Category Archives: recipes

Herbed Rack Of Lamb

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Recipe

INGREDIENTS

  • Rack of lamb
  • 25 Gram ground pork rinds
  • 1 Tablespoon Rosemary
  • 2 Tablespoon parsley
  • 2 Tablespoon mint
  • 2 Tablespoon dijon mustard
  • 2 Cloves of garlic Peeled minced
  • Sea salt
  • Pepper

 

METHOD

  1. Preheat oven to 180 degree celsius.
  2. Use a sharp knife to score the fat on the lamb.
  3. In a heated frying pan, brown the meat, fat side down until its golden brown, brown all sides of the meat.
  4. In a bowl, mix pork rinds, herbs, garlic, salt and pepper mix well.
  5. Brush the meat with mustard, and firmly press pork rinds mix on the meat. Leave in fridge for 30 minutes.
  6. Remove from fridge and leave at room temperature for 12 minutes.
  7. Roast for 30 minutes  or until cooked to your preference.
  8. Remove from oven, cover with foil and let it stand for 10 minutes.
  9. Serve as desired.

 

Enjoy

click here for cauliflower cheese recipe

Strawberry Chocolate Delight

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Recipe

INGREDIENTS

  • 200 Gram strawberries
  • 1/2 Cup of sweetener
  • 5 Teaspoon unflavoured gelatine
  • 1/2 Cup heavy cream ( watered down)
  • 1 Cup  chopped  dark chocolate

METHOD

  1. Blend strawberries with 1/4 cup of sweetener and 1/3 cup of water until smooth.
  2. Sieve into a bowl.
  3. Divide strawberry puree into two bowls.
  4. In a bowl sprinkle 3 teaspoons of gelatine over 1/2 cup of cold water, leave for 1 minute.
  5. Bring half the puree to boil in a small pan.
  6. Stir in gelatin until it dissolves completely.
  7. Add remaining strawberry puree.
  8. Pour strawberry mix in little cups as desired, refrigerate for 40 minutes.
  9. In a saucepan, Add heavy cream and the remaining sweetener and bring to boil.
  10. Reduce heat and add dark chocolate, keep stirring until smooth.
  11. Sprinkle remaining gelatine in 1/2 Cup of cold water and leave to stand for 1 minute.
  12. Stir in gelatin into  chocolate.
  13. Pour chocolate mix into cups on top the strawberry mix
  14. Refrigerate for 3 hours.

 

 

Enjoy with friends and family

Pulled Chicken Roll

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Recipe

 

INGREDIENTS

  • 4 medium sized chicken breast
  • 1/2 Teaspoon rosemary
  • 1/2 Teaspoon coriander
  • 1/2 Teaspoon curry powder
  • 2 Cloves of garlic
  • 3 scotch bonnets
  • 1 Small onion
  • 1 tomato
  • 1 Tablespoon butter
  • Salt

PASTRY 

  • 150 Gram mozzarella cheese
  • 50 Gram almond flour
  • 35 Gram coconut flour
  • 2  Tablespoon cream cheese
  • 1 Egg
  • 1/2 Teaspoon rosemary/ thyme (optional)

 

METHOD

  1. Blend tomato. pepper and onion, set aside.
  2. In a pot add chicken, spices,butter, salt and tomato/ pepper onions.
  3. Slow cook for 3 hours using a slower cooker on high, cook for 2 1/2 hours if using the oven at 150 degree celsius.
  4. Once meat is tender, shred into pieces and set aside.
  5. In a microwavable bowl, Mix grated cheese, almond and coconut flour and cream cheese.
  6. Microwave on high for 1 minute, stir then microwave for another 30 seconds.
  7. Add egg, rosemary (optional), mix gently.
  8. Place dough on parchment paper, place another parchment paper over dough and roll flat, if it hardens and becomes difficult to work with, put back in the microwave for 10 -15 seconds to soften again.
  9. Add pulled chicken in the middle of dough and roll to seal.
  10. Bake in oven for 15 – 20 minutes or until golden brown.

