KHEEMA KOFTA WITH GRAVY

INGREDIENTS

400gms beef minced

One big onion (Europe size as India onion, tomato and potatoes are small sizes)

One big Tomato blanched
Yogurt 125gms
1tsp Dhaniya powder find recipe here http://www.findtex.com.au/diabetic-foods/sugar-free-curry-powder/
1 tsp Red chiles powder
½ tsp Jeera powder (cumin)
1/2 tsp Masala powder tbs find recipe here http://www.findtex.com.au/diabetic-foods/sugar-free-masala/
1/2 Egg beaten (optional for vegetarians)
1/2 tsp Baking powder
1-2 tsp Multigrain Bread crumbs (optional)
If not adding egg Baking powder and Bread crumbs can be optional.
Green chili according to taste
1 tbsp crushed ginger and garlic
1/4 tsp Haldi powder (turmeric powder)
Coriander leaves for garnishing

INSTRUCTIONS
1. In a bowl add mince, 1 tbsp chopped onion, 1/2 tsp ginger and garlic, 1/2 tsp of coriander powder and red chili, 1/4 jeera powder, 1/4 masala, coriander leaves chopped (optional egg beaten , Baking powder and bread crumbs)
2. Make the shape you desire and keep aside.
3. In a pan heat oil add tej pata(Laurel leave) then add chopped onion till pink add the beef balls and cover the pan with the lid . Meanwhile blend the blanched tomato add it once beef balls are half done with the steam. Add beaten yogurt. Add all other spices and garnish with coriander leaves.
Tip: Always off the heat and add yogurt or else it curdles.

EGG WHITE CASSEROLE

INGREDIENTS

  • 1/2 pound/ 225 g lean ground turkey breast or omega-3 chicken breast
  • 1/2 red bell pepper, diced
  • 1/2 cup diced onion
  • 1/8 teaspoon ginger
  • 1/8 teaspoon black pepper
  • 4 egg whites
  • 3 eggs
  • 1/4 cup skim milk
  • 1 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 2 cups spinach

INSTRUCTIONS

  1. Preheat oven to 375°F/ 190°C. Coat a baking dish with olive oil cooking spray.
  2. Coat a fry pan with olive oil cooking spray and cook over medium heat the turkey, bell peppers, onions, ginger, and black pepper for 4-5 minutes, or until turkey is no longer pink. Set aside.
  3. In a large bowl, whisk the egg whites, eggs, milk, dry mustard, and garlic powder. Stir in spinach and meat mixture. Pour into baking dish.
  4. Bake 30-35 minutes, or until egg is set. Cut into squares and serve immediately.

Nutritional Information of original

Servings Per Recipe: 4

Amount Per Serving % Daily Value *

Calories 177

Calories from Fat 73

Total Fat 8.1g 12 %

Saturated Fat 2.4g 12 %

Trans Fat 0.1g 0 %

Protein 21g 42 %

Amount Per Serving % Daily Value *

Cholesterol 179mg 60 %

Sodium 233mg 10 %

Total Carbohydrates 4.9g 2 %

Dietary Fiber 1.0g 4 %

Sugars 2.7g 0 %

Adapted from https://www.everydaydiabeticrecipes.com/Eggs/Egg-White-Casserole?fbclid=IwAR39bUcnOh5pRuf1HykuM7LnBz02soKAHT8hpHDTiz5TWaT69gyK_ONpczI

TACO CASSEROLE RECIPE

INGREDIENTS

INSTRUCTIONS

  1. Preheat oven to 350ºF/185ºC
  2. Pan fry the cauliflower rice in olive oil over medium/high heat until browned. Transfer to greased casserole dish and spread in an even layer.
  3. Brown ground beef with red pepper and onion over medium/high heat. Drain excess fat if necessary, then add taco seasoning, tomato paste and water. Stir and cook until liquid absorbs. Transfer to casserole dish in an even layer on top of cauliflower rice.
  4. Top with shredded cheese and bake for 10-15 minutes.
  5. Spread sour cream over the top. Sprinkle with extra shredded cheese and toppings.

