Recipes

Mini cheese burgers

Ginger, Garlic, Keto, Deliciousness Soup

In a pot I put...


three cups of water
6 cloves of garlic
2 large pieces of ginger kind of peeled (not really I hate peeling) chopped
i heaped (I like it) teaspoon of cumin and coriander
a quarter tsp (im not into really hot stuff) cayenne pepper
salt and pepper
3 chicken drumsticks
a quarter of a large pumpkin peeled and chopped
bring to boil then simmer for an hour then...take out the drumsticks, add a tin of coconut cream (just the white stuff not the clear liquid) and whisk. Taste and season. Take the chicken meat off the bones and throw that in. Scoff it now or simmer longer if you want it thicker. Fecking delicious.

Keto waffles with whipped cream and keto strawberry conserve

My personal lunch chaffle, makes two.
1 tablespoon cream cheese
1 tablespoon butter
melt in microwave for 20 seconds
add ...
1 tablespoon psyllium husk
2 tablespoons coconut flour
half a teaspoon of baking powder
1 egg
pinch of salt
half a cup of grated cheese
mix...
It is meant to to be thick, but if you think it is too dry add tablespoon of cream.  Makes two, cook in waffle iron for 3 - 5 minutes, till steam stops.  
Strawberry Conserve
Hull and chop 4 - 5 strawberries, bring to boil with a little water then simmer 5 - 10 minutes till soft, take off heat, add sweetener of your choice to taste.
Whip cream
Whip cream with a few drops of vanilla and sweetener to taste.


Coconut flatbread

half a cup of coconut flour

1 teaspoons baking soda
1/2 teaspoons salt - optional
3 heaped tablespoons psyllium husk
1 tablespoon butter dissolved in 1 cup boiled water
In bowl, whisk the coconut flour, baking soda and psyllium husk together to get rid of lumps.  Add  hot water,  and melted butter. Give a good stir with a spatula, then use your hands to knead the dough..  
Knead for 1 minute. 
Set aside 10 minute in the mixing bowl.Knead again.
Break of lumps and roll out  as thin as you like, cut into circles, I use a glass.  Fry in hot frying pan with lid on for a few minutes, till brown, them flip and do the other side.
Store in an airtight box or on a plate covered with plastic wrap to keep them soft, for up to 3 days.
Rewarm in the same pan or if you want to give them a little crisp rewarm in the hot oven on a baking sheet for 1-2 minutes at 150C. 


Freeze: you can freeze them as you will freeze regular flatbread. Rewarm in the oven or in a sandwich toaster to give them a little crisp

Cheese, bacon, mushroom and egg bunless burgers

Feta and almond encrusted pork chops on a bed of green pepper and onion

1 and a half peppers (any colour) 
1 onion
Pork chops
1 tablespoon butter
40 grams feta
1 tablespoon of sliced almonds 
mix melted butter, crumbled feta and slice almonds together and smear over one side of the porkchops.  Slice vegetables and toss into roasting pan, lay pork chops on top.  Bake 180 c till tender.


Cauliflower and Broccoli Frittata and Asparagus

Mix leftover mashed cauliflower and broccoli with six eggs and a splash of cream, cook on med heat on top of stove for a few minutes, throw on apparatus spears then put into 180c oven and bake till done.


Choco chia seed pudding, ganache and maple roasted chopped mixed nuts

Choco chia pudding
1/2 cup (80g) Chia Seeds
1 tin of Coconut cream
1/4 cup (22g) Cocoa Powder (Unsweetened)
half a cup of cream
1/4 cup sugar free Maple Syrup
Add the chia seeds and cocoa powder to a mixing bowl.  Pour in the coconut milk, cream and  maple syrup and whisk it up until well mixed.  Leave for 15 minutes then whisk again, leave for another 15 minutes and whisk again.
Ganache
Nuke half a cup of sugar free choc chip till melted, add half a cup of cream and whisk together
Maple nuts
80 grams mixed nuts roasted in a frypan with a squirt of maple syrup.
Pour puddings into glasses, top with Ganache and Maple nuts and refrigerate until wanted.  I served it with Chantilly cream sweetened with stevia.


