Lose It! — November 01, 2017

BILTONG AND
SUN-DRIED TOMATO
WRAPS
SERVES 4

• ¾ cup low-carb mayonnaise,
  plus ½ cup to serve


• 2 tbsp powdered biltong


• 4 low-carb wraps


• 2 baby gem lettuces, leaves
  separated


• 8 sun-dried tomatoes,
  marinated in a vinaigrette
  of extra-virgin olive oil and
  vinegar and chopped


• 130g ham slices


• Himalayan salt and black
  pepper

1. Mix the mayonnaise and
   biltong and spread it on one side
   of each wrap.


2. Top with the lettuce, sun-dried
   tomatoes and ham, and season.
   Roll each wrap into a tight
   sausage shape.
   3. Cut each wrap into three pieces
   and secure them with toothpicks.
   4. To serve: Keep chilled and
   serve with extra mayonnaise

TOMATO & HERB

DRUMSTICKS

SERVES 4

• 3 tbsp tomato paste


• 2 tbsp coconut oil, melted


• 1 tbsp xylitol


• Himalayan salt and black
  pepper


• 8 chicken drumsticks


• fresh herbs, to garnish

FOR THE RUB

• 1 tbsp sea-salt flakes


• 2 tbsp black pepper, ground


• 2 tbsp dried rosemary


• 2 tbsp dried oregano

1. Preheat the oven to 180 ̊C.
   Mix the tomato paste, coconut
   oil and xylitol in a small bowl
   and season. Brush the mixture
   onto the drumsticks. Mix the rub
   ingredients and sprinkle it all over
   the drumsticks. Place them on a
   lined baking tray and roast them

per serving

fat 75g

carbs 9g

protein 33g

food / picnic