Did you dream about a burger?

Whenever we are grilling burgers I always skip the bread as I am not really doing so good with it and t that’s ok but to be perfectly honest I do miss to be able to hold it and the texture of the bread. So I have finally been introduced to unmodified Potato Starch that apparently have been proven to improved insulin sensitivity, lower blood sugar levels, reduced appetite and various benefits for digestion just to mention a few. So I decided to try a recipe making burger buns and it was healthy and heavenly!

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2  Eggs
1 pinch of salt
1/2 tablespoon unflavored coconut oil
1/2 dl water
1/2 dl coconut flour
0,5 dl unmodified potato starch
2 tablespoons psyllium husk
1 teaspoon baking powered
sesame seeds

 

How to:

Whisk the eggs until it’s fluffy. Add the coconut oil and the water and keep on wishing. Mix the rest of the ingredients and add to the eggs and keep on mixing. Let the “dough” rest for a few minutes before you wet your hands in water (so the dough don’t get stuck to your hands) and make small buns. Before placing in the over for 10 minutes at 300-350 F sprinkle sesame seed over them.

 

Patties

1 pound minced beef or your preferred protein

1 egg

garlic

oregano

Paprika powder

chili sauce

salt and pepper

chopped olives

 

Mix it all together and make patties, before placing them on the grill add your “grilling seasoning” and top off with your favorite toppings.

 

 

 

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Kids were running wild while I made Low carb Chicken Burritos

Freddie is out of town this week so it is just me and the kids finish this last week of school before the summer vacation kicks in. With no homework and mild summer afternoons the kids are running wild on the block just the way it should be when you are young.

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So after I’ve manage to track them down (thank god for cell phones) we enjoyed some Chicken Burritos before it was time to call it a day.

Burrito Wrap (made 2 servings)

1 egg

2 tbs Psyllium Husk

1 deciliter Unmodified potato starch

1 deciliter milk

1 teaspoon baking powder

1/2 deciliter grated cheese

salt

Mix all the ingredients together and let it “rest” for 5-10 minutes so it becomes a thick paste before it is spread out on top of parchment paper and bake in the oven for 5-10 minutes at 350 F.

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I used 2 chicken tender that I chopped into small pieces and marinated in a homemade taco rub….

a splash of Unflavored coconut Oil

Coriander

Cumin

Paprika powder

Oregano

Chopped garlic

Salt and pepper

…before I threw it on the grill

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I am going to admit that I was a little lazy yesterday and had bought spicy guacamole from whole foods that I think is amazing that I added together with some spinach, cheese, cucumber, tomato and onion.

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After rain there is sunshine so lets make dinner outside!

I think this is honestly the roughest winter I ever experienced, even for a swede! So when I woke up to a coldish gloomy day I never thought I would make dinner outside but I guess behind the clouds the sun is always lurking. So the I whipped the together some delicious beef patties filled with sundered tomatoes served with a basil and feta cheese spread.

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I think Gary-Taser was the happiest of all not being stuck inside 😉

Beef Patties

1 pound of organic minced beef

1 chopped garlic clove

1-2 tablespoons of chopped sun dried tomatoes in oil

1/4 cup chopped basil

1 egg

salt and pepper

Mix everything together and make small patties ready to put on the grill

Grilled Vegetables

Asparagus

Mushrooms

Bell pepper

Red onion

Squash

Unflavored coconut oil

salt

I used whatever vegetables I had in the fridge and I am so happy that Heinen’s, our new grocery store has unflavored coconut oil as it is so good for you.

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Basil and feta cheese Spread

1/2 cup sour cream or greek yogurt

1 Crushed Garlic clove

feta cheese (to you liking)

1/4 cup chopped basil

chopped sun dried tomatoes

salt and pepper

Mix everything together and store in a cool place until it is time to serve dinner and when you do…I guess the summer is back!

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Hickory BBQ salmon with Horseradish infused vegetables

This spring has been crazy hectic but yet full of fun and excitements but one thing that has been suffering is how I eat. I normally don’t eat anything with sugar or any vegetables that grows from under ground. The thing is that with all the guest we have had I have indulged in Swedish chocolate, homemade cinnamon rolls and much more that my body don’t do so well with (nor my weight). Anyhow now it’s time to clean up and get back on track so tonight I made an amazing salmon on the grill that for sure will enjoy more than once this summer.

