This is a very simple, yet extremely delicious, recipe I’ve learned from an Israeli friend.
It’s basically a whole cauliflower head boiled until tender then roasted to get a beautiful golden colour and an amazing caramelised flavour. It seems this was created by an Israeli chef and since then it’s getting more and more popular. I totally understand why. 🙂
You can’t believe how delicious this thing is. Sometimes I need to control myself because I could eat the whole thing alone. I’m telling you, this is amazingly good!
1 head of cauliflower
3 tablespoons of olive oil
2 tablespoons of salt
Black pepper to taste
Fill a pot with water. This pot needs to be large enough to fit the whole cauliflower head in it. Also, make sure to pour just enough water to cover it.
After the water starts boiling add in the salt and the whole cauliflower head.
Boil it for a maximum of 10 minutes.
Then, place a baking sheet on a tray and put the cauliflower head over it. Brush olive oil all over it and season with black pepper to taste.
In a preheated oven at 200C (392F), bake it for approximately 30 minutes or until its surface becomes golden and brown.
Keen to learn more recipes with cauliflower? If so, here’s our collection of cauliflower recipes!
Here it is one more episode part of our Low Carb Breakfast series! And for today, I bring to you a very simple and classic breakfast option: Scrambled eggs.
You know, there are many versions of scrambled eggs out there, some use milk, others butter or cream. There is also the American style or even the French one! Options for everyone’s taste. Today’s video I’ll teach you the way we have here at home, in other words, the way I like the most: just eggs and a bit of butter.Without any fancy technique. 😛
2 large eggs
1 tablespoon of butter (or 1 tablespoon of coconut oil)
Black pepper and salt to taste
Put a frypan on low heat, then add butter (or coconut oil) and let it melt.
Next, add the slightly beaten eggs and season them with black pepper and salt to taste.
Now, pay attention, these eggs MUST cook slowly, we don’t want overcooked and rubbery eggs. To ensure that, keep an eye on them while stirring gently. Do it until you feel the eggs are cooked enough (remember, we don’t want overcooked eggs).
Once the eggs are cooked through, it’s done! Place them immediately on a plate and serve.
Happy with our Low Carb Breakfast series? I hope this is helping you with several ideas to make a healthier and lower-in-carbs breakfast. 🙂
For today I thought about bringing this perfect Paleo and Gluten-free Breakfast Granola. It is super healthy and packed with good stuff: nuts, coconut flakes, seeds, flaxseed, and it uses honey as the sweetener, but you can totally ignore it from the ingredients list in case you need something even lower in carbs.
This works divinely as a topping on yoghurts or as a breakfast cereal with any milk of your choice (learn how to make cashew nut and coconut milk). The other positive thing is that you can change the ingredients according to your taste and, of course, with what you have available at home. Just keep the same proportions and everything will work fine.
Ah! Before I forget, you can leave it out of the fridge for a few days but it will last longer if you refrigerate it, something like two weeks.
1 cup (140 grams) of mixed nuts, chopped (I’m using cashew nuts, almonds, and walnuts)
½ cup (70 grams) of coconut flakes, unsweetened
¼ cup of sunflower seeds
¼ cup of sesame seeds
2 tablespoons of flaxseed meal
1 teaspoon of salt
1 tablespoon of honey (or any sweetener you like)
1 tablespoon of coconut oil
1 tablespoon of vanilla extract
1 tablespoon of ground cinnamon
1 teaspoon of ground nutmeg
¼ cup of dried fruits, chopped (I’m using dates)
In a large bowl add all the nuts, sunflower seeds, sesame seeds, flaxseed meal, coconut flakes, and salt. Mix them well and reserve.
In saucepan add: honey, coconut oil, ground cinnamon, and ground nutmeg. Stir gently on low heat until everything melts. Then, turn off the heat and add vanilla extract.
Pour this liquid over the nuts and seeds. Stir very well to coat all ingredients.
