The Banting/LCHF Thread

[Mephisto_Helix]

I've seen the whole cauli rice/mash on offer at a few places but haven't tried yet.

I used to hate cauliflower before all this, now it's the most awesome thing. So versatile, you'll dig it

 

[swift412]

Check this out, made it last night and it was amazing http://www.chefprive.co.za/2014/04/spinach-ricotta-gnocchi-with-sage-butter/

I'd have been making this for dinner today if almond flour wasn't so bloody expensive

 

[mister]

I still hate the taste of chicken skin and fat on steaks/chops, so I have lots of oils.

Omg, I would happily eat chicken skin over chicken breast!

 

[faniebraai]

Omg, I would happily eat chicken skin over chicken breast!

You should try making chicken breast in a pan. You'll never eat it any other way....

 

[RanzB]

You should try making chicken breast in a pan. You'll never eat it any other way....

False.. You should try it smoked to around 165F internal temp and glazed with a lemon soy sauce.

 

[Mephisto_Helix]

You should try making chicken breast in a pan. You'll never eat it any other way....

I use a drip tray, cover them with butter wrappers and whack them in the oven until half cooked, then I stick them in a pan with the tray liquid and extra butter ........ so much of yumm

 

[Kosmik]

Hmph, well disapointed today as I put my food into a "food roster". Made two stupid mistakes that make up most of my carbs, butternut and a mojito with lunch ( apparently 22/25 carbs respectively each )

 

[Fury05]

Banting chocolate cake, for the wife. Not really a cake individual myself.

 

[Lino]

Eating way too much meat and fat today. Oh well

 

[KleinBoontjie]

Banting chocolate cake, for the wife. Not really a cake individual myself.

Looks nice, what's th recipe? Is it worth it?

 

[faniebraai]

False.. You should try it smoked to around 165F internal temp and glazed with a lemon soy sauce.

Yes, because I have the tools for that

 

[Fury05]

Looks nice, what's th recipe? Is it worth it?

I would say no. Expensive to make and doesn't really serve as a decent substitute for cake (had a taste of it). I've given up on trying to find a substitute for flour, there are none. Basically almond flour, coconut flour, butter, eggs, cocoa.

 

[Venomous]

Omg, I would happily eat chicken skin over chicken breast!

I can make the roast chicken so the meat is nice and tender, while the skin is crispy.

I will pull the skin off in the serving dish, then someone else can have it!

 

[Venomous]

False.. You should try it smoked to around 165F internal temp and glazed with a lemon soy sauce.

/shudders

/does not like soya anything!

It gives me gassssss!!!
I'll rather eat fried onions

 

[RanzB]

/shudders

/does not like soya anything!

It gives me gassssss!!!
I'll rather eat fried onions

What?

 

[Venomous]

I would say no. Expensive to make and doesn't really serve as a decent substitute for cake (had a taste of it). I've given up on trying to find a substitute for flour, there are none. Basically almond flour, coconut flour, butter, eggs, cocoa.

short grained rice flour has gluten-like properties, but it is not gluten.

 

[Venomous]

What?

/nods

you used soy sauce with the chicken....

 

[Loumina]

short grained rice flour has gluten-like properties, but it is not gluten.

Good to know.
So we can use that? And where do we find it?

I still hate the taste of chicken skin and fat on steaks/chops, so I have lots of oils. I have to avoid both gluten and dairy due to allergies, and that knocks butter off the list. (unless I am feeling brave that day)

Same here. Except for chicken skin, that I can eat but not on its own, must be together with some flesh. As for fat on steak/chop, my colleague put a full spoon of butter over her steak. But I just can't do that! For me, butter rhymes with bread or baking (sometimes frying too) in general.

 

[swift412]

Teriyaki sauce on the chicken!

 

[Loumina]

I found this, and I thought I could share

http://www.picknpay.co.za/picknpay/...tom/builds/2015/easter/main-site/banting.html

PnP does it for you