SCD
Two Banting Meals…
Dogs and horses wake me up early and these days I have been eating breakfast a little earlier than my norm (which is anywhere between 10 and noon). The day started with lemon juice, salt and coconut oil in hot water, sipped on the stoep gazing at all the green around me and flowers burgeoning everywhere. Even the bees were up early and already collecting their gatherings for the hive. The dew was cool beneath my bare feet, such a refreshing feeling.
About three hours later I thought about eating. This was around 8 am. So this is what I concocted…
Turmeric-Spiced Egg Scramble with Coconut Kissed Thai-flavoured Chicken
This was a different take on breakfast. Well, it is the most important meal of the day and who said we had to have bacon with our eggs every day? There was left over cooked chicken in the fridge and I had run out of bacon, so creativity was necessary. The Thai green curry paste was an awesome addition with the coconut cream. I stir-fried two spring onions with the chicken and then added the paste and coconut cream. Truly good tasting!
Pork Medallions in a Creamy Mustard Sauce with Cabbage and Avocado Salad
Dressed with Olive Oil and Verjuice
This was a late lunch dish with a friend. The look on his face was so rewarding 
And there was not a starch in sight! Shows you that even non-Banters like Banting food! Two more non-Banters are coming for dinner tomorrow night, so I am already planning and scheming…
Keeping up with the Revolution…
(The Real Meal Revolution by Tim Noakes, Sally-Ann Creed, Jonno Proudfoot and David Grier)
Banting Big Breakfast Ideas…
I know it is difficult sometimes to think of things to eat for the Big Breakfast, so here are a few ideas you might like to try.
Bacon OR Chicken Livers OR Ox/Lamb/Calves Liver OR Pork Rashers OR Lamb Fingers OR Pickings from Bone Broth OR Steak with extra Butter. (Of course you can have any offal if you like it, brains would be good.)
Free Range Eggs OR…Well, eggs is eggs – OK, you could try ostrich or quail eggs for a change?
Avo OR Spinach, Kale, Chard (Silver beet), Beetroot leaves, Mustard Spinach, Pak Choy. Leafy things. Organic if possible. Try growing your own.
Moringa Powder to mix with your avo or greens. Or drink the capsules.
Coconut oil OR Butter, Ghee, Lard (Pork Fat) or Tallow (Beef or Lamb Fat) OR Schmaltz (Chicken Fat) OR Bacon Fat
There are many different ways to use these ingredients. Take livers for instance.
Chicken livers can simply be browned in butter or cooked with cream or sour cream if you are feeling luxurious. Ox/lamb or calves liver can be cut into strips and rolled in crushed almonds or almond powder, (or not!), and fried in coconut oil, butter or ghee. You could mix the cooked liver with scrambled eggs for a change. Chop bacon and do the same thing. Hey, you could even have left over fillet steak chopped up in the scrambled eggs!
As for the leafy things, try steaming, stir-frying, wilting, creaming, whatever, and eat them with poached eggs, fried eggs, mixed into scrambled eggs with bits of bacon, a spinach and feta filling for the omelette…get my drift?
Eggs I have mentioned. Fried, poached, scrambled, omelette, pizza type omelette with cheese under the grill, bacon and eggs baked in muffin tins, quiche type muffins filled with all the good stuff for breakfast on the run. If you’re not in a hurry and you have time to bake in the morning, pour melted butter over them for that extra rich flavour. Remember you can always add herbs to the quiche muffins. Oregano is particularly good.
I hope this helps spark some creativity in the kitchen. After all, if you think about it, breakfast is our main meal, so it should be the one that deserves the creative touch.
It makes me happy to cook and to develop recipes for everyone to enjoy, especially for the awesome Facebook group of which I am a part. Visit there and see what a great bunch of people they are, led by the indomitable Charles Lubbe and his very helpful team from The Big Breakfast Banting Debate.
Go Big Breakfast!
Omelette Roulade filled with Swiss Chard and Mushrooms
Breakfast Egg and Bacon Pizza in a Pan
Bacon, Eggs, Tomato, Cheese and Avo
Slow Cooked Ostrich Neck & Avocado
Crispy Bacon, Fried Eggs & Red Swiss Chard with Garlic
Pickings from the Venison and Beef Bone Broth
Green Eggs with Buttered Fillet Medallions & Heirloom Purple Tomatoes
Fried Eggs, Pork Rashers with Tabasco-laced Avocado
Creamy Chicken Livers with Fried Egg
Green Eggs, Bacon and Courgette Fritters
We’re Cooking with the Revolution!…
(The Real Meal Revolution by Tim Noakes, Sally-Ann Creed, Jonno Proudfoot and David Grier)
Day 3 Fat Furnace Fortnight…
The day started with a bowl of pickings from the beef and venison bone broth.
After that my next meal was an Omelette filled with Bacon and Mushrooms and about 6 cups of black rooibos tea! It was at a restaurant but I did not inquire as to what oil they were using, but it was a filling meal. The bread remained in its cloth covered basket and I resisted the temptation of coffee. It is getting easier now. I must admit that I was sorely tempted to have coffee with cream but my commitment held strong.
I was not that hungry as night arrived, so this is what I made:
Crispy Skins from Chicken Thighs and Heirloom Baby Tomatoes
I do love them skins! The rest of the chicken is packed away in the fridge waiting for tomorrow. A chicken salad sounds good, yes?
Late night (I stayed up way too late as usual) called for a snack and so I had venison salami slices. Just enough and not too much. Now my eyes are rapidly closing and I must away into the arms of Morpheus.
A Beautiful Banting Day …