For all of us who are either
following an LCHF , Banting, Paleo or Gluten Free diet this is an ideal
cheat however it does up the protein content of the meal somewhat.
I am currently on Herbalife and this is my favourite treat when my friends come on a Friday night for Pizza , Wine and a movie.
Pizza bases made from Chicken ...
Preparing & Cooking time - 30 mins
Serves: 1 pizza
Ingredients:
2 Chicken Breasts
1 pinch of Chicken Spice
1 extra large egg
Method:
- preheat your oven to 180'c
- place all the ingredients into a food processor/ blender and whizz until a smooth thick paste is achieved with no lumps
- smooth out over a well oiled medium sized pizza pan and bake at 180'c until it starts turning a golden brown.
- remove from the oven and allow to cool.
- add your favourite tomato sauce and toppings
ET VOILA!
Cooks notes -
**
the greatest thing about this base is that if you prepare it in advance
, no one will know it's chicken and it looks and cuts just like the
real deal!
It's a slice of heaven and far easier to accomplish than the Cauilflower Pizza Bases
Enjoy!
This is a Herbalife Recipe made by me.
Chicken is a staple meat in most South African homes, what was once the most affordable option when it came to a meat dish at home ... is not so much anymore.
I am still a fan however and love how versatile chicken is , you can add flavours , spice it up or just enjoy a good old 'chicken mayo' every now and then.
For me it is most important that I choose free range chicken and where possible organic grain fed chicken. Hormones in food can wreak havoc with our own hormones and heaven alone knows that no woman on this green earth needs any extra hormones!
Keep it to clean eating where possible.
Here is an all time , crispy, crunchy and tender chicken dish all at once ... try it and you'll see what I mean ... it's easy peasy!
I usually serve this up with a salsa made from tomatoes, white onion and basil .... nom nom nom!
Preparing & Cooking time - 30 minutes
Serves: 4
Ingredients:
6 chicken breasts cut into strips
100 gr finely grated Parmesan (dried not fresh)
1 pinch paprika
1 pinch nutmeg
1 pinch garlic salt
Method:
- preheat the oven to 180'c
- in a glass bowl mix the spices and Parmesan together and set aside to use as a coating
-
take the chicken strips roll them in the Parmesan , place them on a
grill for in the oven (do not place on a baking tray unless you have
covered it with a baking sheet)
- repeat this process until you have coated all the chicken strips
- place in the oven for 15 minutes at 180'c or until you can see the chicken has turned white and is cooked.
- always test one strip to ensure it has cooked through
- DO NOT OVERCOOK remove as soon as they have cooked through.
Serve with your choice of sides and a lovely smokey barbecue sauce
Cooks notes -
** for a crunchy alternative you can replace the Parmesan with walnut crumbs and serve with a blue cheese dipping sauce
This is a favourite of the kids too and great way to get them to eat their food.
This is such a refreshing non-alcoholic drink for those hot summer days it boasts fresh bursts of basil and mint , with the soothing slightly sweet undertones.
Preparing & Cooking time - 15mins
Serves:2
Ingredients:
A handful of fresh mint
1 stem fresh basil
50ml Honey dissolved in 50ml tepid water
500ml Crushed Ice
500ml Soda Water / Sparkling Water / Still Water
Method:
- On a chopping board cut the mint and basil leaves roughly (not too small) , add this with your crushed ice into a blender and whizz for 10 seconds.
- Spoon this mix into the glasses until the ice reaches the top of the glass, pour over the honey mix into the two glasses dividing it equally.
- Lastly top up your glasses with the soda water (or any of the other options)
Sit and relax and take a load off!
Cooks notes -
**You can replace the basil with a handful of fresh raspberries for a fruity delight or replace the water with tomato juice for a savoury drink.
I hope you enjoy and cheers!
I personally love this dressing drizzled over hot steamed vegetables or as a diping sauces for fish cakes. It is a fresh and lovely dressing with undertones of liquorice and compliments any meat or veggie dish ...
Preparing & Cooking time - 15mins
Serves:4
Ingredients:
300 ml Double Cream Plain Yoghurt ( in my case Lactolite Lactose Free Yoghurt)
1 Tsp chopped fresh Fennel leaves
1 pinch crushed black pepper
1 pinch salt
1 Tsp Lemon Juice
1 Tsp White Wine Vinegar
1 Tsp honey
Method:
Mix all the ingredient together in a bowl and use as either a dipping sauce o9r spoon over freshly steamed vegetables.
