• Tracey
    September 8, 2014 at 6:10 pm

    You can buy it in Namibia!!!! and I also use in on everything

  • Heidi
    September 10, 2014 at 2:38 pm

    Reblogged this on Pink Poppadom and commented:

    Here’s a healthy dessert for a change! πŸ˜‰
    Gluten- and sugar-free, and yes, also dairy-free…
    {My new page, foodiegoesprimal.com is all about healthier foods, all low carb and gluten free – have a look and if you like it, please subscribe!} x

  • Nicolene
    September 11, 2014 at 9:46 am


  • banterbernie
    September 12, 2014 at 3:12 pm

    Reblogged this on The Bant Wagon and commented:
    A Nice alternative to try

  • Heidi
    September 29, 2014 at 12:21 pm

    Reblogged this on Foodie goes Primal and commented:

    Try this on #MeatFreeMonday with some grilled veggies or a fab ratatouille.

  • Kathu
    October 1, 2014 at 7:40 pm

    Made them for supper. The hole family loved them. I served them with veggies as they don’t all eat avo. Thank you

    • Heidi
      October 1, 2014 at 8:00 pm

      Fantastic! Glad you all enjoyed! X

  • Heidi
    October 16, 2014 at 2:42 pm

    Reblogged this on Foodie goes Primal and commented:

    In honour of #TBT, I believe this recipe needs another 15 minutes of fame…
    Simple, sophisticated, delicate and SO underrated / overlooked.
    #superfood #TBT #bonemarrow #banting #paleo #primal

  • katepeax
    October 21, 2014 at 3:14 pm

    This looks amazing! I bet it would work really well as part of a big family christmas dinner. Definitely going to try it.

    • Heidi
      October 22, 2014 at 7:30 pm

      Thanks Kate! Yes do try – will be perfect as part of a large family dinner. And you could also play around with different stuffings…

  • BantingLifestyle
    October 25, 2014 at 3:33 pm

    We like to make this recipe in a muffin pan. Then we have little fritattas for breakfast.

  • Pieet
    November 20, 2014 at 1:16 pm

    Man-flu! It’s what we males get for putting up with your PMS? πŸ™‚

    • Heidi
      November 20, 2014 at 1:17 pm

      Hahaha! Although us girls just put on our ‘big girl pants’ and deal with it..! πŸ˜‰

  • Alexandra
    January 16, 2015 at 6:27 pm

    Sounds absolutely delicious – and so easy! I guess the secret is to have the ham and butternut cooked in advance so you can just whip them together.

    • Heidi
      January 18, 2015 at 8:53 am

      Hi Alexandra!

      Yes, definitely – I guess it’s key πŸ˜‰
      If you make quite a large ham, there’ll definitely be leftovers – or if you plan on making these, just be sure to slow cook the ham in advance, even if it’s only for the croquettes. Especially if you need plenty for a party.

      And seeing as they’re really scrummy cold / at room temp too, I’d say it’s the perfect make-ahead party food.


  • Alexandra
    January 20, 2015 at 5:00 pm

    This sounds beautifully fresh, tasty and nutritious too!

  • Arielle
    January 23, 2015 at 1:18 am

    Oh wow they look so delicious!! <3

  • Arielle
    January 23, 2015 at 1:20 am

    I really love your blog, your posts are all amazing and everything looks so good! I just followed you, it would be great if we can support each other πŸ™‚ I am so glad I got to discover you <3

    • Heidi
      January 26, 2015 at 4:10 pm

      Hi Arielle,
      thanks so much! I’ll definitely pop over to your blog and check it out!

  • Reply
    January 26, 2015 at 10:06 am

    Hi I would like to get your new recipes please ,

    • Reply
      January 26, 2015 at 2:00 pm

      Hi Ginny,
      Just enter your email address on the left sidebar to follow my blog and receive recipes via email.

  • Cathy Rheeder
    January 27, 2015 at 3:38 pm

    Yummy… Appreciate the receipes. Thank u so much.

    • Heidi
      January 27, 2015 at 3:43 pm

      Thanks Cathy – glad you’re enjoying the recipes! X

  • Louise
    January 28, 2015 at 3:23 pm

    What is nut butter?

    • Heidi
      January 28, 2015 at 3:26 pm

      Hi Louise,

      It’s like peanut butter. You get a variety of nut butters – almond, macadamia, etc.
      It’s basically nuts ground to a paste with some added plant-based oils.

      Hope that helps! X

  • Alexandra
    January 29, 2015 at 12:16 pm

    This looks absolutely delicious! I love the idea of the lemon, which I imagine would add a really fresh taste and somewhat cut the richness of the lamb.

    • Heidi
      January 29, 2015 at 12:59 pm

      Indeed! Lemon is always, always present in any lamb dish I make – it totally transforms it.

  • Chanele Edwards
    February 8, 2015 at 2:45 pm

    The pictures make it looks so delicious. It’s a shame I don’t like blackberries. Maybe I can try it with strawberries instead


    • Heidi
      February 8, 2015 at 2:49 pm

      Oh good! Yes for sure, just substitute the blueberries with strawberries. X

  • Chanele Edwards
    February 8, 2015 at 2:46 pm

    You sure know how to make my mouth water with your photos. Mmm


  • Reply
    Chanele Edwards
    February 8, 2015 at 2:47 pm

    Love the changes you made, I’m trying to incorporate the same. I said no gluten, diary or heavy carbs like bread and potatoes. Wraps I can do though. Lovely blog x


    • Reply
      February 9, 2015 at 11:32 am

      Thanks Chanele!
      Good luck to those new changes! Makes you feel {and look ;)} amazing.
      Just headed over to your page too and it looks fab – what a great idea!

  • scarletscorchdroppers
    February 9, 2015 at 11:06 am

    Great tips! I’m running my second half in 6 weeks time (eek!!) and i’m really not ready. After the first one I vowed never to do it again, yet some how here I am. Time to up the training a little bit I think! Jennie x

    • Heidi
      February 9, 2015 at 11:14 am

      Hey Jennie!

      Good luck – I read your post after your last one and it looked like you had a lot of fun πŸ™‚
      I’m also doing another big one in 7.5weeks time, so I’ll also be training hard!
      Somehow you always end up doing these things again, I guess it’s addictive!

      Enjoy the training and prep and hope to see some pics on your blog! X

      • scarletscorchdroppers
        February 9, 2015 at 11:15 am

        Thanks Heidi! I’m running without my running buddy this time so the thought of getting all the way around on my own is a little bit scary! Trying to stay positive though!
        Good luck with the next one, hope you’re enjoying the training!

        • Heidi
          February 9, 2015 at 11:20 am

          Training (beforehand) with your buddy will be just as helpful, just remember to really keep pushing and motivating yourself on the day! I find the general buzz of the atmosphere and people cheering you on also helps a lot!

    • Heidi
      February 9, 2015 at 11:14 am

      Oh and 6 weeks is totally enough time to get yourself ready, you’ll be fine! X

  • scarletscorchdroppers
    February 10, 2015 at 3:32 pm

    These look delicious! I can see these going down really well with the men in my family! Who needs the bread when the meat and the toppings look that good! x

  • Lizet du Plessis
    February 12, 2015 at 10:07 pm

    Love it!

  • Chanele Edwards
    February 13, 2015 at 2:09 pm

    That looks amazing. Something I don’t think any of my friends have tried over here x


  • Sjanette Vd Sluijs Lodder
    February 18, 2015 at 11:46 am

    Are you using whole husks or powder?

    • Heidi
      February 19, 2015 at 12:07 pm

      Hi Sjanette,

      It’s the powdered husks – although it’s quite a rough powder. You can find it at Dischem {South Africa} or any health store.
      Heidi X

  • Chanele Edwards
    February 18, 2015 at 1:28 pm

    Some great tips here. I’ve always wanted to do a marathon but I can’t even runa round my block. My ears start aching, my chins start hurting and it just becomes so annoying so I stop. Hats off to anyone that runs marathons!


    • Heidi
      February 19, 2015 at 12:10 pm

      Well, believe it or not – I was never a runner, in fact, I was quite the couch-potato!
      I used an app on my phone – it’s called ‘Couch to 5k’ or something like that. My husband and I used the app when we started running and it’s really great.
      In no time you’ll be running 5, 10 and even 21km!
      Heidi X

      • Chanele Edwards
        February 19, 2015 at 2:45 pm

        Thanks for the app info Heidi. It sounds great xx

  • Chanele Edwards
    February 18, 2015 at 1:30 pm

    Ahh this looks delicious but I don’t eat pork and trying to stay away from red meat too πŸ™ Anything with chicken and veg style ingredients would be great.


