INGREDIENTS
4 chicken breasts (sliced in strips)
Seasoning - I used the Woolies Range - Chilli Salt, Garlic & Herb Grind, Italian Grind & All Season Grind
6 Mushrooms (sliced)
Sliced green peppers
1 punnet Stirfry mix
Avo oil
METHOD
Spice chicken and brown in Avo oil. Remove from pan. Add peppers and mushrooms and brown. Remove and add Stirfry mix. Once slightly Al dente, add chicken, peppers and mushrooms back to pan and mix through throughly.
Microwave Carrot Cake
1 egg
2T coconut flour
1/2t baking powder
2T coconut oil
2/3t cinnamon
1T grated carrot
1t xylitol
1T almond flakes (optional)
Mix all together and microwave for 2min.
Icing:
Cream Cheese
Lemon Juice
Xylitol
I blitzed the Xylitol in my coffee grinder so it was like Icing sugar. I topped with some almond flakes.
INGREDIENTS
6 Eggs
100ml Fresh Cream
6 pieces Streaky Bacon (cooked & chopped)
1 cup Grated Cheddar
1 cup Spinach (cooked & chopped)
Pink Salt
Black Pepper
METHOD
Beat together Eggs & Cream. Add seasoning. In a greased muffin pan, layer some cheese, add the chopped spinach and some bacon. Depending on size of muffin pan, you can repeat layers. Fill with the egg & cream mixture and then add a little more grated cheddar.
Bake in preheated oven at 160°C for 15 minutes or until nicely set and golden. Garnish with some chopped chives.
INGREDIENTS:
3 Lamb Shanks
1 large onion (chopped)
1 tin of tomato puree
2 Garlic cloves (sliced)
Fresh Rosemary Sprigs
Olive oil
Dry Red wine
Seasoning (Natural meat spice and black pepper and some thyme)
METHOD:
Season Lamb Shanks and cut slits and push sliced garlic cloves into slits. Heat olive oil in heavy based pot (I used our cast iron potjie pot). Fry Shanks until nicely browned and remove from pot.
Fry onions with rosemary sprigs until nicely browned. Add tin of tomato puree and the red wine. Add Shanks back to pot, add another few sprigs of rosemary and gently simmer for approximately 3-4 hours.
Serve on a bed of sweet potato mash or cauli mash with veggies of choice.
Ingredients:
150g Heba Pap
1.5 tsp baking soda
Pinch salt
1 teaspoon vanilla
40ml softened butter
2 extra large eggs
1/2 cup erythritol
1/2 slab 80% lindt or similar chocolate
Method:
Preheat oven to 180C.
In a bowl, mix together dry ingredients.
In a separate bowl, cream together sweetener, butter, egg and vanilla. Once well combined, add dry ingredients.
Once this is done, chop chocolate and incorporate into the dough.
Mix well, shape and press into biscuit shapes using hands - then place onto baking sheet lined with baking paper.
Bake for 16 minutes. Remove from oven and allow to cool slightly on Baking sheet. Transfer to wire rack and allow to cool completely before tasting.
Enjoy!
Scared of what they're putting in your curry powder? Starches, sugars and then like often get added to spice mixes. Here's my curry powder mix - you can mix to suit you:
Ingredients:
3 tbs Paprika
1 tbs cumin
1 tsp fennel
1 tsp mustard powder
1 tbs ground chillies
1 tbs ground coriander
2 tbs tumeric
1 tsp cardoman
1/2 tsp cinnamon
1/2 tsp ginger
1 tsp cayenne pepper
Method:
Grind the spices that aren't already ground, then mix all together and store in an airtight container for up to 3 months.
The intensity of the heat is in the cayenne pepper and the ground chillies. Add more or less, depending on how hot you want it. The above I would rate as medium.
Moroccan Spice rub:
This can either be used as a spice rub for lamb, chicken or pork, or used as a seasoning.
Ingredients:
2 tbs ground cumin
4 tbs paprika
3 tbs ground coriander
3 tsp salt
2 tsp fresh ground black pepper
3 tsp cinnamon ground
3 tsp allspice
1 tsp clove
1 tsp cayenne, to taste
2 tbs garlic powder
Method:
Mix all dry ingredients together. Crush whole spices if you don't have the dried (its better that way anyway). I did this for most of them by hand as I don't have an electric spice grinder. Store in an airtight container for up to 3 months.
To use on meat - rub into meat, rub fresh garlic on top and allow to penetrate into the meat for as log as possible...(overnight would be great).
Ingredients:
3 tbs Heba Pap
50g strawberries
200ml water
50ml milk
2 tbs double cream yoghurt
1 tbs MCT oil
Method:
Place all ingredients in blender and allow to blend until mixture smooth. Allow to stand for 5 minutes before drinking.
Ingredients:
2 cans Peeled and chopped Tomatoes
1/4 tsp cracked black pepper
1/2 tsp paprika
2 tsp onion powder
1 tsp garlic chopped
1 tsp basil
1 tsp oregano
1 tsp parsley
1 tsp salt
2 Tbsp acv
60ml extra virgin olive oil
Method:
Cook all down together on medium heat for about an hour or until it reaches the desired consistency - if its a little acidic, add a little sweetener.
Ingredients:
8 tomatoes, chopped
4 large hot chillies chopped
2 tablespoons crushed garlic
2 large green peppers chopped
2 tablespoons coconut oil
1 large onion chopped
Teaspoon salt
Half a cup of apple cider vinegar
Method:
Bring mixture to the boil, and allow to simmer for about 3 hours until all items soft and mixture is thick. Taste to see for adjustments - you my need to add a little sweetener depending on acidity of tomatoes. First batch I needed to, second batch not. Decant into clean class jars while still warm. Close and submerge in just boiled water for 5 minutes to complete the bottling process. I still keep it in the fridge as a precaution, but you don't need to.
