Banting Snacks…

 

Banting snacks seem to be a hard one for some, so I am going to start posting mine as and when they come. Here was today’s one:

Salami and Avocado Bites

 

Pinterest is a wonderful place to go and look around. I made a couple of lists and am going to see what I can come up with to make some even more yummy ones! Watch this space…

 

Banting and Nutrition…

 

Hello again Banters all

 

Today is beautiful here in the mountains and work on preparing the horse arena is ongoing while I sit and write recipes and menus for an upcoming Banting talk. I love doing this. The recipe book is coming together really well and there are some awesome food experiments coming up. Needless to say, I am passionate about good tasty healthy nutritious food! And it has helped me lose 18kg so far!!!

 

Today’s breakfast photo is Liver and Eggs:

 

It is a simple meal but oh so tasty. The liver is cut into strips and then rolled in almond flour and fried. I served this with egg and home-cooked creamed organic spinach from the garden, and a slice of avocado. Really delicious combination.

 

That’s all for now…be back soon

 

Have a stunning day – keep on with the Revolution!

 

Following The Real Meal Revolution by Tim Noakes, Sally-Ann Creed, Jonno Proudfoot and David Grier

 

 

Banting My Way…

 

 

This morning’s breakfast was the standard Eggs, Bacon and Avo. To my horror, when I punched in my food into Spark People’s Nutrition Tracker, I had eaten all but one of my 20 carbs in that one meal! That was because I had taken the seemingly sage advice to eat a whole avo with my breakfast…at 15 carbs! I will not do that again. Half an avo is just fine for me. I will also be soaking seeds for my lipase containing sprouts today. They are so low in carbs and great for snacking straight from the fridge.

 

Dinner was a 300g T-bone steak, and a tiny bit of biltong (beef jerky) while I was cooking. And some salted butter on the tip of my finger. Love butter!

 

My thoughts on a few things: Having the same breakfast every day is as boring as bullshit. No replica foods is even more boring, especially if you are an avid cook such as I am. And a taste fiend! I LOVE different tastes. So off I went trawling the internet for keto recipes and I found masses of delicious looking dishes. I also have some good ones in the Real Meal Revolution Cookbook. After all, that is how I started this Low Carb High Fat journey.

 

Brunch with Amanda:

Bacon and Egg Scramble with Cheese Grillers, Mushrooms with Garlic and Ginger, and Guacamole

 

I have committed to doing two weeks induction (as in Atkins) with my buddy Amanda, to accompany her on the start of her LCHF/Keto journey. This is a good thing for me as I am in need of a bit of discipline right now. AND… I am already looking forward to some awesome cooking experiments to come after our Fat Burning Fortnight! Yay! Pancakes, breads and muffins, waffles…all sorts of tasty morsels. Craig from ruled.me is so prolific with wonderful keto recipes, it’s like being a kid in a candy store visiting his site!

 

But in the meantime – off to boil 6 eggs for quick snacks. Loving this healthy journey!

 

Cruising with the Revolution!

(I follow The Real Meal Revolution by Prof Tim Noakes, Sally-Ann Creed, Jono Proudfoot and David Grier)

 

 

 

 

 

Banting – Finding My Own Way…

 

This has been an interesting week.

 

Now I do not subscribe totally to anyone’s particular idea of Banting. I use however much I need, wherever it resonates with me and suits my needs, wants and desires. Yep, all those things. Needless to say, my desire is to be healthy above all. Slim is good. Health is my main priority – physically, mentally and emotionally.

 

Physically means getting good nutrients into this bod, organic where possible and more than that, out of my garden! Being fit and active is important – so that I can get around the streets of Edinburgh and Pittenweem when I visit my sis – and to be able to walk in my little forest with the dogs and to dance with my horses. As I get lighter, all this becomes easier to do. Being healthy and fit enough to live a full active life is my sincere want, need and desire.

 

Mentally? Hmmmm… Keeping my brain busy is not too difficult. It wants to explore all the time! Discovering and using knowledge is ongoing, continually. Discovering what works best for me as far as food and health is concerned takes up a fair bit of my time as well. Nutrition has long been my interest. Ideas come, get used, get discarded at times and then the chosen principles get added to my lifestyle. All in all I am a healthy fat girl. Now I am on my way to being a healthy slim girl!

