Strawberry Yogurt Cheesecake

These yogurt cheesecakes are great - they're way cheaper than the original cream cheese ones, and they combine the pro biotic properties of yogurt!

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Thank you!

Ingredients:

1 cup double cream yogurt

2 cups fresh cream

200g strawberries

1.5 cups almond, sunflower seed flour or heba

4 tbs butter

4 tbs sweetener

5-6 tbs lemon juice

80ml boiling water

2 tbs gelatin

Method:

Melt butter and add to flour and 1.5 tbs sweetener - mix till combined.

Press down in 20cm spring form pan, refrigerate.

In a blender, add yogurt, a handful strawberry and process on high, add lemon juice.

Whip cream until stiff.

Dissolve gelatin in boiling water, and with blender on, add to mix.

Add yogurt mixture to whipped cream and mix till combined.

Throw mixture on flour base and refrigerate for about 4-6 hours before serving.

Garnish with 4 left over strawberries once semi set.

Smokey, Sweet, Sticky and Spicy Mushrooms

Ingredients:

1 punnet mushrooms, cleaned and halved

1 tbs butter

1 tsp garlic

2 tsp smoked paprika

Salt and pepper to taste

4 tbs carb smart sweet and sticky sauce

2 tbs carb smart peri peri

Italian herbs

Method:

In a pan, melt butter.

Add mushrooms and fry until they're no longer white.

Add garlic, paprika, Italian herbs, and carb smart sauces.

Allow to cook until sauces have thickened more.

Taste - and add more salt and pepper if necessary.

Blueberry Yogurt Cheesecake

Ingredients:

1 cup double cream yogurt

2 cups fresh cream

1 punnet blueberries

1.5 cups almond, sunflower see flour or heba

4 tbs butter

4 tbs sweetener

5-6 tbs lemon juice

80ml boiling water

2 tbs gelatin

Method:

Melt butter and add to flour and 1.5 tbs sweetener - mix till combined.

Press down in 20cm spring form pan, refrigerate.

In a blender, add yogurt, a handful blueberries and process on high.

Add cream and lemon juice and process until thicker.

Dissolve gelatin in boiling water, and with blender on, add to mix.

Throw mixture on flour base and refrigerate for about 4-6 hours before serving.

Garnish with left over blueberries.

Large LowCarb Loaf

These slices are easily twice the size of a normal Banting loaf slice. It makes more of a sandwich, which is easier to pack and easier to hold.

No eggy taste.

Not wet.

Not slimy.

Its also the perfect size for jaffles.

Ingredients:

85g coconut flour

100g psyllium husk

250g almond flour

15 large eggs, separated

Salt to taste

2 packs instant yeast

1 tbs honey

600ml warm water

Method:

Preheat oven to 180C.

Prepare large loaf pan, grease and line with baking paper

Mix honey, yeast and warm water together and set aside for 5 mins.

In a separate bowl, whisk egg whites until stuff.

In another bowl, whisk egg yolks until creamy.

Add dry ingredients together.

Fold egg whites, egg yolks and yeast crude together, then add the dry ingredients slowly to the mix, being careful not to mix all the air out.

Place in prepared loaf pan, wet hands and shape top and bake for 1hr 10 mins.

Smokey Creamy Chicken and Mushroom

Ingredients:

400g cooked chicken, torn apart

1 punnet mushrooms

1 tbs garlic

2 tsp smoked paprika

100ml cream cheese

200ml cream

2 tbs finely chopped thyme

Salt and pepper to taste

1 tbs butter

A few drops liquid smoke (optional)

Method:

Melt butter in pan, add garlic and mushrooms and fry until mushrooms almost cooked.

Add cream cheese and cream, salt and pepper and thyme and allow to melt and warm through.

Add cooked chicken, smoked paprika and optional liquid smoke. 

Cook for about 5 minutes, stirring continuously.

Enjoy!

Smokey Stuffed Butternut

Ingredients:

Half butternut

1/2 punnet mushrooms

Smoked paprika

Salt and proper to taste

Grated mozzarella

Few drops liquid smoke

Method:

Steam or microwave 2 butternut 1/4's until tender 

Salt them, add smoked paprika

Add fried mushrooms in the cavity of the butternut.

