SWEET BUNS

Sweet buns (6 pieces)

These buns are sweet and taste perfect for breakfast or as a snack during the day. They are soft and very quick to bake (30 mins) if you are expecting company, I would recommend these to serve with butter and cheese.

You need:

100 g  Almonds

100 g Cashews/macadamias

1          Apple

2          Eggs

50 g    Sultans

1 tsp. of cinnamon

What to do:

Grave the apple and chop the nuts roughly. Mix all the ingredients and roll into small buns. Bake at 200 degrees in about 20 minutes.

HUMMUS

Hummus

Hummus is a perfect sauce for sandwiches, salads and as a dip with veggie snacks. For a chili-hummus ad a chili or try a beetroot hummus and ad a baked beetroot (like the picture)!

You need:

1 can of chickpeas

2 pieces of garlic

juice from one lemon

2 tbsp. of olive oil

1 tbsp. of tahin or sesame oil (can be left out)

What to do:

Blend it all and season with salt.

GUACAMOLE

Guacamole

 Simple, easy and great as a sauce for veggie bites like carrot and cucumber sticks. Of course it is nachos best friend too. Taste even better if you ad a half chilli.

You need:

2          Avocados

2 tbsp. of low fat sour cream

1          Tomato

1 tbsp. of lemon juice

2          Pieces of garlic

What to do:

Blend everything together until smooth and season with salt and pepper.     

MACADAMIA SALAD

Macadamia Salad (1 pers.)

This salad is build from the very classic ground of salads: Salad and spinach. When I use this ground my salads does not get boring! Well not if you use the best ground dressing in the world: 1part veggie oil, 1part vinegar and lemon juice. You can blend ANYTHING you like into it: honey, spices, herbs etc. In this case I used half an orange in stead of the lemon.

You need:

Salad:

1        Hand full of salad

1        Hand full of baby spinach

50g     Macadamia nuts

100g   Feta cheese

200g   Baked pumpkin

200g   Cherry tomatoes

200g   Baked green beans

Dressing:

1 tbsp. White vine vinegar

1 tbsp. Olive oil

Juice   From half an orange

1 tbsp. Oregano

What to do:

Chop the nuts roughly along with the feta and pumpkin and mix with all the ingredients for the salad. Cut the oregano in tiny pieces and shake the dressing together with the rest.

Calories in all: 650

MEXI-LASAGNE

Mexi-Lasagne (6 pers.)

This is a lovely, low carb lasagne with a hint of Mexican spices! It is without the pasta, but still in layers. Very nice and easy if you have company – or just REALY hungry! It is suitable for the freezer as well.

You need:

500g   minced beef

2 cans of diced tomatoes

1 can of corn

4 Carrots

1 can of white beans

½ cup of milk

4 Zucchinis

200g Cheese, graved

250g Bacon

1 tbsp. Dijon 

2 Onions

3 Chillies

3 Garlics

1 tbsp. Paprika spice (or any other Mexican spice you like)

What to do:

Chop the onion, chilli and garlic and fry them on medium heat. When they are soft ad the meat. When the meat is getting grey, ad in the carrots grated, the tomatoes and the drained corn. Ad spices and turn down to low when sizzling.

In a blender you pour the drained beans along with milk and Dijon. Blend it in to a mass, just as lean as béchamel.

Cut the zucchinis lengthwise and use as lasagne plates. Put a layer of zucchinis in the bottom of a dish, then the meat and then the sauce. Continue layering but remember the meat-layer is the last one. On top of all you spread the cheese and at last the bacon. Bake the lasagne in the oven at 200 degrees for about 25 min. 

Calories in all: 2250