 

Enjoy and share the love

Crispy Barbecued Pork

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Recipe

 

 

INGREDIENTS

  • Lean belly pork in one piece
  • 1 Tablespoon coconut aminos
  • 1 Teaspoon ground 5 – spice
  • Salt
  • Black pepper

 

 METHOD

  1. Pour boiling water over the skin of pork, drain and dry.
  2. Rub all surfaces of meat with salt and leave to dry for 45 minutes.
  3. Score the skin of the pork into desired pattern,
  4. Pierce the meat with a skewer in several places.
  5. Rub coconut aminos and 5 – spice into pork, cover and leave  for an hour.
  6. Place meat, skin side up, in a roasting pan and cook in preheated oven for 20 minutes at 230C.
  7. Lower the heat to 200C. cook for 50 – 55 minutes or until the pork is tender and the skin crispy.

Melon Seed Chocolate Chip Cookies

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I have been trying out melon seeds (egusi) as an alternative low carb flour and so far i have made pancakes, muffins, savoury puddings and drinks. I will be Sharing these recipes soon.

Melon seed is from the gourd or squash family and its similar to pumpkin seeds, grown mostly in West Africa. It is higher in nutrients compared to pumpkin seeds.

The rich nutty flavour of the seeds are overpowering, however using a stronger spice like nutmeg helps camouflage the flavour.
If you prefer you don’t have to add spice.

For these cookies I also added some chopped  unsweetened dark chocolate and  3 Tbsp. heavy cream. You can add coconut cream if you prefer which helps give it a creamier after taste.

Psyllium husk was added  for binding however you can also try just baking soda and baking powder and still achieve the same results.

 

 

 

INGREDIENTS

  • 120 Grams melon seeds
  • 1/4 Cup cocoa powder
  • 2 Tablespoon butter melted
  • 1 Tablespoon Nutmeg
  • 1 Tablespoon Cinnamon
  • 1 Tablespoon Psyllium husk
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda ( optional)
  • 1 Egg
  • 1/4 Cup sweetener
  • 3 Tablespoon heavy cream or coconut cream
  • 2 Pieces of unsweetened dark chocolate (80% cocoa) chopped
  • Brown paper

CHOCOLATE SAUCE (OPTIONAL)

  • 50 Grams unsweetened dark chocolate
  • 1 Tablespoon butter

 

METHOD

  1. In  a bowl mix all ingredients together.
  2. Mix well until it can make a dough.
  3. Line your baking tray with brown paper .
  4. Use a spoon to form cookie shapes.
  5. Makes 10 pieces.
  6. Bake in a pre heated oven for 12 – 15 mins at 180 degree celsius.

Chocolate sauce

  1. Place  chocolate, butter in a glass bowl.
  2. In a cooking pan add 1 cup of water and heat, Place glass bowl over pan make sure the water doesn’t touch the base of the bowl.
  3. Let it simmer for 5 minutes, stirring occasionally until it is completely smooth.
  4. Remove from heat and use as required.

 

NUTRITIONAL VALUES (PER PIECE WITHOUT SAUCE)

Carbohydrates- 3.3g

Protein- 3.6g

Fat- 7.7g

Calories- 97

 

Join the 45 day challenge to lose weight effectively.

 

 

Mint Chutney

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Chutney

 

RECIPE

  • 35 Grams of fresh mint leaves
  • 2 Green chilli
  • 2 Tablespoon lemon juice
  • 1/4th Ginger
  • 2 Cloves of garlic
  • Quarter of a small onion
  • 1 Cherry tomato chopped
  • 1 Teaspoon salt
  • 1/4 Cup of water

 

  1. Add all ingredient in a blender.
  2. Pulse till smooth.

 

Total calories  = 50.35

carbs = 8.5

protein = 3.1

fat = 0.43

Enjoy  as a side  for starters or  with low carb chapati.

Egusi Pudding ( Melon Seeds )

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RECIPE

INGREDIENTS

  • 2oog of  Ground Melon seeds ( Egusi )
  • 2 Tablespoon Crayfish
  • 1 Tablespoon Cayenne pepper ( dry pepper )
  • Shredded chicken or beef or fish of your choice
  •  1 Cup Chicken stock
  • 1 Medium sized egg
  • 1 Cup of Water
  • Banana leaves (optional)
  • Salt to taste

METHOD

  1. In a bowl add egusi, crayfish, pepper and meat or fish of your choice.
  2. Add eggs, chicken stock, egg  and mix well.
  3. Add water and mix together, add more water if needed.
  4. Pour mix into ramekins or wrap in banana leaves.
  5. In a pot add banana leaves to the bottom of pot (optional), add ramekins or warps.
  6. Add water halfway into the pot, making sure it does not cover your mix.
  7. Cover with banana leaves (optional), Add foil paper and steam.
  8. Steam for 40 minutes until it turns solid.

