This keto and paleo dish is simple with just a handful of ingredients — yet it’s big in flavor. In this palatable meal, tasty shrimps are accompanied with fresh, gently cooked spinach. Garlic adds a sharp flavor while ginger lends a zesty bite. This dish is super-quick to make — it takes less than 10 minutes, so it makes just the perfect nosh for the busy weeknights. Serve as is, or over cauliflower rice and a slice of good low-carb bread or some keto crackers.
Fish & Seafood
When I was visiting my German boyfriend (now my husband!) when he still lived in Germany over 10 years ago, I often bought him a frozen ready meal called Schlemmerfilet Bordelaise. It was so convenient; I’d just pop it in the oven and he’d gulp it down with gusto, because Schlemmerfilet Bordelaise is one of those classic German comfort foods. (Basically, it’s just Alaskan pollock crusted with a crunchy, buttery herbed crust.) And it really overdelivered: all you had to do was grab the package from the supermarket’s freezer, throw it into the oven at home, and a hearty, heavenly-tasting meal would be ready in no time.
But the commercial version is full of harmful ingredients, like wheat flour, glucose, rapeseed oil, rice starch, dehydrated glucose syrup, and sugar. They’re definitely not suitable ingredients for a keto lifestyle—or for any other type of healthy lifestyle, for that matter!
Ten years ago I was vegetarian, but nowadays I eat fish and I started missing this tasty and convenient comfort food, so I developed my own clean, keto-friendly version. Not only is it much healthier than the store-bought version, it tastes even better!
Für die deutsche Version dieses selbstgemachten Schlemmerfilet Bordelaise Rezeptes (ohne Gluten, keto-freundlich und kohlenhydratarm), bitte den Fensterinhalt nach unten verschieben.
If you wonder why I have been quiet for almost two weeks here on my blog, the reason is that I have been writing guest posts and planning for my next product. And as always, I have also posted some recipes exclusively on my Facebook page, however I’m planning a blog post about those to ensure that the readers who are not in Facebook can also enjoy those recipes.
Usually my Facebook-exclusive recipes are created on extempore basis, when I haven’t taken any progress photos and when I don’t explain very much about the development process. However, I consider the recipes as worth sharing because I’m sure that people will enjoy them. Below is a photo of my Sugar-Free Peppermint Fudge, which was originally just an experiment from scratch, but which turned out the most scrumptious and palatable treat!