I came across this recipe on The KetoDiet Blog which I am a big fan of. This dough recipe makes great tortillas, nachos or even breadsticks. It’s now my favourite sandwich wrap recipe and makes a regular appearance at our dining table. The beauty of this recipe is that it is very flexible and you can roll the wraps up with no cracking. I’ve also used it for an enchillada dish..just yummy.
I saw some tins of palm hearts at one of my regular stores at a very reasonable price so threw a few in my trolley, thinking that I could make a few salad dishes with them. First, I made this salad which has a delicious coriander/cilantro dressing which brings a needed “tang” to the dish. You could try another herb but I think this works the best. It’s an unusual salad so bring it along to a pot luck or picnic to be the talk of the town as it is delicious! I placed the salad on a bed of lettuce for a base to the salad. It doesn’t matter what lettuce you use as long as it’s one you like! I added a touch of erythritol to the dressing as it was a bit too sharp without it for my taste. Taste the dressing before you serve it to be sure!
Avocado is used in place of mayonnaise in this coleslaw recipe. It’s creamy, tangy and just delicious. You could spice this up a bit by added a couple of chopped jalapeno peppers too! The beauty of any coleslaw is that it is just so easy to make too! Shred a cabbage, add some flavours and a creamy sauce…voila! I also find that this tastes better after a few hours in the fridge for the flavours to develop.
If in doubt about cooking a vegetable, roast it! I find that many of my childhood vegetables that were boiled to an inch of their lives, are so much better roasted. Cauliflower and broccoli in particular. So I tried roasting cabbage. So simple and yet so tasty! When I was playing around with this we ate plates of it just by itself! So I am in two minds whether to call this a side or main vegetable dish! You can really play around with the flavourings of roast cabbage. I am currently torn between two flavours of roast cabbage, one just slathered with oil and garlic, the other covered with whole-grain mustard with a dash of lemon. Yummy!
The cabbage can be cut into slices or wedges, slathered with your flavourings, then roasted. It’s that simple!
Trends in food come and go but to me, the humble cauliflower has always been like the little black dress….always in style, and very adaptable. This salad is normally served warm, but is just as delicious at room temperature. It’s simple to make, just roast the cauliflower, make the dressing, introduce them to each other and voila! I call it a warm salad, but it would also make a great vegetable side dish too. Or you could just eat the whole thing yourself whilst the other half is out!
One of my favourite quick desserts is chocolate avocado mousse but thought I’d change it slightly and use strawberries in place of cocoa powder. It was delicious, creamy and fruity! Avocado is a great quick dessert and so flexible. You could add banana’s too for extra creaminess!
I’ve recently found that you can make an amazing cookie out of nut butters. Gluten free, low carb and tasty! What more can you want! As long as you don’t use that nasty sugar ingredient but a far more healthier alternative! These as just so easy to make too as long as you have a food processor. No stirring or beating, just press the buttons and voila! Tasty soft and delicious cookies for all! These are great the next day after storing in the fridge too.