Tag Archives: pumpkin

easy #lowcarb pumpkin skin #chips with basil mayo

easy #lowcarb pumpkin skin #chips with basil mayo

I never thought I would say this … but folks we (my husband and I) are low-carbing … or Banting or Atkins or whatever you want to call it. But we are doing it my way. Not the perfect Tim Noakes or Dr A’s way. Nope, we are not Banting or Atkins fanatics and will never be, but this is for now our practical journey to weight loss and a better health.

These chips will definitely satisfy your savoury carb craving

These chips will definitely satisfy your savoury carb craving

How on earth did this happen?
Our GP told my hubby and I that we both needed to lose a few kg’s – a few? I think she said this just to make me happy. I know I need to lose at least 20kg’s and my man, well I think he is sexy the way he is, but he has a something of a beer belly and he is also keen to get a little fitter … or is it just a little less out of breath when he reached for the remote?

So …?
Well, it has been two weeks and I have lost an astounding 2.5 kg’s! Really? This morning I thought my scale was broken but no, I really have lost the weight.

It IS a schlepp!
I found that it is a schlepp to plan meals. Don’t let anyone tell you it’s going to be easy. Be prepared. I have been working from the very comprehensive books by Tim Noakes (The real meal revolution), Vickie de Beer (My low carb kitchen) and Inè Reynierse (Low carb is lekker twee) – and of course the internet. The difficult part is not the protein but the side dishes that has to be served alongside the protein. Tell me honestly, how much cauli-mash and salad can a person eat? But I am starting to get the hang of it and will share my journey with you.

Week 1- Get rid of …
Get rid of all the bread in your house… including those frozen croissants and ciabatta’s in the freezer. Pre-low-carbing, I found myself quickly defrosting a roll and then … well the rest is history.
Get rid of all my hidden sweets and sugars. Yes, go into each and every cupboard, under your bed, throw out those chocolates and the tins of caramel and the smarties. Give it away! Hubby struggled with it… can you believe I found out he was stashing sweets in MY car! Hahaha.

Shop simple
It can be very daunting to think you have to change your kitchen, household and shopping patterns. I used The real meal revolution’s green list to start with but I added small apples to my list.
Get your meat and freeze these in portion sizes. Buy loads of veggies to start. Make Vickie de Beer’s broth and get some feta cheese, olives and fresh herbs to pimp your salads.

I did not buy special oils, flour or mayo. I threw all the flour out in my home and am still using olive oil, normal cooking oil and my fav brand of full fat mayo.

Our menu so far
Breakfast: boiled eggs, omelette with cheese etc.
Lunch: Salad (lettuce, tomatoes, cucumbers, peppers etc) with the previous night’s protein.
Dinner: Protein and veggies (beans, cauliflower, pumpkin, cabbage)
Snacks when hungry: 30 g biltong + apple + Vickie’s broth.

How to help you with that savoury carb and starch craving
One of the veggies I was quite surprised that you are able to eat while on the low carb plan is pumpkin. So bought a whole pumpkin (at the moment it costs R20 at Fruit & Veg). I peeled and cut the pumpkin into blocks and froze it. I reckon with one whole pumpkin you will be munching on these orange blocks for a month or two.

Pumpkin - Anel Potgieter
Delicious and satisfying pumpkin skin chips
I looked at the skin of the pumpkin and did not want to throw it away, so I tried to make chips! Well … let me tell you it’s divine and definitely has a great bite to it – very much like potato chips. With a bit of salt and basil mayo it satisfies that starch-craving at least one night a week. And no I did not make my own mayonnaise – I just use my favourite C&B full fat mayo. Also the oil – I am not going to buy the expensive Coconut oil – I used canola oil – finish klaar! Remember its my way, the practical way but not the perfect way. But it seems like it is working!

Good luck if you are starting this journey. If you have any tips and hints or questions please email me at anelpot@telkomsa.net.

Scrumptious pumpkin chips with basil mayonnaise
Pumpkin skin with a bit of flesh on
Oil for deep fry
Salt
125 ml mayonnaise
10 basil leaves, finely chopped

Cut the pumpkin skin into small strips – about the same size you like your potato chips. I fried it then at 160 °C for exactly 2 minutes. That is it. Put on paper towel to drain the excess oil. Mix the mayo and basil together … and Bob’s your uncle. Enjoy!

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pumpkin + sweet potato + pear bake with orange olive oil

pumpkin + sweet potato + pear bake with orange olive oil

The olive tree is surely the biggest gift of heaven – Thomas Jefferson

I grew up with sunflower oil and butter but these days I have five different extra virgin olive oils next to my stove. Ordinary olive oil for frying my chicken breasts, truffle olive oil that I add to my mashed potatoes, orange olive oil that I sprinkle on my pumpkin before I put it into the oven, parmesan olive oil to be added in good measures over hot pasta and then lime olive oil for dressing my salads. Olive oil is a completely natural oil (straight from heaven, I would say) with no preservatives added.

SONY DSC

SA Olive Association
In South Africa, the SA Olive Association keeps a watchful eye over our olive industry and if you want to be sure that you have a good South African olive oil you should be on the lookout for the organization’s seal of approval on the bottle. SA Olyf se seel van goedkeuring

Now, how should a good olive oil taste?
Well, once tasted, it should have fruity flavours such as apple and this should be followed by a bitter taste at the back of your tongue, giving way to a sharp peppery sensation in the back of your throat. Feel free to take a half teaspoon of olive oil, put it in your mouth, breathe the oil in as if you are tasting wine and see whether you experience theses sensations.

Beware of oils that smell or taste winey, metallic, musty or rancid.

Interesting facts and tips about olive oil
• Use olive oil while it is still young and fresh. It is not like wine which gets better as it gets older.
• Store oil in a cool, dark place.
• Do not store the olive oil in the refrigerator, the condensation will promote oxidation.
• Olive oil is more heat stable than, for example, sunflower oil and can be reused seven times.

 

pumpkin + sweet potato + pear bake with orange olive oil
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 800g pumpkin, unpeeled and sliced
  • 500g sweet potato, unpeeled cut into fingers
  • 2 pears, unpeeled, quartered
  • 60g butter, cubed
  • 3 tablespoons orange olive oil (this can be replaced with ordinary olive oil and the juice of one orange)
  • 1 teaspoon cumin seeds
  • ⅓ cup honey
  • ⅓ cup dark brown sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 180 ° C. Place the butter on a baking tray and then the pumpkin, sweet potatoes and pears. Sprinkle with olive oil, salt and cumin seeds and bake for 30 minutes. Mix the honey, sugar and cinnamon. Pour over the pumpkin and bake for a further half hour.

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