Homemade dog treats are easy to make, and a huge hit with the Fido in your life.
3 slices uncured bacon
2 1/4 cups whole wheat flour
1/2 cup toasted wheat germ
1/2 cup flax seed
1/2 cup nonfat dry milk
1 large egg
1 cup low sodium chicken broth
1/3 cup chopped parsley
1. Preheat the oven to 350°F. Line 2 large shallow baking sheets with parchment paper.
2. Heat a medium nonstick skillet over medium and cook bacon until crisp, turning once or twice, about 6-7 minutes. Drain bacon, transfer to a cutting board, and finely chop it. Reserve 1 tablespoon bacon fat.
3. Combine the chopped bacon, flour, wheat germ and dry milk in a medium bowl. Whisk together reserved bacon fat, egg, broth and parsley in a separate bowl. Pour the wet ingredients into the dry and stir with a spoon or rubber spatula until a rough dough forms. Knead the dough in the bowl 5-6 times until it comes together.
4. Turn the dough out onto a lightly floured work surface and roll out to a 1/4-inch thickness. With a 2-inch round cookie cutter, cut out treats and transfer to the prepared baking sheets. Press all the scraps together, kneading once or twice, then roll out to 1/4-inch thickness and cut out more treats; repeat if necessary.
5. Bake treats until lightly browned and fairly hard, rotating the pans from top to bottom once, about 35-40 minutes. Remove from the oven and cool completely; biscuits will harden as they cool. Store in an airtight container.
The easiest, most flavorful mushrooms you will ever make, baked with parmesan, thyme and lemon goodness!
1 1/2 pounds cremini mushrooms, thinly sliced
3 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
3 cloves garlic, minced
2 teaspoons dried thyme
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, lemon zest, garlic, thyme and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally.
12 large brown mushrooms
65 ml butter
65 ml olive oil
65 ml fresh white breadcrumbs
15 – 30 ml finely grated garlic
45 ml finely chopped parsley
salt and freshly-milled black pepper
Break the stalks off the mushrooms and chop very finely. Place in a mixing bowl and add the butter, olive oil, breadcrumbs and parsley.
Put the mushrooms cavity upper most in a baking tray and top with the butter mixture. Season to taste then grill in the oven for a few minutes or until done to your liking.
Serve on top of crisp, cooked potato hash browns or ciabatta toast.
This simple dish will make an excellent addition to any grilled or roast meat and makes a mean starter!
Source: Bon Appetit Met Rita
2 Packets Tennis biscuits (coconut biscuits)
1 Tin Crushed pineapple (or pineapple pieces)
1 Tin Ideal milk (evaporated milk)
1 Packet of Pineapple flavour jelly
Ensure your tin of ideal (evaporated) milk is cold. Leave it in the fridge overnight or in the freezer for a few hours before using.
Drain the pineapple juice into a pot, place it on the stove on a medium heat and empty the jelly powder into the juice. Stir until the jelly has dissolved. Take the jelly juice mixture off the heat and leave to cool down.
Take your ideal (evaporated) milk from the fridge, pour the contents of the tin into a bowl and beat until it is double its size and light and fluffy. Take the cooled down jelly juice mixture and pour small amounts into the fluffy ideal milk. Gently fold it together. Once mixed, add the crushed pineapple (or finely chopped pineapple pieces) to the ideal milk as well. Fold in gently.
In a square dish, layer whole pieces of Tennis biscuits (coconut biscuits) closely together, until the base of the dish is covered with a single layer. Pour the mixture over the biscuits. Try and gauge if there will be enough mixture for another layer. If there isn’t rather leave it to one layer of mixture as the tennis biscuits can dry out the mixture. If you can get another layer out of the mixture repeat the process. Ensure all the corners of the dish are reached. Take two or three tennis biscuits and crush them to sprinkle lightly over the dish. Leave the tart in the fridge for 2 hours and serve. Do not leave in the fridge for longer than a day as it will start to dry out.
Serves 7 – 8
These tasty BISCUITS will have you reaching for another one…it’s okay-they’re HEALTHY!
1.5 lbs cauliflower, separated into florets
1 large garlic clove
2 eggs or 1/3 cup egg whites
1 tbsp cornstarch
1/2 cup + 3 tbsp low fat cheddar cheese
1/2 tsp salt
1/8 tsp black pepper, ground
2-3 tbsp green onion sprigs, finely chopped
Olive oil cooking spray
In a food processor, add cauliflower in 3 batches and process until fine crumbs. In the last batch, add garlic. Preheat oven to 400 degrees F.
Preheat non-stick skillet on medium – high heat and spray with cooking spray. Add cauliflower and cook for 5 – 7 minutes or until a bit golden, stirring frequently and watching closely not to burn.
Whisk the eggs in a medium bowl. Add cornstarch and whisk until dissolved. Add pre-cooked cauliflower along with cheese (except 3 tbsp), salt, pepper and green onions; mix well.
