MUSHROOM FRITTATA

https://www.dietdoctor.com/recipes/keto-goat-cheese-mushroom-frittata

Frittata

• 150gm mushrooms
• 90gm fresh spinach
• 60gm scallions
• 60gm butter
• 6 eggs
• 120 goat cheese
• salt and pepper

For serving

• 5 oz. leafy greens
• 2 tbsp olive oil
• salt and pepper

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Crack eggs into mixing bowl and whisk. Grate or crumble cheese and add to mixture. Season with salt and pepper to taste.
3. Cut the mushrooms into wedges. Chop the scallions.
4. Melt the butter in an oven-proof skillet and cook the mushrooms and scallions over medium heat for 5-10 minutes or until golden brown.
5. Add spinach to pan and sauté for another 1-2 minutes. Season with salt and pepper.
6. Pour the egg mixture into the skillet. Place skillet, uncovered, in the oven and bake for about 20 minutes or until golden brown and set in the middle.

Annabel Langbein's Onion & Cucumber Pickle

If you have heaps of cucumbers then this Annabel Langbein recipe is yummy for an Onion & Cucumber Pickle. I can just eat it on a plate. Wonderful flavour but you do have to soak the cucumbers and onions for 12 hours before cooking. 3-4 telegraph cucumbers, very thinly sliced (about 12 cups) 4 large onions, peeled and very thinly sliced ½ cup salt 3½ cups sugar 4 cups white vinegar 2 tsp turmeric 1 tsp celery seed 2 tbsp mustard seed 4 cloves garlic, thinly sliced Place sliced cucumber and onions in a large, non-corrosive bowl, sprinkle with salt and cover with cold water. Leave at least 12 hours then drain off all liquid. Place the sugar, vinegar, turmeric, celery, mustard and garlic in a large pot and bring to a boil over high heat. Add the drained cucumbers and onions. As soon as the liquid boils remove from heat and transfer to sterilised jars, leaving a 1cm gap at the top. Screw down tightly with sterilised lids and store in a cool place.

MARINARA SAUCE

Marinara Sauce

1 diced onion
1 large clove garlic
2 tablespoons coconut oil and or butter
2 x 400 cans chopped tomatoes
1/2 teaspoon Tuscan spice
1 cup chopped parsley
170 gm tomato paste
pepper and salt
1/2 teaspoon Masterfoods chilli or
1 tsp sweet chilli sauce

Cook onion and garlic for a few minutes in butter
Add all other ingredients and simmer for 30 minutes
Taste test and adjust seasoning
Add a little water or not if it seems too dry.
Cook for another 20 minutes.

Suitable for freezing

I use this when in casseroles, braising steak, or any other dish I want to add a tasty tomato sauce to.

YUMMY BRUSSELS SPROUTS BRUNCH

Stolen from wheat belly

Ingredients

• 2 tablespoons extra-virgin olive oil or coconut oil
• 2 cloves garlic, minced
• 1 yellow onion, chopped
• 1 pound Brussels sprouts, halved
• 4 ounces portabello mushrooms, sliced
• 1 medium sweet potato, cut into ½" cubes
• 1 teaspoon sea salt
• 12 ounces precooked ham, cubed
• 4 eggs (optional)
• ¼ cup grated Parmesan cheese (optional)
• Preheat the oven to 350ºF.

Instructions

1. In a large ovenproof skillet over medium-high heat, heat the oil. Cook the garlic and onion for 2 minutes, or until the onion is translucent. Add the Brussels sprouts, mushrooms, sweet potato, and salt and stir. Cook, covered, stirring occasionally, for 7 to 8 minutes, or until the Brussels sprouts and mushrooms soften. Stir in the ham.
2. If desired, use a spoon to form 4 small evenly spaced depressions in the mixture. Crack an egg into each. Sprinkle the cheese over the top, if using.
3. Transfer the skillet to the oven and bake for 10 minutes.

chowder Yummy!

chowder/

MOCHA JELLY

 STOLEN  FROM HERE

Spoonable Bulletproof

Mocha Cup

 

1 cup strong brewed coffee

2 tbsp grass-fed unsalted-butter

1 tbsp unsweetened cocoa powder

2 tbsp MCT oil

2 tbsp. Great Lakes unflavored gelatin

1-2 packets stevia or equivalent sweetener

It’s very simple, put all ingredients into a blender or process with a stick blender until all ingredients are well combined.

Pour into a mug or 2 smaller cups and refrigerate until set.

2 servings:  231 cal   <1 26="" carb="" fat="" g="" nbsp="" net="" span="">

This sets up really well. If you aren't looking for the intermittent fasting benefits, it would make a great pudding cup for brown baggers.

Sugar & Spice Nuts

Sugar & Spice Pecans

1/2 cup packed light brown sugar
1 TB pumpkin pie spice
1/2 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp salt
1 egg white
3 cups unsalted pecan halves

oven 300
line baking sheet with parchment

mix brown sugar, pumpkin pie spice, cayenne pepper, cumin & salt

whisk egg WHITE & 1 TB water in medium bowl until frothy

add pecans, stir to coat evenly.  sprinkle on sugar mixture, toss nuts to coat

spread in even layer on parchment covered baking sheet

bake 30 min, stir once 

loosen nuts and cool  

store in airtight container at room temp for one week