  • Chanele Edwards
    February 18, 2015 at 1:31 pm

    Omg this is what i’m talking about. This looks sooo cool, I love finding ways to make my food look fun and even though I haaate cauliflower im sure the presentation and other ingredients will make me eat it. Thanks xx


    • Heidi
      February 23, 2015 at 1:40 pm

      Try it – you’ll be surprised at how yummy cauliflower can be!
      My kids couldn’t get enough…
      Also try cauli mash sometime, it’s really delish and we actually prefer it to potato mash now.

  • Chanele Edwards
    February 18, 2015 at 1:34 pm

    I really enjoy reading your blog and the food you present, especially because you’re healthy. Can I ask what Kassler is? Never heard of it before. Do you have any good breakfast ideas? Or lunch ideas that you can prepare in 15minutes or less? Thanks


    • Heidi
      February 19, 2015 at 12:05 pm

      Hi Chanele,

      Thanks! Kassler is a smoked pork chop.
      I have quite a few lunch and breakfast recipes – have a look at my recipes dropdown menu.
      I love to cook food that is easy to prepare and doesn’t take too long – most of my recipes can be done quite quickly.
      Also, most of the dinner recipes can be used for lunch too – especially the salads. Or you can just make some extra the night before and ‘recycle’ it for lunch – that’s what I do most of the time. It does save a lot of time and effort!
      Let me know what type of foods you’d like to see {specific ingredients, etc} and I will post some recipes for you.

      Heidi X

      • Chanele Edwards
        February 19, 2015 at 2:48 pm

        I didn’t see the category drop down box, I was looking for an actual menu bar..oops. I’ll have a look through them. The foods I eat have to be free of gluten, wheat and diary. I’m not allergic to it but I need to adapt to that lifestyle for my PCOS. In regards to actual food types, I’m actually not that picky. Thankyou x

  • Lizelle
    February 21, 2015 at 7:36 pm

    Yum! Trying it out tomorrow!!

    • Heidi
      February 23, 2015 at 11:11 am

      How did you like it, Lizelle? X

  • scarletscorchdroppers
    February 24, 2015 at 9:50 am

    This sounds delicious! I love cauliflower, we eat a lot of cauliflower rice and mash, and I love a creamy cauliflower soup. Your recipe sounds like another wonderful way to eat it πŸ™‚ x

  • katjeter
    February 25, 2015 at 4:27 pm

    OK, you win the prize for using apples in the most ways! Ice cream…I’m impressed! πŸ™‚ Looks delicious.

  • Emily @ Table & Hearth
    February 26, 2015 at 1:54 am

    Two unique dishes, wow!! Both look absolutely delish πŸ™‚

  • Roxanne
    February 26, 2015 at 4:15 am

    Wow, both look amazing!

  • lindivs
    February 26, 2015 at 4:36 am

    Yumm!! I have a nice cream maker and this makes me want to pull it out right now! So glad you joined us for this challenge!

  • Sarah@ Whole and Heavenly Oven
    February 27, 2015 at 3:13 pm

    Wow! Both the pork and the ice cream sound absolutely amazing! You’ve got me craving both of these right now they sound so good!

  • Meaghan | Cook. Craft. Love.
    February 27, 2015 at 5:48 pm

    I can’t decide which one I want to eat first. This looks so delicious!

  • leiabushman
    March 1, 2015 at 1:19 am

    Yum! Way to go making two dishes, I’m impressed. Both sound delicious!

  • Irene
    March 10, 2015 at 2:48 pm

    You ARE a genious and master builder! Well done on these … Definitely making them for our HSN platters. #lowcarb #Glutenfree

  • Althea
    March 11, 2015 at 8:51 am

    Please could you let me know how much a block of cream cheese weighs – we get it in tubs in Australia. Thank you

    • Heidi
      March 11, 2015 at 8:57 am

      Hi Althea,
      It’s 250g, but I didn’t use a whole block, probably only a third.
      You really only need a small ‘blob’ inside each ball, about the size of the tip of your index finger…
      It’s just easier when it’s in a block, then you can cut it into pieces, but cream cheese in a tub works fine too – just use a teaspoon to scoop out small ‘blobs’.
      If that makes any sense at all?!

      Heidi X

  • Reply
    March 11, 2015 at 12:53 pm

    Hi. I LOVE your blog and recipes..and I am finally following you..*don’t mean to sound like a stalker..lol* Keep up the great work!

    • Reply
      March 11, 2015 at 5:16 pm

      Thank you so much – that means a lot!
      Glad that you like it! Xx

  • peeledwellness
    March 11, 2015 at 5:12 pm

    These look yummy! I never realized there are so many things you can do with cauliflower- it has been so neglected all these years!
    xoxo K

    • Heidi
      March 11, 2015 at 5:17 pm

      I know! And it’s so delicious, nutritious and versatile! Am going to be doing a lot more cauliflower recipes…

  • Michelle Ver Elst
    March 11, 2015 at 5:20 pm

    Thank you

  • Santie Grobler
    March 11, 2015 at 6:01 pm

    Hi, the cauli pops recipe looks great, but please help me out. What is “psillium husk”?? Not familiar with it at all.

    • Heidi
      March 12, 2015 at 10:21 pm

      Hi Santie,

      Psyllium husk is a seed husk that is indigestible and is used to aid in digestion. It also helps bind grain-free baking. It is basically fiber.
      It helps to bind the cauliflower and makes it more sturdy.
      You can get it at any health store.

      Hope you find it!

  • vincent
    March 11, 2015 at 6:21 pm

    OMW that sounds too gorgeous for words!! Psyllium Husk is a giant challenge on The Island though. Will try 2 TBS of Coconut Flour instead maybe?!

    πŸ™‚ Vin

    • Heidi
      March 12, 2015 at 10:17 pm

      Hi Vin!

      I wouldn’t do coconut flour – personally, I’m not a huge fan…
      Just leave out the psyllium husk and wring the moisture out of the cauliflower using muslin cloth or a dish towel…

  • maryna
    March 11, 2015 at 8:12 pm


  • Charon
    March 12, 2015 at 11:09 am

    Thanks i got the recipe at last. Gonna trie them for dinner today!

    • Heidi
      March 12, 2015 at 10:15 pm

      Oh good! Hope you like! X

  • Chanele Edwards
    March 16, 2015 at 1:23 pm

    Love this! Looks so amazing and it’s low carb, every girls dream lol. xx

  • Laetitia
    March 16, 2015 at 3:39 pm

    Fab recipes!!

    • Heidi
      March 17, 2015 at 12:55 pm

      Thank YOU Laetitia! X

  • Maggie
    March 18, 2015 at 6:35 am

    Just Loved it! Great idea.

    • Heidi
      March 19, 2015 at 1:19 pm

      Thanks Maggie! X

  • Heidi
    March 19, 2015 at 1:08 pm

    Reblogged this on Foodie goes Primal and commented:

    So, it’s #TBT {Throwback Thursday} and I thought I’d share on of my first recipes from the blog with all my new readers – and for all my ‘old’ readers, well, you can see how far we’ve come!

    I chose this bobotie recipe because I’m actually really in the mood for a good bobotie right now {I might make a bobotie for dinner tonight}, so you will see the new recipe soon πŸ˜‰

    This chicken version has quite a few things that are higher in carbs – and on the dreaded red list – so do take that into consideration when deciding to make this.

    Enjoy – and look out for my next bobotie recipe! X

  • Brigette
    March 22, 2015 at 8:02 am

    thank you, made this absolutely fantastic

    • Heidi
      March 22, 2015 at 8:32 am

      Thanks Brigitte, glad you like it! X

  • Sheilla Bruyners
    March 24, 2015 at 1:59 pm

    I wolud like toi know more about egg fast.

  • Anel King
    March 24, 2015 at 3:36 pm

    What is the egg fast?

    • Heidi
      April 1, 2015 at 8:48 am

      Hi Anel,

      It’s a diet where you basically eat eggs, fat and a bit of cheese for 3 days to break a weightloss stall…

      But to be honest, the best is just to eat healthy, eat real food and stick to a low carb lifestyle.

      Like all fad diets, you’re bound to pick the weight back up again when doing an egg fast…


  • Journal of a City Girl
    March 25, 2015 at 1:20 pm

    Okay, this I have to try and now that I know that Dark Chocolate contains Iron – this little vegetarian has no excuse not to indulge in this often πŸ˜‰

    • Heidi
      April 1, 2015 at 8:46 am

      And who ever said chocolate was bad for you?! See, it’s like a veggie really..! πŸ˜‰

  • Roxanne
    March 25, 2015 at 4:22 pm

    We make a lot of smoothies in my house, I’ll be trying this one next! And my husband feels the same as your when it comes to peanut butter and chocolate, lol! Pinning!

    • Heidi
      April 1, 2015 at 8:45 am

      Hehe, I think all men secretly love that!

  • Meaghan | Cook. Craft. Love.
    March 25, 2015 at 5:01 pm

    I’m down with anything that means I can have chocolate and peanut butter for breakfast!

  • Leia @ Eat It & Say Yum
    March 25, 2015 at 5:29 pm

    I love a healthy spin on peanut butter!

