Easy choc chip banting biscuits

  • Preheat oven to 180°
  • Mix wet ingredients together
  • Mix dry ingredients together
  • Combine
  • Spoon 1 Tablespoon of batter onto greased baking sheet
  • Bake for 15-17 minutes
  • Ingredients

  • 100g ground almonds
  • 1/3 c coconut flour
  • 1t baking powder
  • 1t vanilla essence
  • 3 eggs
  • 1/2 cup soft butter
  • 1/3 cup xylitol
  • Pinch cinnamon
  • Pinch salt
  • 1/2 slab chopped up dark chocolate

Flax spaghetti



ingredients (serves 2)

  • 125g per person of flax spaghetti (I bought this from Coimbra in Lansdowne Road, Claremont, Cape Town)
  • IMG_9661
  • 1 tin of tomato puree
  • 1 chopped onion
  • 3T+ butter + olive oil
  • 1/2 pack chopped courgettes
  • 1/2 chevin goats cheese
  • basil for serving
  • jalapeno slices if you like it spicy!


  • Melt the butter in a medium hot frying pan (Add a little olive oil to prevent it from burning)
  • Add the chopped onions and fry gently for about 15 minutes until soft and sweet
  • Add the courgettes and fry for a few minutes
  • Add tomato puree and simmer gently for about 15 minutes
  • In the meantime bring a big pot of salted water to the boil and cook the flax spaghetti for about 5 minutes (too long and it’s mushy)
  • Drain and add some butter
  • Top with your sauce, goats cheese and fresh basil (and jalapenos if you like it spicy!)
  • YUM!


Jalapeno cheesy chicken



  • 2 chicken breasts, bashed fairly flat
  • Cajun spice
  • 1T (or more) chopped jalapenos
  • 1T coriander chopped
  • 1/2 tub full fat cream cheese
  • handful cheese
  • 1/4c chicken stock
  • olive oil


  • Sprinkle the cajun spice over the chicken
  • Heat frying pan and add olive oil
  • Add the chicken breasts to the pan and sear for a minute or two on each side, or until browned, then lower the heat to medium and continue to cook until chicken is cooked through
  • Remove chicken from the pan, and set aside to rest
  • Add the stock to the pan, and cook down for a few minutes
  • Add the cream cheese and stir well
  • Add the jalapenos and coriander
  • Pour sauce over chicken breasts and enjoy!
    (served here with steamed asparagus and cauli mash)

Banana Bread




  • 2 ripe bananas
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon honey
  • ½ cup coconut oil
  • 3T melted butter
  • 2 cups flaxseed flour
  • ½ T cinnamon
  • ½ T mixed spice
  • ½ teaspoon celtic sea salt
  • 1 level teaspoon bicarb
  • 1/4 c xylitol


  • Preheat the oven to 170°C
  • Place bananas, eggs, vanilla, honey, xylitol, butter and oil in a food processor and blend together
  • Add in the flour, salt, spices and bicarb
  • Pour/scoop in to a bread baking pan10649560_351136365011069_1868255799964442167_n
  • Bake for +- 35 minutes
  • Remove from oven and allow to coolIMG_7257

Fish pie


Adapted from Jamie Oliver’s “Return of the Naked Chef”

(Sorry, no pictures because it was so delicious that we ate it all before I could take any!)


  • 1 large sweet potato, peeled and diced
  • salt & freshly ground black pepper
  • 2 free range eggs
  • 1 packet fresh spinach
  • 1 onion, finely chopped
  • 1 carrot,finely chopped
  • extra virgin olive oil
  • 250 ml cream
  • big handful of strong cheese
  • 2T lemon juice
  • 1 teaspoon English mustard
  • 1 handful parsley, finely chopped
  • 250 g haddock sliced into chunks
  • 1T butter
  • handful of grated cheese for pie topping


  • Preheat the oven to 230°C
  • Put the sweet potatoes into salted boiling water and bring back to the boil for 5 minutes.
  • Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.
  • At the same time steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away and chop.
  • Then drain the sweet potatoes in the colander.
  • Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
  • In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, than add the cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
  • Put the spinach, fish and eggs into a pie dish and mix together, pouring over the creamy vegetable sauce.
  • The cooked sweet potatoes should be drained and mashed – add a bit of butter, salt, pepper and a touch of nutmeg if you like. Spread on top of the fish.
  • Place in the oven for about 25-30 minutes until the sweet potatoes are golden.
  • Add some grated cheese to top of pie and grill for 5 minutes
  • EAT!