Keto Cheesy scone in the microwave (I love this)

1 tbsp Butter
2 tbsp Coconut flour
1 large Egg
1 tbsp Cream
2 tbsp Water
1/4 cup Cheddar Cheese
1/8 tsp black pepper
1/4 tsp Baking powder

Melt butter in a coffee mug, nuke for 20 seconds.
Add coconut flour, baking powder and mix with a fork.  Add egg, water, cheese and cream. Microwave for 3 minutes. Remove from mug, slice and enjoy. I butter and eat hot its YUMMBLES

Cheesey Tacos

Our dinner was Taco's with crispy cheese Taco shells which are basically melted cheese. You can either melt it in a pan (I did it on the panini press) or bake a quarter cup of cheese per taco in the oven for 35 minutes, then, carefully drape the hot cheese over a wooden spoon handle balanced on two glasses. You really gotta love someone to make them those taco shells, they are a pain :) Inside is beef mince with taco seasoning peppers and half an onion, salad, avocado, chopped tomato, chopped yellow pepper, salsa and sour cream, there are the left overs. Then Scotty and I shared a chia coconut pudding, delish to the max, now I need a snooze.

Coconut Chia Pudding with Berries

I made Coconut Chia seed pudding and it tastes AMAZING. I used half a can of coconut cream in curried sausages so, I poured the rest of the coconut cream into a bowl with the same measure of cream, 4 equal tabs and then whisked, pouring in a half cup of chia seeds in slooooooooooooowly. I stopped for ten minutes then whisked again, then left it for ten minutes and whisked it again then added a couple of squirts of sugar free maple syrup because I couldn't find the vanilla essence. Then covered it and put it in the fridge. Left it for a couple of hours then poured it into serving glasses. We're having it for breakfast. (apart from my secret mini one pictured here that I ate, topped with thawed berries).


Mama's Cabbage Rolls

My Mama's stuffed cabbage all keto! The filling is 500 gm beef mince, 500 gm pork mince, 2 cloves of crushed garlic, 2 spring onions chopped (all of it) 1 cup of smashed up cauliflower and broccoli, 2 eggs, salt and pepper all smooshed together, wrapped in cabbage and cooked in a sauce of 1 tin diced tomato, 2 beef oxo cubes, and the tomato tin full of water and 2 stevia pkts. There was pork left over so I made them into meatballs and put em in the freezer  I will take a pic of the finished dish at 8.30pm when my guy "Cobra Kai" gets home from Karate. To soften the cabbage leaves I steamed them for about 1 minute or 2.


Vege Bacon Frittata 

Today I made a vege fritata for lunch (it has bacon in it but that's a vege ay :) ) I sauteed cauliflower, red pepper, spring onion, spinach and chopped bacon in a cast iron pan, with salt and pepper, and half tsp of cumin and half a tsp of coriander, then in a bowl I whisked 6 eggs, 3 tbsp of cream and 100 grams of grated colby cheese, poured that over the veges and bacon, pushed the mix around a little to make sure the egg went to the bottom of the hot pan then put it into the oven, 200c until almost cooked 12 - 15 minutes then grill the top for a few minutes till gold and bubbly.



Barbie Lemon Pork

4 tablespoons lemon juice
2 tablespoons olive oil
4 cloves garlic, crushed
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
6 Pork Chops
Combine lemon juice, oil, garlic, salt, oregano and pepper. Place chops in bag, seal and marinate for 2 hours or overnight in the fridge. Preheat a BBQ for high heat. Remove chops from bag and transfer remaining marinade to a saucepan. Bring marinade to the boil, remove from heat and set aside.
Lightly oil the bbq grate. Cook pork chops for 5 to 7 minutes per side, basting with boiled marinade, until done.  Let sit for five minutes.


Spicy pumpkin soup

 

half a medium pumpkin cut into pieces
3 cups of water
4 chicken oxo cubes
1 tsp of Himalayan pink salt
1 tsp curry powder
1 tsp cumin
1 tsp coriander
half a tsp of ground ginger
1 or 2 tbsp butter
1 tin of coconut cream
 Put everything except butter and coconut cream in pot.  Bring to boil then simmer till pumpkin is soft, mash with butter, add a tin of coconut cream then blend, (I use a submersible blender as hot things in blenders freak me out) add salt and pepper to taste,


Roast chicken, sauté cauliflower and asparagus 
in a creamy curry sauce


I cooked this chicken from frozen, I was hungry and I didn't want to thaw it in the microwave and it turned out divine and juicy.  