  • ElsbyCC
    March 25, 2015 at 7:42 pm

    Yummy! I’m totally on the smoothie train, definitely will be trying this.

  • goodiegodmother
    March 26, 2015 at 4:17 pm

    I really need a new blender so I can make this. I love the idea of adding hazelnuts!

  • bluecrabmartini
    March 27, 2015 at 3:46 am

    I’m pretty sure I need to make this right NOW! Been feeling drained, stressed, and low on energy all week and I bet this would help. Love that you added hazelnuts- genius! Pinned!

    • Heidi
      April 1, 2015 at 8:44 am

      Thanks – give it a try and let me know how it worked for you! X

  • Emily @ Table & Hearth
    March 28, 2015 at 2:34 am

    I LOVE this flavor combination!!! Such a great idea and sounds delish!

    • Heidi
      April 1, 2015 at 8:43 am

      Thanks! X

  • scarletscorchdroppers
    April 4, 2015 at 9:23 am

    Interesting read!
    I eat a lot of eggs now, they make up most of my breakfast nearly every day. I don’t know if I could do 5 days of almost exclusively eggs though! X

  • sgarrison05
    April 10, 2015 at 6:21 am

    This sounds so good…and healthy too! Thanks so much for sharing!!

  • Chanele Edwards
    April 13, 2015 at 11:41 pm

    This looks amazing. Took me a while to get use to the change but I’m okay hehe. I do love some good homemade meatballs

  • lisa oosthuizen
    April 14, 2015 at 7:22 am

    hi I would love to try your meatball recipe but I have no idea what peppadew spice is? where can I find it? is there something I can replace it with? thank you

    • Heidi
      April 14, 2015 at 1:37 pm

      Hi Lisa,

      You can find it at Checkers or Pick ‘n Pay – otherwise you can create your own mix using salt, dried herbs and some dried garlic powder, along with a pinch of chili flakes.


  • Ms.K
    April 21, 2015 at 11:43 am

    looks yummy! what is peppadew spice? thank you

    • Heidi
      April 21, 2015 at 11:48 am

      Hi Ms. K!
      It’s a mixed dry spice and contains mostly powdered onion, garlic, cilantro (coriander), salt and red peppers.
      Where are you based? (it’s available in South African grocery stores)
      You could substitute it with any other, similar, dry spice or just make your own!

      • Ms.K
        April 21, 2015 at 11:52 am

        oh i see, im here in middle east, good thing those spices are available here πŸ™‚ i think ill be making my own, thank you

        • Heidi
          April 21, 2015 at 11:54 am

          Oh good, let me know how they turn out.
          So nice to connect with you – all the way in the Middle East! Where about? X

  • K @ Peeled Wellness
    April 21, 2015 at 4:42 pm

    such a good idea! I’m realizing that cauliflower has far more uses than I ever knew. Thanks for sharing at ‘Tell em Tuesday’!
    xoxo K

  • The Two Savings Sisters
    April 21, 2015 at 5:53 pm

    I completely agree, whenever I pre-prepped dinner evening life is always 10times easier than if I don’t. What I find even easier is if I’ve made a chilli and frozen it, then all I have to do heat it up and popped some jacket potatoes in the oven.

    http://www.thetwosavingsisters.com – Amy

    • Heidi
      April 21, 2015 at 6:26 pm

      That’s a great idea Amy! X

  • Tom
    April 21, 2015 at 7:29 pm

    These look great. I forgot how good cauli mash is – even on it’s own. I just made a batch with plenty of butter and some smoked cheddar cheese. In heaven! I’ll be giving these fishcakes a go!!

    • Heidi
      April 21, 2015 at 9:27 pm

      Sounds delish! I love cauli too πŸ˜‰
      And I love how versatile it is – definitely my current favourite veggie.

  • Ms.K
    April 23, 2015 at 7:23 am

    hi, i’ll be posting my meatless patties soon and i would like to include yours as one of the other options for meatless patties and i would like to request for your permission to include your photo in my post that i will use to link back to your recipe.

    thank you!

    • Heidi
      April 23, 2015 at 9:01 am


      That is great – thank you! You may include my recipe any time, as long as it links back to my blog.

      I’ll definitely be checking out your other meatless patty recipes! X

      • Ms.K
        April 23, 2015 at 9:24 am

        thanks so much!

  • BreAnna @ Crafty Coin
    April 23, 2015 at 5:17 pm

    Love the photos! So pretty. Love this take on fish cakes πŸ™‚

    • Heidi
      April 23, 2015 at 8:11 pm

      Thank you Breanna! X

  • vocabulary|in|chunks
    April 24, 2015 at 9:53 pm


  • Heidi
    April 25, 2015 at 7:49 am

    Hi Loraine,
    The consistency is quite dry, but shouldn’t be crumbly, it should be more like a thick paste.
    You have to press it into a lined pan very densely.
    You can try adding a bit more buttermilk – just enough to get a pasty consistency.
    Let me know if that worked?

  • Ms.K
    April 26, 2015 at 6:02 am

    Happy Sunday to you, here’s the link of the blog post I made including your recipe. Thank you!


    • Heidi
      April 26, 2015 at 3:49 pm

      Fab – thanks I’ll go and have a look!
      Happy Sunday to you too. X

  • Julia Dichaba
    April 26, 2015 at 7:29 am

    Hey Heidi I am lactose intolerant and I don’t eat any dairy products. What can I substitute cheese with, in my meals.? Regards Khanyi On 25 Apr 2015 21:40, “Foodie goes Primal” wrote: > > Heidi posted: ” Yay for bacon! I do love bacon, it’s such an amazing ingredient – you can pair it with just about anything, it gives such an amazing flavour and most people love it. I’m part of an amazing group of bloggers that get together every month with great r” >

    • Heidi
      April 26, 2015 at 3:49 pm

      Hi Khanyi,
      Is there a specific dish you want to substitute the cheese for something else?
      This dish also has cream, so I’d suggest you rather skip it, as it won’t be the same once you start substituting.

  • goodiegodmother
    April 26, 2015 at 3:00 pm

    Hooray for Brussels sprouts (and bacon)! I really like your savory take on a clafoutis, especially with the addition of all the vegetables.

    • Heidi
      April 26, 2015 at 3:46 pm

      Thanks! Yes I think it’s quite fun and a bit more interesting than calling it a quiche πŸ˜‰

  • Jacquelin Tollig
    April 28, 2015 at 8:18 am

    Isn’t balsalmic vinegar a big NO NO on Banting?

    • Heidi
      April 28, 2015 at 8:29 am

      Hi Jacquelin,

      well yes and no – it does contain natural sugars…
      It falls in a bit of a grey area – along with soy sauce and pretty much every other store-bought spice out there…
      One or two tablespoons for some flavour won’t do much harm – it’s your own choice on how strict you want to be.
      For me, I eat real food – low carb yes and high fat, but real food. I won’t use chemically engineered foods just because it’s sugar-free and no carbs, etc.
      It’s also a lifestyle for me and I still want to eat delicious foods within the limits – so a tbs of balsamic, etc here and there is not going to do any harm.


  • Emily
    April 28, 2015 at 5:15 pm

    Wow, this is so creative and sounds amazing!!! Pinning!

  • mummaknows
    April 29, 2015 at 11:09 pm

    Great recipe!! I tried to cook cauli cheese sticks before and the recipe had told me to wring out the cauli in a tea towel to get rid of the moisture. It ended up being way too time consuming and I could not get the smell of cauli out of my tea towel after that!! lol!. This way looks a lotttttt easier so will have to try it!
    A πŸ™‚

    • Heidi
      April 30, 2015 at 5:15 pm

      Didn’t I mention to wring it out?! Will go and check..
      But yes, you have to squeeze out the water, otherwise it will be mushy…
      Sorry πŸ™

  • Donna
    May 1, 2015 at 3:28 pm

    Can you put in the cups and spoon measurements? πŸ™‚

    • Heidi
      May 20, 2015 at 1:59 pm

      Hi Donna,

      It’s roughly:
      1 cup butter
      3/4 cup xylitol
      1/2 cup cocoa
      2/3 cup almond flour

      Hope that helps! X

      • Donna
        May 20, 2015 at 6:27 pm

        Thanks so much….do you know how many squares that amount of chocolate is? Is it Baker’s chocolate? Thanks again!

  • paddleblogBruce
    May 15, 2015 at 4:14 pm

    I shouldn’t look at these when I’m hungry…

    May I ask a stupid question, please. How do I get to the actual recipies for the Pinterest photos? They’re nice to look at but I want to eat them!

    • Heidi
      May 15, 2015 at 4:16 pm

      Hehe, I know right!
      They should open up when you click on them…
      Let me know if it doesn’t work!

