Isobel_lchf

09/01/2021

My favourite everyday-smoothie😍
• A hand full of baby spinach
• A hand full of blueberries
• 3/4 strawberries
• 2-3 tbsp double cream yoghurt
• 1 tbsp cocoa powder
• 1 tbsp chia seeds (optional)
• 2-3 tbsp olive oil
• 1 tsp honey (optional)
• 1/2 glass of water ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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04/01/2021

Just a few of our happy meals this holiday: ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
• Summer salad
• Lamb chops w/sweet potato, salad & basil pesto vinaigrette
• Curry lamb chops w/salad
• G&T w/berries & rosemary
• Tandoori chicken w/greek yoghurt, pickled onions, mango & fresh salad veg
• Mussel pot cooked in wine & fresh cream
• Prawns & Cod pan-fried in butter

16/02/2020

CAULI MAC & CHEESE
Oldie but a goody🧀
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Ingredients:
* 4 strips bacon
* 4 cups water
* 1 large head cauliflower
* 2 teaspoons kosher salt, divided
* 115g cream cheese
* ⅓ cup heavy cream
* ¼ teaspoon cayenne pepper
* 1 teaspoon paprika
* 2 cups shredded cheddar cheese
* fresh parsley, finely chopped, for garnish

Method:
* In a large pan over medium-high heat, cook the bacon for 6 minutes, or until crisp. Remove the bacon from the pan, pat off excess grease with a paper towel, then chop and set aside.
* Add the water to a medium pot and bring to a boil.
* While the water heats up, chop the cauliflower into small pieces.
* Add 1 teaspoon of salt and the cauliflower to the boiling water, then cover and cook for 4 minutes, or until slightly tender. Drain the cauliflower and set aside.
* In the same saucepan, combine the cream cheese, heavy cream, remaining teaspoon of salt, the cayenne, and paprika. Stir to combine, then cook for 4 minutes, until smooth and thick.
* Fold in the cauliflower, then add the cheddar cheese. Stir until the cheese has melted, then fold in the bacon.
* Scoop into serving bowls and garnish with parsley.

16/02/2020

WATERMELON SALAD 🍉
Had a lot of fun preparing for
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Ingredients:
* As much watermelon as you like 😍
* Shredded mint leaves
* A hand full of blueberries
* Diced feta cheese with pepper corns
* Crumbled walnuts

Strawberry vinaigrette:
* 1 cup strawberries
* 2 tsp balsamic vinegar
* 1/4 cup olive oil (or less depending on how much you want)
* 2 tsp honey

Method:
* Blitz the vinaigrette ingredients together till silky smooth
* Assemble the salad ingredients
* Drizzle the vinaigrette over.
* Garnish with mint leaves
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16/02/2020

Perfect combination of crunchy, chewy & mushy, and bonus loaded with glorious healthy goodness🥰
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16/02/2020

Keeping it simple this morning 😌
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28/03/2019

CHICKEN SCHNITZEL

Ingredients:
* 4 chicken breast (1 per person)
* 3/4 cup almond flour
* 3/4 cup fine/ grated parmesan cheese (Even parts parmesan cheese & almond flour if you want to make less)
* Salt & pepper
* 2 extra large eggs (or 3 normal)
* 1 cup coconut oil

Method:
* Mix the parmesan and almond flour and season well and set aside.
* Beat the eggs until frothy and set aside.
* Butterfly cut each chicken breast and place between two layers of cling wrap. Gently beat with a rolling pin to thin it out evenly.
* Season the chicken with salt & pepper and dip chicken in the egg, cover completely.
* Now dip the chicken in the flour mixture and make sure it’s covered evenly.
* In a large pan, over medium heat, gently lay the chicken into the coconut oil and cook for +/-5 min per side until golden brown.
* I made a mushroom sauce and oven roasted veggies to serve with the schnitzel

28/03/2019

26/03/2019

OVEN BAKED BACON WRAPPED CHICKEN TENDERS
We made this for a dinner party snack the other day and everyone loved them!

Ingredients:
* 2 tsp Himalayan salt
* 1 tsp ground cayenne pepper, reduce for less spice
* 2 tsp paprika
* 2 tsp garlic powder
* 1 tsp onion powder
* 1 tsp origanum
* 1 tsp thyme
* 4 chicken breasts, cut into 4 strips each - then cut in half again (about 32)
* 3-4 packs of no sugar bacon (32 slices - about 9 strips per pack)

Method:
* Preheat oven to 210°C.
* Line two rimmed baking pans with with baking paper.
* In a large plastic mixing bowl, dump in all the herbs and spices and blend well.
* Add the chicken strips and mix thoroughly until all the strips are coated evenly in the spice mix.
* Wrap each strip individually with a bacon strip.
* Place the bacon wrapped strips on the baking pan.
* Bake for 20 min. Bacon should be crispy. If bacon isn't crispy, you can place each pan under the broiler for a minute or two.
* Serve with my spicy Sarayo sauce or for a non-spice option, use my lowcarb-friendly mayo (also in my ig feed).

