Tag: low carb recipes

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Keto Bread Rolls (cut carbs)

keto bread rolls

The keto craze has well and truly kicked off and to those of you who are just starting up on their merry way, here is a recipe that will help you cut carbs without even knowing it! Bread lovers behold the ‘Keto Bread Rolls’.

The Keto Bread Roll Recipe

Ingredients 

Dry Ingredients

  • 5 tbsp. psyllium husk
  • 1 1/4 cups almond meal/flour
  • 1 tsp Celtic/Himalayan/Sea salt
  • 2 tsp baking powder
  • optional 2 tbsp. sesame seeds (I let these out in this instance)

Wet Ingredients

  • 2 tsp apple cider vinegar
  • 3 egg whites (you can make flax eggs if you can not eat eggs)
  • 1 cup water, boiled

Method

Preheat your oven to 175C fan forced.

Mix dry ingredients together in a bowl.

Add all wet ingredients (boiling water, vinegar and egg whites) to dry ingredients.

Using a hand mixer, beat ingredients for 30 seconds (be sure not to overbeat).

Pre-grease a baking tray lined with baking paper.

With moist hands pull out six pieces of dough and lay them side by side with enough space to expand slightly on the tray.

Place in the oven on the lower shelf for approximately 50-60 minutes or until a tap on the bottom of the rolls produce a hollow sound.

Enjoy fresh or store airtight.

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Breakfast: Oat, Chia, Hemp and Nut Protein Pudding

Breakfast

Why is breakfast so important?

Breakfast is an important part of our health. It prepares us physically and mentally for the day and sets the tone for how our metabolism will respond for the day ahead.

This is why, the foods we choose to put in or not to put in our mouth in some people’s case, really does have an effect on how we live for that day.

Consequences of no breakfast or the wrong breakfast may include:

  • Poor concentration
  • Poor memory and retention of information
  • Brain fog
  • Irritability
  • Headaches
  • Low productivity
  • Poor brain function
  • Low energy
  • Low libido
  • Excessive hunger later in the day
  • Bing eating
  • Poor sleep
  • Higher levels of stress or a poor stress response
  • Slow metabolism

 

Longer term implications may include:

  • Weight gain/weight loss
  • Nutritional deficiencies
  • Blood sugar complications
  • Muscle wasting
  • Elevations in cholesterol and blood pressure

A well-balanced breakfast should include a balance of protein, healthy fats and a small amount of complex carbohydrates.

This Oat, Chia, Hemp and Nut Protein Pudding will have any feeling energised and ready to take on your day.

 

Oat, Chia, Hemp and Nut Protein Breakfast Pudding

 

Ingredients

1 tbsp. chia seeds

30g oats

½ cup water

Combine in a bowl and soak overnight.

 

1 tsp cacao powder

1 tbsp cacao nibs

1 heaped tsp almond butter (or any pure nut butter)

1 tsp cinnamon powder

10g vegan protein, flavour of choice

Another ½ cup water

1 dash almond milk

Toppings

10g Mixed nuts and seeds

10g hemp seeds

Method

Add pre-soaked chia/oat mix to a small pot.

Turn heat to low-medium.

Gently warm and add the remaining water, stir.

Once stirred through add the rest of the ingredients besides the toppings and stir until combine.

Remove from heat into bowl.

Top with mixed nuts, seeds and hemp seeds.

The pictured pudding also has dragon fruit chips for decoration, but you may like to add some fresh fruit such as passionfruit or berries.

You can enjoy this pudding cold or warm so it is a fantastic breakfast all year round!

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Healthy Kheema Curry Recipe

Kheema Curry

Did you know turkey is healthy, high in lean protein and is leaner than most other meats?

It is also high in tryptophan which is an amino acid responsible for the production of our feel good hormone serotonin.

Choose whole turkey breast meat and mince over processed deli turkey meat for a healthy boost to your recipes.

Healthy Kheema Curry

Cook time 25 minutes

Prep time: 5-10 minutes

Serves: 4

INGREDIENTS
1 tbsp good quality olive oil
3 cloves
4 garlic cloves, finely chopped

1 tsp ground coriander
½ tsp turmeric
¼ tsp red chili powder or 1/8 tsp cayenne pepper
1 can organic crushed tomatoes
1 ½ tsp Celtic/Himalayan salt
500g turkey mince

1 tsp cumin seeds
1 cinnamon stick
1 medium onion, finely chopped
1 ½ tbsp. ginger, grated
1 tsp ground cumin
½ cup water
1 tsp garam masala
½ cup frozen peas
½ large lemon juice

METHOD

In a large saucepan, heat olive oil over medium to high heat.
Add the cumin seeds, cloves and cinnamon stick.
Continuously stir spiced until fragrant (about ½ minute).
Add the onion, ginger, garlic and salt.
Cook until onion is soft (about 5 minutes)
Add turkey mince and stir and cook until the meat is browned and cooked through.
Add cumin, coriander, turmeric, chili powder, tomatoes and water.
Turn the stove to high and bring the mixture to the boil, cover and reduce heat to low.
Simmer for 10 minutes.
Add the garam masala, peas and the lemon juice.
Cook until peas are just thawed (don’t overcook them as you want some texture).
Remove cloves and cinnamon stick before serving.
Top with coriander leaves for decoration and serve with a side of unsweetened kefir or place into airtight containers and refrigerate for lunches for the week.

