Ingredients
- 2 tbsp gorgonzola cheese
- 250 gr. mushrooms
- 2 tbsp unsalted butter
- 2 smoked bacon
- 0.25 tsp salt
- 0.25 tsp ground pepper
- 2 tsp extra virgin olive oil
- 375 gr. fillet mignon steak
- 1 scallions
Preparation instructions
1. Arrange rack in centre of oven. Heat oven to 220°Celsius. 2.
Thinly slice white portion of scallion; set aside. 3. To mMake the
Gorgonzola butter, f: Finely chop green portion of scallion, and place
in a small bowl. Add butter and cheese; stir to combine. 4. Sprinkle
each beef fillet with 1/8 teaspoon salt and pepper. Wrap 1 a slice of
bacon around side of each filet, and secure with toothpicks. 5. In a
10-inch non-stick skillet, heat oil over medium-high heat. Add filets
filets to skillet, and cook on all sides, turning frequently with tongs,
until browned, about 5 minutes. Transfer to a rimmed baking sheet.
Roast 7 to 10 minutes. 6. *While filets roast, heat same skillet over
medium-high heat, add mushrooms, reserved white portion of scallion and
remaining 1/8 teaspoon each salt and pepper. Reduce heat to low, and
cook, stirring frequently, until mushrooms are tender, about 4 minutes.
7. Spoon mushrooms onto 2 serving plates, and top each with a filetbeef.
Serve with Gorgonzola butter.
Ingredients
- 0.75 cup sour cream
- 2 tbsp fresh lime juice
- 1 green bell peppers
- 1 jalapeno peppers
- 1 tbsp canola oil
- 0.75 cup green salsa
- 3 clove(s) garlic
- 1 tsp salt
- 2 tsp ground cumin
- 2 tbsp extra virgin olive oil
- 1000 gr. skirt steak
- 1 small red onion
- 0.25 cup fresh coriander
- 12 serving low carb tortilla
Preparation instructions
1. Make marinade: In a large bowl or resealable plastic bag,
combine garlic, salt, lime juice, jalapeno, cumin and olive oil; whisk
together. Add steak pieces to marinade; coat well. Marinate,
refrigerated at least 1 hour.. 2. Heat oven to 175°Celsius F. Wrap
tortillas in foil; place in over to warm 15 minutes before serving. 3.
Remove steak from marinade; discard marinade. Grill 5 inches over hot
coals (or over medium-high heat) 3 to 4 minutes per side for
medium-rare; set aside. 4. In a large skillet over medium-high heat,
heat canola oil. Cook bell peppers and onion 5 minutes, until vegetables
are softened. 5. Slice steak thinly across the grain. 6. To assemble
fajitas, spread tortillas with salsa, top with steak slices and
vegetable mixture, sour cream, and cilantro. Fold over and serve
Ingredients
- 40 ml water
- 1 tsp salt
- 0.50 tsp spice turmeric ground
- 1 tsp ground cumin
- 0.50 tsp crushed red pepper flakes
- 0.50 tbsp fresh ginger
- 2 tbsp fresh coriander
- 3 clove(s) garlic
- 3 tbsp olive oil
- 1 onion, fresh, med
- 600 gr. sirloin steak
Preparation instructions
In a large frying pan, heat the oil over moderate heat. Add
the onion and cook, stirring occasionally, until translucent, about 5
minutes. Add the garlic and ginger and cook, stirring, for 1 minute.
Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper
flakes, turmeric, salt, and water. Add the paste to the
onion and cook, stirring, for 1 minute.
Add the meat to the pan and cook, stirring, for 3 minutes. Raise the
heat to moderately-high and cook to your taste, stirring, about
2 minutes longer for medium-rare. Stir in the coriander.
Ingredients
- 3 tbsp fresh lemon juice
- 3 cup rocket leaves
- 375 gr. fillet mignon steak
- 0.50 tsp salt
- 0.50 tsp ground pepper
- 2 tbsp capers
- 0.25 cup extra virgin olive oil
- 1 tbsp red wine vinegar
Preparation instructions
Wrap beef in plastic wrap and freeze until firm, about 1 hour.
Cut beef across the grain into 1/8 slices. Place slices between two
sheets of plastic wrap and pound with a kitchen mallet until paper-thin
but thick enough to be lifted from the plastic without tearing. Roll up
beef in plastic and refrigerate 1 hour.For vinaigrette: In a blender,
process lemon juice, vinegar, oil and salt until smooth. (You may also
whisk dressing ingredients in a bowl.) Pour into a small bowl and stir
in capers.Arrange beef slices in a single layer over six plates. Toss
arugula with half the dressing. Pile arugula on top of beef. Top with
Parmesan curls (make with vegetable peeler) and serve remaining dressing
separately.
