(S)Low Carb Cookbook

Pseudo-Crepes with spinach and black bean filling

This makes a very tasty breakfast. Orginally i was thinking of it as a side dish for meat, while i was shopping for stuff. As i could not get the black beans any earlier it ended up as breakfast. You can arrange it any way you like, as a roll/wrap or more tortilla stlye. I chose to make two crepes with a filling.

– 3 egg whites
– 1 whole egg
– 1 big handful of fresh spinch leaves
– 1 small can (400g) of black beans (3/4 will also do)
– Salt, Pepper, Olive Oil
– Creamy balsamic vinegar (optional)

– Cook the beans in a pot at medium heat for about 10-15 minutes (until they get a bit creamy)
– Mix the eggs with an egg beater, add salt and pepper to your liking
– Heat a small pan (3/4 heat) and add a little bit of olive oil
– Pour half of the eggs into the pan and slowly bake them like a pancake
– When done, prepare the first pancake on a plate and spread the beans over it, then add the washed spinach
– Bake the second pancake and add it on top of the first
– Optionally add some balsamic vingear

(S)Low Carb Cookbook

Spinach and Asparagus salad

This is a super simple recipe that makes a very nice side dish for a nice steak or chicken breast.

Ingredients (2 servings):
500g Asparagus (white or green)
200g (3 hands full) of fresh spinach
1/2 teaspoon Garam Marsala (powder)
1 tablespoon good Olive Oil
Old, creamy balsamic vinegar

– Wash the spinach, peel the asparagus as needed
– Cut the asparagus into 3cm long pieces
– Heat a frying pan on full heat with the Olive Oil inside
– Once hot, add the asparagus and fry it without stirring until it gets a little bit brown
– Stir and reduce heat by 1/4
– Add the salt and Garam Masala and stir for it to evenly distribute
– Continue frying it until it gets just a bit soft and let it cool down a bit – done!
– Prepare servings on each plate with the spinach, a bit of balsamic vinegar on top. Add the warm asparagus and serve as a side dish