Pumpkin Pie

  • Crust:

    2 cups blitzed pecan nuts

    Melted butter

    Pie:

    500 ml steamed, pureed pumpkin (or 100% pure Pumpkin puree in the tin)

    2 whole eggs

    1 cup cream

    1 cup sugar equivalent (Monk fruit/stevia)

    2 teaspoon ground cinnamon

    1 teaspoon ground nutmeg

    1/4 teaspoon ground ginger

    Pinch ground cloves

    1/4 t salt

  • 1. Preheat the oven to 220 degrees.

    2. Blitz pecan nuts and add melted butter – enough to hold everything together,

    about 45 ml.

    3. Press crust into a greased pie dish,and put in the fridge until needed.

    4. Blend all pie ingredients in a food processor until smooth.

    5. Pour over the prepared crust.

    6. Put the pie in the oven and immediately turn the oven down to 190 degrees.

    Bake for 15 minutes.

    7. After 15 minutes, turn the oven down to 150 degrees. (This cooks the crust, so it is not soggy, but then allows the custard to bake more slowly.)

    Bake for 40 minutes.

    8. Allow to cool slightly, and served sliced with whipped cream (I whip my cream with a teaspoon of monk fruit/stevia and a dribble of vanilla extract.

  • (+/-) 60 minutes

Carb-Free Lasagne

  • Makes +/- 8 servings

    1.Extra Lean Beef Mince - 1kg

    2. Onion - 1 large

    3. Courgette - 1 large thinly sliced into sheets

    4. Tomato and herb sauce (sugar free) - 1 jar

    5. Olive oil

    6. Salt

    7. Pepper

    8. Italian herbs

    9. Mozzarella grated Cheese 4 cups

    Ricotta Cheese Sauce:

    1.Ricotta Cheese 1 -2 tubs

    2. Almond Milk unsweetened

  • 1.Chop onions finely.

    2. Add 2 tablespoons of olive oil to a medium hot pot.

    3. Add onions and cook until golden brown.

    4. Add the mince, plus seasonings and cook until thoroughly cooked through

    5. Simmer for an extra few minutes with lid off until all juices have cooked through, until no liquid is seen.

    6. Add the tomato and herb mix and simmer further.

    Ricotta Cheese Sauce:

    1.Scoop ricotta cheese into a bowl and add 1/- 150ml Almond milk.

    2. Stir together with a spoon until a smooth thick pouring texture has been achieved.

    I advise adding a little milk at a time, until the desired texture has been achieved.

    Start layering the lasagna dish with the mince mixture as the 1st layer

    2nd layer with courgette slices

    3rd layer, pour ricotta cheese sauce thinly over the courgette slices

    4th layer, sprinkle grated mozzarella cheese over the ricotta sauce

    Then repeat all four step again, ensuring the last layer of mozzarella cheese covers the entire top perfectly.

    Bake in the oven on medium heat 180 degrees for +/- 25min.

    Boun Apetito

  • (+/-) 25min

Mich Quiche

  • 1. 1 x cup Broccoli or 4 x cup spinach finely chopped & steamed

    2. 1 x packet bacon finely chopped & air fried

    3. 1 small whole white onion finely chopped & sauteed

    4. 2 x cup Feta, mozzarella & cheddar cheese mix

    5. 1 + 1/2 cup egg whites,

    6. 2 x whole eggs

    7. Salt & pepper + fresh herbs

    8. Butter

  • Whisk all eggs together in a bowl.

    Add all cooked ingredients into the egg mixture.

    Add the 1 cup cheese mixture into the same bowl & mix all together

    Add in salt & pepper + herbs

    Pour mixture into lightly buttered pie oven dish.

    Sprinkle remaining cheese over top of mixture.

    Bake in a preheated oven at 180-200 for about 20-30min.

    Keep checking if fully cooked through. There should be no liquid showing & have golden glaze on top.

  • (+/-) 25min

Protein Power Pancakes

  • 1. Egg Whites 350ml

    2. Oats - 30g

    3. Vanilla essence – 1 x teaspoon

    4. Salt (pinch)

    5. Stevia powder (to desired sweetness)

    Toppings:

    1. Diabetic jam or honey 1 x teaspoon

    2. Nut Butter Sugar Free – 1 x teaspoon

  • Mix all together in a bowl

    Add teaspoon butter or coconut oil to heated pan

    Pour ingredients into a medium size pan

    Place lid on for a few seconds and lower heat

    Once golden underneath, flip over for a few seconds.

    Place it on a plate (like a pizza) then add toppings while still hot.

    You can make mini pancakes or 1 big pizza pancake.

    Enjoy!

  • (+/-) 25min

Hot Baked Berry Blaze Pudding (Mich’s Fav)

  • 2 x cups Frozen mixed berries

    500g Double Cream Plain Greek Yogurt

    1 x slab of 75% - 90% Lindt Dark Chocolate

    sprinkle Cinnamon

    stevia Sweetener to desired taste

  • Preheat oven to 180

    - Add frozen berries to the baking dish - allow to defrost naturally. You will notice berry liquid releasing naturally.

    - Add the Greek yogurt into a mixing bowl, sprinkle cinnamon and sweetener of choice together– mix well.

    - Spoon the greek Yogurt mixture over the defrosted berries

    - Place broken pieces of dark chocolate all over the top of the yogurt mixture and place in a heated oven.

    - Bake until lightly golden and chocolate has melted

    - Eat while it's still hot.

    Do not over bake.

  • (+/-) 25min

“Carb-Free” Bread

*Can be eaten with all PowerfulMe Eating Plans, Programs & Fasting Protocols*

  • - 1 + 1⁄4 cups almond flour

    - 5 tablespoons ground psyllium husk powder

    - 1 teaspoon sea salt

    - 2 teaspoons baking powder

    - 2 teaspoons apple cider vinegar

    - 1 cup boiling water

    - 3 egg whites

    - 2 tablespoons sesame seeds

  • Step 1:

    - Preheat oven to 350 (175)

    - Mix dry ingredients in a bowl

    Step 2:

    - Bring water to boil

    - Add in vinegar and egg whites to the bowl, while beating with hand mixer for about 30 seconds. - Don’t over mix the dough, consistency should resemble “play-doh”.

    Step 3:

    - Moisten hands and form dough into a greased baking bread tin, or into 4-8 pieces of bread rolls, or you can also make hot dog or hamburger buns.

    - Place on or into a greased baking sheet or tin.

    Step 4:

    - Bake on a low rack in the oven for about 50-60 minutes, depending on the size of your bread. - They are done when you hear a hollow sound when tapping the bottom of the loaf or bun.

    Step 5:

    - Serve with proper farm butter and toppings of your choice. - Store bread in the fridge or freezer.

  • (+/-) 50-60min