Shephards Pie

Ever since I found a different touch of cauliflower mash online I've wanted to do it with my version of the shephards pie. This is it. I hope you enjoy. Even my oldest kid who repels cauliflower normally liked this recipe.

Shephard's Pie (4 servings)

1 small turnip, peeled & diced
1 small cauliflowerhead, peeled & diced
seasalt
1 egg
3 tbsps heavy cream
2 tbsps water
1 cup sharp cheese, grated

1 tbsp tallow
1 medium celerystalk, sliced thinly
1 small carrot, peeled & diced
1 small onion, peeled & diced
2 garlic cloves, peeled & minced
300g ground beef
1 tbsp tomato paste
0.5 cup water
seasalt
black pepper

****
Preheat oven to 225C/437F.

1. Boil  turnip, cauliflower and salt in water. 5 minutes for turnip, add cauliflower and boil for an additional 10 minutes. Drain and set aside for the while to cool off.
2. Heat  skillet to high heat, lower to medium heat. Melt tallow in pan.
3. Saute onion, garlic, carrot and celery.
4. Add tomatopaste and water. Stir.
5. Add ground beef and stir. Cook  until brown. Season off with seasalt and pepper. Turn plate off and let go on afterheat.
6. Together with turnip and cauliflower, add  egg,  cream and water in a bowl. With a handblender, blend until all  lumps are gone. Fold down cheese.
7. Move over meatsauce to ovendish and top off with  the cauli-turnip mash.
8. Bake on middleshelf for 30 minutes.
9. Let "sit" for 20 minutes before serving. Enjoy!
****
Amount Per Serving

Calories 378.1
Total Fat 29.0 g
- Saturated Fat 13.6 g
- Polyunsaturated Fat 1.2 g
-  Monounsaturated Fat  9.8 g
Cholesterol 126.5 mg
Sodium     227.7 mg
Potassium  586.0 mg
Total Carbohydrate 8.6 g
- Dietary Fiber  3.1 g
- Sugars  1.9 g

Chickpea Zucchini Brownie Muffins (yields 15)

50g coconut oil
3 tbsps cacao powder
2-3 tbsps sweetener of choice (I used a mix of erythritol and stevia)

230g chickpeas, rinsed and drained
220g zucchini, shredded and squeezed
4 eggs
1/2 dl cold coffee
1 tsp coconut, shredded
2 tbsps sweetner of choice (again I used a mix of erythritol and stevia)
1 tsp bicarbonate
1 tsp peppermint extract

Heat oven to 175C.

Mix together coconut oil, cacao and sweetener to a chocolatey paste.
Add  together with eggs in processor and blend until smooth.
Add together all other ingredients except the shredded coconut.
Blend until all is smooth. Add coconut. Pulse.

Slop over to the muffintin. I used a 1/2 dl measurecup for each muffin. (Doesn't matter if you're using cupcake liners or not. I do. Less a hassle in cleaning the tin afterwards.)


Bake in the middle of the oven for 15 minutes.
Cool off on a cooling rack.

Notes: I'd like to point out that you can use whichever  sweetener  that you would like for this recipe.  For those that have candida issues might wish to use a stevia blend, while others might  wish to use honey or agave. Please  taste your way through to perfectness.



Per serving

Calories .. 89.4
Total fat .. 6.4g
..saturated fat 4.8g
..polyunsaturated fat 0.4g
..monounsaturated fat 0.8g
Cholesterol .. 43.6mg
Sodium .. 97.0mg
Potassium .. 116.9mg
Total Carbohydrate .. 6.7g
..Dietary Fiber 1.2g
..Sugars 0.3g
Protein .. 2.7g

Vitamin A     4.8 %
Vitamin B-12     1.9 %
Vitamin B-6     5.7 %
Vitamin C     2.2 %
Vitamin D     2.3 %
Vitamin E     0.2 %
Calcium     3.2 %
Copper     5.4 %
Folate     4.8 %
Iron     4.0 %
Magnesium     4.1 %
Manganese     12.7 %
Niacin     0.7 %
Pantothenic Acid         1.0 %
Phosphorus         6.5 %
Riboflavin     3.5 %
Selenium     0.9 %
Thiamin     0.9 %
Zinc     3.2 %

Zucchini Fries

There's nothing more annoying  when you can't enjoy  the same fries like everyone else in the household can.  However, I like zucchini, and  was pondering how to use  it differently this time. After scooting around the web, I found many zucchini fries to contain  white flour or oils or ingredients I didn't have at home at the time.
But I did have  roasted almond flour at home.. (leftovers from making almond milk that I  dried in the oven and ground to a new meal) as well as other things.

