Web20 Low-Carb, High-Protein Lunch Recipes for Winter. Amp up your midday meal with one of these nutritious lunch recipes. Highlighting seasonal ingredients like …
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WebHeat the butter in a large dutch oven. Add the leeks with a little bit of salt and cook until browned, about 3-5 minutes. Add the garlic and thyme, and cook until garlic is …
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Peel and wash an equal amount of raw beetroots and carrots and grate them into a bowl. I find 2 medium size beetroots and around 4-5 medium size carrots do the job nicely; this makes a good amount so I can store it in the fridge.
This shredded carrot salad is much lighter and has a bright flavor! All you need for this easy and quick carrot salad recipe is one main ingredient: shredded carrots. You can also add 1 clove minced garlic, and a light sweet and tangy vinaigrette made with olive oil, vinegar, honey, coriander, salt, and pepper.
Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister.
Join the conversation! MAKE IT SHINE! ADD YOUR PHOTO 450 g uncooked beetroots (get the small, young ones, with smooth skin and firm flesh) leafy fresh herb, chopped (cilantro, chervil, flat-leaf parsley) (optional) toasted nuts (almonds, pine nuts, cashews, peanuts) (optional) or seeds (sesame, sunflower seeds) (optional)