Chicken and Pork kebab in red wine sauce



  • 250 Grams chicken thighs cut in bite sizes
  • 200 Gram pork meat cut into bite sizes
  • 1 1/2 Cup red wine
  • 1 Tablespoon thyme
  • 3 bay leaves crushed
  • 1/2 an onion chopped
  • 2 Cloves of garlic chopped
  • 2 Tablespoon butter
  • 100 Gram mushroom
  • 100 Grams Chopped zucchini
  • 1 Tablespoon sweetener (optional)
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon xanthan gum/ psyllium to thicken sauce
  • Salt and pepper to taste



  1. Add butter in a heated pan, add garlic and onions let it cook until golden brown.
  2. Add thyme and bay leaves and cook or 2 minutes.
  3. Add red wine and bring to boil for 7 minutes and leave to cool completely.
  4. Pour Marinade into Chopped chicken and pork meat, cover and leave in fridge overnight or 24 hours.
  5. Separate meat from marinade, sieve marinade and set aside.
  6. Thread chicken, pork, zucchini and mushrooms onto the skewers alternating as prefered.
  7. Brush meat with oil and cook in oven for 30 minutes at 180 degree celsius. Grill for 5 minutes.
  8. In a saucepan, add marinade and boil until it is reduced by half.
  9. Add vinegar, mix xanthan gum with little water,stir into sauce and boil for 5 minutes.
  10. keep mixing sauce until its thickens, add sweetener if needed.
  11. Season with salt and pepper.
  12. Remove kebabs and serve with hot red wine sauce.

Cauliflower Seafood Soup





  • 2 Tablespoon olive oil
  • 1 Medium sized cauliflower Cut into small pieces
  • 1 Medium sized onion thinly sliced
  • 1 Tablespoon turmeric powder
  • 100 Gram mix calamari, squid , crab etc
  • 100 Gram prawns
  • Mussels or clams
  • 2 cups  Fish stock
  • 1 Tablespoon chilli powder
  • Salt to taste
  • 1 Cup full fat Greek yoghurt
  • 1 lemon


  1. In a heated deep pan, add olive oil.
  2. Add onions and cook for 3 minutes.
  3. Add cauliflower florets and cook for 7 minutes 0n medium heat.
  4. Add turmeric powder and increase heat .
  5. Add prawns and calamari, cook for 1 minutes.
  6. Stir In fish stock  and chilli powder cook for 2 minutes and simmer, add mussels and cook for another 5 minutes.
  7. Remove from heat and stir in yoghurt.
  8. Season as desired, serve with grated lemon zest or juice.

Enjoy as a meal or serve with zero carb rice.

Serve 4 people.

Herbed Rack Of Lamb



  • Rack of lamb
  • 25 Gram ground pork rinds
  • 1 Tablespoon Rosemary
  • 2 Tablespoon parsley
  • 2 Tablespoon mint
  • 2 Tablespoon dijon mustard
  • 2 Cloves of garlic Peeled minced
  • Sea salt
  • Pepper



  1. Preheat oven to 180 degree celsius.
  2. Use a sharp knife to score the fat on the lamb.
  3. In a heated frying pan, brown the meat, fat side down until its golden brown, brown all sides of the meat.
  4. In a bowl, mix pork rinds, herbs, garlic, salt and pepper mix well.
  5. Brush the meat with mustard, and firmly press pork rinds mix on the meat. Leave in fridge for 30 minutes.
  6. Remove from fridge and leave at room temperature for 12 minutes.
  7. Roast for 30 minutes  or until cooked to your preference.
  8. Remove from oven, cover with foil and let it stand for 10 minutes.
  9. Serve as desired.



click here for cauliflower cheese recipe

Strawberry Chocolate Delight



  • 200 Gram strawberries
  • 1/2 Cup of sweetener
  • 5 Teaspoon unflavoured gelatine
  • 1/2 Cup heavy cream ( watered down)
  • 1 Cup  chopped  dark chocolate


