Lose It! — November 01, 2017

SPICY BACON CHICKEN WINGS
SERVES 4

• 12 chicken wings


• 1 tbsp paprika


• 2 tsp dried chilli flakes


• 1 tsp dried and ground peri peri
  spice mix


• Himalayan salt and black pepper


• 200g streaky bacon


• 2 tbsp xylitol syrup


• celery sticks, to serve

FOR THE DIP

• 100g blue cheese, crumbled


• ½ cup low-carb mayonnaise


• ½ cup double cream yoghurt


• 7g fresh parsley, chopped


• Himalayan salt and black pepper


• extra-virgin olive oil, to garnish


• micro herbs, to garnish

1. Preheat the oven to 200 ̊C. Place the wings in a
   bowl and sprinkle the paprika, chilli flakes and peri peri
   on top. Season well. Wrap a piece of bacon around
   each wing, thread them onto metal skewers and place
   them on a baking tray. Drizzle xylitol syrup over the
   wings. Roast for 25–30 minutes or until the wings are
   golden and cooked through.


2. For the dip: Blitz to combine all the ingredients in
   a food processor and season to taste.


3. To serve: Drizzle olive oil on the dip and sprinkle
   some micro herbs on top to garnish it. Serve the wings
   hot with the dip and celery sticks.

SMOKED SNOEK & PUMPKIN
FRITTERS
SERVES 4

FOR THE FRITTERS

• 200g smoked snoek, bones removed and
  finely flaked


• 200g ricotta cheese, crumbled


• 1 cup cooked and mashed pumpkin, all water
  squeezed out


• 2 eggs, beaten
  
  
  • 2 tbsp psyllium husk
  
  
  • 2 tbsp coconut flour
  
  
  • 1 tsp baking powder
  
  
  • 7g fresh parsley, finely chopped
  
  
  • Himalayan salt and white pepper
  
  
  • 3 tbsp coconut oil, for shallow frying
  
  
  
  

TO SERVE

• 1 cup crème fraîche


• fresh parsley leaves, to garnish


• 1 lemon, cut into wedges

1. For the fritters: Place all the ingredients in a large
   bowl, season well and stir to combine.


2. Shape the fritter mixture into 8 rounds. Heat a
   frying pan and add the coconut oil. Cook each fritter
   for 3–4 minutes on each side or until they are golden
   and crispy.


3. Drain the fritters on paper towel.


4. To serve: Serve the fritters hot with dollops of
   crème fraîche, garnished with parsley and with lemon
   wedges on the side.

MINI INDIAN-STYLE CHICKEN PIZZAS

SERVES 4

• 4 ready made low-carb pizza bases

FOR THE TOPPING

• 2 tbsp coconut oil


• 3 chicken breast fillets, cubed


• 2 tbsp curry powder


• 1 tsp chilli powder


• ¾ cup coconut milk


• Himalayan salt and black pepper


• 200g mozzarella cheese, grated


• 200g Rosa tomatoes, chopped


• baby salad leaves, to garnish


• fresh coriander, to garnish

FOR THE SAUCE

• 15g fresh coriander, chopped


• 1 garlic clove, chopped


• 2 tsp xylitol


• juice of 1 lime


• ¼ cup coconut milk
  -^1 / 3 cup sour cream