bay leaves, and pour the minced meat mixture on top of the eggplants in the baking dish. </span></div>
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<span style="font-size: large;">Next step is to make a cheese-sauce which will go on top of the minced meat. (Beware! This is the step where I messed up...)</span></div>
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<b><span style="font-size: large;">Cheese sauce:</span></b></div>
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<span style="font-size: large;">500 ml full fat milk</span></div>
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<span style="font-size: large;">3 tablespoons full fat cream</span></div>
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<span style="font-size: large;">2 tablespoons butter</span></div>
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<span style="font-size: large;">1 teaspoon nutmeg</span></div>
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<span style="font-size: large;">4 eggs</span></div>
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<span style="font-size: large;">250 g grated cheese</span></div>
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<span style="font-size: large;">Salt </span></div>
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<span style="font-size: large;">Pepper</span></div>
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<span style="font-size: large;">4 bay leaves</span></div>
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<span style="font-size: large;">Beat eggs until fluffy.</span></div>
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<span style="font-size: large;">Boil the milk together with cream and butter until it has thickened a bit. Then add the beaten eggs to the mixture while constantly stirring. Add the spices to taste. Finally, add the grated cheese, and stir, briefly, until even. Then add this cheese sauce on top of the meat-sauce. </span></div>
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<span style="font-size: large;">Note: The first time I think I stirred to much, and it all separated into one yukky fatty phase and one aqueous phase... But the second time I was quicker, and it went ok. </span></div>
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<span style="font-size: large;">Bake on 190 degrees C in the middle of the oven for about 45 minutes. </span></div>
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<span style="font-size: large;">Serve with a Greek salad, and enjoy! I made the salad with cherry tomatoes, red onion, olives, feta cheese and some store-bought tzatziki. </span></div>
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<span style="font-size: large;">The two of us got at least three meals out of this generous recipe. </span></div>
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I found this recipe on the very inspirational blog fotballfrue.no </div>
</div>BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com6tag:blogger.com,1999:blog-1642920475381601709.post-34360256842413893672012-05-27T14:24:00.001+10:002012-05-27T14:27:54.466+10:00Birthday cake<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">It was my birthday a few weeks ago, and naturally I wanted birthday cake! Last year I treated myself to some Cheesecake Factory, because those cakes used to be among (my MANY sugary) favourites. That birthday cake must have been my one and only "sugar incidence" last year... Many people find that once they are off the sugar, the ''white poison'' doesn't quite taste the same. This wasn't the case for me though! I had one piece, then another one, and I was in heaven! However, those next few days was much less divine for me... I felt like I was climbing up the walls, desperately craving more sugar and cake, like a former drug addict thinking she'd have just ONE more shot of heroine, then totally falling off the wagon... I stayed strong though, knowing it would pass, and finally I got over it. But that incidence made me realise just how strong an effect sugar has on me, and that having sugary cakes just isn't worth it - not even once per year... This year, therefore, I baked a sugar-free LCHF cake. This way I can have my cake and eat it too, without the post-sugar blues and cravings.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Cecilie's pink low carb baking bible (<a href="http://www.fristendelavkarbo.no/" target="_blank">www.fristendelavkarbo.no</a>) once again came to my rescue, with this divine raspberry and chocolate mousse creation. It took a few hours to make, but was so worth the wait!</span><br />
<span style="font-size: large;"><br /></span><br />
<b><span style="font-size: large;">Crust:</span></b><br />