  1. Blend strawberries with 1/4 cup of sweetener and 1/3 cup of water until smooth.
  2. Sieve into a bowl.
  3. Divide strawberry puree into two bowls.
  4. In a bowl sprinkle 3 teaspoons of gelatine over 1/2 cup of cold water, leave for 1 minute.
  5. Bring half the puree to boil in a small pan.
  6. Stir in gelatin until it dissolves completely.
  7. Add remaining strawberry puree.
  8. Pour strawberry mix in little cups as desired, refrigerate for 40 minutes.
  9. In a saucepan, Add heavy cream and the remaining sweetener and bring to boil.
  10. Reduce heat and add dark chocolate, keep stirring until smooth.
  11. Sprinkle remaining gelatine in 1/2 Cup of cold water and leave to stand for 1 minute.
  12. Stir in gelatin into  chocolate.
  13. Pour chocolate mix into cups on top the strawberry mix
  14. Refrigerate for 3 hours.



Enjoy with friends and family

Pulled Chicken Roll




  • 4 medium sized chicken breast
  • 1/2 Teaspoon rosemary
  • 1/2 Teaspoon coriander
  • 1/2 Teaspoon curry powder
  • 2 Cloves of garlic
  • 3 scotch bonnets
  • 1 Small onion
  • 1 tomato
  • 1 Tablespoon butter
  • Salt


  • 150 Gram mozzarella cheese
  • 50 Gram almond flour
  • 35 Gram coconut flour
  • 2  Tablespoon cream cheese
  • 1 Egg
  • 1/2 Teaspoon rosemary/ thyme (optional)



  1. Blend tomato. pepper and onion, set aside.
  2. In a pot add chicken, spices,butter, salt and tomato/ pepper onions.
  3. Slow cook for 3 hours using a slower cooker on high, cook for 2 1/2 hours if using the oven at 150 degree celsius.
  4. Once meat is tender, shred into pieces and set aside.
  5. In a microwavable bowl, Mix grated cheese, almond and coconut flour and cream cheese.
  6. Microwave on high for 1 minute, stir then microwave for another 30 seconds.
  7. Add egg, rosemary (optional), mix gently.
  8. Place dough on parchment paper, place another parchment paper over dough and roll flat, if it hardens and becomes difficult to work with, put back in the microwave for 10 -15 seconds to soften again.
  9. Add pulled chicken in the middle of dough and roll to seal.
  10. Bake in oven for 15 – 20 minutes or until golden brown.


Enjoy and share the love

Crispy Barbecued Pork





  • Lean belly pork in one piece
  • 1 Tablespoon coconut aminos
  • 1 Teaspoon ground 5 – spice
  • Salt
  • Black pepper



  1. Pour boiling water over the skin of pork, drain and dry.
  2. Rub all surfaces of meat with salt and leave to dry for 45 minutes.
  3. Score the skin of the pork into desired pattern,
  4. Pierce the meat with a skewer in several places.
  5. Rub coconut aminos and 5 – spice into pork, cover and leave  for an hour.
  6. Place meat, skin side up, in a roasting pan and cook in preheated oven for 20 minutes at 230C.
  7. Lower the heat to 200C. cook for 50 – 55 minutes or until the pork is tender and the skin crispy.

Melon Seed Chocolate Chip Cookies

I have been trying out melon seeds (egusi) as an alternative low carb flour and so far i have made pancakes, muffins, savoury puddings and drinks. I will be Sharing these recipes soon.

Melon seed is from the gourd or squash family and its similar to pumpkin seeds, grown mostly in West Africa. It is higher in nutrients compared to pumpkin seeds.

The rich nutty flavour of the seeds are overpowering, however using a stronger spice like nutmeg helps camouflage the flavour.
If you prefer you don’t have to add spice.

For these cookies I also added some chopped  unsweetened dark chocolate and  3 Tbsp. heavy cream. You can add coconut cream if you prefer which helps give it a creamier after taste.

Psyllium husk was added  for binding however you can also try just baking soda and baking powder and still achieve the same results.





