The Banting/LCHF Thread

[faniebraai]

Om nom nom.

Chicken Livers are like a staple food in our home.

The spicier the better for me. Not so much for the wife who breaks a sweat very quickly

I didn't have chili flakes, so used a chili and garlic spice. Also cut in about 4 of those small green chilis you buy at pick 'n pay. Was nice and hot... didn't burn as much on the tongue, but sweet lord I broke a sweat as if I spent half hour running at the gym

Was beautiful.

 

[faniebraai]

Does indeed look good!

My wife also made chicken livers last week. The great thing was that there were leftovers, so we kept those and the next night braai'ed 2x fatty steaks and topped them with the leftover chicken livers - yum!

Damn, that sounds good

 

[APoc184]

On a side note.

I made that Fathead Pizza base last week. Rolled it out a lot thinner and then cut them into snack-sized pieces. Used that with our chicken livers instead of bread.

Now it doesn't soak up the sauce like a piece of bread but it works perfectly. Nice and firm so you can load them with a nice big piece of liver and at the end just scoop sauce on top and enjoy.

 

[FlashSA]

On a side note.

I made that Fathead Pizza base last week. Rolled it out a lot thinner and then cut them into snack-sized pieces. Used that with our chicken livers instead of bread.

Now it doesn't soak up the sauce like a piece of bread but it works perfectly. Nice and firm so you can load them with a nice big piece of liver and at the end just scoop sauce on top and enjoy.

You just reminded me that Woolies now have low carb wraps which would also work well for a mini pizza or for the chicken livers juice. The only negative with them is that they have used canola oil (inflammatory).

 

[faniebraai]

On a side note.

I made that Fathead Pizza base last week. Rolled it out a lot thinner and then cut them into snack-sized pieces. Used that with our chicken livers instead of bread.

Now it doesn't soak up the sauce like a piece of bread but it works perfectly. Nice and firm so you can load them with a nice big piece of liver and at the end just scoop sauce on top and enjoy.

Sounds good. I made the base the other day... not too bad. At the same time I made pizza for my family using normal wraps... It came out absolutely brilliantly, even crisped up. I want to try using banting wraps in the same way... Those my banting wraps are my new favourite lunch time item.

 

[faniebraai]

You just reminded me that Woolies now have low carb wraps which would also work well for a mini pizza or for the chicken livers juice. The only negative with them is that they have used canola oil (inflammatory).

Look at Dischem for the wraps I mentioned above. Very nice. It's those fresh earth or something like that people that make it. Here we go: http://www.freshearth.co.za/fresh-earth-gluten-free-banting-wraps-3-s was R45 at Dischem. Looks horrible, but tastes great.

Also bought their Banting bread again... gawd damnit, best damn health bread I've ever tasted... smeared some cream cheese on that, and it feels like a cheat meal! Here's the bread: http://www.freshearth.co.za/banting-bread-gluten-free

 

[APoc184]

I tried the Woolies Cauliwraps.

It was horrible for me.

Maybe it was a bad batch. But it was soggy and didn't taste very nice.

 

[Ancalagon]

I made skillet eggs last night, which actually turned out well. Its unusual, but it works. I need to refine the recipe a bit, but this is what I did.

I used a skillet with a metal handle so that I could put it into the oven.

I fried some diced onions in olive oil until they were soft, then added half a teaspoon of oregano, half a teaspoon of cumin, and a teaspoon of paprika.

Then, I added some sliced chorizo from woolies (around 100g). I fried that for a few minutes, then added one 400g tin of tomatoes that I blended into a paste with a hand blender. I used the tins of skinned tomatoes. I cooked the whole mix for 10 minutes or so.

I then used a wooden spoon to scrape a well into the center of the skillet. Well, I just moved the onions and chorizo out the way, the tomato sauce flowed back in. I cracked two eggs into that well, and immediately put the whole skillet into the oven. Unfortunately I overcooked the eggs, I should have taken the eggs out earlier.

Anyway, the result was pretty good, I must say! I'm not used to the idea of having eggs as anything other than as breakfast, but they worked well with the whole thing. You could bulk it up and add more tomato, onion and eggs to make this feed more people. Also you could top it with cheese before putting it into the oven.

If I was to do it again, I'd watch the skillet in the oven to prevent the eggs from overcooking, and I'd find a way to make the sauce thicker. Possibly add more veggies to take up more space, or perhaps not blend the tomatoes and slice them instead.

 

[APoc184]

Banting Porn

 

[faniebraai]

/erection

 

[Ancalagon]

Banting Porn

View attachment 331389

Nice bacon salad.

 

[faniebraai]

I made skillet eggs last night, which actually turned out well. Its unusual, but it works. I need to refine the recipe a bit, but this is what I did.

I used a skillet with a metal handle so that I could put it into the oven.

I fried some diced onions in olive oil until they were soft, then added half a teaspoon of oregano, half a teaspoon of cumin, and a teaspoon of paprika.

Then, I added some sliced chorizo from woolies (around 100g). I fried that for a few minutes, then added one 400g tin of tomatoes that I blended into a paste with a hand blender. I used the tins of skinned tomatoes. I cooked the whole mix for 10 minutes or so.

I then used a wooden spoon to scrape a well into the center of the skillet. Well, I just moved the onions and chorizo out the way, the tomato sauce flowed back in. I cracked two eggs into that well, and immediately put the whole skillet into the oven. Unfortunately I overcooked the eggs, I should have taken the eggs out earlier.

Anyway, the result was pretty good, I must say! I'm not used to the idea of having eggs as anything other than as breakfast, but they worked well with the whole thing. You could bulk it up and add more tomato, onion and eggs to make this feed more people. Also you could top it with cheese before putting it into the oven.

If I was to do it again, I'd watch the skillet in the oven to prevent the eggs from overcooking, and I'd find a way to make the sauce thicker. Possibly add more veggies to take up more space, or perhaps not blend the tomatoes and slice them instead.

Sounds interesting. Next time some pics please

 

[swift412]

This thread delivers Didn't have bacon for breakfast but I'm thinking some slow-cooked brisket for dinner sounds good

 

[gifs]

Not sure if anyone has mentioned this here before, but Jackson's real food market in Bryanston sells a range of "Paleo Bread". It tastes fantastic, by far the best LCHF/Banting/Paleo bread I have come across. They sell loaves, burger buns and hotdog rolls.

 

[faniebraai]

Not sure if anyone has mentioned this here before, but Jackson's real food market in Bryanston sells a range of "Paleo Bread". It tastes fantastic, by far the best LCHF/Banting/Paleo bread I have come across. They sell loaves, burger buns and hotdog rolls.

pics if you buy again?

 

[roligov]

Banting Porn

Basted with anything?

 

[gifs]

I have a burger bun and two hotdog rolls left at home, will upload tonight.

 

[gifs]

In this photo from their facebook page you can see the a packet of these buns at the back:

 

[faniebraai]

In this photo from their facebook page you can see the a packet of these buns at the back:

That looks real good. Price?

 

[gifs]

That looks real good. Price?

Think it was about R20 for two buns or R45 for a loaf.