Saturday, June 28, 2014

Flap jacks

Need a quick and easy treat that won't break the bank and is banting and lchf friendly?  Try these super quick flap jacks - makes around 6 flapjacks

1 egg
3 tablespoons almond flour or coconut flour
1/2 tsp baking powder
1 tsp xylitol if you're making them sweet

Mix and leave to rest for 5 mins. Fry in either a dry pan or in butter until golden.
Serve with double cream and warmed berries if serving them sweet or with smoked salmon and avo if savoury.
Enjoy :)

Fennel bulb salad with caraway seeds and apple cider vinegar

Light salad to go wonderfully with grilled meat or fish. Low carb and definitely delicious

1 fennel bulb
1 tsp caraway seeds
2 tbsp apple cider vinegar
Salt and pepper

Chop up fennel.  Grind caraway seeds in pestle and mortar.  Add apple cider vinegar and salt and pepper to taste.

Allow to marinate for 6 hours at least to intensify flavours

Friday, June 27, 2014

Romany Creams - LCHF style

I needed a fix.  And what's better than a romany cream and a cup of coffee (with cream of course).
Here's the Recipe ☺
100g butter
1/4 cup xylitol
1 egg
3/4 cup almond flour
1/2 cup coconut flour
1 3/4 cup dessicated coconut
1 tsp baking powder
2 tbsp cocoa
125ml boiling water
Cream butter and xylitol.  Add egg. Beat until light. Add dry ingredients.  Add enough boiling water to get a firm dough - you may need more water.
Roll into balls and press down with a fork.  Bake at 180° for 30 mins until golden.
100g chocolate 70%
2 tbsp cream
Melt chocolate and cream. Allow to cool and sandwich between 2 biscuits.

Saturday, June 21, 2014

A light lunch

Delicious flavour combination and pure lchf ingredients with a little fire at the end :)


1 small avocado
5 prawns
2 tsp crushed garlic
1 tsp dried chilli
1 tbsp olive oil
1 bunch cilantro / coriander
Salt and pepper

Marinate the prawns in olive oil, chilli and garlic. Flash fry and place on plate with avo and coriander.  Serve warm and enjoy :)

Sunday, June 15, 2014

Chocolate Sundae: deconstructed

A chocolate Sundae.  Usually laced with many sinful delights. I've discovered a way to create the magic with very little badness.
It's a lovely LCHF option for a treat. There are many good fats and the use of 70% cocoa chocolate gives you a hit of chocolate with little other ingredients.  You can even leave out the Xylitol if you want it to be even more on plan.
Chocolate Custard | Warm Summer Berries | Nut crumb | Cherries
1. Chocolate Custard
4 egg yolks.
250 ml cream
250 ml full cream milk
1 vanilla bean
1 tsp xylitol
1 shot Amaretto
100g 70% Lindt chocolate
4 oranges
Serves 8
Bring the cream, milk, vanilla and xylitol to the boil. Whisk egg yolks and add liquid, whisking continously. Transfer back to pot and stir until thickened. Add Amaretto and chocolate and stir til melted.  Take off heat and cool. Scoop out oranges and spoon custard into orange shells. Cool in fridge.
2. Warm Berries
100g mixed summer berries: blueberries,  red currants,  strawberries etc.
Warm berries and place into small bowls
3. Nut crumb
100g cashews
100g hazelnuts
100g macadamia nuts
100g flaked almonds
50 coconut dessicated
1tsp cinnamon
1tsp ginger
1 tsp cardamon seeds
2 tablespoons coconut oil
Warm the oil in a pan. Add spices and warm in oil. Add nuts and coat. Transfer onto baking sheet and bake for 10 mins at 180°C. Be careful to not burn.
4. Assemble
Add all elements to a plate and enjoy!

Thursday, June 12, 2014

Breakfast deconstructed

Sometimes you just can't look at another egg. Here is a delicious alternative :)

4 rashers bacon
1/2 avo
7 baby mozarella balls
8 baby vine tomatoes
1 tsp vinegar
1 tsp dijon mustard
Salt and Pepper

1. Fry off the bacon
2. In the same pan  roast the tomatoes until they blister
3. Remove bacon and tomatoes
4. Add 1 tsp of mustard to bacon fat and 1 tsp vinegar
5. Stir until it emulsifies
6. Dress avo with vinegarette and enjoy!

Breakfast 2.0

Wednesday, June 11, 2014

Thai coconut broth with hake, broccoli and beans

I've been dying to try a recipe that combines a traditional Thai broth with fish that is LCHF. So tonight I decided to give it a go. Here's the delicious result

Spices: garlic,  chilli, coriander, ginger, cardamon,  lemongrass,  cinnamon stick and tumeric (1 tsp each)
2 tsp coconut oil
1 tin coconut milk / cream
1 tin chopped tomatoes
100g broccoli
100g beans
200g hake
1tsp Soya Sauce
1/2 tin water

1. Sweat spices in coconut oil until aroma releases
2. Add coconut milk, tomatoes and water and boil down for 15 minutes
3. Cut fish into 3cm strips
4. Poach in coconut broth for 7 minutes with veggies
5. Serve immediately

Enjoy - it's so delish!

Sunday, June 8, 2014

Nigella Egg and Bacon Salad

This is absolutely one of my favourite lunches - delish and completely LCHF. 


2 eggs
1 bunch lettuce
4 rashers bacon
1 tsp olive oil
1 tsp mustard
Salt and pepper
1 tbsp cider vinegar
2 tbsp parsley roughly chopped

1. Boil eggs for 1 min,  leave to stand for 10 mins. Transfer to cold water and peel.
2. Fry bacon in hot pan with olive oil
3. Mix mustard into bacon fat with vinegar
4. Cut up eggs and place on lettuce
5. Sprinkle with bacon bits
6. Drizzle with dressing and top with parsley


Huevos Rancheros

Sometimes you need something different for brekkie. Enter stage left a classic Mexican brekkie.

Made these this morning and they were delish!

2 tbsp wilted spinach
1/2 a ring of chorizo
1 tin tomatoes
1 tsp chilli flakes
1/2 an onion
Salt and pepper
2 Eggs

1. Place the wilted spinach in ramekins (2)
2. In a pot sweat the onion and chilli
3. Add the chorizo (cubed)
4. Stirfry and add the tomatoes
5. Cook down and season
6. Layer into ramekin on top of the spinach
7. Cracking an egg over the top and bake at 180° until the egg is set to you liking
8. Serve with toasted flaxseed bread for dipping


Spectacular brekkie for a cold winters morning


Saturday, June 7, 2014

Prawns with chorizo and spinach

Just the perfect dinner for a cold winters night. I had half a chorizo left from the Huevos Rancheros that I'm making tomorrow for brekkie so I took a couple of prawns out the freezer and the spinach I bought at the farmers market this morning and created some magic :)

6 prawns
1/2 a ring of chorizo
1/2 bunch of spinach
1/2 an onion
2 cloves garlic
1/2 tsp paprika
Salt and pepper

1. Blanche your spinach until just wilted
2. In a frying pan brown the onions and fry off the chorizo
3. Add the garlic and paprika
4. Flash fry the prawns in the same pan
5. Season well
6. Serve atop wilted spinach

Enjoy xxx

Tuesday, June 3, 2014

Coconut bread

I need some texture in my diet.

6 eggs
3/4 cup of coconut flour
1 tsp baking powder
1/2 tsp salt
1/2 cup melted butter or coconut oil.

Whisk eggs, salt and butter
Whisk in coconut flour and baking powder
Bake in loaf time at 180° for 45 mins.