Cocoa omelette with almonds and coconut
Erythritol, vanilla extract, coconut milk 19% and cocoa join whipped egg whites. Yolks, almonds and desiccated coconut are mixed in before frying covered on one side.
View recipeIn the kitchen with MyTrela
Everyday recipes
Ideas for breakfasts, sandwiches, salads, main meals, soups and desserts. Check ingredient weights, servings and preparation.
Original MyTrela recipes developed with AI assistance. AI-generated illustrations show serving suggestions. Nutritional values have not yet been verified.
All recipes
Results: 201
Cocoa tapioca pudding with banana and coconut
Tapioca pearls cook with rice drink and cinnamon, and banana completes the cocoa pudding.
View recipe
Cocoa with coconut, vanilla and cinnamon
Coconut milk and paste form the base of cocoa with vanilla and cinnamon. All ingredients, including erythritol, are combined in a blender; heating is optional.
View recipe
Coconut chia pudding with apples and cinnamon
Heated coconut milk combines with chia, vanilla seeds and erythritol, then is cooled and chilled. Apples with lemon juice and cinnamon are stewed separately and added on top after cooling.
View recipe
Coconut chia with strawberries
Coconut milk with chia and erythritol is chilled before adding strawberries. The fruit may be served chopped or blended.
View recipe
Coconut omelette with dates, raspberries and warm spices
Dates, coconut flour, cinnamon and garam masala are added to blended eggs. Raspberries are arranged on the mixture in the pan before frying covered on both sides.
View recipe
Coconut pancake with banana sauce
Eggs and coconut flour make a fried pancake. The topping is made by blending banana, coconut milk 19% and desiccated coconut.
View recipe
Cod in coconut flour with capers and spinach
Fried cod is accompanied by garlic spinach and a sauce of clarified butter, capers and peeled lemon slices. Each part is prepared separately.
View recipe
Cod in tomato sauce with spring onion and thyme
A sauce of tomatoes, spring onion, soy sauce, erythritol and fresh thyme is made first. Cod cooks covered in it, while sauerkraut with olive oil is served separately.
View recipe
Cod on courgette with green sauce
Delicate fish and thin courgette strips meet a sauce of olive oil, lemon and fresh herbs. The dish is steamed.
View recipe
Cod on rice with peas, kale and pesto
Rice weighed dry cooks with weighed prepared broth, peas and kale. Serve steamed cod on top, adding pesto.
View recipe
Cod on stewed kale with basmati rice
Serve cod on stewed kale beside basmati rice weighed dry. Garlic and salt have specified divisions, and vegetable cooking water is measured separately.
View recipe
Cod stewed in tomatoes with sauerkraut
Onion, garlic and sweet paprika begin cooking in the pot. Pieces of cod then cook with tomatoes, and sauerkraut is served alongside.
View recipe
Cod, vegetable and coconut cream soup
Cod goes into a vegetable soup with tomato and fermented cucumber. Tomato purée, coconut cream and lemon juice complete it before adding parsley.
View recipe
Courgette strands with avocado and tahini cream
Courgette replaces pasta, while avocado and tahini form a thick sauce with lemon and garlic. The dish is assembled without cooking.
View recipe
Courgette with sesame seeds, almonds and basil
A salad without cooking: small courgette pieces are combined with olive oil, apple cider vinegar, dried coriander and sesame seeds. Almonds and fresh basil complete the dish.
View recipe
Creamy cauliflower soup with tahini
Fried onion, cauliflower and broth form the base of a smooth soup. Sesame paste goes into the blender with the cooked ingredients.
View recipe
Creamy courgette soup with coconut and lemon
Courgette fried in coconut oil is cooked in stock and blended. Light coconut milk 6%, lemon juice and zest give the soup its finishing character.
View recipe
Cucumber and avocado with rocket and mustard sauce
Chopped cucumber and avocado combine with chilli, shallot and rocket. A sauce of mustard, garlic and ginger is made in a separate small bowl.
View recipe
Date balls with sesame seeds, tahini and cocoa
Briefly soaked dates form a mixture with almond flour, toasted sesame seeds and tahini. The balls are chilled before coating in cocoa.
View recipe
Duck broth with ginger, wood ear mushrooms and sauerkraut
Broth made from weighed edible duck portions, vegetables and prepared wood ear mushrooms is served with herbs and sauerkraut.
View recipe
Duck gizzards braised with carrot and pepper
A stew made in stages: first gizzards with onion and seasonings, then carrot and pepper. The final cooking is uncovered.
View recipe
Duck legs with orange and oregano and grated beetroot
Juice from one source quarter of orange with oregano is used to marinate the duck. The other quarter is sliced and added during roasting, while grated beetroot with olive oil and vinegar is served alongside.
View recipe
Duck stewed with ginger, chilli and tomato curry
Boneless duck breast with skin stews with ginger, chilli and tomato curry. This original version has explicitly measured water and fully cooked meat.
View recipe
