The secret to get that really fresh and vibrant feeling of your pizza salad is to use real vinegar in it and oregano. Apart from that, the other ingredients can be altered. This time we used point cabbage instead of white cabbage and also added some raw bell pepper in to add some extra fibers and vitamins.
1 cabbage head
1 Tbsp 24% vinegar
1 Tbsp water
2 Tbsp mild olive oil
Salt & pepper
Mix the vinegar, water and olive oil with the seasoning in a bowl.
Shave the cabbage finely and chop the bell pepper. Add to the bowl with vinegar.
Toss well and leave for a while, preferably over night.
We had the pizza salad for lunch with a “spinach cake”. It was supposed to be a frittata but we had ran out of eggs apparently, having only two left. But that worked as well, by whipping the eggs with some water before covering the spinach and than topped it with a lot of grated pecorino.
It is very convenient to use frozen, chopped spinach since it really is fast food and can easily be kept in the freezer at all times. Very handy. Just de-frost it in the frying pan before adding the eggs.
Avocado and some leftover chicken was served to the pizza sallad and spinach cake as well.
Another lamb stew packed with spices and flavour! Can’t get enough of it and it is so convenient to just let it slowcook in the Wonderbag. To add some extra color and nutrients to the tomato-red stock and the orange root vegetable mash we had steamed red cabbage served with it.
We found some really nice pieces of lamb neck and lamb leg at the butcher, perfect meat for this stew.
Spicy lamb stew
Lamb meat on the bone, 1-2 kg
400 g crushed tomatoes
Bone broth + water
Ground sweet paprika
Salt & pepper
1. First, dry-roast the coriander and cumin seeds in a pan.
2. Mortar together with the turmeric, paprika, salt and pepper.
3. Toss the lamb meat in the spices.
4. Heat a pot with lard, coconut oil or butter and brown the meat.
5. Place the meat aside, chop the onion and brown it until soft in the pan. When soft, add chopped garlic and grated ginger.
6. Place the meat back in the pan and add the crushed tomato, bone broth and water to cover all the pieces.
7. Add the cloves, cardamom and cinnamon.
8. Let the stew boil softly for at least 30 minutes and place in the Wonderbag for a minimum of 4 hours.
The stew is of course possible to leave on the stove top to finish as well, but a slowcooker is better!
All the spices creates a well needed cosiness and warmth during these cold winter months. To balance the dish, it’s nice to squeeze some lemon juice on top before eating!
Another pretty piece of meat being well-treated in the Wonderbag! A chuck steak of venison cooked in bone broth seasoned with garlic and rosemary.
The stew was served with oven cooked beetroot fries and fresh green kale.
Garlic and rosemary venison
Venison chuck steak
Salt & pepper
Bone broth + water
White wine vinegar
Add all the ingredients except the white wine vinegar in a pot and let it cook for about 30 minutes on the stove, make sure there is enough liquid to cover the meat. Add the white wine vinegar after taste before placing the pot in the Wonderbag for at least 8 hours, I left it overnight.
Unpack the Wonderbag and let the pot come to boil again on the stove and maybe reduce slightly. Remove the venison meat from the bone, which should be really simple because it is so tender!
It is very nice to serve fresh green kale to any stew because it will soften slightly from the stew stock. The beetroots are such a great taste combination to the garlic and rosemary.
This is a simple and quick dinner for a weekday, or the weekend if you´re busy with other things than cooking… A meatloaf of minced venison meat and rice made of cauliflower, turnip and carrots. Find out the tasty seasoning below!
The meatloaf was seasoned with estragon, green pepper, dijon mustard and red onion. Dijon mustard and estrogen is such a nice combination that also goes very well together with red onion. Make sure to use a lot of seasoning since the venison meat is almost fat free and therefore requires some extra.
