Monday, 31 July 2017
Lemon Butter Fried Salmon
Oxtail Stew - Kamba Mpenge
Sunday, 30 July 2017
Banting (Pea)Nut Butter Cheese Cake
Banting Pap - Kamba Mpenge
Saturday, 29 July 2017
Stuffed Peppers
Baked Spring Onion and Broccoli
Friday, 28 July 2017
Banting Mushroom Pepper Sauce
Banting Vetkoek
Spicy Red Chicken Karahi - Hille Pervaiz
Spicy Red Chicken Karahi
Ingredients
1 medium size chicken skinned ( skin needs toe be kept and fried in the oven for snack
and fat from there used to make this ) Cut to slices
1 small onion
3 small green chillies
2 cloves of garlic mashed
1tbls of mashed/shredded ginger
1 tsp of turmenic/haldi
1/2 tsp of chilli flakes
1/2 tsp of chillie powder ( less if you dont like too spicy )
Coriander leaves ( if you have some )
50g of tomato puree
1 medium size tomato
salt according to taste
Method:
Heat up the oil on the wok pan or big pot
Add onions when onions is starting to change color add garlic and ginger
Heat up till light brown
then add spices and the tomato puree
Fry till it is all nice mash
Then add all chicken and fry them till no pink meat left
The add 3-4 cups of water and add tomato cut in half
Cook till chicken is cooked usually about 45 - 60 minutes
Add black pepper abt 10 min before chicken is ready
Garnish with coriander, eat with caulirice or any other favorite veggies
Thursday, 27 July 2017
Smoky Chilli Cheese Crackers
Ingredients:
210g Sunflower Seeds
30g sesame seeds
30g flax seeds
80g pumpkin seeds
2 tsp smoked paprika
1 tsp cayenne pepper
1 tsp salt
2 tbs psyllium husk
400ml water
50g cheese
Preheat oven to 180C.
Mix all the dry ingredients together.
Add the water to the dry ingredients and mix well.
Grate the cheese into the mixture and mix well.
Allow to stand for about 10 minutes so the mixture can bind.
Prepare a baking sheet with either baking paper (NOT WAX!) or a silicon baking mat.
Flatten the mixture on the baking sheet.
Place in the oven for 15 minutes.
Remove from the oven, cut, and place back to bake further.
Remove and allow to cool when the seed mixture is hard (approximately 40 minutes in total - depending how thick your crackers are).
Enjoy!
Wednesday, 26 July 2017
Wrapped mushroom sosaties
Tuesday, 25 July 2017
Banting Bacon Cheese and Chives Waffles - Mona Safiya
Monday, 24 July 2017
Spicy Braai Salad
We all love salads right? Well, no. I have a sought issue with lettuce...so I avoid most salads at all costs, then you get the general pasta and rice salads at a braai...*insert eye roll here*
Ingredients:
200g diced fried bacon
150g cheddar, cubed
1/2 head broccoli, steamed
1/2 head cauliflower, steamed
1/2 red pepper, fried
1 jalapeño, sliced and fried
1/2 round feta, crumbled
5 tbs tangy mayo
2 tbs cream
Salt and pepper to taste
Method:
Make sure to cool the fried and steamed stuff before adding the cheese to it.
Mix the cream and mayo before adding to the salad.
Enjoy chilled.
Thursday, 20 July 2017
Banting Yeasty Bread: Coconut & Almond
Wednesday, 19 July 2017
Broccoli and Bacon Salad - Chantal Mccarthy
Cauliflower and Mushroom Bake
Tuesday, 18 July 2017
Heba Yeast Bread
Friday, 14 July 2017
Banting Yeasty Bread - with instructional video
Wednesday, 12 July 2017
Monster FatHead Pizza
Tuesday, 11 July 2017
How to get Your Ratios / Portions

Work out your ratios easily by following the steps below!
Download the CARB WISE APP here for Android devices - or here for Apple Devices.

Select PROFILE

Make sure your height is filled in, in centimetres or inches, depending on the measurement system you chose - on your profile, then SAVE PROFILE

Then, go to WEIGHT LOSS

Select WEIGHT LOG

Select NEW to add your weight.

Add your Current and Goal weight, then SAVE

You will see your entry in the weight log. This will be used by the portions calculator.

Select the Weekly Loss field

Select the weight loss you would like to achieve.

Select the Physical Activity Field

Select your activity level. Very active is doing atleast 5 days of High Intensity training and/or having a very physically demanding job.

Click on CALCULATE once all your information is correctly filled in.

There you go, your ratios!
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