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Honorary Master
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Try almond butter.
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The Banting/LCHF Thread
- Thread starter bob1
- Start date
Try almond butter.
dualmeister
Honorary Master
Off the shelf banting mayo.
http://bantingbox.co.za/product/banting-mayo-2/
http://bantingbox.co.za/product/banting-mayo-2/
faniebraai
RIP
Meatza is a Pizza, made from a mince "crust"
Recipe I followed:
- Lean Beef Mince
- bacon
- green pepper
- some cheese
- onions
- tomato paste
- salt
- pepper
- oraganum
- parsley
Take mince, mix in salt and pepper to taste. Maybe some garlic. Lay it out flat in an oven dish. I did it on some baking paper. It should be very thin, pizza crust thin. Bake in oven at 220 until it starts to go brown. Take it out.
Put on the paste, onions, cheeses, green pepper, bacon oraganum and parsley.
This was the first time I made it, so I would recommend just putting the bacon and green pepper in pan literally for seconds before putting on the pizza.
Put in the over at 180 and wait for cheese to melt.
/profit
Recipe I followed:
- Lean Beef Mince
- bacon
- green pepper
- some cheese
- onions
- tomato paste
- salt
- pepper
- oraganum
- parsley
Take mince, mix in salt and pepper to taste. Maybe some garlic. Lay it out flat in an oven dish. I did it on some baking paper. It should be very thin, pizza crust thin. Bake in oven at 220 until it starts to go brown. Take it out.
Put on the paste, onions, cheeses, green pepper, bacon oraganum and parsley.
This was the first time I made it, so I would recommend just putting the bacon and green pepper in pan literally for seconds before putting on the pizza.
Put in the over at 180 and wait for cheese to melt.
/profit
faniebraai
RIP
akescpt
Honorary Master
You sir are evil...
APoc184
Honorary Master
My version a few weeks ago.
We love it.
We love it.
faniebraai
RIP
^very pretty!
Tonight was my first, so I learnt a couple of things making it.
1. I could make the mince thinner.
2. I thought I grated too much cheese. Pfft, no such thing
3. Maybe put the bacon and green paper in a pan before. The time to melt the cheese is not long enough.
4. Remember garlic for next time
5. Remember some chillies for next time
Tonight was my first, so I learnt a couple of things making it.
1. I could make the mince thinner.
2. I thought I grated too much cheese. Pfft, no such thing
3. Maybe put the bacon and green paper in a pan before. The time to melt the cheese is not long enough.
4. Remember garlic for next time
5. Remember some chillies for next time
APoc184
Honorary Master
Jip.
Spread the mince as thinly as possible because as it shrinks it gets a bit thicker again.
I usually fry the bacon, garlic and other things while the Base is cooking.
Great first attempt though. Looks delicious.
Spread the mince as thinly as possible because as it shrinks it gets a bit thicker again.
I usually fry the bacon, garlic and other things while the Base is cooking.
Great first attempt though. Looks delicious.
faniebraai
RIP
^ Thanks
Well I'll be a hairless baby's left nut that loooks delicious!!
OMB
Mountain Man
Did you mean that?A little fat here and there never hurt no body
Stay away from lean mince though. Less fat = more protein. More than the recommended 2g of prison per kg of weight per day can spike your sugar levels; and cause you to store fat, in turn.
I must admit I haven't been as well behaved as I should be this week. I've also had to skip gym and my weight had plateaued.
So just watch out, that one piece of bread "because it's home baked" or that one beer "because it's craft beer" or that piece of chocolate "because it's imported" can ruin your entire week!
Can you post the recommended micro nutrients please ?
akescpt
Honorary Master
but that's all the lekker stuff dude.
Per Real Meal Revolution:
This is 240g of protein per day (80g is approximately the size of your palm). However, my GP recommends not more than 2g per kilogram of body mass - which for some people is quite a bit less.
Your carbs should be between 20g-50g per day for weight loss, avoiding sugar and starch, rather nuts and veggies!
Fats remain unlimited, in fact too little could be a problem and cause hunger pangs.
As for actual micronutrients, they play no bearing on weight maintenance - however you will need to get them from fresh produce, LCHF isn't just about fat but also avoiding supplements if you can. Popular Mechanics had an interesting article and it turns out most supplements simply don't work, or could even be dangerous. Your fish oils are safe and advised as a supplement, and Vitamin C can be readily absorbed. The rest are a bit hit and miss and best you stock up on spinach, broccoli and tomatoes for your micronutrient needs.
This is 240g of protein per day (80g is approximately the size of your palm). However, my GP recommends not more than 2g per kilogram of body mass - which for some people is quite a bit less.
Your carbs should be between 20g-50g per day for weight loss, avoiding sugar and starch, rather nuts and veggies!
Fats remain unlimited, in fact too little could be a problem and cause hunger pangs.
As for actual micronutrients, they play no bearing on weight maintenance - however you will need to get them from fresh produce, LCHF isn't just about fat but also avoiding supplements if you can. Popular Mechanics had an interesting article and it turns out most supplements simply don't work, or could even be dangerous. Your fish oils are safe and advised as a supplement, and Vitamin C can be readily absorbed. The rest are a bit hit and miss and best you stock up on spinach, broccoli and tomatoes for your micronutrient needs.