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!

burger

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.

 

 

 

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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Beetroot soup with ginger, lemon and chili

It seems like everyone is escaping this never-ending winter and traveling south. At the same time we are receiving letters regarding strep throat, infections and stuffy noses so what else can you do than trying to stay healthy by eating food that boosts your immune system. Not only is beetroot good for defeat colds but it also enhance physical activities because it improves the oxygen uptake…so I guess more beetroot for the people!

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3 big beetroot
1 yellow onion (i used a red onion)
2 chopped garlic cloves
1 tablespoon Ginger
Chili Flakes (depends how spicy you like it)
6dl /3 cups water
3 tablespoons beef fond or 2 cubes vegetable stock
salt and pepper
1 lemon (juice and peel)
Sour cream
Direction: Chop the beetroot, onion, garlic and grate the ginger. Fry the beetroot and the onion for a couple of minutes before adding the ginger, chili and garlic and sauté for another couple of minutes.
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Add water, bouillon, season with salt and pepper. Let it simmer for 15 minutes, mix the soup until it is smooth and serve with a splash of sour cream.

Original recipe by Linnea Sward

LowCarb Nasi Goreng

I always have my freezer stocked with meat or fish but when I opened it up today I realized the only thing left was a piece of pork tenderloin. Not knowing what I was going to do with it I started to unfreeze it and pulling out whatever we had in the fridge…and this is what it turned into 😉photo

  • 1/2 shredded Cabbage
  • Sesame Oil
  • chopped Garlic
  • fresh grated Ginger
  • Soy Sauce
  • 1 tablespoon tomato pure
  • 1 teaspoon Sambal Oelek
  • Fish sauce (I used touch of taste)
  • apple cider vinegar
  • splash of Worcestershire Sauce
  •  1-2 teaspoons Hoisin Sauce
  • leek
  • Cilantro
  • 2 egg
  • Salt
  • Edamame Beans
  •  Pork Tenderloin
  • Salt and Pepper

Direction: Start by shredding the cabbage and fry it in the sesame oil. Add the garlic, ginger, soy sauce, hoisin, sambal oelek, tomato pure, fish sauce, vinegar, worcestershire sauce and let it cook or simmer until dry. What you will find is all the spices will really infuse into the cabbage.

Whisk the two egg with some salt and fry in sesame oil. Slice into smaller pieces add into the cabbage together with the edamame beans and the chopped leek.

I used the grill to cook the pork tenderloin. I love to use the grill, less mess and the meat taste 100 times better!

Serve the meat on top of the cabbage with some fresh cilantro. The kids loved it and so did the grown up…so tumps up!

 

Unfortunately I did not keep track of the measurement but I think with common sense it will be ok 😉

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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paj1

 

 

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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Grilled Cod with the famous yumyum sauce

A few weeks ago we ended up going to a local restaurant after my dinner attempt turned into an epic fail. I ended up having the fish tacos and after that I am craving fish, so fish was what was on the menu for this evening but their was a slight problem When I woke up this morning winter was back with vengeance after those lovely couple of days of spring. But that was not letting my spirit down and stopping me to proceed with my dinner plans…Grilled Cod.

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I think their is a few advantages to making food on the grill; I don’t have to deal with the yucky fish smell that always is stuck in the house for days on days and the food just taste so much better. There is one more thing I always have to deal with when it comes to fish & kids…It’s not their favorite dish but my mother-in-law has the solution and we call it the yumyum sauce! Every kid that has ever tried it ends up eating their fish like it is candy so here we go…

Fish

  • 1 lb of fresh Cod
  •  Canola Oil
  • Salt and Lemon Pepper (or pepper and lemon juice)

Direction: Use a gridiron so if the fish separates you end up with nothing except an empty plate. Grill the fish for approximate 4 minutes on each side, make sure not to over cook it so it turns dry and awful.

 

The yumyum sauce

  • 1 part sour cream
  • 1 part cream
  • 1 tablespoon Fish Fond or a cube of fish boullion

Direction: Mix it together and bring to a simmer…as simples as that!

fond

This is magic!

 

Both the kids finished all the fish and they loved it!!

grilledcod