- 30 g / 1.1 oz butter
- 2 eggs
- salt and pepper
Crack the eggs into a small bowl and use a fork to whisk them together with some salt and pepper. Melt the butter in a non-stick frying pan over medium heat. Watch carefully — the butter shouldn’t turn brown! Pour the eggs into the hot pan and stir for 1–2 minutes, until they are creamy and cooked just shy of how you like them. Remember that the eggs will still be cooking even after you’ve put them on your plate.
- 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.
- 15 g / a tablespoon butter
- A quarter of celery stalk
- 4 sliced mushrooms
- A half of minced garlic clove
- A quarter of dried minced onion
- 10 g / 2 teaspoons dried parsley
- 5 g / a teaspoon ground black pepper
- 225 g / 8 oz chicken broth
- A quarter of carrot
- 50 g / 1.8 oz shredded rotisserie chicken
- 60 ml / 2.1 oz green cabbage sliced into strips (as “noodles”)
Melt the butter in a large pot. Slice the celery stalks and mushrooms into smaller pieces. Add dried onion, celery, mushrooms and garlic into the pot and cook for three to four minutes. Add broth, carrot, parsley, salt, and pepper. Simmer until vegetables are tender. Add cooked chicken and cabbage. Simmer for an additional 8 to 12 minutes until the cabbage “noodles” are tender.
- 1/4 cup maple syrup
- 1/2 cup tahini
- 1 tsp vanilla extract
- optional: 1/3 cup roasted pistachios
Lightly grease a small glass baking dish. Place the maple syrup in a medium saucepan and heat over medium heat until it reaches 266°F (130°C). While the maple syrup is heating, place the tahini, vanilla extract, and pistachios if using in another saucepan and warm over low heat. Tahini must be just warm, not hot.
Once the maple syrup has reached the temperature, turn the heat off and pour the warm tahini into the saucepan. Stir with a wooden spoon until it starts to thicken and doesn’t look shiny anymore. You can use an electric beater if you want but do not beat for too long as it thickens very quickly, about 5-10 seconds.
Pour immediately into the prepared dish and spread it into an even layer. Let cool at room temperature for at least 3 hours before removing from the pan. Cut it into small squares or chunks.
- 114 g / 4 oz ground beef
- 15 g / 1 tbsp olive oil
- A pinch of salt
- 5 g / 1 tsp Tex-Mex seasoning
- 1 small zucchini
- 10 g / 2 tsp olive oil
- 35 g / 1.23 oz shredded cheese
Preheat your oven to 400°F (200°C). Split a zucchini in half, lengthwise, and remove the seeds. Sprinkle with salt and let sit for 10 minutes. While the zucchini is sitting, brown the ground meat in olive oil in a frying pan. Add salt and Tex-Mex seasoning (combine onion and garlic powder with oregano and black pepper). Let it cook until most of the liquid has evaporated. Blot off the drops of liquid with paper towels. Place the halves in a greased baking dish. Mix a third of the cheese into the ground beef. Divide the ground beef and cheese mixture evenly among the zucchini boats. Sprinkle the remaining cheese on top. Bake in the oven for 20 minutes or until the cheese begins to brown. Take the zucchini out and let it cool for five minutes.