  • The Two Savings Sisters
    May 19, 2015 at 8:38 am

    I really like this analogy “think of fiber like a brillo scrubbing pad cleaning out your insides as it travels through”. I’ve never done a real detox but I think it’s about time I did as a restart and reset. This post hugely motivating!

    • Heidi
      May 19, 2015 at 9:04 am

      Thank you! I’d highly recommend it, even just to feel better and refreshed.
      Great info and advice from Peeled Welness!

  • scarletscorchdroppers
    May 20, 2015 at 3:15 am

    Well I have to say a brownie cheesecake base sounds like the best idea ever! This cheesecake looks scrummy πŸ™‚ xx

    • Heidi
      May 20, 2015 at 5:58 am

      Thanks! It WAS scrummy! πŸ˜‰

  • Kim // Peeled Wellness
    May 23, 2015 at 2:29 pm

    Thanks for linking up on Tuesday! (and for including me in your post, of course!)

  • leiabushman
    May 26, 2015 at 9:47 pm

    Wow, that looks so good! I’ve never had panna cotta, but I’d love to try it.

    • Heidi
      May 28, 2015 at 8:05 am

      Hi Leia,

      Thanks! You’ve gotta try it – can’t believe you’ve never had it! My dad always made it and I used to think it must be such a complicated dessert to make – until I just tried it one day…
      Super easy!


  • Roxanne
    May 27, 2015 at 1:23 am

    I’m definitely impressed! This looks like it would be served in a super fancy restaurant!

    • Heidi
      May 28, 2015 at 8:03 am

      Hehe, thanks Roxanne!
      And yet, it’s so simple πŸ˜‰


  • Meaghan | Cook. Craft. Love.
    May 27, 2015 at 2:43 am

    That looks so fancy! I’ve never had panna cotta but it looks kind of like jello maybe?

    • Heidi
      May 28, 2015 at 8:02 am

      Hi Meaghan,

      Yes, it’s kind of like a cream-jello.. It’s basically just cooked cream {I.e. Heated} with gelatin {and a flavour of choice}.

      But yes, it does look and taste a bit more fancy than it really is!

      Try it!


  • Kendra @ www.joyinourhome.com
    May 27, 2015 at 5:51 am

    Looks delicious! I’ve never had panna cotta but would love to try it!

    • Heidi
      May 28, 2015 at 8:01 am

      Thanks Kendra!

      It’s really delicious and so simple to make!


  • Lindi
    May 28, 2015 at 12:06 am

    This recipe seems like it would be a lot of work, lol. But it looks delicious! And you say its simple… so maybe I should try it! Thanks for sharing πŸ™‚

    • Heidi
      May 28, 2015 at 8:00 am

      Hi Lindi,

      No it’s really super-easy! It just LOOKS complicated..!
      {I don’t like making complicated dishes…} πŸ˜‰

  • Heidi
    June 2, 2015 at 10:04 am

    Thanks Sarah! X

  • Christine
    June 2, 2015 at 4:02 pm

    Looks delicious!! perfect breakfast food in my book!

  • goodiegodmother
    June 3, 2015 at 2:30 am

    I’m impressed LOL! It looks beautiful, and panna cotta has always been on my list to make.

    • Heidi
      June 3, 2015 at 1:16 pm

      Do it! πŸ˜‰

  • Maggie
    June 3, 2015 at 5:24 am

    Oh that sounds and looks delicious!

    • Heidi
      June 3, 2015 at 1:15 pm

      Thank you Maggie! X

  • Cristina @ I Say Nomato
    June 4, 2015 at 12:22 am

    Yum! This looks really easy and delicious. A good start to the morning!

    • Heidi
      June 4, 2015 at 8:22 am

      Thanks Cristina – it’s so easy it’s not even funny! X

  • Dianne de Reuck
    June 4, 2015 at 5:55 am

    Definitely going to try this today. Would they be good to freeze cooked ? Or maybe prepare and freeze uncooked ?

    • Heidi
      June 4, 2015 at 8:20 am

      Hi Dianne,
      I think it’d be better if you freeze them uncooked – shape and wrap in clingfilm.
      That way they should hold their shape better once you defrost and cook them.
      Let me know how they turn out!

  • Ms.K
    June 5, 2015 at 8:27 am

    Never thought that xylitol can be used in cooking, is this the xylitol – the menthol gum you used?

    • Heidi
      June 5, 2015 at 8:54 am

      Xylitol is a natural sweetener – so I used it in powder form.. Like sugar…
      But yes, it’s the same that they use in gum too, as it’s really good for teeth!

      • Ms.K
        June 5, 2015 at 9:28 am

        ohhh…i see… it’s the gum that came first to my mind… lol, silly me… now i learn something new today, thank you πŸ™‚

  • sophie
    June 9, 2015 at 9:02 am

    This is a definite must try

    • Heidi
      June 9, 2015 at 9:03 am

      Thanks Sophie – let me know how it was! X

  • ohmygΓ’che
    June 9, 2015 at 2:17 pm

    This looks delicious!

    • Heidi
      June 9, 2015 at 10:11 pm

      Thank you Cate x

  • Michelle Ver Elst
    June 16, 2015 at 3:01 pm


  • Janene
    June 23, 2015 at 2:30 pm

    I’m making this for supper tomorrow night. Quick question, do I need to braise the boerewors before it goes into the oven?

    • Heidi
      June 24, 2015 at 10:40 am

      Hello Janene,
      No, you can just cut it and pop it straight into the oven as directed – so easy!
      Hope you enjoy! X

  • fittoservegroup
    June 24, 2015 at 4:25 am


  • goodiegodmother
    June 25, 2015 at 8:35 pm

    This sounds good! I think I’m going to try it minus the xylitol.

    • Heidi
      June 26, 2015 at 10:58 am


  • Roxanne
    June 26, 2015 at 3:11 am

    Is it possible for these to look this good and still be healthy? Yum!

    • Heidi
      June 26, 2015 at 10:57 am

      Of course! πŸ˜‰

  • Debbie Barnett
    June 27, 2015 at 3:08 pm

    Hi Heidi…I got your question in my email about the flaxseed with the pops but when I clicked on the link to reply it said the link was no longer available and the comment is not even in this chain of comments. Any insight about this? Anyway, the pops were great with the flaxseed! I spiced them up a bit too. YUM!

    • Heidi
      June 28, 2015 at 5:41 pm

      Hi Debbie, I’m glad the pops worked!
      The technical issues I’m having might be because I’ve just chanced web hosts… I am working on this and hopefully it’ll be sorted shortly and all will return to normality!
      In the meantime, please bear with me…

  • Rhona
    June 30, 2015 at 6:43 am

    Ooo! Some of my friends are on the banting craze, this will be perfect to make! Thanks for sharing… And I will definitely keep the tip of the Hulk diet πŸ˜‰

    • Heidi
      June 30, 2015 at 9:14 am

      Thanks Rhona! Hope your friends {and you} like it!

    • Heidi
      June 30, 2015 at 9:18 am

      I like your blog Rhona! X

  • Anna
    June 30, 2015 at 8:19 am

    sounds delish!!! yumy


  • jade
    June 30, 2015 at 9:32 am

    wow this sounds awesome! πŸ™‚


  • Natalie
    June 30, 2015 at 2:34 pm

    I love this recipe. It looks delicious πŸ™‚

    • Heidi
      June 30, 2015 at 6:22 pm

      Thanks Natalie! X

  • Kari
    June 30, 2015 at 3:27 pm

    Looks delicious! I’m always looking for new ways to find eat chia seeds!

    • Heidi
      June 30, 2015 at 6:22 pm

      Thanks Kari! These pots are more like pudding LOL

  • Kari
    June 30, 2015 at 3:48 pm

    This is brilliant! I love using cauliflower instead of flour to make “bread”.

    • Heidi
      June 30, 2015 at 6:21 pm

      Thanks Kari – yes you can do so much with cauli!!

  • Debbie Barnett
    July 3, 2015 at 12:59 pm

    OMG…this looks and sounds absolutely delicious!

    • Heidi
      July 6, 2015 at 2:14 pm

      Thanks Debbie!

      Try it – it really IS delicious! πŸ˜‰

  • Irene :-)
    July 4, 2015 at 10:29 pm

    This is such a fantastic blog! I use it as a recipe book! πŸ™‚

    • Heidi
      July 6, 2015 at 2:13 pm

      Aah – thank you! πŸ˜‰
      Well hopefully there’ll be an actual recipe book soon… {hint hint}


  • Reply
    Brenda Klem
    July 7, 2015 at 12:34 pm

    I need your recipes please! Thank you! :-

  • Kendra @ www.joyinourhome.com
    July 13, 2015 at 5:44 pm

    These sound and look delicious! Will have to try it!

