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Low Carb Waffles with Caramelized Banana and Fresh Strawberries
Johannesburg

Healthy Recipes To Enjoy Throughout The Day

Posted In: Lifestyle

Kickstart your morning with this easy and delicious recipe that will fuel your energy for that daily hustle. And what’s great about it is that it’s healthy

Cara Lisa is one of my favourite health bloggers, whose approach to health is holistic, from physical to mental wellness. Her blog http://www.caralishious.com and vegan ice cream is a delicious haven for the health conscious.  She shares some of her favourite recipes you can enjoy this Friyay!

Low Carb Waffles with Caramelized Banana and Fresh Strawberries.

 

BREAKFAST: 

Low Carb Waffles with Caramelised Banana and Fresh Strawberries:

Makes 1 large waffle | Ready in 15 mins

Ingredients: 

3 egg whites, or 2 egg whites plus 1 whole egg

2 tbsp. almond flour

2 tbsp milk of choice (I used unsweetened almond milk)

1/2 tsp. baking powder

2 tbsp xylitol (or stevia)

Toppings

3 tsp. xylitol

1 banana cut into slices

3 strawberries – cut into slices

Macadamia nut butter

Instructions: 

Step 1:

Whip 2 of the egg whites to stiff peaks. You can either use a hand mixer, an egg beater, or a whisk if you want a workout.

Step 2:

Once you have stiff peaks, stir in the almond flour, milk of choice, baking powder, xylitol, and either 1 whole egg. Heat up your waffle iron to the highest temperature, and grease or spray it with nonstick olive oil/coconut oil spray.

Step 3:

Pour in the batter (You can do it in two batches if you need to.), and cook in the waffle iron until browned, about 3-4 minutes. Remove from waffle iron using a spatula and allow to cool a little before adding toppings.

Step 4:

Place xylitol in a heated pan and allow to melt. Add sliced bananas and cook on medium heat until xylitol starts to caramelize over bananas. Once slightly browned, remove from heat.

Step 5:

Top waffles with generous caramelized banana, generous spoonfuls of macadamia nut butter and freshly sliced strawberries

Ostrich Lettuce Cup Burgers with Sweet Potato Fries and Basil Pesto

Ostrich Lettuce Cup Burgers with Sweet Potato Fries and Basil Pesto

Lunch: 

Serves 4-6 | Ready in 30 mins

Ingredients:

6 ostrich patties

1 tbsp. extra virgin olive oil

Himalayan pink salt to taste

¼ cup low sodium soy sauce

1\2 ginger root – chopped

½ cup water

2 tsp. xylitol

8 large butter lettuce cups

4 sweet potatoes – cut into thin julienne strips

1 tbsp. extra virgin olive oil

½ cup homemade pesto –see recipe here

Instructions:

Step 1: Prepare Ostrich Marinade

Combine soy sauce, water, sesame oil and xylitol in a small bowl and whisk thoroughly until well combined.

Step 2: Prepare Ostrich Patties

Place ostrich patties on a large baking tray and drizzle with olive oil. Baste each patty with generous amounts of teriyaki marinade. Cover and allow flavor to seep in for 1-2 hours in the fridge.

Step 3: Prep Sweet Potato Fries

Place sweet potato strips on a medium sized baking tray. Drizzle with olive oil and sprinkle with Himalayan salt. Oven bake at 180°C for 20mins until cooked through. Once cooked change oven to grill and allow to brown for 5 minutes until crisp. Remove from heat.

4: Cook Ostrich Patties

While sweet potato fries are cooking, place ostrich patties on warmed braai and grill for 5-6 minutes a side. Once char grilled and fragrant, remove from heat. If you don’t have a braai (BBQ) facility, simply oven grill patties for 10 minutes (turning in between).

To serve:

Place washed lettuce cups on a plate. Top with sliced cherry tomatoes, ostrich patty and a generous spoonful of homemade pesto. Serve together with 1 cup sweet potato fries.

DINNER:

Lemony-Cinnamon Chicken with Honey Mustard Glaze

Lemony-Cinnamon Chicken with Honey Mustard Glaze

Ingredients:

6 free-range skinless free-range chicken breasts – Food Lovers Market has a great assortment of free range, organic

chicken

2 tbsp. cinnamon

2 tsp. cayenne pepper

2 tbsp. olive oil

1 tbsp. olive oil to grease oven-proof dish

1 tbsp. raw honey

1 fresh lemon sliced into halves

1 tbsp. wholegrain mustard

2 tsp. Himalayan pink crystal salt

1 tsp. ground black pepper

1 tsp. organic ground ginger

Instructions:

Step 1: 
Place oven on grill
Grease oven-proof dish with olive oil

Step 2:
Prepare Chicken marinade:
Combine olive oil, 1 tsp. cayenne pepper, cinnamon, ginger, raw honey, and wholegrain mustard into a bowl and whisk together until all ingredients are thoroughly combined.

Step 3:
Dip individual chicken breasts into the marinade, coat thoroughly and place on an oven-proof dish.
Baste chicken breasts with remaining marinade

Step 4:
Season with salt and pepper
Add 1 thinly sliced lemon piece to each of the chicken breasts
Sprinkle 1 tsp. cayenne pepper over chicken breasts

Step 5:
Place marinated chicken breasts into oven and grill for 20 minutes until cooked through completely. Turn chicken breasts over at 10 minutes to cook evenly on both sides.
Once cooked remove from oven

Step 6:
Garnish with chopped chives and sprinkled cinnamon

Serving Suggestion:
Serve together with roasted vegetables or a side green salad

What is your favourite healthy dish?

These ingredients are supplied by Cara Lisa on

http://www.caralishious.com/recipes/breakfast/low-carb-waffles-with-caramelized-banana-and-fresh-strawberries

http://www.caralishious.com/recipes/lunch-dinner/lemony-cinnamon-chicken-with-honey-mustard-glaze

http://www.caralishious.com/recipes/lunch-dinner/ostrich-lettuce-burgers-with-sweet-potato-fries-and-basil-pesto

Connect with Cara Lisa on:

Instagram: @caralishious

Twitter: @caralishious

 

 

 

  • subscript
    May 12, 2018

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