26/03/2019

SPICY SARAYO SAUCE

This is a combination between sriracha and mayonnaise - and it’s addictive!

Ingredients:
* 1/2 cup red bell pepper chunks
* 1 clove garlic, roughly chopped
* 2 tbsp xylitol
* 2 tbsp butter
* 1/2 tsp chilli flakes
* A pinch of salt (to taste)
* 1 cup of lowcarb mayo - see my last post
* Cayenne pepper to taste (depending of how spicy you like it)

Method:
* Place all the ingredients (excluding the mayo and cayenne pepper) into a small pot on medium heat.
* Cook for 10-15 min until softened, creating a kind of “sweet chilly” like sauce.
* Pour the chunky sauce into a container appropriate for blending with a stick blender and blitz until nice and smooth.
* Set aside and let it cool.
* Combine with the mayo and add cayenne pepper little by little until you are happy with the level of spice.
* This sauce can thicken quite a bit if you leave it overnight.

26/03/2019

This happens to most of us, but don’t lose hope and say “Keto just isn’t for me”.

Here’s a few to kickstart your weight-loss again 😉⚖️

26/03/2019

MAYONNAISE
Who doesn’t love a good sauce, but it’s so difficult finding a lowcarb-friendly one on the shelves, or making a nice and thick one yourself. Well I promise you this is the mayo JACKPOT!

For this recipe, you will definitely need a stick blender. The mayo should be used within 3 days, as it contains raw egg.

Ingredients:
* 1 large egg
* 2 tbsp apple cider vinegar
* 1 heaped tsp dijon mustard
* 2 tsp xylitol
* 1 cup macadamia nut oil
* For a more affordable option, substitute half with coconut oil, but then it must be used immediately, because coconut oil solidifies when chilled. Other oils like avo or olive can also be used, but they have a very strong taste that I don’t like in my mayo.

Method:
* Add the egg, vinegar, mustard and xylitol into a container appropriate for blending with a stick blender, and blend well.
* Gradually add the oil while blending, until the mayo reaches a nice and thick, smooth and creamy consistency.

26/03/2019

BAKED CHEESE CAKE W/CREAMY TOPPING

INGREDIENTS:
Crust:
* 2 eggs
* 1 cup almond flour
* 1/3 cup Xylitol
* A pinch of salt

Filling:
* 4 x 250g full fat cream cheese (I used Pick ‘n Pay brand)
* 1 cup Xylitol
* A pinch of salt
* 1 tbsp vanilla extract
* Zest of 1 lemon
* 3 tbsp lemon juice
* 3 whole eggs & 1 egg yolk
* 200 ml sour cream

Topping:
* 250 ml sour cream
* 30 ml lemon juice
* 1/2 tsp vanilla essence
* Powdered Xilitol to taste - I used xylitol syrup, +/- 2 tbsp (xylitol granules do not dissolve so easily in a cold mixture)

METHOD:
* Pre-heat oven to 180°C.
* Spray a springform pan thoroughly with cooking spray - I use Nuts about cooking by Vida Oils (Pick ‘n Pay).
* Line the bottom & sides of the pan with tin foil so no moisture can seep in from the outside. Be careful not to make any holes.

Crust:
* Beat the eggs till nice and foamy.
* Add the almond flour, xylitol & salt and mix well.
* Add a little bit of water until slightly runny.
* Pour into the pan and let it fill the bottom evenly
* Bake for 10-15 min until cooked and light brown.
* Set it aside and increase the heat to 200°C

Filling:
* Beat cream cheese in an electric mixer until soft and smooth.
* Add xylitol, salt, vanilla, lemon zest and juice and mix well.
* Add eggs one by one and mix really well until light and creamy.
* Add sour cream and mix just until well combined - don’t overmix.
* Pour over crust and spread out evenly.
* Place springform pan into a larger oven pan and fill the oven pan halfway with boiling water and bake for 10 min.
* Reduce heat to 90°C and bake for another 30 min. The filling pan must clearly be able to “wobble” in the middle.
* Switch off the oven but leave the cheese cake inside (with the door slightly cracked open) for about 2 hours or until COMPLETELY cooled off.
* Cover with glad-wrap and place in the refrigerator for another 1-2 hours or overnight.