  • Reply
    July 21, 2015 at 6:23 am

    This looks delicious Heidi. I wish I was better at dinner parties – but the idea of hosting one always brings me out in a cold sweat! Dawn x

    • Reply
      July 25, 2015 at 12:53 pm

      Thanks Dawn!
      It needn’t be stressful, just gather a bunch of girlfriends and give them some delicious food – dinner party sorted!
      I must say, I tend to get really stressed if the dinner party involves whole families, as it can then be a hit chaotic and no matter how much effort you put in, it never seems well-planned or beautifully presented. I love kids {my own and my friends’} but dinner parties without them are better πŸ˜‰

  • Reply
    Lucy Shewell
    July 21, 2015 at 11:32 am

    Wow. The whole menu sounds really tasty. I agree – who needs carbs.

    • Reply
      July 25, 2015 at 12:50 pm

      Yeah Lucy! And thanks πŸ˜‰

  • Reply
    July 21, 2015 at 1:07 pm

    Vanilla Poached Pears?! Yes please!

  • Lucy
    July 28, 2015 at 5:42 am

    These look absolutely divine. And very simple too! Can’t wait to have a go at making them.

  • Cristina @ I Say Nomato
    July 28, 2015 at 12:36 pm

    ooooooh wow… I love squares full of nuts and berries and things. These look delicious!

  • Sydney @Tastefully Frugal
    July 28, 2015 at 1:43 pm

    Oh my! These look soo good! Perfect way to cool down on a hot summer day!

  • Mary (The Godmother @ Goodie Godmother)
    July 29, 2015 at 3:51 pm

    I’ve never tried making cheesecake bars like this, but these look really good. I love all the textures and flavors!

  • Kim
    August 11, 2015 at 11:56 pm

    I never know what to do with squash outside of thanksgiving- your new site looks phenomenal! Thanks for sharing πŸ™‚
    Kim | http://peeledwellness.com

    • Heidi
      August 12, 2015 at 3:18 pm

      Thanks Kim! x

  • karen
    August 14, 2015 at 4:29 am

    What cream cheese do you use? Hardly any white cheeses are called that these days!

    • Heidi
      August 14, 2015 at 7:05 am

      Hi Karen,
      I use either the Kiri tub of cream cheese or Philidelphia.
      Hope that helps!

  • Bronwyn
    August 27, 2015 at 11:13 pm

    Made these tonight. OMGosh!!!!! In love.

    • Heidi
      August 28, 2015 at 8:59 am

      Yay Bronwyn! What did you have them with? X

      • Bronwyn
        September 1, 2015 at 2:32 pm

        I made a sour cream/Yoghurt dip with a bit of cumin and smoked chili peppers. Great combination.

        • Heidi
          September 3, 2015 at 9:06 am

          Ooh, that sounds gooood!!

  • Kat
    September 1, 2015 at 2:16 pm

    Wow, very unique. I don’t think I’ve ever seen these before. I think some shredded zuch in there would be great too! – Kat

    • Heidi
      September 3, 2015 at 9:07 am

      Let me know how they turn out with the zucchini – I just love zucchini πŸ˜‰

  • Cristina @ I Say Nomato
    September 1, 2015 at 2:24 pm

    Wow, okay, I need to try these! I’m always looking for potato chip alternatives (’cause allergies), and these look positively incredible. Absolutely saving for another day!

    • Heidi
      September 3, 2015 at 9:09 am

      Thanks Christina – they also make nice taco-alternatives, just make them bigger and bake for slightly less time… x

  • Emily @ Table & Hearth
    September 2, 2015 at 6:09 pm

    These are so cool!! I’d probably eat like two dozen of them in one sitting πŸ™‚

    • Heidi
      September 3, 2015 at 9:09 am

      Thanks Emily! They might be a bit rich, but hey! πŸ˜‰

  • Natascha
    September 8, 2015 at 5:28 am

    I can’t wait to try these!

  • Cristina @ I Say Nomato
    September 8, 2015 at 2:35 pm

    Oh don’t mind me, I’ll just be over here drooling over this sandwich. This looks soooo amazing, I can imagine it would keep you full forever! (in a good way!)

  • Of Goats and Greens
    September 9, 2015 at 1:24 am

    This looks wonderful… I really want to have breakfast at your house!!!!

    • Heidi
      September 9, 2015 at 7:51 am

      You’re more than welcome to pop in for breakfast – you won’t find gourmet stacks everyday, but there’s always something yummy cooking! πŸ˜‰

  • Of Goats and Greens
    September 9, 2015 at 10:11 pm

    Seriously, I’ve GOT to make this! Just so awesome looking and sounding. Who knew the humble avo was so versatile!!!

    I’ll wait for the weather to break (just a tad…)

  • Marta
    October 6, 2015 at 3:23 pm

    This looks wonderful! I can’t wait to try it πŸ™‚

    • Heidi
      October 13, 2015 at 6:51 pm

      Thanks Marta! x

  • mojabeng
    October 13, 2015 at 5:37 pm

    Made the Thai-style green salad tonight, wow it was so delicious. Had it with leftover trout lip smacking. Definitely doing it again.

    • Heidi
      October 13, 2015 at 6:51 pm

      Sounds good! x

  • Honest mum
    October 20, 2015 at 7:59 pm

    Oh yummy! Love Paleo dishes! Thanks for linking up to #tastytuesdays x

  • Corina
    October 22, 2015 at 7:06 am

    IT sounds so delicious – exactly the type of food I love. Thanks for the tip about putting ginger in the freezer as I often find little bits that have gone soft at the bottom of the fridge whenever I clear it out!

  • Lisel
    October 22, 2015 at 1:59 pm

    Hi there ,
    What is Salmeura dressing that is used in the coleslaw salad?

    • Heidi
      October 22, 2015 at 6:40 pm

      Hi Lisel, it’s a multipurpose dressing / brine / marinade that I use for many things.
      It’s fab! When you’re in the recioe, you can just click on the Salmuera and it’ll take you to the recipe for it.

  • Allison
    October 25, 2015 at 4:54 pm

    I usually think of slaw as a summertime recipe, so I love how you added cranberries to bring it into fall/winter! I bet this would be awesome on a day-after-Thanksgiving turkey sandwich.

    • Heidi
      October 26, 2015 at 9:36 am

      Thanks Allison – and yes it’ll go down a treat with some leftover turkey! X

  • Leia @ Eat It & Say Yum
    October 25, 2015 at 11:08 pm

    Good idea to use the cranberries in coleslaw. And good to have a year round recipe. πŸ™‚ Sharing and pinning.

    • Heidi
      October 26, 2015 at 9:37 am

      Thanks Leia! Xx

  • annie
    October 27, 2015 at 10:56 am

    where is the recipe???

    • Heidi
      October 27, 2015 at 5:59 pm

      Hi Annie,

      it’s there now. Sorry, I’ve had some technical difficulties with some of my earlier posts…Thanks for pointing it out to me! x

  • calypte
    October 27, 2015 at 6:36 pm

    I love the idea of this with leftover turkey! Thanks πŸ™‚

  • Kari
    October 27, 2015 at 9:11 pm

    That looks delicious! I love the use of cranberries. Very festive!

  • Mary (The Godmother @ Goodie Godmother)
    October 30, 2015 at 12:11 am

    As a fellow lover of raw cabbage, I don’t think it’s that odd. πŸ˜‰ This looks great, and I may have to give cranberries a try in our coleslaw next time!

    • Heidi
      November 12, 2015 at 6:47 pm

      Thanks Mary! Do try it – it really makes the dish. x

  • Barbara Pollastrini
    November 3, 2015 at 7:55 am

    Please let me know on new recipes
    Very interesting recipes

    • Heidi
      November 12, 2015 at 6:46 pm

      Hi Barbara,

      thank you! There’s a sign-up space right at the top of my page – you’ll receive every new recipe via e-mail when you sign up.


  • CakePants
    November 3, 2015 at 12:49 pm

    This looks so simple yet delicious! I love sweet potatoes but have never prepared them like this. Thanks for the easy dinner idea!

    • Heidi
      November 12, 2015 at 6:45 pm

      Thanks – hope you enjoy! x

    November 17, 2015 at 11:54 am

    Hi Heidi, I simply love your blog.
    You have just introduced me o a whole new world.
    thank you so much

    • Heidi
      November 18, 2015 at 10:37 am

      Thanks Bridget – I’m so glad! And thank you for the nice compliment.
      I hope I can continue to inspire you. xx

  • Linda
    November 24, 2015 at 4:19 pm

    Looks delicious!! Thanks for sharing this on Tell ‘Em Tuesday! πŸ™‚

    • Heidi
      November 30, 2015 at 4:13 am

      Thank you Linda! x

  • Tracey
    December 1, 2015 at 5:03 pm

    Congrats on publishing your first book!!! It is the start of many great things to come. I have started paging through it and it makes me want to start eating meat again… well almost πŸ˜‰

    • Heidi
      December 7, 2015 at 10:55 am

      Aah thanks Tracey!!
      Just do it πŸ˜‰

  • Angela Coleby
    December 15, 2015 at 1:11 pm

    This looks delicious and had my stomach rumbling looking at the photos!

