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!
The secret behind these ribs is the marinade. I did try to make ribs a few weeks back with lamb – but they didn’t have much meat and were a little dry. These ones were dribble and juicy just as ribs should be – but next time I will take more time and batch sear them. Before baking them longer. Some were a little chewy – but granted I was lazy and put them on a little later than I would normally. Beef ribs need a long slow cook and a few turns to keep them juicy. The marinade can be used on any meat you wish to slow cook and extra chilli and the whole bunch of coriander I used are optional extras ( we are a coriander loving family).
For 4 people you need at least 1.5kilos of ribs ( greedy people need 2 kilos or more) they are yum – but they are the richest of the ribs being beef..
MARINADE:
1 teaspoon crushed garlic
1 teaspoon crushed ginger
2 Teaspoons Coconut Aminos ( available at a health food shop and is a soy alternative)
2 Teaspoons Apple Cider Vinegar
4 Teaspoons Pure Maple Syrup
4 Teaspoons Tar 10 Watermelon and Chilli Vinegar ( available here)
3 whole cloves
1 star anise
2 teaspoons cinnamon powder
1 teaspoon ground coriander
1 teaspoon ground cumin
MARINADE IN THIS AT LEAST OVERNIGHT ( THE LONGER THE BETTER)
Optional Fresh Chilli and Coriander to Garnish.
METHOD:
Sear your beef ribs in batches in a heavy based fry pan.
Once seared de glaze your pan with the left over marinade mixed with 500ml water and 1 tablespoon of Thermomix vegetable stock.
Now you can either pop your Ribs and liquid into a slow cooker and cook for about 8 hours ( if you want to go off shopping or to work and come home to a delicious meal) BUT with this method you will need to reduce some of the stock in a saucepan on the stove to use as a glaze.
I put mine into a low slow oven 100 degrees in a cast iron pan for approx 6 hours – they could have done with more. And I reduced the lot on the stove top prior to serving.
We had them served with steamed broccolini and the kids had mash with theirs. But they would be awesome with steamed asian veg finished with fish sauce and sesame seeds!
Long and slow is the key here – these are a fatty cut of meat in a tough area on the animal. But be warned they are a popular cut and NOT CHEAP anymore ( they used to be thrown away!!!)
Enjoy L xoxo
Gluten and grain free this hefty seed loaf can provide you with a freezer filled with a grab pop in the toaster and go easy meal. I always have a stash of this and Soul Bread for when I just want toast days. Make it, slice it, freeze it. Its good.
This loaf will become one of the basics. Its certainly a must to get you through your first couple of weeks. Its satisfying, super filling and loaded with seeds and good oils and fats. Its delicious served toasted with cultured butter or with lashings of the Offaly Good Pate that you will find located under breakfast ideas. One slice is more than enough and if you slice it correctly you will get 20 slices (including the ends – the best bits) to pop into snack size freezer bags so you don’t get portion distortion. This is the most basic of grind and mix recipes – and is inspired by Brad Browns Banting Diet Seed Loaf. I have adapted it for Thermomix Users.
INGREDIENTS:
100 grams Flax Seeds
100 grams Sunflower Seeds
30 g Psyllium Husk Powder
250 grams of whole raw almonds ( if using a Thermomix) 1 Cup Almond Flour if not
250 ml of buttermilk (Full fat greek Yogurt also works incredibly well – pot set Bio dynamic if you can get it)
6 Whole Large Eggs ( at least 70 gram eggs)
1 teaspoon baking powder ( gluten and grain free)
1/2 teaspoon pink salt
Can be sweetened with Stevia or Xylitol if you wish ( only a pinch but) I find the natural sweetness of the nuts usually means this isn’t really required.
REGULAR METHOD:
Place your Flax and Sunflower seeds into a high speed blender or coffee grinder and blend to a powder consistency.
Place into a large bowl and add Almond Meal (flour), Psyllium Husk Powder, Salt and Baking Powder (Sweetner if using ) and mix well.
