Take Charge Challenge – Dishes

BREAKFAST

 30 grams Breakfast

Flapjacks IMG_7389

Here is a 5 grams carbs breakfast variation for number 1 on the breakfast menu. Portions: 3 – 4 pieces of bacon, 2 – 4 Flapjacks and a serving of mushrooms. Or swop the mushrooms for grated cheddar and make some “Bacon & Cheese Flappers! Ideal for grab and go or a lunch box in need of love!

Frittata  Recipe :

Frittata

Ingredients:

  • 12 eggs
  • Kosher salt & fresh ground pepper
  • 1 teaspoon olive oil
  • 1 clove garlic
  • 1 red pepper, diced small
  • 8 ounces sliced mushrooms
  • One 2 ounce package Ready Bacon, diced small
  • One 6 ounce bag fresh baby spinach
  • 1/2 cup shredded Parmesan cheese, approximately
  • Sour cream & salsa to garnish

Method:

  1. Heat oven to 190 C
  2. Beat eggs in a large bowl, season with salt & pepper and set aside
  3. Heat large pan over medium and add coconut oil, garlic, red pepper and mushrooms
  4. Cook until peppers are crisp-tender – about 5 minutes
  5. Add bacon and spinach & cook until spinach has wilted down
  6. Remove from heat, and add to the eggs with Parmesan and stir well
  7. Pour into a buttered 9×9 casserole dish, top with a little more Parmesan and bake until set, 20-25 minutes – do not overcook…you don’t want it too dry
  8. Serve topped with sour cream and salsa. Makes 6 – 8 filling portions.
  9. You can make it the night before and pack in lunch boxes too.
  10. Make 101 different combo’s. I use whatever  meat left -overs I have from a previous meal.

Chicken livers Recipe:

Creamy chicken livers

Ingredients:

1 Small Tub of Chicken livers (thawed)

1 Cup of Cream

1 tsp Garlic

1tsp Dijon Mustard

1 tsp Turmeric

Squeeze Lemon Juice

Salt & Black pepper

2 Sprigs chopped Spring Onion

6 Chopped Mushrooms

6 Cherry tomatoes (optional)

1 tsp Psyllium Husks

1 Tbsp Coconut oil

Method:

1.  Fry the chicken livers and spices in the coconut oil till brown and almost caramelized.

2. Saute the veggies with the livers for a few minutes. Add a tablespoon of water to get all the components to infuse.

3. Add the rest of the ingredients turn down the heat and simmer for a few minutes till thick and saucy.

4.  You can buils your own flavour combination around the livers and cream.  You can go spicy peri -peri or curry.

5. Do not eat chicken liver while pregnant!

Tomato Mini Pizza’s Recipe:

IMG_6990

Ingredients:

Sliced tomato

Pesto

Mozzarella Cheese

Method:

1.  Slice the tomato and put half a teaspoon of pesto in the centre.

2.  Cover with a mozzarella slice and give a quick grill.

LUNCH

30 grams Lunch

Crackers Recipe:

Crackers and toppings recipe b

Curried Chicken Salad Recipe:

Bacon & Cheese burgers on a stick:

Lunch box love

These little patties are the size of a sliced cucumber round. In fact, I sometimes pack 2 of these little patties with two slices of cucumber and a cheese square for each patty. Kids love to assemble food.
For this little awesome burger, I simply stuck a toothpick through the patty, bacon and cheese square, and made it “poke-proof” by adding the tomato.
I always send a ziplock baggie with cucumber, red peppers and celery sticks. My kids call it burgers and veggie chips.

Now if you are wondering about the patties: I simply take pure beef mince (not the lean kind) roll it into a small meatball and press down. I fry this in coconut oil and only add some spices while in the pan. No need to mix in eggs and onion and whatever else… Just simple and straight forward. This should not take more than 8 minutes…start to finish.

This entire meal has less than 5 grams of carbs for 2 – 3 mini burgers and veggie chips.

Salami Roll –  ups:

Lunchbox love 3

Blueberry muffins:

Low Carb is lekker Muffins

Low Carb Quiche:

Stoepkos 1 Stoepkos 1 recipe

 Macadamia Bacon Bread:

Macadamia Bacon Bread  Macadamia Bacon Breadtoppings

DINNER

30 grams Dinner

Cheesy Cauliflower:

Ingredients:

  • 4 cups raw cauliflower florets
  • 4 Tbsp butter
  • 1/3 cup   cream
  • salt and pepper to taste
  • 1 Cup grated Cheese

Method:

1. Steam Cauliflower until soft.

2.  Add spices, butter and cream and gently stir through the florets.

3.  Stir in half the cheese and allow to melt into the creamy mixture.

4.  Dish into an oven proof dish. Add the last bit of cheese and place under the grill for a few minutes.

Green Bean salad:

IMG_7372

Ingredients:

1 Tin of Green beans

1 Tin of Asparagus

2 Tbsp Mayo

1/2 Cup of chopped Yellow pepper

Salt & Pepper

Pumpkin seeds

Method:

1.  Simply assemble and gently mix.

Spinach – Cauli – Mash:

Veggies 2

Ingredients:

1 Cauliflower head -broken into florets

1 bag of baby spinach

2 Tbsp of butter

Salt & Black pepper

Method:

1. Steam Cauliflower and spinach in a little water till soft.

2. Pour off excess water.

3. Add butter and spices and mash till a fine consistency.

Mushroom Cream sauce:

Ingredients:

1 Packet of mushrooms – sliced

1 Cup of cream

1 tsp Garlic

1/2 Cup of Cheese

Salt and black pepper to taste.

