Pepper Cashew Chicken

We have found a new favorite dish for the stressful everyday life. The paprika cashew chicken comes to the plate with a delicious amount of sauce and an absolutely round, creamy taste. And best of all, it's done in 30 minutes with half the time spent waiting and the cashew simmering chicken. It tastes the way it is - but anyone who needs a side dish goes back to cauliflower rice.

Active time: 30 minutes // Total: 30 minutes

Ingredients
3 chicken breast fillets
1 onion
1 tbsp coconut oil
1.5 red peppers
100 ml of coconut milk
200 ml vegetable broth
100 ml chunky tomatoes
1 teaspoon paprika powder
0.5 red chili
60 g of cashews
1 pinch (s) of salt, pepper

Preparation
1. Rinse chicken and pat dry. Remove onion and dice roughly. Wash a whole paprika, core it and cut it roughly. Wash half a bell pepper, de-corer, dice small and set the dice aside.
2. Heat coconut oil in a saucepan. Sauté the onion and coarse pieces of pepper, dusting with paprika powder. Add vegetable stock, chopped tomatoes and coconut milk and bring to the boil. Add chicken fillets and cook covered for 15 minutes. Put 2 tablespoons cashews aside and chop. Add the remaining cashews to the sauce.
3. Now take the chicken fillets from the sauce. Puree the sauce with the hand blender. Season with salt and pepper. Put the chicken back into the pot, add the pepper cubes to the pan and heat again. 4. 4. Season with salt and pepper and serve sprinkled with the chopped cashews.

If you have time to prepare, put the cashew nuts in water a few hours in advance.

We love our "Paleo Good Appetite" spice, which you can order at Just Spices.

We are excited about this dish! For all fans of our Chicken Tikka Masala from our second cookbook, this is the perfect sequel.

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Beetroot Salad

Beetroot salad something different - as a carpaccio. Not only in winter, we enjoy over and over again this colorful and vitamin-rich salad plate. Because this salad creation can be changed in the summer, for example, with fresh wild herbs and berries of any kind.
Together with our turmeric dressing - a true taste explosion! We just love this red tuber.
Whether you choose raw or pre-cooked beetroot for this salad is up to you - in any case, both are delicious. :-)

What else can you do with the leftover beetroot ?! Little idea kick-off: Beetroot Smoothie, provides you with the necessary energy for the start of the day.

Active time 15 minutes

Ingredient
4 beetroot (pre-cooked, or raw)
2 handfuls of lettuce (as desired, such as lamb's lettuce)
1 spring onion
2 hard-boiled eggs
2 tablespoons of pine nuts
optional: fresh chives
4-5 tbsp turmeric dressing


Preparation
1. Slice red beets into thin slices and "fan" them on the plate.

2. Wash salad. Cut the spring onions into thin rings. Chop hard-boiled eggs roughly. If necessary, chop some fresh chives.

3. In a bowl, mix the salad with 2-3 tablespoons turmeric dressing and place on the center of the plate.

4. Spread the spring onions, eggs, pine nuts and chives on the beetroot slices and drizzle with the rest of the dressing.

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Omelette with tomatoes and spring onions

Omelette with fruity tomatoes and aromatic spring onions is delicious and ready to go.

Port: 2Time: 20 minStatus: very lightcalc: 262KH: 5.7gE: 20.4gF: 24.2g
kitchen appliances

1 hand blender, 1 work board, 1 knife, 1 pan, 1 tablespoon

Ingredients
6 eggs
1 shallot
2 spring onions
2 tomatoes
1 pinch of nutmeg
2 tablespoons butter
1 tbsp olive oil
Sea salt (Fleur de sel)
pepper

Preparation
1. Beat the eggs into a bowl, mix with the hand blender and salt and pepper • Peel the shallot and finely chop it • Clean the spring onion and cut into rings • Wash the tomatoes and cut into pieces.

2. Melt butter and oil in a pan and sauté half of the shallots. • Add half of the egg mixture and cook over medium heat. • Put some tomatoes and spring onions on top of the omelet.

3. Prepare the second omelette in the same way • To prevent the first omelet from cooling, it can be kept warm in the oven at 100 ° C. • Add freshly grated nutmeg to both omelets and serve.

We wish you a good appetite!

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Salmon with sweet potatoes on spinach

Healthy food does not have to be complicated! Even with few ingredients, you can conjure up a great fitness food in no time! The ingredients should be as natural as possible and at the same time very nutritious. It is important that the ingredients contain both the macronutrients (protein, carbohydrates and fats) in balanced proportion as well as many micronutrients (vitamins and minerals). Today's court definitely covers all these criteria and the preparation is very easy. :)

1 piece (125 g) Stremell salmon
100 g fresh spinach leaves
150 g sweet potato
1 tbsp coconut oil
salt and pepper

Preparation
1. Peel sweet potato and cut into small cubes. Heat the coconut oil in a frying pan and sauté the sweet potato pieces on all sides for about 10 minutes, turning them over several times, seasoning with salt and pepper.
2. At the end of the cooking time, add the fresh spinach to the pan until it disintegrates.
3. Serve spinach and sweet potato cubes with the Stremelachs on a plate. (Stremellachs are hot smoked salmon, so this salmon can be consumed immediately.)
4. This dish proves that with only a few ingredients you can prepare a super healthy meal in only three steps! For the complete preparation you only need about 10 minutes and you supply your body with almost all important nutrients!

Salmon fillet with sweet potato on spinach
Sweet potatoes are rich in manganese, folate, copper and iron as well as in vitamins C, B2, B6 and E and H. In addition, the starchy vegetables regulate our blood sugar levels, act as stress killers and even protect the heart. You can find more about this in my article fitnessfood sweet potato.

