BANTING FRIENDLY GOURMET EGG SALAD CRACKERS

I’ve joined a fantastic group on Facebook specifically for women (sorry men!) as a support group for all of us wanting to get healthier and fitter this year. You too can join if you head on over to the Shell Shocked Mummy Health & Fitness group – you’ll find a wonderfully supportive group of ladies, most of whom are following the banting / LCHF lifestyle.

Some of us in the group have joined a challenge for the month of February as well as additional impetus to get our A’s into G, and as such I’m watching what I eat like the proverbial hawk at the moment. I’ve even re-installed MyFitnessPal and customised my macro’s to fit in with the Banting lifestyle of eating; here’s a great post to show you step by step to achieve this over at EatFatLoseFat.

Being a part of the group adds accountability for me, and seeing everyone’s shared meals on a daily basis provides inspiration and a push for me to not be so damn lazy all the time and actually put that extra bit of effort and thought into my meal choices and creations 🙂

So, yesterday I decided that it was time to experiment, but I also didn’t want a “heavy” meal for dinner last night, so I came up with these and they were delicious! It takes a bit of extra effort but it’s worth it for the flavour and texture (back to that CRUNCH I miss so much on the low carb lifestyle!), and if you’re looking to impress guests here’s a starter that’s sure to please 🙂

BANTING FRIENDLY GOURMET EGG SALAD CRACKERS

“GARNISH”
If you are topping off with the roasted pepper’s and cherry tomatoes as I did (and why wouldn’t you?!), preheat your oven to 180C and get your roast on as this takes the longest prep time wise – I like mine a bit charred which equates to roughly 35 minutes; use your own discretion here based on your tastes. I coated with coconut oil and a srinkling of NoMu’s Smoked Sea Salt (this stuff is my crack!).

CRACKERS
1 cup grated cheddar cheese
1 tsp Smoked Paprika
Silicon baking sheet or Parchment Paper (I highly recommend investing in a silicon baking sheet; I got mine at Pick ‘n Pay for R129, but there are plenty options available online )

Mix the Paprika well with the grated cheese, and place roughly a teaspoon full in a circle on your wax paper or silicon baking sheet. Leave 3cm gaps between your circles, and be sure to not pile too high or thick as they won’t crisp up if you do so.

Bake in preheated oven at 140C for about ten minutes; keep an eye on them and remove from oven to cool as soon as your “chips” have turned a golden brown.

GOURMET EGG SALAD

Note: This made enough for 12 crackers with enough to spare that I’ll probably make exactly the same for dinner tonight again 🙂

4 large eggs, boiled and shelled
3 tbsp Hellmanns Real Mayo
3 chopped spring onions
2 tbsp chilli flakes
2 chopped pre cooked bacon rashers
4 finely chopped cloves of pickled garlic (optional, I just love pickled garlic!)

Mix all of the ingredients together and “mash” your eggs to a consistency of your liking.

ASSEMBLY

I placed roughly a heaped teaspoon of the egg salad on each cracker, and topped each with a sliver of roasted pepper and a cherry tomato for each, and VOILA! A beautiful looking snack that is tasty, filling, and low carb 🙂

20160202_192242[1]