Adapted from https://wonkywonderful.com/low-carb-taco-casserole-recipe/?fbclid=IwAR3UMmWNtu-nGnT0z_vYIuG7y9sEDuVLQWRWe1NhtnFshLf14QOUov6yvks

MEXICAN STYLE CASSEROLE

INGREDIENTS

  • 1 lb./450 gms. lean ground turkey, or grass-fed beef
  • 2 tsps avocado oil, or extra virgin olive oil
  • 1 large white onion, diced
  • 2 fresh garlic cloves, minced or pressed
  • 1 tsp cumin
  • 1/4 tsp chili powder, or to taste
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 15 ounces/ 425 gms. black beans, rinsed and drained
  • 15-ounce/ 425 gms. jar diced tomatoes, in juice or fresh if possible
  • 1/4 cup shredded cheese (optional)
  • a handful of fresh cilantro leaves, chopped
  • 1-2 jalapenos, sliced

INSTRUCTIONS

  1. Preheat your oven to 350 degrees f/ 180 degrees C.
  2. Heat oil in a large oven-safe fry pan over medium-high heat.
  3. Add onions and sauté until softens, about 3 minutes.
  4. Then, add in minced garlic, ground turkey and all spices, and cook for 5-6 minutes, breaking the meat as you go.
  5. Gently stir in the beans and diced tomatoes with juice, then sprinkle with cheese.
  6. Place in your preheated oven and bake for 10-12 minutes, or until cheese is melted and bubbly.
  7. Carefully remove from the oven…the whole pan including the handle is very HOT!
  8. Garnish with fresh chopped cilantro and jalapeño slices.

Adapted from https://cleanfoodcrush.com/20-minute-mexican-style-casserole/?fbclid=IwAR00czn8RPZSiHau2Rznpzs1gvAGAYoG17FyyAXBqv-Z378oWgdbLGFcoJk

Banting Meat Balls

BANTING MEAT BALL

This is my Banting Meat Balls,
My own recipe.

1 medium Onion Chopped
1/2 Cup Chopped Peppers
2 cloves minced Garlic
¼ kg lean meat mince. (Any lean meat can be used)
Sauté all above in 1 tablespoon olive oil. Let cool.

500gms extra lean mince
Pinch of Nutmeg
1 egg
2 teaspoons Flax Seed flour (You can also use psyllium flour or you favourite diabetic friendly flour.)
Mixed herbs
Pepper to taste and mix well.

Add onion mixture to mince mixture and mix well.
Let stand for 15 minutes and form into balls or patties.
Fry in a little olive oil until Brown.

Grate 3 tomatoes, add seasoning and a little, pour over meat and simmer, lastly add a little water and fresh chopped parsley.

Serve with veg of your choice or a salad.

Enjoy.

MEATBALLS SUB CASSEROLE

Ingredients…
1 loaf whole grain bread, cut into 1 in thick slices, toasted…(Gluten free option available)
1 tsp Italian seasoning
1/4 tsp pepper

2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon ginger
freshly ground pepper to taste

1/2 kg skinned chicken breast mince (works for any lean meat, left over stew or fish e.g. salmon or tuna)
2 eggs whites, beaten with 1/2 cup milk (Heart Active)

1 sweet potato chopped

1 carrot chopped

1/3 peas (fresh)

1/3 cup sweet corn (fresh)
1/3 cup oat bran

1 tbs almond meal
1 (28 oz) jar pasta sauce

Method

1. Preheat oven to 350 degrees.

2. Arrange bread slices in a single layer in an ungreased 9×13 baking dish. Fill in gaps with smaller chunks of bread.

3. Spread seasoning over bread slices.

4. Gently mix together all other ingredients and spread over bread.

5. Top with egg white and milk mix

6. Bake uncovered for 30-35 minutes.

HINT use boats so that each can be made to individual tastes, e.g. chilli, garlic etc.

GRASS FEED BEEF SHANKS WITH RED WINE, MUSHROOMS AND OLIVES

Ingredients

2 tbs olive oil
4 x 350g grass feed beef shank slices. (Any game meat will do)
2 onions, cut into wedges
3 garlic cloves, crushed
1 tbs  wholemeal flour
1 cup red wine
2 tbs tomato paste I use Leggo’s no added salt
1 tsp fresh thyme leaves
½ cup Sicilian green olives
300g button mushrooms, halved
2 tbs flat-leaf parsley leaves
5 springs fresh thyme

Method

  • Heat oil in a large heavy-based pot. Brown the beef shanks over high heat in two batches in a little olive oil.
  • Add the onion and cook over medium heat for 4-5 minutes or until golden. Transfer to a plate.
  • Return all the beef to the saucepan. Add garlic and wholemeal flour and cook for 1 minute or until fragrant.
  • Slowly stir in wine and then tomato paste and thyme. Stir to combine and add the reserved onion and bacon.
  • Bring to the boil. Reduce heat and simmer, covered, for 2½-3 hours or until the meat is tender. Stir through the olives.
  • Just before serving, heat remaining oil in a frying pan. Add mushrooms and pan fry until golden and cooked. Stir into beef and sprinkle with parsley and fresh thyme.
  • Serving with Rocket and salad.

