(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

Pork fillet filled with mustard

This is a very simple and nice way of making a tasty pork fillet. This goes very nicely with a salad or the usual bean mixture.

Ingredients (2-3 servings):
– 1 pork fillet (>500g)
– 2 teaspoons of premium mustard
– 4 cloves of garlic
– 1/2 teaspoon of rosemary
– 2-3 tablespoons of olive oil
– Salt
– Pepper

– Heat the oven to 160°C
– Cut the garlic into 2-3 chunks each
– Cut the fillet into three pices and cut each open about half way along its length
– Fill the inside with a portion of the mustard, add salt, pepper and rosemary
– Seal each fillet with a toothpick
– Heat a frying pan, add the oil and garlic – fry for 1-2 minutes
– Add the fillet pieces, keeping the full heat
– Fry the fillet from all sides so it gets a little bit brown (about 5-6 mins in total)
– Put the pan with the fillet into the oven and gently cook for 15-17 minutes