Posted in banting, banting friendly, Budget friendly, Dinner Time, health and gut health, light meals and salads, Spring Edition, superfoods

Brocolli Leaf Wraps with Spicy Lamb, Yoghurt and Cauliflower [Gluten-free, Banting, LCHF, Low Carb]

What do you do when you need a delicious yet light meal on a hot Summer’s day/evening? Brocolli leaf wraps of course. I discovered these leaves by chance actually while doing my shopping at the local Checkers store. They come in a bag with some kale leaves. I took the plunge and decided to try them with some scrambled eggs one day and I was sold. THEN, the genius idea hit me and I thought let me try the brocolli leaves as wraps. Why not? They are ‘almost’ big enough so I guess you could also call them brocolli tacos lol. I used left over lamb that I made using my Spicy Lamb Marinade .

Brocolli Leaf and Lamb wraps with yoghurt
Brocolli Leaf and Lamb wraps with yoghurt

Ingredients:

Makes 4 wraps

4 Brocolli Leaves

3 lamb ribs, deboned and chopped

0.5 onion finely chopped

4 Tablespoons of plain yoghurt or greek yoghurt

4 Tablespoons of fried cauli rice (herbed and spiced as you please or lightly salted with some himalayan salt and pepper)

1 Avocado (skinned, pip scooped out and thinly sliced)

Method:

15 Minutes Preparation

Place the brocolli leaves in some hot water for 3 minutes in order to soften them or leave them as is if you prefer them crunchy. Take one leave and place a tablespoon of rice, a little bit of avocado, a little bit of lamb ribs, onion and a tablespoon of yoghurt. Secure with toothpicks. Do the same with the rest of the brocolli leaves. You could also do this with blanched cabbage leaves, swiss chard, lettuce or whatever leaf you fancy the most. But let me just say, that the brocolli leaves are by far the most filling ;-).

lamb and brocolli leaf wraps
lamb and brocolli leaf wraps

 

Get creative and enjoy!

Posted in banting, banting friendly, Cakes, Desserts and Cakes, health and gut health, paleo, vegan

30-Minute No-Egg ChocNut CupCakes [Paleo, Banting, Gluten-Free, Vegan Friendly]

These cupcakes are literally melt-in-your-mouth and they are 100% egg free. Subsitute the heba pap with half almond flour and half coconut flour + 1 teaspoon flax. The results will be slightly different but just as yummy.

Ingredients: Makes 12 cup cakes

1/2 Cup Almond Flour

1 Cup Macadamia Flour

1/2 Cup Heba Pap (OR Subsitute the heba pap with half almond flour and half coconut flour + 1 teaspoon flax)

1/4 teaspoon baking powder

1 Tablespoon Apple Cider Vinegar

2 Tablespoons Gelatine (our egg substitute)*

1/4 Cup Erythitol

250ml Cream (coconut cream or fresh cream)

125ml of hot water

1/2 Teaspoon Vanilla Powder

1/4 Cup Raw Cacao

1 Cup of Hot Water

1/2 Cup of Fresh Cream or Coconut Cream

Nut Butter of your choice

*Vegans can substitute the gelatin with Agar agar. Check this link for other substitutes: http://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from-the-kitchn-189478

Method:

5 Minutes to mix

25 Minutes to Bake

Total Time: 30 Minutes

Mix all the dry ingredients in a bowl then add then add the cream and hot water. Mix well till properly incorporated. Spoon into cup cake paper cups placed in a muffin tin. Place 1 teaspoon of nut butter in the center of each cup cake. Place in a pre-heated oven and bake for 25 minutes at 180 degrees celcius. Remove from the oven and allow to cool.

For the Cream: 

Mix half a cup of cream, 1/4 cup of erythritol icing and 4 tablespoons of raw cacao. Place a dollop of each on top of the cup cake.

Paleo Choc Nut Cup Cakes
Paleo Choc Nut Cup Cakes

Bon apetit!

Posted in banting, banting friendly, Breakfast, gluten-free, health and gut health, Snacks and Sandwiches, Spring Edition

Heba Pap ‘Pizza’ Breakfast Muffins [banting, lchf, low carb, gluten-free]

I have made egg muffins before and they were good. But this time I decided to add some heba pap just to fortify them a bit. These smell and taste like pizza, I kid you not! Feel free to add bacon, chopped chicken and other veggies of your choice.

