© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

If you’re watching your carbs intake and have no problem with sulfur, which can cause bloating and gas, then brussels sprouts are for you as they are loaded with fiber, vitamin C and are low in carbs. I have thredded them onto skewers but you could do them without the skewer if you wanted them as a festive side. You don't need sunflower seed cream to serve those roasted Brussels sprouts, but it's so nutty, healthful and delicious on anything!

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Embark on a culinary journey and make these simple Georgian badridshani - aubergine rolls filled with walnut paste and garnished with pomegranate seeds. They are nutty, flavoursome and simply delicious. Treat the aubergine slices first with some salt, which helps draw the water out of the aubergine, so they won't become mushy after grilling. You can take Badridzhanis to your next gathering as finger food or serve them as an appetiser at a dinner party. In Georgia, these walnut stuffed aubergine rolls are traditionally enjoyed with bread and white wine, or served as a hearty side dish with grilled meat.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Juniper berries have been used as medicine for centuries and in the kitchen. Delicious and healthy juniper berries are usually added to sauces for game dishes, fish stock, sauerkraut, or pickled vegetables, but they are rarely used in baking. I have used juniper berries in a very unusual way: as a spice together with some pink peppercorns for these delicious lemon cookies. The ground juniper berries give these cookies a sweet, aromatic and completely surprising flavour - be sure to try them! They are particularly tasty for the holidays, but of course also all year round, and go wonderfully with coffee, tea or hot chocolate.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

If you know kohlrabi mainly as a salad or side dish or you simply nibble it plain and raw, then it's about time to change that. The preparation of this kohlrabi gratin is really easy, but of course you first have to peel the kohlrabi and then cut it into thin slices. I boiled them in a pot of salted water for a few minutes before layering them like a roof tile into a greased casserole and baked at very hight temperature for 15 minutes. You can also bake them without boiling them first, but then you need to cook them longer with lower oven temperature.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

These marinated eggs are soft/hard boiled eggs soaked in a savory Asian marinade made with gluten free soya sauce, coconut sugar, rice vinegar, broth, spring onion, garlic, ginger and sesame seeds, transforming them into the perfect low carb snack or enjoying them over some steamed rice or noodles. Soak the eggs for at least 2 hours, preferably overnight or up to 24 hours. I wouldn't leave the eggs in the marinade for longer than 24 hours as they can get pretty rubbery. Store the eggs in an air-tight container for a week.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Endives and thinly sliced apple are tossed with fresh herbs and toasted pine nuts in a simple vinaigrette for a light, crunchy and refreshing winter salad. The bitter flavour and crisp texture of Belgian endive pairs particularly well with sweet tart apple and nutty pinenuts. I have also added some chicken skin cracklings, a delicious by-product of making schmaltz, for extra flavour and crunch. You can use croutons or bacon instead.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Quality leafy salads are often not available in winter. So how about a vitamin-rich and flavourful kohlrabi salad? Kohlrabi is boring? Not with this simple recipe for a crunchy and delicious kohlrabi salad. Supplemented with juicy tangy pomegranate seeds, fresh parsley and toasted almonds, it makes for a welcome change and raw food tastes really good this way.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A light and tender spelt poppy seed cake bursting with orange flavour that will keep you coming back for another slice. Topped with a thick orange glaze and salted, roasted pistachios, this buttery and seedy cake is perfect for the ultimate treat alongside a cuppa.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Crispy, tender and well seasoned, this Chinese salt and pepper chicken is great served with rice and some bok choy. Use chicken breast if you want to, just keep in mind that they might dry out after frying and sauteing. You can modify the amount of heat in this recipe by removing seeds if prefer milder or using even more and hotter chillies. You can use this recipe with prawns, pork, or tofu.

© 2024 | http://angiesrecipes.blogspot.com

Can you have bread on lowcarb / keto? The short answer is no--bread is off-limits on a keto or low carb diet because it is crammed with carbohydrates. So if you are looking for alternatives to bread that won't derail your diet, you are in for a treat. You’ll find 15 not-eggy and delicious bread recipes plus one bonus pancake recipe that can satisfy your carb craving every single time. These options provide satisfying textures while keeping your carb intake in check. Once you are familiar with these bread alternatives, you might not notice the lack of regular bread in your diet.

1. Keto Sandwich Loaf

   Bread is probably by far the food many people miss the most when switching to a keto way of eating, but there are great alternatives. You can try using finely ground blanched almond to make this sandwich loaf. (Check out this one that I baked with ground pumpkin seeds, chia and flaxseeds.) It seriously looks and tastes like a real thing, and still keeps you in ketosis. You can order psyllium powder (not the whole psyllium) at amazon. Try not to over mix the dough, or the bread will become gummy.

   
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© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

These panseared scallops are simple, easy, and just so quick and flavorful. Make sure to thoroughly dry the scallops. This step is crucial for creating a crust and so the scallops don’t steam from their own moisture. You want to keep an eye on them the entire time while they are cooking. You can easily overcook and make them hard and chewy. The best pan for searing scallops is a well-seasoned cast-iron skillet, but you can use non-stick skillet too, just make sure it can stand high heat as you don't want to cook scallops at low heat or they will become rubber before even developing a beautiful caramelized crust.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Dhansak is a popular Indian dish with it's roots in Persian cuisine. Traditionally, dhansak curry is made with mutton or goat, lentils and vegetables. This recipe uses eggplants without meat, but is still bursting with flavour and sure to become a favourite if you enjoy curry. You can use whatever vegetables you like, pumpkin, carrot, or cauliflower all work great. Dhansak is normally quite mild, but if you prefer really hot curries then it is easy to spice it up.