At the beginning of the year I started dieting in an attempt to lose 8 kgs. I have managed to lose 6 kgs fairly effortlessly and at least 10 cm around my waist. What a pleasure to have my entire wardrobe at my disposal again and not have to worry about whether the clothes are too tight.
I based my diet on Tim Noakes’ Banting guidelines, that is low carb, high fat. However, instead of cutting some carbs out totally, I have simply reduced my intake of them (especially sugar, wheat, fruit and most starches). Carbs like potatoes and bread have become something we regard as a treat, every now and again, rather than a daily staple. And I feel so much better for it.
Sometimes for breakfast I miss having a slice of toast to put my egg on. These Oopsies are more like a thick pancake than bread but they are easy to make and very tasty as an accompaniment to egg and bacon.
- 3 Eggs
- 100g Cream Cheese
- 1 pinch Salt
- ½ Tbsp Psyllium Husk
- ½ tsp Baking Powder
Preheat your oven to 150ºC.
Separate the eggs. Beat the egg whites together with the salt until very stiff. Blend the egg yolks and cream cheese together until smooth and stir in the psyllium husk and baking powder. Gently fold the egg whites into the egg yolk and cream cheese mix.
Use a large spoon to scoop out your mixture into rounds on a greased baking pan. You should be able to make approximately six. You can also bake them in mini loaf pans.
Bake for 25 – 30 minutes.
When Alex was home for Christmas I made a calamari and chorizo dish which we all thoroughly enjoyed. It was based on a recipe from A Life Digested by Pete Goffe-Wood. When I was in Cape Town recently, Alex and I had a fantastic breakfast (dim sum washed down with artisan beer) at the Saturday morning market at the Old Biscuit Mill in Woodstock. Before we left I bought him some chorizo from a very charming stallholder who made my day with his greeting of “Hello young lady.” Alex then asked me for this recipe – the butter beans are carbs but I would regard them as a treat, much like a slice of cake. Of course, to make the dish Banting friendly they could be left out.
Sauté of Calamari and Chorizo
- 3 tomatoes
- Olive oil, for frying
- 100g chorizo, sliced
- 200g calamari tubes or squid, cut in half
- 1 x 400g tin butter beans, drained and rinsed
- 2 cloves garlic, finely chopped
- 250ml (1 cup) roughly chopped fresh flat-leaf parsley
- 100g butter
- Juice of a lemon
- Salt and pepper, to taste
Put the tomatoes in a bowl and cover with boiling water. Blanch for 30 seconds, drain, remove the skins and roughly chop the flesh. Heat a little oil in a frying pan. Fry the chorizo until it begins to take on some colour, then add the calamari / squid followed by the tomatoes. As the tomato starts to break down, add the beans, garlic, parsley, butter and lemon juice. When the butter has melted, remove the pan from the heat and season to taste before serving.
And finally, something for Kiera who, like me, thinks that life would be unbearable without potatoes! Fortunately for her she doesn’t have any weight issues.
Serves 4 – 6
- 1 kg potatoes, peeled and very thinly sliced (James, I hear you are a dab hand with the mandolin slicer!)
- 2 large onions, sliced into rings
- 2 cloves garlic, crushed
- 400 ml chicken stock
- Salt and pepper
Preheat the oven to 200ºC.
Thoroughly grease a 1-litre gratin dish and arrange a layer of overlapping potato slices in the base of the dish. Add a little of the crushed garlic, a layer of onion rings and season. Repeat the layers, finishing with a layer of potatoes. Pour the stock over the potatoes, dot with some butter and bake for 1 hour, uncovered, or until the potato is tender and the top crisp and brown.