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!

SLOW COOKED MOROCCAN BEEF

Based on this meal

MOROCCAN BEEF

Ingredients

Moroccan Beef

• ½ cup sliced yellow onions
• 1kg beef roast
• 4 tbsp garam masala seasoning
• 1 tsp sea salt

by Maria Emmerich, Emma Shevtzoff (Photo)

Instructions

Moroccan beef

1. Slice the onion into thin strips. Place into a slow cooker.
2. Put the beef roast into the cooker on top of the onions. Add spices and salt.
3. Cook on low heat for 8 hours. Shred with a fork and cook on lowest setting for another 2 hours; this allows the spices to permeate the beef.

Can be served with these Tortillas

Tortillas

• 1¼ cups almond flour
• 5 tbsp ground psyllium husk powder
• 1 tsp sea salt
• 2 eggs
• 1 cup water
• 2 tbsp coconut oil for frying

Tortillas

1. In a medium sized bowl, combine the almond flour, psyllium powder (sorry... no substitutes: flaxseed meal won’t work), and salt.
2. Add in the eggs and stir until dough thickens. Add water (or marinara) to the bowl. Mix until well combined. Let sit for a minute or two until the dough gels up.
3. Separate into 10 balls (about 2 inches in diameter). Place the dough onto a piece of greased parchment paper.
4. Top with another greased piece of parchment. Using a rolling pin, roll the dough out in a circle shape with even thickness throughout. This dough is very forgiving, so if you don’t get the circle quite right with the rolling pin, use your hands to adjust it.
5. Heat a large pan over medium-high heat with coconut oil or coconut oil spray.
6. Once hot, place a raw tortilla on the pan. (If the tortilla sticks to the parchment the first time, as it did for me, just use your hands to close up any holes… the dough is still very forgiving.) Sauté until light brown, then flip and cook through.

Tip!

No time for tortillas tonight? This spicy beef pairs well with our sauteed cabbage or coleslaw.

This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.

COCONUT PANCAKES

Based on this recipe

COCONUT PANCAKES

Ingredients

• 6 eggs
• ½ cup coconut flour
• ¾ cup coconut milk or standard milk
• 2 tbsp melted coconut oil
• 1 pinch salt
• 1 tsp baking powder
• butter for frying

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Separate the yolks from the egg whites and whip the egg whites and pinch of salt vigorously with a hand mixer. Continue whipping until stiff peaks form and then set aside.
2. In a separate bowl, whisk together yolks, oil and coconut milk.
3. Add coconut flour and baking powder. Mix into a smooth batter.
4. Ever so gently fold the egg whites into the batter. Let batter rest for 5 minutes.
5. Fry in butter for a couple of minutes or so on each side on low to medium heat.
6. Serve with melted butter and/or whipped cream and fresh berries.