almond “creamed cheese”

WINNER! BANTING! LCHF!

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INGREDIENTS

  • 100g almonds, soaked overnight
  • 1T lemon juice
  • 1 small clove garlic
  • 1/4 cup water

DIRECTIONS

  1. Drain the almonds
  2. Add everything to a blender
  3. Blend on high, scraping down the sides every couple of seconds until smooth and creamy
  4. Season to taste
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sundried tomato and basil pesto

WINNER! BANTING! LCHF!

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INGREDIENTS

  • 8 sundried tomato pieces (dry if you can find)
  • good handful fresh basil
  • 50g almonds
  • 1T – 2T olive oil
  • 1 clove garlic
  • pinch coarse salt

DIRECTIONS

  1. Add the almonds to a blender and pulse until well chopped
  2. Add remaining ingredients and blend until well combined
  3. Add more oil of you would like a saucier pesto, I like it fairly dry

blueberry jam

WINNER! BANTING! LOW CARB!

I saw something similar and thought, so easy peasy! Why haven’t I made this before?!

INGREDIENTS

  • 1 cup frozen blueberries (or fresh if you can get)
  • 1/4cup xylitol
  • 1/2 cup water

DIRECTIONS

  • Heat a small pan to medium
  • Add berries and stir around until starting to get all defrosted and juicy
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  • Mix the xylitol and the water in a cup
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  • Add to the berries
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  • Simmer for 5 minutes
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  • Reduce heat to low and leave for about half an hour, until the berries have really broken down
  • Blend and bottle
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Caramelised onion and mushroom sauce

WINNER! BANTING RECIPE! DAIRY FREE!

I wanted to point out that most of these recipes that I am using coconut milk / cream in, you can swap out for actual cream / milk. I am just dairy free for the moment, so that’s why I’m avoiding it, but if you are good on dairy then by all means, use whichever you prefer.11249702_398419653616073_2244858682099786499_n

ingredients (serves 2)

  • 2T butter
  • 1T olive oil
  • 1 packet of mushrooms (sliced thickly)
  • 1/2 onion sliced
  • 1/3c coconut milk
  • garlic salt
  • fresh pepper

directions

  • In a medium hot pan,  add 1T butter and the oil and the onions
  • Fry slowly for about 15-20 minutes until soft and starting to caramelise
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  • Add the remaining butter and mushrooms and fry until mushrooms are soft
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  • Add the coconut milk, salt and pepper
  • Adjust seasoning and serve on grilled chicken, with streamed broccoli and roasted sweet potatoes

smoked mackerel pate

WINNER ! BANTING RECIPE ! DAIRY FREE

Coming up with more dairy free ideas for lunchtime snacks!

ingredients

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  • 1 piece of smoked mackerel
  • 4 capers
  • 1T lemon juice
  • salt and pepper
  • half and onion, fried until soft
  • a few slices of chilli (optional)

directions

  • Put everything into a blender and blend until at your desired consistency (I like it a little chunky)
  • Ta DAAAAAAA

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almond butter

winner BANTING RECIPE

The key to success with home made nut butters? Roast the nuts yourself (for about 15 minutes at 220* – turning them over halfway through and keeping a close eye on them)… and PATIENCE.

ingredients (makes 1 cup nut butter)

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  • 2 cups home roasted almonds
  • pinch of salt

Method

  • pop the almonds in the blender
  • blend on medium/high for about 10 minutes, or until creamy – scrape down the sides often (every 30 seconds or so)
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stuffed mushrooms

These were so yummy! We had vegetarian and non-vegetarians varieties (with / without bacon). Serves 4

WINNER! BANTING RECIPE

ingredients

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  • 8 large brown mushrooms (stems removed)
  • 1/2 tub creme fraiche
  • 3 cloves roasted garlic
  • 1/2 packet bacon
  • 1/2 cup grated cheese
  • Salt and pepper
  • 1T olive oil

Directions

  • Preheat oven to 180* and grease a baking tray
  • Combine all the ingredients (apart from mushrooms) together in a bowl
  • Place the mushrooms on the baking tray with the tops facing down
  • Spoon in 1/8 of the mixture into each mushroom
  • Drizzle over the olive oil
  • Baked for around 20 minutes (until bubbly and the cheese is all melted and brown)
  • I topped these with jalapenos (because I firmly believe chillis belong on all my food 😉 )
  • Serve with a salad (if you want to)