Method:

1. Saute Mushrooms in a small knob of butter or coconut oil.

2. Add spices and garlic

3. Add Cream and cheese.  Stirr often and allow to simmer at a low heat.

4. Scoop a spoonful over a steak or chicken breast and enjoy!

Italian Meatballs:

IMG_7378

Ingredients:

500  – 700 grams of steak mince, rolled into ping -pong sized meatballs

Mixed herbs, salt and pepper

1 can of whole tomatoes in juice.

1 Tbsp Garlic

1 Tbsp Xylitol

1Tbsp Vinegar

50 ml cream

1 cup grated cheese

3 Tbsp Coconut oil.

Method:

1. Fry the meatballs in the coconut oil in a deep dish pot. Spice the meatballs in the pot.

2. As soon as the meatballs are browned on most sides, add the can of tomato, garlic and mixed herbsXylitol and vinegar.

3. Allow to simmer for a few minutes until the sauce infused all the meatballs. Add a bit of water if it cooks dry too fast.

4. Add the cream and simmer for a bit longer.

Scoop over ribboned baby marrows, shredded cabbage, cauli – mash or creamed spinach and top with cheese.

Sauteed Cabbage:

IMG_7365

Ingredients:

1/2  a Cabbage head, shredded roughly into wider strips.

3 Tbsp of butter

Salt or mixed herb salt and Black Pepper

Method:

1.  Saute the cabbage in the butter at high heat.  You want it to caramelize in the butter.

2. Add the spices

3. Serve more crunchy if you use this as a pasta replacement.  Cook a bit longer if you want to serve it as a side dish.

4. Add bacon bits to jazz it up a bit for a more smokey flavoured side dish.

Thai Chicken Curry:

IMG_6290

Ingredients:

4 Chicken breasts – skin on, deboned and cut into strips or chunks.

1/2 Yellow pepper – cut into strips

1/2 Red pepper – cut into strips

1 Cup mushrooms of choice – sliced

1  Handful  of Mange touts

5 Baby marrows – sliced

1 tsp Garlic

5-6 Lime leaves – dried

1 Can of Coconut cream.

1 Tbsp Green Curry paste/ Red Curry paste/ Pangang Curry paste

Herbed salt or salt & Black pepper.

Method:

1. Stir fry the chicken bits in coconut oil. Add spices.

2.  Add all the veggies and saute

3.  Add the coconut cream, lime leaves and curry paste

4. Simmer for 10 – 15  minutes on low heat.

5. Take out the lime leaves and chop up some fresh coriander leaves or spring onion and garnish after you dished it into a deep bowl.

6. Eat as is or on a bed of sauteed cabbage or green beans.

7. I sometimes a add a cup of water with the coconut cream and serve this dish as a soup.

8. You can exchange the meat for all kinds of meat cubes and vary veggies and curry bases to your hearts content.

This makes an awesome prawn curry too!

Chicken a-la-less carbs:

Chicken a la less carbs

Creamy Acorn squash and Baby marrows:

Veggies 1

Ingredients:

2 Acorn Squash, thinly sliced

6 Baby marrows, sliced

3 Tbsp butter

1/2 cup cream

1 Tbsp xylitol

1 tsp cinnamon

Method:

1. Layer the squash and marrows in an oven proof dish.

2.  Arrange chunks of butter evenly

3. Pour cream evenly

4. Sprinkle cinnamon xylitol over the dish.

5. Bake at 180C till squash is soft and browned with a caramel like sauce.

Coleslaw:

4 Cups shredded Cabbage

1 Cup Mayo or Banting Mayo.

Salt & Pepper to taste.

Curried Green beans:

IMG_6980  Stoepkos day 3 recipe

Mushroom Casserole:

Low Carb Recipe weekend

 Tomato Salad:

IMG_7060

Ingredients:

2 Tomatoes – sliced

2 Sprigs of Spring Onion –  chopped

1 Tbsp Balsamic vinegar

1 Tbsp Olive oil

 a good grind of Herb salt and Black pepper

SNACKS

30 grams - Snacks

Midnight snack in a Mug:

Midnight mug  Midnight mug2

Mini Cheesecake:

Low Carb is lekker - cheesecake pic  Low Carb is lekker - cheesecake recipe

2 Minute Chocolate Mousse:

Ingredients:

1 Cup Cream

1 Tsp Cacao

1 tsp Vanilla

1 Tbsp Xylitol

Method:

1.  Blend together all the ingredients with a stick blender or whisk till stiff.

2.  Yields 4 portions

21 thoughts on “Take Charge Challenge – Dishes

  1. I just found this website and its so inspiring. Thanks so much. Just wanted to know if you have a diet book available at shops

  2. loving all the recipes – especially knowing i can find all ingredients locally! have never spent so much time in the kitchen-but enjoying that part too! Has anyone partaken in the challenge – and what results are there? its great to find a site like this that has meal suggestions as you have posted in the challenge as it has been tricky knowing what is the ‘right’ amount or the right combo’s for my daily meals – thank you!

  3. thanks you have just given me inspiration to cook some proper food for myself. nothing complicated and all ingredients available locally.

  4. Hi, just love your recipes thank you for inspiring us!i am just struggling to find the nut flour, i would prefer to buy bulk!do you maybe know if a local supplier in johannesburg and surrounds, i will drive for it……..thank you and look forward to hearing from you.

  5. Oh my banting goodness! I absolutely adore your blog and all the amazing recipe ideas! So easy! We tried the coconut buns today! I almost cried with joy when the 80 seconds on the microwave timer were finished! Wow! Thank you! 🙂 excited fan on board!

  6. I have just discovered your page – VERY INSPIRING!! I have to put on this NEW hat – I am also looking forward to your new recipe book

  7. As an Australian, I am not sure what mango touts are? Love your recipes. Made Bobotie and cabbage last night. It was amazing. I bought your cookbook before I returned to Oz and people here are asking where to buy it?

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