Series on Sauces: #1 Pesto

Are you having trouble getting enough fat in your diet? One of the most simplest and delicious way of upping your fat content is by using fatty sauces and dressings. And do you know what the best part is? There are so many different sauces to choose between that you will never get tiered of any of them and they are all LCHF.

You have the butter based sauces such as bearnaise and hollandaise. You have the yoghurt based sauces such as Tzatziki, there are mayonnaise based sauces such as aioli or caesar dressing, as well as oil based sauces such as pesto and chimichurri! You see – the list is endless!

By putting a dollop here and a dollop there – not only will your brighten up your plate, but you will naturally increase your fat content without giving it that much thought!

So I thought I would do a ‘Series on Sauces’. To help inspire both you and me on all the great options that are available at our fingertips in upping our daily fat content!

The first in my series is probably one of the most easiest – Pesto! This is such a great robust sauce, that it is delicious with everything, as it is so bright and vibrant.IMG_4861

Best of all it is so easy with a handful of ingredients which you basically pound together until you get the consistency that you like.

You can find the recipe at The Travelling Chopsticks by clicking here: Hey Presto: Pesto

Hope you enjoy the series 🙂


Perfect Roast Chicken

For those of you who follow my instagram account probably realise by now – My hubby and I love roast chicken! We probably roast a chicken at least twice a month if not more! It is quick, it is versatile and it is delicious!


As it is only two of us, we usually eat all the dark meat and skin in the first sitting (the skin is the best part and never warms up well later…so enjoy it while its crispy 🙂 We then save the breast meat for another meal, like a quick stir fry, chicken salad, caesar salad, what ever we fancy. Finally we make stock from the bones!

Roast chicken is so incredibly simple and easy! You can find my recipe for roast chicken over at The Travelling Chopsticks or just click this link:

Perfect Roast Chicken

Happy Eating 🙂

Cacio e pepe – zucchini style!

Last year C and I went to Rome for a little holiday – and before you ask me, no…I did NOT manage to follow the LCHF lifestyle while I was in Italy – are you kidding me? The land of amazing pasta and pizza and you expect me to have discipline…..? However both C and I did try to modify our behaviour so we didn’t indulge too much.

Instead of ordering our own pasta dish – we always shared one, and then made sure our other order was a meat and vegetables of some kind. Needless to say we ate very well in Italy 🙂

One of the dishes we had been dying to try was Cacio e Pepe – a typical Roman pasta dish which basically consists of butter, cheese and pepper. So simple, so delicious, and we loved it. When we got back to Brazil, we (unfortunately) managed to make it ourselves quite successfully. Which is such a pity – as pasta does not fit in the LCHF diet in ANY form!

However, butter, cheese and pepper does…..!

So yesterday inspiration struck – why not make cacio e pepe using zucchini noodles? And although it is not quite the same as the pasta version (slightly more watery), it really was incredibly delicious as well as incredibly quick to make. We served it as a side for lovely pan fried pork chop and voila – dinner is served.

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Zucchini Cacio e Pepe – serves 2

  • 2 large zucchinis, noodled (see post on noodler here)
  • 3 tblsp butter, cubbed and divided
  • 1 tsp freshly cracked black pepper
  • 3/4 cup finely grated Grana Padero or Parmesan cheese
  • 1/2 finely grated Pecorino

Melt 2tbsp of butter in a large skillet over medium heat. Add pepper and cook swirling pan until pepper is toasted (1-2 mins)

Add zucchini and remaining butter. Stir until butter is melted.

Once butter is melted reduce heat to low and add Grana Padano cheese, stirring and tossing with tongs until cheese has melted.

Remove from heat, add Pecorino cheese, stirring and tossing until it has melted and the cheesy sauce coats all the zucchini.

Serve immediately!


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Side note: The Grana Padano and the Pecorino cheese here are the star ingredients and is what makes this dish so delicious. I really encourage you to use both types of cheese if you attempt to make this. It will be worth it!

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!



Baked Cod Wrapped in Bacon!

Wow – what a combination, bacon, white fish and rosemary! It is something that I would not have naturally paired together, but my goodness does it work!

The recipe is simple and straightforward, and I am almost certain it will convert any person that does not like fish. I ate this together with sauteed cherry tomatoes with garlic, which went really well together, and gave a very Italian feel over the whole dish. You can find the recipe over at The Travelling Chopsticks, please click HERE photo 1 (17)

The recipe comes from Jamie Oliver’s book ‘Jamie’s Ministry of Food’. The book is really geared towards people who are not very confident in the kitchen, trying to give them basic tools and basic recipes which can be easily adapted into different meals. With the ultimate aim of getting people back into the kitchen and cooking more real food and eating less processed rubbish and take aways. So if you are not a confident cook, I would really recommend it. It may not be LCHF, but there are lots of great vegetables dishes, and meat dishes which can easily made into an LCHF meal.

A Fantastic LCHF Starter to Kickstart 2014!

Happy 2014 Everyone!

I hope that you have all had a wonderful holiday period and are feeling refreshed and ready for the new year and everything 2014 is going to throw your way! I know I certainly am 🙂

It has been terribly quite over here on LCHF…What? And I apologise. However, I have a great recipe that I want to share with you today and will be the official kickstart I needed for 2014:

Salmon Carpaccio with Salsa Verde


This has to be the simplest, quickest and yet most elegant LCHF starter I have made – and I think you guys will love it. Well if you like raw fish that is 😉

My mother and I got inspiration for this dish from a recipe we found in the newspaper here in Singapore, however we changed it to suite what we had at home and it worked perfectly.

This is what you need:

  • 1 fillet of frozen salmon
  • 1 bunch chinese celery (coriander would work perfectly for this as well!)
  • 1/2 cup olive oil
  • 2 coves garlic peeled
  • 2 green chillies, cut into pieces
  • Juice of 1/2 lemon
  • 1 tsp salt or to taste,
  • pepper

This is what you do:

Remove the frozen salmon from the freezer and place it in the fridge to thaw partially.

Wash and roughly chop the chinese celery and then place the chopped leaves in the food processor. Cover them with olive oil, lemon juice, garlic, chillies, salt and pepper and blend everything together into an emulsion. If the sauce is too thick add more oil. Keep the sauce in the fridge.

The salmon should be only partially thawed so that it is easy for you to slice. With a sharp knife thinly slice the salmon in 1/2 cm thick slices. I would calculate 3 to 4 slices per person.

Place the slices neatly on a plate and drizzle the sauce over the salmon and serve immediately

On another note, I’m currently in Singapore visiting my parents and am lucky enough to be based here for the next few months, so you will be seeing an increased focus on LCHF and Asian food – which will be a challenge but one I’m sure I can do 🙂

LCHF Pyttipanna

Last night, I made a LCHF pyttipanna – which was hands down the most amazing pyttipanna I have ever made! For those of you who don’t know what a pyttipanna is, its like a Swedish bubble&squeak or hash!

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Traditionally it is made with meat and potatoes – but last night, I substituted the potatoes with kabocha pumpkin, and it was delicious.

I mean, cauliflower rice instead of rice is ‘OK’, LCHF bread instead of normal bread is ‘OK’ but kabocha pumpkin instead of potatoes – was mindblowing (can you tell I am excited?). I did not miss the potatoes at all, infact I think it tasted better than normal!

So, why don’t you guys give this a try – you can find the recipe here:

Pyttipanna with Kabocha Pumpkin