What we ate at Christmas time

One morning I made myself a low carb breakfast: fried egg, sausage, sun-dried tomatoes, artichokes in oil and chicory salad with grapefruit dressing

An appetizer: Eggplant slices rolled in chestnut flour and then fried in coconut oil. Delicious starter!

Or like this: starter or side dish: Italian antipasti: grilled eggplant and zucchini marinated in olive oil and herbs, dried tomatoes and mini peppers stuffed with feta cheese, artichokes marinated in oil and hearts.
Easy to make, very nourishing and energizing: chicken soup with fennel, carrot and onion.
Our favorite evening meal: baked vegetables made from sweet potato, carrot, zucchini, celery root and a few potatoes.
Natural tofu fried in coconut oil, rice and vegetables – a little spicy as it is fried with a chili pepper.
Salad with grapefruit dressing
We – Hartmut and I – have very different dietary requirements: He likes to eat vegan and I love a piece of meat. Nevertheless, we always manage to satisfy both needs. Here is an example:

Oven vegetables with wild boar fillet

Oven vegetables with potatoes and a dried tomato chutney

Yes, the vegetables were very spicy…. The peppers we had processed were really something! I ate soy yogurt with it, which softened the vegetables a little. Served with: Quinoa tricolore and raw Jerusalem artichokes.