    • Heidi
      December 15, 2015 at 1:15 pm

      Thanks Angela! SOOO good, I took a bite every time I walked past the fridge…

  • Kari
    December 15, 2015 at 4:37 pm

    You won me over with low carb! I am always looking for smart choices during the holidays.

  • Erica Davey
    January 5, 2016 at 11:29 pm

    My sweet tooth is always out of control so I really enjoyed this recipe. Will try it and let you know.
    2016 is the year I have to get my weight under control – emotional eating is the reason!!!!

    • Heidi
      January 6, 2016 at 8:55 am

      You can eat so well and healthy without having to give up sweet things altogether… You will quickly get used to the less-sweet taste. and to be honest, if you eat enough healthy fats the cravings will also get less!
      Good luck Erica!

  • Annette van Vuuren
    January 6, 2016 at 7:11 am

    Do you think I can make the meringue without the coconut? My husband doesn’t like coconut at all!

    • Heidi
      January 6, 2016 at 8:52 am

      Hi Annette,

      you can definitely make it without the coconut, just leave it out.
      Some fresh berries or a berry compote on top would be a nice addition then.

      Let me know how it turns out! x

      • Annette van Vuuren
        January 6, 2016 at 8:55 am

        Thanks. Will let you know.

  • karen Crossan
    January 7, 2016 at 8:23 pm

    This sounds so simple yet tasty, will try at the weekend for my lunch. Thank you for sharing.

    • Heidi
      January 10, 2016 at 4:50 am

      My pleasure, Karen! x

  • emma rudman
    January 13, 2016 at 12:28 pm

    Jou resepte is almal die moeite werd. Baie dankie vir al jou moeite

  • David
    January 15, 2016 at 3:01 pm

    Hi Heidi, thanks for the recipe. I wanted to check if the salt content is right as mine was super salty, too much for my palette?



    • Heidi
      January 15, 2016 at 6:52 pm

      Hi David,

      yes it’s right, but you have to dilute it. The recipe makes about 4 litres. The recipe os very concentrated.
      Hope that solves the problem!


  • Emma Rudman
    January 16, 2016 at 1:20 am

    Heidi is 500 ml. Sout reg ?

    • Heidi
      January 19, 2016 at 9:30 am

      Hi Emma,

      ja dit is reg – die marinade-resep is genoeg vir 4 liter. Ek hou dit gewoonlik in die yskas, of vries dit ook soms – dis iets wat ek bitter baie gebruik, vir hoender, vleis, souse, ens. so ek het altyd van dit in my yskas.

  • Davi
    January 18, 2016 at 7:18 am

    Hi Heidi,

    Thanks, I diluted mine down to 6 litres in the end. I’ll try basting it and using small quantities.



    • Heidi
      January 18, 2016 at 6:11 pm

      Great, hope it works out. It’s also really great for brining chicken, etc.

  • Henley Juta
    January 21, 2016 at 6:44 pm

    These sound really awesome. I am on a no gluten, low carb and of course low sugar/correct sugar diet. These reallyhelp, thank you

    • Heidi
      January 22, 2016 at 7:11 am

      Hi Henley!

      It’s great that you’re on this lifestyle path – you’ll see! And yes, knowing that you can still have some approved treats every now and then makes it easy to adopt.

      Hope you enjoy and remember, these also freeze really well, so you can keep a stash in the freezer.


  • Anne-MariΓ©
    January 22, 2016 at 7:53 am

    Thank you for this great recipe, I just want to ask a silly question…how do I work out the carb content per serving?

    • Heidi
      January 24, 2016 at 6:56 pm

      Hi Anne-Marie,

      You can use My Fitness Pal – it’s an app that you can use to enter all the ingredients and it will give you a breakdown of the macronutrients, etc.

  • Nancy
    January 23, 2016 at 11:00 pm

    Looks good

    • Heidi
      January 24, 2016 at 6:55 pm

      Thanks Nancy. Have you tired them yet? x

  • Roxanne
    January 26, 2016 at 2:03 am

    This recipe definitely has my mouth watering, I can’t believe it’s low carb and sugar free! Pinning!

    • Heidi
      January 26, 2016 at 5:58 am

      Thanks Roxanne! I know, right?! x

  • Leia @ Eat It & Say Yum
    January 26, 2016 at 2:15 am

    This tart looks delicious!! I’m so glad the ingredient was chocolate! πŸ™‚

  • Emily @ Table & Hearth
    January 26, 2016 at 3:05 am

    Not only is it pretty but it looks delicious!!!

  • Jane
    January 26, 2016 at 7:41 am

    Hello Heidi,
    Can you please tell me what Salmuera is and how I can make it or where I can source it? It’s been popping up in recipes a lot lately and I haven’t heard of it before now.
    Thank you
    Jane Broadway

    • Heidi
      January 28, 2016 at 5:25 pm

      Hi Jane,

      It’s a multi-purpose marinade / dressing that I use almost daily for various dishes.
      If you click on the word salmuera in the recipe, it’ll take you to the recipe. It’s basically salt, vinegar, onion, garlic and pickling spice…
      Let me know if you’ve managed!

  • Sydney @ Tastefully Frugal
    January 28, 2016 at 3:52 am

    Oh my did you say TRIPLE CHOCOLATE?! This looks and sounds so good! I may have to make this as our Valentine’s Day dessert!

    • Heidi
      January 28, 2016 at 5:24 pm

      You bet – TRIPLE chocolate! It’s perfect for V-day really. x

  • Kim
    February 2, 2016 at 9:05 am

    This looks delicious! Can you tell me what size tin you use? Also could you provide the metric measurements for the ganache, as you have done for the rest of the recipe? Thanks a mil πŸ™‚

    • Heidi
      February 3, 2016 at 11:08 am

      Hi Kim,

      thanks! Um the metric measurements I can’t tell you exactly – I use cups for that for some reason… But you want the cream to be just a little bit less in volume than the chocolate, does that make sense?
      So it’s about 0.8:1 cream:chocolate…
      My tin that I used is a deep loose-bottomed tart tin; 24 cm diameter, 5.5 cm deep.


      • Kim
        February 12, 2016 at 3:28 pm

        Thanks so much Heidi!

        One more question please.

        For the base, do I need to whisk up the egg whites separately? or do I just add them directly (unwhisked) to the other base ingredients?


        • Heidi
          February 13, 2016 at 12:12 pm

          You can just chuck it into the blender along with the other ingredients!
          You will need to melt the chocolate separately and then add that to the rest of the mixture.

  • Marie
    February 2, 2016 at 11:21 pm

    Do you know how long these keep for? Can I make the day before?

    • Heidi
      February 3, 2016 at 11:02 am

      Hi Marie,

      They will keep for 2-3 days, so you can definitely make them the day before.

  • Tania
    February 4, 2016 at 4:29 pm

    Hi, do you perhaps have the recipe for the kid approved tomato sauce?

    • Heidi
      February 5, 2016 at 10:17 am

      Hi Tania,

      there’s a link in this recipe that will take you to the recipe for the tomato sauce. You can either just click on the words ‘tomato sauce’ in the recipe, or I’ve added a ‘click here’ link too.


  • Lily
    February 11, 2016 at 10:23 am

    Just a query – how dry is the macaroon base when made?

    I made this last night and the base was basically still powder?

    • Heidi
      February 12, 2016 at 12:35 pm

      Hi Lily,

      just replied to you on FB…
      I’m sure you must’ve left out an ingredient or 2 for the base – the egg and melted chocolate will hold it all together and you should have a thick paste that you can just press into the base if the pan.
      Hope it works out next time!

      Heidi x

  • Allison
    February 14, 2016 at 7:42 pm

    Yum, definitely pinning this to try!!!

  • Jess
    February 16, 2016 at 12:38 pm

    Sounds wonderful!

    What is this little gadget that works like a peeler, but cuts it into julienne strips though???


  • Dee
    February 29, 2016 at 3:14 am

    I thought 180 degrees was kind of low. For US cooks translate oven temperature to 350 degrees farenheit.

    • Heidi
      March 2, 2016 at 8:43 am

      Hi Dee,

      yes the 180 degrees is in Celcius – so it would be around 350 Fahrenheit for US peeps…


  • Yasmim
    March 2, 2016 at 5:02 pm

    Mine came out super bitter. I had to use lime zest instead of lemon zest and I’m in Brazil so I used an avocado they have here. Not sure why it went so wrong.

    • Heidi
      March 7, 2016 at 11:24 am

      Hi Yasmin,

      sorry to hear! It might be the avocado type, but it could also be the fact that avocado does get a slightly bitter taste when it’s heated, but not much.

