Blvd Foods Blog

This recipe originally appeared on www.sugarfreemom.com, by Brenda Bennett

Serves: 8

Ingredients

4 cups thinly sliced zucchini (about 2-3 medium)
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons Himalayan salt 

Instructions

Use a mandolin or slice zucchini as thin as possible.

In a small bowl whisk olive oil and vinegar together.

Place zucchini in a large bowl and toss with oil and vinegar.

Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.

Depending on how thin you sliced the zucchini and on your dehydrator the drying time will vary, anywhere from 8-14 hours.

To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 100C for 2-3 hours. Rotate half way during cooking time.

This recipe originally appeared on www.bonappetit.com, by Sara Dickerman

Ingredients

1/4 cup raw shelled pumpkin seeds
2 tablespoons chia seeds (or any seeds you like)
2 tablespoons sesame seeds
1/4 teaspoon flaky sea salt
8 ounces chopped bittersweet chocolate (at least 75% cacao)

Instructions

Heat a dry pan over medium-high heat; add pumpkin seeds. Toast, stirring occasionally, until the pumpkin seeds first start to pop, about 1 minute. Pour seeds into a bowl. Toast other seeds in the same pan over medium-high heat, stirring frequently, until fragrant and just starting to turn golden, about 45 seconds. Add to bowl with pumpkins seeds. Add salt; toss to combine.

Place chocolate in a microwave-safe bowl. Microwave at 50% power for 1 minute. Stir; continue cooking in 30-second bursts, stirring after each, until chocolate is melted.

Pour melted chocolate onto a paper–lined baking sheet; smooth out into a thin even layer (it will not cover the entire sheet pan). Evenly sprinkle seed mixture over chocolate. Let stand at room temperature until set, 2 hours or more. Break into 8 pieces (chocolate may be soft, depending on brand used). Store airtight in refrigerator. Let stand at room temperature for 10 minutes, if desired, before eating.

Serves: 6 – 10 fritters
Prep Time: 10 minutes
Cooking Time: 15 minutes

INGREDIENTS
1 tbsp coconut oil
500g pumpkin
125ml dry HEBA pap
½ tsp baking powder
1 tsp vanilla essence
¼ tsp cinnamon
¼ tsp nutmeg
1 tsp Himalayan salt
125ml milk
1 egg
1 tbsp Xylitol
1 tbsp Ground cinnamon

INSTRUCTIONS

• Cook butternut in water until soft. Drain off excess water and mash.
• Add the heba and baking powder to the pumpkin and mix well.
• Add the egg, vanilla and spices to the mix.
• Add milk and stir well.
• Fry spoonful’s in lightly greased, heated pan until brown on both sides.
• Sprinkle with the cinnamon and xylitol.

This recipe originally appeared on www.ruled.me

Yields 24

Ingredients

Bread Stick Base

2 cups Mozzarella Cheese
3/4 cup Almond Flour
1 tbsp. Psyllium Husk
3 tbsp. Cream Cheese
1 large Egg
1 tsp. Baking Powder

Italian Style

2 tbsp. Italian Seasoning
1 tsp. Salt
1 tsp. Pepper

Extra Cheesy

1 tsp. Garlic Powder
1 tsp. Onion Powder
3 oz. Cheddar Cheese
1/4 cup Parmesan Cheese

Cinnamon Sugar

3 tbsp. Butter
6 tbsp. xyltiol
2 tbsp. Cinnamon

Instructions

Pre-heat oven to 200C. Mix together egg and cream cheese until slightly combined. Set aside.

In a bowl, combine all the dry ingredients: almond flour, psyllium husk, and baking powder.

Measure out the mozzarella cheese and microwave in 20 second intervals. Stir the cheese each time you take it out of the microwave and continue microwaving until sizzling.

Add the egg, cream cheese, and dry ingredients into the mozzarella cheese and mix together.

Using your hands, knead the dough together. Once it is combined, set on a silicon mat.

Press the dough flat until you have a full baking sheet worth of dough. Transfer the dough to some foil so that you can use a pizza cutter on it. Knives and sharp objects should never be used on a silicon mat!

Cut the dough and season per ingredients above.

Bake 13-15 minutes on top rack until crisp.

Serves: 2
Prep Time: 5 minutes
Cooking Time: 40 minutes

INGREDIENTS
250g extra-lean minced beef
1 clove garlic, peeled and crushed
1 large onion, peeled and chopped
2 tbsp dry HEBA pap
125ml beef stock
Himalayan salt
Ground black pepper
50g cheese, grated

INSTRUCTIONS

• Heat a large non-stick frying pan and add the mince. Fry for 6mins, stirring occasionally, until browned. Add the garlic and onion and cook for a further 2 mins. Stir in the heba  and cook for 1min.
• Add the stock to the pan and stir. Season with black pepper.
• Bring to the boil and allow to simmer for 10-15mins, removing the lid for the final few minutes.
• Spoon the mince into a large shallow dish, then top with creamy HEBA pap, smoothing the surface. Top with grated cheese and place under a preheated grill for 4-5mins or until the top is golden brown.

