Fathead Pizza!

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In the long time that I have been eating Low Carb and searching the internet for recipes, I have seen the name fathead come by a lot, but never quite knew what it was.

Until today. I found a recipe for a fathead pizza base, made with cheese and almond flour, and it turned out great!!

Here’s the recipe:

170 grams of grated cheese, mozzarella or gouda;

85 grams of almond flour

1 egg

2 T creamcheese

 

First melt the cheeses in the microwave and stir well. After that add the almond flour and the egg and mix well again.

Put the mixture (with some herbs, garlic, salt/pepper) on a baking tray with a baking sheet at flatten it. Bake at 220C for 12-15 minutes, turn over and bake for another 5-10 minutes.

This is your pizza base. You can put just about anything you want on this pizza, just bake it for another 5-10 minutes and then your pizza is ready!

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Healthy Spelt Bread with oats, apricots and pumpkin seeds!

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It already has been a few weeks ago that I made this bread, but it was delicious! So to start of this new year of well on my (neglegted) blog, here’s the recipe!

400 grams spelt flour
A pinch of salt
3 tsp cinnamon
1,5 tsp baking powder
50 gr (coconut)oil
240 ml milk (plantbased or regular)
2 eggs
5 apricots
2 dates (medjoul are the best!)
A handful of cranberries
A handful of raisins
50 grams of oatflakes
50 grams pumpkin seeds

Let the dates (without pit) and the apricots soak in water for 10 minutes.

First put the dates, apricots, milk, eggs and coconut oil in a blender, don’t blender too long.

Add the day ingredients and make a dough.

Put the dough in a cake tin that is greased and covered with parchment paper. Then gently fold in the raisins, cranberries, oat flakes and the pumpkin seeds. Leave a little of the pumpkin seeds and oat flakes on top.

Bake for 45 minutes in a preheated oven on 180 degrees. Check if the bread is done with a saté pin.

Enjoy!!

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First try: Zucchini Noodles!!

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After reading a lot about this low-carb and very healthy alternative to spaghetti, I bought a julienne peeler and made my very first serving of zucchini noodles!

In Holland zucchini’s are called Courgette, so my husband immediately came up with the name “Courgetti”, the combo of courgette and spaghetti. Not bad.

Anyway, because my husband and kids are away to the North of the country until friday (!) I have the opportunity to try things.

I lived on juices for almost three days, but yesterday evening it was time for some solid – but healthy – food.

On the internet people say the zucchini noodles taste just like spaghetti. Well, they do!

After I used my new peeler to make the noodles, leaving the core of the zucchini untouched, I cooked the noodles in boiling, salted water for about 3 minutes and I drained them.

Meanwhile I made a sauce of tomato and veggie-meatballs, and put this on top of the noodles. Yum!!

Only thing I didn’t do was press or squeeze out any excess fluid; this is neccesary as it turned out, I had to pour out excess water after plating up the dish.

Anyway, a lowcarb, low calorie alternative to pasta!!

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Recipe for delicous, creamy, mushroom soup

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Today I have outdone myself. What a delicious soup this is!

I have made mushroom soup before but I have never managed to get the taste, the consistency oe the creaminess just right. But today I did!

Here’s what you do:

300 gr of mushrooms
1 onion or 2 sjalots
3/4 liter of beef or vegetable stock
30 gr of butter
4 tablespoons of flour
125 ml of cream
Parsley

How to make:
Slices the onion and the mushrooms and bake them. Add about to tablespoons of chopped parsley. Set aside.
In a cooking pan melt the butter, and add the flour. Whisk until the flour is absorbed to make a roux. After that, add the warm stock bit by bit and keep whisking.

Add the cream and stir. To finish, add the mushroom/onion mixture and warm. Do not boil.

Serve in soupbowls and finish off with some chopped parsley. Together with the garlic & cheese toast in the photo… Yum!

Enjoy!!

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Another yummy BentoBox meal!!

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Bento, bentobox, my bento, monbento, a whole new world opened itself to me when we decided to buy two lunchboxes from a company in France called Monbento!

A few years ago, when I was in Chinatown in London I ate a dish called a Bentobox; not knowing that this is such a wellknown term in foodie-land!

The word bento originally is the word for a Japanese lunch. You can buy a Bento in a shop, but lots of people make them at home and tske them to work. A traditional Bento consists of rice, fish/meat and vegetables. In Japan it is normal that people spend a lot of time making their Bento. There is even competition between parents to make their children the best looking bento!!

In general rules for a Bento are:
It has to packed with healthy ingredients;
3 parts carbs;
2 parts vegetables and/or fruit;
1 part protein

But when it comes to making my lunch or dinner to take to work, I usually go with what is in the fridge and let my imagination do the job! Baring in mind that I try to eat clean and healthy products…

Below some examples of the Bento’s I have made.

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Lightly grilled tuna – Japanese Style – Recipe

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Once in a while, on a saturday night, I use fresh, raw tuna and salmon to make sushi or sashimi, to eat as a very healthy but yet SO delicous snack.

Last weekend I bought a beautiful piece of tuna, but decided to put it on the grill for a minute or two. Just to bake the edges, the inside of the fish would still be quite raw.

The result – three words – in.cre.dible. Yummie.

I used soysauce, mirin, rice wine vinegar and honey to make a sauce, layed the pieces of tuna in the sauce and after that i rolled the tuna in the sesame seeds.

Put each side of the pieces of tuna on a hot grill for no more than 30 seconds, and…. Done!

You can use the sauce mentioned above as a dip, and combine this with wasabi to give it a kick!

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“Sinterklaas” Muffins

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In Holland december is the month in which we celebrate “Sinterklaas”.

Sinterklaas or Sint Nicolaas is a traditional winter holiday figure still celebrated in the Low Countries, including the Netherlands, Belgium and Luxembourg, as well as some parts of Germany. He is also well known in territories of the former Dutch Empire, including Aruba, Bonaire, Curaçao, Indonesia, and Suriname. He is one of the sources of the holiday figure of Santa Claus in North America.

He is celebrated annually on Saint Nicholas’ eve (5 December) in the Netherlands and on the morning of 6 December in the other countries.

In this period the Dutch often eat “speculaas”, a kind of biscuit or cookie with a special combination of spices, like cinnamon, cardamon and cloves. The combination is a bit like pumpkin spices that are used in the United States.

Inspired by a recipe a came across I decided to make muffins with these spices. And because I have been trying to eat healthy food and trying to avoid processed sugar, I used healthy ingredients, like almond flour, speltflour, eggs, coconutoil, coconutsugar, “speculaas”spices, and bakingpowder.

This was the result:

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I will be glad when it’s december 7th! The children are so nervous this time of year!