Räkmacka till lunch

Lunchen blev en räkmacka minus bröd. Fördelen med att laga den själv är att man själv kan bestämma mängden majonnäs. Nästan alltid när jag har ätit det på restaurang/kafé så snålar dem med majonnäsen, men det är väl för att dem utgår ifrån att folk inte vill ha en massa fett.

4 kommentarer (+lägga till din?)

  1. Anonym
    Sep 26, 2011 @ 14:01:48

    Thanks for the fun blog!! I have lived in Sweden for 13+ years and have done Low carb much of that time. I wonder if you have ever tried Revolution Rolls as a bread substitute. I use them for sandwiches, hamburger buns and even for pancakes with a little sugar-free syrup and sausage. I put a little ground linfrö in mine and they taste like grovbröd!


    • Söt utan socker
      Sep 26, 2011 @ 20:22:22

      Hi! I’m happy you like my blog. 🙂 No I haven’t tried Revolution rolls, but I googled the recipe so I might bake them someday, thanks for the tip! 🙂 Where do you come from? just curious. 🙂 All the best!


  2. Anonym
    Sep 27, 2011 @ 20:07:30

    I’m from the US and have lots of experience with LC since I started the Atkins diet in the 1970´s. I find it easiest to combine with Intermittent Fasting. There’s a really good (and very long) thread here.
    and here.

    There are a lot of different variations of Revolution Rolls. Here’s mine.

    Corrine’s Revolution Roll Variation

    4 large eggs, separated and at room temperature
    1 t. Splenda or other artificial sweetner equal to 1 t.
    dash salt
    1/4 cup ground flax
    1 t. cream of tartar (vinsten)
    3 T. soft cream cheese (Philadelphia ost)

    Preheat oven to 300°C. In a small bowl put egg yolks, Splenda, salt, cream cheese and flax. Whisk together well.
    In a large bowl put egg whites and cream of tartar. Beat on high speed until extremely hard and dry…..4-7 minutes. Slowly fold in yolk mixture. (I add the egg whites to the yolk mixture, heaping spoonsful at a time and fold in.) Be careful not to break down the whites.

    On a paper covered baking sheet, make 6-8 mounds of the mixture…about the size of a small hamburger bun.

    Bake 40 minutes in the middle of the oven. Cool.
    Keep refrigerated as these are egg, not bread!
    Less then 1 carb each, 0 fiber,58 calories, 4 fat, 3 protein




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