I’m so sorry that I have been out of comms! Won’t happen again, I hope!
So how did your weekend go? Did you manage with maybe the odd G&T or did you stick to a whisky and water? Well some of our clan did really well and subsequently have lost 3kgs! So encouraging when you’ve made all the effort and you’re rewarded so quickly! Other members had a little wine each day over the weekend which cost him and others …. well he will remain anonymous, haha, and he has now had 3 out of his 20 cheat days already!
We had a lovely home cooked braai on Friday night which entailed: Rump steak and gluten free Pork sausages (Try Hope Butchery, Karoo Butchery and Old Town, if you live in the beautiful city of Durban!), served with a lovely greek salad and sweet potato chips. For dessert we enjoyed fresh mango with full cream farm yoghurt.
I thought I’d also fill you in for yesterday, Monday 15th (Which was day #7). I started the day off with a lovely Remo’s breakfast. Fried eggs, crispy bacon and grilled tomatoes and enjoyed a delicious Cafe Pedro (Cortado – less milk). For dinner last night I had rump steak left over from the bbq, so we sliced it up thinly and made a yummy stir fry vegetable mix of spinach, cabbage, peppers, baby marrow, red onion, carrots and freshly crushed garlic, a dash of soy sauce and salt and pepper to taste.
For tonights dinner I am making the best meatball recipe ever! I will share it with you, I know you are going to love this one. Serve with steamed broccoli.
Ingredients:
2 rashers of smoked bacon
450g of lean beef mince
1 small onion – chopped finely
1 cup of nut or mixed nut flour
1 whole egg
225g of lean pork sausage meat
1 tsp salt
1/2 tsp pepper
1 tbs of psyllium husk (from your local health shop) – seasoned with salt and pepper
50g of lard or olive oil
Tomato sauce:
1 large onion
1 x 400g tin of tomatoes
25g of lard or olive oil
5 tbsp of Xylitol
4 tbsp of apple cider vinegar
2 tbsp water
1 tbsp of Worcestershire sauce
2 teaspoons of lemon juice
1 tsp of dry mustard powder
Salt and pepper to taste
Method:
- Remove rind from bacon. Chop the bacon and mix together with the mince and diced onion.
- Add nut flour, egg, sausage meat, salt and pepper and mix together.
- Make small balls of the mixture and roll in the seasoned psyllium husk
- Using a heavy frying pan, heat the lard or olive oil and fry the meatballs until brown all over. Drain excess oil on kitchen paper.
- Cover meatballs in a casserole dish and leave in the oven while you make the sauce. Set the oven temperature to 180 degrees.
- Peel the onion and chop finely and liquidise the tinned tomatoes.
- Fry the onion in lard or olive oil until soft
- Add all of the other ingredients and simmer for 5 minutes.
- Pour the sauce over the meatballs and re-cover the casserole dish to return to the oven for a further 30 minutes. You can also complete the cooking on the stove by simmering for the same amount of time.
Bon appetite!
