Monthly Archives: October 2019
The versatile mug cake has been around for a long time now and even the mass produced packaged versions seem to have come and gone, which is no great loss considering the vast amount of carbs and chemicals in them.
But they are certainly not dead in the world of low carb and there are hundreds of youtube vloggers out there shouting “What’s up guys? This is the most awesome recipe ever!” Well, there will be none of that here, I promise. But, I have come up with a recipe that can be both a dessert and a savoury with just a small tweak. First there is the savoury muffin
Take one mug and add 1 tablespoon of melted butter, 3 tablespoons of almond flour, 1 egg, 2 tablespoons of grated cheddar, half a teaspoon of baking powder, salt and pepper and mix thoroughly. Microwave on medium (600w) for two…
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As winter draws closer, those summer salads just don’t seem to satisfy like a steaming bowl of soup. Of course there’s bone broth or even stew, but sometimes it’s nice to indulge in an old favourite. Mine was tomato soup accompanied by a cheese sandwich for dunking. Thankfully the flabby white bread is out but a low carb bread rollmakes for a suitable replacement. But it’s more about how the cold cheese hitting the hot soup creates a texture and flavour that seems to warm the soul.
This recipe goes a little further, with the addition of red lentils, chili and bacon. The lentils can be left out if the extra 1.4 net carbs is a problem, but they give the soup a more full bodied texture and additional fibre. The result is a hearty winter warmer that is surprisingly filling.
½ can plum or chopped tomatoes
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