I'd like to thank Elviira of Low Carb, So Simple for her amazing review of the KetoDiet Cookbook and for sharing one of my low-carb recipes: Vegetarian-Stuffed Avocado. It's a light and refreshing lunch for those days you don't feel like eating meat. The filling is inspired by my mother's recipe for celeriac spread which is commonly served on top of bread back home. I always loved the subtle sweetness of celery root combined with homemade mayo and zingy lemon. In my version, I skipped the carrot and used nutritious avocados instead of bread.
Elviira's review of my cookbook and the recipe for my Vegetarian-Stuffed Avocado are at Low Carb, So Simple.
Here are even more recipes from the KetoDiet Cookbook:
Nutritional values per serving (2 avocado halves)
|of which Saturated||7.8||grams|
|Magnesium||62||mg (16% RDA)|
|Potassium||1163||mg (58% EMR)|
Macronutrient ratio: Calories from carbs (7%), protein (4%), fat (89%)
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