I made this the other night to accompany some (home-cured) duck prosciutto. The duck was good but the salad took all the praise, so I thought I’d blog it in its own right. Continue reading
Category: Portable Food
If you need to eat on the run then there are not many healthy, low-carb options. I’ll share the ones I discover here but my basic advice is don’t eat on the run: it plays havoc with your digestion and your diet. Chew a few nuts and wait until you’re somewhere you can eat properly.
Prosciutto and strawberry canapés
I invited friends for a casual supper last week and found myself at the last minute wishing I’d thought ahead to make some nibbles to get the evening started. Continue reading
Cauliflower, lentil and halloumi salad
This was one of those accidental salads that worked so well I felt duty bound to write it down and share it with you. Therefore, apologies for the photo because, as so often happens, it wasn’t until it was half-eaten that I realised how good it was! Continue reading
Celeriac and Apple Remoulade with Smoked Mackerel
This recipe works just as well for a winter starter as it does for a healthy packed lunch; the quantities in the recipe mean there’s plenty for both. Continue reading
Halloumi, avocado and strawberry salad
Inspired by a recent visit to Juliet’s (my favourite Tunbridge Wells café) this salad is the perfect accompaniment to grilled or barbecued meats; tonight it is going to sidle up to a grilled lamb chop from Speaight’s butcher. To me, supper doesn’t get any better than this! However, this salad would also make a delicious and nutritious lunch. Hope you like it as much as we did!
Spicy Mexican Bean and Green Salad
Although this recipe is a little higher in carbs than I normally include (containing roughly 10g carbs per 100g) a small portion (c.150g) in an otherwise low carb meal should not threaten ketosis once you are keto-adapted.
Goat’s Cheese and Asparagus Crustless Quiche
To me, May is the most beautiful month; the garden is full of colour and life, summer is still waiting to happen. The new season’s asparagus is an added bonus. You can add it to soups and salads, or simply eat on it’s own with a little butter and black pepper, or a poached egg.