Ingredients:

Makes 12 small muffins

6 Medium/Large Eggs

0.5 teaspoon garlic powder

0.5 teaspoon ginger powder

0.5 teaspoon oregano

0.25 teaspoon pink salt

0.25 teaspoon ground black pepper

0.5 teaspoon ground coriander

0.5 teaspoon paprika

0.25 teaspoon baking powder

8 Tablespoons of heba pap

1 cup of crushed tomatoes (either canned, boxed or blended tomatoes)

1 Cup of grated mature cheddar (this cheese has the best flavour but you are free to use an alternative)

Method:

5 Minutes Preparation

20 Minutes Baking

Total: 25 Minutes 

Pre-heat the oven to 180 degrees Celcius. Sift the herbs, heba and baking powder in a bowl. Add the eggs, tomatoes and cheese and mix well. At this point you can add your crispy bacon, chopped sausage and any additional vegetables. Spoon into greased muffin tin and then bake for 20 Minutes.

Remove from the oven and allow to cool before removing from the pan. Enjoy with some fresh avo, slice open and smear some butter or whatever else you fancy with your pizza breakfast muffins.

Pizza Breakfast Muffins
Pizza Breakfast Muffins

 

Posted in banting friendly, Breakfast, health and gut health, Snacks and Sandwiches

Zucchini and Mozarella Savoury Muffins [Gluten-free, banting, Sugar-free, Low Carb]

These savoury muffins turned out to be a winner! The zucchini gives it a lovely rich buttery flavour. It is perfect for breakfast with some bacon, grilled tomato and avocado or simply have it as a snack.

Ingredients (Makes 12 large muffins)

400ml almond flour

50ml coconut flour

1 teaspoon baking powder

0.5 teaspoon baking soda/bicarbonate of soda

0.5 teaspoon ground himalayan pink salt

Handful chopped parsley

250ml fresh cream

5 large free-range eggs

3 Tablespoons chia seeds

8 baby zucchini (grated or finely chopped)

150g grated mozarella

Method (5 Minutes to mix and 50 minutes to bake. Total: 55Minutes)

Pre-heat your oven to 180 degrees celcius. Mix all the dry ingredients together in a bowl. In a separate bowl: mix the eggs, cream, chia seeds then add it to the dry ingredients. Add the zucchini and mozarella then mix well. Grease your baking tray and place 3 spoonfuls into each muffin hole (I used a large tray so you might need to put in less if using a small muffin pan). Place in the oven and bake for 55 minutes.

Remove from oven and allow to cool. Then remove it and bon apetit!

edited_IMG_20160809_184711

Posted in Dinner Time, gluten-free, health and gut health, paleo

Paleo Cauliflower Mash [gluten-free, banting, dairy-free, low carb]

A lovely twist to your traditional mash that contains dairy. So easy to make and really tasty.

Paleo Cauliflower Mash
Paleo Cauliflower Mash

Ingredients: Serves 4

1 Head of cauliflower mash. Chopped and steamed.

1 teaspoon of ground ginger

3 sprigs of fresh parsley or 2 teaspoons of dried parsley

2 pinches of himalayan salt

100ml unsweetened organic almond milk

Method: (20 minutes to steam the cauli and 1 Minute to blend)

Put all the ingredients in a blender and whizz. If it gets stuck just use a spoon to mix it then whizz again.

IMG_20160808_2

 

Enjoy 🙂

Posted in banting friendly, Dinner Time, health and gut health, paleo, Snacks and Sandwiches

Gluten-free burger/dagwood [paleo, banting, cleanfood]

What a winner of a dish. There is nothing more satisfying than eating wholesome and delicious soul food that you know is good for your body.

banting dagwood
banting dagwood

Ingredients (Makes 5 medium burger patties)

Burger Patties:

250g lean beef mince/ground beef

1 Table spoon almond flour or Heba Pap

1/4 teaspoon salt

1 teaspoon cumin seeds

1/2 teaspoon cayenne pepper

2 teaspoons rosemary

2 teaspoons crushed garlic

(Optional – 3 Tablespoons grated mozarella)

3 Tablespoons of water

2 tablespoons coconut oil

Method (5 Minutes to prepare and 10 Minutes to fry: 15 Minutes total)

Mix all the ingredients in a bowl. Then use your hands to form into burger patties of your desired size. Place 2 tablespoons of coconut oil in a hot pan and fry the burger patties until done (about 5 minutes on each side). If you suspect they might need more time to cook, pop them in the microwave for 1 minute)

For the bread:

banting/paleo gluten-free bread
banting/paleo gluten-free bread

Use one of my recipes or, if you access to a wonderful product called Heba Pap, use the recipe on the back of the packet to make yourself some bread in a mug.

