Category: Foodie bits

Seeing as this is my third attempt at Blueberry Muffins of the LCHF Variety and the most photogenic – I will give you this recipe with the warning that it may need more moisture depending on the WPI you use. WPI and Coconut Flour have this “thing” where they drink up any liquids you add – then you add a little heat and BAM you have dry and crumbly – which these look not to be – but they are. Even the 15 Year Old Critic  has said – taste good – better than the first two – BUT DRY OH SO DRY.

Ive tweaked it a little – but it may need more coconut oil or buttermilk.

BLUEBERRY PRO-MUFFINS ( Makes 12)

1 and a half cups of Vanilla WPI ( I used TNT Brand in this available on www.thenaturaltransformer.com.)

1 Tablespoon Coconut Flour

1 teaspoon Bi Carb Soda

1 Tablespoon Apple Cider Vinegar

150 g Frozen Blueberries

250g Cultured Butter Melted

50g Coconut Oil Melted

1/2 Cup Buttermilk

4 Large Eggs Lightly whisked

1 tablespoon runny raw honey for glazing.

Place dry ingredients into a bowl. Add ACV to the bowl with Bi Carb ( it will fizz this is where you get “lift)

Melt Oil and Butter Together

Gently Whisk Eggs

Add Eggs , Berries, Oils and Buttermilk to Bowl. Mix Well ( But its a muffin so lumpy mix is good) You want it to be moist but not runny. Its a fine line with these ingredients.

Pop into a 12 cup Muffin Tray and Bake in a moderate oven for 15-20 Minutes until puffed and golden.

Lightly brush with heated runny honey to glaze straight from oven.

Enjoy with double cream or more cultured butter

NUTRITIONAL INFORMATION:

These pack a whopping 317 Calories Per Muffin

Have 20.5Grams of Fats 2.1g (1.9Net) 30.7g Protien

Want them a little more moist?

Ingredients:

1 and 1/2 Cups Vanilla WPI

2 Tablespoons Coconut Flour

100 g Crushed Macadamias

1 Teaspoon  Baking Powder

1 Tablespoon ACV

4 x Eggs

200 g Melted Cultured Butter

1/2 Cup Extra Virgin Olive Oil

150 G Frozen Blueberries.

1 tablespoon runny honey.

Follow same method as above

Nutritional Information ( Muffins take 2)

229 Calories  Fat 22.3g  Carbs 2.7g – 1.2 Net Protien:30.1g

Makes 6 Serves..

500g Chicken Thigh Fillet Cubed

500g Chicken Breast Fillet Cubed

3 Rashers Streaky Bacon Diced

1 Large White Onion diced

2 Cloves Garlic Chopped Finely

1 Stick Celery Diced

1 Tablespoon Your Inspiration At Home French Provincial Herb Mix OR

Sprig or Two Fresh Thyme ,  Dried Oregano & Some dried lavender

2 Tablespoons Garlic Infused EVOO

Chicken Or vegetable Stock ( I use homemade)

500 Ml Water

1/2 Cup Dry White Wine

2 Tablespoons Sour Cream.

METHOD:

Sautee Chicken in batches in a heavy based saucepan in EVOO ( you may need to add more in each batch) set aside an sauté onion, garlic and bacon.

Add Chicken back into pan along with juices from resting. Add White wine , stock, water and herbs.

Simmer for up to an hour on a low heat. Add Sour cream just before serving.

Serve with Zoodles for super Low Carb – Brown Rice for Low GI.

This is a delicious dessert served warm or can be made in a 12 cup muffin tray and frozen and related as needed. With 6.9g of Carb per serve  this is a delicious treat. To cut the carbs even more – take out the maple. But its really really yummy with it.. Enjoy

INGREDIENTS:

400 g cooled pumpkin mashed

125g butter

1 tablespoon of cinnamon

4 eggs

1/4 cup coconut flour

1/4 cup plain WPI

1 teaspoon Xanthem Gum

2 teaspoon baking powder

1/2 cup rough chopped pecans

1 teaspoon vanilla paste (or scraped vanilla bean)

2 tablespoons pure maple syrup ( 45g in total – reserve 15 gr for glazing)

METHOD:

Steam and Mash your pumpkin with 125 g of butter and a tablespoon of cinnamon. Allow to cool.

Add all other ingredients to a seperate bowl.

Fold in your pumpkin Bake in a 12 cup muffin tray or a loaf in 45 mins in moderate oven till a skewer comes out clean

Decorate with a drizzle of maple and more pecans

Enjoy

NUTRITIONAL INFORMATION:

Calories 211 per serve  Fat 13.8g (Saturated 6.5g) Carbs 6.9g ( Net 8.4g) Protein 4,5g

Ingredients: ( Serves 2)

½ Cup Frozen Blueberries

1 Tablespoon Avocado

1 Tablespoon Cream Cheese

½ Cup Raw Almonds

¼ Teaspoon Vanilla Bean Paste

1 Tablespoon Plain WPI ( I Use Coles Simply)

300 ml Water & Crushed Ice

A Little Raw Honey to taste ( if you like it sweeter)

Method:

Place all ingredients into a high speed blender and blitz until smooth. ENJOY!

Nutritional Info: Calories :166 Carbs:7.7 Fats:8.2 Fibre :1.3

 

This little gem has been hanging about for a while now, just been indecisive as to release it or not. Seeing as this way of eating has been “the norm” for over two months – this indeed is a treat meal. Its so rich – but also incredibly delicious and is perfect if you want to impress someone by candlelight. I guess this is the first of the candlelight dinners series -maybe there is a book in that?

INGREDIENTS: (Serves 4)

500g Of Chicken Breast Fillet Portioned into 4 (125 g per serve)

100 g Colby Cheese ( 25 g per serve)

8 Slices of Streaky Bacon

125 ml Pure Cream

Chicken Stock & water ( I use Massel Powdered)

Butter & EVOO ( I like garlic infused)

METHOD:

Slice a split into each chicken breast and stuff with 25 G of Colby Cheese ( You could even put spinach in it if you wanted)

Wrap each chicken breast in 2 slices of streaky bacon.

Heat up your fry pan with the butter and evoo. Place the chicken into the pan and seal on each side. Take from pan and pop into a preheated oven ( at least 180 degrees but all ovens vary).

Bake in oven for 15 -20 mins.

De-glaze your pan with a little water and the chicken stock – when its merrily bubbling add your cream and reduce till nice and thick.

Take your chicken from the oven you can slice and be fancy ( this ensures its cooked) and then serve with the sauce over the top.

This only needs some simple steamed broccolini and the good thing is its so low in carbs you can have lava puddings for dessert!