stuffed chicken

WINNER! BANTING! LCHF!

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I needed some real comfort food last night, and mash has always been such home food to me. Good thing I like cauli mash just as much as the potato kind!

INGREDIENTS (per person)

  • 1 chicken breast
  • 1-2T choppy choppy / chopped up sundried tomatoes and feta
  • 3 rashers prosciutto
  • Cauli Mash and Zucchini chips to serve

DIRECTIONS

  • Preheat oven to 180*
  • Slice the chicken breast nearly in half (lengthways)
  • Add the choppy choppy / sundried tomatoes and feta
  • Wrap chicken in prosciutto
  • Secure with toothpicks
  • Bake for 20 minutes (or until chicken is cooked – oven dependant on timing)
  • Serve!

banting scones

WINNER! BANTING! LCHF!

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I made some blueberry jam the other day, and a friend of mine said I had to have scones with them, so queue this recipe!

INGREDIENTS

  • 3 cups ground up nuts
  • 2 t baking powder
  • ¼ cup melted coconut oil
  • 1 T honey
  • 1 t vanilla extract ideally (but essence if you don’t have)
  • 2 eggs

DIRECTIONS

  • Preheat oven to 150*
  • Mix the dry ingredients together
  • Add oil, honey,  vanilla and eggs
  • Mix together
  • Spoon into a greased muffin pan
  • Baked for20-25 minutes
  • Serve!

baked camembert (i used goats cheese camembert)

WINNER! BANTING! LCHF!

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

INGREDIENTS

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

DIRECTIONS

  • 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

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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banting lasagne

WINNER! BANTING! LCHF!

I grew up making pasta with my mom, rolling out the dough, making the noodles. I’ve always loved how therapeutic dough is. So I’ve really missed that since I started banting, and wanted to try make something similar. While this dough doesn’t knead, or go through a pasta machine, it does make good pasta.

INGREDIENTS for dough

  • 2 eggs
  • 1.5 cups ground up almonds
  • 1/2 cup coconut flour
  • 1 t xantham gum
  • pinch salt

DIRECTIONS

  • Whisk the eggs
  • Mix the dry ingredients together
  • Add the eggs into the dry mixture
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  • Mix into a dough ball and cover with clingwrap (I don’t think this is necessary but I wanted to do it like normal dough!)
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  • Cut off about 1/4 of the dough and roll it out between 2 sheets of clingwrap  until thin
  • Use as you would with normal lasagne
  • Bake for +- 20 minutes and serve!

Chocolate crepes

WINNER! BANTING! Low carb!

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I got this recipe off the loseit magazine website www.loseit.co.za, and just made it a little more practical (i.e. using cup measurements and simplifying the directions!)

INGREDIENTS (makes 2 crepes)

  • 2 eggs
  • 1/8 cup water
  • small pinch salt
  • 1/4 t bicarb
  • 2t xylitol
  • 2t coco powder
  • 1/8 c coconut flour
  • butter for greasing pan

DIRECTIONS

  • Whisk the eggs with the water, add the rest of the ingredients and beat until smooth
  • Heat a pan medium hot and grease by adding 1 t butter and allow to melt
  • Pour half mixture into pan and swirl around into crepe
  • Cook for about 2 minutes then flip and cook for about another minute (until cooked) – then lift it out onto a plate
  • Repeat with greasing pan with butter and then add remaining batter and cook as above
  • Serve with cinnamon, xylitol, lemon juice and fresh strawberries !

chilli popper inspired chicken breasts

WINNER! BANTING! LCHF!

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I was inspired by my chilli popper post to make some chilli popper chicken! All the goodness of the chilli poppers but substantial enough for dinner

INGREDIENTS (per person)

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  • 1 chicken breast, butterflied = cut almost in half (don’t cut through the breast)
  • 1T jalapeno slices
  • 1/4 chevin goats cheese / 1T feta / 2T cheese
  • 3 rashers bacon
  • toothpicks
  • salt and pepper

DIRECTIONS

  • Preheat oven to 180*
  • Season the chicken breast
  • Put the cheese in the chicken cavity, then the jalapeno slices
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  • Roll up and wrap in the bacon rashers
  • Seal with toothpicks
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  • Place on a greased oven tray and back for +- 20 minutes
  • Heat a frying pan to medium/hot
  • Fry the chicken breast for a minute on each side until the bacon is crispy
  • Serve with a salad / veg
  • YUMMMMY

bacon wrapped chilli poppers

WINNER! BANTING! LCHF!

