Tanya49's Journal, 22 July 2016

Lekker stirfry... I make it with green, yellow & red peppers, cabbage, onions, pattipans & baby marrows & steak strips!! It's normally low calorie, but a lot of food! Add more or less cabbage, (low calorie food), depending how hungry you are. I use coconut oil to fry everything in, good fat, & I use some ginger & garlic in for flavor, with salt & pepper of course. 

Another recipe I make is, shepherd's pie, instead of potatoes I use cauliflower mash. Werk net so goed!! Obviously tastes a little different than the real deal, but a very good second best! 

Leksie, I'm gonna google this recipe and try it out this week ahead... I don't like coliflower, but the mash hopefully tastes a bit different from the plain way of cooking it... 

SkinnyMaringa if you aren't too fond of cauliflower you can also use butternut or pumpkin. Enjoy! 

Tanya it all comes down to what food you choose to eat because some foods are small quantity but high in calories and some are large quantity but low in calories. The trick is to bulk up your meals with low calorie veg like cabbage, cauliflower, cucumber, lettuce, butternut, broccoli, mushroom, brinjal, tomato, etc. For example, my mom is 59 years old and she makes a lunch with 2 scrambled eggs and cabbage and then for supper she has butternut with chicken breast and gets a total of about 600 calories. If you look at hake fish you will get much lower calories per 100g than chicken, lamb, beef or pork. If you use steamed chicken breast you can make a really yummy chicken salad that is huge in overall quantity. You have to play around with low calorie foods that you will enjoy eating. For convenience you can use the McCain Asian Stir Fry which is only 40 calories per 100g and consists of some yummy veg in it! If you can eat only veg for lunch then you will have more calories available for a more yummy dinner. but make sure your dinner on the previous night was solid enough to carry you through the next day. 

@Skinny, I also swap the cauliflower with sweet potatoes... 

Oe!! Fanx LCFF!! 

Cool, fanx Leksie!! (I found a recipe on the internet and it said to mix the cauliflower with eggs after it was blended, and before it goes over the meat... Would that be the same way with the pumpkins you guys mentioned?) 

Pumpkin and butternut are quite firm and solid once mashed so no need to bind with eggs. Sweet potatoe is very starchy (carby) and you can add a little milk and butter if its too lumpy. If you don't have eggs in the house to give your cauliflower that "oomph" you can also use cheese sauce, double cream plain yoghurt or creme fraiche with little nutmeg. It really just depends what flavour profile you are looking for :)