You'll need:
a medium-sized zucchini
2 tbsps onion powder
1 tsp rosemary (I used the dried kind)
1/2 tsp salt
1/8 tsp black pepper
half a cup  roasted ground almond flour
half a cup parmesan cheese
1 egg

This is what you'll need to do:
1. Preheat oven to 425F (225C).
2. Cut the zucchini into  sticks (like fries). If you wish to peel them first that is your choice, I prefer keeping the green skin.
3. Mix together dry ingredients (I used bags for this recipe, one for the dry meal and another for the egg) in one bag, set to the side.
4. Blend egg until smooth, pour into the next bag. 
5. Add in the zucchini sticks into the egg bag and seal it enough in your hand so it won't leak. Toss around the sticks inside so they get a good egg-coating.
6. Remove the  now egg-coated sticks from the egg bag and add them in the dry meal bag. Repeat the same there and toss around in the bag until all  have been coated in  the meal mix.
7. Line a baking pan with parchment paper and lay out your zucchini fries evenly.
8. Bake in the middle of your oven for 15 - 18 mins. Remember that it varies between different ovens.
9. Serve and enjoy!

Zucchini Biffar

Jag hittade ett recept  via Stumble på zucchini biffar, dock hade dessa inslag av brödsmulor och annat som jag inte hade hemma. Med lite ommodiferingar jag gjorde ett eget version av receptet.

Denna sats ger dej 4 plättar, dvs 2 plättar per portion.

 Du behöver:
en halv  zucchini (rivet, vattnet urkramat)
0,5 dl mandelmjöl
0,5 dl gratäng- eller rivet ost
0,5 krm muskotnöt
2 msk kokosmjöl
0,5 krm paprika
1 krm vitlökspulver
1 st ägg
2 msk Kokosolja

1. Blanda ihop de torra varorna tillsammans: mandelmjöl, kryddorna och ägg till ett smet.
2. Rör ned  den rivna zucchinit , sedan  i med osten.
3. Hetta upp kokosoljen i stekpanna på högt värme, sänk sedan till medelvärme.
4. Klicka ut med matsked till fyra plättar i stekpannan. Bryn försiktigt  på varje sida tills  det blir gyllengult.
5. Servera med färskt tomat och sallad vid sidan om.


***
Kcal: 512 / portion
Energifördelning (en portion):
Fett: 23 gram
Protein: 9 gram
Kolhydrater: 4 gram

Creamy Zucchini-Cauliflower Soup

Whenever I  get the  touch of a common cold it always makes me feel  seven times as miserable as it also affects my already crummy immune system and  gives me breathing issues. However,  licorice tea does wonders. It works wonders. It helps ease the breathings and I can once again  take control of the panic that threatens to  jump me into seizures instead.

Anyhows, I wasn't feeling up to solid foods. I haven't been wanting  solids in a few days now. But I wanted something to eat. So,  I checked around the web and  found a recipe for a low calorie creamy zucchini soup. It sounded good.. but I wanted a bit  more nourishment in mine. So, I used that one as a mere base..  here's my version instead:

Creamy Zucchini-Cauliflower Soup 
serves 2 to 3

You'll be needing:
1 tbsp coconut oil
half an onion, peeled and diced
1 tsp garlic powder
half a medium sized zucchini, peeled and  diced
a quarter cut of a medium-sized fresh cauliflower, cut into florets
(if you don't have fresh, frozen will do..  about 1.5 cups)

2.1 cups (5 dl) water + veggie cube (stock cube)
0.5 cup (0.5 dl) coconut cream

Heat up  coconut oil in saucepan, add onion, and zucchini and garlic powder, stir around until glazed. 
Add water and stockcube and cauliflower too.
Bring to boil,  lower heat to medium, let simmer  for 10-15 mins.
Take off heat, add coconut cream and blend together using  foodprocessor or handblender until creamy and smooth.

Enjoy!

Flourless Glutenfree Zucchini Brownies

I have to admit that I am leaning more and more towards the Paleo Diet in one way or another.  For most part I have already excluded  grains out of my diet and  most of the majority of dairy foods too  though I do still want to have my cheeses, I'm not ready to let those go quite yet. I'm not so fond of the high fat in the LCHF diet, after a while it does get to be a bit too much, and I have found myself craving for a simple sallad between turns.. and not so much bacon..  to be honest, I haven't had bacon in a while. I wonder why.

Anyways,  back to subject, I found this  recipe online. I was craving for  something sweet but something totally grainfree and came across Delighted Momma and her blogsite on Paleo foods. I fell for her version of the flourless zucchini  brownies and tried it out.  Mind you, I forgot to add the nutmeg, but it was still a  success! I can guarantee you  with my kids, there wasn't anything left in the dish by the end of the evening. Not even a single crumb!