Ingredients
- 0.25 cup crumbled feta cheese
- 1 spring onion
- 0.25 cup tomatoes
- 0.50 cup fresh baby spinach
- 0.50 tsp salt
- 0.50 tsp ground pepper
- 1.50 tsp fresh dill
- 500 gr. ground beef hamburger
Preparation instructions
1. Combine ground beef, green onion, spinach, tomato, feta,
dill, salt and pepper. Form into 4 patties. 2. Grill or pan-fry over
medium-high heat for 6 minutes on each side for medium doneness. *The
Flatout® Artisan FOLDit Flatbread shown in the picture is only
acceptable in Phases 3 and 4. Add 9g Net Carbs for a total of 10 Net
Carbs per burger with the wrap. For Phases 1 and 2, omit the wrap.
Ingredients
- 400 gr. tinned stewed tomatoes
- 600 ml beef broth
- 600 gr. beef ground extra lean raw
Preparation instructions
In a pan, brown the ground beef. Pour off the grease and add the broth and tomatoes. Heat through and serve.
Ingredients
- 1 tbsp sesame seeds
- 2 egg
- 230 gr. fresh baby spinach
- 720 ml chicken broth
- 1 tbsp soya sauce
- 1 clove(s) garlic
- 1 spring onion
- 230 gr. beef ground extra lean raw
- 1 tbsp oil, sesame
Preparation instructions
Heat the oil in a frying pan, add the beef and brown it. Add
the spring onion, garlic and soya sauce and stir for 30 seconds. Add
water or stock and bring to boil, add the spinach and simmer for 5 mins.
In a small bowl, mix the eggs and sesame seeds with a fork. Season with
salt & pepper and slowly pour into pan, stirring with wooden spoon.
Continue to stir for a few minutes until eggs float to the top and form
tiny \'flakes\'.
Ingredients
- 2 tsp ground pepper
- 1 tsp salt
- 200 clove(s) garlic
- 6 gr. mozzarella cheese
- 6 mushrooms
- 280 gr. fresh spinach
- 2 egg
- 1 white onion
- 1000 gr. beef ground extra lean raw
Preparation instructions
Brown the onion, crushed garlic and then the meat. Add with all
the other ingredients to a baking dish. Bake for 30 mins at 350 degrees
Ingredients
- 1 fresh parsley
- 250 gr. shittake mushrooms
- 2 onion, fresh, med
- 2 tbsp olive oil
- 150 ml water
- 15 dried porcini mushrooms
- 1 tsp horseradish sauce
- 500 gr. skirt steak
Preparation instructions
Soak the dried mushrooms in the measurement water for 20 mins.
Remove from water, reserve water and roughly chop mushrooms. Heat the
oil in a nonstick frying pan or wok, add the onions and fry for 3 mins,
add the fresh mushrooms and fry for another 3-4 mins. Put the mushroom
mixture to one side and add the beef & stirfry for 3-4 mins until
browned. Pour in the soaking liquid and dried mushrooms and simmer for 1
min. Stir in the creme fraiche, horseradish & parsley. Heat through
& serve with vegetables of your choice.
Ingredients
- 350 ml beef broth
- 2 tbsp vinegar apple cider filtered
- 0.50 tsp crushed red pepper flakes
- 0.50 tbsp fresh ginger
- 0.30 tbsp gum xanthan
- 30 ml water
- 4 tbsp canola oil
- 1 clove(s) garlic
- 2 tbsp soya sauce
- 450 gr. beef top sirloin steak lean raw 1/8" trim
- 200 gr. broccoli
Preparation instructions
Cut cleaned broccoli into tiny florets. Slice stalks into long strips. Set aside.
Cut beef into 1/4 inch slanted slices. In a bowl, mix beef with soya and
garlic and marinade for 15 minutes. Prepare sauce by combining sauce
ingredients. Place pan over medium high heat on stove with a Tbsp of
oil. When oil is hot, add half of the meat mixture and cook until meat
is browned, about 2-3 minutes. Remove from pan and set aside. Add
another Tbsp of oil and repeat cooking the rest of the meat.
Pour remaining oil into pan. Once oil is hot, add broccoli and cook for
about 1 minute. Add water and cover pan, stirring frequently until
broccoli is tender, about 3 minutes. Add cooking sauce, along with meat.
Cook until sauce boils and then thickens.
Ingredients
- 31 gr. shallots
- 0.50 cup unsalted butter
- 0.50 tsp dried tarragon
- 2 raw egg yolk
- 0.13 tsp salt
- 0.13 tsp ground pepper
- 5 tbsp white wine vinegar
Preparation instructions
To make sauce: In a double boiler (or heatproof bowl set over,
but not touching, a sauce pot of simmering water), combine shallot,
tarragon, and vinegar. Cook 5 minutes, until most of the vinegar has
evaporated. Whisk in egg yolk mixture.Whisk continuously until egg yolks
have thickened, about 5 minutes. Whisk in butter gradually, piece by
piece, until incorporated (sauce should have the texture of mayonnaise).
Remove from heat. Season to taste with salt and pepper.
