The Dukan Diet : The revolutionary French solution for permanent weight loss

Tuesday, January 4, 2022

Keto Fluffy Chocolate Mousse

  • 1 ½ cups heavy whipping cream

  • 1/3 cup unsweetened cocoa powder

  • 1/3 cup low-carb sweetener

  • Using mixer and large bowl, mix the heavy whipping cream and sweetener on medium-low speed until it thickens up.

  • Add cacao powder and beat until stiff peaks form.

  • Divide between 4 serving glasses and decorate as desired.

  • Chill in the refrigerator for just a few minutes after preparing or serve immediately. This will keep your mousse from having that ‘deflated’ texture.
  • When properly stored, it can last for 5 to 6 days in the fridge. Freezing not recommended.
  • For a lighter chocolate, reduce cocoa 1 tablespoon or so.
4 servings
Calories: 324kcal
Net Carbs 5g
Protein: 3g
Fat: 34g 

Monday, January 3, 2022

Curried Peanut Dip (keto friendly)

This creamy, spicy-sweet dip will be loose and pourable when warm, but it will thicken once fully chilled. We love to pair it with leftover roast or rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect (desk-friendly) lunch.


  • 1  Tbsp. vegetable oil

  • ¼  cup jarred red curry paste

  • 1  14.5-oz. can coconut milk

  • ½  cup creamy peanut butter

  • 3  Tbsp. unseasoned rice vinegar

  • 1  Tbsp. fish sauce

  • 1  Tbsp. honey

  • Kosher salt

Step 1
Heat oil in a medium saucepan over medium. Add curry paste and cook, stirring frequently, until paste begins to stick to bottom of saucepan and is very fragrant, 2–3 minutes.

Step 2
Whisk in coconut milk and bring to a simmer. Continue to cook, whisking occasionally, until mixture turns darker in color and is slightly reduced, about 3 minutes. Remove saucepan from heat and whisk in peanut butter, vinegar, fish sauce, and honey. Season to taste with salt; it should be well seasoned since the things you are dipping in it may not be (i.e., boiled eggs, cukes, etc.). Let cool to room temperature, then transfer to an airtight portable container and chill.
Do Ahead: Dip can be made 4 days ahead. Keep chilled.

Sunday, January 2, 2022

Roasted Asparagus with Parmigiano-Reggiano

  • 1 bunch (about 1 lb) asparagus, trimmed
  • 2 Tbsp extra virgin olive oil
  • Salt and pepper to taste
  • 2 Tbsp grated Parmigiano Reggiano

  1. Preheat oven to 400 degrees. Toss asparagus and oil in large bowl. Arrange in single layer on parchment paper-lined baking sheet. Roast about 15 min, until lightly browned and tender. Remove from oven.
  2. Season generously with salt and pepper; sprinkle evenly with cheese. Return to oven. Roast about 5 min, until cheese begins to soften and brown.

Sunday, December 19, 2021

Recipe : Chicken with Mushrooms


  • 600g (1¼ lb) button mushrooms
  • 1 lemon
  • Salt and black pepper
  • 1 onion, chopped
  • 800g (1lb 12oz) chicken breasts, cut into cubes
  • 2 tomatoes, chopped
  • 2 garlic cloves, chopped
  • 250ml (9fl oz) low-salt chicken stock

Serves 4

  1. Chop the ends off the mushroom stalks and thinly slice the mushrooms, then sprinkle a few drops of lemon juice over them to prevent them from turning black.
  2. Put the mushrooms in a non-stick casserole dish. Season with salt and pepper, cover and cook over a gentle heat until all their water has evaporated. Drain and put to one side.
  3. Brown the onion in a casserole dish in a little water. Add the chicken, tomato, mushrooms, garlic, chicken stock, salt and pepper. Cover and cook over a gentle heat for 20 minutes.