This recipe originally appeared on www.ditchthecarbs.com, by Libby

Serves: 12

Ingredients

120g butter melted
120g cream cheese softened
3 tbs dark cocoa powder
2 tbs xylitol
1 tsp vanilla
40g walnut pieces (or any other nut)

Instructions

Mix the melted butter and the softened cream cheese until there are no lumps.

Add the cocoa, xyltiol and vanilla. Mix thoroughly.

Add the walnuts and gently mix.

Place into a lined dish, or plate. Put in the fridge to set.

Serve: 4
Prep Time: 30 minutes
Cooking Time: 1 hour 30 minutes

INGREDIENTS
15 ml coconut oil

2 large onions, diced
1 clove garlic, crushed
1 kilogram stewing lamb (or mutton), cubed
Water (enough to cover the meat)
125ml beef stock
500g tomatoes, chopped
5 ml Xylitol
2 ml dried thyme
5 ml fresh coriander
Seasoing to taste

INSTRUCTIONS

• Heat the coconut oil in a large saucepan. Sauté the onions and garlic for about 5 minutes or until the onions are transparent.
• Add the meat and brown quickly on all sides.
• Add the seasoning, a little stock and water then allow to simmer.
• Cover and cook until the meat becomes tender. 
• Add tomatoes, xylitol, herbs and the rest of the stock until the tomatoes have completely cooked through, approx. 1 hour.
• Serve with HEBA krummelpap and frech coriander.

This recipe originally appeared on www.thebantingchef.co.za, by Vibha Sukram

Serves 2

Ingredients

1 cup Flaxseed Flour
1/4 cup Coconut Flour
Water as required
1 Tbs Butter or Ghee
Salt to taste
Butter or Ghee for toasting

Instructions

Boil water in a kettle.

Measure a cup full of water, add salt and butter/ghee and mix.

Mix the two flours together, then gradually add the water mixture to the flours, mixing with a spoon, then knead to a smooth dough. If the dough is sticky add a little more coconut flour. If it is dry add a little water then let it rest for 5 mins.

Heat a frying pan.

Make medium sized balls.

Lay a ziploc bag or cling wrap flat down and rub a little ghee/butter on the underneath to keep it flat. Next place your dough ball, then place another ziploc bag or cling wrap on top. Roll your dough out between the two bag or cling wrap, as it will stop the dough from getting stuck to the rolling pin.

Gently take the roti out and place it on the hot pan. Cook on both sides, applying ghee/butter when turning and toasting.

Serve warm with the curry of your choice!

Serves: 2
Prep Time: 5 minutes
Cooking Time: 40 minutes

INGREDIENTS
10 chicken Feet
2 tsp turmeric
2 tsp Himalayan salt
Water

INSTRUCTIONS

• Rinse the chicken feet under cold running water and remove any feathers that may still be on.
• In a deep pot, bring to the boil enough water to cover the chicken feet. Add the salt, turmeric and chicken feet and simmer until soft.
• Skim off any feathers that may float on the water.
• Drain the water and serve with Krummelpap.

This recipe originally appeared on www.ibreatheimhungry.com, by Mellissa Sevigny

Serves: 12 cookies

Ingredients

½ cup salted butter, softened
pinch of salt
¾ cup xylitol
½ tsp vanilla extract
1 tsp almond extract
2 cups almond flour
⅓ cup sliced almonds

Instructions

Beat the butter, salt, and xyltiol until fluffy. Add the vanilla and almond extracts and blend well.

Add the almond flour and beat until just blended to a stiff dough.

Divide the dough into 12 balls.

Roll each ball into a 7cm log.

Spread the sliced almonds onto a clean surface and crush slightly into smaller pieces with the heel of your hand.

Roll the logs in the almond pieces and then bend the two ends in and pinch slightly to create a crescent shape. (see photo above)

Place the almond crescents on a parchment lined cookie sheet and bake in a preheated 180C oven for 15 minutes. Remove and cool before serving.

Serves: 2
Prep Time: 10 minutes
Cooking Time: 5 minutes

INGREDIENTS
A selection of your favourite cheeses
A selection of Banting cold meats
A selection of Banting spreads and preserves
Crostini Bread

INSTRUCTIONS

• Follow the instructions on the back of the HEBA packet to make Bread in a Mug.
• Slice the bread into even disks and toast by frying in a hot pan, use butter or coconut oil.
• Arrange the meats, cheeses and crostini on a board and serve.