I LOVE chilli poppers, with quite a passion! Queue this – which I have made when I’m entertaining (and possibly made for just me 😉 )!

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INGREDIENTS

  • 1 jar whole jalapenos (or even better, the ones that have already been sliced in half)
  • 1 chevin goats cheese / 1 small packet feta
  • 1 packet bacon (streaky works best)
  • toothpicks

DIRECTIONS

  • preheat oven to 180*
  • if you bought whole jalaponos, slice them in half length wise
  • stuff the middle with the goats cheese / feta
  • wrap in a rasher of bacon, securing with a toothpick
  • Place on a greased baking dish and bake for about 10 minutes, or until the bacon is crispy
  • Serve with sour cream or home made tomato/chilli sauce

choc chip biscotti

WINNER! BANTING! LCHF!

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I made some biscotti a while back and lost the recipe, and then I found it again, with a few tweaks, this was delicious!

INGREDIENTS
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  • 1 and 3/4  cups of blitzed to flour like consistency macadamia nuts or almonds
  • 1/3 cup coconut flour
  • 1/2 t bicarb
  • 1/4t salt
  • 1/4 cup honey OR xylitol syrup (to make, heat 1/4 cup xylitol with 1/8 water until xylitol has dissolved, then boil for about 2 minutes, remove from heat and allow to cool)
  • 1t vanilla extract
  • 40g dark chocolate, cut into little chunks

DIRECTIONS

  • Preheat oven to 180*
  • Mix the dry ingredients together
  • Add the syrup/honey and vanilla extract
  • Mix well
  • Add choc bits
  • Wrap into clingwrap and compress it as much as possible into a log shape
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  • Unwrap from clingwrap and put on a baking sheet (I use a silicone baking sheet – if you are using a normal sheet, grease beforehand)
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  • Bake for 15 minutes
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  • Remove from oven and allow to cool for 1 hour
  • Cut log into biscuits
  • Reheat oven at 140*
  • Bake for 15 minutes
  • Crack oven OPEN and leave to sit for an hour, then take out of oven to cool againIMG_0126
  • One more time –
    • Reheat oven at 140*
    • Bake for 15 minutes
    • Crack oven oven and leave to sit for an hour, then take out of oven to cool again
  • Serve!
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gluten-free pizza base

WINNER! gluten-free recipe! (NOT banting)!

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I know this isn’t banting, because of the potato starch. But it’s not that much potato starch really 🙂

ingredients (serves 2)
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  • 1 cup macadamia nuts or almonds (blitzed to flour like consistency)
  • 2T potato starch
  • 1t salt
  • 1T yeast
  • 1T honey
  • 1/4 cup warm water
  • 1.5t apple cider vinegar
  • 1T egg whites
  • 1T olive oil

Directions

  • Preheat oven to 35*
  • Combine the yeast, honey and water into your big mixing bowl, stir together and leave to activate for +-5 minutes
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  • Combine the apple cider vinegar, egg whites and olive oil in a bowl and mix well
  • Add the potato starch and macadamia nut flour to the big mixing bowl
  • Add the vinegar, egg white, oil mixture to the big mixing bowl
  • Stir well for about a minute
  • It will be very wet, don’t panic!
  • Put a damp cloth over your bowl and pop it somewhere warm (I put it in the oven) to rise for about 75 minutes
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  • Spread over a silicone baking sheet (which I placed on top of my pizza stone)IMG_0096
  • Get it as thin as possible, and then bake at 250* for about 6 minutes (keep an eye on it)
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  • Remove from the oven, top with desired pizza goodies, and pop back into the oven until the cheese has melted
  • Slice and serve!
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