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Tag: Sides

Veggie loaf

Ingredients
  • 65g coconut flour
  • 2 tbsp psyllium husks
  • 1/2 cup (65 g) mixed seeds (pumpkin, flax seeds, sunflower, sesame)
  • +2 tbsp Mixed seed for topping
  • 1 tbsp paprika (or smocked paprika)
  • 2 tsp ground cumin
  • 2 tsp baking powder
  • salt to taste
  • 5 medium eggs
  • 1/4 (60 ml) cup  coconut oil
  • 1 large (320 g) grated zucchini
  • 1 small (50 g) grated carrot
  • 1 cup (115 g) grated pumpkin
Steps
  1. Preheat the oven @ 170C.
  2. Combine the dry ingredients (spices, salt, coconut flour and psyllium, and seeds and baking powder) in a bowl, Grate the veggies
  3. Mix coconut oil and eggs in a separate bowl, add to the veggiesand add the dry mix stir well. The mixture will be fairly dry.
  4. Pour into a loaf pan and press down lightly, then sprinkle with mixed seeds.
  5. Bake uncovered 55-70 minutes until a skewer comes out clean.
  6. Allow to cool 30 mins or so in pan then move to cooling rack.
  7. Store in a sealed container in the fridge up to 5 days. For longer storage, pre-cut and freeze for up to 3 months.
  8. Reheat or toast before serving.

Nutritional data

Shirataki aka Konjac noodles

Shirataki (白滝, often written with the hiragana しらたき) are thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam (devil’s tongue yam or elephant yam). The word “shirataki” means white waterfall, referring to the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in digestible carbohydrates and calories, and have little flavor of their own.

Wikipedia free ENCYCLOPAEDIA

And what is particularly good and interesting about konjac :

Konjac has almost no calories, but is very high in fiber. Thus, it is often used as a diet food. The Omikenshi Company has developed a process that mixes treated wood pulp with konjac to produce a fiber-rich flour that contains neither gluten nor fat, almost no carbohydrates, and has just 60 calories per kilogram, compared to 3,680 for wheat.

WIKIPEDIA FREE ENCYCLOPAEDIA

Interesting…. hum hum… no carbs at all… versatile (aka little flavour…)…what !? That would make it the perfect side 😮

Would that be the perfect side, no carbs high fibre.. let’s try it !!! So here tis is on the worktop ready to be cooked 😛

Instructions are straight forward, just boiling water really easy !

So it look like that a kind of translucent plastic not too hard a little flexible, it smells nothing at all.

So that’s it after adding boiling water and waited for 5 min, it’s feel like actual pasta, soft texture, it looks really versatile, tastes nothing special but i’m gonna need to add salt as I would do with pasta because it’s really bland.

Added to my normal mince/chorizo meals taste amazing, the pasta I haven’t had those last years. viva bolognese and emmental topping ahead Yummmmmmyyyyy !!!! 😀

To be fair about the digestion, my body actually doesn’t like vegetable and fruit, fibre is really not my best friends so that’s wasn’t the best digestion but I have known a lot worse but gratefully no pain just a small swelling of the gut (this is not my most romantic side :roll:)

So I would eat once or twice a week as a very special and yummy meal, but the taste is here, pasta are back in town… and that a hell of a comfort food 😎

Ratatouille

~ 8 Servings ~ Time2-4h ~ 3-4 days in the fridge ~

Ingredients

  • 800 gr tomatoes
  • 5 small carrots
  • 4 medium onion
  • 4 medium courgette
  • 2 aubergine
  • 2 garlic cloves
  • 4 tbsp avocado oil
  • 1 sprig of thyme
  • 1 bay leaf

Steps

  1. Peel the aubergine and cut in dices put in a dish sprinkle with salt set aside.

  2. Peel and chop the onion, peel and cut the carrots in thin sticks.

  3. Blanch, peel and quarter the tomatoes (trash the seeds keep the juice) place in a pan with thyme, bay leaf and garlic clove without oil let cook and reduce for 20 min minimum.

  4. Heat oil in a pan fry the onion and carrots stir well.

  5. Peel the courgette remove both ends chop in cubes add to the onion and carrots stir well and cover.

  6. Squeeze out the water from the aubergine add to the pan with the courgette, carrots and onions mix well

  7. Add the tomatoes mix well simmer for 30 min minimum.

Nutritional data

Classic scrambled eggs

~ 2 Servings ~ Time 20 min ~ 2 Days in the fridge ~

Ingredients

  • 4 eggs
  • 1/4 cup (60ml) milk
  • salt and pepper to taste

Steps

  1. heat a pan with oil or butter.  
  2. Mix well the eggs and the milk.   
  3. Pour in the pan and pull slowly to have a fluffy result.   
  4. Add salt and pepper and serve.

Nutritional data

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