For those that would like the recipe  in swedish, I hath converted it here.. well.. roughly. Since I do use the american cups in the recipe. I went after those..  basically. But  all in all..  yeah. I hope you'll forgive. I'll add pics next time I bake this again,  the cake was eaten too quickly this time, I didn't have the  chance to get in a few shots!

Zucchini Brownies eller Glutenfritt Kladdkaka!

Du behöver:
1 kopp mandelsmör (ca en liten brk Markatta Mandelsmör)
1 och en halv kopp Zucchini (ca 150g skalat och finhackat)
en tredje dels kopp honung (ca 10 rågade matskedar svenskt honung)
1 ägg
1 tsk vaniljpulver
1 tsk natriumbikarbonat
1 tsk kanel
ca 80-100g mörk choklad 70-80%, finhackat

1. Värm ugnen i förväg ca 180C.
2. Blanda alltsammans i en bunke. Det blir en ganska kladdigt och löst kletigt "deg".
3. Smörj en form. En liten form räcker.  Det går väl också grädda i en springform om du har en sån.
4. Häll i. Grädda i nedersta delen av ugnen ca 35 - 45 minuter. Testa gärna med en tandpetare om det kommer ut torrt.
5. Låt svalna av. Sen  njuuuut!



Än så länge äger jag inte ett matberedare för att kunna göra all mat som kräver finess moment, men  man kan finhacka  grönsaken och chokladen i denna  fall. Det fungerar lika bra för det!

Mina ungar som inte tycker om grönskaer annars tyckte att kladdkakan blev jättegott! De trodde inte att det inte fanns en enda gnutta mjöl i den eller att det fanns zucchini i den heller. Fast nästa gång skall jag prova med att köra in kakao nibs istället för Lindts choklad.

Seed Bread

.. and then there are those days that have you craving for bread! to sink your teeth into a sandwich and just dream yourself away  with  just that texture and flavor..  but..  it always contains something you shouldn't have, like,  gluten. I fell for that craving today.. but made this  bread instead. It's orignally posted at levamedlchf.se, in swedish I might add, and with the exception I didn't have any kesella in the  house, I  made a minor change and used doublecream instead, but it turned out just as  yummy!

You'll need:

3 eggs
3 dl  grated cheese
1 tbsp mayo
2 tbsp doublecream
1.5 tsp baking powder
5 dl unsalted seeds (I used pumpkin, sesame, sunflower, flax and psyllium)

1. Preheat oven to 250C (app. 482F)
2. Mix eggs, mayo, cream and baking powder together.
3. Add cheese and seeds. Mix until all is combined to a wet mess.
4. Spread out in pan with baking sheet, try get it flat and even.
5. Bake on middle shelf for 15 mins until golden.
6. Let cool down and  cut in 12-16 squares.


Trust me. These are so damned yum! You won't want  regular bread ever again..

Original recipe used is at levamedlchf.se

Nutrition per portion if made 15 pieces: Fat 12g, Protein 7g, Carbohydrates 1g, ca 146 Kcal.

Strawberry Cake

Strawberry Cake (LCHF)
yeilds 8-10 servings

150g butter, room temp
2 tbsp erythritol and 1/4 krm stevia
2 eggs, room temp
1 dl coconut flour
1.5 tsp baking powder
0.5 tsp bourbon vanilla powder

Filling:
2dl creme fraiche
3 eggs
2 tbsp erythritol and 1/4 krm stevia
0.5 tsp bourbon vanilla powder
200g  strawberries

1. Pre-heat oven to 175 Celcius ( appr. 347F)
2. Beat butter and erythritol/stevia together.
3. Add eggs one by one, beat until smooth
4. Add coconutflour/baking powder and vanilla. Mix well.
5. Butter up a good cake  pan and fill with dough. Press up a bit around the edges for crust.
6. Mix creme fraiche, eggs, erythritol/stevia and vanilla together.
7. Pour over into cakepan.
8. Add  sliced strawberries all around  on top.
9. Bake in oven  appr. 35 minutes lower shelf.

Let cool. Serve with  whipped cream and fresh strawberries.

Measurement Conversions
http://www.infoplease.com/ipa/A0001723.html

However a krm (kryddmått) is  the equilavent of 1 milliliter = a 5th of a teaspoon.. 
in this recipe  it demands a bit less than a 5th of a teaspoon otherwise  the Stevia  might give a bit of a bitter aftertaste.

Source of picture and recipe: http://mariannslchf.se/jordgubbskaka/