This was one of my slow-carb/4 Hour Body binge day treats. It’s super easy to make and ready to eat as soon as you mix it all up (hence the ‘cookie dough’ reference – you can just eat it out of the bowl). Alternately, you can also scoop out chunks of dough, put onto a tray, put in the fridge or freezer for a few hours and hey presto, you’ve got yourself some no-bake choc-nut cookies.
I should go shopping before deciding on the week’s menu, and definitely before posting said menu online. Small hiccup with a number of intended key ingredients being out of season. Cucumber is out and I couldn’t find any red capsicum at my organic grocer (not a fan of the green ones and wont buy non organic capsicum as it’s generally heavily sprayed). Also decided that I’ve had enough ‘slaw for the moment (I ate it almost every day last month).
So the revised slow-carb menu is as follows for this week: Continue reading
Like most of the recipes I like to make often, this one is seriously straight forward and rather tasty. It is magnificent with fried eggs, a sprinkling of coriander and a little avocado on the side. I was envisioning something akin to ‘huevos rancheros’ when I started making it.
A key ingredient is one I didn’t expect. Continue reading
I made this yesterday as part of my launch into 21 days sugar-free (more on that later). It is a really simple recipe and it tastes FANTASTIC! It’s slightly sweet (no added sugar I promise) and re-heats really well (I was struggling to not eat it all at once though). Continue reading
I can’t follow a recipe. Not even a straight forward one like this. But that’s ok, it (generally) works out in the end and it certainly did this time. I used honey instead of maple syrup, coconut oil instead of palm shortening, raspberries instead of strawbs and as the cream I had was the really thick dollopy kind, I didn’t bother whipping it.