<span style="font-size: large;">5 eggs</span><br />
<span style="font-size: large;">100 ml erythritol</span><br />
<span style="font-size: large;">5 tablespoons cocoa</span><br />
<span style="font-size: large;">4 tablespoons coconut flour</span><br />
<span style="font-size: large;">2 teaspoons baking powder</span><br />
<span style="font-size: large;">1 tablespoon psyllium husk</span><br />
<span style="font-size: large;">50 g melted butter</span><br />
<i><span style="font-size: large;"><br /></span></i><br />
<span style="font-size: large;">Use a spring form measuring about 22 cm, and grease it with butter or coconut oil.</span><br />
<span style="font-size: large;">Beat eggs and erythritol until very fluffy. Combine cocoa, coconut flour, baking powder and the psyllium husk in a baking bowl. Sift the mixture into the eggs. Then stir in melted butter.</span><br />
<span style="font-size: large;">Bake in the middle of the oven on 175 degrees C for 25 minutes.</span><br />
<span style="font-size: large;">Let the crust cool while you make chocolate mousse and raspberry mousse as per the instructions below. Then add one layer of chocolate mousse and then a layer of raspberry mousse on top of that. Decorate with a tray of fresh raspberries.</span><br />
<span style="font-size: large;"><br /></span><br />
<b><span style="font-size: large;">Chocolate mousse: </span></b><br />
<span style="font-size: large;">200 ml cream</span><br />
<span style="font-size: large;">200 g 70 % Lindt chocolate</span><br />
<span style="font-size: large;">4 egg yolks</span><br />
<span style="font-size: large;">4 egg whites</span><br />
<span style="font-size: large;">4 tablespoons erythritol, the icing sugar kind</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Melt the chocolate in a non-stick pan. Let cool a little.</span><br />
<span style="font-size: large;">Whip the cream and put it in the fridge.</span><br />
<span style="font-size: large;">Divide the eggs. Beat the egg whites stiff together with the "icing sugar" erythritol. Whip the egg yolks lightly and combine them with the melted chocolate.</span><br />
<span style="font-size: large;">Fold the chocolate mass carefully into the cream. Lastly, carefully fold the egg whites into the combined chocolate + cream mass.</span><br />
<b><span style="font-size: large;"><br /></span></b><br />
<b><span style="font-size: large;">Raspberry mousse: </span></b><br />
<span style="font-size: large;">300 g frozen raspberries</span><br />
<span style="font-size: large;">5 tablespoons erythritol</span><br />
<span style="font-size: large;">300 ml cream</span><br />
<span style="font-size: large;">3 leaves of gelatin</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Defrost berries, and combine with erythritol using a hand blender. Remove the seeds from the berry puree by pouring it through a sieve (using the back of a spoon to "force" it through, as the puree is quite thick). I repeated this a couple of times to get rid of as many as possible of the seeds.</span><br />
<span style="font-size: large;">Place the gelatin leaves in cold water. Heat up a small amount of raspberry puree in a pot, then squeeze the water from the gelatin leaves and dissolve them in the heated raspberry puree. Now add this into the rest of the raspberry puree (which is cool)</span><br />
<span style="font-size: large;">Whip the cream and carefully fold it into the raspberry puree, little by little.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Enjoy!</span><br />
<span style="font-size: large;"><br /></span><br />
<i><span style="font-size: large;">The tablespoon measure used is the 15 ml size</span></i>
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<br /></div>BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com4tag:blogger.com,1999:blog-1642920475381601709.post-9149780640113809582012-05-15T21:08:00.003+10:002012-05-15T21:11:58.973+10:00LCHF breakfast rolls<div dir="ltr" style="text-align: left;" trbidi="on">
My favourite Norwegian low carb blogger, Lena Beatrice on <a href="http://www.lenabeatrice.net/" target="_blank">www.lenabeatrice.net</a> has written her first cookbook. Through the last year and a half I have found so much inspiration on her amazing blog. So of course I had to get her book! This amazing author personally mailed me the book all the way from Norway to Australia! Even with a very nice dedication and her autograph! Lena has lost 45 kgs following LCHF, and - like myself - she has found LCHF the solution for staying slim for life!<br />
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What I love about her cooking - and her book as well - is that the recipes are simple: Just yummy everyday foods with ingredients you can find in most food stores.<br />