      You could try adding some more Parmesan and seasoning. Also, I’ve not tried it with lime – but I can’t think why that should make it bitter…

      Hope it comes out better next time! x

  • Reply
    Karina Wittmann
    March 18, 2016 at 12:08 pm

    I subscribed to the weekly mealplan that goes out on a Thursday, but did not receive anything. Could you please check if I’m on the list?

    • Reply
      March 30, 2016 at 10:05 am

      Hi Karina,

      you are on the list – if you need any previous meal plans, let me know?
      Going forward, the meal plans are undergoing a bit of a change and from next week will be sent out from a new platform.
      You need to subscribe to that at: http://livelchf.com/free-training

      How have the meal plans been going for you so far?

      Heidi xx

  • jo
    March 18, 2016 at 4:51 pm

    what size pan is a brownie pan? 8×8?

    • Heidi
      March 30, 2016 at 9:59 am

      Hi Jo,

      yes it’s about 8×8. If you use 8×8 you’ll get out 2 pans, you can also use a larger size, but then you might only get 1 batch.

      I know baking is quite scientific, but to be honest, with these brownies you can easily gauge things..

      The batter should should be about an inch to 1.5 inches thick in the pan and then can bake for 20-25 minutes.
      If it’s deeper than that, just add a couple more minutes.
      Rather let it bake for too little and end up with more gooey brownies, than baking for too long and it’s dry…
      I also find that when I use coconut flour, it bakes MUCH quicker – about 15minutes instead of 20…

      Hope that helps! x

  • Amanda Van der Watt
    March 31, 2016 at 8:21 am

    Can you please give ideas of what you ate on this fat fast? Thank you!

    • Heidi
      March 31, 2016 at 8:32 am

      Hello Amanda!

      I did the fast for 3 days, each day I had a regular coffee with dash of cream, as well as a bulletproof coffee for ‘breakfast’:
      1 cup filter coffee + 1 tbsp. organic virgin coconut oil + 1 tsp salted butter and a dash of cream
      {2 tbsp. cream in total for the morning coffees}

      I would eat again at 11-ish, 14:00 or 15:00 and then ‘dinner’ by 18:00 – either of the following: {I mixed these up over the 3 days, so one day an egg might be in the morning, next day it might be lunch or dinner, etc. Each of these ‘meals’ would be about 200-250 calories and you would eat 4-5 ‘meals’ a day}
      *1 small avocado with a tsp olive oil, lemon juice, salt & pepper
      *30 g macadamia nuts
      *1 boiled egg with 30 g mature cheddar OR mozzarella cheese + 1 tsp butter spread onto the egg halves
      *broccoli soup made with cream, cream cheese and broccoli
      *lettuce leaves with a slice of cheese
      *scrambled egg with a tbsp. of chopped ham or chorizo, a tsp butter and small handful of grated cheese

      I didn’t really eat any meat apart from the chorizo – protein came from the egg mostly.

      You can and should have lots of water or black herbal teas in-between.
      But honestly, you won’t get hungry.

  • Yvonne van der Westhuizen
    April 4, 2016 at 10:15 am

    Dankie Heidie!
    Uiteindelik het ek resep gekry op jou site.
    Myne is in die oond en kan nie wag om in klim nie!!!

  • Reply
    Ros Gordon
    April 7, 2016 at 7:23 am

    Hi Heidi. My daughter is in Grade 11 and needs to do job shadowing. About 2 years ago she lost 25kg’s by doing the Dukan diet (high protein, low fat). She is now passionate about paleo diets and wants to find a career in food science with this as her focus. If you are located near Johannesburg is there any chance you would consider letting her job shadow with you. It would entail her coming to spend a morning following you around. Regards Ros

    • Reply
      April 20, 2016 at 10:03 am

      Hello Ros,
      thank you for getting in touch – I have sent you an e-mail reply.
      Chat soon,
      Heidi x

  • Val Clayton
    April 12, 2016 at 5:40 am

    Made this for dessert last night, was absolutely divine. I was told it was “The Bomb” ?. Definitely a keeper.

    • Heidi
      April 12, 2016 at 12:45 pm

      I’m so glad you enjoyed it, Val! Love feedback like this – thanks! x

  • Emma Rudman
    April 20, 2016 at 8:44 pm

    The fudge is the best!!!!!!!!!!!!!!

  • Anza
    April 21, 2016 at 8:16 am

    Sounds yummy. Am going to start it now. Will let you know how it turns out. Do not have red wine, will use a bit of balsamic vinegar

    • Heidi
      April 26, 2016 at 7:37 pm

      How did it turn out, Anza? Not sure if the balsamic will have the same effect, perhaps just leave out the wine completely…

  • Kim
    May 4, 2016 at 9:54 am

    Hi there, i never use a microwave as ive read that it destroys all the nutrients in food. Could you therefore provide the timings and temperature required for making the bread for the french toast in an oven?

    • Heidi
      July 11, 2016 at 10:11 am

      Hi Kim,

      the ‘bread’ recipe is a specific microwave ‘mug’ recipe, I’ve never tried it in the oven.
      You could give it a bash at 180C for about 10 minutes?

  • Elmari
    July 14, 2016 at 2:12 pm

    HI, I think Cranberries is not low in carb? 1/4 cup is about 25gr of carbs

    • Heidi Visser
      July 15, 2016 at 11:53 am

      Hi Elmari,
      if you choose to use dried cranberries, always opt for the unsweetened ones. Cranberries are a low carb alternative to raisins – but you can choose wether to use it or not.
      For me, as it’s a lifestyle, I do eat it on occasion.
      25g divided by 8 portions puts it at just over 3g of carbs per serving and if you do slightly bigger servings (6 servings), it comes in at just over 4g per serving – which is still low in carbs and can be enjoyed with a clear conscience.

  • Hannari
    July 19, 2016 at 11:02 am

    This was delicious. Do you have the nutritional information for this?

    • Heidi Visser
      December 15, 2016 at 11:17 am

      Hi Hannari,

      per serving:
      584 calories
      34.3 g fat
      43.8 g protein
      5.8 g carbs

      Glad you liked it! x

  • kingsley
    July 21, 2016 at 2:51 pm

    how many does it make?

    • Heidi Visser
      August 16, 2016 at 11:25 am

      it’ll make about 18 tennis ball sized crisps…

  • Johlette
    July 28, 2016 at 12:35 pm

    Hi Heidi,

    Do you microwave all the ramekins together for 4 minutes or separately for 4 minutes each?

    • Heidi Visser
      August 16, 2016 at 10:06 am

      Hi Johlette,

      All together for 4 minutes..

  • James
    August 3, 2016 at 12:12 pm

    Hi: I made these and they didn’t brown up. What is the temperature again to bake these? I used thtemoerature that was lusted. Thanks.

    • Heidi Visser
      August 16, 2016 at 11:24 am

      the temp is 180C / 350F and they start to crisp up as they cool down.

  • Laurie Santavicca
    August 11, 2016 at 3:13 pm

    Have you or anyone tried this recipe dehydrating rather than baking?

    • Heidi Visser
      August 16, 2016 at 11:26 am

      Not yet Laurie – let me know if you do and how it turns out?

    • Slocci@icloud.com
      March 9, 2017 at 2:58 am

      Hhi you tried?? My oven is broken. I do have a dehydrator with two setting. I am still new at it. Any suggestion on time and settings thank you I would greatly appreciated.

      • Heidi Visser
        March 18, 2017 at 6:10 am

        Hey Laurie,
        haven’t tried them in a dehydrator… If you do, let us know how they turn out! x

  • Yvonne van der Westhuizen
    August 18, 2016 at 10:09 am

    Ek wil die Lamb shanks maak.
    Hoeveel suurlemoen moet ek gebruik ?
    Hou nie eintlik van suurlemoen smaaklik in my kos nie.
    Dankie Heidie.
    Maak baie van jou resepte.

    • Heidi Visser
      August 19, 2016 at 10:04 am

      Hi Yvonne,
      Eks bly om te hoor!
      Een suurlemoen sal genoeg wees.
      Gebruik die sap van die hele suurlemoen en dan net een helfte saam in die pot – of jy kan oof die suurlemoen heeltemal uitlos en net die sap gebruik om mee te ‘season’…
      Die suurlemoen breek net die vetterigheid van die lamsvleis.

  • Michael
    August 21, 2016 at 3:59 pm

    I really loved this recipe so I included it in a round-up of the best low-carb chicken recipes.


    Hope you like it πŸ™‚

    • Heidi Visser
      August 22, 2016 at 2:03 pm

      Hi Michael!

      Thanks – that’s awesome! I actually saw it on FB just now before I saw your message.
      Glad you liked the recipe πŸ˜‰

  • Sue
    August 23, 2016 at 11:53 am

    May sound silly, but do you store them in the fridge?

    • Heidi Visser
      August 24, 2016 at 11:45 am

      Hey Sue,
      you can, but they might get a bit soggy…
      I just kept them in an airtight container outside the fridge.
      They will only stay fresh a day or 2.