Hollandaise sauce

Winner!! Banting RECIPE


  • 2 tbsp butter or ghee
  • 1 large egg yolk
  • ¼ tsp dijon mustard
  • juice from ¼ lemon (+- 1 tbsp)
  • pinch salt or more to taste
  • ½ tbsp water or more if too thick
  • 2 boiled eggs


  • Make sure all the ingredients have reached room temperature.
  • Slowly melt the butter (or ghee) in a water bath and put it aside.
  • In a separate pan, mix the egg yolk with the water, lemon juice, Dijon mustard and salt.
  • Fill a medium sauce pan with  water and bring to a boil.
  • Keep on medium heat, place the bowl with the egg yolk mixture on top of the sauce pan and keep mixing. The water should not touch the bottom of the bowl. Keep mixing until it starts to thicken.
  • Slowly pour the melted butter into the mixture until thick and creamy. Keep stirring at all times to avoid clumping. If the Hollandaise is too thick, add a splash of water.10170988_347471728710866_5526175480891609541_n
  • Serve on boiled / poached eggs (or whatever you want to serve it on)67269_347471745377531_3121388625811639594_n

Chicken and Bacon “Larb”

The other night I felt like wraps, but obviously without the carbs. So I decided to have to make the pork larb from Real Meal Revolution, except I changed the recipe a LOT as I didn’t have everything they mentioned on hand. Here is my version. (to be honest, I then bastardised the asian inspiration and added fresh avo and grated cheese to the wraps – it was so pleasing!)

winner banting RECIPE


  • 2 chicken breast, chopped into small pieces
  • 4 rashers of bacon (I used streaky)
  • 1T duck fat (Algin Free Range chicken has opened up a factory shop in Retreat at the Builders Warehouse centre – it’s epic)
  • 1t mixed spice
  • 1/2c lemon juice
  • 1/2 cup fish sauce
  • 1t (or more) chilli sauce
  • 1t ginger
  • 1t garlic
  • small handful of coriander
  • small handful of mint
  • 6 big lettuce leaves


  • Fry the rashers in a medium hot pan
  • Remove and set aside once crispy
  • Melt the duck fat in the pan and add the chicken
  • Fry quickly until just cooked
  • Add the garlic, ginger, chilli and mixed spice and fry for another minute
  • Add the 1/2 the lemon juice and 1/2 the fish sauce, stir well
  • Stir through the fresh herbs (leave a little out for the sauce)
  • In a small bowl, mix the remaining fish sauce and lemon juice, stir in a bit of chilli and a little bit of the herbs
  • Using the lettuce leaves as wraps, make your own and dunk into the sauce!

Almond and macadamia brittle / toffee

winner-ish paleo RECIPE

I was chatting to my friend last night about sugar free nut brittle – so I decided to see if I could make some. The short answer is – kind of. It didn’t go as crispy as normal brittle and became more of a toffee.

Not bad though!



  • 1/4 cup xylitol
  • 1/4 cup butter
  • 1 t honey
  • 1/2 c macadamia and almonds


  • slowly melt the butter on the stoveimage
  • once melted add the xylitol and stirring continuously on a medium heat until golden brown
  • remove from the heat and add honey, mixing well
  • add nuts and pour onto a plate covered in wax paper and allow to set


chocolate mousse



  • 1 slab of dark chocolate (I used Lindt 70%)
  • 30g butter
  • 250ml cream
  • 2 eggs
  • 2T xylitol


  • Melt the chocolate over a low heat until melted
  • Add the butter and stir until all melted
  • In a separate bowl, combine the eggs yolks and xylitol and beat until light and fluffy
  • Add the chocolate mixture into the egg yolk mixture and set aside
  • In another bowl, beat the egg whites until stiff
  • In yet another bowl, beat the cream until thick
  • Gently fold the chocolate mixture in with the cream and egg whites
  • Divide the mixture into 5 glasses / bowl and put in the fridge to set
  • YUM