My collection of favourite recipes..tried and tested!
INGREDIENTS 650 gms medium lean ground beef1/4 large onion, minced3 cloves garlic, minced1 beef cube1 tsp cayenne or chilli powder2 tsp paprika powder2 tsp cumin powder1 1/2 tsp coriander powder1 heaped tablespoon fried tomato paste or tomato puree1 tablespoon Canola oilSalt to taste DIRECTIONS Heat …
INGREDIENTS One pack long beans cut into 3” long pieces1/4 large onion, minced6-7 garlic, mincedThumb-sized ginger, minced3 tbsp chilli paste3 tbsp water2 tbsp thick soya sauce1 tbsp Canola oil DIRECTIONS Boil some water and black the cut long beans. It should take no more than …
After I successfully made the sugar-free low carb Tiramisu, hubby said I should next try to make a sugar-free, low carb New York Cheesecake! I felt challenged but now that I’ve discovered almond meal, I felt I could make anything!
When I posted my accomplishment on Facebook, Kim Mitchell commented that she had a recipe for sugar-free low carb cheesecake and voila, today was the perfect day to try it. And it was amazing…just like the Tiramisu! Except for the bain marie, it wasn’t as difficult as I thought it would be.
Makes 8 servings
Nutritional Information:
Each serving has 2 grams effective carbohydrate plus 1 gram fibre, 6 grams protein, and 221 calories.
INGREDIENTS
500gms Philadelphia cream cheese (room temperature)
1/4 cup whipping cream or sour cream
3 eggs (preferably room temperature)
1 tsp vanilla
1 tsp lemon juice
1/2 cup Sweet & Low artificial sweetener or liquid equivalent
For the Crust:
1 cup almond flour
2 tbsp melted butter
1 tbsp Sweet & Low artificial sweetener or liquid equivalent
PREPARATION
Pre-heat oven to 190 C.
Combine all the ingredients for the crust, and press into the bottom of the small 6” spring form pan using a small glass.
Bake for 8 to 10 minutes, until fragrant and beginning to brown. Remove and lower the oven heat to 175 C.
Put the cream cheese in the food processor and process until fluffy. Add other ingredients, scraping the bowl each time. When all ingredients are combined, scrape one more time, beat one more minute, and pour the mixture into the pan over the crust.
Wrap the bottom and sides of the spring form pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 175 C for 60 minutes, checking often. When the cake is firm to touch but slightly soft in the centre, remove from the oven.
Cool the cheesecake still inside the pan. When completely cool, remove the sides and chill the cake in the fridge for 2 – 3 hours. Turn onto a cake plate and serve!
INGREDIENTS 4 ounces almond flour, 1 cup 1 teaspoon baking powder 1/4 teaspoon salt 6 eggs, separated 2/3 cup granular Splenda or equivalent liquid 1 teaspoon vanilla DIRECTIONS Grease a 11×17" baking sheet and line with parchment paper or a silicone baking liner. Grease the …
We all love Caesar Salad especially if its made the right way. As a side dish or to start a meal. But as a main meal, its nice with Cajun-style grilled chicken breasts. I never knew how to make Cajun chicken so the first time …
Since we started the South Beach Diet, we’ve discovered that we could eat really interesting stuff AND lose weight. Well, I still can’t eat pasta but I’m getting there.
We discovered Kalyn’s Kitchen when we Googled for South Beach meal plans and recipes…she has an exhaustive collection of recipes. The most interesting of which was her egg muffins which she has revisited over and over again.
I knew I had to try it because I hated fried eggs or omelettes for breakfast and there were only a few things I could do with hard-boiled eggs for breakfast. Her egg muffins seemed easy to make and could be kept in the fridge for up to a week, or even frozen. They can be re-heated in the microwave or eaten cold. Its something you make in batches, stick them in the fridge, eat for breakfast, eat as a snack and best still, hubby could take it to work for snack or lunch!
So last weekend we bought a ton of eggs and a muffin pan. Tonight I have made it and it turned out great.
INGREDIENTS
9 large eggs
1/2 medium-sized red pepper
1/2 medium-sized yellow pepper
20 gms onion
20 gms spring onions
Shredded mozarella or cheddar cheese
Salt to taste
DIRECTIONS
Preheat oven to 180C.
Mince the red and yellow peppers and onion in a food processor or chop them finely. Slice the spring onions finely. Beat the eggs well in a spouted container. Add salt to taste.
Distribute the cheese in each muffin segment just enough to cover the base. Next add 1 – 1.5 teaspoon of the minced vegetables and sprinkle the spring onions.
Pour the beaten egg in – try to distribute evenly up to around 2/3 of each segment. Bake in preheated oven for 20 – 25 minutes or until a knife inserted in the middle comes out clean.
INGREDIENTS Serves 2 2 eggplants (240 gms) If you like zucchini, you can substitute 1 eggplant for 120 gms zucchini 1 1/2 medium-sized green peppers or a mixture of different coloured peppers (200 gms) 1 large tomato (180 gms) 1/4 large onion (85 gms) 2-3 …
INGREDIENTS
Cauliflower
A knob of butter
1 tbsp double cream
Garlic powder
DIRECTIONS
Cut cauliflower into small florets.
Place about 1cm water in a microwave oven-proof dish, add salt and the cut cauliflower. Cover and cook on high in microwave oven for 5 – 6 minutes or until cauliflower are well-cooked.
Mix the cauliflower with all the other ingredients and puree using tool of your choice.
Serve hot as a low-carb alternative to mash or use to make dishes such as shepherd’s pie.
