Super-fast pasta with meatballs

We’ve been all there.
Posting mouth-watering images on Instagram or Facebook with hastags such as #bio #healthy #fresh #homemade etc., but then more often the we like to admit, there is no time to cook and we end up in  fast food.
Well, this recipe is one of the variations of what to cook when you don’t have time. It’s healthier, and I dare say even a lot tastier than fast food, but almost as fast.
And you can take it with you and eat in a tram, subway, train, at the airport or where ever you are rushing to

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We will need:
• Meatballs (I used the ones from Ikea)
• One package MyShirataki pasta of your choice
• The ready-made tomato spaghetti sauce (I used from Lidl)
• Grated cheese for garnish
How to:
1. Heat water the boiling kettle (approx. 1 liter)
2. Put the meatballs in a skillet give and saute till browning
3. Rinse MyShirataki pasta under running water, couple of times, to get rid of the brine and put it into bowl
4. Pour boiling water on MyShirataki pasta in bowl and leave at hand
5. Add tomato sauce to the meatballs in a skillet to heat the sauce up
6. Add MyShirataki pasta (after pouring off the excess water) and add to the pan
7. Toss all the ingredients in a pan and transport either to plate or into a transport container
8. Sprinkle with cheese and I eat / hurry

ad eat on a way

My favorite Chinese

My favorite Chinese
I “invented” this recipe, when I was too lazy to order takeaway & pick it up from a restaurant just across the street.
It’s very easy, fast, low carb & I really like it.
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What we need:
1 broccoli
1 zucchini
1 bell pepper (I used yellow one)
2 onions
2 chicken breasts
50-100 g peanuts
soy sauce
1 package of MyShirataki rice

How to:
1. Put onion wedges in  a frying pan with a bit of an oil and stir for a while, then add chicken breasts cut into cubes & stir till it’s done
2. Add all the vegetable chopped into pieces, soy sauce to taste, peanuts, cover the lid and let braise
3. Take MyShirataki rice pack, pour out the liquid, rinse under water & cook in boiling water for 2 minutes
4. When the mixture in the pan is braised (vegetable’s falling apart, water is evaporating), drain the cooked rice MyShirataki and add to the pan
5. Carefully stir and leave to simmer for about two minutes – MyShirataki rice will  soak up the flavor from meat & vegetable.
6. Remove from the cooker and serve.

Cod with shrimp sauce & MyShirataki rice

Inspiration for this dish was a visit to restaurant called Martin’s Place, in Uxbridge, England.

I got there by chance. I was in London on business trip and a friend were somewhere south for the same purpose, at the same time. We agreed to meet for a drink halfway (as meeting a friend  in Brno for a drink, is just terribly mainstream).  That’s how Uxbridge came into play and because you also need to eat, we decided to go for dinner first. Martin’s Place popped up among the first places to eat and had good reviews. Since then, whenever I’m in England (and as I work in London, it is quite often), I go to Martin’s Place at least once.

This is my version of their all time favorite, I just use MyShirataki rice, instead of young potatoes.

We will need:

Cod fillets (or you can use other fish, for example plaice)

For the sauce:

cream or milk (I usually use both)
smoked paprika (you can buy it in every herbs shop)
cooked, peeled frozen cocktail shrimps (or you can use fresh ones of course)
Salt, pepper to taste
spoonful ( or two) of tomato puree
mallet crushed garlic

How to:

Preheat oven to 180 degrees
Rinse the fillets, salt them, drizzle with lemon, pepper and place in a greased baking tray.
Cover the tray with aluminum foil
Bake in the oven for 20 minutes
Heat oil in a deep pan
Rinse the shrimp under running water, and place them in the pan along with crushed garlic     clove
Stir for a while, add pinch of smoked paprika and the cream with milk
lower the heat and let braise
Meanwhile open MyShirataki rice, rinse it under running water and place in a pot of boiling water – cook for 2-3 minutes
Taste the sauce and, where appropriate, season with salt, pepper or smoked paprika and remove from the cooker
Take fillets of the oven and divide on plates
Drain MyShirataki rice, add it to the plate and pour sauce over it
Ready to serve

Tip: If the sauce is too thin, we can thicken it with flour or grounded chia seeds

Tip: Mix Shirataki rice with shredded boiled broccoli it taste awesome – especially in connection with fish

Liver dumpling soup with shirataki noodles


I’m really proud on this “invention” of mine – I love soups of all kinds and specially the “unhealthy” ones, with dumplings, noodles and the creamy ones.

Liver dumpling soup is traditional Czech/Austrian soup, and it’s kinda cool, that while I’m writing this recipe, I’m siting at Cafe Kortschak in Kitzbühel, Austria.

But back to the recipe.


You’ll need:

For dumplings:

  • Liver (chicken, pork, beef – any would do, I usually use pork liver)
  • Garlic
  • Egg
  • Milled chia seeds ( or Bread Crumbs, as used in original recipe – if you don’t mind carbohydrates)
  • Marjoram
  • Ground pepper
  • Salt

For soup:

  • Carrot ( grated)
  • Onion (cut into small pieces or shredded)
  • Parsley ( root – cut into small pieces or shredded & the leaves as garnish – you can used dried leaves as well)
  • Butter ( or lard or olive oil)
  • Pack of shirataki/konjac angel hair/noodles/spaghetti
  • Broth or broth cubes + water
  • Frozen pea ( not needed)

Cooking instructions:

  1. Cut or shred carrot, onion & parsley root
  2. Heat/melt butter/lard/oil, add shredded vegetable & stir for a while (till it gets golden)
  3. Add broth/water+broth cubes ( and the optional peas) into the pot and let it boil for 10 minutes
  4. In the meantime, prepare liver dumplings:
  5. Clean the liver (I always take off the big veins & membranes), then shred ( I use blender)
  6. add crushed garlic, egg/s and spices and thicken with milled chia seeds.
  7. Set it aside for few minutes so that chia can do it’s magic
  8. In the meantime take the shirataki/konjac noodles, rinse it well under water, cut to soup noodles size and put it in the boiling soup
  9. Scoop the dumpling mixture with spoon, transfer it above the boiling soup and with another spoon throw small bits of the mixture in the soup ( size depends on how big dumplings you want to have)
  10. Let it boil for minute or two, before the dummplings are done ( you can check by cutting one of the dumplings into halves – if the color is even, they are ready)
  11. While serving season the soup with parsley leaves
  12. Enjoy your hearthy, tasty & lowcarb soup :)