Choc Chip Banana Bread

Ingredients:

• 2 ripe bananas (the more ripe they are, the sweeter the banana bread will be. Equals about 1 cup when mashed)

• 2 eggs

• 2 cups whole raw oats (use gluten free if required)

• 1 tsp Baking Soda

• 1/4 cup honey (You can use syrup, Agave or any sweetening alternative)

Method: Oven 180c

• Place bananas in food processor / blender & pulse till chunky

• Throw all ingredients in with the banana & blend till smooth

• Evenly place in a lined loaf tin (I lined mine with baking parchment paper)

• Bake in 180c oven for 30-35 min until brown & a tooth pick or sharp knife comes out clean (don’t overcook, as you want it to remain soft & moist inside)

• Watch the banana bread, as baking time may vary

• Let cool completely before slicing

• You can slice & freeze in ziplock bags to take out when you need (defrost on counter or in toaster)

Enjoy!

Channy

xo

PROTEIN BREAKFAST MUFFIN

Ingredients:

• 2 cups of almond meal

• 2-3 eggs

• 1 tsp baking powder

• 1 shredded zuchinni

• Parmesan or feta

• 1/3 cup sundried tomatoes

• Milk until it’s a gooey consistency

• Sprinkle of salt (optional)

Method: 

• Put in muffin tins and put pumpkin seeds on the top

• Bake 180 for around 15-20 minutes until golden on top

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LOW CARB BROWNIES

Chocolate and peanut butter are meant for each another. Here, they’re presented in perfect harmony with some toasted nuts on top for crunchiness!

Ingredients

• 100g dark chocolate with a minimum of 70% cocoa solids

• 4 tbsp butter or coconut oil

• 1 pinch salt

• 60 ml peanut butter

• ½ tsp vanilla extract

• 1 tsp (3 g) liquorice powder or ground cinnamon or ground cardamom (green)

• 60 ml salted peanuts, finely chopped

Instructions

1. Melt chocolate and butter or coconut oil in the microwave oven or in a double boiler. If you don’t have a double boiler you can put a glass bowl on top of a pot of steaming water. Make sure that the water doesn’t reach the bowl. The chocolate will melt from the heat of the steam. Set the melted chocolate aside to cool for a few minute before proceeding with the next step.

2. Add all remaining ingredients except the nuts and blend until incorporated.

3. Pour the batter into a small greased baking dish lined with parchment paper (no bigger than 4×6 inches).

4. Top with finely chopped peanuts. Place in the refrigerator to chill.

5. When the batter is set, cut into small squares with a sharp knife. Remember, keep these and all treats small — no more than a 1×1 inch square. Store in the refrigerator or freezer.

Raw Caramel Slice

Ingredients: Base:

• 2 cups walnuts or pecans

• 15 medjool dates, pitted

• 1/3 cup cacao powder

• 1 tsp vanilla extract

• pinch of salt

Middle

• 15 medjool dates, pitted

• 2 tbsp natural peanut butter

• 1 tbsp coconut oil, melted

• 1/4 cup rice malt syrup

• 1/4 cup boiling water

• 1 tsp vanilla extract

Top

200g dark chocolate

Method:

Step 1. Place all the ingredients for the base in a food processor an a high speed blend for about 1 minute until mixture resembles a fine, sticky crumb. Firmly press base mixture into the base of your prepared tin

Step 2. Process all the ingredients for the middle layer until completely combined and smooth. Spoon the mixture on top of the base and smooth with the back of a spoon. Freeze for approximately 30 mins

Step 3. Melt chocolate in microwave and spread a thin later over your slice. Place slice in the freezer to set

Step 4. Try not to eat all at once

Spinach & Fetta Breaky Scramble

Scrambled eggs are an easy low-carb breakfast, and they are also completely customisable. You can jazz them up with all sorts of additions and flavours. A little fresh spinach and some feta give these eggs a Mediterranean twist.

Ingredients

• 4 large eggs

• 2 tbsp heavy whipping cream

• 2 tbsp butter

• 110 g fresh baby spinach

• 1 garlic clove, minced

• salt and ground black pepper

• 60 ml feta cheese, crumbled

• 110 g bacon (optional)

Instructions

1. In a medium bowl, whisk the eggs and cream together until well combined.

2. Heat a large skillet over medium low heat and add the butter. Once the butter is melted, stir in the spinach and garlic and let cook until the spinach is wilted. Sprinkle with salt and pepper.

3. Pour the egg mixture into the skillet. Cook without disturbing until it just begins to set around the edges. Using a rubber spatula, gently lift and turn the curds from the edge of the pan toward the centre, allowing the uncooked eggs to run back out to the edges. Continue to lift and turn until the eggs are set to your liking.

4. Remove the pan from heat and sprinkle with feta cheese. Serve immediately. Add some fried bacon slices if you like!

Crunchy berry mousse

Whip up amazing tastiness with this creamy, creative mousse. It's so simple to make that any cook can throw it together in the afternoon and wow everyone after dinner. With berries in the mix, plus the crunch of pecans and a touch of lemon zest, everyone gathered at your table will appreciate the festive treat!

Ingredients

• 475 ml heavy whipping cream

• 75 g fresh raspberries or fresh strawberries or fresh blueberries

• 50 g chopped pecans

• ½ lemon, the zest

• ¼ tsp vanilla extract

Instructions

1. Pour the cream into a bowl and whip with a hand mixer until soft peaks form. Add the lemon zest and vanilla towards the end.

2. Add berries and nuts to the whipped cream and stir thoroughly.

3. Cover with plastic wrap and let sit in the refrigerator for 3 or more hours for a firm mousse. You can also enjoy the dessert immediately if you don't mind a less firm consistency.

Low carb bacon & cheeseburger wraps

Take your favourite fast food meal and make it low carb and healthy simply by wrapping it in lettuce. We used our favourite cheeseburger and turned it into a quick, easy low carb dinner recipe.

Ingredients

• 200 g bacon

• 110 g mushrooms, sliced

• 650 g ground beef

• ½ tsp salt

• ¼ tsp pepper

• 110 g (225 ml) shredded cheddar cheese

• 1 iceberg lettuce, leaves separated and washed

Instructions

1. In a large skillet, cook bacon to desired crispness. Remove from the pan and set aside. Leave the grease in the pan.

2. Add mushrooms to pan and sauté until browned and tender, about 5 to 7 minutes. Remove from pan and set aside.

3. Add ground beef and season with salt and pepper. Sauté until beef is cooked through, about 10 minutes, breaking up chunks with the back of a wooden spoon.

4. Spoon ground beef into lettuce leaves, sprinkle with cheddar cheese and top with bacon and mushrooms.

Peanut Butter Breakfast Blondies

Ready In: 30 minutes

Serves: Makes 12

Ingredients:

• 2/3 cup smooth natural peanut butter

• 2 eggs, lightly beaten

• 1/2 cup pure maple syrup

• 1 tsp vanilla extract

• 1/3 cup + 1 tbsp coconut flour

• 1/4 tsp baking soda

• 1/4 tsp baking powder

• 1/4 tsp salt

• 1/3 cup dark chocolate chips

Method:

Step 1. Preheat oven to 180 and line a 20 x 20cm tray with baking paper or lightly spray with cooking spray

Step 2. In a large bowl, mix peanut butter, eggs, maple syrup and vanilla.

Step 3. In a small bowl combine coconut flour, baking soda, baking powder and salt.

Step 4. Pour dry ingredients into wet and mix until well combined. Add chocolate chips

Step 5. Pour into pan and bake for18-20 minutes or until the edges start to turn a golden brown. Let rest for 10 minutes and enjoy!