- 3 eggs
- 30 g butter / 1.1 oz (for frying)
- 30 g cheese / 1.1 oz
- 20 g / 4 teaspoons chopped yellow onion
- 3 mushrooms
- salt and pepper + seasoning as optional
Crack the eggs into a mixing bowl with a pinch of salt and pepper. Whisk the eggs with a fork until smooth and frothy. Add salt and spices to taste. Melt butter in a frying pan. Once the butter has melted, pour in the egg mixture. When the omelet begins to cook and get firm, but still has a little raw egg on top, sprinkle shredded cheese, already chopped mushrooms and onion on top. Using a spatula, carefully ease around the edges of the omelet, and then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a plate.
- 1 cup powdered erythritol
- 1 tsp heavy cream
- 1/2 tsp peppermint extract
- 6 oz sugar-free chocolate
- 2 tsp refined coconut oil (optional)
Add the heavy cream and peppermint extract. Add the powdered sweetener slowly, mixing well after each addition.
When it is thoroughly mixed in form 24 balls and press down into one-inch circles on a piece of parchment paper. Freeze for 15 minutes.
Melt the chocolate (and coconut oil, if using) in the microwave in 30-second increments, mixing well after each. When the chocolate is 80% melted stop heating it and stir until it is completely melted.
Use a fork to dip each peppermint patty into the chocolate. Place on a new sheet of wax paper. Repeat. Chill until the chocolate sets. Store in the refrigerator.
- 175 g / 6.2 oz firm tofu
- 5 g / 1 tsp turmeric
- 100 ml / 3.5 oz soy milk
- salt and pepper to taste
In a large, non-stick frying pan, break the tofu into bite sized pieces. Don’t make the pieces too small, as they break down further while cooking. Over medium heat, stir in the turmeric, until well combined. Cook for 2-3 minutes. Add the soy milk and simmer for an additional 6-7 minutes, stirring occasionally until the tofu becomes slightly creamy. Season to taste and serve.
- 57 g / 2 oz. cherry tomatoes
- 57 g / 2 oz. mozzarella
- 5 g / 1 tsp green pesto
- salt and pepper (optional)
Cut the tomatoes and mozzarella balls in half. Add pesto and stir. Salt and pepper to taste.
- 1 medium-sized zucchini
- 1 garlic clove
- 30 ml / 2 tbsp olive oil
- salt and pepper to taste
- 90 g / 3.1 oz tofu
Preheat oven to 375°F (190°C). Slice the zucchini in half length-wise and use a spoon to scrape out the seeds (don’t throw them away!). Put the zucchini boats on a baking sheet. Peel the garlic cloves and slice them thinly with a knife. Fry the garlic in about half of the olive oil in a frying pan over medium heat until it gets a little bit browned. Add the zucchini seeds. Fry until soft. Season with a pinch of salt and ground black pepper. Top the zucchini boats with the fried seeds and garlic mixture. Place tofu on top of the zucchini. Bake for about 15-20 minutes. Drizzle the zucchini boats with the rest of the olive oil and season with some freshly ground black pepper before serving.