 

Emotional well-being is important so I ask myself what can I do to keep my sometimes rampant emotions happy? What do I like to do? Meditation and Qi Gong for starters. And then, I love to cook. Tastes turn me on. I love to develop recipes out of whatever I have at the time, and sometimes I plan. I certainly think simple is best, but there are times when a bit of luxury and food decadence suits the moment! We are not robots and we like variety. Well I certainly do. To eat the same things every day is not how I like to live. It would be like painting the same picture every day, and now and then get let out for good behaviour to paint something new. Ugh! I am a rainbow being, as are we all. I just like to let all the colours shine! Not just pink!!!

See! That’s the emotional side :)

 

The last week has been one of those emotional ones and food, of course, has come into play. Rebellion and resistance is part of my nature and sometimes it roars to the forefront of my emotional day. I know I am not alone. There are many of us emotional peeps out there and many of us rely on food to comfort us or to assist in the rebellion of the moment. I am not saying it is right, it just is like this at times. Just is.

 

We move on.

 

So what do I do on a regular basis? What I like to do. Drink my lemon water, coconut oil and salt in the morning – I happen to love it – and then I wait until I am hungry. My natural bent, my desire, is to do intermittent fasting, which means I eat anywhere between 10 am and noon, and I eat supper anywhere between 6 and 8 pm. And supper is always small. That feels good to me, and I am the one who knows what works for me. The principles behind intermittent fasting ring very true and my body likes it. I have written about it in previous posts, so do go and have a read. LCHF/Banting/Low Carb is how I choose my food. Sometimes I deviate, but not too often. I like banting. It’s good food.

 

Recently I relinquished all my outside responsibilities and resigned from committees etc. This is because I have an art exhibition coming up in July, so I have gone into my painting cave for the next four months. However, I am also writing my little Banting Recipe Book to release at our Silver Mist Holistic and Health Fair on 11 and 12 July 2015 here in Haenertsburg. Go to the facebook page to check out what’s coming.

https://www.facebook.com/pages/Silver-Mist-Holistic-and-Health-Fair/829255893767369

 

Recent Banting Food Photos

 

Shirataki Noodles with Basil & Moringa Pesto

Shirataki Noodles with Bacon & Cream Sauce

Banting Snack: Celery with Whipped Cream & Blue Cheese

 

Until the next post – keep smiling and do the healthy thing…

 

Rockin’ on – Following the Real Meal Revolution

www.realmealrevolution.com/

 

 

 

 

 

 

 

 

 

Real Foods for Spike Day…

 

 

 

Spike Day Foods – Replica Foods!

 

Now my thinking is to get away from the original baddies like pizza and pasta, muffins and focaccia, chocolate mousse and panna cotta, not to mention crème brulee, with their inflammatory ingredients. Yes I believe in getting back to basics and clean eating, simple foods, and I totally concur with the idea of a Spike Day (Re-set Metabolism Day!) or a Reward Meal or Carb Cycling, however you want to do it that suits. However, I do not subscribe to the idea of eating previously dis-empowering food just because I can…I do the 90% chocolate thing and will not go back to Cadbury’s Whole Nut. No sir. After all, I am in the business of re-training my whole system to do without glucose and rather to use my stored fat for fuel.

 

So, back to Spike Day Foods.  Spike Day is not for calorie or carb counting, it is there to be thoroughly enjoyed with no guilt! This is the day for me to have fun with food!!

 

This is the first time my sis and I have been successful at losing weight together and it is very exciting!  We love to cook and entertain. It’s in our blood, our genes…it is a passion. (That and a host of other things!) Cooking is our creative therapy in a way. It’s also our way of putting up with/knuckling down to/readjusting to our chosen lifestyle – LCHF/Banting/Ketogenic/Lowcarb. For Life!

 

Spike Day for me is to be used for recipe trials with all sorts of wonderful Banting-friendly ingredients. Spike Day for me is for delicious but legal Banting Foods. I work very hard during the week to keep my carbs low and my food really simple so why would I want to jeopardise my progress? Up the carbs and calories, yes! But not empty calories. I might just want more! Scary but true…

 

Austerity is one thing, but the Greeks showed us it’s not for everyone! I can happily be austere and rigid in my food intake for 6 days. Hey! Even take it below 20 or 10 grams! But then on the seventh day I wanna party!