Ingredients
- 200 gr. rocket leaves
- 380 gr. lamb rib
- 3 tsp fresh oregano
- 3 fresh parsley
- 2 clove(s) garlic
- 3 tbsp olive oil
- 2 lemon
Preparation instructions
Finely grate the rind of the lemons. Juice the lemons. Combine
the lemon rind, lemon juice, oil, garlic, parsley, fresh oregano and
dried oregano in a bowl. Reserve one-quarter of the mixture. Cut each
lamb rack in half crossways to make six racks. Add the lamb to the lemon
rind mixture and turn to coat. Cover and place in the fridge for 30
minutes to marinate. Preheat a barbecue grill or chargrill on
medium-high. Season both sides of the lamb with salt and pepper. Add the
lamb, fat-side down, to the barbecue and cook for 10 minutes. Turn the
lamb. Close the barbecue. Cook for a further 10 minutes. Transfer to a
large plate and cover loosely with foil. Set aside for 10 minutes to
rest. Place the rocket on a serving platter and top with the lamb.
Drizzle over the reserved lemon juice mixture. Slice into cutlets to
serve.
Ingredients
- 0.5 lemon
- 0.75 cup salted butter
- 4 raw lobster
Preparation instructions
Bring 10 quarts of salted water to a boil (you may need to use
two pots). Plunge lobsters directly into the boiling water, making sure
they are completely covered.Bring the water back up to a boil. Cover and
cook for 20 minutes from the time the water returns to a boil. Remove
lobsters from water with tongs; drain on paper towels. Serve with butter
in small dipping cups and lemon wedges.
Ingredients
- 125 gr. celery stalk
- 8 large hard boiled eggs
- 0.50 tsp salt
- 0.25 tsp ground pepper
- 1 tbsp dijon mustard
- 0.50 cup full fat mayonnaise
Preparation instructions
1. Chop eggs roughly, or push them through the large-holed side
of a four-sided box grater. 2. In a large mixing bowl, mix eggs with
mayonnaise, mustard, salt and pepper with a wooden spoon. Stir in
chopped celery.
Ingredients
- 0.33 cup sugar free apricot jam
- 1 tbsp sweetener
- 0.25 tsp ground cloves
- 0.50 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tbsp spice paprika
- 1 tbsp chilli powder
- 2500 gr. ham shank
Preparation instructions
1. Prepare the grill for indirect heat. Place a disposable
aluminium drip pan in centre of bottom grate or floor of grill. For a
closed gas grill, heat on high for 10 to 15 minutes, then turn off heat
source directly under pan, leaving the other one or two burners on.
Adjust heat to register between 190 Celsius and 220 Celsius on an oven
thermometer. For a charcoal grill, build two equal piles of briquettes
on either side of drip pan. Burn coals about 25 minutes, until they are
covered with gray ash. 2. Place ham onto grill and close lid. Grill 45
minutes. Turn ham over (adding more briquettes if necessary), and grill
45 to 60 minutes more, until an instant-read thermometer inserted in
centre of ham (away from bone) registers 140F. 3. Combine chili powder,
paprika, cumin, cinnamon, cloves and sugar substitute in a cup. Score
top and sides of ham with a sharp knife in a crisscross pattern.
Sprinkle rub over all sides. 4. Place ham on prepared grill over pan.
Spoon or brush jam over ham. Cover and grill 5 minutes more. Let stand
15 minutes before carving.
Ingredients
- 188 gr. firm tofu
- 1 serving mediterranean marinade (ar)
Preparation instructions
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 190° Celsius. Marinate tofu for 30 minutes
or more if desire. 4. Bake on a greased flat pan for 15 minutes, turn
over and bake an additional 15 minutes till golden brown and slightly
crispy.
Ingredients
- 188 gr. firm tofu
- 1 serving latin marinade
Preparation instructions
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 3190° Celsius. Marinate tofu for 30 minutes
or more if desire. 4. Bake on a greased flat pan for 15 minutes, turn
over and bake an additional 15 minutes till golden brown and slightly
crispy.
Ingredients
- 188 gr. firm tofu
- 1 serving chipotle marinade (ar)
Preparation instructions
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 190° Celsius. Marinate tofu for 30 minutes
or more if desire. 4. Bake on a greased flat pan for 15 minutes, turn
over and bake an additional 15 minutes till golden brown and slightly
crispy.
Ingredients
- 188 gr. firm tofu
- 1 tsp extra virgin olive oil
- 1 serving cajun spice rub
Preparation instructions
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 190° Celsius. Rub seasoning and oil onto
tofu allow to marinate for 30 minutes if desire. Or rub seasoning into
tofu and cook immediately. 4. Bake on a greased flat pan for 15 minutes,
turn over and bake an additional 15 minutes till golden brown and
slightly crispy.
Ingredients
- 188 gr. firm tofu
- 1 tsp extra virgin olive oil
- 1 serving bbq rub (ar)
Preparation instructions
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 190° Celsius. Rub seasoning and oil onto
tofu allow to marinate for 30 minutes if desire. Or rub seasoning into
tofu and cook immediately. 4. Bake on a greased flat pan for 15 minutes,
turn over and bake an additional 15 minutes till golden brown and
slightly crispy.