Fabulous Fat Bombs- From Facebook (Banting: Real Meal Revolution)

Melt butter and coconut oil ( about 250ml) together on low temperature
Add 1 Heaped spoon Macadamia butter
Add Vanilla extract
Two table spoons Stevia
Stir it well together.
Take it off the stove and add
2 Heaped tablespoons cocoa powder
a hand full of dried Cranberries,
Home roasted Almond flakes,
Crushed Walnuts
2 third cup unsweetened designated coconut
Mix everything well. Let it stand a bit to cool off and thicken.
Add a 1/4 cup of cream stirring well.
Dish into ice trays
Absolute divine – too bad we are limited to two fat bombs a day!

The Iron You se resep vir Shwarma Chicken

Shawarma Chicken Bowls with Basil-Lemon Vinaigrette                               

Ingredients 
Serves 4

Chicken Shawarma

1 lb / 453 gr free-range organic chicken breast, cut into 3-inch strips
2 tablespoons olive oil
2 tablespoons lemon juice
¾ teaspoon fine grain sea salt
3 garlic cloves, minced
1 teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon ground coriander

Salad

6 cups / 3.5 oz / 100 gr spring greens
1 cup / 5.3 oz / 150 gr cherry tomatoes, halved
2 handfuls torn fresh basil leaves
1 avocado, sliced

Basil-Lemon Vinaigrette

2 large handfuls fresh basil leaves
1 clove garlic, smashed
½ teaspoon fine grain sea salt
2 tablespoons fresh lemon juice
5 tablespoons olive oil

Directions

In a bowl whisk olive oil, lemon juice, garlic, salt, curry powder, cumin and coriander until combined.
In a shallow sealable container or in a large Ziploc bag, combine chicken strips and marinade.
Cover or seal and marinate in the refrigerator for at least 20 minutes (marinate overnight for fullest flavor.)
When you're ready to make the meal, heat a large nonstick skillet over medium-high heat.
Add a tiny bit of olive oil, add the chicken and cook until golden brown and cooked through, about 6 to 8 minutes turning regularly, until juices run clear. 
In the meantime make the vinaigrette. In a food processor (or small blender), process the basil, garlic, salt, and lemon juice until smooth. With the motor running, slowly add the oil. Blend until combined. Set aside.
To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the tomatoes, basil, and avocado.
Drizzle the bowl with the basil-lemon vinaigrette.
Serve!

Nutrition facts

One serving yields 392 calories, 28 grams of fat, 9 grams of carbs and 27 grams of protein.

Low Carb Scones

2 egg yolks (or one egg)
100 g philadelphia cream cheese
1 Tbsp sunflower seeds
200 ml (a coffee cup) almond flour
1 tsp baking powder
pinch of salt








1.Preheat oven to 180°C.
2.Combine egg and cream cheese, mix well.
3.Add all the other ingredients.
4.Using two spoons, place 6 heaps of dough on a grease proof baking sheet on an oven tray.
5.Bake in oven for 15-20 minutes, until lightly brown.
6.Leave to cool.

2 minute microwave bread

Bread- 70ml almond flour, 1 egg, 25ml melted butter, pinch of salt, 2.5ml baking powder, tablespoon cream cheese (optional). Put it in a bowl or cup an mix well. Put it in the microwave for about 2 min. Depends on your microwave. (I add 20sec). Bread DONE!! I am going to experiment with the almond flour and cream cheese next time. Going to reduce the almonds and increase the cream cheese. The bread is very filling and a bit on the heavy side therefor I would prefer it with less almond flour. Otherwise a great substitute.

Crafty Hippy: Gypsy Head Scarf

Crafty Hippy: Gypsy Head Scarf: Materials Needed: Any worsted weight yarn, about 50g. J (6mm) hook darning needle Pattern: Ch 144. (for the thinner one I did 1...