Add a few drops liquid smoke and some more smoked paprika

Top with mozzarella

Grill in oven until mozzarella browned

Four Veggie Banting Cheesy Bake

Ingredients:

5 mushrooms

1 yellow pepper

Half cauliflower

Half broccoli

Grated mozzarella handful

Tbs olive oil

Salt and pepper to taste

Method:

Cut broccoli and cauliflower into florets, then steam until tender in microwave or on stove top.

Slice and fry peppers and mushrooms until soft, in olive on in pan.

Add steamed broccoli and cauliflower to the pan, fry for a few seconds, seasoning to taste.

Add to oven proof dish and top with cheese.

Bake under the grill to brown cheese.

Enjoy!

Vanilla Sponge Cake

Ingredients:

3 and a 1/4 cup Sunflower Seed Flour OR Almond Flour
2 tsp baking powder
1/2 cup sweetener
3 eggs
1/2 cup butter (soft)
1/2 cup cream
1/2 tsp salt








Method:

Preheat oven to 180C
Prepare two round cake tins, grease well, and cut out baking paper for the bottom.
Cream together butter and sweetener until smooth.
Add eggs in, one at a time and make sure they are well mixed in.
In a separate bowl, mix together flour, baking powder and salt.
Add cream to egg/butter mixture.
Add flour mixture to it aswell.
Mix until well incorporated.
Divide mixture between two tins, and smooth over to make it even.
Bake for approximately 30 minutes, or until browned and toothpick inserted comes out clean.

Enjoy with Strawberry Jam and Vanilla Cream between the two layers.
use xylitol or erythritol powder to dust the top.

Coconut Chicken Stir Fry

Stir-fry by my 5 year old.



His youtube how-to video, please have a look, then see the Full recipe below.






Ingredients:

4 chicken breasts
1/2 Cauliflower
1/2 Broccoli
1/2 Red Pepper
!/2 Yellow Pepper
1/2 bunch Spinach
1 tbs Garlic
1 Thumb Ginger
2 tbs Coconut Oil
1 can Coconut Milk
1 Spring Onion
Salt and Pepper to taste






Method:

Slice peppers into thin strips.
Slice chicken into strips.
Finely dice ginger and garlic.
Finely slice spring onion.
Cut broccoli and cauliflower into florets.
In a warm pan, heat oil, garlic and ginger, then add chicken.
Cook until chicken is browned.
Add vegetables and cook until tender, but still with a crunch, stirring occasionally.
Add 1 can coconut milk and salt and pepper to taste - simmering until reduced and thickened.
Enjoy warm!

Basic Beginner Banting Challenge

Simple, Basic Banting meals that anyone, anywhere can follow.

Basic ingredients, basic preparation of meals, basic rules for beginners to live by.

First and foremost:

Order our official book, here: get the books!

 

This will help you learn ALL you need to know about Banting, it will motivate you through the stories and pictures of actual people, it will also have all the important recipes, without all the fancy ingredients, so you can make a success of this lifestyle change. 

Enjoy your journey with us!

So the instructions are - read through and follow the rules.

Take the Shopping list with you, go buy what you need.

Prepare the meals as stated, keeping it simple.

Ask questions as you need to, as stated in rules.

Rules:

1. Read the Banting Beginners Guide & Join Banting 7 Day Meal Plans

2. Keep it as simple as possible

3. There are optional ingredients on the list - use these at your own discretion. There is nothing wrong with using them, but it is an added extra.

4. You can have dessert if you want it, but like point #3 above - its an added extra. Just make sure its a banting friendly dessert.

5. Use the Hashtag #BasicBeginner to ask your question in the post on the Banting 7 Day Meal Plans Group.

6. Try to invest in the Carb Wise App. It is the preferred method of measure. This way you can tweak the values on the meal plans given to go with the amount you're allowed to eat for your specific amount of weight loss.

Shopping List:

800g Cheese (Cheddar or Gouda)

3 packs bacon

8 Pieces Chicken (Thighs or similar, smaller pieces would be more)

30 eggs

8 Pork Rashers

2 pieces Fish

2 Pieces Steak

400g Beef Mince

3 packs Mushroom

2 Onions

1 pack Carrots

3 packs Spinach

4 Gem Squash

1/2 Pumpkin

2 whole Cauliflower

1 Broccoli

1 Bottle High Oleic Sunflower oil OR 1lt Coconut oil

500g Butter

500ml fresh Cream

1 Cream Cheese

Salt of choice (Himalayan or Sea Salt)

Pepper (preferably ground)

Lemons (for flavouring)

Sweetener (Xylitol, Erythritol or Stevia - optional)

