pork ragu


I have recently developed a love for all things pork (free-range only!). I had some friends for dinner last week and decided to try making pork ragu, and what a winner it was! Served on zucchini noodles, topped with parmesan and a green salad on the side.


INGREDIENTS (serves 4)

  • 500g pork shoulder (free range)
  • 800ml tomato sauce (either made fresh see my recipe here (just double it up) or 2 x tins chopped tomatoes)
  • 1 red onion, chopped
  • 2 carrots, diced
  • 2 bay laves
  • 1t cinnamon
  • salt and pepper to taste
  • 2T balsamic vinegar
  • Butter and olive oil to brown the pork in
  • 1T xylitol


    1. Heat a large pot, add the butter and oil
    2. Add onions and carrots and fry for a few minutes until slightly soft
    3. Once butter has melted, toss in the pork and brown on each side
    4. Add tomato sauce, bay leaves, cinnamon, salt and pepper, xylitol and vinegar
    5. Simmer on low for 2 hours
    6. Remove pork pieces and shred, then add back to sauce
    7. Serve on zucchini noodles



WINNER! BANTING! LCHF! (contains honey)

I bought the new ‘Low carb is lekker’ cookbook last week, and tried out a chocolate biscuit recipe. My lack of sticking to actual measurements meant they didn’t work out, but the batter tasted to nice I decided to use my tried and tested biscuit recipe and add the flavours – and cue these delicious Choc–Coco–Cranberry–Cookies!



  • 45g cocoa powder
  • 45g shredded coconut
  • 60g nut flour (just blitz up some nuts until meal-like)
  • 1/2 cup melted butter
  • 1/3 cup honey
  • 1t vanilla extract
  • 1t bicarb
  • small pinch salt
  • 1/4 cup chopped dried cranberries


  1. Preheat oven to 180*
  2. Melt the butter and honey together
  3. Add dry ingredients to a bowl and mix well
  4. Add honey/butter mixture and stir well to combine
  5. Add dried cranberries
  6. Make golf ball size balls with your hands, and place on silicone mat
  7. Press down and semi-flatten with the palm of your hand
  8. Bake for 12 minutes