Monday, May 30, 2011

Benefits of LCHF

I know that many people are in doubt, thinking that LCHF probably is some sort of fashion extreme diet. Hopefully more and more people will give it a proper shot and realise the benefits of eating this way, and thining of it more as a way of life, than a weightloss diet.

I first tried LCHF because of my very bad migraines that I had at least once a month, in attacks of three days. It started as an experiment to see if this type of diet could really affect something that I had been suffering from my whole life.
And guess what? It definitely did. So much that I will never go back to eating the way I did before. Before I used to consume at least one box of Imigran of 6 tables/month. In the last year I have consumed two of those boxes.

In addition to this I have not had a cold, or any other illnesses, in almost two years, compared to at least a cold twice a year in the past, and I never, ever have any problems with my stomache, I sleep much better and have no problems waking up in the morning and I have no cravings.

At least to me it is very simple, this is the way we are supposed to eat -fresh, natural food such as fish, meat and eggs, and some vegetables and natual fat, all with as little as possible un-natural stuff added to it, and with nothing taken away from it!

Peperoni and brie omelette

This breakfast, as many others that I make, was made solely because these particular ingredients were sitting in the fridge, on the verge of expiring. Anyhow, this time it turned out to be a very tasty, and extremely filling omelette filled with brie cheese and peperoni

I think I had this before going out for a two hour power walk with the dog and I was still full when I came back. do I think it's fair to say that it is a good, hearty meal that will make you last for long!

Easy schmeasy tomato soup!

I dont' have any great pictures for this recipe, and not many pictured for that matter either. But, it is so easy to make so I think it'll be fine anyways.

A great tip for a bit of a spicy soup like this, is to serve marinated mozzarella pieces with it. Very easy to make and super tasty.

Chop one mozzarella ball into smaller pieces and put in a small bowl. Season with herbs, such as basil, sea salt and olive oil and let it sit while you make the soup.

The soup itself is made like this:

1 onion
1 garlic clove 

Chop into tiny pieces and fry in butter and olive oil with salt and pepper until soft. When soft mix until smooth with a stick blender. Add a big can of canned tomatoes, passata and not crushed, and a couple of deciliters of cream.
Season with chili, paprika, more salt and herbs until you are happy with the taste. However a do recommend a couple of table spoons of herbs and a few pinches of salt and chili for a succesful result.

Chicken breast stuffed with a mediterranean touch

A new take on chicken fillets, a quite succesful one as well. Chicken fillet are very easy to over- or undercook. I think it is very overrated as a meat, and that other parts of the chicken usually are much more juicy and has more flavour.
I used the breast fillets mainly for casseroles, stews, curries and as in this case, stuffed or wrapped with some goodies!

Anyways, I think this was tasty and would make it again. This is how you make it:

You need a double chicken breast, or more if you are cooking for more than two people. These were huge and it was enough for three people.

I served this with boiled broccoli, and the stuffing was made from mozzarella, tomato, garlic, fresh basil and greek yoghurt.

Start by trimming the chicken fillets. Separate them and open them up in half, allowing you to put the stuffing inside.

Fry the salted and peppered chicken fillets in a lot of butter on high heat, but only to get a nice browning on the outside. The rest will cook in the over. Now is also a good time to turn the oven on 200 degrees :)

Time to make the stuffing! One mozzarella ball, 1 clove of garlic, two small tomatoes, and fresh basil, all chopped up in to small pieces is to be mixed with a can of full fat greek yoghurt.

When the mix is done it's time to stuff the chicken breast. Put a generous amount of mix in each 'pocket' and put them in an oven tray.

Try to keep them standing up so that the mix stays in place even in the oven.

Put the tray in the oven for about 20 minutes, I recommend cutting and checking if the chicken is done as the time varies depending on the size of the chicken.

Serve with broccoli with a big chunk of butter and some sea salt on top.

Yummy for the tummy!

Poor performance..

I have to apologise for the poor updating of the blog. There is a lot of stuff going on right now, so I don't have much time to be frank. We are buying a house, we just got a dog and other stuff as well.
But I have cooked a lot of food, and I have taked pictures of it, so I will post some recipes one of these days. Hopefully tonight :)

Take care everyone. Eat a lot of fat and enjoy life! :)

Monday, May 16, 2011

Smoked Salmon Mix for breakfast, lunch and dinner

Another tasty mix that can serve as both  breakfast, lunch or dinner. For breakfast with a boiled egg or on a crisp bread, and for lunch and dinner with an avocado, or maybe a salad.

Fatty and filling, just the way we like it :)

The mix itself is made from:

1 packet of Philadelphia cheese
1 can of Creme Fraiche
2-3 slices of smoked ham, cut into small pieces
½ onion, cut into small, small pieces
2 teaspoons or red roe
Dill, salt and lemon

Super simple pork dinner

An extremely easy-to-make dinner that is also very tasty. So simple there is no recipe or pictures needed, I think.

Pork medallions, seasoned with salt, pepper and paprika.
Sugar snaps
Sea salt

Fry the pork medallions in butter in one big pan
Warm the sugarsnaps in melted butter in a different pan and season with sea salt.

Enjoy with a sauce, I use a ready made one called Bearnaise sauce! :)

Thursday, May 5, 2011

LCHF Pytt-i-panna

Pytt-i-panna is a classic Swedish dish that contains of small cubes of whatever you have at home at the time. However, the traditional way of making it and the way it is made if you buy it ready made is meat cubes, beef, pork or both, sausage cubes and/or ham or some other smoked meat, onion and potatoes, all cut into small, small pieces and fried in butter.
When everything is fried and mixed, the dish can be served as it is or creamed with fresh cream. Pickled beet roots are also commonly served with pytt-i-panna.

For my version with less carbs I used:

Fillet of beef
Minced beef
Fillet of pork
Some carrots
A Parsnip

Loads of butter, and cream if you want to cream it.

The actual cooking is simple, but a bit time consuming. You basically cut everything into tiny little cubes and fry them separately in butter, then mix it in an oven tray.