GRASS FEED BEEF WITH BROCCOLI

Ingredients

  • 8 oz. dried rice noodles cooked according to package instructions
  • 1/k kn grass feed beef sirloin, thinly sliced (Or any other game meat)
  • 1/2 teaspoon minced ginger
  • 1 1/2 cups broccoli florets
  • 5 tablespoons light soy sauce
  • 1/4 teaspoon garlic powder
  • 2 tablespoons sherry cooking wine
  • ginger and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Combine 2 1/2 tablespoons soy sauce, sherry, and garlic powder in bowl. Mix well. Put-in the beef. Let it stay for 15 minutes. (Over night is best)
  2. Add the cornstarch in the bowl with the beef. Mix well.
  3. Meanwhile, cook the rice noodles according to package instructions. Set aside.
  4. Heat the cooking oil in a pan. Once the oil gets hot, saute the marinated beef. Cook for 3 to 5 minutes.
  5. Add the broccoli. Cook for 2 minutes.
  6. Add the cooked egg noodles. Toss and cook for 2 to 5 minutes.
  7. Mix the remaining soy sauce, ginger, and pepper in a bowl. (And any other spices of choice)
  8. Pour the mixture on the noodles with beef. Cook for 5 to 7 minutes in medium heat while tossing once in a while.
  9. Transfer to a serving plate.
  10. Serve with steamed vegetables or a salad. Enjoy!

LEAN BEEF AND BROCCOLI

Ingredients

  • 8 oz. dried egg noodles cooked according to package instructions
  • 250 gm grass fed beef sirloin, thinly sliced (Game meat can be used.)
  • 1/2 teaspoon minced ginger
  • 1 1/2 cups broccoli florets
  • 1 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon garlic powder
  • 1 egg white
  • 2 tablespoons sherry cooking wine
  • pepper to taste
  • 1 tablespoons Olive oil or olive oil spray.

Instructions

  1. Combine 1/2 tablespoons soy sauce, sherry, and garlic powder in bowl. Mix well. Put-in the beef. Place in the fridge for at least 20 minutes (overnight is best), turn occasionally. I find a marinating tray ideal.
  2. Add the egg white in the bowl with the beef. Mix well.
  3. Meanwhile, cook the egg noodles according to package instructions. Set aside.
  4. Heat the olive oil in a pan. Once the oil gets hot, saute the marinated beef. Cook for 3 to 5 minutes.
  5. Add the broccoli. Cook for 2 minutes.
  6. Add the cooked egg noodles. Toss and cook for 2 to 5 minutes.
  7. Mix the oyster sauce, remaining soy sauce, ginger, and pepper in a bowl.
  8. Pour the mixture on the noodles with beef. Cook for 5 to 7 minutes in medium heat while tossing once in a while.
  9. Transfer to a serving plate.
  10. Share and enjoy!

NB use any vegetable available

SLOW COOKED BEEF BOEUF

INGREDIENTS

900g (2lbs) grass-fed beef stew meat
1 large onion, chopped
2 cloves garlic, chopped
2 large carrots, peeled and sliced
1 small (1½ cups) turnip, peeled and diced
2-3 sprigs fresh rosemary, whole
2 Bay leaves
1 tsp freshly cracked black pepper
2 tbsp Dijon mustard
2 cups water
1/4 cup red wine vinegar
227g (1/2lb) mushrooms, sliced
1 tsp ginger

INSTRUCTIONS

Pat the meat dry and sprinkle generously with ginger and pepper.
Melt a generous amount olive oil in a heavy skillet set over high heat.
Add the meat in a single layer, making sure that the pieces do not touch, and cook until brown on all sides. Work in several batches if you have to so you don’t overcrowd the pan. Remove the cooked pieces of meat to a bowl to collect the juices.
Once all the meat has been cooked and set aside, lower the heat to medium, add the onion and garlic and cook, stirring often, until the onion is fragrant and becomes translucent.
Add the water, red wine vinegar and Dijon Mustard and bring to a simmer. Add the meat and meat juices back to the skillet, stir and turn off the heat.
Transfer to slow cooker, add carrots, turnip, mushrooms, rosemary and bay leaves
Cook the stew on low for 8 hours or on high for 6 hours.
Once your stew is fully cooked and to your liking, ladle about a cup of the cooking liquid into a small saucepan and bring to the boil.
Serve immediately. (Don’t forget to add rosemary sprigs and bay leaves or mixed herbs)

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