Line muffin tin with liners or use silicone muffin tin sprayed with cooking spray. Divide mixture evenly among muffin cups and top with remaining 3 tbsp cheese. Bake for 25 minutes. Remove from the oven, serve, and enjoy!
Source: Viance Nutrition
1 spice cake mix
1 (15-oz) can pureed pumpkin
1 cup mini chocolate chips
Preheat oven to 350 º. In a medium sized bowl, mix cake mix and pumpkin together. Fold in chocolate chips.
Place on greased cookie sheet (I use a cookie scooper) and bake in preheated oven for 12-15 minutes. Let cool for a few minutes on the cookie sheet then take off onto a wire rack to let cool. Enjoy!
Source: All You magazine
1 cup gluten-free flour
½ cup unsweetened cocoa powder
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup buttermilk
¼ cup granulated sugar/sugar substitute
¼ cup low calorie brown sugar
¼ cup canola oil
½ cup Cherry sauce
1 ½ cups fat-free, sugar-free dessert topping (whipped)
Preheat oven to 350 degrees F.
Prepare muffin cups or bake cups with light oil and sprinkle flour and keep aside.
In a bowl combine flour, cocoa powder, baking powder, baking soda and salt.
In another bowl beat together the buttermilk, sugar, oil, egg and the fruit liquor is you wish.
Now combine both the mixtures and whisk well till it is smooth.
Now pour into the prepared bake cups or muffin cups. But do not fill to the brim.
Bake for about 10 to 15 minutes till done. Check with a knife to see if it is ready.
Remove the cup cakes from the baking cups and allow to cool on wire racks.
Prepare a cheery sauce by putting the cherries in a blender till the puree is thick. Now put it in a pan and add chopped cherries and sugar stirring it over low flame till it reaches the boiling point.
Your Black forest cup cakes are ready. Before serving, pour the cherry sauce on the halved cakes and decorate with sugar-free dessert topping. You will surely love to serve this dessert and those having it are sure to go crazy for more.
Makes 6 large brownies
For the Brownie:
250ml (1 cup) self-raising flour
60ml (¼ cup) cocoa powder
125g brick margarine
125ml (½ cup) Huletts Caramel Sugar
Pinch of salt
2 extra-large eggs
For Meringue Topping:
240ml (200g) Huletts Castor Sugar
3 extra-large egg whites
6 x espresso shots, or approximately 200ml black coffee, brewed as desired
For the Brownie:
1. Preheat oven to 180°c.
2. Sift the flour, salt and cocoa powder together.
3. Cream the margarine and caramel sugar until light and fluffy.
4. Add the eggs one at a time while beating until combined.
5. Fold the dry ingredients into the creamed mixture. Spoon into greased 22cm square tin.
6. Bake for 30 – 40 minutes or until the centre of the cake springs back when lightly pressed.
7. Allow to cool in the tin.
For the Meringue Topping:
1. Place the castor sugar and egg white into a heat resistant bowl over a pot of simmering water. Mix well to evenly blend.
2. Once the sugar has dissolved remove from heat and whisk on highest speed. Whisk until mixture is stiff.
3. Top the brownies with meringue and use a blow torch to lightly brown the tops or place under the grill in the oven, while watching.
**Top with a shot of hot espresso and serve immediately.
2 pounds small red potatoes, cut into 1-inch chunks
3 tablespoons extra-virgin olive oil
Fine sea salt
1/4 cup of chopped mixed fresh herbs
Freshly ground black pepper
Preheat the oven to 400°F. In a large bowl, combine the potatoes, olive oil, and 1/4 teaspoon salt. Toss to coat. Transfer to a parchment-lined rimmed baking sheet or a roasting pan and roast until golden-brown, about 45 minutes, stirring every 15 minutes for even cooking. Stir in the fresh herbs and season with additional salt and black pepper to taste.
Source: The Kitchn
1 Tbsp (15 ml) coconut or grape seed oil
2 shallots, thinly diced (~40 g)
2 cloves garlic, minced (1 Tbsp or 6 g)
6 cups (840 g) butternut squash (~ 1 small butternut squash)
Pinch each sea salt + black pepper, plus more to taste
1 1/2 Tbsp (12 g) curry powder
1/4 tsp ground cinnamon
1 14-ounce (414 ml) can light coconut milk
2 cups (480 ml) vegetable broth
2-3 Tbsp (30-45 ml) maple syrup (or sub coconut sugar)
Optional: 1-2 tsp chili garlic paste
FOR SERVING optional
Toasted pumpkin seeds
Chili garlic paste
Full fat coconut milk
Heat a large pot over medium heat.
Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until butternut squash is fork tender.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days, or in the freezer up to 1 month. Best when fresh.
