Crispy crunch alert! Try these easy Keto taco shells on your next taco night. We thought they tasted just like real corn tacos. Only 3 ingredients, gluten free and low carb!…
Sugar Free, Keto and Low Carb Lunches and Dinners
Make cooking a breeze with these easy, family-friendly low carb and Keto lunch and dinner ideas!
From fish pie with cauliflower mash to chicken green curry, look no further for delicious inspiration when it comes whipping up a low carb casserole, Keto tray bake or skillet meal. Find out about easy low carb substitutes for high carb foods!
These easy flaxseed low carb wraps contain less than 1g net carbs per wrap! They’re wheat free, gluten free and pliable – perfect for a Keto diet.
This easy low carb pizza has a delicious mozzarella dough crust with coconut flour and psyllium husk. Unlike in the original Fathead Keto pizza recipe, there’s no need to heat and melt the mozzarella!
Sage and halloumi roasted broccoli heads with caramelised leeks is a light and flavourful dish. Ready in under 30 minutes!
Thai chicken green curry is a quick, easy and tasty main meal. Great with cauliflower rice! …
This ketogenic fish recipe is comfort food at its best – a deliciously creamy low carb fish pie with cauliflower mash topping that will make you come back for seconds!
A light low carb lunch or dinner that is bursting with flavour. This Moroccan cauliflower rice with roasted vegetables is served with a yoghurt tahini dip.
Cauliflower, how much do I love thee!
Low carb Bolognese sauce – a family favourite loaded with hidden veggies. This sauce is the essential ingredient in a variety of dishes from vegetable lasagne to chilli con carne!
In the name of all people who cook, eat (and like meat), I’d like to thank the amazing person who invented Bolognese sauce.
This smooth and creamy broccoli pistachio soup is an easy and delicious way to load up on antioxidants and vitamin C. Great as a quick, warming lunch or as a starter course.
Cleansing, fresh and simple: This fragrant fresh spinach soup gets an added kick from mint leaves and the tangy, lemony spice sumac.
Friends, I am so excited. I am now getting my vegetables delivered by a local farm. And you know what? They taste so FRESH! After the shock of the summer holiday being over it felt like a well-deserved treat….
Get some Omega 3 in you with this quick, light and impressive-looking dish. Roast sea bass traybake with bacon-wrapped beans, guys!
I absolutely love sea bass. Only, I seem to forget that it exists and we’ll have months without it. Which really is a shame, because it is quick to cook, so light and seriously nicer than cod. We have salmon steaks on repeat order from the supermarket. Smoked salmon is our scrambled eggs’ best friend. And I seem to eat smoked mackerel all the time. Slap it on a plate, add a bit of salad, there’s lunch. Sea bass, it’s got to change!…
A super-easy one pot wonder. Seasoned with a generous amount of paprika, this fiery Spanish chicken and chorizo tray bake lets you kick up your flamenco heels and enjoy the fiesta.
Holidays! I have to admit, at this time of year thoughts of the upcoming summer vacation are starting to take over my entire brain space. How relaxing it will be. The fresh, amazing seafood I shall eat every day. How many books I’ll take along this year. Easy reads, of course! It’ll be hot. The smell of the sea, while I sit on the beach under an umbrella, gazing at the boats in the distance. Walking on sand. Great for your glutes, and how nice does it feel under your feet? Barbecues! Rosé at sundown! A few sandcastles will have to be built, too. And where the hell did I put that straw hat I bought last summer?…
Zingy, refreshing and packed with bold, bright flavours, this salmon ceviche dish teams salmon with lime, coriander and sesame seeds.
Anyone up for some serious omega 3? Friends, let’s not kid ourselves. Those fish oil capsules are just not cutting it. Instead, try out this salmon ceviche. I just can’t get over how the lime “cooks” the raw salmon and makes it taste so fresh and zingy. You will LOVE it!
A feast for the eye and super-tasty: this halloumi and pomegranate salad is easy to prepare and packed with flavour.
Spiced Pear and Goat Cheese Salad. A starter with a wow factor or a super-sophisticated light lunch.
This is one of my absolutely favourite recipes and it doesn’t matter how much of it I make… it disappears as quickly as I can say “spiced pear and goat cheese salad”. See? It’s gone again. Now I have to make some more….
A colourful feast for the eyes: Piedmontese roasted peppers make a delicious light lunch and are a perfect partner for chicken. Summer on a plate!
Aren’t these roasted peppers a feast for the eyes?
There are days when you need a bit more colour in your life to cheer yourself up. Like today:
I looked outside: grey sky.
I looked at my outfit: grey jumper & black jeans.
I looked in the mirror: Let’s not go there.
Time for some serious Italian food passion! The sweetness of the roasted peppers with their browned edges combined with the garlicky tomatoes and the saltiness of anchovies are a divine combination. Don’t be put off by the idea of adding fish to a vegetable dish – the anchovies melt into the tomatoes and create a delicious sauce that is not fishy at all. As always, it is the quality of the raw ingredients that make or break a dish, so look out for really decent peppers and vine ripened tomatoes.
I found this recipe in an old Delia Smith cookbook I was leafing through in a cafe years ago and it has been one of my favourite happy dishes ever since. Every time I make it I can’t believe how something so simple to make can taste so good! It is, frankly, summer on a plate.
Together with some chunky sourdough bread to scoop up the garlicky juices – one of the yummiest parts of this dish – these roasted peppers make a great light lunch, but they also work well as part of an antipasti buffet or partnered with roast chicken or lamb for a weekend family feast.
Any leftovers can be cut up and used as a flavoursome pasta sauce or tossed into a green salad.
My tip: Make a large portion. This dish is so good it would be a shame if you do not get seconds.
Piedmontese Roasted Peppers
Summer on a plate - juicy and flavourful, these Piedmontese roasted peppers are a classic Italian dish.
- 8 red and yellow peppers green do not work
- 8 medium tomatoes
- 16 tinned anchovy fillets drained
- 4 cloves of garlic
- olive oil
- black pepper
- basil leaves to serve
- Pre-heat your oven to 180 Celsius
- Cut your peppers in half, leaving the stalks intact. They are not edible but help the peppers keep their shape. And of course, they also look nice!
- Scoop/cut out the seeds and place the pepper halves in a lightly oiled, shallow baking tray. If the sides of the tray are too high, the veggies won't get those lovely toasted edges.
- Now it's time to skin the tomatoes. This step is not 100% necessary, but not having the skins does make the dish more refined. It's easy: Lay the tomatoes in a pot and pour boiling water over them. After a minute, drain the water and the skins can be peeled off easily. I hold the tomatoes with a fork to protect my hands
- Cut the tomatoes into quarters and place two quarters in each pepper
- Peel and crush the garlic cloves and scatter evenly over the pepper halves.
- Use one anchovy fillet per pepper half, snipped into little pieces
- Pour 1 teaspoon of olive oil into each pepper and season with freshly milled black pepper (but no salt because of the anchovies!)
- Roast in the oven for 1 hour
- Depending on the size of the peppers, serve up to 4 pepper halves per portion. Mine were quite small, so I did manage all four on my plate