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250 g of Chicken – Strips
½ Tbsp. of Ghee
1 Tbsp. of Coconut Aminos
1 Tbsp. of Rice Vinegar
½ Green Cabbage – Cored, Sliced Thin
1 Large Sized Carrot – Shredded
1 Small Size Crown of Broccoli – Stem Removed, Cut to Pieces
2 Spiraled Zucchini
3 Tbsp. of Coconut Aminos
2 Tbsp. of Rice Vinegar
1 tsp. of Sesame Oil
1 Tbsp. of Fish Sauce
2 Inches/5 cm of Ginger – Minced
1 tsp. of Honey
¼ tsp. of Paleo Sriracha
Add ghee to a wok on medium high heat.
Add in the chicken, 1 tbsp. of coconut aminos, and 1 tbsp. of rice vinegar.
Stir it and cook it for 5-7 minutes.
For the sauce mix all of the sauce ingredients together.
Toss the carrot, cabbage, broccoli, and the sauce into your wok.
Cover it and cook it for 10-15 minutes.
Add in the zoodles and cook it for 7-10 minutes.
Total Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 10 g
Protein: 4 g
500 g of Cherry Tomatoes
6 Strips of Bacon – Cut to 1 Inch/2 cm Pieces
A Handful of Basil Leaves – Packed Loose
1 Tbsp. of Lard – melted
3 Medium Zucchini Squash
1 Medium Ripe Avocado
Bring a large pot of water to boil with salt. Cover it on high heat.
On a baking sheet, toss the tomatoes, basil, and bacon together with the lard.
Sprinkle it with pepper and then toss it.
Bake the tomatoes, basil, and bacon at 350°F/180°C for 20 minutes.
Cut off the ends of the zucchini and then cut them to zoodles.
Blanch the zoodles for 2 minutes in the pot of boiling water.
Run the zoodles under cold water and then drain them using a towel.
Once the tomato mix is finished, toss it together with the zoodles and the avocado.
Total Fat: 14g
Saturated Fat: 2g
4 Large Sized Zucchinis
2 tsp. of Salt
80 g of Bacon Grease
A Handful of Basil – Fresh, Chopped
2 Large Cloves of Garlic – Crushed
70 g of Walnuts – Chopped
Spiral the zucchinis. Toss them with salt inside a strainer and allow them to sit for 1 hour.
Rinse your zucchini. Drain it on paper towels.
Heat the bacon grease in a pan on medium high heat.
Add in the zoodles and the garlic. Sauté them for 4-5 minutes.
Toss in the walnuts and the basil. Cook it for 2 minutes.
Total Fat: 7 g
Saturated Fat: 2 g
Carbohydrates: 4 g
Protein: 13 g
2 Small Sized Zucchinis – Spiraled
¼ tsp. of Salt
1 Tbsp. of Almond Flour
½ tsp. of Coconut Oil
1 Tbsp. of Extra Virgin Olive Oil
1 Clove of Garlic – Crushed
3 Large Sized Eggs – Scrambled
A Handful of Parsley – Minced
Put the zucchini in a strainer and toss it with some salt to coat it.
Allow the zucchini to sit for 20 minutes in the strainer.
Rinse it and gently pat it dry using paper towels.
Heat a large pan on medium high heat.
Add the almond flour with coconut oil, sprinkle it with a dash of salt and then sauté it in the pan for one minute to brown it. Set it aside.
Return your pan to the heat and then add in the zucchini noodles. Sauté them for 1-2 minutes.
Push the noodles to the side of your pan and then reduce the heat to a medium low.
Allow the pan to cool a bit
Add in the olive oil and the garlic. Cook it for 20 seconds.
Pour the eggs in and allow them to cook 3/4 of the way.
Mix the noodles into the egg and then stir gently until the egg is set.
Add salt and pepper to taste.
Sprinkle the almond flour crumbs on the top, and then the parsley.
Total Fat: 7 g
Saturated Fat: 1 g
Protein: 3 g
2 Medium Sized Zucchinis
130 g of Pancetta – Diced Small
4 Large Eggs – Room Temperature
60 ml of Coconut Milk
3 Cloves of Garlic – Minced Fine
Dash of Pepper
Grated Parmesan Cheese
In a mixing bowl, whisk the eggs and coconut milk together. Add a dash of pepper.
Heat the pot to medium high heat and then add in the pancetta.
Stir it well until the pancetta is crisp and gold (5-7 minutes).
Remove the pancetta and then set it aside in a bowl. Lower the heat to medium.
Add in the garlic and then stir in the pancetta fat.
Add in the zucchini noodles and then stir them. Cook them until they are tender and the water cooks off of them (5-8 minutes).
Turn the heat to medium high to finish step 6.
Remove the pot from the heat and pour the egg mix in, along with ¾ of the cooked pancetta.