The Real Meal Revolution team have a great pinterest board with links to banting snacks! https://www.pinterest.com/realmeals/banting-snacks/
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Beginner banting course with the Real Meal Revolution team
The Real Meal Revolution team approached me about sponsoring a link to their course – it looks like a great way to find out more about banting, learn about cooking banting recipes as well as learning new recipes (not in the book)!
Click on the image or on this link to find out more about the course.
Seared cajun angelfish and salad
Another hot day, combined with a sore neck, meant I had no desire to cook (a VERY rare occurrence). This was done in 10 minutes, from start to finish! The salad is based on the smoked summer salmon salad I made last week. It serves 3 people for dinner.
WINNER! BANTING RECIPE
Salad ingredients
- 1 packet lettuce of your choice
- 1/2 jar caper berries
- 1/2 packet olive (pitted)
- 1 small pack of feta (cubed)
- asparagus and tender stem broccoli (blanched)
- 1 boiled egg per person (quartered)
- Vinaigrette (2 parts olive oil, 1 part lemon juice, spoon of mustard, salt and pepper)
Fish ingredients
- 300g Angelfish fillets
- Cajun spice
- Salt and pepper
- 2T olive oil
- 1T butter
Directions
- Combine all the salad ingredients in a bowl
- Heat a large frying pan to medium high heat
- Add oil and butter, and once melted add the fish
- Sear for +- 1.5 minutes on each side, until JUST cooked
- Serve!
Peri peri chicken livers
YUMMMMM! Creamy, spicy goodness.
This recipe serves 2.
WINNER! BANTING RECIPE
Ingredients
- 4 T butter
- 1 big onion (sliced)
- 4 cloves garlic (chopped)
- 250g free range chicken livers
- 1 red pepper
- 80ml cream
- sliced jalapeno chillies (to taste)
- dried chilli flakes (to taste)
- 1/2 cup white wine
- 1 cup tomato puree
- 2T olive oil
- salt and pepper
- fresh basil (half packet)
- 2T lemon juice
Directions
- Melt the butter in a pan on a low medium heat, add sliced onions and cook slowly until sweet and soft (30-40 minutes)
- Add the garlic and fry for another minute
- Turn the heat up and add the wine, simmer until reduced by half
- Add the tomato puree, lemon juice and red pepper and leave on a low heat to simmer
Wash chicken livers and pat dry - Season with salt and pepper and rub the olive oil over them
- Heat up a heavy based pan to super hot
- Drop in the chicken livers (don’t touch them)
- Turn over with a fork after 1.5 minutes and fry on the other side for approx the same time (until browned nicely on both sides)
- Reduce the heat and add the sauce to the pan; add the cream and chilli and simmer for a few minutes
- Serve with fresh basil
Thai cashew nut chicken (or fish)
My sister and her boyfriend are living with me while they renovate their house, which means I have lovely people to cook for! He is a vegetarian, so I need to be creative when we feel like chicken. This dish works well because you can make the sauce separately and then just spoon over the protein and veg. This recipe serves 4.
WINNER! BANTING RECIPE
Ingredients for the sauce
- 3T hoisin sauce (this does contain sugar, so use sparingly)
- 3T soya sauce
- 1T lemon juice
- 1/2 packet coriander (chopped)
- 1/2 packet basil (torn)
- 1 onion, halved and sliced
- 1 packet raw cashew nuts
- 1T oil
- Chilli to taste
Directions
- Heat the oil in a small pan, add the onion and fry for a few minutes until starting to soften
- Add all the remaining ingredients for the sauce and warm together for a few minutes
Ingredients for the dish
- 1 chicken breast per person / 1 piece of firm fish, like tuna
- salt and pepper
- 3 or 4 T almond flour
- 1 packet of tender steam broccoli
- 1 packet of courgettes, chopped in 1 inch sized pieces
- 3 T olive oil
- 1 half packet basil (torn)
- The other half packet coriander (chopped)
Directions
- Steam the broccoli and courgettes
- If doing chicken, slice the breasts in half (butterfly them, but slice into 2 separate pieces) and bash them in clingfilm until they are all roughly the same heigh
- For fish and chicken, dust in a mix of the almond flour and salt / pepper
- Heat the oil in a large pan on a medium high heat, add the protein
- If doing chicken, fry on each side for +- 1.5 minutes
- If doing tuna, fry until rare/medium/dead
- Plate up with veggies and protein and spoon over the sauce
- Top with fresh basil and coriander
Smoked salmon summer salad
On a hot day, I can’t face dealing with the stove, but with a salad like this, I’m happy not to! This serves 2 people for dinner.