Cooks notes -
**This is a favourite of mine to serve with Fish Cakes , Chicken Kebabs and also spooned over a mixture of steamed courgettes & pumpkin
Remember yoghurt is good for you , the cultures keep the 'flora' in your tummy happy and fighting off infection. Enjoy, I think I might just have to make some myself again tonight.
As you get to know my blog and of course me you'll realise firstly that I am a huge fan of yoghurt, I use it in many of my soups , sauces , as a marinade and so much more.
The culture found in yoghurt is super important for our intestines and gut , it promotes healthy bowels and gives you a firstline defence against unwanted bacteria.
I am Lactose intolerant you may say! Well it's easy look in your local supermarket for 'LACTOSE FREE' milk and yoghurt , these containe an enzyme called LACTASE which destroys the LACTOSE in your dairy and leaves only goodness behind.
** just to let you know that these products will taste slightly sweeter , but no sugar will have been added.
Most of the dishes I prepare are made with Lactose free dairy.
My favourites:
EASYGEST MILK - Parmalat
LACTOLITE YOGHURT - Fair Cape Diaries
Preparing & Cooking time -1hr , plus the overnight marinating
Serves: 4
Ingredients:
8 chicken breasts ( no skin or bone)
300ml Plain yoghurt
3 Tbsp Thai Green Curry Paste
1 Tsp garlic paste
1 pinch salt
2 Tbsp rice vinegar/ red wine vinegar
Juice of 2 lemons
1 Tbsp Oyster sauce
1 Tsp chopped mint
1 Tsp chopped basil
50 ml avocado/ olive
Method:
- cut the raw chicken breasts into chunky cubes, place in a glass bowl and set aside
- in another glass bowl mix together all the other ingredients
- pour the mixture of the chicken cubes and coat all the cubes evenly
- cover with cling wrap and leave in the fridge overnight or a minimum of 2 hrs
The following day ...
-
In a saucepan put a little avocado oil and put the stove on full heat
and when hot add the chicken including all it's marinade and juices ,
turn down the heat and cook for 15-20 mins whilst the sauce reduces. Do not
over cook!
- serve immediately on either rice , or cauli rice , it is also great with stir-fried veg
Cooks notes -
** you can also skewer the raw chicken cubes and grill for fabulous chicken kebabs
This is such a quick and tasty recipe for summer , your chicken will be super tender and your family will wonder how you got it right?
There is nothing that quite matches the taste of a caramelised carrot, however we don't always want the same old , same old ... it is so much nicer to be adventurous and try something new.
These sweet and tender carrot ribbons are great both hot or cold, they can also be used as a 'side dish' or alternatively as part of a colourful salad.
A little goes a long way so enjoy the rich, sweet and buttery flavours ...
Preparing & Cooking time - 20mins
Serves: 4
Ingredients:
12 large carrots
1 Tbsp honey
100ml Avocado/ Olive Oil
Cinnamon for sprinkling on top
1 pinch garlic salt
Method:
- Peel and wash the carrots.
- Once clean using the same vegetable peeler , peel the carrots into strips and set aside.
- Put a saucepan on the stove with the avocado/olive oil to heat up
- Add the carrot ribbons to the hot oil , sprinkle over the salt and hunney and coat all the ribbons
- turn down the heat and do not stir but rather use a lifter and turn the carrots occasionally ( do not OVERCOOK!)
-
once the carrots have softened slightly and start to caramelise remove
them from the heat and serve with a sprinkling of cinnamon.
Cooks notes -
** these carrots can be used as an ingredient in a salad or on it's own as a side dish.
Don't you just love the way the carrots colour the oil, that's the Beta Carotene which is soooo good for you.
Read more on Beta Carotene here.
Preparing & Cooking time - 20mins
Serves: 4
Ingredients:
500gr freshly cleaned Green Beans
50ml Avocado/ Olive oil
50gr Sunflower Seeds
1 Tsp Garlic Salt Flakes
1 Tsp Bicarbonate of Soda
Method:
-
Steam the green beans, add the bicarbonate of soda to the water this
helps keep the lovely green of the beans and also softens them up.
- Remove from the heat and put into a glass bowl
- Add the Avocado/ Olive oil, garlic salt and Sunflower Seeds and coat evenly
Cooks notes -
** you can change this recipe up by adding a splash of lemon juice and using flaked (roasted) almonds in place of the sunflowers seeds.
Here's to keeping it simple and delicious with weekday sides.