In a seperate bowl mix eggs and buttermilk together.
Combine Wet to Dry Ingredients.
Bake in a lined 20cm load pan in a moderate (150 -160 Degree) oven for 40 – 50 mins. All ovens are different. The bread will rise and be golden and cracked on the top and smell amazing. Insert a skewer if it comes out clean ITS done!
Place onto a cooling rack and allow to sit in cling overnight when cooled before slicing into portions. I love this hot from the oven with a good serving of Cultured Devondale Butter.
THERMOMIX INSTRUCTIONS:
Weigh your Almonds into your bowl. Mill Speed 8 for 30 Seconds. Scrape down bowl and blend again.
Weigh Flax Seed and Sunflower Seeds into Bowl ( if you are using psyllium husk instead of powder pop it in now too) Blend speed 8 for 20 seconds. Scrape down sides of bowl.
Place Salt, Baking Powder and your choice of sweeter ( if using) into bowl. Mix on Speed 4 for 5 seconds.
Place Buttermilk ( or Yoghurt) into bowl. Blend Speed 4 10 Seconds.
Add eggs one at a time through m/c hole. While mixing on speed 4 for 1 min 30 seconds.
Scrape down sides of bowl and mix again.
BAKE IN OVEN AS ABOVE. Enjoy!
NUTRITIONAL INFORMATION: (per serve 20 slices/serves)
Calories: 142 Carbs ( including Fibre) :7.1 g Net Carbs:2.7g Protein:5.3g Fat:11.2g
This has a “high carb” value per slice as it is loaded with fibre. The Net Carb Value ( subtract the fibre content) brings it down to be an excellent start to your day. Spread with Avocado and top with Feta and Grill. Use to dunk in a low carb Cauli Soup. This is an excellent little protein starter and so easy for those in a hurry. Make it a staple in your prep!
In the quest for a béchamel sauce without the flour ( no roux here) I have developed this gorgeous one with the help of my handy Thermomix. You don’t need a Thermy really but it certainly helps as this one could catch and burn on a stove and can be microwaved but you will have to watch and stir and stir…
INGREDIENTS:
150g Good Quality Shredded Mozzerella
100 Grams Philadelphia Cream Cheese
100 Grams Pure Cream ( If you want a thick sauce halve this)
1 Sliced Green Shallot ( Spring Onion)
Salt & Pepper to taste
1 Tablespoon of Garlic Infused EVOO
METHOD:
Chuck it all in the Thermomix and mix speed 3 85 degrees 4 minutes.
Or put it on the stove and stir it over a low heat till it melts!
Calories – High – Carbs near to Zero.
With the addition of Maple ( or a little honey) – ( this was to get my Honey Mustard Chicken Loving Kids) to eat this dish – this becomes an Orange Category Meal. To make it a green category and if you can handle the taste ( I can’t) add a liquid stevia. In all honesty – the amount of maple per serve is minimal. And its purely for taste. I only use pure maple syrup – never the artificial stuff. AND remember if you invest in this ( its pricey) keep it in the fridge after you open it or it will go furry. If you want to sub Raw Cold Pressed Honey not only will you cut the carbs – but you add a natural locally sourced product to this dish that has amazing health benefits. Honey – when not processed is natures anti-biotic and anti-inflammatory.
As Cheesecakes go this one packs a punch – for the devotee of the cheesecake in all its gooey richness – this won’t crack a cracker for you so look away now – you’re gonna need more of the sweet stuff in it or on it. But for those who have trained their palate in turn with the Sugar Fighters – this is a rare treat for occasions where you need to take a showstopper to ooohhh and ahh over ( and maybe even drool a little).
