tomato and chorizo soup

WINNER! banting recipe! Dairy Free!


I got this recipe from my sister-in-law Jan, and it really is a goodie.

ingredients (per person)

  • 500g tomatoes
  • 3/4 pieces of celery
  • 3 cloves on garlic, unpeeled
  • 1 onion, chopped into quarters
  • olive oil
  • salt and pepper
  • 2 cup boiling water
  • 1 stock cube or liquid stock block
  • 4 sun-dried tomatoes
  • 80g chorizo (fried and cut into pieces)


  • Preheat oven to 180*
  • Put everything (except for chorizo and sun-dried tomatoes) into a roasting dish, cover liberally with olive oil, salt and pepper
  • Roast for +-45-60 minutes
  • Once the tomatoes have started to caramelise, you can remove from the oven
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  • Squish the garlic out of their skins
  • Remove burnt herbs and celery
  • Put remaining veg (including sun-dried tomatoes) into a blender and blitz until required smoothness is achieved
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  • Add chorizo
  • Best served the next day!
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PALEO pancakes (contains honey AND bananas, oh my!)

WINNER! PALEO RECIPE! banting recipe!


Before anyone panics, I know you need to keep your carb count low to bant, and having honey and banana will push your carb count up, but you can definitely still have this dish and stay in ketosis if you stay on the green list for the rest of the day!

ingredients (per person)

  • 1/2 small banana
  • 1T almond butter
  • 1 egg
  • 2t butter (for greasing pan)


  • Preheat a frying  pan to medium/hot heat and add butter
  • Add ingredients to blender and blitz until smooth
  • Pour batter into the heated frying pan, pop a lid on a cook for a few minutes, then flip over once it is sturdy
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  • Fry for another minute and then dish up on a plate, serve with fresh strawberries, cinnamon and a little more honey

Spicy courgette hummus




  • 400gsm courgettes (cut into chunks)
  • 2 cloves of garlic
  • olive oil
  • salt
  • 1/2 pack of washed coriander
  • jalapenos (quantity dependant on your preferred spiciness)
  • 60ml lemon juice
  • 60ml olive oil
  • 2T tahini


  • Preheat oven to 200*
  • Toss the courgettes and garlic in the olive oil and salt
  • Pop them in a roasting tray and roast for about 30-40 minutes (until they are all mushy)
  • Remove the garlic from their skins
  • Add garlic, courgettes, lemon juice, olive oil, tahini, coriander and jalapenos to blender and blitz until smooth

Flax spaghetti



ingredients (serves 2)

  • 125g per person of flax spaghetti (I bought this from Coimbra in Lansdowne Road, Claremont, Cape Town)
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  • 1 tin of tomato puree
  • 1 chopped onion
  • 3T+ butter + olive oil
  • 1/2 pack chopped courgettes
  • 1/2 chevin goats cheese
  • basil for serving
  • jalapeno slices if you like it spicy!


  • Melt the butter in a medium hot frying pan (Add a little olive oil to prevent it from burning)
  • Add the chopped onions and fry gently for about 15 minutes until soft and sweet
  • Add the courgettes and fry for a few minutes
  • Add tomato puree and simmer gently for about 15 minutes
  • In the meantime bring a big pot of salted water to the boil and cook the flax spaghetti for about 5 minutes (too long and it’s mushy)
  • Drain and add some butter
  • Top with your sauce, goats cheese and fresh basil (and jalapenos if you like it spicy!)
  • YUM!


Sugar free “oatmeal ” chocolate-chip cookies



  • 3/4 cup melted coconut oil
  • 1.5t vanilla extract (or essence if you can’t get hold of extract)
  • 1/2 cup xylitol
  • 1 egg
  • 2.5 cups mixed nuts and seeds
  • 2T flaxseed meal
  • 1/2 cup desiccated coconut
  • 3/4t bicarb
  • 1/2t cream of tartar
  • 1/2t salt
  • 1/2 cup dark chocolate chips (I’ve been making my own sugar free chocolate chips – by combining 3T coco powder with 1/3 cup melted coconut oil, which I then freeze and chop up as needed)


  • Preheat the oven to 170*
  • Blend the nuts and seeds until they are fairly fine
  • Beat the coconut oil, vanilla essence, xylitol and egg together until well combined
  • Add the bicarbonate and cream of tartar and mix well
  • Add the nut/seed mix and combined
  • Stir in the chocolate chips
  • Spoon 3cm of the mix on to a greased baking sheet and repeat until tray is full (will take 2 trays) – I had about 6 cookies per tray – you need to space them out as they will spread
  • Bake for 10 minutes
  • Once cooked pop them in the fridge to fully set

Dairy-free chocolate pots




  • 1 tin coconut cream
  • 3 heaped T xylitol (powdered in coffee grinder if you can)
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  • 3 egg yolks (keep the whites for something else!) (maybe some enchiladas – recipe here!)
  • tiny pinch of salt
  • 1t vanilla essence
  • 3T coco powder
  • 1T coconut oil


  • Preheat the oven to 170*
  • Combine the coconut cream, xylitol. coco powder and coconut oil in a medium pot and heat over a low-medium heat whisking occasionally until everything has combined (don’t bring this up to the boil)
  • Add the vanilla essence and salt and remove from heat
  • In a separate bowl, whip the egg yolks
  • Pour the hot coconut cream mixture into the eggy mixture, whisking the whole time
  • Divide mixture into 4 small ramekins
  • Place ramekins in a large roasting dish, and fill the dish half way up the ramekins with boiling water (thus making a water bath)
  • Bake for 20 minutes
  • Remove from oven and allow to cool to room temperature
    Place in the fridge with a piece of paper towel on top of them, and then cover with tin foil
  • Allow to set for at least 2 hours
  • Serve with fresh berries, YUM!!!!!!