Main dishes

This is what you need:

2 cod fillet

1 leek, sliced

Handful of peas

1 onion, shredded

3 tbsp curry powder

1 tbsp parsley

Handful of chopped walnuts

Pepper and salt to taste

7-8 stevia drops

This is how you make it:

Place all ingredients in the slow cooker, except the walnuts, and set it on high slow cook for an hour.

Stir afterwards, serve and finish with chopped walnuts and parsley.

This is what you need:

400 gr low-carbohydrate tomato sauce from vine tomatoes 250gr mixed minced meat, organic

1 onion, shredded

1 red bell pepper, diced

Olive oil

Pepper and salt

1/2 tsp vegetable stock powder, organic and gluten-free

2 tbsp dried parsley

5-6 stevia drops

This is how you make it:

Place a saucepan with a good dash of olive oil on medium heat, fry the onion for a while, then add the bell pepper until it is tender.

Add the minced meat and stir well.

Finally, add the tomato sauce and season to taste.

This is what you need:

5-6 large carrots, grated and cut

2 small turnips of butter, peeled and cut

1 shallot, shredded

Small handful of fresh chives

Salt, to taste

Half a tbsp dried parsley

This is how you make it:

Take a cooking pot and bake the vegetables in a good dash of olive oil.
Put the vegetables in a blender and mix well and add the herbs.

Add some water or almond milk if the mixture is too firm. Decorate with fresh chives.

This is what you need:

2 large potatoes, peeled and cut into cubes

Small handful of parmesan cheese

Pepper and salt

Parsley

Fresh basil (garnish)

This is how you make it:

Boil the potatoes in a saucepan until tender.

Drain the water and crush them with a heaping teaspoon of margarine.

Season to taste and stir in the parmesan cheese.

Add a little unsweetened almond milk if the puree is too firm.

Garnish with a fresh basil leaf.

This is what you need:

250gr vegetarian and gluten-free minced meat

1 medium pot tomato sauce, organic

1 fresh bell pepper, diced

1 onion, shredded

Pepper and salt to taste

Paprika powder

Pinch of nutmeg

This is how you make it:

Briefly fry the minced meat in the pan with a little bit of oil or margarine.

Saute the vegetables in a dash of oil or margarine in a cooking pot until al dente.

Then add the minced meat and tomato sauce.

Season at taste.

This is what you need:

Organic chicken breast, marinated

Organic beef mince

Organic half and half minced meat (seasoned and mixed with 1 tbsp arrowroot and 2 tbsp almond flour and an egg)

Fresh cod, marinated

Organic rum steak cut into pieces and seasoned with salt and pepper

Organic pork bacon, marinated

Organic pork steak

For the cordon blue skewers:

Cubes of vegan mozzarella

Slices of organic matured ham

Toothpicks

Spices: pepper, salt

Optional: Salmon nut, tilapia fillet, haddock,...

Marinade for the fish:

50ml olive oil

1 tsp turmeric

Pinch of salt

1 tbsp raw honey and half a tsp cinnamon

1 tbsp arrowroot flour and 2 tbsp almond flour

Marinade for the pork bacon:

100ml olive oil, half tsp salt, 2 tbsp raw honey, half tsp dried shallot, pinch of black pepper, tsp parsley, 4 tbsp almond flour, 2 tbsp arrowroot

Marinade for the chicken breast:

50 ml olive oil, pinch of salt and pepper, tsp parsley and chives, half tsp dried shallot, 5-6 drops stevia.

This is how you make it:

Make mini burgers from the minced meat you have prepared.Make the cordon blue skewers by cutting the pork into squares, put on the skewer, then a block of vegan cheese and half a slice of folded ham and finally another block of meat.

Dress the remaining meat and fish, put the fish in a separate bowl as shown in the photo.

This is served on a gourmet plate.

This is what you need:

1 fresh salmon nut, cooked

1 tbsp arrowroo

t2 tbsp almond flour

1-2 slices gluten-free white bread

1 egg, organic

5-6 drops of stevia

Herbs: salt and pepper, tsp parsley and tsp dill

This is how you make it:

Place all of the above ingredients in a blender and blend into a thick manageable dough.

Make burgers and heat a pan with a dash of olive oil.

Fry the burgers over medium heat, turning frequently.

They are baked in about 10 minutes.

This is what you need:

250gr vegetables of your choice, steamed al dente

3 tbsp arrowroo

t5 tbsp almond flour

4-5 slices gluten-free white bread 

1 egg, organic

6-8 drops of stevia

Herbs: salt and pepper, tsp parsley and chives, dried shallot

This is how you make it:

Place all of the above ingredients in a blender and blend into a thick manageable dough.

Make burgers and heat a pan with a dash of olive oil.

Fry the burgers over medium heat, turning frequently.

They are baked in about 10 minutes.

This is what you need:

Sauce:

1 tbsp arrowroot

1 tbsp margarine

150-200 ml unsweetened almond milk

Some salt and black pepper to taste

6-7 drops of pure stevia

40 grams of grated vegan cheese and 3 tbsp vegan gourmet cheese

Extra vegan grated cheese

Pack of bio bacon cubes, baked and patted dry with kitchen roll

Portion of gluten-free spaghetti, cooked and mixed with some olive oil

This is how you make it:

Place a pan on a medium heat and melt the margarine, then add the arrowroot flour and stir with a whisk.

Gradually add to the almond milk and stir regularly so that the sauce thickens well and does not curdle.

Season to taste and optionally add the pure stevia drops as a flavor enhancer.

Add the vegan grated cheese and the gourmet vegan cheese and stir well, if the sauce is too thick, add a dash of almond milk and stir well.

Cook the spaghetti as described on the package in a pot with olive oil and some salt.

Lightly fry the bacon in the pan and stir it into the sauce.

Drain the spaghetti and let it drain for a while.

Stir the spaghetti under the sauce, arrange in a soup plate or pasta plate and sprinkle some more cheese on top, finish with fresh parsley.

This is what you need:

1 egg yolk, organic

25-50ml coconut oil

Half tsp turmeric

Some chives and dried shallot

Half tsp salt

2 tbsp tapioca flour

Piece of fresh fish fillet of your choice

This is how you make it:

Put all ingredients in a bowl and stir well with a fork, take a spoon and grease the fish well with it and let the fish soak in the remaining marinade in a soup bowl covered in the fridge for at least 8 hours.

Then cook over medium heat and after 5 mins, carefully turn over and cook for a further 5 mins, then switch sides again to cook for a further 2-3 mins.

This is what you need:

1 tbsp arrowroot

1 tbsp margarine

150-200ml almond milk, unsweetened

Some salt and basil

50gr vegan grated cheese

Spaghetti sauce:

1 butternut,  cooked and blended into a thick puree

1 package of organic minced meat (pork beef), fried in the pan and drained

Half tsp cinnamon

1 small tsp raw honey

10 drops of stevia

1 tbsp red beet powder

1 tsp salt (to taste)

Some basil

1 tsp turmeric

Package of organic matured ham

Lasagna sheets, gluten free

2 handfuls of grated vegan cheese

200gr almond flour mixed with 2 eggs, organic

This is how you make it:

Place a pan on a medium heat and melt the margarine, then add the arrowroot flour and stir with a whisk.

Gradually add to the almond milk and stir regularly so that the sauce thickens well and does not curdle.

Add the grated cheese and stir well until you have a smooth and non runny sauce

.If the sauce is too thick, you can add a dash of almond milk and stir well.

Season to taste and optionally add the pure stevia drops as a flavor enhancer.

Leave on very low heat to keep the sauce warm.

Make the bolognaise sauce (see recipe).

Place a large pot of water on the stove and add a dash of oil.

Once the water boils, put 2 lasagna sheets in the pot and let it boil for about 5 minutes.

Take out and place on a sheet of baking paper, nicely next to each other.

You will need 4-5 lasagna sheets.

Take an oven dish and pour some bolognaise sauce on the bottom, then lasagne sheets the béchamel sauce and ham.

Pour the second layer of bolognaise sauce into the oven dish, then the ham, lasagna sheets and finally bechamel sauce, sprinkle with vegan grated cheese over the lasagna.

Place in the oven at 180 degrees hot air until the cheese crust looks a little golden brown, that is for about 15-20 minutes.

This is what you need:

3 handful butter turnip, diced

1 salmon fillet and 1 polak fillet

1 tsp salt

2 tbsp coconut butter (see nutritional register) or margarine

2 tbsp parsley

1/5 tbsp thyme

Fresh basil

Half tsp lemon juice

Pinch of black pepper

This is how you make it:

Steam the buttercream and then the fish, then let it cool.

Put the butter turnip and fish in a mixer and add the remaining ingredients, mix well.

Season extra if necessary to taste.

Place in a bowl and garnish with fresh basil.

This is what you need:

Cheddar cheese, vegan

2 lasagna blades

Fresh spinach (optional)

2-3 slices of chicken fillet topping, organic

Bechamel sauce:

250ml unsweetened almond milk

1 tbsp arrowroot

1 tbsp margarine

Pinch of salt and pepper

Dried parsley

1 egg yolk, organic

This is how you make it:

Preheat the oven to 210 degrees.

Melt the margarine in a saucepan over medium heat,

Then add the arrowroot flour and mix well with a whisk.

Gradually add the almond milk until the desired thickness is obtained.

Season with salt, a few drops of stevia and parsley to taste.

Cook the spinach in a large pot with a dash of olive oil over medium heat.

Stir the vegan cheddar cheese with the egg yolk in a bowl.

Heat a pot with water and a splash of olive oil to just below boiling point and let the lasagna sheets precook for a few minutes, then remove with a spatula, drain briefly and use immediately to place in the oven dish.

Take a bowl and start with a layer of bechamel sauce, then spinach, toppings and a lasagna sheet, repeat this again and add the vegan cheddar cheese that has been mixed with the egg yolk

.Set for 25min in the oven on the highest position, then take out.

This is what you need:

Grated cheese, vegan

Gluten free macaroni

2-3 slices of ham (organic), cut into strips

Cheese sauce:

250ml unsweetened almond milk

1 tbsp arrowroot

1 tbsp margarine

Pinch of salt and pepper

Dried parsley

2-3 drops of stevia

Grated cheese, vegan

Optional: olives (organic)

This is how you make it:

Melt the margarine in a saucepan over medium heat.

Then add the arrowroot flour and mix well with a whisk.

Gradually add the almond milk until the desired thickness is obtained.

Season with salt, a few drops of stevia and parsley to taste and stir in the sliced ​​ham.

Cook the pasta for 12 minutes in boiling water with a dash of olive oil, then drain and let drain briefly.

Stir in the sauce, finish with fresh basil and olives (optional).

This is what you need:

1 rib (organic)

Marinade:

250ml olive oil

2 tbsp honey

half tsp salt

This is how you make it:

Combine the olive oil with the honey and salt in a bowl and mix well, put the meat in it and make sure the meat is completely covered by the marinade.

Cover and put in the fridge overnight.

Place the meat on the BBQ and turn regularly until the meat is cooked through.

This is what you need:

1 red bell pepper, diced

1 large onion, shredded

1 zucchini, diced

3 tomatoes, diced

250gr mixed minced meat, organic

2 tbsp rosemary

1 tbsp dried parsley

Pepper and salt to taste

Handful of vegan parmesan cheese

This is how you make it:

Fry the onion in a saucepan with a good dash of olive oil over medium heat, then add the vegetables and let it stew until tender.

Add the minced meat and stir until cooked through and season to taste.

Let it simmer on a low flame for about 10 minutes.

Serve and sprinkle with parmesan cheese if desired.

This is what you need:

Gluten free pasta

Herb cheese, vegan

Olive oil and a few olives, organic

Salmon fillet, organic

Dill and parsley

Nut crumble

This is how you make it:

Steam the salmon using a steam basket in the microwave.

Cook the pasta according to the instructions on the package.

Place the pasta on a plate and place the salmon on it.

Place some cubes of herb cheese on top and season with some salt and pepper, dill, parsley and nut crumble.

Put a few olives on a plate to finish.

This is what you need:

2 cod fillets

Lasagna sheets

2 shallots, shredded and finely chopped

2 large carrots, cleaned and finely chopped

Optionally 1 leek, washed and finely chopped

1 handful of almond flakes

For the bechamel sauce:

Almond milk or other plant-based milk

1 tbsp margarine

1 tbsp arrowroot powder or cornstarch

2 tbsp parsley

3 drops of stevia

2 handfuls of grated vegan cheese

1 tsp salt

This is how you make it:

Cook the fish by steaming it or boiling it briefly.

Sauté the shallot and vegetables in a saucepan until al dente.

Bechamel sauce:

Melt the margarine in a saucepan and add the starch until it clumps, add a splash of almond milk and stir vigorously with a whisk until the milk is absorbed by the starch and add another splash of milk and keep stirring, adding milk at a time until the desired thickness is obtained, then add the parsley and salt and finally the vegan cheese and stir it under the béchamel sauce until you have a smooth sauce.

Briefly cook the lasagna sheets 1 at a time for about 3 minutes just before using them.

Take an oven dish and put a layer of vegetables and sauce on it, then lasagne sheets and then the pieces of cod, repeat this for the next layer and finish with another layer of sauce and sprinkle vegan cheese on top.

Place in a preheated oven at 180 degrees for 25 minutes.

Then remove, scoop onto a plate and finish with almond flakes.

This is what you need:

1 haddock fillet, organic

Jar of vegan herb cheese 

Fresh basilsome salt (to taste)

This is how you make it:

Steam the haddock until done and let it cool on a plate.

Spread the vegan herb cheese on top, sprinkle with some salt to taste and finish with some fresh basil.