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I thought I'd share her recipe for breakfast rolls: They are a bit oopsie-like and SO yummy. Enjoy!<br />
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<b>4 egg whites</b><br />
<b>25 g almonds, grounded</b><br />
<b>25 g sunflower seeds, grounded</b><br />
<b>25 g linseed</b><br />
<b>25 g sesame seeds</b><br />
<b>1 teaspoon baking powder</b><br />
<b>1 pinch of salt</b><br />
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Beat the egg whites stiff. Carefully turn in seeds and almonds. Use a spoon and place into four little piles on a baking tray covered in baking paper.<br />
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Bake on 175 degrees at the bottom shelf of the oven for around 20 minutes.<br />
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<br /></div>BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com2tag:blogger.com,1999:blog-1642920475381601709.post-34889940619599313542012-04-13T13:03:00.000+10:002012-04-13T13:04:25.563+10:00Winter is coming<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: arial; text-align: -webkit-auto;">Here is a sign that winter is just around the corner in the Southern Hemisphere.</span><br />
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My coconut oil has gone rock solid when stored in room temperature! </div>
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For most of the year it stays a liquid when stored in my pantry in sunny Brisbane... </div>
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</div>BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com3tag:blogger.com,1999:blog-1642920475381601709.post-55044368844248570342012-04-13T12:59:00.000+10:002012-04-13T13:01:06.682+10:00Perfect LCHF breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
This has been my breakfast on most days this week:<br />
Nannah's LCHF crispbreads with a thick spread of organic macadamia nut paste that I found at the West End Market a couple of weeks ago. Of course, no breakfast of mine is complete without a large mug of coffee with cream. The jar of macadamia butter is quickly running out, so I guess I'll have to head for the markets this weekend as well!<br />
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<br /></div>BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com0tag:blogger.com,1999:blog-1642920475381601709.post-11136459918019957702012-04-09T21:47:00.003+10:002012-04-09T21:47:51.304+10:00Nannah's crispbreads<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Nannah has been active on a Norwegian low carb forum for years, and she is wellknown for her amazing recipes. Her low carb crisp breads are a hit among Norwegian lowcarbers. This recipe is so good that it deserves to be made available for the English-speaking world, so I decided to post it here on my blog. Nannah has now started a low carb blog, where she posts recipes and photos of all her wonderful LCHF food creations. Have a look at it here, and use google translator: </span></div>
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<span style="font-size: large;"><br /></span></div>
<a href="http://hanseloggretel.blogspot.com.au/2011/06/nannahs-knekkebrd.html">http://hanseloggretel.blogspot.com.au/2011/06/nannahs-knekkebrd.html</a><br /><a href="http://hanseloggretel.blogspot.com/2011/06/nannahs-knekkebrd.html" target="_blank"></a></div>
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<div style="font-family: inherit; text-align: left;">
<span style="font-size: large;"><b>200 g sunflower seeds </b></span></div>
<div style="font-family: inherit; text-align: left;">
<span style="font-size: large;"><b>50 g linseed</b></span></div>
<div style="font-family: inherit; text-align: left;">
<span style="font-size: large;"><b>50 g sesame seed</b></span></div>
<div style="font-family: inherit; text-align: left;">
<span style="font-size: large;"><b>50 g natural bran<br />
</b></span></div>
<div style="font-family: inherit; text-align: left;">
<span style="font-size: large;"><b>2 tbsp (the 15 ml size) psyllium husk fibre</b></span></div>
<div style="font-family: inherit; text-align: left;">
<span style="font-size: large;"><b>1/</b></span><span style="font-size: large;"><b>2 teaspoon salt</b></span></div>
<div style="font-family: inherit; text-align: left;">
<span style="font-size: large;"><b>1 tbsp erythritol <br />
</b></span></div>
<div style="font-family: inherit; text-align: left;">
<span style="font-size: large;"><b>500 ml water <br />
</b></span></div>
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<span style="font-size: large;">Stir ingredients
together. Let the dough sit for 10 minutes for the psyllium husk to
swell. Spread the mass on two baking trays covered with baking paper.