When I originally popped in the ingredients – I had a screaming headache and was not at all well. So I do apologise for getting you all excited and thinking you could have more than one slice. Well you – can but you wouldn’t – because its rich. This is a serving size for 20 portions – I found half a portion to be more than enough. I do hope you all enjoy this – and remember this IS AN ORANGE LEVEL recipe and not an everyday food. And if you are LCHF pure – sub the maple syrup for a sweetener of your choice within the guidelines ( I don’t like chemical sweetness)
THIS RECIPE HAS METHODS FOR BOTH THERMOMIX AND TRADITIONAL METHODS:
INGREDIENTS: BASE
200 g Raw Almonds (Th) or Almond Flour/Meal (Trad)
20g Psyllium Husk Powder
60 g Coconut Flour ( you can use shredded coconut if using a Thermomix)
80 g Cultured Butter melted together with 30g Coconut oil and 30 G Pure Maple Syrup.
METHOD: BASE
Thermomix – Blend Almonds, Psyllium & Coconut ( Flour or Shredded) 30 Seconds Speed 9.
Scrape down bowl – blend further 15 seconds if required ( needs to be crumb consistency)
Add Melted Butter and Oil and Maple Syrup to Bowl Blend 20 Seconds Speed 4. Scrape down sides of bowl repeat if required.
Pat into base of 20cm heavy based lined springform bake for 10 -15mins 160 -180 Degree Fan.
TRADITIONAL METHOD:
Place Dry ingredients in a bowl, Mix to combine. Add wet ingredients to dry ingredients and bake as above.
INGREDIENTS: Cheesecake ( 30g is approx 1 tablespoon)
400 g Philadelphia Cream Cheese ( Room Temp)
400 g Quark ( Can be found in Aldi or Woolworths) If you can’t get Quark Sub Ricotta
300 g Thickened Cream
6 Large Eggs
2 Scraped Vanilla Pods ( Or 30 g Vanilla Paste MUST Be Queen Organic)
30 g Pure Maple Syrup
30 g Lemon Juice Plus Zest Small Lemon
THERMOMIX Method:
To Clean Bowl. Add Philadelphia Cheese Blend 20 Seconds Speed 5
Add Quark repeat Add Cream Repeat ( scrape sides of bowl after each addition)
Add Vanilla Maple and Lemon Juice Repeat ( 20 Second Speed 5)
While Mixing for 1 min 30 seconds on speed 5 add eggs one at a time through MC Hole.
Your base should now be out of the oven and be wrapped in foil and cooling in a deep sided baking dish . ( like this)
Then you pour your cheesecake mix gently into the base
Place into the pre heated oven ( it will still be going from the base) back it off to 140 degrees and into your dish place the contents of a recently boiled kettle. Be careful not to get any in your cheesecake ( the foil is wrapped around it firmly to prevent leaks).
Bake for 1 hour and 20 mins ( this will vary according to your oven) Its baked when it has a gentle wobble and the top is lightly browned. Cool on the bench and then in the fridge overnight before chocolate topping and decanting.
Once your ready top with 4 squares of 70% coco chocolate melted in 30 grams of double cream ( you can use coconut cream if you wish to make this “ganache”) this topping won’t set hard which makes this cake very easy to serve.
TRADITIONAL METHOD:
Beat your cream cheese until smooth – add your quark – repeat – add your cream – repeat. Add your Syrup/Lemon Juice and Zest and Vanilla.
Beat in eggs one at a time until a smooth consistency. Fill and bake as above.
ENJOY!!
NUTRITIONAL INFORMATION: (Note using Approved sweetner products will cut the carbs even more)
Calories Per Slice: 267 Fats:22.3g Carbs:8.9g Net Carb:6.3g Protein:8.7g
These delicious morsels were sent down the coal mine with the hubby and tried and tested by the harshest of critics. If they will give a coal miner a chocolate fix – they will fix anything..
These little Brownie Bites are made from dark bitter chocolate and have a hint of raw honey in them to take the edge off. Nutty dense and delicious – serve these babies along side some clotted or double cream. This makes 16 in a square brownie tin and be aware – they are rich, they are fudgey and they are very grown up with their flavours. This Recipe is for Thermomix and has traditional instructions.