Topping:
* Mix all the ingredients well with an electric mixer.
* Spread evenly over the cheese cake.

22/03/2019

ROASTED CAULIFLOWER & BROCCOLI SALAD

Ingredients:
* 1 head cauliflower
* 1 head broccoli
* 100ml olive oil
* Salt & pepper to taste
* 1 red onion, chopped
* 1/2 cup roasted almonds, chopped
* 1/2 cup celery, chopped
* 1/2 cup parsley, chopped
* 1-2 cups of creamy avo dressing

Method:
* Heat the oven to 200°C
* Break the cauliflower and broccoli up into small bite sized pieces and toss in a large mixing bowl with olive oil, salt & pepper.
* Spread cauli & broccoli out evenly on a baking tray and roast for +/- 20min or until cooked to your preference, and then grill for another 2min max - keep an eye on it so it doesn’t char too much.
* Let the cauli & broccoli cool.
* Mix the rest of the ingredients and add the cooled cauli & broccoli.
* Depending on how saucy you like your salad, add 1-2 cups of the creamy avo dressing (see my previous post) and stir through thoroughly.

22/03/2019

You CANNOT even BEGIN to guess how glorious this smooth & creamy avo salad dressing is!!😍

Ingredients:
* 1 cup mayonnaise
* 1 avocado
* 1/2 lemon’s juice / 3-4 tbsp lemon juice
* 1/2 tsp tabasco sauce
* 1 pinch of salt
* 1 clove garlic, grated

Method:
* In a glass bowl (2l), mix all the ingredients with an electric mixer until nice and smooth and creamy.
* Pour over any salad.
* You can halve the recipe if you’re making a small salad.
*Line the bowl with gladwrap if you’re not going to use the dressing immediately.

11/03/2019

TACO SPICE
I’m thinking of making deconstructed tacos for dinner tomorrow, but the store-bought options usually contains some “illegals”, so here’s a homemade recipe for taco spice 🌮

Ingredients:
* 2 tbsp chili powder
* 1 tsp garlic powder
* 1/2 tsp onion powder (I don’t use this)
* 1 tsp origanum
* 1 tsp paprika (smoked if you prefer)
* 1/4 tsp cayenne pepper
* 1 tbsp ground cumin
* 1 tsp Himalayan salt
* 1 pinch of ground black pepper
* 1/2 tsp cocoa (optional)

Method:
* Mix all the ingredients together.
* I put mine into my coffee grinder to refine it a bit, but it’s not necessary.
* Pour mix into an empty spice jar or a ziplock bag.

11/03/2019

BASIC CAULI-RICE
This is so easy and you can use if for anything, or even as a lunch snack all on its own.

Ingredients:
1 head of cauliflower
1 tsp of Himalayan salt
1 pinch of pepper

Method:
* Break the cauliflower head into pieces and place into food processor.
* Process to the consistency of your choice - be careful not to let it get too “mushy”.
* If you don’t have a food processor - grating the cauliflower pieces works just as well, but you’ll have to add a pinch of patience here 😉
* Place cauli-rice into a glass bowl and microwave for 5-10 min - depending on how soft you like it.
* Alternatively you can fry it up in a pan with 1/2 a tablespoon of coconut oil.
* To make variations, you can add different spices or herbs or even chopped veg like onion & bell peppers.

17/02/2019

SOUR CREAM BEEF BAKE

Ingredients:
* 1 medium cauliflower head - make cauli-rice
* 650g ground beef
* 1 can tomato sauce (no sugar)
* 1/2 cup sour cream
* 1 1/4 cup cottage cheese
* 2 cups grated cheese - white cheddar (unprocessed and no colouring added)
* 1/2 cup chopped spring onions
* 1 tsp salt
* 1 tsp ground black pepper

Method:
* Preheat oven to 180°C
* Microwave cauli-rice for 4-5 minutes or until tender but not mushy. Set aside.
* In a large skillet or pot, cook the ground beef over medium high heat until browned, 7-10 minutes. Drain and stir in the tomato sauce, salt and pepper.
* In a mixing bowl, stir together the cottage cheese and sour cream. Mix in the chopped spring onions.
* Pour the sour cream mixture into the cauli-rice and mix well.
* Dish the cauli-rice mixture into a baking dish about 30cm long and spread evenly.
* Pour half of the beef mixture over top and spread evenly.
* Top with 1 cup of the cheddar cheese.
* Repeat with the remaining beef mixture and cheese, ending with the cheese.
* Bake for 20 minutes.
* Garnish with a bit of chopped spring onion.