- 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.
- 125 ml / 4.4 oz soy milk
- 125 ml / unsweet yogurt
- 15 g / 1 tbsp almond butter
- 30 g / 1.1 oz frozen cauliflower rice
- 60 ml / 4 tbsp pea unflavored protein powder
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
Place the ingredients into a blender and blend until smooth. Pour into a tall glass and enjoy.
- 1 garlic clove
- 15 g / 1 tbsp butter
- 10 g / 2 tsp olive oil
- 110 g / 3.9 oz fresh green beans
- A pinch of salt
- 5 g / 1 tsp ground black pepper
- 10 g / 2 tsp almonds, chopped
Trim the fresh beans. Peel the garlic clove and slice thinly with a sharp knife. Heat butter and oil in a large frying pan. Sauté the garlic until golden and add the beans. Continue frying on medium high for 3-4 minutes. Lower the heat towards the end and add chopped almonds. Salt and pepper to taste and serve as a side dish to meat, poultry or fish.
- 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.
- 100 g / 3.9 oz mini bell peppers
- 5 g / 1 tsp air-dried chorizo, thinly sliced
- 5 g / 1 tsp fresh thyme
- 60 g / 2.1 oz cream cheese
- 15 ml / 1 tbsp olive oil
- 30 g / 1.1 oz shredded cheese
Set the oven to 400°F (200°C). Split the bell peppers lengthwise and remove the core. Chop the chorizo and the herbs finely. Mix together cheese, spices and oil in a small bowl. Add the chorizo and herbs. Stir until smooth. Add the mixture to the bell peppers and place in a greased baking dish. Sprinkle shredded cheese on top. Bake in the oven for 15 minutes, until the cheese is melted and golden brown.