I first tried chile verde in a Mexican restaurant in Sydney that no longer exists. I loved it, mainly because it reminded me of Peruvian seco. Unlike the most common chilli con carne, the sauce in chile verde is made with tomatillos, green chillies and coriander. It is normally made with pork shoulder but I…Continue reading Recipe: Chile verde pork ribs with Mexican slaw
Category: Low-carb
Product review: PBCo protein pizza bases
The folks at PBCo (previously The Protein Bread Co) have added ready-made pizza bases to their product range of mixes. WIth PBCo protein pizza bases you can enjoy pizza without derailing your body composition goals. Protein pizza bases Each packet of PBCo protein pizza bases comes with 2x 28cm, thin bases. These are very high…Continue reading Product review: PBCo protein pizza bases
Review: Mayver’s Goodness To Go Peanut Butter
One of my favourite brands of nut/seed butters and spreads, has launched a new product. Mayver’s Goodness To Go Peanut Butter are single-serve tubs of peanut butter that can be taken with you pretty much anywhere. The product The product currently comes in 2 varieties: crunchy and crunchy dark roasted (both are also available in…Continue reading Review: Mayver’s Goodness To Go Peanut Butter
Product review: Raw Earth sweetener
Raw Earth Sweetener Co. is a brand of non-caloric sweetener available in supermarkets. It’s advertised as a stevia and monk fruit natural sweetener that is “great for your taste buds and good for the soul”. The product comes in single-serve sachets and 200g canisters. It can be used in beverages, for cooking and baking. Ingredients…Continue reading Product review: Raw Earth sweetener
Recipe: Easy guacamole
Guacamole is one of the easiest and tastiest ways of consuming avocado. It can be eaten as a dip (with corn chips, crackers or vegetable sticks), as a topping for chilli, tacos or salads, on toast, in burritos, wraps, burgers, etc. There are many ways of making guacamole and, in general, I think you should…Continue reading Recipe: Easy guacamole
Avocado and health
Avocado, aguacate, palta. All of these words refer to the same fruit – yes, fruit. The avocado (Persea americana) seems to have originated in Mexico (1, 2) and is currently enjoyed in most corners of the world thanks to globalisation. The picture at the top of this article was taken in my hometown (Lima, Perú),…Continue reading Avocado and health
Recipe: Lamb kofta with roasted Mediterranean vegetables
Kofta are basically meatballs or sausages that can be made in several different ways depending on where in the World they are made. I like them made with lamb and either a Middle Eastern or Mediterranean twist. This recipe for lamb kofta with roasted Mediterranean vegetables is not only easy to make but also gluten-free,…Continue reading Recipe: Lamb kofta with roasted Mediterranean vegetables
Product review: Slendier Ready To Eat Meals
Slendier is a brand of low carb “noodles” made of konjac, an Asian plant that has been used forever in Japanese cuisine. Slendier Ready To Eat Meals is a range that includes “pasta” and sauce in one package. The meals The meals currently in this range include a bag of “fettuccine” and a pouch of…Continue reading Product review: Slendier Ready To Eat Meals
Recipe: Asparagus and feta frittata
This asparagus and feta frittata is a quick breakfast you can make on the weekend and refrigerate to eat during the week. It’s a great way of consuming quality protein, calcium and vegetables in the morning. Of course, you can also pair it with a salad to have it for lunch or dinner. You can…Continue reading Recipe: Asparagus and feta frittata
Recipe: Salmon with roasted Brussel sprouts, fennel and pesto
This is an easy recipe that combines some of my favourite things: crispy skin salmon, Brussel sprouts and pesto. This is a meal packed with healthy fats, including omega-3 from the salmon and monounsaturated fats from the extra-virgin olive oil. This dish is gluten-free and low in carbs. Feel free to swap the vegetables for…Continue reading Recipe: Salmon with roasted Brussel sprouts, fennel and pesto