Blvd Foods Blog

Introducing: our Real Rocky Road recipe. We’ve replaced the usual sugar-laden ingredients with real, wholefoods that’ll satisfy sweet cravings and give you all the energy you need to power through your busy day.

Ingredients:
• #BBNoBake Almond Cluster premix
• ¼ pistachios, chopped
• ¼ cranberries / blueberries / raspberries, chopped
• Zest of 1 orange

Method:
1. Make the #BBNoBake Almond Cluster premix as instructed on the pack. Add in the pistachios, orange zest and berries. Stir to mix through.
2. Pour into a lined container and refrigerate to set.
3. Once set, remove from the container and cut into bars or squares. Enjoy!

Transfrom Banting Blvd's Coconut Loaf Premix into something spicy.

This Women’s Month, we’re honouring the ladies who inspire us to tap into our feminine #GirlBoss powers and live life with intention. That’s why this week, we’d like to introduce you to magnificent mom and health foodie, Thozama Maluleka!

This Women’s Month, we’re honouring the ladies who inspire us to tap into our feminine #GirlBoss powers and live life with intention. That’s why this week, we’d like to introduce you to drama student and health food lover, Alexandra May (@alexy.may).

We’d like to introduce you to Petra Ceronio (@bbg_bunny_za). She’s fitness and business #goalz with an enviable Instagram feed to match! We’ve loved getting to know her over on the ‘gram, and can’t wait for you to find out more about her dreams, inspiration and self-care tips…

This Women’s Month, we’re honouring the ladies who inspire us to tap into our feminine #GirlBoss powers and live life with intention. That’s why this week, we’d like to introduce you to a self-confessed bacon freak: Rita.

INGREDIENTS

Banting Blvd Flapjack & Fritter Premix
1 punnet of Zucchini (courgettes), thick/long slices
2 large Eggs
LCHF oil for frying
Seasoning

INSTRUCTIONS

• Pour 1 cup of Banting Blvd Flapjack & Fritter Premix onto a plate
• Whisk eggs in a bowl
• One at a time, dip slices of zucchini first into dry premix, then into the egg mixture, then back into the dry premix until fully coated.
• Heat oil at a medium heat in a pan on a stove top. Gently fry zucchini chips until golden brown.
• Season with salt and black pepper then serve hot. 

Makes 12 Fritters.

INGREDIENTS
Banting Blvd Flapjack & Fritter Premix
1C Aubergine (eggplant), coarsely grated
¾C Parmesan, grated  
1T Lemon Zest
¼C Flat-Leaf Parsley, chopped
Seasoning
LCHF oil for frying

INSTRUCTIONS

For fritters:

• Follow the Banting Blvd Flapjack & Fritter Premix instructions.
• Add aubergine, parmesan, lemon zest, flat-leaf parsley and seasoning to batter.
• Heat oil at a medium heat in a pan on a stove top. Gently fry fritters until golden brown.

To serve:

• Combined 1C Greek yoghurt, juice of ½ lemon, salt and black pepper.
• Fry 1-2 eggs and serve on Breakfast Fritters with a dollop of seasoned yoghurt and garnish. 

Makes 1 Chocolate Cake. 

INGREDIENTS
Banting Blvd Chocolate Cake Premix

1 tub Cream Cheese
½C Cocoa Powder
1T Granulated Coffee
Preferred Sweetener (We used 1T Xylitol)
2t Vanilla Essence
½C Cream, or as needed
Berries, to serve

INSTRUCTIONS
For Mocha Frosting:

• Whisk together cream cheese, cocoa powder, coffee, sweetener and vanilla essence until smooth and creamy.
• Add in cream to desired consistency.

For Chocolate Cake:

• Follow the Banting Blvd Chocolate Cake Premix instructions.
• Once cooled, ice with Mocha Frosting and sprinkle with berries. 

Makes 12 muffins.

FOR MUFFINS:

INGREDIENTS
Banting Blvd Savoury Muffin Premix
1 packet Pitted Olives, chopped
2C Spinach, shredded
½C Feta, crumbled

INSTRUCTIONS

• Follow the Banting Blvd Savoury Muffin Premix instructions.
• Add olives, spinach and feta to mixture.
• Pour mixture into muffin tray and bake for approximately 20 minutes, oven temperatures may vary.
• Remove from oven and allow to cool. Store chilled.

FOR SOUP:

INGREDIENTS
4 large Red Peppers, quartered

4 Red Onions, quartered
2 tins Whole Tomatoes, quartered
1 whole Garlic bulb, halved
2 small Red Chillies
2T Rosemary
Olive Oil
Seasoning
2C Chicken Stock

INSTRUCTIONS

• Heat oven to 180˚
• In large pan, season red peppers, red onions, tomatoes, garlic and chillies with rosemary, olive oil, salt and black pepper.
• Roast for approximately 50 minutes, oven temperatures may vary.
• Remove from oven and allow to cool slightly. Remove rosemary, garlic and chillies then puree with stick blender.
• Put puree into a pot on a stove top and add in chicken stock. Bring to boil.
• Best served with a dollop of Greek Yoghurt.

Makes 15 Flapjacks and 1 cup of Espresso Butter.

INGREDIENTS
Banting Blvd Flapjack & Fritter Premix 
500ml Cream
2T Granulated Coffee
Preferred sweetener (we used 1T Xylitol)
½t Salt

INSTRUCTIONS
For Espresso butter:

• Dissolve coffee, sweetener and salt in cream.
• Use an electric mixer to whip the cream until it forms to butter and liquid separates.
• Strain the butter to remove as much liquid as possible.
• Store in the fridge in an airtight container.

For flapjacks:

• Follow the Banting Blvd Flapjack & Fritter Premix instructions.
• Serve with a dollop of Espresso Butter on hot Flapjacks.

Makes 2 medium pizza bases.

Ingredients
Banting Blvd Pizza Base Premix
1T Turmeric
1 small tin Tomato paste
½C Mozzarella, grated
1C Spinach, shredded
½C Feta, crumbled
Rocket

Instructions
For the pizza base:

• Add Turmeric to dry premix.
• Follow the Banting Blvd Pizza Base Premix instructions.

For the topping:

• Spread a thin layer of tomato paste onto the base and sprinkle with mozzarella.
• Top with spinach and feta.
• Grill in an oven at 180˚C until the cheese begins to brown. Remove from oven.
• Season with black pepper, garnish with rocket and serve.