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.

NUTS FOR BREAKFAST

Based on this recipe

GRAIN FREE MUESLI

Ingredients

• 300gm pecans or walnuts or hazelnuts or almonds
• ¾ cup unsweetened shredded coconut
• 1 cup sunflower seeds
• 4 tbsp pumpkin seeds
• 4 tbsp sesame seeds
• ¾ cup flaxseed
• 1 tbsp turmeric
• 1 tbsp ground cinnamon
• 2 tsp vanilla extract
• ½ cup almond flour
• 1 cup water
• 4 tbsp coconut oil

For serving

• 10 cups Greek yogurt

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Preheat the oven to 300°F (150°C). Chop the nuts coarsely in a food processor or with a sharp knife. Mix all ingredients in a bowl.
2. Spread out on a baking sheet lined with parchment paper. Roast in the oven for 20 minutes. Be sure to set a timer. Nuts and seeds are heat sensitive and should not get burned.
3. Remove from the oven and stir the mixture, then return to the oven for about 20 minutes more. Check again. When the granola feels almost dry, turn off the heat and let the granola cool in the residual heat of the cooling oven.
4. Serve the granola with full-fat Greek yogurt with a tiny bit of vanilla powder and maybe some additional heavy cream. The granola is very nutritious and filling. A third to half a cup will go a long way.

Tip!

If you want to omit the nuts, add more seeds and/or coconut chips. You will want to make sure that the ratio between the dry and wet ingredients is about the same.

This granola tastes great on salads, too. You could also try it with some dried fruit like cherries or cranberries, but go easy. (Because carbs.) Fresh berries work.

Package the granola in a nice glass jar with a rib

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.