The Banting/LCHF Thread

Eat more collagen

Thought you guys might find this interesting. I'm eating a lot more collagen now. For the next few weeks, I'll by eating chicken thighs with the skin on. Plus I eat the little caps at the end of the bones, the cartilage. And I'll also be eating chilli con carne, which includes a lot of collagen because of the bones and meat that I use (I use the tough cuts like brisket and short rib for it).

It is especially important for me because I'm still trying to recover from that achilles tendon injury. I'm hoping that more collagen will help me recover from that quicker. But I'll try to keep my collagen intake high, for the rest of my life.
 
For Fanie regarding my post in Supper thread.

APoc184 said:
Butter Chicken with cauli rice.

View attachment 344561
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Half packet of Cape Exotic Spices - Butter Chicken
(I would usually make my own mix with cumin, coriander, chilli flakes, paprika, tumeric, salt and pepper but was pressed for time yesterday and used the pre mix)

500g Chicken fillets cut into bite-sized pieces
1 can tomato puree
2 tablespoon tomato paste
1 large onion finely chopped
Fresh garlic and ginger to taste. I used about 1 tablespoon each.
150ml cream

**
Fry the onions for a while.
Add the garlic, ginger and spice mix and fry for another 5min or so.
Add the chicken and tomato paste and fry for 5 to 8min until chicken is about halfway cooked through.
Add can of tomato puree and let the whole thing simmer for about 10 to 15min. Stirring occasionally.
Add cream and let it heat all the way through. Season with salt and pepper to taste.
Serve.

For the caulirice. Simply blitz a whole head of raw cauliflower in a food processor until it resembles rice (actually more like couscous). Fry it in a little amount of olive or coconut oil and low heat for about 5 minutes stirring constantly. I find anymore than 5minutes it starts getting mushy. I also add a bit of garlic powder and salt towards the end.

It serves 4. But I went for seconds and thirds last night :)
 
What kinds of butter do you guys use? We've been using Butro for the last year and I just find out that it's not real butter.

Which cream cheese should I use? The low fat ones are the only ones in the supermarkets.
 
marco79 said:
What kinds of butter do you guys use? We've been using Butro for the last year and I just find out that it's not real butter.
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Butro is a mix of butter and vegetable oils = bad / cancer / inflammation etc
We use pure butter only. Grassfed if you can afford (Kerrygold) or grocery store brand.
 
marco79 said:
What kinds of butter do you guys use? We've been using Butro for the last year and I just find out that it's not real butter.

Which cream cheese should I use? The low fat ones are the only ones in the supermarkets.
Click to expand...

I use clover butter
And Lancewood or Kiri creamchesse
 
marco79 said:
What kinds of butter do you guys use? We've been using Butro for the last year and I just find out that it's not real butter.

Which cream cheese should I use? The low fat ones are the only ones in the supermarkets.
Click to expand...
For butter: store brand (Woolies/Pick n Pay) unless Kerrygold is on a big enough special that it's just as cheap
For cream cheese: Lancewood or Woolies brand (which I'm certain is rebranded Lancewood), or Philadelphia if it's on special
 
How can people not want to eat like this every night?

Roasted cauliflower topped with cheese and spring onions. Served along with some grilled chicken breasts.

DSCF0365.jpg
 
Back to butter: I saw in PnP today that 500g of Kerrygold is now R85! I last bought on special at R50 each.

R/€ poking the price
 
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