Flour of choice for optional mug cakes

Week 1 Meal Plan:

Monday:

Breakfast:

2 Rashers Fried Bacon,

2 Fried Eggs

1/4 pack fried mushrooms

2 blocks cheese

Dinner:

2 pieces Chicken,

creamed spinach,

whole gem squash with butter

Tuesday:

Breakfast:

Egg roll filled with

Cheese,

1/4 punnet mushrooms,

2 rashers bacon

fried in oil of choice,

Dinner:

Pork Rashers,

Pumpkin with butter,

Broccoli & Cheese

Wednesday:

Breakfast:

2 Egg Fritatta

including 2 rashers chopped bacon,

1/4 punnet chopped mushroom,

grated cheese,

fried in oil of choice

Dinner:

Fish fried in butter,

Caulimash,

Whole Gem Squash with butter

Thursday:

Breakfast:

2 Egg Omelette

filled with

chopped bacon,

1/4 punnet fried chopped mushroom,

grated cheese,

onion

Dinner:

Steak,

Creamed Spinach

Cauliflower & Cheese

Friday:

Breakfast:

2 boiled eggs

2 slices bacon

1/4 punnet raw mushroom

2 blocks cheese

Dinner:

Mince fried with oil of choice,

with onion, 

mushrooms

on a bed of cauliflower rice

Saturday:

Breakfast:

Breakfast Pizza using two eggs

topping of

2 rashers fried chopped bacon

1/4 punnet fried mushroom

sliced onion

grated cheese on top

Dinner:

Pork Rashers

Gem Squash with butter

Carrots with butter

Sunday:

Breakfast:

2 Bacon and egg cups

topped with onion,

chopped mushrooms

cheese

Dinner:

2 Pieces Chicken,

Creamed Spinach,

Broccoli Mash

Week 2 Meal Plan:

Monday:

Breakfast:

2 Rashers Fried Bacon,

2 Fried Eggs

1/4 pack fried mushrooms

2 blocks cheese

Dinner:

Rashers,

Mashed Pumpkin with butter,

Carrots with butter

Tuesday:

Breakfast:

Egg roll filled with

Cheese,

1/4 punnet mushrooms,

2 rashers bacon

fried in oil of choice,

Dinner:

Fish grilled with butter,

Broccoli Cheese,

Caramelized onion,

Carrots with butter

Wednesday:

Breakfast:

2 Egg Fritatta

including 2 rashers chopped bacon,

1/4 punnet chopped mushroom,

grated cheese,

fried in oil of choice

Dinner:

2 Chicken Pieces

Pumpkin pieces with butter

Cauliflower Cheese

Thursday:

Breakfast:

2 Egg Omelette

filled with

chopped bacon,

1/4 punnet fried chopped mushroom,

grated cheese,

onion

Dinner:

2 Pork Rashers,

Carrots with Butter,

Creamed Spinach

Friday:

Breakfast:

2 boiled eggs

2 slices bacon

1/4 punnet raw mushroom

2 blocks cheese

Dinner:

2 chicken Pieces

Mashed Pumpkin with butter

Caulirice and onion fried in oil of choice

Saturday:

Breakfast:

Breakfast Pizza using two eggs

topping of

2 rashers fried chopped bacon

1/4 punnet fried mushroom

sliced onion

grated cheese on top

Dinner:

Steak,

with mushroom sauce,

broccoli cheese.

creamed spinach

Sunday:

Breakfast:

2 Bacon and egg cups

topped with onion,

chopped mushrooms

cheese

Dinner:

Mince patties,

served with

caramelized onions,

gem squash with butter

pumpkin with butter

Loaded Banting Salad - Celeste Dovey

Finally! A salad that I would love eating!!

All thanks to Celeste Covey for this vibrant loaded salad!

Ingredients:

2 handfuls rocket

1 tbs grated pecorino

1/2 avo

8 cherry tomatoes

1/4 red onion sliced

4 pieces prosciutto torn into smaller pieces

1/2 sweet pepper

2 tbs olive oil

 salt and pepper to taste

Splash of balsamic vinegar

Method: 

Mix together rocket, pecorino, avo, cherry tomatoes, red onion, prosciutto, sliced sweet pepper 

Dress salad with olive oil, a splash of balsamic vinegar, salt and pepper.

Spicy Caulirice

Ingredients:

1 green chilli

1/2 red pepper

20g cheddar (or other hard cheese)

1 head cauliflower

2 tsp smoked paprika

Salt to taste

2 tbs butter

1 tbs garlic

Method:

Grate or process cauliflower to make rice.

