Stir-fried cauliflower rice with eggs | Cauliflower dishes #1

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I totally love ❤️  cauliflower, such a versatile veggie. I cook with it all the time, always making something different and delicious. That’s why I’ve decided to create 4 videos with yum recipes using cauliflower, and this is the first one: Stir-fried cauliflower rice with eggs.

Stir-fried rice with eggs is one of my favourite Asian dishes, and although I eat regular rice on a few occasions, having a replacement for it would be amazing. Having said that, I’ve created this version using cauliflower rice instead, and the result is spot on!

This recipe serves two people and you can change a bit adding other veggies, or maybe season it differently. I usually add carrots and capsicum. YUM!

  • 5 eggs
  • 3 teaspoons of sesame oil
  • 2 tablespoons of extra virgin olive oil
  • 4 cups of cauliflower rice 
  • 1 cup of frozen peas
  • 1 cup of spring onions, finely chopped
  • Salt and black pepper to taste
  1. Heat olive oil in a wok or large frying pan. Then add the riced cauliflower and stir-fry for about 4 minutes.
  2. Next, add peas and spring onions. Stir everything constantly around the pan, for about 3 minutes.
  3. Meanwhile, beat together the eggs and sesame oil.
  4. Back to the pan, push all ingredients to the side of the pan and on the other side, pour the beaten egg mixture leaving it cook for about 2 minutes.
  5. Season everything with salt and black pepper to taste. Then, briskly swirl around the eggs to break them up and then toss with the rice. Stir-fry for another minute and it’s done!
  6. Serve right away.


Berries Smoothie Bowl | Low Carb Breakfast #8

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How about something refreshing for breakfast? On today’s recipe, you will learn how to make a delicious Berries Smoothie Bowl, very creamy, chilling and naturally sweet.

This is perfect for those hot summer mornings or even to chill out in the afternoon. You can also vary the type of berries, just remember to have them frozen before using, got it?

  • 1 and ½ cups of mixed berries
  • 1 cup of coconut milk (or any other milk)
  • 1 tablespoon of coconut oil
  • 1 tablespoon of chia seeds
  1. Add berries, coconut milk, and coconut oil in a blender. Blend everything for less than 1 minute, just enough to have all ingredients well combined.
  2. Then turn off the blender and, using a spoon, mix in the chia seeds.
  3. Pour the liquid into a serving bowl and refrigerate it overnight so in the morning the chia seeds will be soaked and give an extra creamy texture to the smoothie.
  4. It’s done! You can top it with extra berries and a tablespoon of coconut cream before serving.

This was the last video of our Low Carb Breakfast series. I hope you enjoyed them as much as we did recording everything. But you know, there’s always more great recipes coming! Keep tuned on our YouTube channel and blog for new videos!

Low Carb Wrap | Low Carb Breakfast #7

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Today’s recipe is an incredibly versatile one: low carb wrap. You can make the wrap and add any filling you like, just use your creativity! For this video, I used chicken breasts, yoghurt, spinach, and guacamole. You can also make sweet versions, adding fruit, chocolate or any nut butter. YUM!

  • 1 large egg
  • 1 tablespoon of cream cheese, softened
  • 1 teaspoon of tapioca starch
  • A pinch of salt
  1. Add all ingredients in a small bowl and using a fork whisk all ingredients until well combined.
  2. Heat a large non-stick frypan and pour the mixture in. Cook it for like 2 minutes or less, then flip to the other side and cook for another 1 minute or so.
  3. It’s done! You can add any fillings you like, use your creativity!

Looking for more ideas for breakfast? You can find amazing recipes on our Low Carb Breakfast series page!

Breakfast rolls | Low Carb Breakfast #4

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This is part four of our Low Carb Breakfast series! Have you seen the other videos already?

The main idea on today’s video is to use a nori sheet as a wrap. So I’ll give you a suggestion for the filling but feel free to add anything you like! It is very simple to put things together. You don’t need to be an authentic sushi master to pull this one off, trust me. 🙂

Sometimes I make it for lunch as well, especially when I’m going out for a hike, long walk or even to the beach!

  • 2 nori sheets (also known as seaweed sheets)
  • 1 avocado, sliced
  • 4 slices of cucumber, lengthwise sliced
  • 200 grams of chicken breast, shredded
  1. Place 1 nori sheet on a sushi mat (or non-stick baking paper) and layer half of the avocado slices on it. Make sure lo leave a small space close to the edges.
  2. Then, add two strips of cucumber, followed by half of the chicken breasts (100g).
  3. Now it’s time to roll it up! Gently lift the end of the mat closest to you and roll it over the ingredients to start the process. Continue rolling the mat forward to make a complete roll. With one hand on top, gently roll the mat back and forth a few times to get a nice and firm rounded shape.
  4. This recipe gives you two rolls, so follow the same steps to make the second one.
  5. It’s done! You can slice it in half before serving. 🙂

This recipe is very versatile and you can use many other things as the filling, use your creativity! Sometimes I make it for lunch and add some salad, cheese, tuna, and even ham! Go according to your taste. 🙂

3 ingredients pancake | Low Carb Breakfast #3

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Time for the third episode of our  Low Carb Breakfast series! Are you enjoying it?

On today’s video, you will learn how to make this very simple and delicious 3 ingredients pancake. I love to make these pancakes on Sunday mornings for a lazy breakfast! They are so easy and nutritious. Yum!

You can use this exact same recipe for other pancakes flavours, for example, sometimes I use 3 tablespoons of mashed sweet potato as a replacement for the banana or a simply add more nut butter. Check the directions below for the complete instructions.

  • ½ over-ripe medium banana
  • 2 tablespoons of peanut butter (or any nut butter)
  • 3 eggs
  • 1/4 teaspoon of baking powder (optional, but recommended)
  • ½ teaspoon of cinnamon (optional, but recommended)
  1. Add all ingredients in a blender. Keep in mind that the banana must be over-ripe to bring enough sweetness to our pancakes.
  2. Blend until everything is well combined.
  3. Warm a non-stick fry pan and grease it a little bit with coconut oil.
  4. Pour around ¼ of a cup of this mixture, letting it cook for like a minute, then flip to the other side.
  5. Keep doing that until your batter is gone. This recipe will give you 6 small pancakes.
  6. It’s done! Serve it warm, with some butter and extra bananas.