HEALTH FOOD

Keto diet treats

BREAD

Preheat the oven to 350°F. Mix together five tablespoons of ground chia seeds or flaxseed, 1¼ cups of almond flour, two teaspoons of baking powder and a teaspoon of salt in a large bowl. Bring a cup of water to the boil. Add two teaspoons of vinegar and three egg whites to the dry ingredients, and combine it all well. Add the boiling water while beating the mix with a hand mixer for about 30 seconds.

Don’t overmix the dough – the consistency should resemble PlayDoh. Moisten your hands with a little olive oil and shape the dough into six separate rolls. Place them on a greased baking sheet. Top them off with sesame seeds (optional). Bake on the lower rack of an oven for 50 to 60 minutes depending on the size of your bread rolls. They’re done if you hear a hollow sound when you tap the bottom of the bun.

Serve it with butter and toppings of your choice.

PANCAKES

Add four eggs, about 200g (7oz.) of cottage cheese and a tablespoon of ground chia seeds or flaxseed to a medium-size bowl and mix it all together. Let it sit for five to 10 minutes until it’s thick. Heat about 50g (2oz.) of butter or oil in a nonstick skillet. Fry the pancakes on medium heat for three to four minutes on each side. Don’t make them too big or they will be hard to flip. Add cream into a separate bowl and whip it until soft peaks form. Serve the pancakes with the whipped cream and berries of your choice.

OMELETTE

Crack three eggs into a mixing bowl and add a pinch of salt and pepper.

Whisk the eggs with a fork until the mix is smooth and frothy. Melt the butter in a frying pan and then pour in the egg mixture. When the omelette starts to cook and get firm but still has a little raw egg on top, sprinkle shredded cheese, and sliced mushrooms and onions on top. Using a spatula, carefully ease around the edges of the omelette and fold it over in half.

Cook it until it’s golden brown.

PORRIDGE

Add about 30g (1oz.) of butter, an egg, a tablespoon of coconut flour, a pinch of ground chia seeds, four tablespoons of coconut cream and a pinch of salt to a nonstick saucepan, and mix it all well on low heat. Stir constantly until you achieve the desired texture. Serve it with coconut milk or cream and top with a few fresh or frozen berries.

COFFEE

Combine a cup of freshly brewed coffee with two tablespoons of melted butter and a tablespoon of coconut oil in a blender. Blend it until it’s smooth and frothy.

Serve it immediately.

CHICKEN

Whisk together ½ a cup of balsamic vinegar, three tablespoons of olive oil, a tablespoon each of minced basil and chives, two teaspoons of lemon zest, a minced garlic clove, and salt and pepper to taste. In a bowl, toss six skinless chicken thighs with ⅓ cup of vinegar mixture and let it stand for 10 minutes. Grill the chicken over medium heat while it’s covered.

Drizzle it with the remaining vinegar mixture before serving.

CAULIFLOWER

Preheat the oven to 450°F. Mix three tablespoons of olive oil,

¾ teaspoon of salt, a teaspoon of paprika, ½ a teaspoon of ground cumin, ¼ teaspoon of turmeric and ⅛ teaspoon of chilli powder.

Break a medium head of cauliflower into florets and add to the mixture. Toss it to coat and transfer the contents to a baking pan. Roast it for 15-20 minutes until it’s tender, stirring halfway.