  • 120 Grams melon seeds
  • 1/4 Cup cocoa powder
  • 2 Tablespoon butter melted
  • 1 Tablespoon Nutmeg
  • 1 Tablespoon Cinnamon
  • 1 Tablespoon Psyllium husk
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda ( optional)
  • 1 Egg
  • 1/4 Cup sweetener
  • 3 Tablespoon heavy cream or coconut cream
  • 2 Pieces of unsweetened dark chocolate (80% cocoa) chopped
  • Brown paper


  • 50 Grams unsweetened dark chocolate
  • 1 Tablespoon butter



  1. In  a bowl mix all ingredients together.
  2. Mix well until it can make a dough.
  3. Line your baking tray with brown paper .
  4. Use a spoon to form cookie shapes.
  5. Makes 10 pieces.
  6. Bake in a pre heated oven for 12 – 15 mins at 180 degree celsius.

Chocolate sauce

  1. Place  chocolate, butter in a glass bowl.
  2. In a cooking pan add 1 cup of water and heat, Place glass bowl over pan make sure the water doesn’t touch the base of the bowl.
  3. Let it simmer for 5 minutes, stirring occasionally until it is completely smooth.
  4. Remove from heat and use as required.



Carbohydrates- 3.3g

Protein- 3.6g

Fat- 7.7g

Calories- 97


Join the 45 day challenge to lose weight effectively.



Mint Chutney




  • 35 Grams of fresh mint leaves
  • 2 Green chilli
  • 2 Tablespoon lemon juice
  • 1/4th Ginger
  • 2 Cloves of garlic
  • Quarter of a small onion
  • 1 Cherry tomato chopped
  • 1 Teaspoon salt
  • 1/4 Cup of water


  1. Add all ingredient in a blender.
  2. Pulse till smooth.


Total calories  = 50.35

carbs = 8.5

protein = 3.1

fat = 0.43

Enjoy  as a side  for starters or  with low carb chapati.

Egusi Pudding ( Melon Seeds )



  • 2oog of  Ground Melon seeds ( Egusi )
  • 2 Tablespoon Crayfish
  • 1 Tablespoon Cayenne pepper ( dry pepper )
  • Shredded chicken or beef or fish of your choice
  •  1 Cup Chicken stock
  • 1 Medium sized egg
  • 1 Cup of Water
  • Banana leaves (optional)
  • Salt to taste


  1. In a bowl add egusi, crayfish, pepper and meat or fish of your choice.
  2. Add eggs, chicken stock, egg  and mix well.
  3. Add water and mix together, add more water if needed.
  4. Pour mix into ramekins or wrap in banana leaves.
  5. In a pot add banana leaves to the bottom of pot (optional), add ramekins or warps.
  6. Add water halfway into the pot, making sure it does not cover your mix.
  7. Cover with banana leaves (optional), Add foil paper and steam.
  8. Steam for 40 minutes until it turns solid.



NUTRITIONAL VALUE ( per ramekin ) 5 Ramekins

Carbs – 4g

Protein  – 10.1g

Fat – 20g

Calories – 236

Chicken Pilau



  1. 3 Tablespoon butter or ghee
  2. 1/2 Piece of cinnamon stick
  3. 4 Cloves
  4. 1 Tablespoon of chilli powder
  5.  1 Teaspoon fennel seeds
  6.  1/2  Teaspoon saffron
  7. Shredded roasted chicken
  8.  3 Tablespoon unsweetened  yogurt
  9. 250 Gram cauliflower rice
  10.  1 Cup chicken stock
  11.  Sea salt to taste



  1. In a  heated deep pan, add ghee/butter.
  2. Add cinnamon stick and cloves and fry for 30 seconds.
  3. Stir in fennel seeds, chilli powder and garlic fry for 30 seconds.
  4. Add chicken and fry, stirring for 5 minutes.
  5. Add yogurt a spoonful at a time, stirring until absorbed before adding the next spoonful.
  6. Cover and reduce heat  and simmer for 10 minutes.
  7. Add cauliflower, saffron and  salt.
  8. Cook for 10 minutes.


Garnish with spring onions, toasted almond flakes.

Enjoy and share the love.