Category Archives: Low carb dishes

Petite pois á la Francaise


Four- five times a week I eat poultry, mainly chicken.

To keep diversity in front of my eyes I rotate different vegetable side dishes with the meat.

This time I prepared green peas with baby carrots.

In this recipe I used tinned peas except the onions.

You can use fresh peas and baby carrots if you like.


  • 1 tablespoons butter
  • 6 pearl onions, peeled and halved or quartered
  • 4 – 5 cm chorizo slices,
  • 1 tin green peas
  • 1 tin baby carrots
  • 1/4 cup/60 ml chicken stock
  • Salt and freshly ground pepper
  • 1 bib lettuce, cored and sliced


Melt the butter and fry the chorizo slightly.

Add the chopped onion, the onion sections the chopped garlic and fry on medium heat  a for a few minutes.

Add the shredded lettuce and stir fry until wilted.

Finally add the drained  peas.

Season with a crumbled chicken bouillon cube, salt and black pepper, red chili flakes.

Add a little water the pea if it’s too dry.

It’s ready in a few minutes.

Enjoy with grilled chicken breast of chicken a la Milanese.

Or with grilled halloumi cheese.

Another good alternative is poached salmon.


Share This:

Duck egg in spicy tomato sauce


Duck egg shakshuka in spicy tomato sauce

Another tasteful dish lo lose fat from around your waist.

Eggs give all the necessary nutrients you need.

The tomato sauce which I like when it’s thick gives your carb and fat supply.

Ingredients for one person

2 duck eggs hard boiled

1 Onion, chopped

2-3 Garlic clives chopped

1 can chopped tomatoes

2 tbsp tomato paste

1 tsp red chili powder

1 cube chicken bouillon

Salt and black pepper


First prepare the sauce.

Sautée the onions on medium heat, add garlic then adc red chili powder. Add the chopped tomatoes and tomato paste.

Add spices as well.

Simmer on low heat until it becomes thick.

Arrange the halved hard boiled duck eggs in the sauce and warm through.

Serve with strictly only 50 g boiled pasta or rice.


Share This:

Lamb steak with mange tout broccoli salad

Lamb steak with mange tout broccoli salad


Grilled meat with healthy green salad is an excellent alternative to a fat burning  life.

One lamb steak gives enough protein mange tout a little extra vegetarian protein the rest of the greens provide fibres.

Broccoli gives greens to bite its fibres help metabolism.


2 lamb steaks

Olive oil to fry

Mixed green salad (TESCO)

Mange tout

Broccoli florets

Tomato desseded cut to strip’s

Olive oil

Salt and black pepper

Sesame seeds


Share This:

Stir fried vegetable omelette



A weapon against hunger.

Two eggs make an omelette.

Vegetables give the healthy carbs.


3 eggs

Red capsicum, sliced

Onion, sliced

Mange tout, halved

2 tbsp Soy sauce

1 tsp Garlic powder

1 tsp Red chili flakes

Salt and black pepper


Share This:

Breakfast morning frittata


This dish was inspired by a dish that I saw on the the menu of Lantana Cafe and Bar in London.

I love goat’s cheese, it gives an excellent flavour to this dish.

It’s good for breakfast, balanced protein and vegetables, low in carbs.


5 eggs

50 g goat’s cheese

50 g grated cheddar cheese

1 cup red capsicum

1 onion diced

5 sun dried tomato cut

1/2 cup manage tout

1/2 cup berry tomatoes

3 tbsp sour cream

Salt, black pepper


Cut all the vegetables.

Fry them on a little oil until al sentence.

Season with salt and black pepper

Mix the eggs, the two cheeses and the sour cream, season with salt and black pepper.

Bake at 150-160 C° for 15 minutes.

Let it rest for a few minutes and serve.

Share This:

Lamb stir fry in hoisin sauce

From leftover lamb meat or from lamb trimmings.

I make this dish with lots of capsicum and don’t eat rice with it.

If I eat rice, only 50 g boiled rice.


