LOSE IT The Low Carb & Paleo Way

SPEAKING Italian

ON TRACK

per serving

fat 76g

carbs 11g

protein 52g

TINNED SALMON BAKE

SERVES 4

FOR THE CREPES

200g baby marrow, grated
3 jumbo eggs, beaten
1 tbsp psyllium-husk powder
1 tbsp coconut flour
⅔ cup milk
Himalayan salt and black pepper
1 tbsp coconut oil

FOR THE FILLING

415g tin salmon, well drained and mashed
300g broccoli rice, dry fried
10g fresh dill, chopped
2 eggs, beaten
Himalayan salt and black pepper

FOR THE SAUCE

1 cup double cream
½ cup vegetable stock
1 cup Cheddar cheese, grated

TO SERVE

fresh parsley, to garnish

1. Preheat the oven to 170°C.

Place the baby marrow in a tea towel and squeeze out the excess moisture. Transfer it to a bowl, add the eggs, psyllium-husk powder, coconut flour

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