Homemade Pesto is a very easy and quick flavor highlight for a delicious meal. For this pesto, I used arugula instead of basil because it creates a nice peppery and nutty flavor. You can serve it with any kind of pasta, meat, or vegetables. For example, recently I served it as a carb-free meal with zucchini noodles and lots of parmesan on top. It was so delicious and light. Grilled prawns or chicken would nicely accompany it as well.
Savoy cabbage is not something that I’ve cooked much in the past, not because I don’t like it, mostly because it’s not been top of my mind. Since I’m trying to leave out carbs in our day-to-day food, I’ve been looking for ingredients to substitute in my meals for a healthier living. That’s when savoy cabbage came back to my mind, and I looked around for different ways of cooking it. I found interesting recipes that filled and rolled the cabbage, but often with rice or similar. The following recipe is my carb-free modification. I served it to my friends and they liked it very much. My husband also liked it, but in his opinion, a bit more of the spices could have been added. Feel free to add more of the spices or substituted them with different flavors. I think you can go very creative with this recipe.
Especially after a long and cold winter, it’s important to boost your body with vitamins to help support a healthy metabolism for a fresh start into beautiful spring weather. Therefore, the combination of ginger and lemon is perfect. Your immune system will thank you if you start drinking this power smoothie regularly.
Salmon Tartare is one of our favorite starters, especially during spring and summer time. It’s easy to bring in different flavors from cuisines around the world. This time I wanted to add a crunchy texture and a touch of Asia, so I added a few extra ingredients like avocado, bell pepper, and snow peas. The crunchy texture of the bell pepper and snow peas make a great combination with the creamy avocado and salmon.
Nearly every time my husband is traveling overseas, I’m trying to get the girls together for a girls night at my house. For our recent girls night, I wanted to make a dessert that’s not too sweet and not too high in carbs. That’s when I thought of changing the delicious Italian “Torta al Cioccolato Morbide” into a low-carb “Dark Chocolate Cake with Forest Berry Foam”. The richness of the dark chocolate and the sourness of the berries make a great combination. It was so delicious, and we all liked it. You should give it a try…