300 g lamb cutlet cut to thin pieces

1 red capsicum cut to diamond shape

1 small onion cut to diamond shape

1 spring onion chopped

1 tbsp chopped garlic

oil to fry the meat

1 tbsp hoisin sauce

2 tbsp soya sauce

few tbsp water

1 tsp  corn flour

Salt and black pepper

Red chili flakes

1/4 tsp sechuan pepper


Marinate the meat in oil, garlic, black pepper for 30 minutes.

In the meantime cut the capsicum, onion and chop spring onion.

Mix the soya sauce, hoisin sauce and corn flour and water together.

On a few tbsp oil fry the meat in batches until turn white. Remove and keep aside.

On the remaining oil fry the garlic, and the capsicum and onion pieces until they become soft. Add the meat and fry for a minute.

Add the spices, taste until you have the perfect flavour you expected.

Add the cornflour mixture and stir fry until it becomes thick.

Scatter with chopped spring onion and serve.

Share This:

Four cheese garlic spaghetti zucchini bowl

A pure vegetable dish with lots of cheese!



2 zucchinis for four persons

5 garlic cloves, minced

1/2 cup water

1 chicken bouillon cube, crumbled (a good alternative to salt that gives a fuller body to the filling)

1 cup heavy cream

1 cup of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)

Fresh thyme

Fresh ground pepper (buy whole peppercorns, the flavor is 300% better when you crack them straight from the pepper mill at the last minute)

Parsley or chives or green onions, finely chopped


I like to roast or microwave the zucchini before I fill it and bake it. This way the zucchini will be more tender and you can scoop the flesh  out together with the spaghetti.

Cut the cukkini into half.

Scrape the seeds out, making a boat-style bowl.

Sprinkle fresh cracked pepper and thyme over each half.

Roast or microwave.

Cut another zucchini lengthways into spaghetti.

Grate or crumble the cheese, mix with the zucchini spaghett.

Mix the double cream with bouillon cube, black pepper, parsley.

Arrange a layer of spaghetti-cheese mixture in the zucchini boats’ cavity and pour over the double cream mixture.

One more layer of spaghetti-cheese covered with cream and topped with grated cheese.

Bake in the oven for 40-50 minutes until it turns golden and the flesh of the zucchini becomes tender.

Sprinkle with chopped spring onions.

Enjoy with grilled chicken breast pieces.



Share This:

Chicken with spinach

Inspired by Indian cuisine, this is a really excellent fitness food.

Prottin rhich is chicken breast and healthy spinach with lots of onion and garlic.

Cut the chicken breast to bite size pieces.  Marinate in oil, paprika powder, salt, crushed garlic or garlic powder.

On a little oil, max one tablespoon, fry the the pieces on both sides until golden. Now we only prefry the chicken.

Keep aside.

Heat a little oil in a pan, fry chopped onion, than add chopped garlic. Fry for a minute or less, add the chicken pieces.

Stir fry for a minute or so. Add the spinach paste, season with spices like chilli powder, salt, black pepper, and add tomato paste.

Mix and cook on medium heat until the spices cook.

This spinachey chicken will turn up your lunchtime.


400 g chicken breast cut to bite sized pieces

1 tsp chilli powder

1/2 tsp salt

1/2 tsp Garamond masala

1 tbsp oil

200-400 g spinach paste

chopped onion

chopped garlic



Share This:

Grilled halloumi with watermelon salad

The Flavours of the Mediterranean in September?


Cheese and fruits, salty and sweet always go hand in hand together.

Grilled halloumi with watermelon salad is an excellent dish for lunch or dinner.


Halloumi cheese cut to finger pieces

Salt and black pepper

Oil to fry

Watermelon, diced

Cherry tomatoes, halved

Seedless red grapes, halved

Figs, cut to bite sized pieces

Dates, quartered

3 tbsp balsamic vinaigrette dressing


Share This:

Little chef’s camping lunch

Do you think you deserve a nice lunch even when you’re tenting?

I’m sure I do deserve.

On a September weekend on the Piddinghoe lake I made this lunch.

Very fast, and delicious.


100-150 g chicken breast fillets

2 sachets of noodles spice mixture

Oil to fry

1/4 iceberg lettuce cut to bite size pieces

2 tbsp salad dressing

salt and black pepper


Share This: