Asian Inspired Chicken Burgers and Asparagus

I have a wonderful dinner plan for you guys today!



Asian inspired chicken burgers with asparagus. Doesn’t it look fantastic? It is incredibly quick, easy to make and it tastes so good, you don’t even miss the rice 🙂

Hop on over to The Travelling Chopsticks to check out the recipe!

Happy Friday!




Deconstructed Salad!

So, I hate the word “salad”. I hate the idea that when your trying to lose weight or live healthily you should just eat salads. There is nothing more dull to my mind than a salad! And to be more specific I think eating lettuce is as exciting as eating grass!

However, I do love my veggies – and recently I have been eating what I call a ‘deconstructed salad’ for lunch and I love it. I basically leave out the ‘grass’ and just focus on all my favourite parts of a salad. The cucumbers, tomatoes, nuts, eggs, ham and cheese etc etc sprinkle a little bit of olive oil, salt, pepper and dry (or fresh) herbs*, and you have a great quick yet filling meal in the middle of the day.

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I think this is also a great way to monitor your meat consumption and ensure you are getting a good amount of veggies into your diet. When I first started LCHF I felt that I had to incorporate meat into every meal – and then it dawned on me that this is a low carb HIGH Fat diet, not a low carb HIGH meat diet!

*Depending on how strict LCHF you are – you can also add a little bit of balsamic vinegar to give it that extra little kick.

Enjoy 🙂

Easy One-Pot LCHF Meal!

I made this the other night for dinner, Lemon & Oregano Roast Chicken  – it was super simple and best of all, it looked after itself!


Now I realise that there is beer in this recipe so let me clear up two things:

1. I only had beer in the house because a friend brought a pack over during the weekend, and this is what was left over. Please don’t judge me! 😉

2. Swap out the beer with the same amount of white wine or to be even more LCHF friendly with the same amount of chicken-stock and you are good to go 🙂

I served this with a roasted parmesan cheese cauliflower and it was a really lovely meal.

You can find the recipe over at The Travelling Chopsticks

I hope that you enjoy it as much as we did 🙂

Inspiration and Zucchini Spaghetti with Pesto

Have you guys seen this buzzfeed yet?

23 Super Satisfying Low Carb Dinner – it really gave me such good inspiration for upcoming meals! And as luck would have it, I nearly had all the ingredients at home for No. 9 Pesto Zucchini Spaghetti today, so I made it for lunch!

I don’t know why I haven’t made this before! I have often seen recipes substituting spaghetti with zucchini and it never really grabbed my attention, but as I had everything at home today it seemed that it was a sign 🙂

Unfortunately I don’t have a mandoline, so I made the ‘noodles’ the old fashioned way – julienned them with a knife! It took a while, but I got there in the end.


It was delicious! It really felt as though I was eating pasta (just slightly watery)! I will definitely be making zucchini spaghetti again, and straight after I post this entry I will be ordering a mandoline on Amazon (it was just too much work by hand!).

What do you guys normally substitute pasta with?

A quick LCHF meal!

Hey guys – this is what I made for dinner last night:


Roasted Salmon with Pesto and Parmesan Topping!

This is an updated recipe from an old Delia Smith classic. For those of you do not know Delia Smith, she is arguably my favourite chef! Her recipes are always spot on, easy and tasteful and you really should visit her website and get inspired, see if you can update any of her recipes to be LCHF friendly 🙂

Instead of using breadcrumbs I finally chopped up some wallnuts – and the result was fantastic! Such a simple swap to make this LCHF friendly, and it has really inspired me to try this technique with other recipes! Hmm I wonder if it would work with wienerschnitzel?

And do you know what the best thing about this recipe is? You will have dinner on the table in less than 30 minutes? Whats not to love?


For the recipe – head on over to The Travelling Chopsticks! I hope you enjoy it 🙂

Chilli Stuffed Bell Pepper

Well I am back from a wonderful weekend in São Paulo, which included far too much drinking and far too much carbs, but I knew that was going to happen and have absolutely no guilty feeling about it what so ever 🙂

Now we are back on track – this is what I had for dinner tonight: Chilli Stuffed Bell Pepper with Melted Cheese!


It is a super easy dish to make, and if you make the chilli in advanced all you need to do is assemble it when you get home from work and pop it into the oven until the cheese melts and browns, and you will have dinner on the table in 15 minutes!

What you need:

  • Bell Pepper (capsicum) cut in half lengthwise
  • Your favourite chilli or meat sauce recipe – LCHF obviously, so NO beans!
  • Cheese – I choose a mixture of parmesan and gouda as that is what I had in the fridge!

What you do:

  • Heat up your meat sauce
  • pop your bell pepper into the microwave for 2 minutes, or until the pepper is hot but not soggy! Go one minute at a time.
  • Place your warmed up bell pepper on a roast rack in a roasting tin – this help keep the bell pepper to keep upright.
  • Scoop your meat sauce and carefully put them in the bell pepper halves.
  • Cover generously with cheese.

Before I put the cheese on and into the oven!

  • Pop it in the oven under the broiler until cheese has melted and is slightly brown (this took 15 minutes for me)
  •  Serve Immediately EAT and ENJOY 🙂


Minute Steak & Challenge

I may have bitten off more than I can chew with making the Unprocessed October pledge!

I was feeling so passionate and inspired when I wrote yesterdays post, but something that I failed to take into consideration is that I live in a completely new country, I barely speak the language and still do not know my way around at all, not to mention that nothing is familiar in the supermarket!

Yesterday afternoon, I took a little walk to my local supermarket here in Brasilia to buy a few things for dinner. I also wanted to take the opportunity to acquaint myself with it and really get to know the products that they sell. I have to admit it was rather discouraging! Don’t get me wrong the produce looks very good – a descent variety of vegetables and cuts of meat, but what was really discouraging is all the ‘side’ products.

I spent 20 minutes in the cold meat section trying to find a good ham and fresh bacon- analysing labels, looking at ingredients and I found nothing that had no preservatives! Likewise I could not find a single Greek or natural yoghurt which did not have sugar as its second ingredient…it dawned on my very quickly, that this challenge could be very, very difficult!

However, with that said – I am still going to try. It may be that at times what I eat is not truly ‘unprocessed’ but living in this corporate world it is ultimately about choices, and about making the best choice with the options you have.

Talking about choices, yesterday I did make the best choice for dinner though: Minute steak, with a creamy onion sauce. It was one of those meals, that I had a vague idea of what I wanted, but ‘free styled’ it and was very surprised (impressed?) with the results! Although I would like to perfect the recipe, the ingredients are so simple, I think anyone could throw this together. Best of all, it took me all of 25 minutes from start to finish! Perfect for a mid-week meal.

I also made a point of using a local Brazilian brand of cream cheese, not only is this half the price of my usual Philadelphia cream cheese but it is also about being brave in the kitchen – don’t get stuck in a rut and be adventurous. I’m glad I did, as it turns out, I think I prefer this cream cheese….


Brazilian cream cheese and cream

So this is what I did:


  • Olive oil (butter would have been better…but I don’t have any at home!)
  • 3 minute steaks
  • 1 yellow onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 1 chili, de-seeded and thinly sliced
  • cream cheese
  • milk
  • cream
  • dried oregano
  • salt and pepper

Heat a frying pan with olive oil, in the meantime season your steaks with salt and pepper.

When the oil is hot, fry the steaks, a minute on either side (hence the name!) until brown on a high heat. Remove the steaks from the frying pan and let rest.

Turn the heat to low and if needed add more oil in the frying pan. Then add the onions and chili and let them sweat for a few minutes, add the capsicum and sauté it all together until your happy with the consistency (I ike to have a bit of bite left in my capsicum)

Add a little bit of milk and cream cheese. Let the cream cheese melt into the liquid. Add some cream to thicken the sauce. I do not have quantities for this (as I didn’t measure it…hence I need to refine the recipe) but I think you can add a little of everything at a time, until you get the consistency that you like.

Season it was salt and pepper, and then add some dried/fresh herbs of your choice. I used oregano with very good results.

Put the steaks back into your sauce, cover the pan with a lid and let simmer for a minute or so. Just to heat up the steaks. Then they are ready to serve!


I didn’t have my steaks with any sides, but this would go really well with some boiled broccoli or green beans, something to help mop up all that creamy sauce!