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Blackberry Coconut Breakfast Bowl

 

Blackberry Coconut Breakfast Bowl

Course: Breakfast
Prep Time: 5 minutes
Servings: 2
Calories: 467 kcal

This breakfast bowl is smooth and creamy, and has the wonderful flavors of blackberry and coconut. A great start to the day.

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Ingredients

  • 1 cup blackberries
  • 1 cup coconut milk
  • 3 tbsp ground flaxseed
  • 1/4 cup water
  • 1 cup spinach
  • 1/4 cup coconut flakes
  • 2 tbsp chia seeds

Instructions

  1. Mix the flaxseed with the water in a cup until the water is absorbed (only needs about 10 seconds).
  2. Pour most of the blackberries (saving some for garnish), coconut milk, spinach and the flaxseed mixutre into a blender and blend until smooth.
  3. In a separate pan fry the coconut flakes for a minute or two on high heat to toast them.

  4. Pour the berry mixture into two bowls and sprinkle the remaining ground flaxseed on top along with the chia seeds and coconut flakes. Enjoy immediately.

Recipe Notes

You can store the blackberry mixture in the fridge and use it the next day if you like. Note that in the picture i've used pumpkin seeds as I didn't have any hemp seeds on hand but this is great with hemp seeds.'You can use any seed you like (check the net carbs first though!)

Nutritional Information:

Calories: 467, Fats: 41g, Protein: 9g, Net Carbs: 8g

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Tofu Spinach Curry (Saag Paneer)

Tofu Spinach Curry (Saag Paneer)

Course: Dinner, Lunch
Cuisine: Indian
Servings: 3
Calories: 419 kcal

A delicious vegan keto take on an Indian classic, this curry is simple, bursting with flavor and full of nutrition.

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Ingredients

For the Tofu

  • 2 tbsp Coconut oil
  • 300 g tofu
  • 1/2 tsp cumin
  • 1/2 tsp garam masala
  • 1/2 tsp cayenne pepper
  • 2 cloves garlic (crushed)

For the Spinach Curry:

  • 400 g frozen spinach (thawed)
  • 1 Tomato
  • 200 ml coconut cream
  • 4 cloves garlic
  • 1 tbsp crushed ginger
  • 1/4 tsp garam masala
  • 1/4 tsp salt
  • a pinch of red pepper flakes

Instructions

  1. Cut the tofu into 1 inch long strips. Lay down a cotton tea towel and place the tofu on top. Folder the tea towel over onto the tofu and press down to drain the moisture. Do this for a minute or two, rolling the tofu over once to get all the sides.

  2. Heat 1 tbsp of coconut oil in a pan on medium high heat and add the tofu. Cook for 10 minutes or until golden brown stirring frequently.

  3. In the mean time Add all of the ingredients for the spinach curry into a blender and puree until smooth.

  4. Add the garlic to the pan with 1 tbsp of coconut oil and fry for 3 minutes. Add the spinach curry.

  5. Cook for a further 5 minutes to let the flavors absorb. Serve immediately. 

Recipe Notes

Nutritional Information:

Calories: 419, Fats: 35g, Protein: 15g, Net Carbs: 10g

Nutrition Facts
Tofu Spinach Curry (Saag Paneer)
Amount Per Serving
Calories 419 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 28g 140%
Sodium 334mg 14%
Potassium 985mg 28%
Total Carbohydrates 16g 5%
Dietary Fiber 6g 24%
Sugars 3g
Protein 15g 30%
Vitamin A 322%
Vitamin C 20.2%
Calcium 22.6%
Iron 30.4%
* Percent Daily Values are based on a 2000 calorie diet.