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Month: October 2019 Page 1 of 2

Spooky fog on the Ness 🎃

The innocent pet – Xmas edit

Quick chocolate mug cake

~ 1 Servings ~ Time 5 min  ~ Preheat oven 175C ~

Ingredients

  • 1 large egg
  • 1 tbsp coconut oil

  • 1 tbsp cocao powder

  • 2 tbsp coconut flour

  • 1 tsp coconut nectar

  • 1/2 tsp baking powder

  • 1/4 tsp cinnamon or vanilla

Steps

  1. Preheat the oven @ 175C.
  2. Crack the eggs into a bowl and beat them. add melted coconut oil and the coconut nectar, combine.

  3. Add cinnamon/vanilla, baking powder and cocoa powder, combine.

  4. Add coconut flour and mix well and pour in butered ramekins.

  5. Option : place the chocolate square in the middle of the ramekin.

  6. Cook 12 – 15 min at 175C. enjoy with coconut cream or vanilla wipped cream.

Nutritional data

Berries smoothie 2 ways

~ 1 Servings ~ Time 15 min ~

Ingredients first way (left one)

  • 200ml koko milk

  • 1/2 avocado (100gr)

  • 30 gr white egg powder
  • 1/2 cup frozen berries

  • 1 tbsp collagen powder

  • 1 to 3 tbsp of MCT oil
  • 1 tsp flax seed whole

  • 1/4 tsp vanilla powder

Steps

  1. Cut the avocado and Place all the ingredients in the mixer and mix till smooth. drink fresh.

Nutritional data

Ingredients alternative way (right one)

Steps

  1. Place all ingredients in a mixer, the unsweetened coconut milk being last.
  2. Mix everything
  3. Drink fresh

Nutritional Data

  • Carbohydrates:
  • Fat:
  • Protein:

Fishing loch Whitebridge

The innocent pet

Pull apart pizza bread

~ 12 Servings ~ Time 1 h  ~ Preheat oven 175C ~ 3 Days in the fridge ~

Ingredients

Wet ingredients :

  • 1/2 cup marinara sauce
  • 2 large eggs white
  • 1/2 cup of lukewater (120ml)
  • 1 tsp of ghee or oil

Dry ingredients

  • 120 gr diced spanish chorizo or pepperoni
  • 3/4 cup sesame seed flour (60gr)
  • 1/3 cup grounded flax seed (50gr)
  • 1 cup finely grated parmesan
  • 1/4 cup psyllium husk
  • 2 tsp baking powder
  • 1/4 tsp salt

Topping

  • 1 cup shredded mozzarella cheese or other grated cheese (113gr)
  • Option: any leftover of marinara sauce

Steps

  1. Preheat the oven @ 175C.
  2. Prepare the marinara sauce 1/2 cup needed for the bread. Mix the marinara sauce with egg whites and water
  3. Dice the chorizo into small pieces set aside.
  4. combine all dry ingredients.
  5. Pour the marinara with the dry ingredient mix well, add the chorizo combine.
  6. make 12 buns, place in the skillet and in the oven for 25-30min.
  7. top with the grated cheese and return to the oven for another 5 min or until cheese in melted and crisped up.
  8. remove the bread from the oven put on a cooling rack to prevent the moist, cool down. serve with the remaining marinara sauce. keep 3 days in fridge or 6 month in freezer.

Nutritional data

Marinara sauce

~ 5 Servings ~ Time 30 min ~ 1 weeks in the fridge ~

Ingredients

  • 1 cup (150gr) cherry tomatoes

  • 1 cup fresh basil

  • 2 garlic clove

  • 1 shallot or small white onion (30g)

  • 1/4 cup tomato puree or passata (60g)

  • 1/4 cup olive oil (60ml)

  • 1/4 tsp salt

(make 5 servings : 1 cup 1/4) 1/4 cup = 1 serving

Steps

  1. Ash the tomatoes and basil peel the shallot/onion and dice, and mince the garlic.
  2. For a chunky texture let some tomatoes and basil aside and place most of the ingredients in a mixer and blend until smooth then add the tomatoes and basil. otherwise mix everything ‘till smooth. 
  3. Put in an airtight container up to 1 week.

Nutritional data

Roasted pumkin salad

~ 4 Servings ~ Time 1 h 15  ~ Preheat oven 200C ~ 1 week in the fridge ~

Ingredients

  • 300 g pumpkin

  • 1 cup (150 g)crumbled feta or goat’s cheese

  • 50 g rocket

  • 4 tbsp extra virgin olive oil (60 ml)

  • 5 tbsp (40 g) Pumpkin seed

  • 1 tbsp Soy sauce (15 ml)

  • salt and pepper, to taste

Steps

  1. Preheat the oven to 200°C

  2. Peel and cut the pumpkin into bite sized cubes

  3. Place pumpkin in a single layer on a baking tray and drizzle with 2 Tablespoons of the olive oil and the coconut aminos. Season with salt and pepper and bake for 30-40 minutes. Remove from oven and let cool.

  4. To serve, place the rocket in a large serving bowl and scatter pumpkin and feta over the top.

  5. Sprinkle with the Pumpkin seed (optionally toasted on a hot dry pan for 1-2 minutes) and finish by drizzling the last 2 Tablespoons of olive oil over the top.

  6. Store in a container in the refrigerator for up to one week.

Nutritional data

Cilantro dressing

~ 4 Servings ~ Time 15 min ~ 8 Days in the fridge ~

Ingredients

  • 1/4 cup extra virgin olive oil (60 ml)

  • 2 tbsp lime juice (30 ml)

  • 1/4 cup chopped cilantro or parsley

  • 1 clove garlic, minced

  • 1/2 tsp ground cumin

  • 1/2 tsp onion powder

  • 1/4 tsp sea salt

Steps

Prepare the dressing by mixing all of the ingredients. If you prefer your dressing super smooth, use a blender and process until smooth.

Nutritional data

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