Chorizo and Butternut Squash Soup


In anticipation of soup season, I have already braved the heat several times this Summer. Sometimes cravings are random and don’t follow seasons. I have used the oven often and cooked stews too, go figure. Good food is worth breaking out into a sweat for..

So this is my latest creation – a butternut squash and chorizo soup that can be served either with grated Parmesan or a comforting dollop of homemade yoghurt or topped up with crushed walnuts and a couple of drops of Tamari.

You will need:

1 small butternut squash, roughly chopped and seeds removed (I keep the peel on)

1 onion, finely sliced

1 clove garlic, minced

1/3 cup chopped chorizo

1 teaspoon dried chives

2 teaspoons hot curry powder

salt and pepper to taste

Parmesan/yoghurt/Tamari/walnuts for garnish

How to make:

Fry the onion in a tablespoon of olive oil, stirring until it becomes translucent. Add the garlic, chorizo, curry and chives and continue stirring continuously. Lower the heat is the onion starts to brown.

When the chorizo starts to brown, add the butternut squash and stir for 2 minutes before topping up with water until your ingredients are just covered. Bring to the boil and simmer for 20 minutes until the butternut squash softens and can be easily pierced with a knife.

Let it cool for a few minutes, then carefully blend. You may need to do this in two batches. Once cool you can store it in the fridge for about 3 days and reheat before consuming.



Coconut Flour Pizza Crust


If you’re new to coconut flour, you might want to read this introduction which will help you to understand how to work with it.

After the highs and lows of Summer that occasionally disrupted my low carb lifestyle, I am now ready to receive Autumn’s renewed mojo-blanket for cooking and experimenting in the kitchen. I’ve already started making soups, which is perhaps slightly premature in these Mediterranean temperatures.

Now pizza… there is no season which is wrong for pizza really. Now for those of us who are trying to watch our sugar intake (and thus on a low carb lifestyle) this delicious food (group:)) may present a bit of a problem. There are solutions – and I have already tried my hand at a few of them – so it’s a matter of trying a few of them until you reach a compromise that will let you enjoy your beloved pizza without having to resort (give in?) to the high carb option every time.

I am quite pleased with this coconut flour crust, although it does not have a crunchy result and is quite similar to an omelette. However, the taste is good especially if you use some of your favourite herbs and spices when making the dough. It is also very easy to make, which is always a plus for those I-need-a-pizza-NOW emergencies. You can also enjoy the leftovers the next day, and it tastes very satisfying for brunch. Coconut flour is high in fibre and protein content, low in carbohydrates and also gluten-free. Quite a few plus points there.

For the dough you will need:

1/2 cup coconut flour

1 cup coconut milk

3 eggs

1/2 teaspoon baking powder

1 teaspoon dried oregano

1/2 teaspoon dried chili flakes

1/2 teaspoon chives

(or use any of your preferred herbs/spices)


Heat the oven to 200 degrees C.

Whisk the eggs and add the other ingredients. You will get a runny mixture but do not panic..


Lay a baking sheet on a round, flat oven dish. Greasing it will help when you need to flip your crust later. Pour the mixture carefully over the baking sheet, shaping it if need be by moving it around with the back of a tablespoon.


Bake this for about 15-20 minutes until it browns. Then remove it from the oven, detach the edges carefully with a spatula and flip it over.


Let it cool down for a few minutes before adding your toppings and putting it back into the oven for about 4-6 minutes until the cheese has melted. I made mine with caponata (how to make your own) and Emmentaler cheese:


You might also like:

Courgette pizza boats, great for entertaining

Similar to this in texture, but made with cauliflower



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Keto Egg Muffins with Spinach, Bacon and Cheese



Think of this as making a frittata or thick omelette, but dividing it into handy snack-size muffins to eat on the go. They’re easy to make, contain very few ingredients and you’ll thank yourself for the next 2 days (depending on how many mouths you’re feeding obviously). This method also helps to regulate portion size, because these are surprisingly filling. Bonus – low carb content, nutritious and especially delicious – ideal for snacking on the go and for those mid morning or mid afternoon hunger bangs. As per usual with ‘breakfast’ food, these can be consumed at any time. They are also great cold. Not sold yet? Give it a go..

For about 12 muffins (one portion is about 1 muffin for breakfast and 2/3 muffins when you’re hungrier)

- 6 whole eggs

- 3 slices of bacon

- 2 cups spinach

- 1 cup crumbled Feta cheese

- 1/2 cup grated Parmesan (or Cheddar)

- salt and pepper to taste (I omitted the salt as there was enough in the cheese in my opinion)


- preheat your oven to 175 Celsius

- rinse and cook the spinach for a few minutes until it wilts, remove the excess water. Set aside to cool.

- chop up the bacon into small pieces (about 0.5mm cubes) and fry in a dry pan until it’s as crunchy as you like it. Drain any excess oil and set aside to cool.

- whisk the eggs in a bowl until frothy

- add the cheeses and salt/pepper and combine with the spinach and bacon when these have cooled

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- oil/butter your muffin pan VERY WELL (these are mighty sticky!)

- divide your mixture into portions in your muffin pan


- bake for about 30/40 minutes until just starting to brown at the top and firm to the touch

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My reference was this. Loving this website.

I can think of quite a few variations to these! Will definitely be making them again :)

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