Author: chefalice
Crab cakes are a classic restaurant favorite, so you might miss them when living the Keto Paleo lifestyle. This simple and tasty recipe, made with real crabmeat, contains no grains or artificial ingredients and can be made for a fabulous Sunday brunch … or for any occasion. You can use any leftovers for a quick weekday lunch on top of a salad or tucked in a wrap.
You’ll find wholewheat egg noodles in most supermarkets and they work really well for this fab and super-speedy stir-fry. This is another great way of making a small amount of meat go a long way and so makes a relatively inexpensive supper.
When we were brainstorming new recipes for this cookbook, this one was one the first, and a dream treat of Kevin’s. He had the vision in his head of a traditional yellow pound cake with a lightly browned surface. As a child, he had eaten plenty of these with his family and was determined that we make one that looked and tasted exactly the same as those in his fond memories. I, on the other hand, had never had a pound cake in my life, so I had him explain to me every nuance of taste and texture before heading…
I often alternate scrambled eggs with tofu scramble. Tofu is a blank canvas when it comes to flavour and this recipe is made using classic Scandinavian tastes of pine nuts, red onion and fresh dill, served with gluten-free crackers. These are the flavours I love to share with friends and family in Stockholm. Here the tofu takes extra zest and character from chives and garlic. The addition of wholesome spinach and avocado means this breakfast will load you with good energy for the day.
I get an earthy, sweet, and nicely crusted effect by baking the sweet potatoes twice. This simple technique caramelizes the natural sugars. Smoked sea salt infuses the sweet potatoes with grilled flavor without grilling. Finish with Pecorino and you have big flavor that goes nicely with barbecue. Obviously, vegans will want to skip the cheese. But with or without, make sure you eat the whole potato, skin and all.
The name sounds fun and cheerful, and so is the look and taste of this dish with its riot of colours, flavours and textures.