In Holland it isn’t easy to find Kale as a bunch. It is sold just about everywhere, but then the kale is shredded because most of the time it’s eaten in ‘stamppot’, which means together with potato mash and sausage.
But in one store in Rotterdam I found some organic kale, so I bought this to try making kale chips again. Last time they didn’t turn out great. This time they did!
Some kale (I just used 50 grams)
Preheat the oven on 250F/120C.
Wash and dry the kale. Sprinkle oil over the kale and make sure all the leaves are covered. Use your hands.
Lay the kale in a single layer on an oven plate covered with parchment paper. Sprinkle with salt (not too much, I did this I am sad to say) and put into the preheated oven.
After 20 minutes check how they are doing. If they are crispy, they are ready! If not, leave them for another 5 minutes.
This meal – because it isn’t just a soup, it fills you up entirely – is so nice!! It is salty, spicy, a little sweet, tart, everything! The creaminess combined with the pieces of chicken is just lovely.
Whenever I eat this soup I put everything except the cilantro, xanthan gum and sriracha sauce in the crockpot in the morning, and in the afternoon I have a great dish ready!
Ingredients: Chicken stock, chicken, cream cheese, cilantro, sriracha sauce and a little xanthan gum. And a crockpot!
The internet is an endless source of website, blogs etc with recipes and photo’s. During one of my browsing sessions I came accross this recipe from Alison, and her website “Butter is not a carb” – Great name for a website by the way!
The A(vocado), B(acon), C(hicken) salad is a delicious and extremely satisfying combo of great flavours, and it is low carb also!
During the holidays in Turkey with my best friend, we spent a lot of time at a particular restaurant on the boulevard. We had breakfast there also a few times, and I saw the owner eat a nice looking dish, and asked him if I could have this as well. It wasn’t on the menu, but it was no problem of course.
It was a simple, but oh so delicious dish! Scramled eggs with some feta melted in. Lovely!
Back home in Holland I have made this dish several times already, a very nice breakfast!
What’s not to like… this creamy Cauliflower soup fills you up entirely with only 450 calories and just 4,9 grams of carbs…
Ingredients for 4 servings:
375 grams of cauliflower
800 ml chickenstock
200 grams of creamcheese
1/8 teaspoon Xanthangum
8 pieces of fried bacon
200 grams of cheddar cheese
4 spring onions
I make my soup in the Crockpot, in the morning I throw in the cauliflower, stock and cream cheese, after a few hours I put everything in the blender, add 1/8 teaspoon of Xanthangum and the soup is ready. Sprinkle the grated cheddar, bacon and sliced spring onion on top and… let’s eat!