Lose It! — November 01, 2017

all the moisture has

evaporated, then place

it in a bowl and let

it cool.

3. Whisk the eggs and
   buttermilk and add this
   to the baby-marrow mixture along
   with the remaining ingredients.
   Season well.


4. Spoon the mixture into the
   tin and bake for approximately
   20 minutes or until the bites are
   golden and firm to the touch.
   Remove the tin from the oven
   and let it cool completely.


5. To serve: Keep the bites
   chilled until you are ready to
   serve, then serve them topped
   with a spoonful of herb oil,
   lemon wedges on the side and
   garnished with fresh herbs.

MEDITERRANEAN

STYLE SALAD

SERVES 4

FOR THE SALAD

• 300g exotic tomatoes, halved


• 1 red pepper, chopped


• 100g black olives, drained
  and pitted


• ½ red onion, sliced


• 200g feta cheese, crumbled
  
  
  • 30g pumpkin seeds
  
  
  • 30g sunflower seeds
  
  
  • 2 tsp ground cinnamon
  
  
  • 1 tsp ground mixed spice
  
  
  • 2 tbsp xylitol
  
  
  • 30g goji berries
  
  
  • pinch of Himalayan salt
  
  
  
  
  
  
  1. Preheat the oven to 180 ̊C.
     Line a baking tray. Place the
     chocolate and coconut oil
     into a small, heat-proof bowl
     set over a pot of simmering
     water. Let the ingredients melt
     until combined.
  
  
  2. Whisk the egg and yoghurt in
     a jug.
  
  
  3. Place the remaining ingredients
     in a bowl and add the egg
     mixture and the chocolate
     mixture. Stir well to combine.
  
  
  4. Spoon the mixture onto the
     prepared baking tray and bake for
     10–12 minutes. Remove the tray
     from the oven and let it cool.
  
  
  5. To serve: Serve the chocolate
     clusters with tea or coffee. Q
  
  
  
  

per cluster

fat 18g

carbs 6g

protein 5g

• 200g zoodles


• 1 tbsp dried oregano

FOR THE DRESSING

• 1 tbsp wholegrain mustard


• 2 tsp honey


• juice of 1 lemon


• ½ cup macadamia nut oil


• Himalayan salt and black
  pepper

1. For the salad: Divide the
   ingredients between four jars.


2. For the dressing: Whisk
   the mustard, honey and lemon
   juice. Slowly whisk in the oil and
   season well.


3. To serve: Just before serving,
   pour the dressing over the salads,
   place the lids on the jars and
   shake well. Serve immediately.

CHOCOLATE CLUSTERS

MAKES 12

• 100g 80% dark chocolate,
  chopped


• 3 tbsp coconut oil


• 1 egg


• ½ cup double cream yoghurt


• 80g pecans, chopped


• 40g desiccated coconut


• 2 tbsp coconut flour