Work all the ingredients into a loaf in a oven ramekin. I used the cauliflower leaves to decorate around it, eatable decoration! Since there is no fat in the meatloaf I topped with some lard as well. Place in the oven at roughly 175°C and don’t let it go for too long since it will become dry. The core should be slightly pink.
The vegetable rice is very simple made with help of a kitchen mixer. Use the “S-blade” to shred the cauliflower and the grater plate for the carrots and turnip. Quickly steam it in a pot to soften it slightly.
Make sure to add some acidity to the rice when serving, for example white wine vinegar, which makes it really fresh. Also top with a click of butter!
How is my diabetes going? Pretty well, even though it is always a dreadful thing to live with. The last couple of weeks I’ve just been waiting for my Freestyle Libre, which is a continuous glucose meter, meaning that there is no need to prick the fingers all the time just to get a single value of how the blood sugar level is. And this week I finally got it!
And at the same time I met my diabetes nurse and measured the HbA1c to 35 mmol/mol! That is an awesome result according to any reasonable person. But according to the nurse it is of course way to low, because that is a value of a healthy person! He told me his value is 34, so it is not really normal for me to have that low (they’re so afraid that means a lot of hypoglycemia events). But I just claimed my right to have healthy values just as anyone else and mentioned I don’t suffer from any severe hypoglycemia.
Nowadays I simple have a sensor stuck to the back of my arm reading my glucose levels continuously and saves a data point every minute. It simplifies the glucose control so much compared to get a single value a few times a day from pricking the finger and measuring only a few times a day since you get so tired of doing it. The data is transferred to a hand unit by NFC, very handy!
Below is a curve from a day this week, an incredibly nice line of stable and low blood glucose levels! At 12 o’clock I had my lunch which is not even noticeable in the curve, thank you low carb.
What happened during the evening? Christmas party with my colleagues! I underestimated the amount of bolus insulin needed because the food was said to be free of sugar, grains and all that and I couldn’t see any visible carbs so I assumed I wouldn’t need much insulin since I also had some glasses of wine. But clearly there must have been some type of sugar in the food… Well, it was tasty at least.
To have this continuous glucose meter as a helping hand is the best thing that have happened since I got this terrible disease. Knowledge is power!
We had a good amount of minced pork meat leftover in the freezer, that was turned into a mincemeat sauce with homemade bone broth and delicious root vegetables. The sauce was served with steamed cooked red cabbage and some green leaves.
Chop the onions and brown them in coconut oil. Add the minced meat and let it fry.
Chop the rest of the vegetables into small pieces and add to the meat and onions.
Add the bone broth, crushed tomatoes and all the seasoning.
Let it simmer for as long as possible to let the flavors set, but at least until the vegetables are soft enough, which should take about 20 minutes.
To the mincemeat sauce some red cabbage was steamed. At the bottom of the large pot is some water and a steam inset. The cabbage is steamed for about 5-10 minutes so that it still keeps some crunch but are soft enough to be a perfect combination to the sauce.
Time to find what the Wonderbag can do with our favorite piece of meat – the oxtail! We did a classic stew with canned tomatoes, onions, chili and herbs and of course our bone broth as the base.
The recipe can of course be used for making the stew on the stove or in the oven as well. A Wonderbag isn’t necessary but it makes it more convenient with slow cooking!
Tomato oxtail stew
Apple cider vinegar
Salt and pepper
Chop the onions and garlic and brown carefully in a pot with coconut oil.
Brown the oxtail on all sides, this need to be done with a few at the time as all of the pieces won’t fit in the bottom of the pot at the same time.
When all pieces are browned, add everything into the pot and fill up with water so that everything is covered.
Let it boil for 30 minutes and wrap it up in the Wonderbag (or leave at the stove or put into the oven).
Wait for at least 5 hours before unwrapping it.
And out of the Wonderbag comes the most tender oxtail we have tried! It just melts apart and loses from the bone without any resistance. Remember to save the bones afterward in the freezer to be able to do more bone broth.
We had the stew together with turnip fries, which was a good taste combination.