For one smoothie, mix together in a blender:

1 avocado

juice from 1 lime

1 tsp vanillapowder/essence

1 tbsp freshly grated ginger

200 ml heavy cream

100 ml mil

4 ice cubes

3 - 4 chicken fillets

100 ml oil (canola/rape seed oil)

1 tbsp tomatoe pureé

1 tbsp dijon mustard

1 tbsp parpika powder/spice

dash of white pepper & salt

juice of one lemon

Mix all together in a small plastic bag. Lay the chicken in the bag and make sure all the filléts are covered.  Leavet to baste for a few hours in the fridge.

Enjoy your bbq, this chicken tastes really great, very nice lemony flavor!

Bloody mary has always been one of my favorite drinks, and still is.  I make a LCHF friendly version.  Tomatoe juice has 3.5g carbs/100g, which can end up being quite a lot of carbs after many ml!  But mixed with water makes it more LCHFnice!

4 ice cubes

4 cl vodka

freshly ground black pepper

1 tsp freshly grated ginger

1 tsp worcestershire sauce

1-3 drops of tobasco

100 ml tomatoe juice

100 ml water

1/4 lime (if you like)

Stir together and add a stick of celery.

Enjoy and have a good Friday!

2 organic eggs

2 TBSP heavy cream

1 TBSP butter or coconut oil

1 TBSP butter 'On Top'

Mix together the eggs and cream.  Melt butter/oil in a frying pan.  Fry the omelett as a pancake.  Flip over and fry other sida.  Add the last spoon of butter on top just before eating! It's very nice and will keep you full for a long time!

250g Italian cream cheese, Mascerpone for e.g.

100ml creme fraiche

200ml grated cheese, a strong cheese with high fat percent.

Pepper

Mix the cream cheese and cream fraiche.  Grate the cheese and stir into the sauce, grind fresh black pepper and mix in.  Before serving sprinkle some grated cheese and pepper on top.

Enjoy with bbq food, to a sallad or add a click in your stew.

Very nice the next day too - so the cheese has had time to blend together.

4 Portions

4 chicken fillets, cut into smaller pieces (2x2 cm)

1/2 leek cut into 1cm thick pieces

1/2 broccoli

5 mushrooms, cut into pieces

50g butter

2 Tbsp curry powder

2 Tbsp dijon mustard

1 Tbsp tomatoe pureé

2 cloves of garlic crushed

1 Tbsp paprika powder

300-500 ml heavy cream

Melt butter in a pot.  Brown the chicken and add the mushrooms so they also get colour.  Pour in cream and add spices, except garlic.  Cut up the broccoli and leek and add these to the stew.  Allow to simmer for 10 min.  Add the garlic 3-4 minutes before the curry has finished simmering.

The garlic adds a lovely flavor and taste when it has not boiled for too long.

Enjoy!

2-4 portions

100 ml oliv or avocado oil

100 ml vinegar

2 TBSP dijon mustard

1 TBSP tomatoe pureé

Blend all together in a blender so that the oil mixes in and becomes a smooth sauce. The dip is good like this or you can add:

100 ml mayonnaise

Mix together and enjoy with fresh prawns! Very nice! :)

4 avocados (size: small)

2 cloves of garlic

2 drops tabasco

1 pinch of cayenne pepper

200ml creme fraiche

Juice of half a lime

salt & pepper

Mash the avocado and add the rest of the ingredients.  Mix well.  If you want a smooth guacamole use a mixing machine.

Nice with grilled foods, to boiled eggs or just as a snack.

6 servings

1 kg ground meat / mince meat

10 medium sized mushrooms

100g butter

1 yellow peppar

2 onions

2 TBS tarragon

3 garlic cloves

300ml water

1 liter heavy cream

salt & peppar

a cup of chopped parsley

creme fraiche - to add to each serving.

Fry the mushrooms in a pan, until crispy and brown.  Lay over in a big pot.  Fry the meat till brown and put onto pot.  Add spices and liquid and bring to the boil.  Allow to simmer for 5-8 minutes.  Add the yellow pepper and parsley, and heat it all up together.

Serve with a click of creme fraiche in every bowl.