Use a pizza wheel to divide into squares. Bake on 160 degrees C for 1
hour 10 minutes, both baking trays in the oven at the same time. Let the
trays switch place twice during the baking time, as well as turning the
trays around once. </span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br style="font-family: inherit;" /><span style="font-family: inherit;">Each crispbread should have less than 1 grams of carbohydrates (based on 32 plates)</span></span>
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<span style="font-size: large;"><br /></span>
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<span style="font-size: large;">The crispbreads tastes wonderfully when served with some butter and cheese. Can be eaten for breakfast, snack or even lunch.</span></div>
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</div>BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com8tag:blogger.com,1999:blog-1642920475381601709.post-24298607629168272192012-04-08T19:57:00.000+10:002012-04-08T20:01:00.596+10:00LCHF chocolate chip cookies<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">I had bought 100 grams of 70 % Lindt chocolate for Easter, thinking that I would make LCHF chocolate eggs. But then I figured that I would probably just eat them all in one go, so I decided to make something where I could ''dilute'' the chocolate a bit. I settled on chocolate chip cookies from this wonderful baking book that I found on the West End market a couple of weeks ago:</span><br />
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<br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">I made a few changes to the recipe, for example swapping brown sugar for erythritol, as well as using half the amount suggested in the book. Here is my version:</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;"><b>1∕2 cup butter</b></span><br />
<span style="font-size: large;"><b>1∕2 cup erythritol (the finely ground, icing-sugar-type)</b></span><br />
<span style="font-size: large;"><b>5 eggs</b></span><br />
<span style="font-size: large;"><b>1 teaspoon vanilla</b></span><br />
<span style="font-size: large;"><b>1∕8 teaspoon salt</b></span><br />
<span style="font-size: large;"><b>1 1∕2 cup dessicated coconut </b></span><br />
<span style="font-size: large;"><b>100 g 70 % Lindt chocolate </b></span><br />
<span style="font-size: large;"><b>1 cup coconut flour</b></span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Make chocolate chips from the dark chocolate. Mix together butter, erythritol, eggs, vanilla and salt. Stir in chocolate chips, coconut flour and dessicated coconut. Drop batter in spoon-sized mounds on a sheet of baking paper. Bake on 190 degrees C for 15 minutes. Makes 20-25 cookies.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Note: The dough was a bit dry and crumbly. For a smoother dough, perhaps it could be worth trying to add a bit more butter or perhaps an extra egg. However, the crumbly dough didn't affect the end result - the cookies were divine and their texture improved further after a day in the fridge. </span><br />
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<br /></div>BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com3tag:blogger.com,1999:blog-1642920475381601709.post-57743841228057248152012-04-01T21:26:00.002+10:002012-04-01T21:26:28.219+10:00LCHF breakfast smoothie<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Having this nutrition-bomb of a smoothie on your front-veranda is such a fabulous way of starting a day. I found the recipe on my new favourite blog <a href="http://www.densyvendesans.wordpress.com/">www.densyvendesans.wordpress.com</a> and only changed it slightly. </span></div>
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<span style="font-size: large;"><b>1 tbsp linseed</b></span></div>
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<span style="font-size: large;"><b>1 tbsp sunflower seeds</b></span></div>
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<span style="font-size: large;"><b>1 tbsp dessicated coconut</b></span></div>
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<span style="font-size: large;"><b>80 g frozen raspberries</b></span></div>
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<span style="font-size: large;"><b>100 ml cream </b></span></div>
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<span style="font-size: large;"><b>50 g cottage cheese</b></span></div>
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<span style="font-size: large;"><b>50 g Greek yoghurt </b></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">(NB! The tablespoon measures I've used are all the 15 ml kind, which should equal an Aussie dessert spoon)</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Combine the seeds and coconut in a blender and blend for a few seconds. </span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Add the rest of the ingredients into the blender and blend untill smooth. Add some milk if it's too thick. (I had to add some, but don't know the measure exactly)</span></div>
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<span style="font-size: large;">Serve in a tall glass with a couple of ice cubes. This nutritious and KJ dense smoothie kept me full for six hours straight. </span></div>
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<br /></div>BKhttp://www.blogger.com/profile/17194241934910702514noreply@blogger.com1