Grease a large baking tray with some coconut oil and line it with baking paper. Spoon the mix into the tray and flatten using a spatula.
Preheat oven to 165°C (330°F).
We will bake in three stages. First, bake for about 12 minutes and then stir the mix. Then bake for 8-10 minutes and stir again.
Finally, add the dried fruits, stir everything and bake for the last 4-5 minutes.
Remove and let it cool completely. It should have turned crispy and dark golden brown.
It’s done! You can leave it out of the fridge for a few days but it will last longer if you refrigerate it (up to two weeks).
These Breakfast Egg Muffins are a life safer! They are ridiculously easy to make, you can add anything as a filling, make a bunch and freeze them to have when you need. I like to have them for breakfast or as a snack in the afternoon.
In case you liked the freezing idea, just pop them in the oven for 10-15 minutes and they will be good as fresh.
50g of parmesan cheese
2 tablespoons of olive oil (you can use any type of fat here)
Black pepper to taste
1 teaspoon of salt
250 grams of spinach, chopped
50 grams of onion, chopped
1 tablespoon of garlic
1 teaspoon of olive oil
50 grams of feta cheese, diced
Add all ingredients to a blender and mix until well combined. You can mix by hand as well, no worries.
In a pot, cook onion with coconut oil until tender.
Add garlic and spinach. Let it cook until the spinach releases its water. It will take around 3 minutes. Reserve
Get your favourite muffin tins and grease them with coconut oil.
Pour the liquid just enough to fill half of the tin.
Add to each of them a little bit of that spinach we just cooked and feta cheese.
Bake for 20 minutes in a preheated oven to 180C.
It’s done! Control yourself to not have them all at one. 🙂
Milk Kefir is a fermented drink made with kefir “grains” (a natural yeast/bacterial fermentation starter). You can get this grains from someone that already makes milk kefir, just search online for lists of people keen to share some grains in your city.
There is also an industrial starter that you can use to make a few batches, but different of the grains, this option doesn’t last forever. So, I would forget about this one.
I love to make my own Milk Kefir at home. I have a plain cup every day, simple, nutritious and delicious :D. However, you can have it with anything, such as fruit, nuts or add to smoothies. Use your creativity!
Today’s video is all about how to make this goodness. Forget all mystery behind preparing Milk Kefir and learn how simple is to make some using the fresh grains. It’s extremely good for your body!
Ah! In case you are asking yourself if milk kefir is low carb, I couldn’t find any trustful source saying it, whereas is common sense to say that the bacteria eats all the sugar in the milk during fermentation (fermenting longer is better for this), which leaves the drink almost without any sugar.
1 ½ cups of full-fat milk
25g of milk Kefir grains
In a clean large jar add the milk. This jar needs to be larger than the amount of milk you will use as the fermentation process will increase the volume of the liquid inside the jar.
Next, add the milk Kefir grains and stir gently.
Cover the jar with a cheesecloth or a paper towel. You need to let it breath.
Let it rest at room temperature for 24 hours. Stir every 8 or 12 hours to help fermentation.
24 hours later, stir the mixture again, then using a plastic or stainless steel sieve, drain the content to separate the kefir grains from the liquid-kefir.
It’s done! You can have it straight away or, pour the liquid kefir in a sealed jar and keep it always refrigerated. About the grains, add them in another clean jar with fresh milk to make your next batch.
Always use plastic or stainless steel utensils to stir the grains in the milk.
Always use a glass jar to make and store your milk Kefir.
Remember to increase the amount of milk by 25% after every other batch as the grains will multiply (boy, they are very fast doing it!).
In case you need a break from making your milk Kefir, add the grains in a small sealed jar, with fresh milk just enough to cover them, and store it in the fridge. I suggest you to replace the milk every other week and use your grains again every four weeks.
Fermentation time may vary depending on your house temperature, so keep an eye on it and test the time according to your taste. More fermentation time means a sourer Kefir.