Hollandaise sauce

Winner!! Banting RECIPE


  • 2 tbsp butter or ghee
  • 1 large egg yolk
  • ¼ tsp dijon mustard
  • juice from ¼ lemon (+- 1 tbsp)
  • pinch salt or more to taste
  • ½ tbsp water or more if too thick
  • 2 boiled eggs


  • Make sure all the ingredients have reached room temperature.
  • Slowly melt the butter (or ghee) in a water bath and put it aside.
  • In a separate pan, mix the egg yolk with the water, lemon juice, Dijon mustard and salt.
  • Fill a medium sauce pan with  water and bring to a boil.
  • Keep on medium heat, place the bowl with the egg yolk mixture on top of the sauce pan and keep mixing. The water should not touch the bottom of the bowl. Keep mixing until it starts to thicken.
  • Slowly pour the melted butter into the mixture until thick and creamy. Keep stirring at all times to avoid clumping. If the Hollandaise is too thick, add a splash of water.10170988_347471728710866_5526175480891609541_n
  • Serve on boiled / poached eggs (or whatever you want to serve it on)67269_347471745377531_3121388625811639594_n

Chicken and Bacon “Larb”

The other night I felt like wraps, but obviously without the carbs. So I decided to have to make the pork larb from Real Meal Revolution, except I changed the recipe a LOT as I didn’t have everything they mentioned on hand. Here is my version. (to be honest, I then bastardised the asian inspiration and added fresh avo and grated cheese to the wraps – it was so pleasing!)

winner banting RECIPE


  • 2 chicken breast, chopped into small pieces
  • 4 rashers of bacon (I used streaky)
  • 1T duck fat (Algin Free Range chicken has opened up a factory shop in Retreat at the Builders Warehouse centre – it’s epic)
  • 1t mixed spice
  • 1/2c lemon juice
  • 1/2 cup fish sauce
  • 1t (or more) chilli sauce
  • 1t ginger
  • 1t garlic
  • small handful of coriander
  • small handful of mint
  • 6 big lettuce leaves


  • Fry the rashers in a medium hot pan
  • Remove and set aside once crispy
  • Melt the duck fat in the pan and add the chicken
  • Fry quickly until just cooked
  • Add the garlic, ginger, chilli and mixed spice and fry for another minute
  • Add the 1/2 the lemon juice and 1/2 the fish sauce, stir well
  • Stir through the fresh herbs (leave a little out for the sauce)
  • In a small bowl, mix the remaining fish sauce and lemon juice, stir in a bit of chilli and a little bit of the herbs
  • Using the lettuce leaves as wraps, make your own and dunk into the sauce!

Almond and macadamia brittle / toffee

winner-ish paleo RECIPE

I was chatting to my friend last night about sugar free nut brittle – so I decided to see if I could make some. The short answer is – kind of. It didn’t go as crispy as normal brittle and became more of a toffee.

Not bad though!



  • 1/4 cup xylitol
  • 1/4 cup butter
  • 1 t honey
  • 1/2 c macadamia and almonds


  • slowly melt the butter on the stoveimage
  • once melted add the xylitol and stirring continuously on a medium heat until golden brown
  • remove from the heat and add honey, mixing well
  • add nuts and pour onto a plate covered in wax paper and allow to set


chocolate mousse



  • 1 slab of dark chocolate (I used Lindt 70%)
  • 30g butter
  • 250ml cream
  • 2 eggs
  • 2T xylitol


  • Melt the chocolate over a low heat until melted
  • Add the butter and stir until all melted
  • In a separate bowl, combine the eggs yolks and xylitol and beat until light and fluffy
  • Add the chocolate mixture into the egg yolk mixture and set aside
  • In another bowl, beat the egg whites until stiff
  • In yet another bowl, beat the cream until thick
  • Gently fold the chocolate mixture in with the cream and egg whites
  • Divide the mixture into 5 glasses / bowl and put in the fridge to set
  • YUM