I put the chicken thigh into a cast iron skillet with a drizzle of olive oil (use as much as you want), sprinkle garlicsalt, black pepper and a smidge of cayenne on the top and then put that into the over at 200c for ten minutes and then 180c for 40 minutes (till the chicken is cooked, jab a skewer into the thickest part of the meat and see if the juice runs clear)  Then I put it on a plate and covered it to sit.  (Do this with all roast meat, the juice rushes to the surface of the meat during cooking, this allows the juice to go back into the meat and make it succulent and juicy)  I put the pan on top of the stove on medium heat (Its hot and wind a tea towel around the handle so other people in the house know not to touch it)  Throw the chopped cauliflower in to the fat left by the chicken, cook for a few minutes,  sprinkle over half a tsp of cumin, half of coriander, half a tsp hot curry powder and a shake of garlic salt, salt and pepper to taste.  Let the spices cook for a few moments,  then splash in about 4 tbsp cream and .4 tbsp water, put your asparagus in and cover to cook adding more cream or water if you want a thinner or thicker sauce.  Cook asparagus till tender then serve. 


 Butter Chicken

500 grams chicken breast
1 cup Cream
2 tbsp Butter
1.5 tbsp tomato paste
2 cloves garlic
1/4 medium Onion
1.5 tsp turmeric powder
1 tsp ground ginger
Cumin
Coriander
1 tsp Pink Salt
3/4 tsp chili powder
1/2 tsp ground cinnamon

Cut the chicken into chunks,  toss in coat them in the turmeric, ginger, salt, cumin, coriander, chili powder and cinnamon.  Slice onion and crush garlic.  Heat pan to medium heat and add the butter then the onion and garlic. Cook for 2-3 minutes until the onions are translucent and fragrant.

Increase the pan heat to medium-high and add the chicken and cook.
Once the chicken looks almost fully cooked add in the cream and tomato paste. Using a spatula mix in the tomato paste so it runs smooth through the cream. Turn the heat to medium-low and cover with a lid for 5-7 minutes.
Remove lid and combine. The chicken is fully cooked and you should be able to eat it. However, if you like a thicker curry sauce allow it to reduce with the lid off until it reaches the consistency you like.
Serve over cauliflower rice. 

NOTE: You can store the butter chicken in a sealed container for up to 10 days in the fridge and 2 months in the freezer. You can also use chicken thighs instead of breast for a higher fat content.


Brekky of a champion

Streaky Bacon wrapped asparagus is 60 cals each and they are gorgeous, especially dipped in egg yolk.


Crunchy Bomb Surprises Salad 

(You do not have to measure this out)

Crunchy Bomb Surprises Salad (You do not have to measure this out)

2 cups chopped lettuce
Half a cup chopped tomato
Chopped cucumber
Chopped red pepper (quarter of a pepper)
1 cup celery chopped
The green from two spring onions, chopped
1 cup Chopped spinach

Season well, toss together then throw half a cup of chopped walnuts and half a cup of sliced almonds on top.
Drizzle the dressing or mayo and add cheese to the salad on your plate so you can put left over salad in the fridge.

Coconut chicken curry

(Tamati made up this recipe for me)  

Half a red pepper chopped
1 tomato chopped
half a cup of pumpkin chopped
1 cup of Broccoli half a cup of Kale (not that fussed with that particular new superfood)  
One chicken breast sliced.  
1 tsp cumin
1 tsp coriander
1 tsp hot curry powder
half a tsp Garlic Salt and Pepper
1 can of full yummy fat coconut cream
Salt and pepper to taste

Fry the chicken in a little olive oil till half cooked, add vegetables (It was yesterdays salad) , then add 1tsp cumin, 1 tsp coriander and 1 tsp hot curry powder.  
Stir still spices are fragrant, then tip in a can of coconut cream…bring to boil then turn down and simmer for as long or as short as you want.  It was DIVINE.

Spinach 

by itself is a lovely salad drizzled with Olive oil and a squirt of Lemon Juice
Throw a handful of chopped nuts onto your salad to up the fats.  

