Collagen Coconut Hot Cocoa


Ingredients:

2 tbs Happy Being Co. Cocoa Collagen

50ml boiling water

180ml coconut milk


Method:

Add 2 tbs Cocoa Collagen to a mug.

Add 180ml coconut milk to a cup and heat in microwave for about a minute (until hot)

Add 50ml boiling water to the mug and mix until dissolved.

Add the hot coconut milk and stir well.

Allow to stand for a minute, then enjoy!


Cheese and Ham Cauliflower bake

Ingredients:

4 slices ham (country ham etc), dice

1 tub cream cheese

About 1/2 cup cheddar cheese

1 large cauliflower


Method:

Place cauliflower florets into glass dish.

Cover with cling film and pierce, then microwave on high for 6 minutes.

Add tub of cream cheese and microwave further for 1:30minutes.

Mix together well, adding ham and mixing too.

Sprinkle cheese over the top then grill in oven until browned.

Meatballs in a Tomato Sauce


For the meatballs:

Ingredients:

800g Mince

1/2 onion, dice

2 tbs heba pap

1 packet beef and vegetable carb smart soup

1 egg

1 tbs parsley

Oil for frying


Method:

Mix ingredients together well.

Allow to "set" before rolling into small tablespoon sized meatballs

Heat oil in pan.

Fry on all sides until browned.

Add to the sauce (recipe below) then cook for a further 10 minutes.


For the tomato sauce:
Ingredients:

2 tins tomatoes
1 tin tomato paste
1 small onion, diced
1 cup water
2 tbs oregano or mixed herbs
1/2 tsp salt
1 tbs crushed garlic
1-2 tsp sweetener

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Method:

Place all of the above in a pot and simmer for 30 minutes.
Add the meatballs and simmer for a further 10 minutes.



Ingredients:

55g coconut flour (half cup)

4 tbs cream cheese

60g softened butter

4 eggs

1 tsp baking powder

1 tsp psyllium husk

1/2 cup blueberries

Pinch salt

50-100g sweetener (1/4 to 1/2 cup) plus extra for sprinkling

1/2 cup cream



Method:

Line 6 muffin tin tray with cupcake holders

Preheat oven to 170C

Cream together butter, cream cheese, sweetener, eggs until frothy.

Mix together dry ingredients then add to above.

Add the blueberries and mix.

Lastly add the cream. Mix well.

Spoon mixture into lined muffin tray and spread equally between the 6 cupcake holders.

Smooth the tops over with a spoon, then sprinkle about 1/4 tsp of sweetener over the tops of each muffin to prevent burning.

Place in oven and bake for approximately 30 minutes or until skewer inserted comes out clean. (Oven times vary)

Enjoy with butter.


So...theyre 4.1g net carbs each.

Super fudgey Brownies


Ingredients:

80g cocoa

120g butter

150-200g sweetener of choice

1/2 tsp salt

Few drops vanilla

50g Heba

4 eggs


Method:

Preheat oven to 180C.

Line a square baking tin with baking paper. Place cocoa, butter and sweetener in microwavable dish and microwave on high for 30 seconds intervals, stirring between, until mixture melted and incorporated.

Add eggs and mix well.

Add heba and mix until just incorporated.

Pour into baking tin and smooth over the top.

Bake for approximately 20-25 minutes - until still moist and skewer inserted is moist.

Allow to cool before sliding and enjoying!


Net carbs: 22g per tray

If sliced into 9 squares, 2.4g per slice

Per 100g of cooked brownies works out to 3.6g per 100g


Collagen Coconut Hot Cocoa

Ingredients: 2 tbs Happy Being Co. Cocoa Collagen 50ml boiling water 180ml coconut milk Method: Add 2 tbs Cocoa Collagen to a mug. Add 180ml...