Enjoy this healthy and delightful herb and spice rich dish hot or cold.

 

 

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Anti inflammatory Eggplant Curry

Anti inflammatory eggplant curry

Anti inflammatory foods are important to our health and wellbeing as a whole as well as for specific health complaints such as headaches, muscle and joint aches and pains and immune support to name a few.

Curries are a great source of anti inflammatory herbs and spices. Ayurvedic medicine or Indian medicines have been using the spices in curries for many years to address various health conditions.

This Anti inflammatory Eggplant Curry with provide you with a fabulous dose of anti inflammatory support.

Enjoy!

Anti inflammatory Eggplant Curry Recipe

1 large eggplant (multi-vitamin and mineral powerhouse!)
• 2 tablespoons good quality extra virgin olive oil (anti-inflammatory)
• 1 teaspoon cumin seeds (immune booster and digestion enhancer)
• 1 medium to large onion, sliced finely (immune enhancing, anti-inflammatory, allergy fighting, cholesterol lowering)
• 2 crushed garlic cloves (immune enhancing, anti-inflammatory and cholesterol lowering)
• 2 – 3 cm piece ginger (depending how much you love ginger, me, I go for THREE), peeled and finely chopped (anti-inflammatory goodness!)
• 1 tablespoon curry powder (anti-inflammatory goodness!)
• 1 large diced tomato (Lovely lycopene and vitamin C antioxidants)
• 1 finely chopped green chilli (anti-inflammatory goodness! metabolism boosting)
• 1 teaspoon Celtic or Himalayan salt (these salts contain wonderful minerals that regular table salts do not)
• 1/4 bunch finely chopped coriander (all round awesome herb for almost everything)

 

Preheat your oven to 190C.

Place the eggplant on a medium sized baking sheet. Use a fork to spike the eggplant all over to allow heat to penetrate through. Place in the oven to bake for 20 minutes or until it feels soft/tender.  Remove from the oven, allow to cool enough to be able to peel and chop the eggplant.

Heat the olive oil in a medium saucepan over a medium heat. Add the cumin seeds and onion to the oil. Stir until the onion softens and slightly browns, roughly 5 minutes.

Add the pre-prepared tomato, garlic, ginger and curry powder to the saucepan with the onion and cook for a further 1 minute.

Stir in the chopped eggplant and green chilli, and season with salt to taste. Place a lid or appropriate cover over the mix, turn to a higher heat and cook for 10 minutes to allow the flavours to soak in.

Lift the lid or cover, turn the heat right down to low and cook for a further 5 minutes with the lid off. Garnish with the coriander.

This curry can be served as a side dish or as a dish on its own, possibly with brown basmati rice or quinoa

I served mine with fish, asparagus, roasted capsicum and fish. Random I know, but it was worth it 🙂

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Minty Cauliflower Fried Rice

Minty Cauliflower Fried Rice

Cauliflower is extremely versatile and can be swapped out for cheeses in baked dishes or for rice.

Not to mention it is extremely nutritious!

Minty Cauliflower Fried Rice Recipe

1 head large cauliflower chopped in a blender or grated to resemble rice.

I added ¼ cup of mint into the blender but you can shred it and mix it through if grating.

1 cup thinly chopped green spring onion

2 cups mixed green, yellow, orange and red capsicumClinical Dietitian

250g roasted pumpkin cubed (optional)

½ head broccoli broken up into tiny florets

4 button mushrooms or other Asian mushrooms to mix it up

4 garlic cloves diced

1 onion diced

1 chicken breast roasted with olive oil, salt and pepper and cubed after being cooked.

2 tbsp. good quality tamarind soy sauce.

5 anchovies chopped up (you don’t taste them but they are optional)

Black pepper to taste

A handful of pepitas

Handful of cashews

 

Add garlic, onion, caClinical Nutritionpsicum, mushrooms into a wok with 2 tbsp olive oil and sauté until fragrant.

Add cauliflower mint rice mixture and mix through until evenly distributed. 

Add in broccoli, diced chicken, anchovies and pepper. Stir through.

Add in the tamarind soy sauce and stir through until the whole batch turns a slightly brownish colour, as pictured.

Serve in a shallow bowl topped with pepitas and cashews.

 

 

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