Soda bread is a quick bread traditionally made with baking soda, which is used as a leavening agent instead of yeast. It’s simplest bread I’ve ever baked. I even made it on the trail. The classic recipe requires only few ingredients: flour, baking soda, salt, and buttermilk. With a task to make a healthier version of it, I’ve made some changes. The ordinary flour I replaced for the whole-wheat flour and have added a mix of seeds for an extra texture. And a bit of honey perfectly complements the nuttiness of the brown flour.
Cod Liver Caesar Salad
Cod Liver Caesar Salad is a great lunch or dinner option for those who follows a keto diet. It contains a sufficient amount of fat (80%) and protein (13%), and the amount of net carbs does not exceed 5 g per serving.
It’s also rich in Omega-3 fatty acids ( EPA and DHA), and vitamins A and D.
Nutritional info (per serving)
fat: 41.6 g
saturates: 13.9 g
carbs: 7 g
sugars: 3.6 g
dietary fiber: 1.6 g
protein: 15.1 g
sodium: 806 mg
2 tbsp full fat sour cream or Greek yogurt
1 tbsp Xtra Virgin Olive Oil or Avocado Oil
1 tsp Dijon mustard
1 tsp lemon juice
1 anchovy fillet
1/2 tsp capers
A pinch of erythritol (Sukrin)
1 small head (65 g) baby romaine lettuce
2 tbsp grated Parmesan
8 cherry tomatoes
8 quail eggs
2 cans (65g each) Icelandic cod liver
In a blender bowl, combine all the ingredients for the dressing. Process until smooth. Boil quail eggs for about 5 minutes, than set aside and let cool.
Put the washed and coarsely chopped lettuce into a deep bowl. Pour over the dressing and sprinkle with grated Parmesan. Mix gently.
Cut the cherry tomatoes and quail eggs into halves.
Drain the excess oil from can and divide cod liver into pieces.
Put the salad on the serving plates. Top with remaining ingredients and serve.