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Saturday, the only day this week where I have a couple of hours to spare, so I promised my husband and my inlaws I would make a 3 course dinner. I’m going to go all out, using my own healthy, low carb recipes to give them a meal they will never forget!

 

….And just because I’m me, I’m going to share the whole meal with you…

 

First comes the starter…

 

SWEET POTATO SOUP

  • 2 Medium Carrots
  • 2 Stalks of Celery
  • 1 Large Onion
  • 3 Tsp of Enchilada Sauce
  • 2 Cloves Garlic
  • Salt & Pepper
  • 1 Bay Leaf
  • 5 Cups of Chicken Stock
  • 1 Large Baked Sweet Potato
  • Fat Free Greek Yoghurt

Heat up a soup pot and dash in a little olive oil. Add in peeled carrots, chopped celery and onion; cook for just 5 minutes. Now add in the garlic, enchilada sauce and any spices you wish; stir in all in… lovely! Now add in the salt, pepper and bay leaf and cook for 1 further minute. In goes the chicken stock, time to raise the heat and bring to the boil. Then remove the cover and let the mixture simmer for 10 mins. Lastly the sweet potato, and chicken if you fancy it, cook until potatoes soft. Serve and garnish with a dollop of greek yoghurt.

sweet_potato_soup_600

 

 

 

A couple of main courses for added variety (and brownie points!)…

 

SWEET POTATO AND CHICKEN

Using up the left overs from the starter!

Toss the sweet potato in olive oil and herbs. Roast for 15 minutes. Marinade the chicken in herbs, spices and a lick of honey. Place chicken on top of potatoes and roast for a further 30  minutes. Easy peasy!

Chipotle Chicken with Sweet Potato 003

 

 

PEPPERS AND MEATBALLS

In a bowl, mix lean mince, a couple of eggs, and some rolled oats; your aim is to create a consistency that sticks. Add in a bit of garlic, onion, some herbs and spices, and finely chopped pepper. Now make some lekker little balls out of the mixture and put onto a non-stick baking tray. This needs to go in the oven for around 35 minutes. While that’s going, fry strips of onion and pepper and ten minutes before the end throw them on top of the meat balls to roast a little.

photo-4-1

My table extras will include:

  • Baked Beans
  • Steamed Vegetables
  • Garlic Mushrooms
  • Basmati Rice (For those that want it… It is Cape Town!)

 

 

Lastly, comes dessert…

 

CARROT CAKE SHAPES

  • 3/4 Cup of oat flour 
  • 1/2 Cup of coconut flour
  • 1 Tbs of baking powder
  • 2 Tbs of cinnamon
  • 1/2 Tbs each of ground nutmeg and ground ginger
  • 8-12 Packets of splenda
  • 1 Cup of egg whites
  • 1 Cup of grated carrots
  • 1 Tbs of coconut oil
  • 1/2 Cup of unsweetened apple sauce
  • 1/4 Cup of almond milk
  • 2 Tbs of Vanilla extract

Make sure you preheat the oven before baking, and spray a baking tray (or have a non-stick tray ready). Mix the oat flour, coconut flour, baking powder, cinnamon, nutmeg, ginger and sweetener together. Separately, whisk together egg whites, carrots, coconut oil, apple sauce, almond milk and vanilla. Add both the ingredients until just blended, being careful not to over mix. Soon the mixture into any shaped cutter or cake cup you like! Bake for 25 mins. YUMMMMMMMYYYYYYYYY !!!! 🙂 🙂 🙂 🙂 🙂 🙂

carrotcake2

 

 

A LITTLE EXTRA PUDDING

  • Chop up melon, banana, mango and any other fruit you fancy. Place in a large bowl. Add dashings of greek yoghurt. Sprinkle with nuts, flaxseed and protein powder. Finish with a dollop of honey.

 

 

Make duah for me ladies, this could be a hectic kitchen day!

Let me know if you try and of the recipes and how they turned out! ❤

Safiyah Esack – 13/4/2013

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2 thoughts on “Giving it large for 3 whole courses.

  1. Another hidden treasure revealed. Never ceases to amaze! At least this one I can eat…WELL DONE GIRL. You know the way to my heart. LOVE DAD 🙂

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