Breakfast is one of my favourite meals of the day… so it comes as no surprise that this year I plan on spoiling the man in my life with a special brunch. I have been itching to try out a low carb zucchini fritter recipe for some time and I decided to seize the day and figure out something that would work. Of course zucchini (otherwise known as baby marrow to South Africans) is green… and given its a valentine’s day brunch I had to figure out something special that fitted more with the classic red theme of the day. Queue: HEART SHAPED CRISPY BACON (I had to write that in caps because they are so darn cute ❤❤ and you can find all the details on how to make them here) and heirloom tomato salad (double red points for those who are counting)….
It was back in mid-July that I thought it would be nice to make this cake to share as a good friend was coming over for dinner. It was such a hit she asked me for the recipe and gave it to her mom to make for an upcoming birthday!…
Summer is on our doorstep in this part of the woods and I’ve been craving something inspired by the promise of warmer weather. This uber gourmet pizza promises to deliver that summer feeling with all of the fresh, seasonal ingredients as a topping.
I think the flavours of creme fraiche, smoked salmon and mint all mixed up gives this pizza some extra pizazza, and if you are consuming the odd glass of wine on your eating plan then I highly recommend enjoying this with a nice glass of crisp sauvignon blanc….
These little gems are what keep me going through the winter months. I usually make 3 or 4 on a Sunday evening and keep them in the fridge for midweek breakfasts on the run. They were actually one of the first things I made when I decided to go low-carb and they really are a staple in our house. They are also very versatile as you can round up a bunch of fillings from the fridge and make a different muffin flavour for each one. I find they also work particularly well for kids and if you have the time they enjoy joining in to make them.
Ihave followed a Paleo lifestyle since January 2013, so I’m not a total newbie to the idea of eating low carb meals and filling up on good fats to replace the drop in carbohydrate intake. In fact Prof. Tim Noakes came and presented at our Crossfit box in April 2013 but at the time I had paid little attention to what was said and decided that it was “pretty much Paleo” so I would stick to what I was doing.
It was only in April 2014 that the number of people in South Africa I was talking to, who were adopting the idea that carbohydrates should be reduced and fat should be embraced, seemed to be skyrocketing. When I explained how I ate to family and friends, everyone was asking me if I was on the “Tim Noakes” diet and didn’t refer much to Paleo. I was intrigued. How could one man be causing such a stir about how we should eat?