WINNER! BANTING RECIPE
Ingredients
- 1 packet lambs lettuce, baby lettuce mix (or whichever pack you prefer)
- 1/2 jar caper berries
- 1/2 packet olive (pitted)
- +- 10 cocktail gerkins (halved)
- 1 small pack of feta (cubed)
- asparagus and tender stem broccoli (blanched)
- 125g packet of hot smoked salmon flakes (Woolies)
- 1 boiled egg per person (quartered)
- Vinaigrette (2 parts olive oil, 1 part lemon juice, spoon of mustard, salt and pepper)
Directions
- Combine all the goodies in a bowl
- Serve (how easy is that!)
Nutty Cheesecake bites
This is from a recipe I found online – they used sweetener and hazelnut essence (which I’ve not found in Cape Town – let me know if you find it!) so I’ve switched things around and it is very yummy. It was inspired by my dear friend Justine, who is 7 months pregnant – we went out for lunch and ordered the hazelnut truffles, and when they arrived they were covered in coconut – she painstakingly picked off all the coconut, and I got the inspiration to make her some coconut free hazelnut truffles! She loves cheese – so I thought these would be a winner (I am still waiting on her feedback but I really enjoyed them!)
WINNER! BANTING RECIPE
Ingredients
- 1 tub Simonsberg plain cream cheese (leave it to warm up slightly on the counter to help soften for about 10 minutes)
- 1/4 cup coco powder
- 2T honey (or more to taste)
- 1T almond essence (or use 1t if you don’t like the almond flavour to be too strong)
- 50g hazelnut (about half a packet) – chopped up
Directions
- Mix the cream cheese, coco powder, honey and essence together
- Once it is all combined, spoon a heaped teaspoon onto the chopped hazelnut
- Roll the ball around in the hazelnuts
- Place on a plate, and pop into the fridge to set
- ENJOY@
Butter chicken
This is my friend’s granny’s recipe that I LOVE. I’ve tweaked it over the years and love it.
WINNER! BANTING RECIPE
Ingredients
- 1 tin Indian tomatoes
- 1T oil
- 6 chicken thighs
- 2T butter
- 1t cumin
- 1t curry powder
- 1t paprika
- 1/2 t cinnamon
- 2t ginger
- 1t garam masala
- pinch chilli
- 1t salt
- 1t xylitol
- Splash of lemon juice
- Small tub full cream yoghurt
Directions
- Blend tomatoes
- Add oil to a hot pan and brown chicken then remove from the pan
- Add butter and spices and fry for a minute or 2 (until you can smell the spices well)
- Add tomatoes, salt, lemon juice and xylitol
- Put the chicken back in the pan and simmer for 1 hr
- Serve with a dollop of sour cream
- (I like to eat this with cauli rice)
BAKED EGGS
I decided to try baked eggs… turns out, I love them
WINNER! BANTING RECIPE
Ingredients
- 2 eggs (per person)
- feta
- slices of jalapenos (to taste)
- salt and pepper
Directions
- Add eggs to an oven safe bowl
- Bake at 180* for 15 minutes
- Add the feta and jalapenos and put back into the oven for another 5 minutes (or until eggs are set)
- Add salt and pepper and serve
frozen vanilla mousse
This is the yummiest dessert
WINNER! BANTING RECIPE
Ingredients
- 1/2 cup milk
- 1/2 cup cream
- 2 eggs separated
- 6 T xylitol icing sugar
- 1t vanilla essence
Directions
- Separate the eggs yolks from the eggs whites
- Beat the egg whites until stiff, then add in 2T xylitol icing sugar and beat until shiny
- In a 2nd bowl combine cream and milk and beat until it starts to thicken, then add in 2T xylitol icing sugar and beat until stiff
- In a 3rd bowl, beat the egg yolks with the remaining 2T xylitol icing sugar until thick and pale
- Combine all 3 mixtures in one bowl with the vanilla essence and fold well
- Pop in the freezer to set
The Banting Cook 