INGREDIENTS:
Dry –
200 g Raw Almonds ( If using Thermomix) Almond Flour if not
50 g 95% Coco Chocolate ( I used Lindt)
1 teaspoon Baking Powder
2 tablespoons Cacao Powder ( or coco powder if you can’t source this)
Wet –
50 g Devondale Cultured Salted Butter
30 g Coconut Oil
250 g Philadelphia Cream Cheese
1 Tablespoon Raw Honey
4 x Large Eggs lightly beaten
THERMOMIX:
Weigh your Almonds and Chocolate into Bowl and Blend M/c on Speed 9 5 seconds.
Set aside and add cacao and baking powder mix well.
Without washing bowl place cream cheese ( at room temp), Butter , coconut oil and honey into your bowl.
Blend m/c on Speed 3 , 45 degrees for approx 1 min 30 seconds. Scrape down sides and repeat on 30 second intervals until melted.
Add dry ingredients back into bowl and blend speed 3 for 2 mins adding eggs through m/c hole one at a time.
Place into a lined brownie pan and cook in a moderate oven for 15 -20 mins.
TRADITIONAL:-
Add dry ingredients to bowl with well crushed dark chocolate ( you can blitz into shards with a food processor or stick blender).
Melt cream cheese, honey, butter and coconut oil in microwave – mix well. Add to dry ingredients.
Add eggs one at a time mixing well after each addition.
Bake as above.
To serve make a ganache out of the other half of your block of chocolate and a little cream – melted and mixed together. Pipe or drizzle onto your brownies and place a pecan on each square.
NUTRITOINAL INFORMATION:( Per bite makes 16)
Calories:146 Fat:13.6g Carbs Net:3.2 Protein:3.8
Image Credit: http://www.ajc.com/ap/ap/top-news/orlando-police-multiple-injuries-after-nightclub-s/nrfB9/
Worst MASS SHOOTING in US History… What a headline – when is enough enough?
My heart is breaking for America.Yet another mass shooting. Why – not because someone decided to take a gun and walk into a Gay nightclub and shoot people – in a “mentally deranged” state, Im not going to say “confused ” as this man knew exactly what he was doing. He knew if he took a gun and armed himself with a tonne of ammunition that he would be heard and he knew if he singled out a gay nightclub he would be heard louder. He KNEW.
The fact is that when Martin Bryant went berko in Tasmania all those years ago – our government had the balls to stand up and DO SOMETHING. Australia took the guns away. Australia took away the ease of access of said weapons and therefore the ability of morons like this one to walk into any where any place and shoot people.
Ok ok – we still have our fair share of morons in this country – I mean take Manmonis and the Lindt Siege – but that man was handed his weaponry by other morons and I bet had the feds known that man had access to a gun Aussie Feds would have been on him faster than you can say MORON.
Wake up America. Your RIGHT TO BEAR ARMS and REDNECKERY are killing innocent people in your country. You give idiots the RIGHT to own guns. Its not just morons like this man who are walking into nightclubs killing people – its little people – in the back of their Mummies cars who have access to Mummies handbag who – oops just happens to tote a handgun!
Now tell me if Im wrong – but there has been no Zombie apocalypse yet (unless you count the Ice epidemic – from which we also suffer here in Australia – yet we still have no need for handguns and various weaponry) I can NOT think of any good reason that we as humans should have a need to carry a gun to protect ourselves.
Unless we are travelling the interior roads of Australia and being followed by a crazed killer like John Jarret – who probably shouldn’t have access to a gun in the first place… BUT THATS RIGHT … Movie people – thats a movie its not real life.
There is and should never be unless you are in a position of authority a need to bear arms against another human. Sadly we as Aussies witnessed in real life the other day a shocking attack at a Farmers Market in Hornsby. The fool in question was armed with a knife and innocent bystanders were shot by the police trying to control the situation and the question was raised then – why guns ? Why did that officer choose a gun as her weapon to subdue ? And not a taser or capsicum spray? Why were innocents injured?