 

Each week we will try out one Spike Day recipe each. A Dish to Delight. A Banting Pizza Pizzazz! Or muffins, or pasta, crackers and breads, puddings and cakes. You get the idea?  I need to try out the substitutes for some of the foods I love and miss the most. Scones, muffins, crackers and cheese, cheesecake and ice cream. As I need to wait for Spike Day to have those, I strongly believe that I should stay within Banting ingredient guidelines – and not indulge in the foods on the Red List. There are stunning low carb recipes for most if not all of my favourite foods, Banting-legal style! Replica foods. With my experiments I will make my Foodie Muse very happy:)

 

So here we go with our first Spike Day Delight! Coconut Pancakes. So good you don’t even need to put butter on them. You could also make a fresh berry jam to slather on them if you like…all Banting–legal! Here I have used macadamia nut butter and cream.

 

Coconut Pancakes with Macadamia Nut Butter Cream

Flavoured with Cinnamon, Unsweetened Cocoa and Xylitol

 

 

Ingredients

 

2 XL Eggs, beaten

1 to 2 tsp Xylitol or Stevia to taste (I used 1 heaped tsp Xylitol)

Pinch Himalayan (Pink) or Celtic Salt

½ tsp Vanilla Essence

3 to 4 Tbs Coconut Flour (I adjusted this and put in about 6 Tbs to get the thickness I like)

½ Cup Coconut Milk (I use the thick part at the top)

¼ tsp Baking Powder (I eventually put in ½ tsp)

Combine coconut flour and baking powder in a bowl

Mix all the other ingredients in another bowl

Put the two together and mix to form a smooth batter.

Allow it to sit for about 10 minutes and then stir again.

 

Now you are ready to start frying up those babies!

 

Brush a frying pan, skillet or griddle with about a tablespoon of oil, preferably coconut oil.

 

Pour or spoon the batter into the hot pan, making pancakes about 6 cm diameter. Actually, make ‘em any size you want! I have even made one big one in a pan on its own. Yum! They are fragile, so turn them gently once the underside is golden brown. Make sure the pan is always well greased so they don’t stick.

 

Macadamia Nut Butter Cream (serves 1)

1 heaped teaspoon Macadamia Nut Butter

2 Tbs Fresh Cream

Stir the two together until well combined

Add Cinnamon, unsweetened Cocoa and Xylitol to taste

 

Fill the pancake with Macadamia Nut Butter Cream, leaving a spoonful for the top. Roll up pancake and spoon the Macadamia Cream over the top. Pour a little fresh cream over and sprinkle with Cinnamon Sugar made with Xylitol and cinnamon.

 

I challenge you not to eat one until they are all cooked…

ENJOY!!!

 

Let’s get Cooking with The Revolution!

(The Real Meal Revolution by Prof Tim Noakes, Sally-Ann Creed, Jonno Proudfoot and David Grier)

 

 

Banting 15.2 kg Gone – How I Eat…

 

15.2 kg gone in 124 days, (that is just under 18 weeks). I am happy with half a kilo a week so this is great.

 

After researching low carb diets for a few years, and starting and failing on all, I bumped into Banting. By that time I had come across Ayurveda (best time to eat at 12 noon), Intermittent Fasting (stop eating at 8 pm and eat at 12 noon the next day – 16 hr fast) and Carb Cycling/Reward Meals/Spike Day (for re-stoking the metabolic fires).

 

I have done intermittent fasting for some while now while trying to find my way in the already tried and failed low carb world. Then I found Banting which just slotted in as if my journey had been waiting for just that moment.

 

Energy abounds! The morning starts with my Coconut, Lemon and Salt and Hot Water (I should call it CLASH Water). I am hardly ever hungry and my first meal of the day at noon is sometimes hard to finish. Like breakfast this morning!

