hartlief’s sweet potato salad



Hartlief approached me a few weeks ago to try out their products and give one of their recipes a try. It was a total hit!


  • 400g Sweet potato, cubed
  • 15ml Xylitol
  • Salt and freshly ground black pepper
  • 25ml Dukkah
  • Dash Olive oil
  • 1 packet Washed salad leaves
  • 1 packet Washed rocket
  • 100g Hartlief Windhoek Salami
  • 12 Feta and herb balls or soft Danish feta
  • 50g Pumpkin seeds
  • Pinch of Dukkah, to sprinkle over the finished salad
  • Olive oil
  • Balsamic reduction


  1. Preheat the oven to 180°C.
  2. Place sweet potato cubes on a baking sheet and season with salt, pepper, xylitol and dukkah.
  3. Drizzle with olive oil and mix well.
  4. Roast until soft and caramelised for about 30 minutes.
  5. Chill the sweet potato.
  6. Assemble the salad with the salad leaves, rocket and sweet potato on a large, flat serving platter.
  7. Top with salami which has been folded into quarters.
  8. Place feta balls onto the salad and sprinkle with pumpkins seeds and dukkah.
  9. Drizzle with olive oil and balsamic reduction just before serving.
  10. Enjoy!

baked camembert (i used goats cheese camembert)



I was inspired to baked some cheese to go with our delicious crackling crumbed chicken breasts (going full fat all the way!!!!)


  • 1 camembert
  • Olive oil
  • 1 clove garlic, sliced
  • fresh thyme
  • 8 dried cranberries
  • 2T macadamia nuts chopped


  • Preheat oven to 180*
  • Put the cheese in a small oven safe dish, and cut small slits through the top half of the cheese (just deep enough the put your sliced garlic into)
  • put the sliced garlic into the slits
  • top with thyme and cranberries
  • drizzle olive oil all over
  • bake for 15-20 minutes
  • Top with macadamia nuts and serve

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

banting enchiladas


I used to love enchiladas – and it was all I felt like this evening, tough when you are Banting and off dairy… But turns out it was rather simple to make a super delicious Banting / paleo version that is as nice if not yummier than the original!


ingredients for the “enchilada wraps” (serves 2)

  • 4 egg whites
  • 2t coconut milk

directions for the wraps

  • Beat the egg whites with the coconut milk
  • Heat a frying pan to medium/hot
  • Pour 1/4 the mixture into the pan and swirl around until it is coating the bottom of the pan
  • Put a lid on the pan, and let it cook for about 1 minute
  • Lift out with a spatula

ingredients for the enchilada sauce


  • 2 chicken breasts, seasoned
  • 1 tin chilli tomatoes (or normal tomatoes if you prefer)
  • 1t honey
  • 1T cajun spice
  • salt and pepper
  • few drops of smoked tabasco
  • olive oil / coconut oil

directions for the sauce

  • Heat a pan to medium/hot and fry the chicken in a little olive oil/coconut oil for about a minute per side (just to brown it a bit)
  • Add the tomatoes, honey, tabasco and cajun spice
  • Reduce heat to medium and put the lid on and leave to simmer for about 15 minutes (just check your chicken is cooked)
  • Remove chicken from the sauce and shred it between 2 forks
  • Mix the shredded chicken with the sauce

Fill the wraps with your enchilada chicken mix, top with fresh guacamole, jalapenos and a little more enchilada sauce


*Because I am dairy free at the moment I made cashew nut sour cream by blending 1 cup of soaked (for 4 hours) and drained cashews with 1/3 cup water, 1t lemon juice and 1t honey


Banting “chips”


I must confess, I do miss a good lightly salted potato chip! So I went on the hunt and found this recipe, which works so well.



  • 3/4 cup almonds (ground up to flour consistency)
  • 1/4 cup coconut flour
  • 1/4 cup flax seeds
  • 1/4 cup of butter (or ghee)
  • 1 tsp salt
  • 1 1/2 tsp ground chilli
  • 1/2 tsp cumin
  • 1/2 tsp paprika powder
  • 1/2 tsp garlic powder
  • 1 egg


  • Preheat oven to 180*
  • Mix everything together
  • Press mixture a baking sheet (I use a silicone matt so I don’t grease it but if using a normal baking sheet – grease before)
  • Put a layer of wax paper on top, and roll out until about 1/2cm thin
  • Slice them into triangles/chips of whatever shape you’d like
  • Bake for 10 minutes.
  • Turn off oven and leave in for another 15 minutes to dry them out


Banting Bread that works!




  • 1/4 cup coconut flour, sifted
  • 1/3 cup almonds (ground up to flour like consistency)
  • 1/3 cup sunflower seeds (ground up to flour like consistency)
  • 1 cup ground flaxseed
  • 3 teaspoons baking powder
  • 1+1/3 teaspoons bicarb
  • 1 teaspoon sea salt
  • 1/4 cup xylitol
  • 4/5 large eggs (needs to equal 1 cup of eggs)
  • 1/2 cup full fat yoghurt
  • 1/3 cup milk
  • 2 tablespoons olive oil
  • 1/2 teaspoon apple cider vinegar
  • pinch of salt and a sprinkle of seeds for top


  • Preheat oven to 170*C.
  • Lightly spray loaf pan with oil.
  • In a medium bowl, mix first 8 dry ingredients together with a whisk to help break up any lumps.
  • In a small bowl, beat eggs, yoghurt, milk and olive oil together; stir in vinegar.
  • Stir wet ingredients into dry ingredients and mix just until combined. Dough will be thick and slightly sticky and will become fluffy.
  • Scoop dough into greased loaf pan.
  • Top dough with some seeds and salt
  • Bake for 55 minutes  (lightly cover with foil if top browns too quickly)
  • Let sit in pan for 5 minutes; remove and cool completely on a wire rack.
  • Slice using a bread knife or sharp serrated knife.

stuffed mushrooms

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




  • 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


  • 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)