BACON AND EGG SPECIAL

Based on this meal

Ingredients

• 5 oz. bacon
• 2 tbsp butter, for frying
• 4 eggs
• 2 avocados
• 4 tbsp walnuts
• 1 red/green bell pepper
• salt and pepper
• 1 tbsp fresh chives, finely chopped (optional)

Serving

• Lettuce leaves
• 2 tbsp olive oil (optional)

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Fry the bacon in butter over medium heat until crispy.
2. Remove from pan and keep warm. Leave the fat that's accumulated in the pan. Lower the heat to medium low and fry the eggs in the same frying pan.
3. Place bacon, eggs, avocado, nuts, bell pepper and leaves on a plate.
4. Drizzle the remaining bacon fat on top of the eggs. Season to taste.

Tip!

Walnuts, Brazil nuts, pecans and macadamia nuts are all lower-carb nut choices. Feel free to swap in your favorite. You can dry roast your nuts (about an hour in a 120'C oven) in batches for more crunch. Don't forget to add a little salt right after roasting!

CREAMY CAULIFLOWER MUSHROOM RISOTTO

based on this recipe

Creamy low-carb cauliflower mushroom risotto

Ingredients

• medium to large head (650 gm) cauliflower
• 1¾ cups, (410ml) cream
• 60 gm butter
• small finely chopped onion
• 3 tbsp lemon juice
• 90 gm parmesan cheese
• 300 gm mushrooms or shiitake mushrooms
• 2 garlic cloves
• 2 tbsp olive oil
• salt and ground black pepper

Serving

• 3 tbsp fresh thyme or fresh parsley
• 60 gm parmesan cheese
• 2 tbsp pine nuts
• 2 tbsp olive oil

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Rinse and trim the cauliflower and shred with the coarse side of a grater, or divide into smaller florets and pulse in a food processor until rice-sized.
2. Add cream, butter, onion and lemon juice in a large skillet and bring to a simmer.
3. Add cauliflower and simmer, stirring frequently, for 10-15 minutes.
4. Add coarsely grated parmesan cheese and let it melt while you mix it in. Season with salt and pepper.
5. While the cauliflower risotto is simmering, fry the sliced mushrooms and garlic in butter until golden. Season with salt and pepper.
6. Serve with freshly chopped herbs and some extra parmesan. Top with roasted pine nuts and sprinkle with olive oil.

Tip!

Just like with rice, some prefer a softer texture and some like it al dente. Be sure to test the cauliflower mixture frequently and get it off the heat before it becomes too mushy.

LAMB KOFTA AND GREEK SALAD

Based on this recipe for Lamb Sliders and this recipe for Greek Salad

LAMB KOFTA

Ingredients

• 500 gm ground lamb
• ½ tsp sea salt
• ½ tsp ground black pepper
• ¼ onion, finely diced
• 2 garlic cloves, minced
• 2 tsp fresh oregano, leaves only
• 1 lemon, the zest

Nutrition

by Dr. Andreas Eenfeldt, MD

Instructions

1. Place the ground lamb into a medium size mixing bowl, and season with salt and pepper.
2. Add the diced onion, minced garlic and oregano, and lemon zest to the bowl.
3. Mix well until the meat is evenly combined with the seasonings.
4. Preheat your grill to medium-high heat.
5. Form the meat into 6-8 small patties or sausage shapes on skwers
6. Grill the burgers about 4 minutes per side over medium high heat, or until cooked as desired.

GREEK SALAD

1. Ingredients

   • 3 ripe tomatoes
   • ½ cucumber
   • ½ red onion
   • ½ green or red bell pepper
   • 200gm feta cheese
   • 10 black greek olives
   • 4 tbsp olive oil
   • ½ tbsp red wine vinegar
   • salt and pepper
   • 2 tsp dried oregano

   
   
   

   Nutrition

   by Anne Aobadia, Emma Shevtzoff(Photo)
   
   
   
   

   Instructions

   1. Cut the tomatoes and cucumber into bite-sized pieces. Thinly slice the bell pepper and the onion. Arrange on a serving platter or, if possible, plate the salad on individual salad plates.
   2. Add feta cheese and olives, and drizzle olive oil and vinegar over the salad.
   3. Season with salt and pepper according to taste. Sprinkle with crumbled oregano and serve.

   Tip!

   Want a different look? Try cherry tomatoes as we did. Or swap the colors... yellow tomatoes with orange or red bell peppers is pretty. Or crumble the feta. Different presentations, but the same deliciousness.