Spinach also contains many important vitamins and minerals, e.g. Iron. The iron content is not quite as high as originally thought (guilt was a comma error), but the nutrient density can still be seen! In addition, the chlorophyll contained in the spinach (whereby the leaves are so beautiful green) acts as a true fountain of youth. Chlorophyll acts as a natural antioxidant, fighting free radicals and thus detoxifies. In addition, it is helpful for healthy blood formation and our body can thereby better utilize other nutrients.

Salmon contains a high proportion of polyunsaturated omega-3 fatty acids. Omega-3 fatty acids are involved in numerous reactions of the body's cells and are less stored in body fat than fats with high levels of saturated fat. The consumption of salmon also has a positive effect on our cholesterol level: The harmful LDL cholesterol decreases, while the level of "good" HDL cholesterol increases. In addition, these fatty acids are said to have antihypertensive and anti-inflammatory properties.

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Paleo baked salmon with pepper and oranges

Salmon in a baked version is extremely tasty, as it remains very juicy. You have to try this low carb recipe.

Preparation Time: 30 min
Ingredients
4 fresh salmon fillets á 150g
1 red onion
1 small red pepper
1 orange
1 tsp honey
1 red chili pepper
1 tbsp of oil
1 clove of garlic
5-6 stems of parsley
1 pinch of thyme rubbed
red and black pepper from the mill
Sea salt from the mill

Preparation
1. Preheat the oven to 160 ° C • Wash the salmon and pat dry with kitchen paper, then season with sea salt and let stand briefly • Peel the onion, cut in half and cut into thin slices • Wash the peppers, cut in half, remove the partitions and the core casing • Peel the garlic and finely dice • Halve the chili pepper, remove the dividing walls and seeds and finely dice them • Peel the orange with the knife and fill the pieces so that the skin remains between the orange fillets.

2. In a pan, heat half of the oil. • Roast the salmon for 1 minute and remove from the pan. • Place the salmon on a kitchen towel (to drain the fat) and place in a casserole dish. Season with the pepper and thyme Add circulating air to the oven for about 10 minutes at 160 ° C.

3. Wipe the pan with a kitchen towel, add the remaining oil and sauté the onions • Add oranges, paprika, garlic and the chili pepper, lightly sauté for 3-5 minutes. • Add honey and stir everything. • Put the plates in the oven to serve nice and warm

4. Take the salmon out of the oven and serve immediately • Spread the orange-onion mixture over the fish • Wash the parsley, shake it dry and finely chop it, then sprinkle over the menu and serve.


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Low Carb Pizza Margherita

A delicious low carb pizza can be prepared very quickly and easily. If you like, you can choose the Margherita with other favorite ingredients.

Preparation time 30 min
kitchen appliances
1 work board, 1 knife, 1 bowl, 1 tablespoon
Ingredients
1 Lizza Low Carb Pizza dough
100 g mozzarella, grated
100 g tomatoes lumpy
1 tomato
1 tbsp olive oil
3 stems of basil
Oregano, rubbed
sea-salt
pepper
Preparation
1. Place the dough on a baking sheet lined with parchment paper and preheat it in a preheated oven for 8 minutes at 220 ° C. • Wash and slice the tomatoes. • Wash the basil and drain • Chopped tomatoes, olive oil, salt, pepper and some oregano in a bowl mix.

2. Take the tin out of the oven and turn over the dough. • Spread the tomato sauce and sprinkle with mozzarella. • Put the tomato slices on the cheese and bake the low carb pizza for at least 10 minutes at 220 ° C. • If you like it very crispy, leave it a few more minutes in the oven.

3. Plucking basil leaves off the stem • Sprinkle and serve low carb pizza with ground oregano and basil leaves.

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Paleo Salmon with Béarnaise Sauce

Here comes a first class dinner dish: the salmon with béarnaise sauce, asparagus and spinach is just a dream and will surely impress any guest. We could not get enough of it. The nicest thing: The sauce Béarnaise succeeds very easy in the blender. We took real butter for the Béarnaise, but it works with Ghee as well.

For 3 people // Active: 30 minutes // Total: 30 minutes
ingredients
3 salmon fillets (150 g each)
15 bars of green asparagus
3 handfuls of spinach
5 tbsp olive oil
1 tsp salt
1 tsp pepper
3 egg yolks
0.5 lemon
1 shallot
125 g of butter
kitchen Accessories
mixer

preparation
1. Preheat oven to 180 degrees.
2. Remove asparagus from the woody ends, if necessary, peel in the lower third.
3. Mix the asparagus spears with 2 tablespoons of olive oil and a little salt and pepper, then place on a baking tray lined with baking paper. Put in the oven.
4. Heat some olive oil in an oven-proof pan. Roast salmon in it from both sides, but do not roast completely. Then put the pan to the asparagus in the oven.
5. Now spinach in a little olive oil with a pinch of salt until it collapses.
6. In the meantime, make the Béarnaise sauce: squeeze out half of the lemon, peel the shallot and quarter. Now mix the egg yolk, lemon juice, shallot, a little salt and pepper in the blender until the shallot is completely chopped.
7. Melt the butter over medium heat and slowly add to the blender. Run the mixer at the lowest level. 8. The sauce will thicken now.
9. Serve now: place the salmon on some spinach, put the asparagus spears over it and pour over the béarnaise sauce.

Fits to
Spinach with pine nuts
Celery vegetables (= french fries)


Of course you can also make other vegetables as a side dish, such as cauliflower or parsnip. But the Béarnaise sauce is an absolute must-have for a wonderful piece of salmon.

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