This is one of my most favourite weekend breakfast recipes. I love waffles, and I just absolutely love this brekkie!
1 cup processed, raw cauliflower (should resemble coarse crumbs)
1 cup processed mozzarella shredded cheese
1/3 cup Parmesan cheese/shredded
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 Tbsp chives
fresh parsley, optional
sun-dried tomatoes, optional
Heat waffle maker until ready. Add scant 1/4 cups filled with batter on the griddle. Set the timer for 4-6 minutes, peeking after minute four. If the waffle maker sticks, let cook slightly longer. Remove once cooked. allow to cool on a plate. Refrigerate remaining.
Makes 6 waffles.
“Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn’t even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with a side salad or veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.”
6 servings 373 cals
2 teaspoons coconut oil
2 whole rainbow trout, gutted and cleaned, heads and tails still on
1/4 teaspoon dried dill weed
1/4 teaspoon dried thyme
salt and freshly ground black pepper to taste
1/2 large onion, sliced
2 thin slices lemon (optional)
2 tablespoons hot water
Preheat oven to 400 degrees F. Grease a 9×13-inch baking dish with about 1 teaspoon coconut oil.
Place trout in the prepared baking dish and coat with remaining coconut oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.
If you use mixed peppercorns it’s more flavorful, but fine if you only have black ones.
If you can’t stand to look at fish heads, you can remove head beforehand.
You can use up leftovers the next day as a fish salad with mayonnaise and mustard.
I love this recipe, and I love this pud! I would say that if you want to treat yourself on phase 2 then do this once in a while, and not on a regular basis, but for the rest of the phases i.e. 3 and 4 it is excellent.
· 1 can organic full fat coconut milk
· 1 tsp vanilla extract
· ¼ tsp salt
· ¼ cup chia seeds
· 1 tsp stevia
· optional toppings – unsweetened coconut, nuts, strawberries, sugar-free jam
-Mix coconut milk, vanilla, salt and chia seeds. Stir to combine until lumps are removed.
-Portion into four small containers and refrigerate overnight to allow seeds to plump. When you are ready to serve, add your choice of toppings. Serve and enjoy!
Nutritional Information: 332 calories, 27.2 grams fat, 14 grams carbohydrate, 10 grams fiber, 4 grams net carbohydrate, 4.5 grams protein.
This is a fab dish for a lunch with a super side salad – quick and easy to make and a tasty treat too.
- 4 Tablespoons coconut oil, melted
- 680 grams bay scallops, rinsed and drained
- 1/2 cup seasoned crushed melba toast into breadcrumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 3 cloves garlic, minced
- 1/4 cup finely grated dried out mozarella cheese
Preheat oven to 204°C.
Pour melted coconut oil into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Mozarella cheese. Sprinkle this mixture over the scallops.
Bake in pre-heated oven until scallops are firm, about 20 minutes.
Serves 4. 7 net grams of carbohydrate per serving.