Halloumi and brussel sprout puree – a LCHF meal

Halloumi and brussel sprout pureeBrussel sprouts is usually one of the “leafy greens” that come very high in the list of vitamins and antioxidants. To eat brussel sprouts in a puree is a good way of getting the nutrients. Fry up some Halloumi – greek cheese – and you have yourself a meal.

Cooking time 20 minutes for 3 portions

Nutritional value 1 portion of brussel sprout puree: 223 kcal
13 g (20 E%)
19 g (67 E%)
8 g (13 E%)
+ 67 g of halloumi contains: 214 kcal
1 g (2 E%)
17 g (71 E%)
15 g (27 E%)
+ Nutritional value for the meal: 437 kcal
14 g (12 E%)
36 g (68 E%)
24 g (20 E%)
*The percentage fat is high and carbohydrates low. Guidelines are: carbohydrates 45-60 E%, fat 25-40 E% and protein 10-20%. Try to compensate for this during the day.


  • 500 g / 1 lb brussel sprouts
  • 100 ml / 3 1/2 oz crème fraîche, 34 % fat
  • 100 ml / 3 1/2 oz Turkish yogurt, 10 % fat
  • 0.5 tsp salt
  • 0.5 tsp pepper


  • 1 packet / 200 g / 7 oz halloumi
  • 2 tbsp oil

Cooking instructionsHow to

  1. Clean 500 g brussel sprouts – cut away bad leaves and hard shafts – and boil for around 10 minutes with 0.5 tsp salt until soft.
  2. In the meantime, heat up 2 tbsp oil in a frying pan. Slice 1 packet halloumi and fry for a minute on each side in the oil until it has gotten a brown surface. Put the halloumi on a serving dish.
  3. When the brussel sprouts are done, drain the water, and mix in 100 ml / 3 1/2 oz crème fraîche, 100 ml / 3 1/2 oz Turkish yogurt and 0.5 tsp pepper. Mix it smooth using a hand held mixer. Serve while warm.
  4. Take a few moments to plan mindfulness when you have finished eating. Do not rush off. Consider what you will do next and with the rest of the day. Are you doing what you want to do or can you change anything? Take a few deep breaths.


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