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 Before I got started I soaked the hickory smoked wood chips in water and started the grill and was letting the chips get real hot so they would emit as much flavor as possible.

 

1 pound of salmon

salt and lemon pepper

 

Vegetables

Asparagus

Zucchini

Red onion

Red bell pepper

 

1 tablespoon of horseradish

2-3 tablespoons of butter.

tray grill

 

Chop up the vegetables and melt the butter together with the horseradish and mix in a little salt and pepper. Brush the vegetables with the mix and grill together with the salmon.

 

Shrimp and fish roe farrago

1/2-1 cup of sour cream

1 crushed garlic clove

Dill

Fish Roe (I get this at my local sushi joint)

10-15 Shrimps

1 Red chili

Salt and white pepper

 

Mix all the ingredients together and let it “rest” in the fridge for half hour to an hour…Enjoy

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What is in your grocery bags?

I am a pretty good planner when it comes to what I am making for dinner but lately I have been working out of what I have had available in front of me. Then yesterday came and I finally sat down and planned my week ahead and went to my new favorite store Mariano’s and Costco and this is our first dinner.

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Sweet Potato Soup with Coconut milk

1 big Sweet Potato

Ginger

Cumin

Chili flakes

Lemon Grass

2 cups of Water

1 cube of vegetable bouillon

1 can of Coconut Milk

Coconut Oil

a small “squeeze” of agave nectar

1 Sausage from Greenridge Farm

Chopped Cilantro

 

Direction: Boil the sweet Potato for about 5 minutes, drain and use a hand blender to make it into a smooth paste.

Fry the lemon grass, chili, cumin and ginger for a couple of minutes in the coconut oil.

Mix in the spice mix with the sweet potato, add the water, bouillon and coconut milk and let it simmer for about 5-10 minutes.

Fry the sausage and chop the cilantro. Serve the soup with sausage and cilantro…mmm

 

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What’s in your cupboard?

 I know it is only Thursday night and Taco Night is sort of reserved for Fridays but what the  heck. This is what I found in my cupboards, so tonight we’ll have Taco Pie!

Pie Shell

3 deciliter Almond Flour

1/2 deciliter Sesame Seed

1 egg

1 teaspoon Salt

1 teaspoon Coconut Oil.

1 lb minced Beef

Garlic…a lot

Cumin

Paprika Powder

Chili flakes

Oregano

Salt and Pepper

(I added a touch of bong but it’s ok to use beef bouillon, make sure you mix it in well)

Egg Royal

2 Eggs

1 deciliter cream

1 deciliter milk

Oregano

Cumin

Salt & Pepper

Direction: Add all the ingredients for the pie shell in a food processor and mix it together until it becomes a smooth paste. In a oven proof dish press the paste and prick it with a fork. Pre-bake it in the oven for about 10 minutes at 350 F.

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Fry the minced beef and drain any fat or liquid that comes from the beef. Add garlic and the spices (touch of taste) and fry for another couple of minutes. When done add it into the pie shell and lay out the chopped tomatoes.

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Whisk the egg, milk, cream together with the spices and pour over the pie. Sprinkle over the cheese and bake in the oven for 15-20 minutes.


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LowCarb Crepe filled with garlic and mushroom

I have never been a big fan of pancakes or Crepe as they always given me a tummy ache, not even as a child. Today I was in the mood to make something fast and easy and I thought Garlic and mushroom filled Crepe would be a perfect dinner and without the wheat I don’t feel nauseous.

Low-carb Pancake

2 Eggs

1/2 a cup and a bit of Almond Flour

1/4 Water

Pinch of Salt

Garlic and Mushroom Filling

Button Mushroom

1 Clove of Garlic

Pinch of salt

Dijon Mustard

A slice of cheese

Direction: Whisk everything together and use half of the batter to make a “pancake” and fry it until it is slightly brown. Sauté the mushrooms and the garlic in butter and season with salt. Spread the Dijon mustard on the pancake, add the cheese and top off with the garlic mushroom before “closing”.

If you want it more creamy or if you need more fat because of your diet, add mayonnaise.

This was a very quick and easy dinner that filled me up and I still have half the batter left to use for lunch for tomorrow!

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