Lose It! — November 01, 2017

1. For the topping: Heat the
   coconut oil in a pan, add the
   chicken-breast cubes and spices
   and sauté until the chicken is
   golden brown. Stir in the coconut

milk and simmer for 7 minutes.

Season well. Remove the pan

from the heat and set it aside.

2. For the sauce: Place all the
   ingredients in a blender and blitz
   until smooth.


3. Preheat the oven to 200 ̊C. Cut
   eight 9cm rounds out of the pizza
   bases, place the rounds onto
   a lined baking tray, divide the
   cheese and tomatoes between
   the rounds and top each one with
   the chicken mixture. Bake them
   for 7–10 minutes.


4. To serve: Serve the mini
   pizzas hot with the coconut
   sauce and garnished with salad
   leaves and fresh coriander.

Freeze the cuttings

from the pizza bases.

They can be used as

bases for finger-food

snacks or you can

toast them and serve

them with dips.

Great

tip

WHOLE ROAST CHEESY

CAULIFLOWER

SERVES 4

• 2 tbsp coconut oil


• 1 onion, chopped


• 2 garlic cloves, minced


• 2 tsp ground cumin


• 1 cup home-made vegetable
  or chicken stock


• 1 large cauliflower head


• 2 tsp ground coriander


• ½ tsp smoked paprika


• Himalayan salt and black
  pepper


• 100g vine tomatoes


• 200g Cheddar cheese, grated


• 1 avocado


• fresh coriander, to serve


• limes, cut into wedges,
  to serve

1. Preheat the oven to 190 ̊C.
   Heat 1 tbsp coconut oil in a
   heavy based, oven-proof pot, add
   the onion and garlic and sauté
   until golden. Add the cumin and
   stock, bring the liquid to a simmer
   and cook for 5 minutes. Remove
   the pot from the stove.


2. Place the cauliflower on
   a board, melt the remaining
   coconut oil and rub it over the
   cauliflower, sprinkle the spices
   on top and season well. Place
   the cauliflower in the pot with
   the stock, cover it with a lid and
   bake it for 1 hour. Remove it from
   the oven.


3. Preheat the oven grill. Remove
   the lid from the pot, add the vine
   tomatoes and sprinkle the cheese
   over the cauliflower. Place the pot
   under the grill and grill until the
   cheese is golden.


4. To serve: Smash the avocado
   and garnish it with fresh coriander.
   Serve the cauliflower warm with
   the avocado and lime wedges.

per serving

fat 31g

carbs 14g

protein 16g