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Nutritional info per serving:
Seafood Chowder
Serves 1:
- Carbs: 9 grams
- Fats : 27 grams
- Protein: 19 grams
- Prep time: 5 minutes
- Cooking time: 20 minutes
Ingredients:
- 95g seafood mix
- 50g cauliflower
- 1 teaspoon extra virgin coconut oil
- 10g onion
- 1/2 clove garlic
- 15g celery
- 40mls vegetable stock
- 40mls heavy whipping cream
- 35g sour cream
- 1/2 tablespoon fresh parsley
Instructions:
- Drain the seafood mix (reserve any juice) and set aside.
- Wash and cut the cauliflower into 1-inch florets and thinly slice celery.
- Place a saucepan over a medium to high heat with a drop of oil and add in the onions and garlic. Cook for 2-3 minutes and then add in the cauliflower and celery and saute for 2 minutes.
- Pour in the juice and vegetable stock. Bring to the boil and reduce the heat to medium and cook for a further for 5-8 minutes until cauliflower is tender.
- Add in the cream, sour cream and seafood, mix well, and heat through for 5 minutes.
- Serve immediately topped with parseley.
Serves 1:
- Carbs: 9 grams
- Fats : 27 grams
- Protein: 19 grams
- Prep time: 5 minutes
- Cooking time: 20 minutes
Ingredients:
- Vanilla sauce
- 120mls heavy whipping cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter
- 1 egg yolk
- 480mls heavy whipping cream
- Cinnamon apples
- 3 tablespoons butter
- 3 apples
- 1 teaspoon ground cinnamon
Instructions:
- Drain the seafood mix (reserve any juice) and set aside.
- Wash and cut the cauliflower into 1-inch florets and thinly slice celery.
- Place a saucepan over a medium to high heat with a drop of oil and add in the onions and garlic. Cook for 2-3 minutes and then add in the cauliflower and celery and saute for 2 minutes.
- Pour in the juice and vegetable stock. Bring to the boil and reduce the heat to medium and cook for a further for 5-8 minutes until cauliflower is tender.
- Add in the cream, sour cream and seafood, mix well, and heat through for 5 minutes.
- Serve immediately topped with parseley.