Servings: 6 550 g skinless boneless chicken thighs1 tsp salt½ tsp ground black pepper1 tsp red chili powder2 tsp ground coriander seed2 tbsp ginger garlic paste2 tbsp coconut oil2 bay leaves1 cinnamon stick1 green chilli pepper, chopped100 g white onions100 g mushrooms425 ml coconut cream20 curry leavesfresh coriander, chopped Chop the chicken into bite-sized pieces. In a bowl, combine the chicken with salt, pepper, red chili powder, ground coriander, and ginger garlic paste. Allow marinating for a few minutes. In a heavy bottom saucepan or wok, heat the coconut oil. Once it gets hot, add the bay leaf and the cinnamon stick. Add the green chili pepper and chicken. Cook the chicken until it starts to get some color. Add the onions and mushrooms and stir well to combine. Once the mushrooms start to release their juice, add the coconut cream and the curry leaves. Bring to a boil and simmer for about 5-6 minutes until all the flavors are well infused and the onions have softened. Taste and season with more salt if needed and finish with a generous sprinkle of coriander. Tip! You can also use any low-carb vegetables you like in the stew. Perfect to serve with cauliflower rice.

Servings: 2 150g Romaine lettuce75g cherry tomatoes1 avocado2 tbsp fresh coriander½ yellow onion½ green bell pepper325g boneless chicken thighs40g buttersalt and pepper1 tbsp Tex-Mex seasoning75g cheddar cheese, shredded125 ml sour cream (optional) Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Set aside. Slice onion and pepper fairly thin. On a separate cutting board, cut the chicken into thin strips. Fry the chicken in butter in a large skillet over medium-high heat. Salt and pepper to taste. When the chicken is almost cooked through, add onion, pepper, and Tex-Mex seasoning. Lower the heat and continue to fry while stirring for a couple of minutes until the chicken is thoroughly cooked and the vegetables have softened just a bit. Place lettuce in a bowl and add the chicken mixture. Add shredded cheese, diced avocado, chopped tomatoes, and fresh cilantro. Tip! A spoonful of your favourite salsa can be a nice addition. Also, feel free to substitute guacamole for the avocado in this fajita bowl.

Servings: 2 40 g butter300 g braising steak75g smoked pork belly40g pearl onions1½ garlic cloves½ carrot, sliced40g mushrooms225ml red wine, dry1 bay leaf¼ tsp dried thymesalt and ground black pepper Cauliflower mash 400 g cauliflower40 g butter or olive oilsalt and pepper Cut the braising steak into small cubes, about 1-1.5 inches. Place a dutch oven or large heavy-bottomed pot over high heat. Add half of the butter. Sear the beef in batches; do not add it all to the pot at once as this will cool the cooking surface and you won’t get a nice brown finish on your meat. Season generously with salt and pepper. Once all the meat is nicely browned, remove it from the pan and set aside for later. Cut the pork into small pieces and slice the carrots and mushrooms. Add to the already used dutch oven or pot along with the remaining butter and sear over medium-high heat. Once the vegetables and pork have cooked for a couple of minutes, add the seared beef back to the dutch oven. Add wine and seasonings. Stir and bring to a boil. Lower the heat and let simmer for 1.5 hours or until the meat is very tender. Check every now and then and add water if too much liquid has evaporated. Season with salt and pepper to taste. While the stew is simmering, make the mash. Rinse and trim the cauliflower and cut into small pieces or florets. You can use both the stem and the leaves. Boil in lightly salted water for about 5 minutes until the pieces are soft but not mushy. Drain and discard the water. Add butter and use an immersion blender to reach desired consistency. A hand-held electric mixer works as well. Season with salt and pepper to taste.