Guns KILL – in the wrong hands GUNS KILL. America wake up – take away your outdated stupidity in your constitution that is the right to bear arms. Its time. Enough is enough..
7am on a Sunday morning – I guess at least its not 4am. The Dog decided that he was going to eat a bone last night that I GAVE HIM – Big mistake as Julia Roberts in Pretty Woman would say “Huge Mistake”. The furry little beggar has been rolling around with it on the back deck all night he even used it to door knock me this morning – which is why I am awake. I did my market shopping yesterday, I don’t want to be awake this early on a Sunday. Its a long weekend – and he’s not getting another bone today!
Ok market haul. I also co-run a group and another blog called Sugarblitzers you can read about it if you click the word. Its got all sorts of recipes we’ve been creating in an attempt to highlight the sometimes dangerous and always stupid amounts of sugar hidden in modern foods. We are not Sugar Nazis – but we are carb aware over there and we do realise our bodies do not need the massive amounts of carbs in modern foods – because frankly even though we are a busy society we are also a convenient society that likes to shove fast , easy and crap filled into our faces to fill our bellies. Oh and this way of Low Carb or Carb Aware eating – it has a side effect. You feel great and you may lose weight! Hows that?
So yesterday I ventured to the Speers Point Farmers Market with my Mate Ms N Corner if you click on that link you will find her often hilarious, heartwarming and wonderful blog. ( She’s worth a follow) . She arrived a little late – because she’s a GYM JUNKIE and LOVING IT and while I completed my purchase and called back TURDBOY who was at a sleepover – she got her bucket of delicious apples. We wandered, we chatted and she bought me a much needed coffee as I had forgotten to eat. I remembered this later when my children found my sourdough still in the toaster – defrosted but not toasted. We also had a conversation about crochet – you see my friend is a talented crochet person artiste indeed and is having her first ever market stall today ( and I am going to visit her again with a bag of oranges and a disc for her dog Scout). I have been inspired by her crochet and not having one crafty or patient bone in my body with looming knee surgery – I have taken it upon myself to teach me how to crochet. ( and Ms N Corner gave me my first hook and wool for my birthday). I am creating a lap rug I think. Its more like a really long rainbow worm. And late last night we decided what I do is FREESTYLE CROCHET and its not craft its art as Ive made my own rules and my own stitch – which I call finger knitting stylishly. (with pretty wool that the cats like to chase).
I also purchased at the markets Meat from the Muswellbrook Meat man – who had lovely juicy Beef Spare Ribs in the back of his truck ( and the can not live without for my children Lamb Cheese and Chive Filler Free Sausages). I visited the Over The Moon Dairy stand where I purchased my latest addiction to go with one of my latest creations – Jersey Milk Yoghurt ( which goes with my Refined Sugar Free Passionfruit Curd and Toasted Almonds – oh god thats good), and then I found Tar10 , who Ive found before but on my mission of sugar reduction have always dismissed any pre packaged sauces. Well guess what? They are local, they are fresh and they are gluten and refined sugar free – so in my Tar10 bag – I have Roasted Garlic Aioli – we had on my Chicken Schnitzels from the SB Blog last night ( delicious ) and some watermelon and chilli vinegar which the dude at the stall assures me is a great sub for sweet chilli sauce and that with Coconut Aminos is making me a marinade for my spare ribs tonight for dinner! ALL THE NOMS.. Check out Tar10 here . And the deliciousness that is everything Over the Moon Dairy here .
I also bought some lovely roses and plenty of vegetables and my fridge is full of green and goodness and I can’t wait to play in the kitchen later.
Note all of my purchases were paid for and this is not a sponsored post.
Have a great Sunday xoxo Mrs Cuppy
The Domesticated Ms Hemsworth 