Chicken and Pumpkin Durban Curry

Ingredients:

450 chicken fillets cut into cubes

2 tbs oil of choice (I used coconut)

2 whole cloves

1 bay leaf

3 cinnamon sticks

1tsp ground fennel

1 onion, grated

2 tsp giner and garlic paste

1-2 tsp salt

1/4 tsp turmeric

4 tbs masala chicken

1 two garam masala

1/4 tsp cardoman powder

1/4 pumpkin peeled and cubes

1 tin tomatoes, chopped


Method:

Heat oil, then add onion, cardoman, turmeric & spices and fry for a few seconds allowing the onion to soften.

Add masala, ginger & garlic allow to cook for a few seconds being sure not to burn.

Add tomatoes and allow to simmer for a few minutes to thicken.

Add meat.

Turn down heat and cover pot allowing to simmer for 10 minutes.

Remove lid, add pumpkin and cook until liquid becoms thicker.

Simmer until ready to serve

Garnish with coriander leaves (optional)

Broccoli and Cheese Savoury muffins

Ingredients:

120g broccoli floret pieces

120g heba pap

120ml milk

3 eggs

2 tsp baking powder

60g feta, crumbled

40g grated cheddar

1/2 tsp salt


Method:

Preheat oven to 180C

Prepare muffin tray and cases with 8 muffin cases.

In a bowl, mix together heba, salt, baking powder, eggs and milk.

Add cheese and broccoli pieces, mixing well.

Spoon mixture evenly between muffin cases.

Bake in oven for approximately 45mins or until skewer increased comes out clean.

Allow to cool completely before serving.

Enjoy!

Less than 2g net carbs each :)

Flourless Super Low Carb Pizza Crust


Ingredients:

600-650g turkey or chicken breasts, cooked

2 cups grated cheese (cheddar, mozzarella or gouda all fine)

2 eggs

Salt and pepper to taste


Method:


Chop meat into chunks, then add to food processor and process until crumbles.

Add eggs and cheese and pulse until all incorporated.

Split mixture into two then shape into desired shape.

Bake on baking paper lined baking sheet in 200C oven for approximately 20 minutes or until firm.

Remove the baking paper baking and turn crust over. 

Bake for a further 5 minutes.

Remove from oven, place tomato sauce of choice on top, then cheese and other desired toppings.

Place back under grill and remove once cheese is bubbling and melted.

Slice and enjoy!

Homemade Sugar Free Tomato Sauce


Ingredients:

6 tomatoes, chopped

2 cloves garlic, crushed

2 tbs oil of choice

Salt to taste

1/2 onion, finely chopped

2 tbs erythritol or xylitol

2 tbs vinegar


Method:

Place oil in pot, then add onion and garlic.

Fry for a minute, then add tomatoes and the rest of the ingredients except the vinegar.

Cook down on medium heat for approximately 20 minutes.

Add vinegar and cook for a further 5 minutes.

Allow to cool slightly then blend until smooth using liquidiser/blender or hand blender.

Bottle, allow to cool to room temperature, then refrigerate.

Will last in fridge for at least 2 weeks.

Tomato Breakfast Cups


Ingredients:

3 Large tomatoes

3 eggs

1 piece ham

1/4 red onion

40g grated cheddar

Salt and pepper to taste

Spring union for garnish (optional)


Method:


Prepare a muffin tray by greasing it.

Cut the top off the tomato, then, using a spoon, hull them. Remove the seeds and "meat" inside of the tomatoes out.

Place in greased muffin tray.

Add chopped ham equally.

Add onions and cheese

Break egg on top and add salt and pepper


Bake in 200C oven for approximately 20 minutes or until egg set.

Add chopped spring onion and enjoy!

Chicken and Pumpkin Durban Curry

Ingredients: 450 chicken fillets cut into cubes 2 tbs oil of choice (I used coconut) 2 whole cloves 1 bay leaf 3 cinnamon sticks 1tsp ground...