RECIPES
Fish & Seafood
Sea bass, roasted fennel, carrot and corn salad
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Cook 90g of diced fennel (1.5) on low heat in 9g of olive oil (9) and 8g of butter (6.6). Add 2 or 3 very thin garlic slices and a small pinch of Stevia.
In a small pan, sauté 40g of sea bass (1.6/8) in 6g of olive oil (6) until just cooked.
Mix 10g of grated carottes (0.6) with 6g of olive oil (6) and 10g of corn (1).
Add a bit of lemon juice in the fish and serve with 10g of avocado oil or regular mayonnaise (8.3)
TOTAL = 37.5/11.1
This meal allows you to serve 1.4g of carbs for dessert (e.g. 35g of strawberries/raspberries or 20g of watermelon).
Crayfish curry risotto
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In a food processor, grind 80g of raw cauliflower florets (2.24) into a powder resembling couscous. Cook the cauliflower powder in a small pan over low heat with 14g of olive oil (14) and 20g of salted butter (16.4). Add some garlic powder.
In another small pan, sauté 50g of crayfish (0.4/9.5) in 6g of olive oil (6) and 8g of butter (6.6). Add some mild curry powder and garlic powder. When cooked, add 10g of 40% full fat sour cream (4/0.5), 5g of sliced almonds (2.6/1.5) and some fresh basil or parsley.
TOTAL = 50/13,74
This means allows to serve 3g of carbs for dessert (e.g. 27g of apple or blueberries).