Ingredients:

3 tablespoons heba pap

1/4 teaspoon baking powder

1 pinch of salt

3 tablespoons water

1 large egg

Method: 2-3 Minutes

Mix well in a mug then microwave on high for 1-2 minutes. Voila

For the burger/dagwood

Layer the burger, sliced tomatoes, cheese (optional), baby spinach, fried egg and any other topping of your choice on top of the bread and enjoy.

Banting dagwood/burger
Banting dagwood/burger

 

Posted in banting friendly, Dinner Time, health and gut health, light meals and salads, paleo

Cauliflower and Brocolli Mash [Paleo, banting, gluten-free, lchf]

This mash is worth making – even if you don’t like cauli much (like myself), it is oh so delicious. This mash is absolutely lovely, the texture is great and it is lower in carbs giving you a nice slow release of energy. Whilst also being packed with nutrients!

Broccoli and Cauli Mash
Broccoli and Cauli Mash

Ingredients: (serves 4+)

1/2 Small brocolli head (chopped)

1 small cauliflower head (chopped)

200ml fresh cream/coconut cream

Salt

Pepper

Handful fresh parsley: chopped or 2 Tsb dried parsley

2 Tsb fresh chopped origanum or 1 Tsp dried origanum

200ml filtered water

Method: 30 Minutes

Add 200ml to a pan over medium/hot heat. Add the broccoli and cauliflower – allow to steam for 15minutes or until all the water is finished. Add the broccoli and cauliflower to your blender and add the herbs, salt, pepper and fresh cream or coconut cream.

NB: Place your coconut cream in the fridge for at least 1 hour prior to usage then skim off the thick part: Use that, save the water for a smoothie or to add to the mash if too thick.

Blend until well blended to your desired consistency. Bon apetit! 🙂

 

Posted in banting friendly, Dinner Time, health and gut health, Sauces

Homemade Chilli Sauce [sugar-free, gluten-free, banting friendly, organic]

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What is life without chilli sauce? Most sauces are filled with preservatives and nasties like sugar. Try this homemade chilli sauce and serve it with your steak, pizza, stews and so much more for that extra zing!

Organic hot sauce
Organic hot sauce

Ingredients: Makes about 400ml

2 Cups raw organic chillies

1 Tablespoon mother-in-law masala or any other masala of your choice

1/2 onion chopped

2 Tablespoons coconut oil

1 pinch of salt

1 teaspoon ground cumin

Few sprigs of thyme, basil, sage and parsley

200ml organic apple cider vinegar (add a bit more depending on your desired consistency)

Method: 20 Minutes

Heat a pan over medium to high heat. Add the chopped onion and masala. Fry until the chillies are translucent. Add the cumin and salt. Scoop out the onion mixture and leave it to cool.

Fried onion
Fried onion

Roughly chop the chillies and remove the stalks. Add the chillies and onion to a blender. Add the herbs and apple cider vinegar. Blitz for about thirty seconds.

Voila! Your sauce is ready. It must be stored in the refrigerator to keep it fresh.

Chopped chilli and herbs
Chopped chilli and herbs

 

 

Posted in banting friendly, Dinner Time, health and gut health, light meals and salads

2 Minute Mature Cheddar – Stuffed Chicken Breasts

So easy but so delicious! If you are in need of a quick meal after work then this is your go-to recipe.

Ingredients: Serves 2

2 Chicken Breasts

4 Slices of mature cheddar

6 chopped cherry tomatoes

4 Basil Leaves

Himalayan Salt

Pepper

Method:

Preparation (2 minutes)

Cooking (30 Minutes)

Slice the chicken breasts in the middle  and stuff with the cheese, tomatoes and basil. Secure with toothpicks and sprinkle with himalayan salt and pepper. Drizzle with olive oil and roast for 30 minutes in the oven or over a bbq. Serve with a big salad and a glass of chilled chenin blanc. Enjoy.

Stuffed chicken breasts
Stuffed chicken breasts