Finely dice red pepper and green chilli.

In a pan, melt butter, then add garlic, red pepper and chilli.

Fry for a few minutes to soften red pepper slightly, then add cauliflower.

Finely grate cheese on top, add smoked paprika and salt to taste then stir.

Cook for a few minutes stirring occasionally.

Serve warm.

Enjoy!

Tin Roof Ice Cream - No machine required!

I know this one has been long awaited. My issue was getting the chocolate sauce just right.

Ingredients:

60g almonds

500ml cream

5 eggs

2 tsp vanilla

6 tbs sweetener

1 tsp cocoa

3 tbs MCT oil

Method:

Separate eggs.

Beat whites till stiff.

Beat cream till stiff.

To the yolks, add vanilla and 4 tbs sweetener and beat till foamy and thick.

Using either a liquidiser or a stick blender - mix together the cocoa, MCT oil and 2 tbs sweetener. It should become thicker.

Toast nuts in a pan and then roughly chop.

Fold together egg white, cream, almonds. and egg yolk mix till well incorporated.

Using a ladle - put 1-2 ladles of ice cream mix in a Freezer safe container, then using a tablespoon, spoon over some of the chocolate MCT oil.

Do this until it is all finished, and the 2lt container is full.

Freeze for at least 6 hours.

Enjoy!

Note: The point of the MCT oil is that MCT oil doesn't freeze solid. By making it into a chocolate sauce, it is what is needed to make this work. I have tried other things but it just doesn't work.

You can buy MCT oil from dischem, food lovers or any health store.

Portions

In this post you will see various portions, the general myth of what macronutrient most think it is, and what it really is!

Cheddar cheese:

The question was - a tablespoon size piece of cheese (weight 40g) - is it fats, protein or carbs. Luckily many did say all 3, but most still think its a fat.

Cheddar cheese and infact all cheeses, contain fat, protein and a little carbs.

As you can see below, 40g as shown above is equal to 1 fat, and almost a 3rd Of a protein portion. It also contains 1.24g net carbs per 40g.

Almonds:

The question was - what do you think this is - carbs, fat or protein. Most answered fats.

Its actually mostly fat but some protein and obviously some carbs... See below.

26g is almost 1 fat and almost 1/5 portion of protein with 2.35g net carbs per 26g.

Milk, Amasi and Double cream yoghurt.

The question was - how much is too much, and what does it count as.

Our recommendation is that if you don't have the app to track exactly what you're having - then no more than 100ml - and that means in total. If youre having 50ml milk, you have 50ml left of either yoghurt or milk for the day.

I know you may be asking why - but as u can see from below - the carba in these per 100ml is pretty high. 

100ml of each is:

Milk: 0.27 fat 0.11 protein and 0.16 carb portions

Amasi is 0.28 fat 0.11 protein and 0.15 carb portions

Double cream yoghurt listed is 0.56 fat 0.11 protein a d 0.17 carb portions

The best of the three looks to be the yoghurt as it is about half a fat portion per 100ml with some protein and some carbs too. Amasi and milk are actually very similar.

Simple 4 Ingredient Flapjacks

Ingredients: 

4 heaped tbs sunflower seed flour or almond flour

2 eggs

1/2 tsp baking powder

Pinch salt

1 tbs sweetener (optional)

Oil for frying

Method:

Mix all ingredients together until a smooth paste.

Melt oil in pan, heat pan until hot.

Drop 1.5 tbs worth into hot pan.

Wait until bubbles form on the top, then turn.

Fry until browned on both sides.

Enjoy with xylitol syrup, butter, whipped cream, bacon, strawberries - whatever.you prefer.

Coconut Flour French Loaf

Ingredients:

85g coconut flour

50g psyllium husk

1 tbs honey

1 pkt active dry yeast

300ml warm water

9 eggs

1 tsp salt

Method:

Preheat oven to 180C

Prepare baking sheet by greasing and lining with baking paper

Mix together water, honey and yeast.

Beat eggs until foamy and increased in volume.

In a separate bowl mix psyllium, coconut and salt - set aside.

Mix yeast mixture with eggs, and then fold in flour mixture till incorporated.

Place In a loaf like shape, wet hands and shape.

Bake for 60mins or until it has risen and browned.

Allow to cool completely before slicing.

Enjoy.