Keto Reset

Ingredients

• 3 eggs Eggs
• 60 g Baby spinach
• 35 g Feta
• ½ avocado Avocado
• 1 tbsp (12 g) Butter

Method

1. Melt the butter in a non-stick pan and wilt the spinach.
2. Pour in the whisked eggs and cook gently until nearly set.
3. Scatter with feta, fold, and serve with sliced avocado.

P 27.1 g · C 10.6 g · F 42 g · fibre 6 g

Ingredients

• 2 eggs Eggs
• 90 g Smoked salmon
• ½ avocado Avocado
• 70 g Mixed salad greens
• 70 g Cucumber
• 1 tbsp (12 g) Extra-virgin olive oil
• ½ lemon Lemons

Method

1. Boil the eggs for 6½ minutes, cool in cold water and peel.
2. Arrange the greens, cucumber, avocado and smoked salmon in a bowl.
3. Halve the eggs on top; dress with olive oil, lemon, salt and pepper.

P 32.3 g · C 14.4 g · F 36 g · fibre 7.3 g

Ingredients

• 35 g Mature cheddar
• 25 g Walnuts
• 90 g Cucumber

Method

1. Slice the cheese and cucumber; serve with the walnuts.

P 13.1 g · C 7.1 g · F 28 g · fibre 2.1 g

Ingredients

• 205 g Boneless chicken thighs
• 205 g Cauliflower
• 1 tbsp (17 g) Butter
• 25 ml Heavy cream
• 1 clove garlic Garlic
• 6 g Fresh herbs (parsley, basil or coriander)
• 45 g Green beans

Method

1. Season the chicken and pan-fry 6–7 minutes per side until cooked through.
2. Boil the cauliflower for 10 minutes, drain well and blend with the cream and half the butter.
3. Melt the remaining butter with the garlic and herbs and spoon over the chicken.
4. Serve with the mash and steamed green beans.

P 44.9 g · C 15½ g · F 39.9 g · fibre 5.6 g