 

 Lamb’s Liver sauteed in Burnt Sage Butter and Scrambled Egg

&

 Stir-fried Spinach with Garlic and Red Onion served with Avocado

 

Eating to satiety is something I learnt from the Big Banting Breakfast Debate (BBBD) group on Facebook. Eat to satiety off the Green List in The Real Meal Revolution (you can get the lists by visiting their website www.realmealrevolution.co.za). The rest of the day is a breeze.

 

I must explain that Charles Lubbe who runs the BBBD recommends eating within 30 minutes of waking and while I understand the principle which I have also found on some body building sites (I have been strange places), my experience of intermittent fasting has brought me to this place on my journey. Charles always says “there are no nannies here” so I walk my path confidently in the way it works for me and this sure works!

 

The glorious lack of hunger indicates that my body is a truly hot fat burning furnace. I can just see all those fat cells letting go of their contents! I get through the day very easily after that first meal. Any snack late afternoon is small, perhaps half an avocado, a small handful of nuts or biltong, or some seeds.

 

Supper is invariably small, often just some protein and fat if I don’t feel like vegetables. Left over chicken or perhaps a bowl of bone broth. (That is one of my favourite small meals.) I do try to eat a salad some nights.

 

I set myself a challenge after losing 15 kilos, and that is to exercise before every meal, and I am not allowed to eat unless I have cycled for at least 10 minutes. This has resulted in me getting more and more into movement and now I have added walking in my forest with the dogs, and this is on a slope so when I head for home, it’s upward all the way. It works up a sweat and my heart is working hard by the time I get back to the house. When I talked on the phone yesterday, I found myself bouncing gently on the rebounder for a good few minutes and I know the enormous benefits of doing just that. Amazing.

 

For years I have been writing a recipe book, and it is only now that I have joined the Real Meal Revolution that everything is falling into place. My first meal of the day is the most important to me so that requires thought and nutritional creativity. Just up my alley! In the writing of this book I am committed to creating something different for 52 weeks of this year. That’s 52 recipes…

 

Join my Banting Journey and watch this space for the first recipes.

(The Real Meal Revolution by Tim Noakes, Sally-Ann Creed, Jonno Proudfoot and David Grier)

 

 

 

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 …

And from Scotland…

 

Sister’s day was a little different to mine!

 

Banting day 3 from Scotland

 

I fear that I am on rebellion 101!! I don’t like green tea, I miss my Ceylon tea with low fat milk.

I don’t like my bacon done in the microwave and I cannot use my kitchen.

I am so indoctrinated into eating low fat high fibre that I find fat off-putting.

 

I, believe or not, am laughing through all of this because I have a sense of humour and I realise that I have probably chosen the worst week in my life to start Banting….a member of the household is very ill, I have no kitchen as the AGA is in but the cupboards and shelves and plumbed goods are only going in today and they will be finished tomorrow (I hope).

 

My microwave is in the laundry/scullery which has been called the galley kitchen, but I am too fat to slide past my lovely svelte partner in the galley!!

 

The knives and forks are in the passage, the butter and meat etc is in the fridge in the kitchen on the other side of the house….so actually it is very much a case of laugh while you can. If I can survive this I can survive Banting! And all this without a glass of wine…the only whining I am doing is at the top of the page!!

 

The up side is I already feel lighter and smaller, and of course I am peeing like a well hydrated horse!!

 

Breakfast this morning was bacon cooked in the microwave (don’t you hate the idea of all those little nuclear molecules dancing around creating some kind of fission to cook your food???)

Egg with organic coconut oil. Organic! What’s the point if you are going to nuke it anyway…please see lightness and laughter, no criticism in this!

Spinach added, served with loads of cracked black pepper.

2 eggs, 3 rashers of bacon and a handful of spinach.

The breakfast was very tasty, and I am sure that I will only have a late lunch or supper now.

 

I got a note later to say that my sis had lamb and broccoli soup tonight. I think that’s pretty cool, and I am proud of her for hanging in there in the middle of what must be pretty nightmarish!

 

Tuna salad was my supper and it was more than adequate. I dressed it with some olive oil and verjuice and sprinkled a little Tabasco over it. Yumness.

 

Marching on with The Revolution!…

(The Real Meal Revolution by Tim Noakes, Sally-Ann Creed, Jonno Proudfoot and David Grier)

 

 

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