1 cup water
5 green tea bags
2 lemons, juiced
5 droppers full of Stevia, plain or flavored
- Boil water.
- Soak tea bags for 3-5 min.
- Pour into 2 quart pitcher and fill with water.
- Add juice of lemons and Stevia.
- Serve cold.
Now, this is one versatile and amazing recipe. It is bursting with flavour, and best of all you can substitute the prawns with chicken or beef 🙂
I love it, and think you will too.
11/2 large heads cauliflower, broken into small florets
2 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp dried chilli flakes
2 Tbs coconut oil, melted
himalayan salt and black pepper
FOR THE PRAWNS:
2 Tbs coconut oil
2 garlic cloves, chopped
1 red or green chilli, finely chopped
400g whole prawns, heads removed
FOR THE DRESSING:
1/2 cup hCG homemade mayonnaise
1/2 cup fat free yoghurt
juice of 1 lime
2 tsp stevia
5g fresh coriander, chopped
baby radishes, to garnish
Preheat the oven to 200ºC. Place the florets on a roasting tray, sprinkle with spices, drizzle with coconut oil and season to taste. Roast until crispy and golden brown, about 30 minutes, then remove from the oven and allow to cool slightly.
For the prawns: heat the coconut oil, garlic and chilli in a pan, toss in the prawns and sauté until pink and cooked through – season well.
For the dressing: Whisk together all the ingredients, then season.
To serve: Place the roasted cauliflower on a platter, top with the prawn mixture and serve warm, drizzled with dressing, and serve with baby radishes on the side.
Ginger Mango Salsa
1 mango, peeled and diced
½ small red onion, finely chopped
1 teaspoon fresh grated ginger
2 garlic cloves, minced
½ red bell pepper, finely chopped
Juice from ½ a lime
1/2 a bunch of cilantro, diced
In a medium sized mixing bowl, mix together the above ingredients and set aside.
½ cup homemade fat free mayo
½ cup cilantro
1 teaspoon cumin
2 teaspoons lime juice
Hot sauce to taste – I use Peri Peri but you can use whatever suits you
In a food processor or blender add all of the above ingredients and blend together until smooth.
1 kg halibut (Or however much you want to make! One kg serves 10 adults.)
2 tablespoons of coconut oil
Sea salt and black pepper to taste
1. Season both sides of the fish filets with salt and pepper.
2. Heat the coconut oil in a large pan over medium to medium high heat.
3. Once the oil in the pan is nice and hot, place the fish filets in the hot coconut oil in and cook for 3-4 minutes per side
4. Serve the fish topped with the Mango Ginger Salsa and drizzled with the Cilantro Sauce.
As always, Enjoy!!
This is a meal I eat from time to time, not very often. It is perfect if you have some spare ground beef laying around.
Ingredients: Coconut Oil, Onions, Ground Beef, Spinach, Spices and a Bell Pepper.
- 1. Cut an onion in little pieces.
- 2. Put coconut oil on pan, turn up the heat.
- 3. Add onion to pan, stir for a minute or two.
- 4. Add ground beef.
- 5. Add some spices (I use a spice mix, but salt and pepper work fine).
- 6. Add spinach.
- 7. (Optional) If you want to spice things up a bit, add some black pepper and chili powder.
- 8. Stir fry until ready, serve with a sliced bell pepper.
This is one of my most favourite weekend breakfast recipes. I love waffles, and I just absolutely love this brekkie!
1 cup processed, raw cauliflower (should resemble coarse crumbs)
1 cup processed mozzarella shredded cheese
1/3 cup Parmesan cheese/shredded
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 Tbsp chives
fresh parsley, optional
sun-dried tomatoes, optional
Heat waffle maker until ready. Add scant 1/4 cups filled with batter on the griddle. Set the timer for 4-6 minutes, peeking after minute four. If the waffle maker sticks, let cook slightly longer. Remove once cooked. allow to cool on a plate. Refrigerate remaining.
Makes 6 waffles.
Easy to wok veggies with seared Asian prawn skewers
If you’re a lover of Asian or Thai foods that have a bit of a zing and zest, then this is one great recipe that has just what you’re looking for.
It is certainly one of my firm favourites, so enjoy.
- 3 T coconut oil
- 500 g prawns, thawed
- ½ cup teriyaki sauce
- 500 g Wok Crisp and Crunchy stir-fry
- Cauliflower rice, cooked, for serving
- Sea salt and freshly ground black pepper, to taste
- Sesame seeds, to garnish
Heat 1 T coconut oil in a pan over a high heat and pan-fry the prawns for 3 minutes on each side.
Pour in half the teriyaki sauce to coat the prawns and cook for 1 minute until sticky. Remove from the heat, place in a bowl and set aside.
Increase the heat and add the remaining oil to the pan. Stir-fry the vegetables until the spinach starts to wilt. Add the remaining teriyaki sauce and toss to coat.
Thread the prawns onto skewers and serve with the cauliflower rice and vegetables.
Sprinkle with sesame seeds and season to taste. Spoon over any remaining sauce.
A super alternative to the norm, it is simply delicious and far from the norm, healthy as well as being nice and filling too
For the filling:
300g organic spinach leaves, washed and trimmed
200g mozarella cheese, grated
125g cooked chicken, shredded
1 garlic clove, crushed
Sea salt and freshly ground black pepper, to taste
4 Woolworths CarbClever cauliflower wraps
coconut oil for greasing
½ cup low fat plain yoghurt
Preheat the oven to 200°C. To make the filling, roughly chop the spinach and steam until tender. When cool enough to handle, squeeze out all the moisture. Chop finely, then mix with the mozarella, chicken and garlic. Season to taste.
Place a little filling on one side of each wrap, then fold over the other side. Place on a greased baking tray or dish, pour over the yoghurt. Bake for 15 minutes, or until golden.