CHICKEN STIR-FRY - Chantal McCarthy

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

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.

BACON, EGGS SPINACH & CHEESE MUFFINS - Chantal McCarthy

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.

LAMB SHANKS - Chantal McCarthy

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. 

Louisianan Cajun spice rub - fortheloveofbanting.com

Ingredients:

3 tablespoons paprika,

2 tablespoons sea salt,

3 teaspoons garlic powder

1 tablespoon black pepper crushed

2 teaspoons cayenne pepper (this is what gives the heat)

Method:

Mix all together.

Enjoy as a seasoning on most meats :)

Broccoli Bake - fortheloveofbanting.com

Ingredients:

1 large head broccoli

1 cup milk

1/3 cup cream

1 egg

1 tablespoon heaped Heba Pap

100g blue cheese, crumbled

40g cheddar, grated

Salt and Pepper to taste

Method:

Wash, chop and steam broccoli. In a bowl, mix together milk, cream, salt and pepper and Heba Pap. Arrange broccoli in shallow oven proof dish, throw over milk mixture, crumbled blue cheese, then grated cheddar. Bake in 180C preheated oven for approximately 30 minutes. Serve warm. 

Blue Cheese Caulimash - fortheloveofbanting.com

Ingredients:

1 large head cauliflower

70ml cream

1 heaped tbs butter

50g blue cheese

Salt and pepper to taste

Method:

Steam cauliflower florets until tender. Drain well and let cool slightly. Place in food processor, adding the remaining ingredients and pulse until smooth. Alternatively, use a masher and mash until smooth. Warm up and serve immediately.