  • Reply
    August 25, 2016 at 7:27 pm

    Could you please share the details of how to do the fat fast?

  • Yvonne van der Westhuizen
    August 28, 2016 at 12:13 pm

    Dankie!! Shanks in die oond!!++
    Ek wil nou volgende die oxtail maak.
    Is dit reg dat dit 20 uur in die crackpot moet wees?

    • Heidi Visser
      August 30, 2016 at 9:56 am

      Hi Yvonne,

      Ja, die oxtail het lekker baie tyd nodig om regtig sag te word. Jy kan die crockpot op ‘low’ sit.

  • Thia
    September 6, 2016 at 12:12 am

    Sounds lovely! Will definitely try it. Just wondering about the cauli mash you mention in the intro insead of the white bread – does that get used in the mince mix or do you just use it to serve instead of rice?

    • Heidi Visser
      September 6, 2016 at 10:27 am

      Hello Thia!

      Thanks for pointing that out! I recently updated the recipe {I used to put a bit of cauli mash inside the mixture, instead of bread} and missed that part… Oops! πŸ™‚
      You can try it with a spoonful of cauli mash in the mix, but I don’t find it necessary…

  • Reply
    Adelloe Raqubach
    September 27, 2016 at 6:36 am

    Morning Heidi\,

    What would you eat on a fat fast day? I love your recipes. Did the hotdogs last night – delicious!

    Thank you, Adelle

    • Reply
      Heidi Visser
      October 11, 2016 at 6:12 am

      Thanks Adelle, glad you’re enjoying the recipes!
      I normally do the fat fast for 3 days, every other month.
      I’ll break up the day into 4 or 5 small ‘meals’, each consisting of 200-250 calories, 80% of that from fat.
      A typical fat fast day would look something like this:
      ‘breakfast’ – bulletproof coffee
      mid-morning – 1 boiled egg with a teaspoon of butter and a serving {30 g} of cheese
      mid-afternoon – 1/2 an avocado with cream cheese and seasoning
      snack – handful {30 g} macadamia nuts
      early dinner – broccoli soup with cheese and cream cheese {small portion} OR a small salad of lettuce and avo and olive oil

      You can really have anything provided you stay within the calories {+-1000 for the day} and that those calories come from fat mostly, so not too much protein and obviously the carbs should stay very low.

      I just find it easier to stick to these ‘meals’ above – keep it simple…

      Heidi x

  • goatsandgreens
    November 7, 2016 at 3:48 pm

    I just finished breakfast, but I’m getting hungry all over again looking at your lamb dish!

  • Yvonne van der Westhuizen
    November 29, 2016 at 1:45 pm

    How will I cook it on open coals?
    (Can’t afford the fancy one!)

    • Heidi Visser
      December 5, 2016 at 1:43 pm

      Hi Yvonne,

      you can use a roster / grill on any ‘braai’.

  • Yvonne van der Westhuizen
    December 7, 2016 at 9:15 am

    Can I use an ice cream maker and how long must I churn it for?

    • Heidi Visser
      December 15, 2016 at 11:13 am

      Hi Yvonne,
      I don’t use an ice cream maker, but you can definitely use one – just follow your specific maker’s instructions.
      Because of the high fat content and the alcohol, it won’t freeze solid and crystalize, so so you really can just make the mixture, chuck it into a container and freeze overnight.

  • Norma
    December 27, 2016 at 5:20 pm

    Looks yummy; what can you serve it with?

    • Heidi Visser
      December 30, 2016 at 12:58 pm

      Hi Norma,

      you really don’t need anything with it, but a simple herb salad works well, or even cauli rice or cauli mash.

  • Kim T
    February 5, 2017 at 7:33 pm

    Can you make them without the cheese? Could you substitute almond flour or something?

    • Heidi Visser
      February 17, 2017 at 8:25 am

      Hi Kim,

      haven’t tried that yet – let us know how it turns out! x

  • Caryn
    February 7, 2017 at 1:21 am

    Made these today. I used lime zest. Soooooo good!! Definitely making a double batch next time!

    • Heidi Visser
      February 17, 2017 at 8:37 am

      Awesome Caryn!

      • Slocci@icloud.com
        March 9, 2017 at 2:52 am

        Do you have by chance some info on making these in a dehydrator?? Thanks 😊

  • Carol Lynn Mackie
    March 12, 2017 at 8:25 pm

    They are good but I think I will cut back on the salt next time I make them.

  • Stephanie
    April 19, 2017 at 11:06 pm

    I made these and did them completely wrong because I didn’t realize the heat wasn’t Fahrenheit…. so, I’ll try them again at the correct temp. But I wondered how many carbs are in each of these??

  • jadedermody
    May 7, 2017 at 2:41 pm

    Made these today and had with sun dried tomatoes πŸ… houmous will defo make again

  • Laura
    May 9, 2017 at 5:35 pm

    I tried making these but ended up tossing them because they didn’t turn out. I don’t see info on how to flatten them? I tried using a fork, a spoon and a knife but the avocado just stuck to the utensils then and came off the parchment paper and I couldn’t get them to be thin! Help please!

    • Heidi Visser
      May 12, 2017 at 8:28 am

      Hi Laura,
      you could try rubbing a bit of neutral coconut oil onto the utensil you’re using to flatten them…
      I don’t recall having the same problem. Also try add a little more lemon juice – the mixture might be a bit thick.
      Alternatively, you could place another piece of parchment paper on top and roll it as thin as you like with a rolling pin.
      Then just remove the top parchment paper and bake.
      Hope that helps! x

  • Pat
    May 12, 2017 at 5:22 pm

    How many carbs? What is nutritional values?

    • Heidi Visser
      May 17, 2017 at 5:47 pm

      Hi Pat,

      I haven’t calculated it, but you can put all the ingredients into an app like My Fitness Pal and it’ll give you the values.


  • Maureen Mosher
    May 16, 2017 at 4:06 pm

    i just had these for brekkie. They were MAHVELOUS DAHLING! I used a blob of greek yogurt and berries instead of bacon as I’m vegetarian. But, they hit the spot. Thanks for posting your recipe.

  • Liandi
    May 31, 2017 at 1:30 pm

    Love it! Thanks Heids!!

  • Kristin
    June 9, 2017 at 11:34 am

    What is the net carbs per serving?

    • Heidi Visser
      June 14, 2017 at 6:25 am

      Hi Kristin,

      it has 5g net carbs per serving. I use My Fitness Pal to calculate. X

  • Jeannie
    June 12, 2017 at 8:58 pm

    Sounds delicious! Did you use the small 5 oz cans of tuna or the larger 9 oz cans?

    • Heidi Visser
      June 14, 2017 at 6:30 am

      Hi Jeannie,

      I used 2x regular cans, so you can use 1 large or 2 small…
      It’s a firm favourite in our house! And on Pinterest too πŸ˜‰

      Enjoy! x

  • Gina
    June 12, 2017 at 11:41 pm

    Where is the nutritional information on this recipe?

  • Greu
    June 26, 2017 at 2:44 pm

    Super delicious, thanks for the recipe!

  • Beth
    June 28, 2017 at 1:48 am

    I made these tonight. Dang good! I had a few by themselves and then a larger one I cupped like a taxi shell and put cooked breakfast sausage in it. Like a breakfast type thing. OMG. It was good!

    • Heidi Visser
      July 1, 2017 at 10:47 am

      Ooh that sounds delish, Beth!! πŸ™‚

  • Sookie's Mummy
    July 10, 2017 at 12:44 pm

    Greetings Heidi.
    I just made these and they are delish!
    Thank you so much for the recipe πŸ™‚

  • Tina Brown
    July 12, 2017 at 6:37 pm

    Before I actually make them, I thought I’d ask if they TASTE like avocado, haha, after baking πŸ™‚ I’m trying desperately to find a way to eat at least 1/2 an avocado/day (for the nutritional value/potassium) without tasting it…I WISH I liked em!

    • Maureen
      July 26, 2017 at 11:12 am

      The generous amount of cheese, paprika, cumin, and lemon zest might help mask the original avocado flavor for you!

  • Maureen
    July 26, 2017 at 11:09 am

    Made these as work snacks for husband last night. He absolutely loved them despite me making the mistake of storing them in the fridge and them becoming a little soggy. I look forward to remaking them and I’ll use a little less salt the second time around

  • Irene
    September 3, 2017 at 2:48 pm

    Love the blog, recipes and newsletter! Would love to see some youtube videos.

  • Brigitta Swart
    September 13, 2017 at 7:02 am

    I loved it!! First taste was different but after that I could not get enough.

    • Heidi Visser
      September 14, 2017 at 10:58 am

      Awesome Brigitta! Glad you enjoyed it. x

  • Louise
    December 30, 2017 at 1:42 pm

    Can I give this to my 2 year old granddaughter?

  • Reply
    Jackie Thom
    January 5, 2018 at 5:34 am