Enjoy :)
Ingredients:
125ml Coconut oil
125ml Butter
4 tbs Sweetener
3 tbs Nut butter and extra for cups
4 tbs Cocoa
Method:
In a microwaveable bowl, melt the butter, sweetener and nut butter until just melted. Mix until well combined. Add coconut oil and mix well.
Allow to cool slightly.
Add the cocoa and mix well. Decant a thin layer of chocolate into a silicon mould and place in freezer for 10 minutes.
Once set, add teaspoons of nut butter in the middle of the silicon mould and add the rest of the chocolate on top, allowing it to cover the nut butter.
Place in freezer until well set. Pop out of mould and place in fridge. Consume within 2 weeks (if it lasts that long!!)
Ingredients:
1.5 cups Almond Flour
2.5 tbs coconut flour
1.5 tsp baking soda
Pinch salt
1/2 teaspoon vanilla
40ml softened butter
1 extra large egg
1/2 cup sweetener
1/2 slab 80% lindt or similar chocolate
Method:
Preheat oven to 180C.
In a bowl, mix together dry ingredients.
In a separate bowl, cream together sweetener, butter, egg and vanilla. Once well combined, add dry ingredients.
Once this is done, chop chocolate and incorporate into the dough.
Mix well, shape and press into biscuit shapes using hands - then place onto baking sheet lined with baking paper.
Bake for 12 minutes. Remove from oven and allow to cool slightly on Baking sheet. Transfer to wire rack and allow to cool completely before tasting.
Enjoy!
Ingredients:
1 head steamed cauliflower, chopped
1 head steamed broccoli, chopped
1 punnet steamed baby corn, chopped
1/2 cup chopped gherkins
150g chopped feta
3/4 cup banting mayonnaise
200g streaky bacon, chopped
Pinch salt and pepper
Method:
Fry bacon until crisp. Allow to cool.
In a bowl mix together all the above ingredients. Allow to cool completely in fridge and serve chilled.
Ingredients:
2 eggs
5 rashers streaky bacon
Half avo, chopped
90g grated cheddar cheese
40g mushrooms
2 tsp butter
Method:
Preheat oven to 180C.
Place grated cheese on lined baking sheet - shape 3 rounds.
Bake in preheated oven for 8 minutes. Remove and let cool and harden. Grill bacon until done to your liking.
Fry eggs - easy over, then mushrooms in some butter.
Season accordingly.
Assemble:
Place one cheese chip at the bottom, then an egg, then 2 strips bacon, ago and mushroom. Repeat this process, then add the last cheese chip and leftover mushroom,ago and bacon on top.
Enjoy!
Ingredients:
900g stewing lamb
3 tbs coconut oil
2 tsp paprika
1/4 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground cardamon
1 tsp salt
1/2 tsp ground ginger
3/4 tsp garlic powder
3/4 tsp ground coriander
2 chopped onions
5 carrots, peeled and cut into strips
1.5 tbs garlic
1 tbs grated ginger
1.5 cups broth
1 small tin tomato paste
1 tbs sweetener
Method:
In a zip lock back, combine all spices including garlic and ginger. Rub the meat with oil, then roll in the spices to coat. Allow meat to marinade overnight.
In a pot, brown onion, add meat and seal. Add broth and the rest of the ingredients. Allow to cook, covered, for about 1.5 hours or until lamb tender. Add heba pap at the end and stir to thicken.
Enjoy on a bed of caulirice or with soft Banting rolls.
Ingredients:
200g strawberries
2 tbs sweetener
4 tbs water
Method:
Wash and chop strawberries.
Add to small saucepan, adding sweetener and water. Bring to the boil.
Allow to cook for about 5 minutes until the right consistency is reached. Decant into glass jars, allow to cool, then refrigerate.
INGREDIENTS:
Ingredients
Serves 4 persons, makes around 12 pieces
PREP TIME
20 mins
COOK TIME
20 mins
TOTAL TIME
40 mins
Author: Libby
Recipe type: Dinners
Cuisine: Low Carb
Serves: 6
INGREDIENTS
Lamb Mince Layer
1 red onion2 cloves garlic2 x 400g tins/cans chopped tomatoes500g /1 lb ground/minced lamb½ tsp ground nutmeg½tsp ground cinnamon½ tsp ground cloves1 tsp dried oreganosalt/pepper to taste
Eggplant Layer
Extra virgin olive oil2-3 eggplants (aubergines)
Bechamel Sauce
300ml / 1¼ cups natural unsweetened yogurt100g /3.5 oz feta crumbled3 egg yolkssalt/pepper to taste
INSTRUCTIONS
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Lamb
Set the oven to 180C then start making the minced lamb layer.Fry the diced onion in the olive oil. Add the garlic and cook until the onion is clear.Add the minced lamb and continue to cook until all the meat is slightly browned.Add the tomatoes and spices, then cook on a low heat for 15 minutes while you make the other layers.
Eggplant
Slice the eggplants into 1-2cm slices. Heat a generous amount of olive oil in a frying pan, and fry the slices until golden on both sides.As the eggplant slices are fried, place them in a single layer on the bottom of the baking pan. Keep half the slices for another layer once we assemble the moussaka.
Bechamel Sauce
In a measuring jug, put the yogurt, crumbled feta and egg yolks. Whisk together with a fork.
To Assemble The Moussaka
Place the lamb mixture onto the baking dish that already has half the eggplant slices lining the bottom.Place the remaining eggplant slices, then pour the béchamel sauce over the entire dish.Sprinkle with parmesan cheese if you like.Bake at 180C for 20 minutes.
