A Super Dressing to spice up that Salad

March 11, 2010 at 5:32 pm | Posted in Healthy Recipes | Leave a comment
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Salad Dressing Containers

Here’s a really nice dressing I use to tart up that boring chicken and salad.

A great combination of tastes – tangy and different.



I small tin of mandarins (unsweetened).
Chilli – chopped, deseeded (as much or as little as you like) or leave out.
Fresh Sweet basil leaves – chopped.
Garlic – fresh – again as much as you like, but a little goes a long way!
2 tablespoons of Balsamic Vinegar.


Drain the mandarins well and toss into the salad.
Combine all other ingredients including juice from mandarins.

Serve on the side or pour the dressing over and mix into the salad.


Noodles with Chicken or Pork

March 10, 2010 at 10:48 pm | Posted in Healthy Recipes | Leave a comment
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 Quick and Easy, Low fat, low carbs and delicious!






  • 700 grams package Shirataki* or tofu noodles
  • 500 grams minced pork or chicken
  • ½ cup soy sauce
  • ¼ cup dry sherry
  • ⅓ cup peanut butter
  • 1 tablespoon rice vinegar or cider vinegar (rice vinegar can be sugary)
  • ½ teaspoon Asian chilli sauce or other hot sauce
  • ¼ cup of water
  • 8 cloves garlic – minced, pressed, or grated
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons sesame oil
  • 500 grams bean sprouts
  • 6 green spring onions – chopped
  • Pepper
  • 1-2 tablespoons mild oil, such as peanut or high oleic safflower oil

* Shirataki Noodles are a traditional Japanese noodle. Looks like clear noodles packed in water. Normally found in the refrigerated section of your local Asian food market.


 Mix meat, 2 tablespoons of the soy sauce, and the sherry together, and set aside.
Mix the rest of the soy sauce with the peanut butter, vinegar, and hot sauce together and add ¼ cup water.

Heat pan or wok until hot. Add peanut or other mild oil to the pan and cook meat, breaking it up into small bits as it cooks. Meanwhile, rinse noodles in hot water in a colander, and cut them up into shorter pieces with kitchen or regular scissors. (I just stick my scissors in and cut a few times.)

When meat is brown, add the ginger and garlic, and cook another minute or so, until fragrant.

Add sauce mixture, and the noodles. Toss together and heat through. Add bean sprouts and toss again. Sprinkle top with spring onions.


Low Carb Cheesecake

March 10, 2010 at 10:03 pm | Posted in Healthy Recipes | Leave a comment
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A family favourite. Tastes superb and just as wicked as you would expect – but with far fewer carbs!

Although the preparation time is short, with up to 1½ hours cooking and time to cool before dressing, this is best made either the day before or earlier in the day.



  • 3 packages (total of 750 grams) cream cheese (room temperature)
  • 4 eggs (room temperature)
  • 1½ teaspoon (½ tablespoon) vanilla
  • 1½ teaspoon (½ tablespoon) lemon juice
  • 1⅓ cups sugar equivalent of artificial sweetener
  • ¼ cup sour cream


  • 1 cup almond meal
  • 2 tablespoon melted butter
  • 2 tablespoon sugar equivalent in artificial sweetener


Heat oven to 375o F (190o C).

Combine ingredients for crust, and press into the bottom of a spring-form pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown. Raise oven heat to 400o F (200o C), or lower to 350o F (175o C)if you’re using a water bath (see below).

Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.

Instructions for water bath: Wrap the bottom and sides of the spring-form pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350o F (175o C) for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the centre, or the centre reaches 155o F (70o C), remove from oven.

Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400o F (200o C), turn the oven down to 200o F (95o C). Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the centre, or the centre reaches 155o F (70o C), remove from oven.

Chill completely. Top with fruit, if desired, or serve with pureed berry fruit.   Serves 16

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