Banting – Fat Fights Fat…

 

Fat in real foods fights fat.

 

Yeah! Why? It fills you up and acts like an appetite suppressant. Do I know this? Yes. Since I have developed no fear of enjoying fat, I have been eating less in general and that is huge for me, because I have a huge appetite! Water is a good thing to fill me up as well, and of course my filter coffee with cream. One a day…well, sometimes two.

 

Here is today’s menu and a recipe…

 

Breakfast

 

I love scrambled eggs done in butter, and more often than not I will add chopped greens, garlic, spring onions, peppers, mushrooms – any one or more of these. If I feel that cheese is the order of the day, I will add that too. This meal is eaten out of a bowl, sometimes with a spoon. (Maybe this is my cereal replacement?) Of course, if you eat bacon, chop some up and fry it in bacon fat (that fat that you kept from the last batch:) and add to your scramble mix. That is a seriously good meal and keeps me full for a long time. Today was a simple scramble – 3 eggs cooked with spring onions and a grating of mature cheddar cheese, followed by coffee and cream.

 

Snack

 

4 Sunflower Seed Crackers with butter

 

Lunch

 

What a simple lunch I had. Plain ol’ herring no sauce out a tin. One piece. And I munched on 2 sticks of celery with 2 Tbs sugar free peanut butter. I am full.

 

Supper

 

Chicken legs and thighs sautéed in butter and some olive oil for about half an hour. Steamed green beans tossed in garlic, rosemary and butter. (Potato wedges for hubby, also with garlic, butter and rosemary). And my experiment of the day, zucchini fritters.

 

Dessert

 

Strawberries with Xylitol and cream. (Hubby has his strawberries with sugar and ice cream.)

 

Recipe – Zucchini Fritters

 

3 medium zucchini squash grated – do not peel

2 eggs

1/2 cup coconut flour (I blitzed up dessicated coconut in my coffee/spice grinder)

A couple of shakes of cayenne pepper

A tsp of dried origanum/oregano

Salt and pepper to taste

 

Grate zucchini and place in a colander, sprinkle with a teaspoon of salt. Leave for about 20 minutes. The salt leaches out water from the vegetable and you want this so that the mixture is not too soggy. You can pat it dry as is, or you can wash off the salt under a tap and then pat the zucchini dry. (If you have overdone the salt as we did, the second option applies:)

 

While you wait for the zucchini, beat up the eggs and other ingredients. When you have patted the zucchini dry, add to the mixture.

 

Heat up oil/fat in a pan and drop the mixture by spoonfuls into the hot fat. Flatten the fritters slightly with the back of the spoon and cook them until they are a good-looking brown.

Makes about 6 medium fritters. (I know I know. There are only four there. They were delicious! Modjadji and I each had one and declared them supremely fit for consumption!)

 

 

Yum! Try them out for yourself and post any of your favourite fritters for us all to enjoy. Use your choice of spices and herbs.

 

This Banter’s journey is getting most interesting!…