Enjoy.

 

NUTRITIONAL VALUE ( per ramekin ) 5 Ramekins

Carbs – 4g

Protein  – 10.1g

Fat – 20g

Calories – 236

Chicken Pilau

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RECIPE

INGREDIENTS

  1. 3 Tablespoon butter or ghee
  2. 1/2 Piece of cinnamon stick
  3. 4 Cloves
  4. 1 Tablespoon of chilli powder
  5.  1 Teaspoon fennel seeds
  6.  1/2  Teaspoon saffron
  7. Shredded roasted chicken
  8.  3 Tablespoon unsweetened  yogurt
  9. 250 Gram cauliflower rice
  10.  1 Cup chicken stock
  11.  Sea salt to taste

 

METHOD

  1. In a  heated deep pan, add ghee/butter.
  2. Add cinnamon stick and cloves and fry for 30 seconds.
  3. Stir in fennel seeds, chilli powder and garlic fry for 30 seconds.
  4. Add chicken and fry, stirring for 5 minutes.
  5. Add yogurt a spoonful at a time, stirring until absorbed before adding the next spoonful.
  6. Cover and reduce heat  and simmer for 10 minutes.
  7. Add cauliflower, saffron and  salt.
  8. Cook for 10 minutes.

 

Garnish with spring onions, toasted almond flakes.

Enjoy and share the love.

Keto Donkwa

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O.K it isn’t the donkwa you are used to, made with roasted milled corn and peanuts.
This is a low carb substitute, using almond flour and coconut flour instead.

Growing up my grandma loved bringing these spicy
and sweet snacks when she visited. Always a treat to look forward to and her visit of course.

Donkwa also known as tanfiri is a popular snack in Nigeria

This recipe requires no cooking process, i toasted the  almond flour and coconut flour until it turned brown,
this helps bring out the oil and nutty flavour from the almond nuts.

This is a great snack to try out, spicy, nutty and sweet flavours.

 

INGREDIENTS

  • 150 Grams Almond flour
  • 60 Grams coconut flour
  • 1 Tablespoon Dry pepper ( cayenne pepper )
  • 1  Tablespoon sweetener erythritol or xylitol
  •  1 Teaspoon ginger powder ( optional)
  • 2 Tablespoon water for binding
  • 1 Teaspoon oil for binding

 

 METHOD

1.  Add coconut flour and almond flour in a dry frying pan and cook until it’s golden brown, let it cool.

2. Add dry pepper, ginger powder and  sugar , almond / coconut flour mix and blend in a blender until smooth. Transfer to a bowl

 

3.  Gradually add water and oil to help bind mix and make round balls with your hands. Do not add too much water to the mix it will turn soggy.

 

4.  It makes six balls, you can make smaller balls if you prefer, leave in a cool dry place for a few minutes to set properly.

 

 

Enjoy with a small glass of almond milk with a pinch of ginger and cinnamon powder.

 

Avocado Prawn Cocktail Boats

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I lav me some avocado, endless possibilities with the amazing fruit. Rich in vitamin C and E and a great source of fibre.
When I made this, I was actually craving for a quick snack……. it turned out to become a full meal and I could only eat half of it!!
Making it the second time I substituted the cream cheese with mayonnaise to try a different flavour.
Melts in the mouth, also has a kick to it from the spicy prawns. Normally have the dip with celery sticks but this mix gives a whole new level of
taste. So here it is avocado prawn cocktail boats.

 

INGREDIENTS

  • 10 raw prawns
  • 2 Tablespoon cream cheese (philadelphia) or mayonnaise
  • 2  Spring onion thinly sliced
  •  1 Teaspoon dry pepper/ chilli powder
  • 1 Ripe large avocado
  • Salt
  • Black pepper
  • 1 tablespoon olive oil

METHOD

  1. Wash prawns and pat dry. Rub in salt, dry pepper and 0il.
  2. Grill in a heated oven at 180 degrees celcius for 10 minutes.
  3. In a bowl, add cream cheese, spring onions, black pepper and mix well.
  4. Bring the grilled prawns from oven, dice 4 prawns and add to cream cheese dip  then mix well.
  5. Slice avocado in half and add dip.
  6. Garnish with prawns.

 

Enjoy