- 3 Peak Recipes | Zoodles, Tabbouleh & Tuna Salad
- 3 Peak Recipes | Egg Bread, Prawn Skewers & Chicken Teriyaki
- 3 Peak Recipes | Cauli Wings, Aubergine Curry & Fish Pie
Who’s hungry for Egg Bread, Prawn Skewers & Chicken Teriyaki?
Well, we certainly are!
Have a look at these 3 peak recipes captured through Selina’s peak shots of irresistible meals!
Let’s be honest, we can all do with a fluffy serving of keto bread accompanied with even fluffier eggs! Let’s not forget a piercing pizzazz of skewered spicy prawns… Or, how’s about an earthy and peppery zesty round of chicken teriyaki?
Well look no further! You’ve found not only the write recipes, but the peak of them too!
Read on to find out what Selina’s creativity has been cooking up!
Eggy Egg Bread: Keto Style!
When is egg ever too much?
Never!
Certainly not when it’s paired with a spinach stew, the fluffiness can forever linger… Dancing through the air like a wandering feather…
My first attempt at the infamous egg bread keto style didn’t go down so well, but glad I had a go. Accompanied with Nigerian style spinach stew also known as eforiro; to make it keto, you have to reduce the amount of onion and tomato and use an entirely different oil. Nonetheless, it turned out brilliant!
(Spicy) Prawn Skewers!
Tried to be fancy-nancy. Shrimp/prawn skewers marinated in teriyaki sauce (see upcoming post). Green beans, herbed salmon, haddock and vegetables. Everything was grilled and it all came to roughly 16g net carbs! I eat one meal a day.
Chicken Teriyaki!
My family tell me I have a natural flair for East Asian food. Well thank you very much, I do try lol.
Optional: If you like heat, chop in some red chillies and add it just after the garlic and ginger.
Teriyaki Sauce:
- Liquid aminos 2-4 tbsp
- 4-8 tbsp sweetener of choice, (I used a blend of erythritol and about 5 drops liquid stevia)
- 1 garlic chopped finely
- ⅓ inch ginger chopped finely
- Salt (not too much, add at end)
- ½ tsp white pepper
- Xanthan gum, ¼ tsp
- 2 tbsp keto oil
Fry garlic and ginger in 2 tbsp oil until fragrant (about 30 secs), stir your ingredients and add it in. Cook until it bubbles, stir constantly to prevent sweetener from burning and to smooth out the xanthan. Add water if desired and you want a gravy like consistency.
If lumps remain, strain the sauce through the strainer then return to pan. Low heat and add your choice of meat, zoodles, vegetables etc. Then done.
I garnished with leeks as I ran out of onions but still tasted great. You could garnish with green/spring onion or sesame seeds.
COMING SOON!
Bbq Cauliflower “Chicken” Wings!
STAY TUNED!
New 3 Peak Recipes will be posted fortnightly!
Be sure to return with a rumbling write appetite!
If you’re after something hearty, tingly, tasty and tangy, why not subscribe to find out what Other Write Recipes Selina will cook up next?
All photos, food and articles belong to the authorship of Selina Paulson, London 2019. Edited by The Write Team, London, 2022.
- 3 Peak Recipes | Cauli Wings, Aubergine Curry & Fish Pie - April 12, 2022
- 3 Peak Recipes | Egg Bread, Prawn Skewers & Chicken Teriyaki - March 29, 2022
- 3 Peak Recipes | Zoodles, Tabbouleh & Tuna Salad - March 15, 2022
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