Salad dressing

The ratio of olive oil to acid (lemon, balsamic vinegar, apple cider vinegar etc etc) is 2 parts oil to 1 part acid (I like it tangy)  Then you add things like mustard, salt, pepper, a little sweetener if you are me, chilli, herbs, whatever you like then bung it all in a jam jar and shake the hell out of it.  My personal fave is, olive oil, lemon, mustard, sweetener, salt, pepper.  That's it.

Mayonnaise

250 ml olive oil
1 Tbsp Dijon Mustard
1 Whole Egg Yolk
1/4 tsp Salt
Juice From Whole Lemon

Place the egg yolk and Dijon mustard into the bottom of a bowl. Whisk together until combined.  Mix while adding the olive oil slooooooooooowly.   Once the mixture stiffens you can add the oil  more rapidly.  Mix in the lemon juice and salt. 

Mashed cauliflower and cabbage

Cook cauliflower and cabbage in a little water with salt, when tender empty out water and squeeze as much water out as possible, then mash with butter and a little cream and cheese.  I like to put it in a ovenproof dish and grill it till its brown.  If there is any left over, I leave it in the fridge till the next day, mix through an egg and make them into fritters.

Baked chicken with cheese and almond topping

Fry Chicken breast in butter turn over and cook till almost done, add mushrooms and sliced pepper to the pan, season with salt and pepper, pour in a little cream and then  throw over a mix of cheese and almonds over the top then put in  the 180 c oven and bake till golden.

Beef burger with cheese

mix minced beef with chopped fresh herbs, I chose flat leaf parsley and coriander, 1 large tsp of cumin,  a sprinkle of cayenne, salt and lots of pepper.  two fried eggs, on a bed of lettuce, tomato and a tbsp. of mayonnaise. 

Pumpkin Soup

 1 cup of pumpkin skinned, cooked with a cup of water, 1 garlic clove, 2 chicken oxo cubes, salt and pepper.  Cook till soft, mash with butter and cream, if a smoother soup is wanted blast with stick blender, season to taste.  

Serve with 1 Keto Muffin toasted.  

Raw fish

Cut fish into cubed pieces.  Sprinkle with salt then lemon juice.  Cover and chill for 2 hours or overnight or until fish whitens, stirring occasionally. Put in spring onion greens, coconut cream, tomatoes and cucumber, and garnish with 1/2 lemon slices. Serve chilled

My Eggs Benny

Hollandaise
2 egg yolk
1 tsp mustard
1 tbsp lemon juice
Salt to taste
1 pinch pepper
100 g butter
 
INSTRUCTIONS
Microwave butter for 1 min.  Put the egg yolks, mustard, seasonings and lemon juice in a jug and using a stick blender combine thoroughly. Add the hot melted butter in a thin stream till thick.
When done stand the mixing jug in a pot with hot water to keep the sauce warm until you use it.

Keto muffin
1 egg
1tsp melted butter
half a tsp of baking powder
3tbsp (or more) of Almond meal
Salt to taste
Mix together very well in a small microwave dish, I use a ramekin then put in the microwave and nuke for 60sec.  Take out quickly (watch out it's hot) and cut, toast in you want but eat quite quickly.  

Fry sliced mushrooms and bacon together, push to one side and add the eggs (yes these are fried) , pile on buttered muffing and pour over a couple of tbsp of hollandaise sauce.


A’s pancakes


Half a cup of Almond flour
2 equals dissolved in 2 tbs of warm water
half tsp baking powder
a good grind of Sea salt
2 large Eggs
2 tbsp of cream
1 tbsp olive oil or melted butter

Mix dry ingredients together in a bowl. In a cup beat egg, sweetener, water, cream, oil, melted butter together, add to dry and mix. Cook as you would ordinary pancakes but not as long as you don’t have to cook almond flour 


Kransky Omelette


3 eggs
A dash of cream
salt and pepper
Half a Kransky sausage, sliced
30 grams grated cheese
Whisk the eggs, cream, salt and pepper lightly with a fork.  

Heat a knob of butter in a small frying pan and fry the sausage lightly.  Take out and keep in a bowl.  Add the eggs and move the pan around to spread them out evenly.
When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the sausage and cheese.  Fold omelette over. When it starts to turn golden brown underneath slide the omelette on to a plate.