Source: Finding Vegan
2 tsp turmeric
1 tsp coriander
1 tsp cumin
1 tsp unrefined salt (I use THIS brand)
2-3 cloves garlic, minced
1 inch piece of fresh ginger, grated (or 1 tsp dried ginger powder)
2 tbsp coconut oil (I use THIS brand)
1 and 1/2 pounds chicken, chopped into small 1-2 inch pieces
1 cup homemade bone broth
1 and 1/4 cup full fat coconut milk (where to get BPA free coconut milk)
3 medium carrots, chopped
1 red pepper, diced
4-5 medium zucchinis, spiralized into noodles
juice from 1/2 of a lemon
cilantro for garnish
1. Combine turmeric, coriander, cumin, salt, chopped garlic, and grated ginger in a small bowl. Set aside.
2. Melt coconut oil in a large skillet or pot over medium/high heat. Saute chicken pieces for 5-7 minutes, until no longer pink on the outside.
3. Add spices, stir to combine, and cook for another minute. Then add bone broth and coconut milk. Stir to combine.
4. Add in carrots and red pepper. Bring to a boil then turn down heat and simmer for 5 minutes. The add zucchini noodles and cook for another 5 minutes, until chicken is fully cooked.
5. Squeeze in lemon juice. Garnish with fresh cilantro. And dig in!
Source: Paleo Diet Recipes
You won’t miss the carbs in this delicious snack!
(serves 6 appetizers)
5 ounces low fat/fat free cream cheese (about 2/3 cup)
2 tablespoons minced fresh chives (optional)
1 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3/4 pound smoked salmon, cut into 24 thin slices, 2 to 3 inches on the short side (presliced salmon is fine)
48 small tender arugula leaves
Mix the cream cheese, 1 tablespoon of the chives, and the lemon juice. Season with salt and pepper.
Lay the salmon slices out on a cutting board so that they are all arranged with a short side facing you, with plenty of space above and below each slice. (If necessary, fill and roll the slices in batches).
Put a spoonful of the cream cheese mixture on the narrow end of 1 slice. Lay 2 arugula leaves, fanned slightly apart, across the cream cheese, so that the tips of the leaves will project several inches from one end of the roll, and roll up the salmon. Repeat the process with the remaining slices. Cover and refrigerate until serving.
Source: Viance Nutrition
Preparation time: 20 minutes
Cooking time: 40 minutes
Oven temperature: 200°C
750ml cubed or sliced mixed vegetables for roasting (peppers, brinjals, patty pans, and so on)
250g red quinoa
50ml basil or rocket pesto
15ml lemon juice
15ml red wine vinegar
small handful chopped almonds, toasted
1 Put the vegetables into a roasting tray and drizzle with olive oil. Toss to coat. Roast in a preheated oven for 20 minutes. Toss and then roast until tender. Remove from the oven and set aside to cool.
2 Heat a heavy-based saucepan and stir the quinoa over a medium heat in the dry pan until it starts to become fragrant.
3 Add 750ml water and bring to the boil. Simmer over a low heat for 15 to 20 minutes, until tender. Drain any excess water.
4 Mix the pesto, lemon juice and vinegar together. Stir into the quinoa. Season to taste and sprinkle with seeds and nuts. Serve with bread.
1 oz (28 g) powdered gelatin
1 cup water (at room temperature)
1 lb (454 g) cream cheese (at room temperature)
8 sachets sugar substitute (or to taste)
lemon juice & zest (of 1 lemon, or to taste)
pinch of salt
some lemon slices & shredded lemon zest
Pour water into a saucepan, then sprinkle powdered gelatin over water and let it stands for 10 minutes.
Meanwhile, beat cream cheese and sugar substitute in a mixing bowl until fluffy.
Gently heat the soaked gelatin, stirring until dissolved.
Add gelatin to the cream cheese and beat until well blended.
Add in lemon juice and zest, pinch of salt and mix until well combined.
Pour the mixture into a 9″ round loose base cake tin (I wrap the bottom with aluminium foil in case of leak…..but it didn’t.)
Keep refrigerated for at least 8 hours or overnight.
When the cheesecake has set, remove it carefully from the cake tin. Garnish with lemon slices and shredded lemon zest…
500 – 600g Fish fillets, deboned, skin removed (can be frozen)
250ml Fresh cream
½ Lemon’s Juice
1 packet White onion soup powder
To taste Aromat, freshly groumd black pepper, parsley, cheese, small margarine cubes
Preheat oven to 180ºC
To remove skin: Use fish while still frozen.
Hold under warm running tap water.
Remove skin easily.
Place fish (one layer) in a greased, shallow, ovenproof dish.
Mix cream, lemon juice, milk and soup powder together.
Pour half over the fish.
Add the rest of the fish.
Pour the rest of the cream mixture on top.
Add seasoning to taste.
Finish off with the grated cheese and margarine cubes.
Bake for 45 minutes
Source: Received via email from Annalie Botes
TRIED AND TESTED